Tuesday, September 27, 2011
Tuesday, September 20, 2011
Sunday, September 18, 2011
Saturday, September 17, 2011
Tuesday, September 13, 2011
- $250 for the first hour
- $125 for each additional hour
- $600 Half day rate (four hours)
- $800 Full day rate (six hours, yes I know that isn't a full day for most people, but it is for me)
- $30 media charge (I put the photos on memory cards for you and give you two cards, one is a back-up.
- Travel charges- No charge for work in the Hudson Valley of New York, Wilmington, NC or within 30 miles of Downingtown, PA. Travel outside of these areas will be based on milage and accommodations if necessary. Hook me up with another job in the area and split the expenses.
Monday, September 12, 2011
Sunday, September 4, 2011
Escargots with wine
I don't do my snails in shells as it doesn't make sense. Think about it, you take a snail and remove it from it's shell. Next you clean it and prepare it in a shell not its own. When done you remove it from the shell to eat. Too much work. Better to simply eat them with a spoon from a dish.
One can of snails
Half stick of butter
Three garlic cloves (diced)
¼ cup fresh parsley (chopped)
One small shallot (diced)
One cup red wine (Merlot, Cabernet Sauvignon or Pinot Noir. Save the rest of the bottle for dinner)
Two tablespoons breadcrumbs (Panko would do nicely)
Open the can of snails, drain and rinse well with cold water and pat dry. Place the snails and the wine in a small bowl and add the minced garlic, shallots and chopped parsley. Cover and marinate for two hours in refrigerator.
Place the snails in a small oven safe dish and pour in the marinade. Cut the butter into pats and spread on top. Sprinkle the breadcrumbs on top and bake at 450 degrees for twelve to fifteen minutes. They are done when the butter is boiling.
Eat with fresh bread and make sure to soak up that delightful wine and butter sauce. Have a glass of the wine you used in the preparation while eating.
Feel free to vary this recipe as you like. I'm going to add a touch of citrus the next time with some orange zest.