The Table
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project mimi
live willing to try new things
Simple = good…. Macerated fruit
I have been doing this for years and it is always a favorite. Most often with strawberries, but I have found it to work equally well with peaches. I usually take about a pint of strawberries – or in this case 6 peaches – core, peel and slice them. Squeeze about 1/2 lemon over them and add about 1 tbsp brown sugar. Let this set in the refrigerator for most of the day, bring to room temperature and serve over pound cake, angel food cake or biscuits with a touch of creme fraiche. The flavor combination of the sweet fruit, syrup and tart creme fraiche is a fan favorite and simple to do. Thanks to KC for making the pound cake. It was delicious and a worthy “7 minute” investment.
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Cold Over Pound Cake
2 sticks of butter
2 cups sugar
6 large eggs
2 cups all purpose flour
1 tsp almond flavoring
1 tsp vanilla flavoring
Cream butter and sugar very well – this is the secret to the success of the cake. Then reduce speed on the mixer and add eggs, one at a time. Add flavoring, then flour a little at a time. Put in cold oven; turn on oven to 300 degrees and bake 1 hour or until spaghetti noodle stuck into center of cake comes out clean.
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Cha Cha = Chanito
There is a very funny story here, but it is not mine to share…. The story, however, ends at my table with great friends and little Ellie practicing how to say Chanito – Chano’s childhood nickname.
And there is another story, not so funny, about the importance of friendship – committing to work through any challenge. It is also the story of life being short and remembering what is really important. This has definitely been a part of my journey this year and I wuold love to spare anyone else with treasured friendships to forgive and forget.
This was Chano’s first PM and I hope not his last. Knowing him, as I have for these last 6 years, knowing his values and ethics and his goodness made him a natural for inclusion in the PM family.
Thank you for spending time with us Chanito!
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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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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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project mimi 