The Birthday Party - Jennifer's Veil

Gillian Welch - Annabelle

taking photos of my stuff

Busy setting up up a place to take photos of my stuff..tried natural lighting upstairs but it was on the floor and the dogs are all over the place..next on the stairwell with some white reflector boards but too. cramped a work area and the kids have to go up and down the stairs so I ended up clearing an area of my workspace in the garage and set up some lights and now have a dedicated area to photograph and its out of the way!
using reveal light bulbs 75 watts and a vinyl shade as a backdrop

Pass on the surf

This morning broke with offshore winds, pregnant dark clouds and a winter chill...love this weather reminds me of somewhere else..loaded up my board ready to paddle but the jeep didnt start...and the wind switched southerly... a sign for me to pass on the paddle and go to the swap meet and find some other gems..
                                     

Fisherman's Blues The Waterboys

Steve Earle & Emmylou Harris - Goodbye - Jools Holland

Canción Mixteca

making green posole

made some posole again last night,,,unreal delicious  my family loves this
                    
3 cups hominy (canned)
 1 cup navy beans (canned
 1 lb. poblano or passilla as they are sold in the grocery store 
5 cups  vegetable buillon cubes
3 tbs. cannola oil                                                                      
   3 garlic cloves                                                                               
 5 medium tomattillos                                                                   
 6 scallions finely sliced                                                                   
 1 tsp. ground cumin
12 medium mushrooms quartered 
5 cups  vegetable buillon cubes  
1 tbs oregeno
1/2 cup chopped cilantro 
1 tsp. salt
1-2  jalapeno finely chopped

roast poblano or pasilla chilies in oven 350 degrees lay them single layer in the oven on a tray total time 15 minutes turning the chilies every 5 minutes until they are charred.. remove from oven and cover with towel for 10 - 15 minutes.. now peel the thin layer of skin off, seed, and finely chop the chilies.

put the oil and garlic in a good sized pan and set over medium heat. when the garlic sizzles and turns golden add the tomatillos, scallions and jalapeno. saute for  5 min. add cumin, put in the the mushrooms and stir for 2 minutes . add chopped poblano or passila chilies add the hominy and beans and 5 cups of  vegetable bullion oregeno and cilantro. bring to a simmer lower heat and simmer for 1 1/4 hour stirring every now and then..
serve with a generous sprinkling of toppings
4 scallions finely, chopped dried oregeno about 1/4 teaspoon every bow,l 2 ripe avocados, 1 cucumber peeled and sliced, generous handul of shredded cabbage, fresh lime wedges

 and make some fresh green tomatillo salsa:
In a blender put
handful of cilantro
 a clove of garlic
1 jalapeno pepper
5 tomatillos that have been boiled in a pan for 10 minutes
chop in blender add some salt and enjoy

and some freshly fried and salted tortillas
1/4 " of oil in a pan on high
 slide in tortillas
wait until the crispness you desire
take out of oil onto a pad of paper towels and salt when hot

and a margarita on the rocks

First Aid Kit - The Lion's Roar

JOSH T. PEARSON - Woman, when i've raised hell (FD Acoustic session)