Thursday, October 18, 2012

Orange Swirl Pumpkin Pie

Orange Swirl Pumpkin Pie

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 can (14 oz) sweetened condensed milk
2 eggs
1 package (3 oz) cream cheese, softened
1/4 cup orange marmalade
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 teaspoon pumpkin pie spice
1 cup whipping (heavy) cream
2 tablespoons orange marmalade
  Orange peel curls, if desired

  • 1 Heat oven to 350°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In large bowl, beat milk and eggs with electric mixer on medium speed until smooth. In medium bowl, beat cream cheese and 1/4 cup marmalade on medium speed until well blended. Add 2 tablespoons milk-egg mixture to cream cheese mixture; beat on medium speed until smooth.
  • 3 Add pumpkin and pie spice to remaining milk-egg mixture; beat on medium speed until smooth. Carefully pour into crust-lined pie plate. Drop cream cheese mixture by spoonfuls over pumpkin mixture; carefully swirl into pumpkin mixture. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 50 to 55 minutes or until set and knife inserted in center comes out clean. Cool completely, about 2 hours.
  • 4 In chilled medium bowl, beat whipping cream and 2 tablespoons marmalade on high speed until soft peaks form. Top pie or individual servings with whipped cream and orange peel curls.

Monday, September 24, 2012

Three Bean Salad - recent work

  Three Bean Salad

  • 1 1 (15-ounce) can Chick Peas, drained and rinsed
  • 1 1 (15-ounce) can cannelloni beans, drained and rinsed
  • 1 (15oz) can of black eye peas
  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 1 cup of sliced cherry tomatoes
  • 1 red bell pepper, cut into cubes
  • 1/2 cup minced chives
  • 2 cups thinly sliced celery
  • 4 tablespoons fresh lime juice
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon finely chopped garlic
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
optional - cheese of choice cut into small cubes.  

Drain beans and peas in a colander, then rinse clean.  In a mixing bowl mix in the peas, beans, tomatoes, bell pepper, chives, celery, cilantro, and garlic.  In a small bowl mix lime juice, oil, cumin, salt and pepper.  Combine mixture to large bowl, making sure everything is coated.  Let stand 10 minutes for flavors to blend, best left over night in refrigerator to fuse flavors. 

Sunday, September 23, 2012

Where the Pumpkin obsession started

written by Jeff Johnson from Phineasfree Writing

29 days of Pumpkin

On day 17 of my “29 Days of Pumpkin,” I found myself sitting in a cafe in Abbortsford, Wisconsin. As I looked out the cafĂ©’s window, I noticed a woman wearing pumpkin – and the sight of her brought me immediately back to Florence, Italy.
In 2004, my ski club and I spent a few days convalescing in Florence after a thrilling but grueling week of skiing in the Swiss Alps. Most of the stores were closed as we walked the streets of this romantic town, but we enjoyed window shopping. That evening, in a store window on the cool streets of a darkened Florence, I saw the most beautiful-colored sweater in the whole world. It was a wonderful shade of rust, and I knew immediately I had to have it. Alas, the store was closed.
We spent the next day in Rome, and when we returned to Florence in the evening, the store was again closed. I tried again the next day, but it was closed yet again. Distraught, I found myself on the bus heading to the airport. We left Italy but that sweater remained fresh in my mind. Back in the states, I checked local stores and shops but found nothing close in color.
Two years later – on another ski trip to Italy – I again noticed this pumpkin color in store windows – only this time it wasn’t just one sweater and it wasn’t just one store. It was many styles in many stores!! I was in heaven to see so much different pumpkin-colored clothing from which to choose. And I’m happy to report that later that year I began to notice different stores in the states finally offering clothing in shades of pumpkin.
So I guess from 2004 to now it has become an obsession, due in part to my strong desire for the color and in part because I just couldn’t find it anywhere. Today I own many different shades of pumpkin shirts, sweaters, fleeces, gym bags, jackets, bedding, blankets, and dishes. I even buy clothes for my husband in this shade just so I can see the color without having to look in a mirror!
I am not totally obsessed with the color, maybe just a little obsessed.

Friday, June 29, 2012


New postcard in the mail on Thursday. 

Apostle Island Inline Marathon

Apostle Island Inline Marathon -2012

Apostle Island Inline Marathon - 2012

recent work

Apostle Island Inline Marathon  - 2012

MIN - Paul

recent work
Apostle Island Inline Marathon  - 2012

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MIN- Martha

recent work
Apostle Island Inline Marathon  - Martha Mayers

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MIM - Karen Smith

Apostle Island Inline Marathon   - recent work

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MIM - Larry Lunde

recent work

Apostle Island Inline Marathon  -2012

to view more images, click on picture or link


Recent work



Tuesday, June 12, 2012

What's in my kitchen

Reasons why I am a Food Photographer and not a chef
These are just quick snap shots of the food.
Step one
What are we having for supper?
Step two
Look in the cupboards. Start grabbing this and that.
Step Three
Throw it in a dish.
Step Four
Try not to have someone walk-in before it's done.
Because if they do, they will say "honey, what's that".... "Really what's that"
Step Five
Try to make out that you meant to do that.
Step six
Cook it.
Step seven
Try it without anyone seeing it, hoping it turned out.
Step eight
Enjoy it even if it is not the best you ever had because there will be a next time

Mpls St Paul Magazine

One of my images can be found on the Mpls St Paul Magazine website. 

Thursday, June 07, 2012