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Archive: August 2007 | View all recent posts |
| Thu, Aug 30, 2007 |
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| NILMDTS |
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| I just got word that I was approved to be part of the highly esteemed Now I Lay Me Down To Sleep organization. To let you know a little more about this service I pulled the following from their website:
For parents experiencing an infant loss, (as early as 25 weeks gestation or at the discretion of medical personnel) we can provide you with these heirloom memories of your precious baby. At your request, we will have a professional photographer come to your hospital location for a private and sensitive photography session. You will be provided with a DVD of your baby set to a meaningful melody and the CD file of all photographs taken that you can personally reproduce up to a 5X7 size. NOW I LAY ME DOWN TO SLEEP is a 501(c)(3) non-profit organization. There are no fees for this service. 
You can click on the picture to visit their website to learn more or to make a donation to keep the organization running smoothly. |
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Show Comments (1)
Hide Comments (1)| Sun, Aug 19, 2007 |
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| The Life Update |
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| So, yes, I am alive. Recovering well from knee surgery, but needless to say I am still sore and groggy from the experience. I want to thank all of you again for the kind phone calls and flowers; you all make me feel so blessed and well taken care of.
The studio will continue to be closed until Tuesday, so for those of you that haven't had emails or phone calls returned, I promise I haven't forgotten about you! Keep checking back because I have so much to share, including the AWESOME wedding that I shot last weekend. Here is a sneak peek of their gorgeous rings with a bit of an Oklahoma flair. Happy weekend! |
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| Fri, Aug 10, 2007 |
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| The Dan Ho Show |
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| Before your eyes start to glaze over at the thought of me touting the awesomeness of some cheesy self-improvement guru, just hang in there and have faith that I would never steer you in the direction of of a bad concept. This guy has been intriguing me for the last few months, partly because of his personal philosophies, and partly because the show itself is really hit and miss. I know that a hit and miss show shouldn't be intriguing, but I guess that it keeps me on my toes as far as expectations go.
So, in a nutshell, Dan's story goes something like this; He was living the "good life," owning an uber-hip and successful restaraunt in Chicago, living in a custom-built estate, and having pretty much all of the amenities that most of us find ourselves striving for. One day, out of the blue, he had a seizure while he was at work, and this made him decide to make some changes in his life. He sold the restuarant, sold the home, lost 120 pounds, and set out to help people simplify their lives and find a healthy balance for their bodies. If that isn't intriguing I don't know what is. So needless to say, I have officially embraced my Ho Kick, and if you are at all finding yourself intrigued as well, you can get your fix a couple of ways: -He has a book available HERE -His show airs on Discovery Health on weekday morning at 9:00, I advise Tivo'ing and watching before bedtime, because we all know that there is no greater time to visualize yourself as the perfect "imperfect" person than before bedtime. -The New York Times did a great article about him that can be found by clicking HERE |
| photo credit: Fred R. Conrad/The New York Times |
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| Wed, Aug 8, 2007 |
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| Chocolate Cheesecake |
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| Sunday was my friend Travis's Birthday. I took the opportunity, or justified excuse depending on which way you look at it, to make a deelish chocolate cheesecake. I used one of Nigella Lawson's recipes, but tweaked it a bit here and there. If you can find your own excuse to make a cheesecake, you should certainly consider giving this one a try.
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| Cheesecake base:
1 1/2 cups Oreos minus fillings (enlist a husband or child to break them apart and "dispose" of the fillings) 1/2 stick butter Cheesecake filling: 6 ounces bittersweet or semisweet chocolate, chopped small 2 1/2 cups cream cheese 3/4 cup superfine sugar 1 tablespoon vanilla pudding powder 3 large whole eggs 3 large egg yolks 2/3 cup sour cream 1/2 teaspoon cocoa dissolved in 1 tablespoon hot water Sauce: 3 ounces semi-sweet chocolate, finely chopped 1/2 cup heavy cream 1 teaspoon dark corn syrup (I personally didn't make the sauce. I decided to go for the bright idea of just melting the rest of the chocolate and making one very thick layer on top. I don't recommend trying it. It isn't that it tasted bad, it's just too much for the faint of heart to have what is basically a chocolate bar on TOP of an already rich cheesecake.) Special equipment: 9-inch springform pan Preheat the oven to 350 degrees F. To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly. Beat the cream cheese to soften it, then add the sugar and pudding power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter. Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin. Bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it. Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve. To make the chocolate sauce: very gently melt the chopped chocolate, cream, and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate. |
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| Mon, Aug 6, 2007 |
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| Not Good, but Funny, Nontheless |
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| Last night, we were having difficulty getting our DVD player to finish School For Scoundrels (which was not near as good as it should have been with a cast like that). I just blamed our troubles on a scratchy disk and after a few tries we got it working. However today, I discovered this gooey pink fruit snack inside the compartment. I'm guessing that this is what was giving us problems. |
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| Sat, Aug 4, 2007 |
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| If we were Simpsons... |
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| ...we'd look something like this.
Brian: |
| Me: |
| Brendan: |
| I must admit, it isn't terribly accurate, but it is fun. You can do yours at Simpsonize Me |
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