February 7, 2013

It’s amazing how much we get right with all of the confusion out there…

© Robert Stewart 2012

© Robert Stewart 2012

Photography records the gamut of feelings written on the human face, the beauty of the earth and skies that man has inherited, and the wealth and confusion man has created. It is a major force in explaining man to man. – Edward Steichen

February 14, 2010

Happy Valentines Day!

Hope it is filled with a love of life!

February 9, 2010

Valentines Gift for the Gourmet Baker


Tartine cookbook

Valhorna cocoa powder

Straus butter – yum!

glass prep bowls

February 5, 2010

window shopping peep!


January 28, 2010

GOOD morning!


January 21, 2010

Apples for School

Our daughter has started going to a local charter school and like many schools in CA it is subject to all kinds of budget cuts.

To continue with an enriching program the school has undertaken a big fund raising effort.

We offered to create a logo that one of the parents will cut into a 12′ plywood tree. The idea is that as the school reaches certain financial goals apples are added.


Here is the resulting logo with 120 apples.

December 9, 2009

glögg and saffron buns


It is the season for all things traditional.

Growing up we always had lussekatter and glögg for the holidays.

There is nothing like coming in from a frosty cold day having fun in the snow and sitting down to a fika (swedish coffee break/snack) of glögg and saffron buns. Delightful! It warms me all the way to my soul!

Warning – this recipe is strong – only for adults and people who are not driving anywhere anytime soon. 1 portion = 1/4c.

Glögg recipe:

3 bottles of red wine

3/4 c. vodka (soak 3 T of mulling spices in this four days before you make the glögg)

1/2 c. to 3/4 c. sugar melted in a saucepan with 1/4 c. water

chopped raw almonds and raisins

1 cinnamon stick

1/4 c. sherry or port (optional)

Pour the wine (listen to the gluck-gluck-gluck of the wine being poured from the bottle – pretty sure this is how glögg got its name) and the melted sugar into a big pot over low heat. Strain the spices from the vodka, add the vodka to the pot. Finally add the optional sherry/port and the cinnamon stick.

Serve when the steam dances lightly of the surface of the glögg. Spoon about a teaspoon of the chopped almond/raisin mixture into the hot glögg.

For a saffron bun recipe that seems authentic (I reviewed the amounts and ingredients) http://tinyurl.com/yghwk93

notes for the buns: let them cool under a tea towel after you take them from the oven AND don’t be afraid of the metric measurements – just look on the other side of your pyrex measuring cup for mL and you can buy a very inexpensive and useful household scale for baking – it is much more accurate than using a measuring cup anyhow!

November 22, 2009

The royal Junk-co

EL BirdBlock

This little tweeter was meant as an inside joke/gift for my mom after her hip surgery.

I suspect my mom is working on becoming a bionic woman in order to keep up with her grandchildren. Not a bad idea…

For those of you in the know this bird is a Junco. The “junk” bit comes from a family friend who used to say “I brought you some junk” when she was bringing a gift.

November 17, 2009

Studio : Where I want to be.


The last piece of cake in happy valley.


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