Erika Dufour Photography: March 2011

Wednesday, March 30, 2011

FAREWELL

Today I learned the a young neighbor of mine at work died in a car accident. this stopped my innards to a halt and created a wash of a void inside. It is so finite , there was no big grand music crescendo, there was no big hoopla, she disappeared into the night and that was it, she was gone. Of course she left her impact on others, her loved ones, her friends, her foes, her work companions, all of the people she shared her vibration with on this planet, and now she left the remaining impact of her death.

For me, the impact is of course great sadness, a chill of reality of how really fragile we are, the realization of how easy the warmth of life turns off, the gratefulness I feel for still being warm, and also the joy I feel for having such a crazy awesome life.

so abby, you had great courage for being a human, for being here, for being, i bid you farewell, you did a great job!

Tuesday, March 29, 2011

Carmeleeyezed

Carmelised onion and carmelised tomato soup with curried croutons.
1 large onion
8 vine tomatoes
1 red pepper
1/4 c vermouth
1/2 c heavy cream
1.5 c chicken broth
Olive oil
Grapeseed oil
Stale bread
Curry
Sea salt
Pepper

Cut up the onion and sautee in a pot on low heat with grapeseed oil.
Slice the tomatoes into 1/4" slices. Heat up the olive oil in a large nonstick pan. Lay the tomatoes so each slice lays flat. Do not stir. Sautee until one side browns then flip. You may need to do two round of this since theres alot of tomatoes.
Dont forget the onions! Give em a stir. Theyll take 30 mins to carmelise. Meanwhile, burn/roast the peppr on an open flame aka put the red pepper directly over the burner flame and let it burn baby! Turn it till its black all over then put it in a plastic bag and seal.
Once the onions are carmelised, deglaze the onion pan with the vermouth aka put the vermouth in the onion pan and scrape the brown bits from the pan with a wooden spoon. Dump the tomatoes in with he onions. Do round 2 of tomatoes if necessary. Deglaze tomatoe pan with half of the chicken broth. Dump that with the onions n tomatoes. Oh yeah! The red pepper! Take that dude out of the bag and scrape off the burnt black, cut him open amd scrape out the seeds. Chop into rough bits. Dump tomato/onion/red pepper/and remaining chicken broth in a blender. Pulse 2-4 times to keep some texture and not to puree completely. Put everything back in the pot, add the cream salt n pepper to taste.