imitations of nature

When I heard Dale Chihuly was exhibiting his work at the Desert Botanical Garden, I was very excited. How exhilarating to combine 3 favorites: photography, gardens and art. The raw beauty of the desert and fraqility of Chihuly's glass is so captivating.

west fork oak creek

West Fork, just 9 miles north of Sedona, is a popular trail in the Coconino National Forest. You'll understand why when you venture alongside the meandering stream which outlines the trail along the canyon floor, all the while towering above you, stunning red and orange cliffs so prevalent in this part of the country. It's a rather easy hike, but be prepared to negotiate the crossing of the creek in several places along the pathway (26 times to be exact for our hike that day) by use of conveniently placed stones or fallen logs. Allow 2-3 hours to complete the 6 mile round-trip excursion, and for $8 you can park your vehicle in the parking area with restroom facilities.

eyes on you

I took the kids to the Wildlife World Zoo & Aquarium today. Not to worry, I won't bore you with animal photos, but I would like to share this image. This grand bird prefers peace, harmony and open space. I'll go for that. What I won't go for is a repeat visit to this zoo. They're charging $26.50 per person now that they added the aquarium, and it's not that great.

presto, it's pesto!

This easy creation will tantalize your friends and family's taste buds, and they'll think you slaved in the kitchen all day (It'll be our secret). The great thing about pesto is you can serve it warm or cold. Take note, most all ingredients are bought prepared. No grating cheese, no mincing cloves of garlic, no roasting a chicken. Here's my take on this: Yes, you could literally slave in the kitchen all day preparing the ingredients. You could also have your babies natural childbirth, but I say, "why"?

ingredients:
1 lb. Zita pasta (or your favorite pasta)
1 6oz. package grilled chicken strips (Tyson brand works)
1 7oz. pesto with basil (I like Buitoni brand found in the packaged cheese section)
4 strips bacon (sliced bits 1/4" thick)
2 t. minced garlic (I buy the already minced in a jar) 1/4 c. grated Parmesan cheese (I also buy this already prepared)
salt and pepper to taste.
Cook pasta in boiling water for 18min. While waiting for pasta to cook, saute bacon and garlic. When bacon is crisp, discard fat drippings and add chicken. Cook chicken with bacon until heated through. Set aside.
Drain pasta and place in large mixing bowl. Add 7oz. container of pesto, and mix well. Add bacon, chicken and 1/4 c. Parmesan cheese. Mix well. Salt and pepper to taste.
Serve with a green salad and garlic bread, or just eat it by itself.
**Even if you are cooking for two, prepare the entire 1lb. pasta. This is great the next day for lunch!

vintage ride

I love all things vintage. There's something about this bicycle which grounds me, conjuring up images of innocent times when we had less worries than global warming and when you could hop on your bike and ride 20 mi. without your parents having to worry where you were.

polaroid transfers

Polaroid Transfers have been around forever. I got my first glimpse of one way back in my high school days, and then fell in love with them all over again 10 years later when I stumbled onto a gallery exhibiting an artist's work. I'm immediately drawn to the nostalgic feel of the prints, or maybe it's the impressionistic look. As for the process, there's something exciting about the manipulation of a photo to achieve a different artistic aspect to photography. Each transfer results in a unique image. Interested in the process? Check out www.polaroid.com/global/index.jsp?co=ww Click "Creative" at the top. "Image transfer" from the Techniques box.