Tuesday, January 17, 2012

Seattle: breakfast of champions

Homemade bean burrito.

1 can of pinto beans, drained and rinsed
2 jalapeno peppers, chopped
1 medium onion, chopped
2 cloves of garlic, minced
Olive Oil
Sea Salt
1 Tbs cumin
1 Tbs chili powder

Saute garlic and onions in olive oil until soften. Add the beans, jalapenos and all the spices.  Give it a good stir and then mash with a potato smasher.  Spread bean mixture on a Mission Whole Wheat tortilla, sprinkle on some cheddar cheese, fold and bake for 15 minutes at 350.  Serve with salsa and avocado.

Oil slick on black top

It snowed again today and will probably snow tomorrow, but I was able to get out anyway.  I didn't like my snow pics but I did  like my BW oil slick.  Bryan Peterson has a cool idea of mixing oil and water in a clear Pyrex cooking dish.  He rests the dish on top of two glasses and then he puts colorful paper or cloth under the dish. When he photographs it the picture comes out in a 70's swirl pattern.  Shoot it at f8, the who cares f-stop.

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