Clockwise, from left: Red Admiral showing off his stripes. Fritillary convention. Red Admiral lands on my toe! Red Admiral showing off his patriotic coloring for Independence Day.
Zebra Swallowtail! I've been chasing these all summer trying to find one that would hold still.
Bergamot or Bee Balm.
Gratuitous cuteness.
2 comments:
Love the post, but I have comments.
i.) Great Ratatouille reference.
ii.) I've always found cheeses easier to appreciate than spices. Don't get me wrong, I love me some spices, but they are pretty darn complicated. Go to an Indian restaurant some time, close your eyes and try to guess what spices are in the lamb biryani. I haven't got a clue. Cumin in Italian food? Very bold.
Cheeses are straight forward, though. You know what you're getting and you pretty much know where you stand. My personal taste runs towards sheep's milk cheese along the lines of a Manchego. (But for my money fresh mozzarella can't be beat if you're in Italy, preferrably Campagna, or if you're at a restaurant that imports the good stuff and does so quickly.) Sharp cheddars, Goudas etc. are fine. Blues, not the biggest fan, although I'll definitely eat them if you put them in front of me. A prefer them a little on the less intense side, like a Maytag or Humbolt Fog. Julian loves Roquefort. I don't understand the kid sometimes.
In any event, cheese is all about trying different varieties and seeing what you like.
iii.) Bisquick is not a miracle substance. I understand how Charlie may think so--I sure did when I was his age--but making pancakes from scratch is way cheaper. Just take flour, baking powder, sugar, and a pinch of salt and mix them together. If you need quantities, here:
http://www.culinate.com/content/2770/Basic+Pancakes
iv.) The foodie/yuppie in me--or let's face it, all of me--is frankly terried by the concept of your Cheater's Bake. Major strikes against it include use of a pre-bagged mix of "italian cheeses" (whatever that means), what I would only assume to be Flavorite parmesean, and store-bought tomato sauce (a pet peeve of mine going back to childhood, although I admit that we've come along way from the sickly sweet Prego of my youth).
That said, I can kinda see myself eating WAY too much of that. Tossing in the fresh roma tomatoes is a nice touch. Also, big points for using the plural, even though there isn't a single lasagna in the dish.
Keep up the foodie blogs! It's really hard for me to comment on the buggedy bugs, although I must say that the Estimable Pearson boys are pretty awesome. Don't know Joe but I see a lot of resemblance to their mother.
Love the post, but I have comments.
i.) Great Ratatouille reference.
ii.) I've always found cheeses easier to appreciate than spices. Don't get me wrong, I love me some spices, but they are pretty darn complicated. Go to an Indian restaurant some time, close your eyes and try to guess what spices are in the lamb biryani. I haven't got a clue. Cumin in Italian food? Very bold.
Cheeses are straight forward, though. You know what you're getting and you pretty much know where you stand. My personal taste runs towards sheep's milk cheese along the lines of a Manchego. (But for my money fresh mozzarella can't be beat if you're in Italy, preferrably Campagna, or if you're at a restaurant that imports the good stuff and does so quickly.) Sharp cheddars, Goudas etc. are fine. Blues, not the biggest fan, although I'll definitely eat them if you put them in front of me. A prefer them a little on the less intense side, like a Maytag or Humbolt Fog. Julian loves Roquefort. I don't understand the kid sometimes.
In any event, cheese is all about trying different varieties and seeing what you like.
iii.) Bisquick is not a miracle substance. I understand how Charlie may think so--I sure did when I was his age--but making pancakes from scratch is way cheaper. Just take flour, baking powder, sugar, and a pinch of salt and mix them together. If you need quantities, here:
http://www.culinate.com/content/2770/Basic+Pancakes
iv.) The foodie/yuppie in me--or let's face it, all of me--is frankly terried by the concept of your Cheater's Bake. Major strikes against it include use of a pre-bagged mix of "italian cheeses" (whatever that means), what I would only assume to be Flavorite parmesean, and store-bought tomato sauce (a pet peeve of mine going back to childhood, although I admit that we've come along way from the sickly sweet Prego of my youth).
That said, I can kinda see myself eating WAY too much of that. Tossing in the fresh roma tomatoes is a nice touch. Also, big points for using the plural, even though there isn't a single lasagna in the dish.
Keep up the foodie blogs! It's really hard for me to comment on the buggedy bugs, although I must say that the Estimable Pearson boys are pretty awesome. Don't know Joe but I see a lot of resemblance to their mother.
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