The world thru Ellie’s eyes
Ellie captured all these moments…. I just took the liberty of (correction – had the fun of) editing them. This is a world view from a pint size doll baby. Perspective is everything.
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project mimi
live willing to try new things
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A moment capturing a moment
In this moment, I am shooting Ellie as she is shooting me. The photos are as they were taken… and that moment would be really hard to repeat. It was perfect, and special.
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Keeping an open mind
In a discussion and review of the work on the site, my mentor and friend, Peter Poulides of the Spot Studio (info@spotstudio.com) commented that he preferred seeing the entire recipe card v. the cropped shot I have been including. So… these shots are for him.
Not sure yet, how I will continue to go forward, but his opinion and these shots have definitely influenced me and are causing me to think.
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Yes, there were mushrooms
The recipe calls for canned mushrooms. A no no where I come from… All the years I was growing up, Kennett Square was the mushroom capital of the world. A dubious distinction you might say and I would argue a distinction nonetheless… We had mushrooms regularly – my Mom would sauté them with butter and add cream and serve over toast. She loves mushrooms. On the other end of the continuum is my Dad who loathes them. Not sure what it means that she managed to fit them into pretty much half the weekly meals.
In making this again, I would recommend a deeper richer beef broth, another pint of mushrooms (I used two) and a heartier more full bodied wine. Also, the guys commented that it could use a bit more salt. I tend to tread lightly there and allow the table to decide.
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Simple and Good
As the season changes and the days grow shorter; as the temperatures cool, one naturally gears up for heartier fare. All of us concurred; this was great comfort food. A warm casserole, a rustic bread and a simple green salad.
And, to quote PC ” even better the second time”…
Lastly, it was hard to choose which utensils to use for the salad – so I let Ellie choose. Interestingly, she went for the classic – a quick and emphatic decision. I like that she has her own mind and is not shy about it.
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How it all began
Every time we do a Project Mimi I think to myself about the people that have made this possible. First, to my photography friends and mentors, SW and Peter Poulides of the Spot Studio (info@spotstudio.com) for teaching me. Every once in awhile, I will take some time and look at the quality of the photos I have taken since I began with that first camera CF gave me for my birthday in September 2010. It is exciting to see the improvement and it gives me such a sense of accomplishment. Thank you for that and for becoming ,through photography, very dear friends.
And I think of Mimi – without whom I really wouldn’t be here… literally. I love her spirit and invincibility. I know that comes with a cantankerous personality at times. But as in all things, you can’t have the good without a bit of bad – or how would we truly appreciate the good? And while the project started as an interest in cooking her recipes and documenting them for my family, it has become so much more.
For my friends with whom I now have a weekly dependency. I look forward to our gatherings and welcome each weekly adventure. Thank you for making this journey with me.
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French Beef and Vegetable Casserole
6 slices bacon
1 lb beef chuck 1/2 inch thick
6 medium potatoes cut up
1/2 cup flour
12 small white onions
1 teaspoon salt
3 carrots sliced long
1 cup dry red wine
1 can mushrooms, stems and pieces (small caps)
2 Tablespoons parsley
1/2 clove garlic
1/2 teaspoon thyme
1 10 1/2 ounce condensed beef broth
Cook bacon till crisp, drain, save drippings, set bacon aside. Cut beef into cubes. Shake in seasoned flour. Brown meat in bacon drippings. Put in 2 quart casserole. Pour wine in blender, add parsley, garlic, thyme and broth. Puree. Pour over meat in casserole. Cover and cook at 350 for 1 hour. Stir potatoes, carrots and onions into the casserole. Cover. Cook another hour or longer. Stir in mushrooms. Crumble bacon on top with parsley. Serves 4-5.
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Taking it slow
In the spirit of simplicity, I highly recommend a great slow cooker. I interpreted Mimi’s recipe for my Breville (available at Williams and Sonoma) slow cooker. I was able to cook the bacon, brown the meat and layer all the goodies in one pan. The mushrooms were the only part of the meal that I sautéed outside of the slow cooker. I layered in all the vegetables (including the mushrooms) and covered with just a little less liquid, covered and cooked for 8 hours.
One of the things I love about my slow cooker, is waking up to the smells of something yummy cooking in the kitchen.
Another, the surprise when you lift off the lid and see all the goodness in the pan. its a bit of a yummy surprise and who wouldn’t like that?
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P is for Personality
It’s a shame she is so shy and reserved! Honestly though, she hangs with us seamlessley and is a part of the action. Her whole routine was disrupted on a school night, and not a peep from her. An adventurous spirit in the making.
And sweet beyond compare. So lucky that this night she joined us.
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Dinner with CF…. Correction, having a blast with CF
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project mimi 