Citrus Season

by Kelly

While I'm the first one to admit that I am not a huge fan of the weather this time of year, there is actually something I do love about winter....citrus fruit!



Citrus fruits are typically available year-round, but they are at their peak this time of year.  Native to Australia and Southeast Asia, citrus trees are cultivated in warm, sunny climates with fertile soil and adequate rainfall.  However, they require some time at a cooler temperature for the fruit to develop its color.  Hence their harvest in the cooler months of the year.

Right now there is an abundance of brightly colored citrus fruit in my local grocery store, so I thought it might be fun to geek out and learn more about some of my favorites.

Blood Orange

The blood orange is primarily cultivated in the Southern Mediterranean and gets its name from the deep maroon/crimson color of its flesh... I mean just look at that color!  Most likely a natural mutation of the orange, this distinctive color is due to the presence of anthocyanin, an antioxidant that is rather uncommon in citrus fruits.  The sweet flesh of blood oranges is ideal in salads or desserts, and the juice is delicious on its own or in a variety of cocktails (hello!).

Cara Cara Orange

The Cara Cara orange is a hybrid between two different types of navel oranges and has a peach colored flesh (courtesy of the phytochemical, lycopene) and sweet, complex, almost berry-like flavor.  Prized for the delightful fragrance of their blossoms, Cara Cara trees can grown in the moderately-warm regions of the US (zones 8-11). Whether eaten as a snack or squeezed for their juice, Cara Cara oranges are delicious and refreshing.

Mandarin Orange

Mandarin oranges, and the related clementines, are known for their sweet flavor and loose, easy-to-peel skin.  They originated from China and are now widely cultivated in California under the Wonderful® Halos™ brand.  Between their portability and delectable little segments, we eat these by the dozens at our house.

Navel Orange

Navel oranges are the original 'sweet' orange which developed from a hybrid between the pomelo and the mandarin orange.  Also easy to peel, navel oranges are grown to be eaten fresh or squeezed for their juice.  

Ruby Red Grapefruit

Originating in Asia, the grapefruit is a hybrid between the pomelo and the sweet orange.  The name is derived from the grape-like clusters of fruit on the tree.  The Ruby Red variety was developed after an accidental discovery of a the red grapefruit growing on a pink grapefruit tree.  Now grown almost exclusively in South Texas, the juicy, sweet flesh is perfect for eating fresh or being squeezed into juice.

Besides their delicious flavor however, citrus fruits are extremely beneficial for good health.  Citrus fruits are a valuable source of vitamin C which is important for the immune system and helps to reduce inflammation.  Citrus fruits are also a good source of soluble and insoluble fiber - both of which help to lower cholesterol and aid in digestion.  In addition, citrus fruits are also high in a wide variety of vitamins and minerals as well as a great source of antioxidants.

Personally, I love citrus fruit for all of the health reasons I mentioned above.  But I think what I love most about citrus is the vibrant color and snappy freshness of the fruit at a time when this kind of flavor and color are in short supply. Definitely something to be grateful for this time of year.

What about you?  Any of your favorites make my list?  

Until next time,

Kelly

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Bacon Jam

by Linda

Because this weekend is a big get out and BBQ weekend, I wanted to share a little recipe I stumbled on.

Bacon Jam

Have you ever tried it? Have you ever heard of it?

I had never heard of it but the words "bacon" and "jam" always catch my eye. Then I came across the words put together and I may have come up out of my chair.

You need this in your life. In the words of the Pioneer Woman- it'll make your skirt fly up!

In a good way!

And because it's Thursday, I've got a little cooking (really chopping) tip to share.

Are you ready?

This recipe apparently has been around and has many variations, but basically it is bacon (I need a moment of silence here please) and onions and some spices and liquids all cooked and blended together into the goodness that makes Bacon Jam.

Go here for the printable recipe I used or just google Bacon Jam and pick one that suits you best.

Because onions are involved, and they must be chopped, I'm going to give you my super secret onion chopping trick.

Light a candle and keep it close to your chopping. Not too close, you don't want your hair or clothes catching fire but close enough to your chopping that it takes away all that nasty gas onions release when chopped. It's like magic. The flame attracts the gas and it goes away. No more goggles or avoiding chopping onions. Chop, chop, chop all day, no burning eyes.

Your welcome

After all the chopping is finished, and the bacon (I need a moment of silence here please) is browned, you pour off all but about a tablespoon of grease to begin the cooking of the onions.

Please tell me you do not actually throw away this most useful and delicious grease. Lie to me. Thank you.

After the cooking of the onions and addition of the liquids, the bacon (I need a moment of silence here please) is returned to the skillet.

sidebar-

the recipe calls for pure maple syrup. yeah, if I was Martha Stewart I'm sure I would have a maple tree with a tap right in my backyard just for pure maple syrup, but since I'm not Martha, I have Mrs. Butterworth's in the pantry, we rough it over here

Just tryin' to sell the sizzle.

Then into the crock pot for 6 1/2 hours with the lid off.

true confession-

I did not leave the lid completely off, I have a fear of hard and dried on things in the crock pot once all the liquid evaporates

And so then we wait. I did have some errands to run and left the house while the crock potting was occurring. I smelled like bacon which is a good/bad thing. It's never good when you can smell yourself but bacon? IDK. Probably every stray cat and dog could smell me too and by the time I got home I had quite a bunch of followers.

not really

But the house smelled wonderful!

This Bacon Jam is sweet and savory and would be a yummy addition to the condiments at your weekend BBQ! Put it on chicken and burgers, a dollop on some scrambled eggs, or a flaky biscuit! It's just good!

...

Moments With Bacon

by Carol

Just in case we haven't beaten you over the head with it enough yet, this month we are choosing to focus on "the little moments" in our lives. These are the moments we carry in memory, when not on film - the moments that touch our hearts and fill our minds as we look back on our years.

I am a "luncher," or a breakfaster sometimes. I would much prefer to get up in the morning on a day off and grab an early meal with friends rather than get dressed up for a fancy dinner. Let's face it, friends and bacon are just a great combination! There's a favorite diner nearby where I meet with old high school friends when they are in town. It's easier for visitors who have so many obligations when they are only in town for a short while. In my former job I worked with a group of women for over 20 years. We try now to meet every few months, and we've found a little lakeside restaurant that makes us feel like we've just been on vacation. Tomorrow I am meeting some photography buds for a seasonal catch-up in a Christmassy little town near where I grew up.

Of course, it's not about the grub, or the town or the view. It's about sharing lives with people I love. It's about not losing touch with those who are part of my past. It's about continuing friendships with those I have met under many different circumstances. It's about enjoying life through relationships.

It's about those little moments.....

(and remember - life is short - eat dessert first!)

CHEERS!

*In this month full of gatherings, we invite you to share your little ones with us , as well as your big occasions. Celebrate the people you love to spend time with. Merry, Merry!

The Dark Side of Food Photography

by Kelly

It's official my friends....I've gone to the dark side.

In food photography that is.

I've been a fan of the dark and moody style for a while, but have only recently started embracing it in my own food photos.

This style of photography is quite popular right now - you see it all over social media.  A quick search on Pinterest produces a vast variety of dark and moody styles.

Instagram also has a wealth of dark and moody food photographers.  Three that I find particularly inspiring are:

1) Beth Kirby ~ Local Milk

2) Marte Marie Forsberg

3) Eva Kosmas Flores

As far as I can tell, the two main hallmarks of this dark and moody style are directional light and deep shadows.  In my own experience, I find that shooting next to a window and underexposing my shots produces the best results.  Also helpful is a dark background like a black poster-board.

In the following photo, I set up my shot on my kitchen table with the light coming in from my south-facing French doors (lower right).

One of my favorite things about this style is the drama and mystery created by the deep shadows. I also like the top-down perspective.  

In terms of composition, I think the main idea is to draw the viewers eye into the story you are trying to tell...invite the viewer to come into the scene and explore the details.   To that end, choosing 'props' that add to the story and moving these elements around...experimenting with various compositions... is a really fun part of the process.  I find it incredibly liberating to know that there is no real 'right' or 'wrong' way to photograph the scene.

For me there's a coziness and intimacy to these kinds of photos.   A nice change as we move into the darker, cooler months of the year.   And definitely something to embrace this time of year with all of the festive family gatherings that are fast approaching.

This month, as we explore food and food photography, we'd love for you to share your food-related images in our FOL Flickr Pool!  Show us what you're cooking up both in your kitchen and in your photography!

Until next time,

Kelly

A New Month, A New Focus and A Little Twist on an Old Favorite

by Linda

 

 

Happy October! Can you believe it is October already! Today we are kicking off our October Focus - Let's Cook! Something a little different and hopefully a little fun!

Let's spend this month in the kitchen. You know that the Holiday Season is going to be here before we know it! If we spend some of the quieter days of October thinking about what we will be cooking for any special gatherings we will attend and thinking about cooking any special treats or edible gifts we will be giving, when the time comes things just might not be as hectic as usual. We might be able to actually slow down during the Holiday Season and enjoy the sights, sounds and people in it!

This month we can try new recipes, pull out old recipes and pre-make, freeze or can some of the food we will be sharing with others. And when that last minute invite or impromptu office get together happens, we are not worrying about what to bring and we don't have to stop at the store and hope someone else doesn't bring the same thing!

Let's share tips and techniques with each other, maybe a few recipes and since we will probably be taking at least a few pictures of the many delicious things we and others make, let's share some food photography tips too! Even a processing recipe! Share in the comments, on Facebook or with your picture in the flickr gallery or Instagram (#focusingonlife)!

For my last post this month, October 29, let's have a virtual cookie exchange! Pictures and of course recipes!

Are you ready? Get out the sharp knives!

...

Let me start the month off with a little food hack I learned from my sons 4th grade teacher (with a little tweak from me) a while back-

Stuffing is often served with Holiday meals. I know some of you are true to your own recipe but just in case you get cramped for time consider this-

purchase 2 boxes of stuffing (such as Stove Top or similar that includes everything) and 1 can of chicken broth (14 ounces)
-prepare the stuffing as directed except use chicken broth instead of water and butter, set aside

-sauté in olive oil the following-
2 celery ribs-diced (use the tops too, it looks so pretty!)
3-4 carrots peeled and diced
1 med onion diced
Combine with the prepared stuffing and serve

If you want to get fancy, add about 1/4 cup chopped sun dried tomatoes, and about 1/2 cup toasted pine nuts, spread in a 13x9 pyrex dish and put in a 350 degree oven for about 30 minutes

easy-peasy

...

Did you know that the sautéed combination of onion, celery and carrot is called a mirepoix? (meer-pwah) or "holy trinity"

It is the base for many stocks, soups, stews and sauces.

So the next time you are having a culinary discussion, throw that one out, in your best Julia Child voice. (wear your pearls)  Your friends will be amazed.

...



Playing

by Carol

Saturday morning was perfect for it! I had joined  Kim Klassen's Studio recently and was also still completing her Be Still 52 class.  As a result, my tripod was out of hibernation, and spending the winter living in my kitchen. It was zero degrees here when I woke up, but the winter light was streaming beautifully in through my south facing kitchen window. Throw into the mix a very warm pair of slippers, PJs that I was still wearing at 10:00, and a day that began with reading Yankee Magazine with a hot cuppa coffee, and I knew this was the light - the mood - the day to have some camera fun.

I had happened upon some egg pictures on Pinterest a few weeks ago. (I wish I could tell you whose and where, but I was just scanning at the time.)  And one of Kim's prompts was veggies. So I was inspired to choose a few eggs, some peppers and some cherry tomatoes as props.  I also wanted to see how I could tie all that into our new FOL month theme - love.

So, I played with composition

and shadows

and presets (KK HazyDay)

and colors

and props.

And then cuteness arrived....

and wanted to play too.

And then the inevitable happened!

And to tie all this into our theme of LOVE?

Oh that was fun!

I hope you will play too. Bring us love and words of love in our Flickr galleries, on IG and by phone. You just might be featured one Saturday in Focus On You, or you might just have some morning fun, as I did.   Enjoy!