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Shrimp chilling in ice water I love those rare occasions when the conditions are perfect for taking a picture. You don’t have to create the light or arrange the components, all of the elements magically come together on their own. I saw this opportunity last week when I was cooking dinner in our our little rental cottage on the beach. The room was lit up with sunlight and I had just dropped the cooking shrimp into ice water in a blue glass bowl. The blue with the orange and the ice cubes and bubbles were so unusual and interesting I quickly grabbed my camera and took advantage of the opportunity. I love the way it turned out.   Nikon D7000 camera with an 85mm micro Nikkor lens.

Shrimp chilling in ice water

I love those rare occasions when the conditions are perfect for taking a picture. You don’t have to create the light or arrange the components, all of the elements magically come together on their own. I saw this opportunity last week when I was cooking dinner in our our little rental cottage on the beach. The room was lit up with sunlight and I had just dropped the cooking shrimp into ice water in a blue glass bowl. The blue with the orange and the ice cubes and bubbles were so unusual and interesting I quickly grabbed my camera and took advantage of the opportunity. I love the way it turned out.  

Nikon D7000 camera with an 85mm micro Nikkor lens.

Somebody worked a little Voodoo magic around here last night                              Look what I found this morning sitting on our kitchen counter. A gorgeous blue raspberry bubblegum flavored donut, carefully placed in a crisp, white Voodoo Doughnuts bag. I assumed it was meant for me. Nope. It wasn’t. Good thing I didn’t eat it. To see another tango-mango Voodoo Doughnuts adventure, go here.

Somebody worked a little Voodoo magic around here last night                             

Look what I found this morning sitting on our kitchen counter. A gorgeous blue raspberry bubblegum flavored donut, carefully placed in a crisp, white Voodoo Doughnuts bag. I assumed it was meant for me. Nope. It wasn’t. Good thing I didn’t eat it.

To see another tango-mango Voodoo Doughnuts adventure, go here.

Yesterday my friend Mimi and I headed north to a new blueberry field, nestled in the rolling green hills of rural Portland, Oregon. Every time we said we were done we would walk by another bush that was chock-full of ripe ones and we would pick some more. Finally, after I had nine pounds (Mimi had 15), we packed it in. These outstanding blueberry muffins came out of my oven this morning. To see the blueberries we picked, go here. To see last year’s adventure, go here. Ingredients: 2 cups flour 1/2 cup plus 2 tablespoons sugar 1 1/2 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 1 cup sour cream 1/4 cup milk 1/4 cup vegetable oil 1 egg, lightly beaten 1 teaspoon grated orange peel 1 teaspoon vanilla 1 cup fresh blueberries 1/2 teaspoon cinnamon Directions: Preheat oven to 400 degrees F. Mix flour, 2/3 cup sugar, baking powder, baking soda and salt in large bowl. Mix sour cream, milk, oil, egg, orange peel and vanilla in medium bowl. Add to flour mixture. Stir just until dry ingredients are moistened.  (Batter will be very thick and slightly lumpy.) Stir in blueberries. I find this recipe makes 15 approximately muffins. Prepare your muffin tins by either spraying them with non-stick cooking spray, or line muffin cups with paper liners. Spoon batter into prepared muffin cups, filling each cup 2/3-full. Mix 2 tablespoons sugar with the cinnamon and sprinkle over muffins. Bake in preheated oven for 20 to 25 minutes or until toothpick inserted into muffin comes out clean. These are best served warm.

Yesterday my friend Mimi and I headed north to a new blueberry field, nestled in the rolling green hills of rural Portland, Oregon. Every time we said we were done we would walk by another bush that was chock-full of ripe ones and we would pick some more. Finally, after I had nine pounds (Mimi had 15), we packed it in. These outstanding blueberry muffins came out of my oven this morning. To see the blueberries we picked, go here. To see last year’s adventure, go here.

Ingredients:

  • 2 cups flour
  • 1/2 cup plus 2 tablespoons sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1 egg, lightly beaten
  • 1 teaspoon grated orange peel
  • 1 teaspoon vanilla
  • 1 cup fresh blueberries
  • 1/2 teaspoon cinnamon

Directions:

Preheat oven to 400 degrees F.

Mix flour, 2/3 cup sugar, baking powder, baking soda and salt in large bowl. Mix sour cream, milk, oil, egg, orange peel and vanilla in medium bowl. Add to flour mixture. Stir just until dry ingredients are moistened.  (Batter will be very thick and slightly lumpy.) Stir in blueberries.

I find this recipe makes 15 approximately muffins. Prepare your muffin tins by either spraying them with non-stick cooking spray, or line muffin cups with paper liners. Spoon batter into prepared muffin cups, filling each cup 2/3-full. Mix 2 tablespoons sugar with the cinnamon and sprinkle over muffins.

Bake in preheated oven for 20 to 25 minutes or until toothpick inserted into muffin comes out clean. These are best served warm.

Blueberries Blueberries Ralph's blueberry fields Bowls of blueberries

Blueberry picking in Stumptown

This morning I headed 15 minutes north of Portland with my friend Mimi to pick blueberries. We’re at the tail-end of the season, but she knew of a place where we could still find copious amounts. Every time we said we were done we would walk by another bush with huge clusters of berries and had to stop. Four huge bowls and a little more than an hour later we called it quits. Good times!