6-7 November 2009

Eister Falls


Haven Falls


Keystone Bay

17 October 2009

Porcupine Mountains




Lake of the Clouds


O-Kun-de-Kun Falls

Falls River Falls

Lower Falls River Falls












Upper Falls River Falls

Lower Silver River Falls

Lower Silver River Falls

Slate River Falls

Slate River Falls

Letherby Falls

Letherby Falls






Lower Letherby Falls

Hand Study

Hand Study
Charcoal and Conte' Crayon
18x24"

19 September 2009

Ten Foot Falls
47°23'49.02"N 88°16'57.66"W


Eagle River Bridge


Eagle River Falls
47°24'43.02"N 88°17'47.52"W


Atop Lookout Mountain (Mt. Baldy) viewing Lake Bailey


Atop Lookout Mountain


Descending Lookout Mountain


Alien world


Copper Adit Falls
47°26'12.68"N 88°11'47.19"W


Copper Falls Mill Slag

Slow Cooker Pepper Steak

Flavors of ginger and soy sauce blend during slow cooking to make a delicious beef dinner.

Prep Time: 15 min
Total Time: 7 hours 30 min
Makes: 6 servings

1 1/2 lb boneless beef round steak
2 medium onions, cut into 1/4-inch slices
1 clove garlic, finely chopped
1/4 teaspoon ground ginger
1 cup beef flavored broth
3 tablespoons soy sauce
2 tablespoons cornstarch
1/4 cup cold water
2 medium green bell peppers, cut into 3/4-inch strips
2 medium tomatoes, cut into eighths
6 cups hot cooked rice

Remove fat from beef. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 8 minutes, turning once, until brown.

In 3- to 4-quart slow cooker, layer beef, onions, garlic and ginger. In small bowl, mix broth and soy sauce; pour over beef.

Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.

In small bowl, mix cornstarch and water; gradually stir into beef mixture. Stir in bell peppers. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Stir in tomatoes. Cover; cook about 3 minutes longer or just until tomatoes are thoroughly heated. Serve over rice.

Betty Crocker Recipes

Crockpot!

I ♥ crockpots

05 September 2009

Canyon Falls, Michigan
Cliff jumping!

Roasted Chickpea Snack

Roasted Chickpea Snacks

1 15-ounce can chickpeas
1 tablespoon olive oil
1-2 Tablespoons Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt or half as much table salt

Preheat the oven to 400. Drain and rinse the chickpeas, then drain again and spread out onto towels to dry.

Heat the oil in a small pan over low heat. Add the garlic and onion powders, Worcestershire sauce and salt, and stir until fragrant. Turn off the heat, pour in the chickpeas, and stir gently with a rubber spatula until they’re coated with the oil mixture.

Spread the chickpeas in a foil-lined rimmed baking pan and bake for 45-55 minutes, stirring the pan every ten minutes or so. When they’re done, they will be brown and crunchy.

26 August 2009

Montreal Falls, Keweenaw, Michigan
47°23'33.14"N 87°50'29.04"W





Upper Montreal Falls

NYT Chocolate Chip Cookies

Chocolate Chip Cookies

Adapted from The New York Times, David Leite and Jacques Torres

Yield: 1 1/2 dozen 5-inch cookies.

* 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
* 1 2/3 cups (8 1/2 ounces) bread flour
* 1 1/4 teaspoons baking soda
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons coarse salt
* 2 1/2 sticks (1 1/4 cups) unsalted butter
* 1 1/4 cups (10 ounces) light brown sugar
* 1 cup plus 2 tablespoons (8 ounces) granulated sugar
* 2 large eggs
* 2 teaspoons natural vanilla extract
* 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
* Sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (about 1/3 cup) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Note: Fèves, oval-shaped chocolate pieces, are usually available at Fresh Market, Whole Foods and Williams-Sonoma.

http://www.ezrapoundcake.com/archives/3509

23 August 2009

Lake Annie