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I have been working on decorating a wooden cutout of a codfish for the Marblehead Arts Festival; fifty area artists are decorating fish cutouts that will be displayed in downtown Marblehead and then auctioned off. My design is inspired by the blue and white tiles (azulejos) that I see when I visit Portugal. I decided to give my fish a Portuguese name: Bela Bacalhau (Beautiful Codfish). So this is a photo of my codfish project on May 7, with a color tryout sketch positioned on top. Can you see the sketch? At this point, I had already chosen the blue that I would use if I colored in the wave design on the inside of the squares. But I still wasn't sure whether to color the areas in at all, or to leave them white, outlined in blue. So before I started making changes on the wooden cutout, I wanted to get a better idea of how the design would look with those areas colored in. So I put the color tryout sketch right on top of the fish and took a hard look. That really helped, and I decided that i wanted to add color to those areas because I thought it would strengthen the design and would balance the strong blue lines on the fins and tail. To be continued. . .
Graellada de marisc. Snacks for white wine. Although I used Aioli, I paid attension to calory control. So I used codfish. Codfish's calory is relativery lower than other fish like sardin or mackerel, yellowtail. And I added much vegitables like parsley and coocked pimiento.
Homemade. Had to cut into smaller pieces because it was way too thick. I usually buy it thick for chowder. This fish is perfect fried, baked etc. It used to be the least expensive and was very plentiful but not now-as it seems we have endangered so much of our fish. Had leftover oil, so fried it..
Photos from a night a Codfish Hollow with performances by Pieta Brown and the Taken, Chastity Brown, and Jodie McGill and Fulklort. If it's been said once it's been said a thousand times ... Codfish is one of the most unique concert venues in the world, attracting top acts to a barn surrounded by corn. These photos are part of my on-going project At the Bottom of the Driftless.
Eve Fraser, Nina Berthen, ?, David Bender, Neale Berthen, Cynthia Fraser, Erica Salzman,
(front row): Jeannie Peterson, Jason Richardson, Larry Peterson - in the Peterson's front yard
Beurre Noisette basted Cod with cauliflower truffle mousseline, mushroom bread pudding, sauteed vegetables and pickled daikon. #food #finedining #codfish
D90 - AF Nikkor 50mm f/1.8D from Nikon
Creeping about the forest at night reveals some fabulous natural history treats! Here are some cave weta (that live in forest, not caves) males, sizing each other up in the presence of a female (out of shot). It was difficult to capture as a still image but they were using their forelimbs to push against each other. Presumably the big guy gets all the action.
Dried codfish is a staple food for the locals. We saw many houses with varying amounts of hanging fish. Drying starts in Feb/Mar and ends in May/Jun.
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Baked Cod; Artichoke “Barigoule”, Perigord Truffle Butter
Wine pairing: Chassagne Montrachet, 1er Cru Les Caillerets, Marc Colin 2006
Blog: jcreidtx.com | Twitter: @houston_foodie
Pinhole images drying. A sunbath for the newborns!
The results from Pinhole Day.
I like to think of this image as a homage to the salted and dried codfish we love around here ;)
Porto