photo tips

Sunday, January 15, 2012

take your camera everywhere
take many photos of every thing
'cause there is beauty everywhere


  1. Blimey, Susan, you've become tidy!

  2. you can't see the other side of the room - yikes - that's today's project.

    Notice the canvas cover for my new fancy pants - does everything printer (fax/copies/scans) sewn by the Prince I know !! what can't he do ? he used to sail & repaired and made sailboat sails. Happy Sunday you 2 xo s + gang

  3. Hi Susan, catching up with you after a crazy couple of weeks at work - love the inspiration. I just got a new (hopefully better) point and shoot camera and a book about how to use it. I'm going to try to follow that advice. Take it everywhere, and take pics everywhere.

    Question: did you get an email from me? I may have sent it to the wrong address... I sent it in response to some owls and things...

  4. Oh also - I want the recipe for that chickpea dish.

  5. Hey MS !! Hooray for a new camera !!

    I did not receive an email & I promise the recipe for Chicken (Chickpea) LeNoir tomorrow. (can easily leave out the chicken for a vegetariian version)

  6. Hey there Suzanne de Noir!
    Is that the chicken/chickpea lenoir recipe you're talking about in the photos? 'cuz if so, i definitely want it too - it looks trés delicieux!
    merci - n

  7. yes n. I've been meaning to post a few recipes & this one is really good, very healthy, super easy & makes lots, stay tuned - à demain xos

  8. I'll see you that and raise you this kickass salad recipe. Thanks! - n

    Mung Bean Salad w.. Corn and Basil (Serves 4-6)

    3/4 cup dried mung beans

    2 large ears corn, kernels removed (about 2 cups)

    1 small red onion, diced (about 1/2 cup)

    1 clove garlic, minced

    1/2 cup basil leaves, chopped
1 tablespoon parsley, chopped
3 tablespoons extra virgin olive oil

    1 tablespoon apple cider vinegar

Freshly ground black pepper

    Pick over, rinse, and drain the mung beans. Place them in a bowl and cover completely with cold water. Set aside to soak overnight or at least 8 hours, then drain.

    Bring a pot of water to a boil over high heat. Add the beans, let the water return to a boil, then reduce head to medium. Simmer until the beans are tender but not mushy, about 10-15 minutes. Drain the beans and let them cool.

    In a large bowl, whisk together the oil and vinegar. Add the beans, corn kernels, onion, garlic, basil, and parsley, and toss to coat. Season to taste with salt and pepper. Best if you cover it and let it sit in the 'fridge for a few hours. Dee-lish and super healthy!

  9. yummy - thnx n. I've not tried mung beans but will now

  10. I agree, my camera is welded to me, and goes where I go. Love your pictures.

  11. Hey Susan, I just tried again with an email - hoping you get it this time!

  12. I absolutely adore the first one - so clever of you to see it.


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