View allAll Photos Tagged chowder
Saturday Self-Challenge: still life in color
Clam chowder with mushrooms, melted cheese, and smoked paprika
Sea Otter in Morro Bay, CA enjoying a dinner of clams. You can see he uses a brick instead of a rock to open his clams.
Rada rada rada. Rada ra ra rada.
Something small to take with me to BrickCon for Iain's Bricks of Character display.
Not the best pictures, but I wanted to show these to you guys and gals.
Tilapia, 13 beans, sautéd vegetables in olive oil including Brussels sprouts, carrots, and red peppers, Schug, and Mrs. Dash Southwestern spices, and distilled water.
Vacation Day, 10/08/2019, Pismo, CA
Leica Camera AG M Monochrom
7Artisans-M 50mm f/1.1
ƒ/1.2 50.0 mm 1/250 640
P • 60
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02 • 14 • 2011
This little girl is a badass motherfucker.
“Oh pimp don’t be silly, look at her, she’s just a little girl!”
Yeah, I know. This makes her even more of a badass motherfucker. Let me explain.
There are a multitude of reasons, but I want to quickly go over two of them, the first of which is her tenacity. Which for a little girl continues to impress the hell out of me.
Tenacity (n): persistent determination
My little 3rd grade babe belongs to an extracurricular activity called Kindercrew. This consists of her giving up 1 recess per week to assist with the kindergarten kids. As a 3rd grader, giving up your entire lunch recess is a big deal! To relate, imagine giving up your favorite extracurricular activity on any given day. That could anything from fucking your girlfriend/boyfriend to spending your entire days time on your favorite social networking website. Give that up for the whole day and you might go mad. This is especially true if you’re used to it being part of your routine.
And here’s what makes her even more of a badass, of her 5 kid team, 3 of them quit. This of course makes them quitters. And why did they quit? Well I imagine they wanted to have fun during recess like any other child.
Except my babe isn’t like every other child. Like I said, she’s a BADASS MOTHERFUCKER.
Does my babe follow trends? Nope. Does she feel left out and the need to follow what those quitters did? Nope. As a matter of fact, she relishes it and wants to do more. She can’t wait to take on more tasks. Did she feel the peer pressure? Yep. But she didn’t succumb to that because …
Say it after me…
SHE’S A BADASS MOTHERFUCKER.
Speaking of following trends and all that shit, my babe moves to the beat of her own drum. She sets the fucking trends. Maybe you’ve heard of these little bracelets the kids her age are wearing called “Sillybands”. They are these elastic bands that when removed form the shape of a given object. Examples would be a car, rocket ship, tiara, the letter H, a cell phone, or in my case a glass slipper. Yeah, she suckered me into wearing the fucker.
Well at her school, these “sillybands” were the talk of the town at the beginning of the school year. And trendy as they were, they all very sudden fell out of style. Suddenly, NO ONE was wearing them. Mostly everyone followed suit. No more trading, no one liked them, end of story.
UNLESS YOU’RE A BADASS MOTHERFUCKER NAMED CHLOE.
My daughter recognized the trend and told me what happened. But she continues to wear her sillybands. Why you ask? “Because I like them Daddy”.
Kind of a novel idea wouldn’t you say? Not for the majority of the kids at her school. They are posers. Chloe felt the peer pressure but continued to set her own trend.
She rocks it harder than most adults I know.
The shot at hand? The babe last night at Fishermans Wharf in San Francisco. She looks really annoyed, but she wasn’t. I told her to do something cool and interesting so I could snap a picture at this intersection. This is what she came up with – my tiny Valentine!
€Θnάịм Tђú ૭$
This chowder got a great review from all involved. I even used fat free half and half, and *still* got the rave review. It's a little mellower than I'd expect, but a ton of salt seems to fix that problem.
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for 10 portions:
Ingredients
1 tablespoon vegetable oil
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup diced carrot
Salt
Cayenne pepper
4 bay leaves
1 teaspoon chopped garlic
4 cups clam juice
3 cups tomatoes
1 1/2 pounds new potatoes, quartered
2 cups fresh sweet corn kernels
1/2 cup finely chopped fresh parsley
4 pounds raw assorted cleaned shellfish, (medium shrimp, shucked oysters, crabmeat, diced lobster meat, whole mussels and clams, etc)
2 tablespoons finely chopped fresh parsley leaves
Directions
In a large saucepan, over medium heat, add the oil. When the oil is hot, stir in the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute for 6 minutes, or until the vegetables are soft and tender. Stir in the clam juice and tomatoes and bring up to a boil. Add the potatoes and corn. Simmer for 15 minutes, or until the potatoes are fork tender. Season the seafood with salt and cayenne. Add the seafood and simmer the soup for 5 minutes. Stir in the parsley and ladle the soup into serving bowls. Add some lemon juice.
Enjoy!
New England’s great contribution to the gastronomy of the world - clam chowder. This made for an ideal lunch as the winds blew outside at the Shanty on the Shore, Burlington VT. The beer is local too, Switchback Amber Ale (5.0% ABV). In the course of our 48-hours’ visit, I was mightily impressed by Vermont’s craft brews.
The Chowder House - This was a great restaurant located along the coast of Prince Edward Island. We ate there last year during a road trip through the Maritimes of Canada. I'm excited because we'll be heading back to the island this fall. You can see more of my work at RandyRobertsPhotography.com
This is a recipe from Ina Garten (aka The Barefoot Contessa). I love her style of cooking and have never had a recipe of hers fail me.
This chowder was absolutely delicious. It was velvety and rich. The flavor was a good mix of salty from the bacon and cheese and sweet from the corn.
I did make a few tweaks based on personal preferences and comments and reviews from other cooks. First of all, I cut the recipe in half and still came out with enough soup to last me all week for lunch. Secondly, I left out the turmeric and added a few splashes of hot sauce for zip instead. Lastly, I like a thicker chowder so I used a bit more flour and about a cup less broth.