Always wonder what it's like to walk in that far away world.
Soft and prickly and unassuming, they hide in the open and fall right through me.
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During the rebuilding of my recipe library I have decided to photograph each dish once I make it so that I can attach the photo to the recipe itself, these are pancakes that my family has made as long as I can remember and they taste just fantastic!
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Practicing my crêpe skills after taking a class at a fantastic local kitchen supplies store called Today's Kitchen Store, one of the best places to go in Wooster. I have a ways to go and after this morning I realized that I definitly need a new pan for it but this receipe turned out pretty great.
Basic Crêpe Batter by Rick Davis
1/2 cup All-Purpose Flour
1/2 cup Milk
1/4 cup Water
2 Large Eggs
2 Tbsp Unsalted Butter, melted
1 1/2 Tbsp Sugar
Pinch of Salt
Blend ingrediants and let stand for 30 minutes or up to 2 days refregerated, cook on medium heat until browned.
Vanilla Syrup
1/2 cup Brown Sugar
1/2 cup Sugar
1/4 cup Flour
2 cups water
Dash of Salt
Heat in a pot while stirring until thickened.
Add slices of fresh Kiwi as desired.
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Where you sit, where you lay, you're wrapped up in it. Once this time, for all of you.
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How are you faring under this vast sky, when I look for you it stretches from side to side.
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I look a little bristled, a little brushed and torn, while all these things are made by me, this way as I was born.
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There's only one way to go down this path, if you try to stray the branches will just hit you in the head. It would be so easy if life were like this.
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Still cannot get enough of clouds, they form this cloak around the tree, protecting it from the room above.
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This seemed like such a good hiding place for a kid, waiting during a game of hide and seek.
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Look up sometime and see what's in between, we all have a second to take a break from life and see what's beyond the sky.
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With feathers for armor.
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Came up with a new method of making stuffed green bell peppers that I really like, just can't stop playing around with recipes.
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On any winter day or even a warm summer evening not much can beat the smell of sautéed tomatoes with oregano and garlic. It seems like no matter what I’m making in the long run I can always start with that as a base and it ends up delicious! It is a smell and feeling that I wish I could bottle for a fresh sample to use any time.
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Something I like to read pretty much every day and seems to always apply in life. More information about the company and the idea can be found by googling "Holstee Manifesto", all that aside I really love how they have it all typed out and thought it would made a great subject for an image with a very small focal plane.
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This shot almost makes me feel like I can't focus on it, like something is hidden from my immediate view that I can't quite place.
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Growing up in northern Idaho an older gentleman that was a friend of my families would come and visit us from Canada occasionally and bring with him things that my family at the time considered quite foreign (I know, Canada isn't really that foreign of a place). One of those things was Limburger cheese which he would keep in a refrigerator outside of the house, now one thing you have to understand is that to me as a 6 or 7 year old child this cheese was a thing of legend, a monster whose scent could down many a man. I never tried it as a child but it is something that has always remained in the recesses of my brain as this terrible delicacy.
Recently I visited a cheese house not too far from my house on a random trip for some special lumber and there I saw a small brick of Limburger sitting in the cooler and I had to make it mine, rarely do I deny the chance to try something new or explore another area of the five senses and this cheese was not just calling my name, it was screaming it. After putting down my 7 or so dollars for this little brick the size of a shorter, fatter stick of butter I took it home excited for the new experience to come as there isn't a cheese I have tried yet that I didn't like or at least think was okay.
Shortly after arriving home I took this little treasure into my kitchen and prepared to open it for a sample bit after reading with much interest the label which described how the cheeses texture can change over several months of aging which made me a little wary as the only cheese I'm used to being able to spread on bread is cream cheese which by it's very name sounds delightful and makes perfect sense for it to be a spreadable substance. Drawing my pairing knife down on the package and scoring it along the top it released a powerful scent that can only be described as a pure stench, reminiscent of socks, sweat, dead animal and sickly bodily excretions. After getting a whiff of this stench my stomach started rolling and trying to run as far away as it could, however once set on something it has to be done so after making sure my sink was clear should any bodily rejection of this thing be necessary I bit down on it and slowly chewed while trying to forget it's smell that forever lingered in the air.
Almost needless to say it wasn't the greatest cheese I've ever eaten but it also wasn't terrible, I would never recommend it for the taste but the experience of eating it is one I will not soon forget and that alone is worth a try. Now below is a photo of this innocent little substance, don't let it fool you, it looks great on camera but the camera can't convey it's scent.
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A sample pack of the Glenfiddich single malt scotches to take you back to the many memories of life. These provide a great demonstration of the subtle variations in their many scotches.
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I'd do anything for my children, my sprouts, the fruits of what is left of me. For these are all I leave, a remnant of the man I used to be.
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Quicksand can get you sometimes but if you're still and calm enough in life you just may be okay.
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