Just over a week ago, heavy winds tore through Spokane, downing trees and power lines and bringing much of the city to a screeching halt. The following day, I went for a walk around our neighborhood to photograph some of the damage.
Last month, R and I took a vacation to Moab. I had just started exploring HDR photography, so I was eager to try it out on some of Utah’s dramatic landscapes.
Here are a few of the shots I snagged:
Last week, watching the leaves turn around me, I went out for a walk with my camera to try to capture the gorgeous sights of Walla Walla in the fall. Then I saw an owl.
It was pretty awesome.
Here are my favorites of those photos.
At one point during the week that R and I spent in Alaska this past summer, our friend and adventure buddy accidentally spoonerized a certain phrase. We were discussing what to buy for groceries and what sort of drinks we could make, and although she intended to suggest “whiskey gingers,” what came out was “gingy whiskers.”
It was too good a name to pass up, so I filed the name away in my brain, waiting to develop a drink to go with it. I think I’ve figured it out:
Honey and lemon meet ginger and whiskey in this twist on the classic whiskey ginger.
- 2 oz. whiskey
- 4 oz. ginger ale or ginger beer
- Pour the whiskey into a glass. Add honey to taste–I usually do a teaspoon or two. Stir to dissolve.
- Squeeze half of a lemon over the drink.
- Add ice.
- Top with ginger ale. Stir.
- Garnish with lemon.
- One of the difficulties with this drink is dissolving the honey; pouring it over ice is decidedly antithetical to your desires. I’m still trying to figure out the best way to go here.
- Ginger beer like Reed’s or Cock & Bull would kick this recipe up another notch.
- This is (obviously) a rough recipe. Adapt it to your tastes.
I would also be remiss if I didn’t tip my hat to Emma’s Whiskey Ginger over on A Beautiful Mess. I hope to make a cocktail that mouth-watering some day.
About a month ago, news of a seductive new culinary sensation hit the internet. Chef Keizo Shimamoto debuted the ramen burger: a hamburger between two buns made of cooked, pressed, and fried ramen.
Naturally, the internet went crazy. Myself included. So last week, after some searching for recipes, I decided to make my own. Continue reading
My new camera lens–the Canon EF 50mm f/1.8 II, affectionately dubbed the “Nifty Fifty”–arrived today, and I wanted to share a photo I took with it. Also, I made some really tasty tea yesterday. So the photo’s at the top, and the tea recipe is below.