Photography Thoughts Holiday Recipe - Exercise Your Brain

Today posting has a few subject matters:
1. My thoughts on photography

2. Recipe for the holidays

3. Trivia question and a fun test that will exercise your brain.

John’s thoughts on photography:
I find my sanctuary and strength when I am out doing my photography.  It is like a perfect marriage and the proof is in my images.

I can handle constructive criticism like any other person, but if you try to make me into some mainstream robotic photographer, then my spirit and vision is dead.  When my clients allow me the freedom to capture and create images based on their needs, I know they will appreciate the careful attention and beautiful results suited to them and their business needs.

Holiday Recipe:

Russian Crème Custard. 

It’s a luscious smooth and elegant dessert with a swirl of crimson raspberry sauce that will make your taste buds go crazy! The recipe is from Grand View Lodge in Nisswa, Minnesota. 

·         1 ½ cups whipping cream

·         ¾ cup sugar

·         ½ cup cold water

·         1 ½ teaspoons unflavored gelatin

·         1 8 -ounce carton dairy sour cream

·         2 teaspoons vanilla

·         Raspberry Sauce (recipe follows)

·         1 cup fresh raspberries or sliced strawberries

First Directions

1.     In a small heavy saucepan, combine whipping cream and sugar. Cook and stir over medium heat until sugar dissolves. Remove from heat; set aside.

2.     In another small saucepan, combine water and gelatin. Let stand for 5 minutes to soften. Heat and stir over medium heat till gelatin dissolves. Stir gelatin mixture into whipping cream mixture; transfer to a medium bowl. Stir sour cream and vanilla into cream mixture; mix well.

3.     Cover and chill in the refrigerator for 30 to 45 minutes or till mixture thickens like the consistency of yogurt. (Or can place gelatin mixture in a bowl of ice water and chill about 25 to 30 minutes, stirring occasionally.)

4.     Layer cream mixture and Raspberry Sauce in each of 6 parfait, martini, or wine glasses, ending with Raspberry Sauce; swirl sauce into the cream with a thin metal spatula. Cover and chill in the refrigerator for at least 2 hours and up to 4 hours. Top with fresh raspberries just before serving. Makes 6 servings

Final Directions

1.     Place 1-1/2 cups raspberries in a blender or food processor. Cover and blend or process till berries are pureed.

2.      Press berries through a fine-mesh sieve; discard seeds. Repeat with 1-1/2 cups more berries. (You should have about 1 cup sieved puree.) In a small saucepan, stir together sugar and cornstarch.

3.     Add sieved berries and lemon juice. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature. Makes 1-1/4 cups.

Trivia Question:
What country has the only “city” in the world that is located on two continents?  No cheating and the winner receives a very cool and functional collectible, BUT!  No Cheating!     LOL!

The Impossible Quiz