My team and I traveled to the city of Jodhpur in the city of Rajasthan. It was a desert city - hot and dusty! We were able to help about 9,500 people see! Below are some of my favorite shots of the city.
Monday, April 5, 2010
India
I recently had the opportunity to visit India with my company's philanthropic organization, OneSight - a family of charitable vision care programs dedicated to improving vision through outreach, research and education. Through OneSight, Luxottica employees, doctors, partners and other community volunteers give the gift of sight.
My team and I traveled to the city of Jodhpur in the city of Rajasthan. It was a desert city - hot and dusty! We were able to help about 9,500 people see! Below are some of my favorite shots of the city.
My team and I traveled to the city of Jodhpur in the city of Rajasthan. It was a desert city - hot and dusty! We were able to help about 9,500 people see! Below are some of my favorite shots of the city.
Wednesday, March 31, 2010
Yummy Chicken and Spinach Dinner
Since I've been on the DL and not at work, I've had more time to think about cooking - and more time to actually do it!
First of all, if you like to cook, you need to subscribe to Cook's Illustrated. Period. Stop what you're doing now and subscribe! They cook a meal literally hundreds of times if that's what it takes to get it perfected. I have a magazine subscription, but if you're greener than I am, you can subscribe to their online membership.
Every once in a while, Cook's Illustrated sends me emails with access to a few online recipes, and this past Monday, I made the following recipe, and it was GOOD.
Sauteed Chicken Breast Cutlets in Lemon Sauce with Proscuitto and Sage
Serves 4
To minimize the amount of time the cutlets wait in the oven, prepare the sauce ingredients before sautéing the chicken.
INGREDIENTS
Chicken Cutlets
4 boneless, skinless chicken breasts (about 1 1/2 pounds), rinsed and dried thoroughly
1/4 cup unbleached all-purpose flour
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons vegetable oil
Sauce
2 medium cloves garlic , sliced thin
15 fresh sage leaves
2 tablespoons lemon juice
1 cup chicken stock or low-sodium canned chicken broth
3 tablespoons unsalted butter , softened
1 slice prosciutto (1/4-inch thick, about 1 1/2 ounces), diced fine
INSTRUCTIONS
For the Chicken Cutlets:
1. Generously season both sides of each breast with salt and pepper and dredge one at a time in flour placed in a shallow dish; shake gently to remove excess flour and set aside. Heat butter and vegetable oil in 12-inch heavy-bottomed skillet over high heat, swirling to melt butter. When foam subsides and butter begins to color, place cutlets in skillet, skinned side up. Reduce heat to medium-high and sauté without moving until nicely browned, about 4 minutes. Turn cutlets over and cook on other side until meat feels firm when pressed and clotted juices begin to emerge around tenderloin, 3 to 4 minutes. Leaving fat in skillet, transfer cutlets to plate, cover loosely with foil, and keep warm in 200-degree oven while preparing the sauce.
For the Sauce:
Set skillet over medium heat. Add garlic and sage leaves; sauté until garlic is fragrant and sage crisps, 1 to 2 minutes. Add lemon juice and bring to boil, scraping up browned bits from bottom of skillet with wooden spoon. Add chicken stock, increase heat to medium-high and bring to boil, stirring occasionally, until reduced to 1/4 cup, about 8 minutes. Off heat, swirl in butter, and add prosciutto. Season to taste with salt and pepper. Spoon sauce over cutlets; serve immediately.
I wanted to find a side dish that would also incorporate lemon - preferrably the zest, since I just bought a microplane zester. I did a google search for Spinach with Lemon Zest and found the following, AMAZING recipe. This is from a website that I just found and bookmarked, because it's wonderful: For the Love of Cooking http://fortheloveofcooking-recipes.blogspot.com/
Spinach and Pine Nuts
1 large bunch of baby spinach, washed thoroughly twice and stems trimmed
1 tsp olive oil
1-2 cloves of garlic - minced
Sea or Kosher salt & fresh cracked pepper to taste
1 tsp lemon zest
1-2 tbsp toasted pine nuts
2 tbsp red wine vinegar
Toasted Pine Nuts: In a small skillet over medium heat, add the pine nuts to the DRY pan. Cook for a few minutes, stirring frequently, until golden brown. Remove from the heat and set aside.
Spinach: In a large dutch oven or skillet, heat the olive oil over medium heat. Add the garlic and stir constantly for 45 seconds then add the clean spinach, salt and pepper to taste. Stir frequently for 1 - 2 minutes until wilted. Add the pine nuts, lemon zest and red wine vinegar then mix thoroughly. Serve immediately.
My only tip about the spinach is - cook it in a dutch oven. You need the space because the spinach starts out really big before it shrinks.
Enjoy!
First of all, if you like to cook, you need to subscribe to Cook's Illustrated. Period. Stop what you're doing now and subscribe! They cook a meal literally hundreds of times if that's what it takes to get it perfected. I have a magazine subscription, but if you're greener than I am, you can subscribe to their online membership.
Every once in a while, Cook's Illustrated sends me emails with access to a few online recipes, and this past Monday, I made the following recipe, and it was GOOD.
Sauteed Chicken Breast Cutlets in Lemon Sauce with Proscuitto and Sage
Serves 4
To minimize the amount of time the cutlets wait in the oven, prepare the sauce ingredients before sautéing the chicken.
INGREDIENTS
Chicken Cutlets
4 boneless, skinless chicken breasts (about 1 1/2 pounds), rinsed and dried thoroughly
1/4 cup unbleached all-purpose flour
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons vegetable oil
Sauce
2 medium cloves garlic , sliced thin
15 fresh sage leaves
2 tablespoons lemon juice
1 cup chicken stock or low-sodium canned chicken broth
3 tablespoons unsalted butter , softened
1 slice prosciutto (1/4-inch thick, about 1 1/2 ounces), diced fine
INSTRUCTIONS
For the Chicken Cutlets:
1. Generously season both sides of each breast with salt and pepper and dredge one at a time in flour placed in a shallow dish; shake gently to remove excess flour and set aside. Heat butter and vegetable oil in 12-inch heavy-bottomed skillet over high heat, swirling to melt butter. When foam subsides and butter begins to color, place cutlets in skillet, skinned side up. Reduce heat to medium-high and sauté without moving until nicely browned, about 4 minutes. Turn cutlets over and cook on other side until meat feels firm when pressed and clotted juices begin to emerge around tenderloin, 3 to 4 minutes. Leaving fat in skillet, transfer cutlets to plate, cover loosely with foil, and keep warm in 200-degree oven while preparing the sauce.
For the Sauce:
Set skillet over medium heat. Add garlic and sage leaves; sauté until garlic is fragrant and sage crisps, 1 to 2 minutes. Add lemon juice and bring to boil, scraping up browned bits from bottom of skillet with wooden spoon. Add chicken stock, increase heat to medium-high and bring to boil, stirring occasionally, until reduced to 1/4 cup, about 8 minutes. Off heat, swirl in butter, and add prosciutto. Season to taste with salt and pepper. Spoon sauce over cutlets; serve immediately.
I wanted to find a side dish that would also incorporate lemon - preferrably the zest, since I just bought a microplane zester. I did a google search for Spinach with Lemon Zest and found the following, AMAZING recipe. This is from a website that I just found and bookmarked, because it's wonderful: For the Love of Cooking http://fortheloveofcooking-recipes.blogspot.com/
Spinach and Pine Nuts
1 large bunch of baby spinach, washed thoroughly twice and stems trimmed
1 tsp olive oil
1-2 cloves of garlic - minced
Sea or Kosher salt & fresh cracked pepper to taste
1 tsp lemon zest
1-2 tbsp toasted pine nuts
2 tbsp red wine vinegar
Toasted Pine Nuts: In a small skillet over medium heat, add the pine nuts to the DRY pan. Cook for a few minutes, stirring frequently, until golden brown. Remove from the heat and set aside.
Spinach: In a large dutch oven or skillet, heat the olive oil over medium heat. Add the garlic and stir constantly for 45 seconds then add the clean spinach, salt and pepper to taste. Stir frequently for 1 - 2 minutes until wilted. Add the pine nuts, lemon zest and red wine vinegar then mix thoroughly. Serve immediately.
My only tip about the spinach is - cook it in a dutch oven. You need the space because the spinach starts out really big before it shrinks.
Enjoy!
Wednesday, October 21, 2009
Lucinda at the Madison
Lucinda Williams performed at the Madison Theatre on June 10, 2009. I had a great view from right in front of the stage. I had no idea that cameras were allowed, and I only had my point & shoot with me. All of these were shot with my Panasonic Lumix dmc-tz5 with available light. Click on the images to see them bigger.
Tuesday, October 20, 2009
Michigan Wildlife
In July of 2009, I went to Michigan. My mom and Jack had a cabin in Onekema. It's kind of up towards the north of the state, and on a beach. Niiiiiice! Here are some shots of the wildlife I encountered.
The deer that welcomed me to the cabin. They were so sweet!
A baby deer (see the spots?) that wandered by the cabin.
Looking for food (and soon hiding from me) near the cabin.
Seagulls looking for the crackers I just threw! Not a bad beach view for five days, huh? :)
The deer that welcomed me to the cabin. They were so sweet!
A baby deer (see the spots?) that wandered by the cabin.
Looking for food (and soon hiding from me) near the cabin.
Seagulls looking for the crackers I just threw! Not a bad beach view for five days, huh? :)
Wednesday, October 14, 2009
Joshua
Joshua is an adorable little boy I had the opportunity to photograph. His grandmother requested a photo shoot as a Christmas surprise for her daughter. He was timid at first, BAWLING when I said to him, "I'm going to take your picture!" But after a few minutes of playing at the park, he warmed up. I hope he also had fun. I know I did!
Play Ball!
Since I'm trying to start up my photography business, I figured I'd better come back to the blog world. I'm going to try to post a decent photo at least once a week - and I mean it this time ;-)
These photos was taken on May 28, 2009 at Huntington Field in Columbus, Ohio. The Columbus Clippers were playing. We had seats in the outfield, and it was a pretty fun time! We had a great view of #23's rear. There were three young girls trying to give him their phone number. It was pretty entertaining!
Sunday, June 28, 2009
It came from the Fridge...
One day recently at work, I spotted something strange in the fridge. It disturbed me a little, so I had to document it. I'm beginning to wonder who in the world I work with.
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