3 Quarters Today

My Life, my photography, my passions

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Day 36/365: Pistachio Macro

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Day 36: Pistachio Macro

I could call this camera jealousy, since my Marine son came home on leave with a Canon Rebel camera.  But I won’t, even though he’s not really a photo bug like me. I will refrain.

But I had to try out the macro function while I could to capture a few pistachios .  I love pistachios and as a joke I received four pounds at Christmas, (all gone now) along with another favorite snack food which will be features later.

Day 35/365: Airport Homecoming

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Day 35: Homecoming

My Marine son comes home on leave. (any ideas which one he is?) First thing he said to his poolie brother, “Where is your regulation hair?” If their smiles were any indication they were pretty excited to see each other.

This visit is bittersweet, yes it’s soon enough after Christmas that the tree is still up and I get another Christmas with cinnamon rolls tomorrow night. But, I have to fly out to Connecticut to my Mothers hospital bed on Thursday.  She had a severe stroke and difficult choices will be made this week that will affect many lives. So, if you don’t see postings for a week that’s where I will be, prayers for peace and guidance is needed.

Day 34/365: Lonely Homestead

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Day 34: Lonely Homestead

This old neglected homestead catches my eye every time I drive by on Highway 34 heading to Lincoln Nebraska. Depending on the season and time of day,  it looks lonely, forlorn, beautiful,  stubborn, or even sometimes as if it’s playing hide-and-seek.

It’s my goal to capture each of the personalities from the same vantage point and mark the seasons.

Day 33/365: Shrimp Linguine

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Day 33/365: Shrimp Linguine

My food theme continues with Shrimp Linguine. Since I was under the weather New Years Eve I didn’t have my shrimp cocktail, this was the alternative.  I don’t know which one I would have enjoyed more. This was very easy, delicious, light, and fast!

Ingredients

  • Linguine (yeah, I know, it’s spagetti, but I was out)
  • Shrimp (remove tails, cut some in pieces, leave others whole)
  • 3 TBSP Olive Oil
  • 4 Cloves Garlic, minced
  • Italian Pesto (pre-made and in the freezer)

Directions

  • Prepare the pasta and set aside.
  • Saute the garlic in olive oil for 30 seconds.
  • Add thawed pesto and continue to saute for another 30 seconds.
  • Add shrimp and continue to saute for another minute until shrimp is completely covered with sauce.
  • Add pasta to the pan and toss to coat and heat.

My Italian pesto was the result of making spaghetti sauce this summer and was the strained “chunks” out of the sauce. A combination of tomatoes, onions, sweet peppers, celery, basil, oregano, parsley. If you don’t have pesto then you could sautee the garlic with any of the above ingredients and simmer for 10 minutes.