Mmmm... chicken...
404.309.1892
Surf and Turf
A bacon-wrapped filet mignon, with shrimp and asparagus, all cooked on hardwood charcoal.
Let me know if you want to come over for dinner some time. We eat pretty well!
Cobb Salad
In the Smith home, one of our Spring and Summer favorites is a classic Cobb Salad: Romaine lettuce tossed with a garlic and Dijon vinaigrette, surrounded on a platter with grilled chicken, hard boiled eggs, cucumber, cherry tomatoes, avocado, blue cheese and crispy bacon. It’s a terrific choice for entertaining a large group of people without spending a ton of time in the kitchen.
Kristin made this one a few weeks ago, and we’re cranking up the Cobb tonight to celebrate Walker’s birthday with the extended family! Home made vanilla ice cream for dessert, too. 
Rocket Ride
Another black and white print from the darkroom, this time an image from my travels in Summer of 2005. (I peeped it back in February.)
One steamy hot August afternoon found me on the road near Dillon, South Carolina, and I happened across an old wreck of a motel with this marvelous, rusty playground in the back. Two rolls of 120 film were expended and a red filter used.
When the owner of the motel finally came out and ran me off, I was incredulous that a) the place was still open for business, and b) that a person with any sense of self-preservation would agree to not only spend a night in one of the rooms but pay money to do so! You might just as well sleep on Norman Bates’ couch.
Looking at the image with so many years having passed, I now see it as a reflection on that very subject: the passage of time. Like Quentin in Faulkner’s The Sound and the Fury, sometimes you want to break your watch in hopes that time will slow down. But it can’t, and it won’t, and sooner or later we all end up with some rust to show for it.
Frog and Chicken
I peeped this photograph a few weeks back while it was still in the tray in my darkroom. Here’s a scan from the final toned print. It’s really one of my favorite images of recent vintage. Lots of work went into this one!
Wilted Spinach Salad with Bacon Dressing
A simple salad made by crisping some bacon, saving a little of the fat, and adding some garlic, shallots and cider vinegar. Ideally, you pour the hot mix over the greens to wilt them. In practice, you usually need to give it a quick zap in the nukerowave.
I added a little sautéed chicken to make it the salad that eats like a meal.
Lucia!
Oh my! Lucia is only four months old, a bit over two pounds; I could fit her in my shirt pocket, she’s that teeny!
She can work the charm, too. A few licks on my chin, a nibble on my ear, and I’m all “can I keep her?”
Kristin was also smitten. We are already conspiring to add a little Chihuahua baby doll to our Italian Greyhound posse. Don’t tell the IGs…
