I shot a bunch of Velvia 100 over the Holidays in Israel:
To share more easily, and keep as a separate photo project, I created another Tumblr for ‘em. Here.
Sifting through scans of slides that I’ve shot over the last five or six years has made me realize how lucky I’ve been to travel so extensively. I’ve never really taken the time to share any of these shots with more than a few people close to me, but, with the simplicity of getting photographs online for all to see, coupled with the almost complete disappearance of film, I thought it was time. I hope you enjoy them.
On the evening of December 19th, Szef Bartek and I organized the Dep’s last event of 2012, a celebration of eggnog and holiday indulgence. Here’s a snippet of what I posted on www.depanneurlepickup.com :
On Wednesday night, our congregation of eggnog worshipers and disciples of Yule time indulgence gathered for holiday communion. And, it is safe to say, that Szef Bartek delivered on a characteristically weighty promise: that is, by laying on the thickest, creamiest and most indulgent eggnog to be seen this side of the 49th parallel.
Olivia, my friend and the Dep baker, was also on hand to make some rocking eggnog iced cupcakes, traditional mince pies and festive shortbread:
Ryan, Alex and Matt:
This is my Ebbets Field Montreal Royals hat. Having survived two years of kitchen work, I’m impressed with the patina of wear it’s taken on. It shrunk a bit in the first wash, but continues to serve me well. Quality products look better with age.
You can check out Ebbets’ impressive range of reproduction ball caps here:
Yup, winter is here. And even though I say this every year, it feels pretty bloody cold already to this ex-pat Brit. All of which gives me an excuse to break into my repertoire of comfort (see junk) food, grabbing whatever’s in the fridge to make a hot meal at lunchtime.
This is an old favourite, adapted from the Petits Pois avec Lardons my French mum made when I was growing up. It’s pretty easy to make:
1. Fry up your lardons (here, I used cuttings from the maple cured bacon I made last month, but you can used any kind of cured pork) til they’re browned, and the oil is oozing out.
2. Pull them out, leaving them to rest on some paper towel. Throw in your spuds (peeled, roughly sliced, then rinsed thoroughly in cold water). Fry ‘em up til nicely crisp.
3. Throw lardons back in the pan, then grab your can of French style petit pois from the back of the cupboard.
4. Drain the petits pois, throw them into the mix, bring up the heat, and flip all the ingredients over in the pan a couple of times.
4. Salt to taste and a crack of black pepper, serve. The residual water from the petit pois gives the whole dish a buttery texture.
Cup of milky Fortnum’s breakfast tea optional!