Wednesday, January 30, 2008
Tuesday, January 22, 2008
House on California Avenue, Chicago.
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This is my favorite Ugly House ever. I especially love how it is completely surrounded by empty lots- quite the anomaly for the neighborhood these days. Maybe I can find a way to buy whatever parcel of land is for sale- that way I can sit smack dab in the middle of my newly-purchased empty lot all summer. In a lawn chair. While playing horseshoes.
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This is my favorite Ugly House ever. I especially love how it is completely surrounded by empty lots- quite the anomaly for the neighborhood these days. Maybe I can find a way to buy whatever parcel of land is for sale- that way I can sit smack dab in the middle of my newly-purchased empty lot all summer. In a lawn chair. While playing horseshoes.
Monday, January 21, 2008
Here are a couple images taken off of Cermak Road in Chicago. It was an exquisitely frigid night; so cold that I could hardly last 15 minutes without whining about the looming hypothermia. Maybe from now on I'll look at these pictures around mid-August. That's right around the time when I'll begin to suffer from heat stroke, and these images will quickly remind me of the opposite spectrum of extreme weather situations.
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Thursday, January 17, 2008
These pictures are from the first day I was back in Illinois- in fact, they were taken within the first few hours of flying in from NYC. It was one of those cold, gray, foggy days that are somehow simultaneously blah and magical. I still cannot believe how Midwestern clichéd these images are, but hey, it was what I was drawn to within hours of coming home for the first time in 4 months.....
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Wednesday, January 16, 2008
Until my loan check for the new semester comes in the mail, I'm poor. Terribly poor, I should say. I am to that fun point of poor when one must make purchases with quarters dug out from the laundry change jar. Last night I was thrilled to find this 25 dollar American Express gift card I had received about 6 months ago and had never put to use- you can totally live off one of those in NYC for like 8 days, right?
Today as I walked home from school, I opted not to buy groceries for dinner, instead deciding to eat whatever scraps I thought would be in the kitchen- which I expected to consist of a bag of edamame covered with freezer burn and 2/3 of a Ritter Sport bar. Now before you start freaking out about my poor eating habits, let me stress that I had a totally balanced lunch of salami sandwich and a carrot and a stick of string cheese. Mouthwatering, right? Anyway, you can imagine my surprise to find some very tasty items in the fridge. I had bacon (leftover from my brother's visit), mushrooms (for a quiche I never made), shallots (also for the quiche), a container of grated romano cheese (maybe for pasta?) and a 1/4 loaf of multi-grain bread.
These items were pretty damn gourmet- at least for a person living off of a 25 dollar gift card for the next week. Not that these items necessarily go together as a complete meal. At this point I was happy to not have to eat chocolate and edamame for dinner. But what to do with these ingredients? Normally I would make a bacon-mushroom quiche with this stuff, but I was lacking eggs. Instead I decided to get a little, shall we say, daring. It was time to make a more creative meal- because, as I like to say, with poverty comes creativity. Ok, I've really never said that before in my life. But maybe I'm deciding to start now.
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Melt 1-2 tablespoons of butter in a saucepan over medium-low heat. Add 1 diced shallot, cook for a moment. Add 1 carton of sliced button mushrooms and 1 teaspoon salt, cover, and cook for about 6 minutes. Uncover, add 1/2 teaspoon dried thyme and pepper to taste (I say lots) and allow to simmer until liquid evaporates. In the meantime, cook bacon to your preference in a separate pan and toast the bread. When the mushrooms liquid is almost completely gone, add about a tablespoon of balsamic vinegar to the pan; stir before taking it off the heat. Place bacon on one slice of toasted bread, add a good amount of mushroom mixture to the other slice. While mushrooms are hot, sprinkle a tablespoon or two of grated romano cheese on top to melt. Carefully fold bread slices together, cut in half, eat. Not too bad, eh?
Today as I walked home from school, I opted not to buy groceries for dinner, instead deciding to eat whatever scraps I thought would be in the kitchen- which I expected to consist of a bag of edamame covered with freezer burn and 2/3 of a Ritter Sport bar. Now before you start freaking out about my poor eating habits, let me stress that I had a totally balanced lunch of salami sandwich and a carrot and a stick of string cheese. Mouthwatering, right? Anyway, you can imagine my surprise to find some very tasty items in the fridge. I had bacon (leftover from my brother's visit), mushrooms (for a quiche I never made), shallots (also for the quiche), a container of grated romano cheese (maybe for pasta?) and a 1/4 loaf of multi-grain bread.
These items were pretty damn gourmet- at least for a person living off of a 25 dollar gift card for the next week. Not that these items necessarily go together as a complete meal. At this point I was happy to not have to eat chocolate and edamame for dinner. But what to do with these ingredients? Normally I would make a bacon-mushroom quiche with this stuff, but I was lacking eggs. Instead I decided to get a little, shall we say, daring. It was time to make a more creative meal- because, as I like to say, with poverty comes creativity. Ok, I've really never said that before in my life. But maybe I'm deciding to start now.
Jessie's Bacon-Mushroom Sandwich.
(kinda like a burger, but without the patty)
(kinda like a burger, but without the patty)
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Melt 1-2 tablespoons of butter in a saucepan over medium-low heat. Add 1 diced shallot, cook for a moment. Add 1 carton of sliced button mushrooms and 1 teaspoon salt, cover, and cook for about 6 minutes. Uncover, add 1/2 teaspoon dried thyme and pepper to taste (I say lots) and allow to simmer until liquid evaporates. In the meantime, cook bacon to your preference in a separate pan and toast the bread. When the mushrooms liquid is almost completely gone, add about a tablespoon of balsamic vinegar to the pan; stir before taking it off the heat. Place bacon on one slice of toasted bread, add a good amount of mushroom mixture to the other slice. While mushrooms are hot, sprinkle a tablespoon or two of grated romano cheese on top to melt. Carefully fold bread slices together, cut in half, eat. Not too bad, eh?
Labels: recipes
Tuesday, January 15, 2008
I'm back in nyc...
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...and I am especially happy to return to my special little "castle" across the street (pictured above from my roof).
Ok, so I should specify that this building I like to call a castle is technically one of the old New York armories still existing in my area. This massive fortress-like building across from my house was once known as the 13th Regiment Armory and is currently being used as a homeless shelter. Last month I ended up photographing this particular armory, along with a couple others in my area, for a small school project. During my winter break I came to the conclusion that I need to continue photographing and researching these buildings in the upcoming months. Until then, I will post some vacation pictures from Memphis and Chicago this week.
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...and I am especially happy to return to my special little "castle" across the street (pictured above from my roof).
Ok, so I should specify that this building I like to call a castle is technically one of the old New York armories still existing in my area. This massive fortress-like building across from my house was once known as the 13th Regiment Armory and is currently being used as a homeless shelter. Last month I ended up photographing this particular armory, along with a couple others in my area, for a small school project. During my winter break I came to the conclusion that I need to continue photographing and researching these buildings in the upcoming months. Until then, I will post some vacation pictures from Memphis and Chicago this week.