Monday, November 07, 2011
Thanks to Mike Elek at Classic Cameras, I have access to a manual and lots of lovely images of my camera!
There was a roll of film in it when I got it, and now I know that only six pics had been taken. I got the film developed at Cooper's Imaging in Norwichtown, CT--very nice people! I brought the negative home and scanned it into Photoshop to see what was there.
I like the rose the best, and the last one of the trees and barn next, but have no clue where they could have been taken. The Cooper's guy said the roll (Kodak Vericolor III, 120) was probably from the 90s, and one of the images has an above ground pool in the back--behind bushes and a railing (#4).
I bought a new roll of 120 film and armed with the manual from Mike Elek's site, I'm going to learn how to use this really cool piece of German engineering!
Monday, September 05, 2011
I'll also post more baking pics there as I practice new recipes and techniques. The challenges will tell me if I'm ready to go for it and make RowanTree a reality!
Wednesday, August 24, 2011
My latest adventure is with l'Opera Cake. It's French, and so delicious it can make me cry!
The recipe was online, and it's basically the one Dori Greenspan uses in her fabulous book Paris Sweets (which I immediately ordered from Amazon), and she adapted it from one made at Dalloyau, a shop on the rue du Faubourg Saint-Honore in Paris.
It consists of layers of joconde (an almond sponge cake)drenched in espresso syrup, then spread with a generous layer of espresso flavored French Buttercream--something that, once you've tasted it, you may never go back to the stuff you make with shortening and powdered sugar, for sure!--then more cake and syrup, then ganache, more cake and syrup, then a glaze made of melted chocolate and clarified butter blended into something unbelievable!
So, now I'm on a joconde journey. I'm going to try at least ten different combinations of this scrumptious cake and fillings and glazes--how can I not?
My search for Joconde led me to The Daring Kitchen and I joined right up to face the challenges put to Daring Bakers there! I can't wait for the first one!
Monday, August 15, 2011
I've been so busy baking, that I haven;'t had time to blog--I even have a new smartphone, but I'm not quite 'smart" enough to blog from it yet--soon!
Meanwhile, I've uploaded all sorts of pics of cakes I've been making to my fotki site, click here to see them!
This one is an almond cake with Raspberry Buttercream, and lemon lettering, and toasted almonds on the side.. The hummingbird was done freehand.
Sunday, April 10, 2011
You are The High Priestess
Science, Wisdom, Knowledge, Education.
The High Priestess is the card of knowledge, instinctual, supernatural, secret knowledge. She holds scrolls of arcane information that she might, or might not reveal to you. The moon crown on her head as well as the crescent by her foot indicates her willingness to illuminate what you otherwise might not see, reveal the secrets you need to know. The High Priestess is also associated with the moon however and can also indicate change or fluxuation, particularily when it comes to your moods.
What Tarot Card are You?
Take the Test to Find Out.
Sunday, February 20, 2011
Monday, January 31, 2011
This is the final year this event will be held, so I had to join up again.
I'll be giving away two 12" quilt blocks SIMILAR to these two--the colors and fabrics will be different as they are scrappy quilt blocks I haven't made yet! The patterns will be the same, and the fabrics will all be quality quilt cottons, prewashed and carefully sewn.
I'll make it with preferred colors if possible if the winner has made a preference in his/her comment.
TO ENTER THE GIVEAWAY!
Saturday, January 29, 2011
This has been and is a great bit of blogger social networking--visit all the creative and artistic and crafty bloggers who link in, and see how wonderful the world is!!
Saturday, January 22, 2011
Nuccio's Italian Market is a NY style Pizzeria, with a deli and market on one side and a bakery case I get to fill daily--well at least the three days I work there. There's another woman working there, too, who has been there a year+ and basically has the experience in how this particular bakery case needs to be filled, and I'm learning it gradually, since I'm only there three mornings Thurs, Fri and Sat.
January with all the new snow we're getting has slowed things down a bit, but I can work in the kitchen doing other prep if there is no baking to be done, so it's ok. I'm also going to try to enter some cakes in the CT Cake Competition in February. It's a busy time for me! YAY!