What if you dont like the Costume

NO NO...I don't want to be a sunflower for Halloween

Just a Tweak

 

 

Makes me wonder if anyone posts without a little extra.

and then there is this

Just a Tweak?

So Cute

I just wanna squish him sometimes.

Play Date

Had a little fun in the leaves with my neighbor.

 

Deception

It did not really look like this, but I wanted to give it some red! 

 

As The Fog Lifted

A new day dawned.

 

 

Delaware Chews at Becco NYC

What a great idea it was to purchase a season of entertainment at the Manhattan Theatre Club. 

Picked up 4 shows for a very reasonable price and went to the first one yesterday but not before dining at Becco.

It has been a very long time since I last ate in this wonderful Italian restaurant.  It was a real pleasure.

We arrived a little early and it appeared that seating for lunch had just begun...We were shown to a little table in the bar and I asked if there were any other seats available.  We were then shown to a small table in the dining room and as the crowd poured in it did get a bit loud.  The service was excellent from the host being completely agreeable to our server who was attentive and friendly despite the growing crowd.  He was helpful with suggestions without being pushy.

Patti had a full vegetarian lunch platter and I ordered the crispy shrimp appetizer, delicious.  We ordered one dessert to share and Patti had tea.  We were delighted with everything, and felt sated upon completion of our fine and tasty meal.  Our bill was $56 including tip...reasonable for NYC.

I used to think you can tell what a restaurant was like by the onion soup...I don't order that much anymore...Now I think you can tell a good restaurant by its offering of bread and whatever they want you to spread on top.

 

 

 

 

In brief, the Snow Geese, with Mary Louise Parker, was a great story performed with compassion and excellence.   I look forward to the rest of the season.

Hmmmm just realized Becco is owned by LIDIA...neat!

The Rear End

Bet this is not what you were expecting.

 

GRACE

Grace has departed from this earth but not from our hearts

Fleas Please

 

It has been a long while since I took myself to the Golden Nugget Flea Market.  I  really don't need any more stuff.  Not to mention that the prices there have not been in the bargain range since Antique Road Show.  I did find some fun things to look at and some nice people to chat with and the weather was just so fine and enjoyed the wondering walking.  It was a pleasant surprise when I did find a few bargains on the tables. This was not one of them...but it didn't cost a thing to photograph.

 

 

Fall on the River

 

Three very different images grabbed within minutes, while standing on the dock,

all shooting directly at the water.

Focus on one leaf floating by.

 

 

 

Shooting straight down at one leaf that has yet to sink with the others.

 

The reflection of many.

 

 

View from the Uffizi

Had a reason to go back and review images from Florence.  Came upon this and worked it up just a wee bit.  I remember how great an image I thought it was when I first saw it.  Now that I know a little  about Photo Shop, I  found room for improvement.
Looking out from a window at the  Uffizi Museum in Florence, there is a spectacular river view with the Ponte Vecchio front and center.  Brought back pleasant memories of riding a motorcycle around Italy.

FOODIE FRIDAY and no REVIEW...But I have something good for YOU!

 

Sad but true...we did not dine out this week.  I cleaned and shopped and cooked and served both Saturday and Sunday. 

This is good for you because I am now going to share the

BEST PIE CRUST RECIPE EVER!

 

Why is it the best? Because it is easy and can be used for quiche and pies.

 

All you need is flour, butter, ice water and to simplify, a food processor.  I use the Cuisinart that I received as a shower gift 25 years ago.  Still kicking....thank you Marcia.

 

The RECIPE

This is double because I use half for a quiche crust and half for POT PIES 

2 cups flour

2 sticks butter at room temp

ice water

 

The PROCESS

 

 

Measure your flour right into the processor.

Cut butter into tablespoon size and drop into processor

Process until it looks kinda like oatmeal.

Pour in ice water while machine is running until the whole thing balls up and spins on the blade.

DONE!

 

You can adjust butter up to 1/2 stick less for double batch (or 1/4 less for single) with no ill effects.

For sweet pies I use it all

For Quiche & Pot pies I reduce butter.

 

Now here is the SWEET part!

YOU DO NOT HAVE TO ROLL IT.

 

I usually keep half for a quiche and the other half for pot pies.

Either can be stored in fridge or freezer with no filling.

 

For a quiche just drop the ball in the center of the pie plate and using your hands push it down and out and spread it up the sides of the plate...after just a few you will have your system down.

 

For pot pies divide the dough into four balls

find a plate that you can spread the crust out on that will allow you to size it

to lay on top of a small pie tin.

 

Line the plate with Saran Wrap, center a ball of dough on top

press down on the ball moving it to the edges like shown below.

 

 

Lift it up by using the plastic wrap and layer all four. 

They can be stored in fridge or used immediately.

If stored just let them soften up a bit outside of fridge before separating.

 

 

Make your filling.

THIS IS EASY TOO.

I generally cube up leftover roast Turkey

I chop onions, carrots, celery and if I have them MUSHROOMS

I'm not big on giant pieces of potatoes in my pot pies but if you are, go on

 and add them cooked, of course.

  You can add peas too if you like, I don't.

Open up a can of cream of mushroom soup and you might want to loosen it

just a bit with some milk....but not a lot!

Give it a big stir and distribute evenly among the four mini pie tins.

 

 

Simply drop the crust on top and pinch the  sides...DONT FORGET TO

MAKE A SLIT ON TOP FOR THE STEAM TO ESCAPE.

Place on a tray just in case before baking.

 

Cook them up at 350 for about 30 minutes or until the crust looks golden.

If you want to get fancy you can brush on an egg and water mix, but I don't because

you have to chuck most of the egg/water mix and that's a waste.

Eat two, store two in fridge and heat up again later.

I sure hope you like it!

Pixoto

I just found Pixoto which is a pretty cool site from what I can see.  I submitted PUNKIN HEAD to the Pumpkin contest and can watch it move up a series of photos via 2 picture duels.  I searched around the site and noticed Lilies seemed to be favored in the Nature Close up: Flower Category so I entered this one which you might recall being from Kew Garden ...Now I want to go look for my Bird of Paradise images and enter one of them.  I think I might be addicted to Photography!

 

 

Maybe Ill be a Pumpkin for Halloween

Is there no end to the insanity

Blue Birds Might Be Here To Stay

Went back to the Washington Crossing Park for an early morning bird walk.

I think the Blue Birds are here to stay...

unless of course they fly away....

 

cropped hard and painted with CS3

 

 

Original

 

 

needed a little rest after all that posing...

 

 

 

 

TAKE NOTE

Does this new generation, the one that grew up tapping buttons and keys, while looking at a computer or game screen use note cards?  Do they send thank you notes after receiving gifts for special occasions?  Do they use note cards to send condolences?  Or is it possible that for all the reasons that people once sent hand written note cards, this computerized group only texts. 

 

Well if anyone is interested I am printing note cards.  I have some for the holiday season that is closing in on us.

 

and am working on a different kind of seasonal set.

 

 

Winter Pointsettia

Spring Bluebells and Poppies

Summer Hydrangea

 

Fall Trees



Second Place

Every week there is a photo contest on the Ugly Hedgehog Photography Forum which, I visit daily.

Last week's contest subject inspired me to participate in the World Wide Photo Walk Oct 5,

that met at Princeton University.  Today I received notification that out of 77 entries and 241 votes I was a second place winner and I did not vote for myself. HAHAHAH

I submitted this one to the Forum and it took 2nd place.

I submitted this one to the World Wide Walk site.

NannyDevilusciousConcusious orotherwiseknownas Betty

How about this for my costume this year.

 

 

 

 

Cracking myself up.

Step Review

Weeding out the junk for deleting is not as easy as it would seem.

You could be moving along nicely, clicking delete, enter, delete, enter and then you come across something that begs to be played with.  Before you know it you are multiplying instead of subtracting.

 

Steps and Shadows at the Met

 

 

Adjusting curves and levels.

 

Saturating for red.

 

Black and White

 

 

 

EAT DRINK STINK

This is the second time we have attending the Easton Garlic Festival and this time was even better than last.  The setting was easier to navigate around the town center rather than along the river side.  Seemed like there were more venders.  The location being more centralized gave us a little better idea of what the town has to offer.  I liked it. 

Much more than just garlic.

Rock and Roll

 

All kinds of food.

 

Clothing.

 

The Harvest.

World Wide Photo Walk at Princeton University

I signed up for the Scott Kelby World Wide Photo Walk just a few hours before it began, which was plenty of time for me since it was at Princeton University. 

Alan Kesselhaut of Princeton Photo Worskshop was the leader.  There were quite a few participants.  The walk started at noon and we were advised to shoot in the shadows.  That was hard for me.

Town was crowded on this very warm October day.

 

 

 

More Painting with CS3

I'm starting to get a handle on some of the filters and tools in CS3...probably just scratching the surface.