Pre heat oven to 325 degrees. Mix all wet ingredients together well, then separately mix all dry ingredients well. Add wet to dry and mix until throughly incorporated. Pour into large 13" X 9" pan. Bake in oven for 1 hour and 20 minutes until golden on top.
About a year ago I posted an image from this shoot. I finally scanned all the negatives and looked through them. I really love the quality of film and all it's imperfections. It's ridiculously dusty, but it'll probably take me another year to edit them so I thought I'd share for now. Inspired to start shooting some film again . . . this is a mix of a few 35mm films (agfa, kodak, cvs) using a 50mm lens.
Just bought a brand new cleaver. Thought I'd put it to use with my favorite dish that my grandmother makes. Boiled chicken is a healthy way to cook it. She does it a little differently, but I love it just as much. Very comforting when I miss home.
1 Whole Chicken
2" Piece of Fresh Ginger Root
A few Garlic Cloves
Place whole chicken in large pot of cold water, along with ginger root & garlic cloves.
Bring water to boil for 10 - 12 minutes.
Shut heat, cover pot, and let rest for 1 hour.
Remove chicken from water and let rest 10 - 15 minutes.
Use cleaver to chop up the chicken Chinese style with the bone in.
Salt & Pepper to taste. Heat Peanut Oil and pour over chicken. Chop green onions and sprinkle over chicken. Mix soy sauce & oyster sauce to taste for dipping.
** this is where my grandmother would chill the chicken, and sever cold.
I think this film is pretty old, it's been in the camera for some time and in a box long before that. I still quite like it though. We didn't get a tree this year but the top photo is of a tree farm near us.
Pour sweet and condensed milk into smaller vessel to fit in larger pan. (Make sure water is half way up sides of second vessel.
Mix sea salt with sweetened condensed milk.
Cover tightly with Foil. Bake at 425 Degrees Fahrenheit for 2 hours. Or longer until desired caramel color is reached.
You may have to stir a few time during baking as it can get lumpy.
** This was my first attempt and it was a bit difficult. The caramel became very lumpy when it was done, so I used an immersion blender, and it became smooth and glossy. I believe the boil in can will probably yield a smoother consistency, but I haven't tried it yet.
It was a very light caramel but Super Delicious!! Can't wait to pour over Ice Cream or Chocolate Cake!
Remember this fabric that I printed? I thought it was cute and would make a nice furoshiki wrap! So it's up in the shop if you want it. (p.s. found these instruction online on different Japanese Wrapping techniques!)
Macon, (who just came out with her own line of letterpress cards) suggested I check out Boxcar Press Open Studio in Syracuse last weekend. Boy was it an amazing place. Huge, perfectly clean and impeccably organized. It was inspiring. Glad we got to see it in person. I'd love to get a tabletop press, it looks like such fun.
Hope everyone is keeping warm these days. So . . . because we haven't done one of these in a very long time, & with Christmas right around the corner we wanted to do a giveaway in honor of the season. The giveaway is being hosted by Rachel of the lovely Elephantine blog! She is very sweet and also makes the most beautiful Jewelry. To enter our Holiday Giveaway just hop on over to Rachel's site for a chance to win. And thanks so much for every one's support and kindness over this past year, we really appreciate it!