When Candy become Art
Jenny Adventures For the love of Pumpkins
Monday, December 31, 2012
Friday, December 28, 2012
Thursday, December 27, 2012
Tuesday, December 25, 2012
Sunday, December 23, 2012
Tuesday, December 18, 2012
Monday, December 17, 2012
Monday, December 03, 2012
Tuesday, November 27, 2012
Tuesday, November 20, 2012
Saturday, November 17, 2012
Friday, November 16, 2012
Recent work - Itasca Leathergoods electric leather case
Tuesday, November 13, 2012
Thursday, October 18, 2012
Orange Swirl Pumpkin Pie
Orange Swirl Pumpkin Pie
from Betty Crocker.com
- 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.
Thursday, October 11, 2012
Tuesday, October 09, 2012
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
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 café’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.
Tuesday, September 04, 2012
Wednesday, August 29, 2012
Recent work – Itasca Leathergoods - Obion Geode Fringe
Monday, August 27, 2012
Friday, August 17, 2012
Tuesday, July 24, 2012
recent work - Itasca Leathergoods Trimbelle moccasins
Monday, July 09, 2012
Thursday, July 05, 2012
Recent work - Woman Cota Itasca Leathergoods moccasins
Friday, June 29, 2012
MIN- Martha
recent work
Apostle Island Inline Marathon - Martha Mayers
click on image to view more images
http://jennylundephoto.wordpress.com/2012/06/26/madeline-island-marathon-2012-4/
MIM - Larry Lunde
Apostle Island Inline Marathon -2012
to view more images, click on picture or link
Sunday, June 17, 2012
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
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
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