Cheese Week

This week has been spent shooting cheeses!
Nothing like taking photos of something that you get to eat after you finish working!

Of course the wine needed to be drank,
the beer needed to be drained,

the cheese consumed.

I have a very attentive audience of both dog and cat.

Homemade Peanut Brittle

Homemade peanut brittle is pretty easy to make. This is my grandfather, Daddy Pete's recipe and I finally got my Mom to show me how to make it.

all you need is

1 cup Spanish Peanuts

1 heaping cup of white sugar

1/8 t of baking soda

Take the peanuts and place them in the oven to warm.

At the same time heat a buttered cookie tray to spread the peanut brittle on. If the tray is cold you wont be able to spread the brittle thin.

Have potholders ready and the baking soda measured and ready to add.

Put your sugar in a skillet on medium to medium high, it depends on your stove. Stir the sugar constantly.

Once it begins to heat up, the sugar will begin to melt and turn golden brown, keep stirring, if things heat up too quickly, lift the skillet off the burner to let it cool for a few seconds.

Pretty quickly it will look like this.

When the sugar lumps are almost all melted, add the soda and quickly stir in.

Add the warm peanuts, stir in.

Now pour it on the warmed cookie sheet. Quickly spread as thin as you can before it hardens.

Now let it cook, break it up and enjoy!

Be a Locavore!

Now is the season to can and freeze. Buy local and process it to enjoy during the winter months. Time to wash up those canning jars!

Clean those strawberries,

make that jam.

Blanche those beans

Freeze the blueberries,

and fill the freezer! By processing local foods, you will eat healthier, support local growers and best of all enjoy better tasting food!

Bread, Glorious Bread!

The perfect food, to me, is bread! I have just started doing food photography and find it almost too much fun!