Let's all shoot one camera part 4

[gr82bart]

Le camera d'arrivee, le film shotee, le camera departee.

Your mojo is strong ...

Regards, Art.

 

[k_jupiter]

BTW - Round five is open for signups.

Just so you all know.

tim in san jose

 

[gr82bart]

Uh Michael? Any word?

Regards, Art.

 

[k_jupiter]

Last Day for Round 5

BTW - Round five is open for signups.

Just so you all know.

tim in san jose

Today is the cutoff day for round 5. We have enough photographers to fly as it is, but there are 6 spots open. Round 5 will be a bit different in that it's B&W, you eventually get your negative back, the camera is an autofocus Cannon Sure Shot zoom.

You will be asked to post pagan chicken recipes when you send the camera on to the next person.


tim the organizer in san jose

 

[Síle]

You will be asked to post pagan chicken recipes when you send the camera on to the next person.


tim the organizer in san jose

Oh uh... see what you started Art?

Síle

 

[Black Dog]

...hehehehehe....where did I put my Sabs albums?...

 

[bdial]

CHICKEN BARLEY STEW WITH HERBS

2-3 LB chicken breasts on the bone
2 Tablespoons Butter
1 LB leeks (3-4 large ones, 4-5 little ones) thickly cut. May substitute onions
4 cloves garlic, chopped fine
6 oz barley
3 Tablespoons red wine vinegar
3 3/4 cups water
2 bay leaves
1 Tablespoon dried sage

Comment: This is originally an Anglo-Saxon recipe. The original calls for rabbit, but chicken is just as good.
In a large Dutch Oven, melt the butter, then fry the leeks and garlic in the butter. Add the chicken and brown. Add remaining ingredients, reserving the sage. Bring to a boil, then reduce and simmer for 1 to 1-1/2 hours. Remove chicken from pot and let cool. Remove meat from bones and add back to the pot. Add sage. Stir well and serve. Leftovers freeze well. Serves 8

From "Recipes for the Sabbots & Esbats" http://www.unc.edu/~reddeer/recipe/rec_beltain.html#chixbar

 

[gr82bart]

LOL You guys slay me!

Anyway, I've had multiple and concurrent professional and personal *stuff* going on in my life and so I haven't been keeping track on this. Anyway, I did receive an e-mail from Michael:

Hi Art,

My apologies. I shot my photo and packed up the camera early in the week. Then we all caught a bug here and never got out of the house to run errands. I will put the camera in the mail on Monday morning.

I am sending it to Guillermo Meraz and I do not have his email address. Can you let him know it's coming.

Thanks!

Michael

So, Guillermo (guissimo), you are next!

Regards, Art (Pagan chicken recipe to follow soon ... here chickey, chickey, chickey ....)

 

[k_jupiter]

I'm very interested!!

If you are smart, you don't put your name and address anywhere on the web. Edit this out please.

Round five has slipped it's moorings.

tim

 

[guissimo]

Art,
Thanks for the update! I'll check the mail when I get home.

 

[eskyone]

Thanks Tim. - Deleted.

 

[guissimo]

I got the camera! Fedex dropped it off this morning. I'm going to Yosemite this weekend, so I'll mail it to Australia next Monday.

 

[k_jupiter]

Assuming q_mo doesn't drop it off Bridal Veil Falls, it looks like we successfully made it through the USofA.

Lucky Bahstahd. It's been too long since I have been to Yosemite.

tim (thinking fondly of his 40th B-Day on a trail in the Upper Valley with his daughter on his back. She is now 5'6" tall, weighs in at 110 lbs.) in san jose

 

[guissimo]

Well, somehow the camera ended up riding the Merced river for a mile or so. Fortunately, it was rescued by a bear
C'mon Tim, you are not that far from Yosemite. Join the Bay Area caravan that floods Yosemite on weekends.
Kidding aside, I'll drop the camera at the post office no later than Thursday. I tried Monday but the post office was busier than usual, so I left.

 

[copake_ham]

.....
Kidding aside, I'll drop the camera at the post office no later than Thursday. I tried Monday but the post office was busier than usual, so I left.

Now you know why the rest of us consider Californians to be "laid back"!

 

[guissimo]

The "laid back" California finally drove to the post office and he's happy to report that the camera is on its way in Australia. Thanasis will get it in a about a week.

 

[Thanasis]

Hi all,
I have infrequent access to the internet here in Tasmania. Today was the first day in a week that I could check in. Glad to hear that the camera is on its way. I'm here in Tasmania and I will be back in Sydney in a couple of weeks. It's a pity that I didn't have it it here in Tassie as the scenery around Zeehan township is spectacular.
Regards,
Thanasis.

 

[copake_ham]

Hi all,
I have infrequent access to the internet here in Tasmania. Today was the first day in a week that I could check in. Glad to hear that the camera is on its way. I'm here in Tasmania and I will be back in Sydney in a couple of weeks. It's a pity that I didn't have it it here in Tassie as the scenery around Zeehan township is spectacular.
Regards,
Thanasis.

Thanasis,

Just remember one thing. This camera was made in and began it's journey from the Northern Latitudes. Now that it's heading down to the Antipodes you have to turn it upside down when you shoot it. Otherwise you picture will be both "down under" and "backward" !

All kidding aside, having been to Tassie - you're right - you'd have some great opportunities there - but Sydney's quite photogenic too.

 

[Black Dog]

Hehehehehe......

 

[Thanasis]

Hi again,
Just letting you all know that I am back home and the camera is here too. I'll be taking the photograph and then sending the camera on it's merry way to Ireland.

regards.
Thanasis

 

[DarkroomExperimente]

hey this is great!

sounds like a project I was trying to start...

this fall I sent a camera off to a photo workshop for people to pass around...and we were discussing this type of project

I'm 100% up for it

LOL...ooops...appears I'm a bit too late...maybe next time

 

[Marc Akemann]

Hi again,
Just letting you all know that I am back home and the camera is here too. I'll be taking the photograph and then sending the camera on it's merry way to Ireland.

regards.
Thanasis

That's great news! We're on the home stretch now. A few stops in Europe and then Art's place! Very cool.

 

[gr82bart]

Hi Folks,

Awesome! Seems the camera is zooming along, irritating pagan chicken recipes notwithstanding. Status:

19. AUSTRALIA - Arthur (Thanasis)
20. Ireland - Sheila (Sile) <--- The camera will arrive here next
21. Belgium - Marc (Marc Leest)
22. Germany - Ruediger (rst)
23. Norway - Ole (Ole)
24. NORWAY - Birger (BirgerA)
25. USA CT - Art (gr82bart)

Here's my recipe for Murg Makhani ...

Ingredients:
Chicken – 1 kg, skinned, boned, and cubed

For Marinade:
Yogurt – 5 tablespoons
Tandoori masala – 1 tablespoon
Garam masala powder – 1 tablespoon
Lime juice – 2 tablespoons
Salt – 1 teaspoon, or to taste
Cummin powder – 1 teaspoon
Orange zest – ½ teaspoon

For Sauce:
Oil – 1 tablespoon
Butter – 2 tablespoons
Onions – 2, sliced
Ginger – 1 inch piece, crushed into a fine paste
Garlic – 6 cloves, crushed into a fine paste
Chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
White pepper – 1 teaspoon
Tomatoes – 2, pureed
Cream – 2 tablespoons

Nut Paste:
Cashews – 10
Almonds – 5
Water

For Garnish:
Coriander leaves – 2 tablespoons, fresh, chopped
Cream

Method:
1. Marinate the chicken with the marinade ingredients, cover, and refrigerate for 2 hours.
2. Make a nut paste by crushing nuts and blend with water until a smooth paste.
3. Heat oil and butter in a medium wok and fry onions for 3 minutes or until golden.
4. Add the ginger and garlic paste along with a little water and fry till oil separates.
5. Add the marinated chicken mixture and stir-fry for 8-10 minutes.
6. Add chilli, coriander, turmeric, white pepper, tomato puree, nut paste, and mix well and cook for 5 minutes.
7. Add 2 cups of water, mix well, and bring it to boil. Cover and cook in a low flame until chicken is done. It takes approximately 10 minutes.
8. Add cream and stir in well. The sauce will start to thicken.
9. Serve hot with rice, roti, paratha, or naan.
10. Garnish with coriander leaves and a dollop of fresh cream.

Regards, Art.

 

[Sanjay Sen]

Art, that recipe sounds awesome! I will give it a try over the holidays. Thanks!


Best wishes,
Sanjay

 

[Síle]

I'm getting excited and hungry all at once..

Timing is perfect too as the weather here is glorious at the moment, now if it would just last a little longer..


Síle