I went out for a photo walk along the Saint Lawrence River at low tide in front of the cottage in Saint Denis sur Mer. Autumn is always a great time to shoot the waters edge with the yellowing sea grasses that are exposed at low tide. Nice colour contrasts. I shot a series of black and white as well as colour shots. I always like the images from this area in black and white.
There is still one of the few remaining eel nets setup near the cottage. The eel run has not started yet, the fisherman I was talking with said the water is still too warm, the wind and cold of autumn have not arrived yet.
I spent 3 days fishing the West Branch of the Ausable River this September with my cousin Scott. We stayed at the Hungry Trout Resort in Wilmington in the Adirondacks. Fishing wasn’t easy as we struggled to match the hatch. One nice little brown trout was all I got. The leaves were starting to colour up and the views while wading up and down the river made up for the lack of fishing action. I fished the same area the last week of April this year. Matt, one of the guides recommended early June as the best time to be on the river. I’ll have to book for next year at that time.
3 to 4 pounds mixed beef and chicken bones (I use beef rib and leg bones and chicken backs or wings)
1 medium carrot, chopped
2 stalks celery, roughly chopped
1 medium yellow onion, roughly chopped
2 tablespoons cider vinegar
1 sprig of fresh thyme
1 bay leaf
1 head of garlic, cut in half across the bulbs
1 tablespoon of Worcestershire Sauce
1/2 teaspoon of black pepper
Roast the bones and veg: Preheat the oven to 420°F. Spread the bones, celery, carrot, onion, and garlic in a single layer on a baking sheet. Roast for about 45 minutes.
While the bones are roasting: Add about 6 litres of water into a large pot and start to heat. Add the vinegar, bay leaf, Worcestershire sauce, thyme, and pepper to the water.
Add the bones and veg: Once the bones and veg are ready add them to the pot along with any oil and scrapings. All that good stuff adds more flavour. Adjust the amount of water to cover the bones by an inch or two.
Bring to a boil then simmer: Bring the water to a boil over high heat then turn the heat down to the lowest setting possible. You just want a very gentle simmer now. Keep the lid on almost closed so some vapour escapes. Keep this going for about 24 hours or so (you can go longer, up to you, the longer it goes the more the flavour develops but the less broth you end up with). Check the pot from time to time and skim off any foam. If the water level goes down too far you can top up a bit but you should lose about 1 litre over the 24 hours.
Strain the broth: Strain the broth through a fine-mesh strainer to remove all the bones and vegetables.
Jar it up. I store the broth in Mason jars in the fridge. You want to chill the jars down quickly and store them in the fridge for about 5 days. Alternatively you can freeze the broth for longer storage.
This summer while travelling through the north of Italy I shot a series of street portraits of ordinary people doing every day things which I called “Portraits of Italy”. #portraitsofitaly Photos were taken as I travelled through the following areas: Milan and Lago Maggiore, Aosta, Genoa, Cinque Terre, Tuscany, Florence, Modena and Venice. I converted all of these to black and white as I find it focuses you in on the person instead of the colours and the surroundings.
Lago Maggiore area
A drive up the east side of Lago Maggiore with stops in Arona, Stresa and Canobia.
Aperitivo in Arona
Catching up on the news in Arona
Snoozing on bench in Arona
Our first aperitivo in Italy was in Arona. (Note to self, you don’t like Campari!)
Waitress in Arona
Taking the the mannequins for a walk in Stresa
Blond girl on the lakeshore in Canobia
We drove from Castelletto sopra Ticino where we were staying to the Italian side of Mont Blanc. We stopped in several places along the way and spent some time walking in the town of Aosta.
The boys having a beer in Aosta
Watching the pigeons in Aosta
Commuting on a bicycle in Aosta
A quick visit to the boardwalk in Genoa while we were driving through. Only stopped for one night.
Discussion on the boardwalk in Genoa
Once I saw photos of Riomaggiore while planning this trip I knew that this was a place I had to visit. It’s a fascinating area to photograph.
Fruit stand in Riomaggiore
Barista in Riomaggiore
Checking the laundry in Riomaggiore
Train workers end of shift in Monterossa al Mare
Waiting for the train in Monterossa al Mare
Watching the world go by in Monterossa al Mare
Tuscany was another stop we had to make. We stayed in Tignano and visited the areas around by car.
San Quirico d’Orcia
Barber in San Quirico d’Orcia
Taking a break from making Pecorino cheese, San Quirico d’Orcia
Market day San Quirico d’Orsia
Chef and mini client in Siena
Street musician in Siena
Barberino Val D’elsa
This was right across the valley from where we were staying at the Castello Di Tignano.
Window gardening in Barberino Val D’elsa
Fixing the car in Barberino Val D’elsa
Artist in San Gimignano
Young lovers in San Gimignano
Enjoying a gelato in San Gimignano
Seamstress in San Gimignano
Hanging the clean clothes out to dry in Montepulciano
Street musicians in Florence
Bicycle commute in Florence
Caleche in Florence
I think this was our favourite place, very few tourists and a really nice walkable town. Loved the market and the Balsamic Vinegar!
Early morning bicycle ride to the market in Modena
Butcher shop in the Modena market
Fruit and vegetables at the market in Modena
Consulting behind the counter in Modena’s market
It was a bit harder to find the locals in Venice with the 73.8 gazillion tourists but I did find a market that had some local colour if you got there early in the day.
This is an easy one pan recipe that can be made at home or while camping. This recipe is something that I regularly have while I am on camping trips, easy to prep, easy to cook and especially easy to eat!
2 tablespoons olive oil, extra virgin or cold pressed
2-3 dry shallots
1 package of mushrooms
1 tablespoon Garlic flowers ( or garlic)
3/4 cup white port
3-4 chorizo sausages -not the dry hard kind, regular BBQ type sausages
Slice the chorizo sausage into 1/2 inch thick slices. In a deep frying pan heat the olive oil. Once heated add the sliced chorizo sausage and flip the slices every few minutes. Peel and thinly slice the dry shallots and add them to the pan after 3 – 4 minutes. Cut the mushrooms into quarters and add them to the pan. Continue cooking until he mushrooms begin to soften. Add the garlic flowers to the pan and stir thoroughly. Add the white port and let simmer until the liquid has been reduced to a thick sauce. At this point add the scallops and cook until they are done – about 5 minutes. Serve and enjoy!
You can use this hot sauce recipe with any type of hot pepper. I tend to use multiple varieties and adjust to suite my taste. Below you can see the Scoville Scale and judge the relative heat of different varieties of pepper. In this recipe I used a Habenaro type of pepper as the hottest variety with Super Chile, Cayenne, Tabasco and Yellow Wax.
30 – 40 hot peppers, stemmed and cut crosswise into 1/8-inch slices (about 20 ounces) *if the peppers have a lot of seeds you can remove them as well.
4 tablespoons minced garlic
2 cup thinly sliced onions
1.5 teaspoon salt
2 teaspoon olive oil
4 cups water
2 cup distilled white vinegar
In a large saucepan add the peppers, garlic, onions, salt and oil and heat over high heat. Saute for 5 minutes. Add the water and continue to cook, stirring occasionally, for about 20 – 25 minutes, or until peppers are very soft and almost all of the liquid has evaporated. You might want to have the stove fan on for this! Take off the stove and let the mix sit until it comes to room temperature. In a food processor, blend the peppers for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) You can strain the mixture or not. I don’t. Pour the mixture into sterilized mason jars and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
A mix of hot pepper varieties straight out of the garden.
Sliced hot peppers
Step 1: Add the olive oil and garlic.
Step 2: Add the onions and salt.
Step 3: Add the hot peppers
This is what the mix looks like once it has cooked enough.
This year on my annual deer hunting week we had unusually warm weather. Normally we would be below zero every morning but this year we only had one morning below zero with many afternoons getting above 10 C. Although we saw a few deer they were either females or spikes that were too small to shoot. Not a great year at all. It was supposed to be the worst deer season in the last 20 years.
We spent 3 weekends moose hunting this year in Saint-Michel des Saints, two with bow and arrow and one with rifle. We did not have any luck. There were at least 3 or 4 different bears that were feeding on the grassy hills on our territory. It was a poor year for bears in terms of available food so they were spending a lot of time eating grass. Although he had moose tracks at our salt licks all summer they stopped coming around just before hunting season.
I took a bunch of photos with my iPhone while I was there.
A quick 30 hour, 800 mile photographic Washington State road trip while attending the Mozcon 2015 conference. It’s amazing the variety in landscapes and terrain you can see in such a short time. I was very impressed by the terrain in the Palouse and the amazing coulees. You go from mountain to scrubland to almost desert like conditions in no time at all. The area around Diablo Lake was really nice, the colour of the glacier fed lakes is astounding. I did make it up to Mount Rainier but didn’t get any clear shots as the head of the mountain was in the clouds all day.
Road Trip Map
I mapped out my route on google maps. You can see the map here: Road Trip Map. I basically picked up a rental car on Saturday around 3:30 pm and got back to drop it off around 9 pm on Sunday.
Washington State Road Trip Map
Images taken during an 800 mile, 30 hour road trip in Washington State.