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Archive for January, 2010

Yummy, Yummy in your Tummy! Hot, Fresh Pretzels!

22 Jan

The weather has turned cold and gray and that means it’s time for a little something to warm our hearts and our tummies.  So I decided to make some pretzels because I knew it would make the girls happy to come home to these yummy little treats.  Besides, pretzels have no fat and almost no sugar so I consider them a healthy snack.  Yes, I know they have the evil white flour, but that’s life.  You can try whole wheat flour if you want, but I make no guarantees about anything there.  The recipe is at the bottom of the page.

Pretzels are also amazingly easy.  I lack the coordination and the patience to roll and twist the ropes, so I roll out my pretzel dough with a rolling pin and cut it with a donut cutter.  That way it makes cute little round pretzels–just the right size for my spatula–and we even cook up the pretzel “holes”.

I also double this recipe when I make it.  I double pretty much everything I make.  I figure it isn’t any more work to make a double batch and I only have to clean up once.

So, we start by warming up the milk in the microwave and mixing together all the dry ingredients, which is everything else in the recipe.  See how easy that is.

You can either mix it with an electric mixer or mix it in a bowl with a spoon and knead it for a few minutes.  I’m rather partial to the kneading, gives me a little workout and dough is great for getting rid of stress and frustrations.  Then it has to rise for about an hour.  Thankfully, it was laundry day today, so I was able to speed up the process a bit by setting the bowl on top of the dryer (it’s really cold today–leaving it on the kitchen counter would have taken forever).

So after it rises–isn’t it pretty?–you can either cut the dough into 6 pieces (or 12, if you were smart and doubled the recipe) or you can do like I do and roll it out with the rolling pin and cut it into circles–you could cut your dough into other shapes as well.  I just happen to like circles.

Oh, and in case you're wondering and you're one of those really exact people, that is not a donut cutter. I broke my donut cutter and haven't found a suitable replacement yet, so I just use two different sizes of circle cutters--one for the outside and one for the inside.

After cutting, you dip them briefly into your nearly boiling baking soda-hot water and line them up all pretty on your greased baking pans.

Now all that's left to do is pop them in the oven for about 15 minutes.

While they're cooking, it's the perfect time to make a cup of hot herbal tea (we like Celestial Seasonings Fruit Teas) or hot apple cider.

And when they come out of the oven, you are ready for a perfect warm-your-heart, warm-your-tummy snack on a cold winter day.

Pretzels

Makes 6 large pretzels
1 teaspoon yeast
1 tablespoon malt powder or brown sugar
2-3 cups all-purpose unbleached or bread flour
1 teaspoon salt
1 cup warm milk (approximately 110 degrees, which is 1 minute in my microwave)

Combine all of the ingredients in a bowl and mix together until it forms a ball. I start with 2 cups of the flour and mix it together until it’s well-combined, then add more flour until it forms a nice ball that isn’t too sticky that I can knead by hand.

You can either use an electric mixer (heavy duty) to blend  the dough for about5 minutes or remove it from the bowl and knead it by hand for 5 to 10 minutes until the dough begins to get smooth and satiny.  I prefer kneading the dough.

Place the ball of dough to a clean, greased bowl, cover with plastic wrap, and set it aside to rise until it has doubled in size, approximately an hour.

Preheat the oven to 425 degrees while you make the pretzels.

This is the part where I roll it out with a rolling pin on a lightly floured surface.  I roll my dough until it’s just under ½” thick and then cut into circles with a donut cutter or other round cutter.

If you want to make traditional twisted pretzels, do this part:  Cut the dough into 6 pieces. Roll each one into a short log, cover with a towel, and let the dough relax for 5 to 10 minutes. After it has relaxed you should be able to roll it out and stretch again fairly easily. Roll and stretch again until they are about 15 inches long and about as big around as your  index finger). They do rise up a bit during baking, so this is not too thin.  Twist into a pretzel shape.

Next you boil the pretzels—you can skip this, but it does make them taste better.  And you don’t really “boil” them.   Bring a pot of water with 2 tbsp of baking soda to just below boiling. Dunk each of the pretzels into the boiling water for 5 seconds, then scoop them out with a spatula and let them drain a few seconds before placing them onto a lightly greased baking sheet and sprinkling  with Kosher salt or other toppings (I’m a salt girl, myself).

Bake for about 15 minutes or until golden brown at 425.  Remove from pan and eat immediately

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Posted in Cooking

 

Photography & The Rule of Thirds

20 Jan

It’s Expo time again at the Leslie household.  Expo ranks right up there with root canals and income taxes on my list of painful experiences to avoid.  For those of you who are not so unfortunate to have a child in the Rio Rancho Public Schools (please note:  I am not bashing RRPS.  I just HATE Expo), Expo is the name for our local science fair, which actually isn’t all that local because it feeds into the Intel International Science and Engineering Fair.  Oh, and in case you’re wondering I’m not a Luddite and I don’t hate science, either.  I actually have enough college credits for a degree in Geology; I just opted not to torture myself with Calculus, Trig and Organic Chemistry, and decided that a single major was good enough.

There’s just nothing like a science project that involves  those nifty project boards AND 17 pages of forms that are apparently written in Greek that must be completed and signed by parents when your student isn’t actually old enough to compete in the ISEF.  But I guess they figure we parents need training so they start torturing us in middle school.  And I am blessed to have TWO middle school students this year.

Yep, that means TWO Expo projects.  One of the projects involved burning quantities of sugar.  Other than making the house stink, it was actually kind of interesting.  But not so interesting that I’ll be wanting to repeat it. However, we still have to analyze the data and lay out the project board, so maybe I’ll wax philosophic on that one another day (and I’ll tell you the easy way to get burned sugar off the pan).  Ok, so it was a project on the carmelization of sugar, but it really did involve burning the sugar by the end of the project.  Nasty.

Yesterday’s project was much more up my alley.  One of my big objections to Expo is there is no equivalent for our students of the arts.  We don’t have the “Reflections” program here or any big school-sponsored competitions for art students.  I realize that the idea that one can make a living in the arts is apparently as crazy today as it was when I was a kid and used to tell my mom I was going to grow up and be a writer.  Her response was always, “But what do you plan to do for a real job?”  But I digress.

So, I’m thinking you’re wondering what this little rant has to do with the title of this post.  After all, it doesn’t say anything about Expo.  But there is a connection.  Really.  My youngest decided that for her project she would study the rule of thirds in professional photography.  I did not pick this project.  She is the only one of my kids who wants to be a “ma-tographer” when she grows up (I think that was her word for mom-photographer when she was little).  Her interest is in wildlife and animal photography.  We shall see.  I think it’s cool.

So, since I’ve spent the last few weeks teaching her the rule of thirds and analyzing dozens of well-known photographs with her, I believe I am now prepared to share it with all of you, so you can improve your photography skills as well.

Just as an FYI, 96% of the photographs she analyzed employed the rule of thirds in their composition.  So, for those of you who think it’s just some silly rule, it really isn’t.

So, what is the rule of thirds?

The rule of thirds visually divides your photograph into a grid–like a tic-tac-toe board, though there is also a triangular version–and says that you place your main points of interest either on one of the intersections or along one of the lines, rather than place it in the middle of a photograph.  This doesn’t just apply to photography.  It’s a universal rule applied to paintings and other design work as well.  It’s probably one of the most elementary rules of photographic composition, certainly one of the first I learned.  Well, that and keep the horizon straight so all the water doesn’t run out of the ocean.

Quick! Get a bucket! The ocean is spilling!

Much better. The ocean is staying where it belongs.

When you place your subject dead center in the photograph, it generally creates a very static composition.  Nature is not inherently symmetrical and so we find compostions that are not perfectly symmetrical to be more pleasing to the eye.  Placing your composition along these imaginary lines creates a sense of motion and interest in photographs.

And, no, it’s not a hard and fast rule.  There are certainly times to break it, but before you can break it and do it well, it helps to understand it.

So, here are a few examples–these are all from my photo library, since we don’t hold with breaking copyright laws here and publishing other photographers’ work without their permission.

Notice that the butterfly's wings are primarily in the upper right quadrant and the head and upper part of the wings runs along the top line.

In this one, the flowers tend toward the upper right and the stem on the right flower runs more or less up the right third line.

And in this one, the balloons fall along the left line of the photograph. This also gives them somewhere to go instead of just flying right out of the photograph as it would look if they were too close to the right side.

So, now your assignment for today is to go out and look at some of your favorite photographs and see how well they follow the rule of thirds.  I will admit that I was surprised that the percentage of published photographs was as high as it was.  Oh, and this does also apply to portraits, too.

Here’s a random grab from my hard drive.  You’ll notice that the eyes fall in the upper left and the line of the body goes down the left line.  This isn’t something I consciously think about when making photographs any more, but that may just be that I’ve been doing it so long.  At one time I did have a camera that had the grid in its viewfinder.  Many cameras do have this feature and it’s a great help when you’re starting out.

And once you’ve got this down, then we can talk about the Golden Mean which is a related principle and even cooler once you start seeing how it works in your art.  But we’ll save that one for another day.

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Art Sale!!

12 Jan

Don’t miss our overstock sale at Sage and Thistle!!  We have a limited number of 5 x 7 and 8 x 10 traditionally matted prints for sale at an outstanding value!!  Head on over today, because when they are gone, they are all gone.  These are prints that remain from our art show days.  I just came upon them and decided to offer them to you, my wonderful friends and clients, at a great price.

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Twitterized

11 Jan

Welcome to the 21st century.  As if having four e-mail accounts, three websites and two blogs wasn’t enough, I’ve decided it was time to throw a Twitter account into the mix.  I’m making a few professional changes in my life and I’m feeling the need to be up-to-date with all of my web presences.

Should I have thrown my Linked In and Facebook accounts and two Facebook fan pages into the mix?  And if you’re wondering how to find those fan pages, here they are:  Marie Leslie Photography and   Sage & Thistle.  Stop by today and become a fan to get advance notice of all the good stuff, plus the occasional Facebook-only special.

It’s one of those weeks where I already feel like I live in front of this computer–probably because I do.  It’s a good thing I have the comfy green chair to sit in again (thanks, Uncle Gene), because my back was screaming about that hard wooden chair last week.

Anyway, yes, I do have a Twitter account now and you can follow me @marierleslie.  Don’t forget the “r” in the middle or you’ll get some other Marie Leslie and I have no idea whether she has anything interesting to say or not.

I really am working on the blogging.  It’s been a busy week, updating websites, putting together some new marketing materials and getting ready for some big changes at Sage & Thistle, including a great matted print sale.  Stay tuned for news this week on that.

In the meantime, you’ll find me busily refining my web presence, editing portraits and putting in some new sessions.  And don’t forget our January SnowDays Portrait Special.  You can find all the details on our portrait site here.

Oh, and when you stop by our newly updated portrait site, let me know what you think.  We’ve made quite a few changes, both in appearance and in text.  Feedback is always welcome here.

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Posted in News & Specials

 

In Search of the Perfect Biscuit

03 Jan

I love bread.  I really love biscuits and muffins.  Ok, if it’s baked in the oven and it’s made with some kind of flour, I probably love it.  You get the picture?

I’ve been on this biscuit kick lately.  I got tired of those bicuits in the can; they just weren’t doing it for me.  One of my hubby’s cousins owns this great restaurant in Grand Junction called “Pufferbelly Station”  (at least he did, he may be retired by now).  But he makes these killer baking powder biscuits with a secret recipe.  Hubby went with him once when we were visiting to make the dough  (clearly, he was smarter than to invite me to watch him make the biscuits).  I told Hubby to watch closely.  He wasn’t very helpful.  He said it was a big bag of flour and some salt and baking powder and other stuff.

So, I’m inspired to make my own killer baking powder biscuits.  I’ve tried at least a dozen recipes so far.  I even broke my biscuit cutter.  I haven’t found what I want to replace it yet.  It looked like this one, only it was copper–or at least copper colored, and probably as old as me.  My mom gave it to me years ago.  But it finally succumbed to the ravages of time and dough and the little brads that held the thing in the middle and held the handle on finally broke off.  Maybe it had something to do with the fact that we used it to make pretzels (yeah, we make fun little round pretzels) but pretzels are another post.  In the meantime, I found a round cookie cutter that works well enough for biscuits (no pretzels, though).

So, I finally found a recipe last week that actually rises like I want them to.  Look at these big beautiful biscuits.  They were so easy and soooo yummy.  Hubby called me after he went back to Colorado to tell me that he wished he taken me up on the offer to make him a batch “to go.”  Guess he’ll just have to wait for his next trip home.

Fluffy, Fluffy Biscuits

12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 egg
  • 2/3 cup milk

Directions

In a small bowl, combine the flour, baking powder, sugar and salt.

Cut in shortening until the mixture resembles coarse crumbs. Whisk egg and milk; stir into dry ingredients just until moistened.

Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a

lightly greased baking sheet.

Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

Yield: 1 dozen.

Now to note:  I made a double recipe and used a 4-inch round cutter.  I like the BIG biscuits.  It made about a dozen and I needed to cook them for about 15 minutes for them to be completely done in the middle.

I haven’t quite found those perfect biscuits yet, but these are as close as I’ve come so far.

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Posted in Cooking

 

Happy New Year!!

01 Jan

Another year!  I won’t even begin to get into the whole is-it-a-new-decade-or-not argument?  Does it really matter?  Anyway, here it is January 1st and a whole new, shiny blank calendar for us to fill with wonderful things.

I suppose first up would be New Year’s Resolutions.  I’m not big on the whole resolution thing, but I do use this time of year to sit back and review my life and spend some time thinking about the things I want to change and to accomplish this year.  Obviously, first up on this year’s list is to sell my house and get moved to Colorado.  Unfortunately, there’s not a whole lot I can do about that, so we’ll set it aside and move on.

While I wait to move, I’ve been reviewing my photography businesses (yes, there are two–the art and the portraiture are considered separate).  I’ve decided they both need some sprucing up and some new offerings, as well as a new look.  So, that’s first on my New Year’s list.  Keep an eye on the blog and the websites.  They’ll be sporting a fresh look for 2010 shortly.  I’ve already started on them, but have a ways to go.  If there’s a product we haven’t offered that you are interested in, let me know and I’ll see if we can add it to the catalog this year.

I’ll also be paying for attention to my blog.  My goal here is to blog on a more regular basis–at least a couple of times a week.  I find that blogging really helps get my creative juices going and keeps me on my toes.

And, of course, what New Year’s list wouldn’t be complete without at least one goal related to health?  Like everyone else, I need to get more fit this year.  I don’t believe in dieting and don’t think I really need to, but I certainly can eat healthier and work out more.  I was working out regularly for a while and then life got in the way.  In the meantime, I aggravated an old back injury, so that’s been a good reminder that I really need to exercise more and get my back under control again.  After all, when I get to Colorado, I plan to take up cross-country skiing and I really need to be in great shape to do that.

And, lest you think my goals this year are all about work, rest assured they are not.  After all, all work and no play makes Marie a very dull girl (no snide remarks from the fan club, please).

I plan to have lots of fun this year.  I plan to spend at least one weekend each month out exploring new places with my family, my friends and my camera and creating more beautiful art like the images here.

I also plan to spend more time in the kitchen this year.  I have rediscovered my joy in the kitchen this year and am having a great time experimenting with new recipes, both from my extensive cookbook collection and from recipes that I’ve created myself.  I definitely plan to do some food photography and some blogging from the kitchen as well.

So, tell me, what do plan to accomplish this year (or not)?

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