Vanessa's Maternity Portraits

Last week I shot maternity portraits for my good friend Vanessa, who is expecting her second child to arrive next month. We headed to St. Paul to the Como Conservatory to soak up some warmth and humidity among the beautiful plants.

More from the shoot can be seen on Smugmug.

Cooking with Brooke: Shrimp Vindaloo

My first Indian dish went so well, I decided to tackle one of our favorites, Shrimp Vindaloo. Here is the recipe taken from myrecipe.com with my additions (not as many this time). We thought it was delicious, though I will be tinkering it in the future to get it just the way we like it, which is exceptionally hot. You, of course, can make it as hot or mild as you like. I served it with Basmanti rice.

Shrimp Vindaloo:

2 teaspoons minced peeled fresh ginger
1/2 teaspoon salt (as I said before, I just eyeball salt)
1/2 teaspoon dry mustard (I used mustard seed and crushed it; I'd suggest buying already crushed)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon ground red pepper (I used Cayenne once again because it is what was in my kitchen.)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 tablespoon red wine vinegar (I used white vinegar, which led to this funny exchange:
Joe: I thought that was poisonous.
Brooke: No, it's just vinegar.
Joe: Well, we keep it with all the poisonous cleaning supplies.
Let it be known white vinegar is a magical substance that will clean your diapers and floors then make you Shrimp Vindaloo.)
1 tablespoon canola oil (I used olive oil)
1 1/2 cups chopped onion (I pulverized them into a mush because Joe HATES onions and it turned out fine.)
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 1/4 cups fat-free, less-sodium chicken broth
2 tablespoons golden raisins, chopped (omitted)
1 pound medium shrimp, peeled and deveined

Combine first 9 ingredients in a small bowl. Add vinegar, stirring to form a paste; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté for 2 minutes. Stir in 2 tablespoons ginger and garlic; sauté for 20 seconds. Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally. (As you would expect, I was not focused on the exact times for each step, except the shrimp. Over cooked shrimp is gross.)

Yield: 4 servings (serving size: about 3/4 cup) It fed me and my food-camel husband with the left-overs pictured above.

For fun, here is what it looks like sitting in a lightsphere, aglow in wonderful spiciness:

Cooking with Brooke: Khichri

Last night for dinner I made Khichri, which just a version of Indian lentils and rice. I'm terrible at following recipes and generally don't like to use timers, so my version was certainly slightly different than the recipe I am about to share, but even with all of my additions it turned out fabulously, making me assume this is a recipe you can't mess up (as long as you stay in the same flavor neighborhood). For fun, I'll include all of the changes I made in this color.

Taken from Extending The Table:

In a large sauce pan ( frying pan) heat 2 tbl. oil; I just eyeballed the oil amount.

Add and saute 2 minutes: (I sauteed longer to better enhance and combine flavors, and because I was busy organizing the spices)

1 large onion, chopped
2 green peppers, sliced (I used 1 orange. Two would have been nice)
2-inch stick of cinnamon (I didn't have a stick, so I used ground, eyeballing and, mostly, smelling how much)
4 cardamom pods or 1/2 tsp. ground cardamom (omitted)
4 whole cloves (again, I substituted ground spice here, being careful not to add too much. Cloves can be powerful.)
2 cloves of garlic, diced
Curry powder
Cayenne to taste. I actually only put a little in and added the amount I wanted to each bowl so Truman could eat the un-spiced version.

After two minutes (or more) add:

1 cup uncooked rice (if brown , soak 30 minutes and drain first) I missed that instruction because it was at the end of the recipe, so when my rice wasn't done at the end, I simply boiled the whole thing until it was done.

1/2 cup lentils. I chose to do 3/4 cup for both rice and lentils because the ratio seemed off to me.

Stir-fry for 5 minutes, then add:

1 1/2 cups of potatoes, cubed
1 cup cauliflower (omitted)
1 large tomato, chopped (omitted)
1 1/2 tsp. salt (added random amount of sea salt that was almost certainly less than this)
4 cups water

Bring to a boil. Reduce heat, cover and simmer until rice, lentils and vegetables are tender, 20-30 minutes. Consistency will be like stew, not dry or fluffy.

The recipe also suggests using any vegetables you want, especially dark green leafies. I suggest garnishing with cilantro.

If this post hasn't scared you away from ever cooking with me then you should try this. It was delicious and, really, It would be hard to mess it up, as you have seen. Next time I am picking up the missing spices and adding in the cauliflower and maybe some carrots.

Side note: The book says "Khichri is one of the foods that Hindu people serve to the gods and goddesses during Pujas (prayers). It is also one of the first solid foods offer to babies."

Birthday Adventures

Joe took off work yesterday so we could head on some birthday adventures.

We began the day at the Central Library in downtown Minneapolis where we checked out a pass to the Bell Natural History Museum (our next stop), checked out some knitting books and saw What's New? Phase 2: 32 x 4, a photography exhibit about the people who inhabit local neighborhoods. Four photographers with varying techniques and obsessions displayed images meant to encapsulate the twin cities. There were also historical photos on display that added a richness to the exhibit, reminding me that though a lot of these images were quite contemporary, someday they'd be historic.

In the library:




It was finally a warm day for my birthday. It hit at least 40. As a result, window washers were out in full force at the library:




I thought this font was very cool:



Then we ate lunch at Pagoda, which offers a variety of Asian dishes, in Dinkytown. We had the Kung Pao shrimp and it was pretty good. Not excellent, not bad and a very good portion for the price.




Next we headed to another photography exhibit at the Bell Museum of Natural History, which is located on the University of Minnesota campus in downtown Minneapolis. Life: A Journey Through Time displays photographer Frans Lanting's attempts to represent the entirety of the evolution of life in images captured from around the world. The original project is also compiled in a book with a similar title and the exhibit includes a lot of textual information to supplement the images. I would highly recommend checking it out. And, if you head to a metro library, even if you have an out-of-metro library card, you can "check out" 4 free adult admissions to the museum for free.

There's a "Touch and See" area of the museum where kids can get up close and personal with antlers, bones, bugs and even a bear:




Look, a family portrait:

(In college, when I was Editor in Chief of the school newspaper, I once coined the phrase "mad like a rhino." Then our web editor made a giant rhino for me out of cardboard and we hang it up near my desk at the paper. Since, it's become something of my power animal.)




A freaky white squirrel on exhibit, just for my sister-in-law Kellie, who is a affectionately afraid:





They had this giant tortoise shell displayed in the Life exhibit area. I didn't realize that turtle spines where fused to their shells, but we learned in the exhibit that turtles began as land mammals who traveled back to the sea. Their shells grew out of their expanded rib cages. Whereas frogs are water animals that evolved to grow on land, yet must return to water to breed, turtles are land animals that evolved to live in the water, yet must return to land to breed. Cool, huh?







We ended our day at Chez Daniel, a French restaurant located in the Embassy Suites "Just east of France" (Avenue, that is) along the 494 corridor. ProTip (as Joe would say) If you purchase an Entertainment book, you can use your card to receive buy one get one free discounts as many times as you like. We went there especially for the dessert—creme puffs, or profiteroles for the French, stuffed with ice cream instead of custard, with a fudge sauce.

Truman created a little savings account of food just below his chin:






At 24 I now realized how truly amazing your birthday is, only because I have now birthed a child myself. It feels very special to be celebrated on your birthday once you realize what it takes to be born. Thank you for all the "happy birthdays," this was a great one.

And, of course, the 5 cards my mom sent telling me how wonderful I am didn't hurt, either.

Happy Birthday To Ya

Music Playlist at MixPod.com

We're headed into the city for some birthday adventures, but I wanted to continue my tradition of birthday multimedia treats with this snazzy play list. I started it off with the Beatles, because my mom has been singing it to me for the last few days.

By the way, how's the memorization of last year's song going?

Also, for your amusement, a slice of life vignette from last night:

I had read that Montessori believed your brain continues developing through your 23rd year. We were heading upstairs at 11:55 last night.

Brooke: My brain still has five minutes to develop.
Joe: That's the funniest thing I've heard all year.
Brooke: The year is still young yet.

Elegant Troll Hat

I finished my first cabled hat (well, my first cabled anything) last night. The pattern called for Bulky weight yarn, but I found some really cool Super Bulky weight yarn and figured, "how much bigger can it end up being?"

It turned out a little big, but absolutely beautiful and warmer than it would have been in lighter weight yarn. Joe thinks it looks like something a big forest troll would wear, but the cables make it elegant. It's the Elegant Troll Hat.







I believe this hat's destiny is to live on the head of Marian, my mother-in-law, if she so desires. It is extremely cozy and should be able to keep her head nice and toasty.

Darkness, You Have Met Your Match

I'll start off by saying I love natural light. I would love to shoot in natural light all the live long day and night, but the reality is there just isn't enough light for that. While I've been filled with lighting ideas for some time, I haven't had the equipment to execute them. That changes now.

I begin the year with equipment that's going to help me give darkness a run for its money. I added a second flash to my arsenal, pocket wizards and two Gary Fong Lightspheres, as well as a less exciting, but just as useful, light stand and tripod. I also got my hands on a much longer pc cord, which doesn't sound exciting, but trust me, it is.

I haven't had much time to play with them until last night. I turned off all the lights and lit some portraits of Truman using just my two flashes off-camera using camera settings for broad daylight (ISO 100) — one placed behind him and one coming down from above to the right of the camera.

I sat him on one of his new chairs. He doesn't understand how to get down from them, so sitting him there is like holding him hostage. But he put up with it for a few minutes.








I suppose I'd also like to brag that I knitting him that hat. I'm a little addicted to orange and blue, what can I say?