Category Archives: Uncategorized

New Digs

http://wensandknobs.tumblr.com/

Cheers,

TJB

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Autumn Toast

My most cherished season is upon us. Cheers.

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The perfect compliment to hard cider, wool socks, and a wood fire:

stew

Pumpkin-Cider Stew

  • 3 Tbsp. all-purpose flour
  • 2 tsp. fennel seeds, crushed
  • 2 tsp. kosher salt or 1 1/2 tsp. salt
  • 1/2 tsp. coarsely ground black pepper
  • 2 lb. beef chuck roast, cut into 1-inch cubes
  • 2 medium onions, halved, sliced, and broken into thin slivers
  • 2 Tbsp. olive oil
  • 1 14-oz. can beef broth
  • 1-1/2 cups apple cider
  • 1/4 cup cider vinegar
  • 6 or 7 miniature white and/or orange pumpkins, or half a 5-lb. pie pumpkin, or 2 lb. potatoes
  • 2 medium parsnips or carrots, peeled and cut into 1-inch pieces, or 8 oz. baby carrots with tops, scrubbed and trimmed
  • 2 Jonathan or Gala apples, cored and cut into wedges
  • Fennel Seeds (optional)

Directions

In a self-sealing plastic bag combine flour, the 2 teaspoons crushed fennel seeds, salt, and pepper. Add beef chunks. Close bag; shake to coat. In a Dutch oven brown half the beef and half the onion at a time in 1 tablespoon of hot oil. Return all meat and onion to Dutch oven. Add broth, cider, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 hours.

Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice. Scoop out seeds and fibrous strings. If using pie pumpkin, peel, seed, remove strings, and cut into large chunks. If using potatoes, peel and cut into wedges.

Add pumpkin pieces or potatoes,and parsnips or carrots to beef mixture. Return to boiling; reduce heat. Simmer, covered, for 25 minutes more. Add apples; cover and simmer 5 to 10 minutes more or until vegetables and fruit are tender. Ladle into bowls or pumpkin bowls* to serve. Sprinkle with additional fennel seeds. Makes 8 servings

To Make Pumpkin Bowl: For each pumpkin bowl, cut a 1-inch slice from the stem end of a 1-1/2 to 2-lb. pumpkin; set aside stem. Scoop out seeds and fibrous strings. Ladle soup in bowl; replace stem. Or, if desired, place hollowed pumpkin with top in a shallow baking pan. Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until tender. Season inside of pumpkin with salt. Serve as above.

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A Few More From the Vault

Nothing much to say about these besides that fact that I think they’re pretty cool – kids with horses, brotherly love, saddle shoes, maybe even some teen angst. These are all family photos taken anywhere from the mid-thirties to the mid-forties in a small town outside Columbus, Ohio.

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Visions of Kodiak: 1943-1945

My grandfather was stationed in Kodiak, Alaska for the latter years of WWII, and judging from these photos I dug out of storage, it looks like it was a grand old time. “That’s where I learned to ski, fish, and drink whiskey,” he recalls. Where do I sign up?!

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…To Grandmother’s House We Go (Pt. II)

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…To Grandmother’s House We Go

This summer I have the honor of staying at my wonderfully Americana grandparents’ house (constructed 1856); a house brimming with history, character, and photogeneity. The house is also devoid of that annoying antique-store kitsch aesthetic, which I find pretty incredible and difficult to pull off. So naturally, I’m obsessed with documenting the experience. I took these photos with my new camera, a Vivitar EF35, which Lulu thieved from a pack rat cobbler’s store in Chicago.

So here is the first round — I’ll definitely be be taking hundreds more though over course for the next few months at the house and around Bainbridge Island/Seattle, the best of which will be posted.

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Guthrie_house

Okfuskee County, Oklahoma, birthplace of Woody Guthrie.

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