this week we are challenged to show our Muse, the thing that we keep coming back to photograph over and over. For me, that is the world. Mother Nature, Mother Earth, this tiny blue marble we call home.
Yesterday evening, we had another of those rainstorms that breaks up just in time to provide a spectacular sunset. And even the sky was bursting out with rainbows yesterday.
You can’t really see the colors in the second one, but you can see the faint arc of light. It was more vivid in person.
ROY.G.BIV stand for the colors of the rainbow that we learned in art class in grade school:
That worked for me until I started studying photography and working in a photo lab. The colors of light are a different thing almost entirely. This photo illustrated the actual colors of the rainbow diffracted through a crystal in my window.
At the bottom left, there’s your red, then yellow, green, cyan, and blue to the top right. The three primaries are red, green, blue. If you were to overlap the red and blue, you would get magenta. So, no matter how many colors you think you are seeing in the sky, this is what you are actually seeing.
The weather is turned into hot summertime now, nobody wants to spend much time cooking and hot meals can be traded for something light and fresh.
I tried this one tonight and it was a real winner!
Marinated Shrimp Salad
2 green onions, white part only, cut into thin slices and separated into rings
1 heaping Tbl capers
1 clove garlic, minced
Juice of one lime
1/4 cup good quality olive oil
1/4 tsp salt
1-2 firm avocados, chopped
1 lb frozen peeled and deveined shrimp, the size is up to you.
In a large shallow bowl, combine the onions, capers, garlic, lemon juice, salt and olive oil. Add avocados.
Fill a pot with water and bring to a rolling boil, add the shrimp, bring back to a boil and cook about 30 seconds. Drain and transfer to the marinade.
Serve with toasted garlic bread.
In case you missed this one, that’s the colors of the rainbow, as seen by artists. But we’ll tackle that in the next post.
One morning, a couple of months ago, I looked over and Critter was sitting right where a rainbow from one of my crystals was shining on his white fur. Of course I had to take a picture.
I lost this little buddy a couple of weeks ago and now I am glad I took so many pictures of him.
Cauliflower is one of those things that you know is good for you but just boiling it and serving it just doesn’t seem appetizing. Here’s something you can do with it.
Cauliflower with Herbed Crumb Topping.
1 head cauliflower, trimmed into bite sized pieces
3/4 cup water
3 Tbl chopped onion, scallion or leeks
1 Tbl chopped fresh parsley
2 tsp olive oil
2 cloves garlic, finely chopped
1/4 tsp freshly ground black pepper
1/4 tsp salt
3/4 cup breadcrumbs
1 Tbl grated Parmesan
Preheat oven to 425.
Bring the water to a boil in a large stainless steel saucepan. Add the cauliflower, cover and cook until just done. Most of the liquid should have evaporated, drain off any that remains. Spread in a casserole dish.
In a large bowl, mix together the onion, parsley, oil, garlic, salt, pepper and Parmesan. Add breadcrumbs and toss until the crumbs are moistened. Do not over mix or the mixture will become gooey.
Spread the breadcrumb mixture over the cauliflower and bake for 10 minutes until lightly browned. Serve.