26 July 2009
16 July 2009
Shulman's 1960 photograph of Koenig's Case Study House #22 -- a glass-walled, cantilevered structure hovering above the lights of
But Shulman's work went well beyond merely taking beautiful pictures of houses and buildings. His mission was to use his photography to build the reputation of the architects who were bringing innovative design to the West. Indeed, his photographs were, by and large, all that most
He rearranged furniture to suit his perspective, brought in props and posed models in the frame. Sometimes he used filters or infrared film to make his photos look more dramatic and full of contrast. He also would shoot through cut branches or pots of nursery plants to give the impression that a newly completed home was more fully landscaped.
Shulman was unapologetic about these tactics, saying he wasn't just taking pictures, he was "selling Modernism."
Donny and I planted some wheat grass seeds in a small pot. I thought it would be cool to make our own wheat grass like at Jamba Juice, but he just thought it would be good decoration. Either way, the wheat grass has grown quickly and plentiful. What we didn't expect is this:
13 July 2009
02 July 2009
This Barefoot Contessa onion dip recipe has been a favorite of mine for a while now. I love to serve at parties and it will be a great snack for the 4th of July weekend. I am very excited to make this dish with our homegrown onions. For the next harvest we will probably store the onions or use for tomato sauce and salsa.
- 2 large yellow onions
- 4 tablespoons unsalted butter
- 1/4 cup vegetable oil
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 cup good mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature. Makes about 2 cups.