
I had a friend come by and take a few pictures. Too much to say but sometimes stories are beyond words. Thanks, Jon!


Please check out more pictures here. http://canlasphotography.blogspot.com/2010/10/pitcher-family.html




Look what I nabbed at Cindy's latest art opening! At first I thought it would be the fish that got away because I basically had to arm wrestle about 20 people for this piece. The photo is does not represent the item well (phone camera). It's a paper cut of two old geesers sitting on top of an icy lake, fishing for more than they realize. 





I've been thinking about these apples and their shiny reflexions on a red stove. I've been thinking about pictures of pretty food that is half eaten when photographed. I've been thinking about the details of comfort and surplus. 

Moosetracks Ice Cream. Mix the following ingredients into Vanilla or Chocolate ice cream:
1 cup fresh Marshmallow Whip
1 cup chopped mini Reeses Peanut Butter Cups (about 20)
4 oz. chopped semi-sweet chocolate
1-2 cups fudge ripple (see recipe below)
Fudge Ripple
from The Perfect Scoop
Yields about 2 cups
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tbsp unsweetened Dutch-process cocoa powder
1/2 tsp vanilla extract
1. Combine sugar, corn syrup, water and cocoa powder in a medium sauce pan and whisk until well-combined.
2. Heat over medium heat. Whisk constantly until it comes to a low boil.
3. Continue to cook for one minute, whisking constantly.
4. Remove from heat and stir in vanilla.
5. Chill thoroughly in refrigerator before using.
Fudge ripple, if covered and refrigerated, can be stored for up to 2 weeks.
(What are your favorite morm-o-phide recipes?)
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