Wedding Weekend....

What a beautiful weekend this is going to be, the daughter of my cousin is getting married, and they have entrusted in me to be the photographer....oh no!!!!  As I have said before I am a professional photographer only in my heart, not in my talents, but I did take over a thousand pictures at a niece's wedding on Anna Maria Island last April, and I was so pleased with those photographs, that gives me encouragement.  This wedding however, is inside, a totally candle lighted church, in the evening, completely different than a day time beach wedding.  I want to make sure to capture every single precious moment for this young couple, and I pray to God that he helps me achieve that for them.

My daughter is in the wedding and she is going to attempt to attach her Flip to her bouquet of flowers, so as she is walking down the isle and during the ceremony be taping it up close and personal, without anyone knowing.  Can't get much closer than that to video a wedding...

I have my battery totally charged (and packing the charger of course),  4 different SanDisk, totalling 32 GB, 2 packages of 20 each AA batteries for my Speedlight, my diffuser oh and the camera! 

Wish me luck!

Agua Fresca and Agave Nectar, What a Perfect Blend...

Basic Recipe for Pina Agua Fresca

Simple, delicious and you can use the fruit of your choice.  Besides Pineapple, my favorite would be guava, mango, watermelon, and honeydew.

1 large ripe pineapple – remove the skin and cut the pineapple in small pieces

3 cups of cold water

*3/4 cup of sugar (or) 1/4 cup of Agave Nectar

Place all ingredients into a food processor or blender, mix thoroughly.  Use a large strainer and strain into a large glass pitcher or container of your choice, be sure to not allow any pulp, only the liquid goes into the pitcher.  Refrigerate until ready to use, and serve over ice and ENJOY!!!

*You may choose to add more of either to sweeten to your personal taste, but the idea is to taste the fresh fruit and for it to be refreshing, not overly sweet.

When using other fresh fruits, you will have to adjust to amount of water depending on the size or amount of fruit you use.  I always add the water slowly when using other types of fruits to ensure the proper water to fruit ratio.

 

5 Gallon Agua Fresca Barrel Beverage Dispenser



Yum!!



Agua Fresca Barrels Full of Pure Delicious Refreshing Tropical Flavor, Seen all through Mexico and The Desert Southwest, by Street Vendor’s or at Mexican Restaurants, etc. 

 

This would be so perfect for a pool party or dinner in the Lanai



Very typical of these wonderful drinks that I've seen in Mexico





Look at those beautiful colors



Perfect for a hot summer's day, or evening



Mango Agua Fresca - A variation of the more basic recipe with lime juice and garnishes.

Serves 2

This light, refreshing drink is a terrific thirst quencher on a hot summer day. The trick with making agua fresca (Spanish for "fresh water") is to infuse the water with fruit essence without turning it into a smoothie or slushy drink.

Ingredients

1 ripe mango, peeled, pitted and cut into chunks
1 1/2 cups cold water
1/2 teaspoon freshly squeezed lime juice
1/2 teaspoon agave nectar or sugar,  more or less to taste
Lime wedge and mint leaves for garnish

Method

In a blender, combine mango and water and blend until smooth. Pour through a strainer into ice-filled glasses. Stir in lime juice and agave. Garnish with lime and mint, and serve.






Juan Antonio, owner of the café Oaxacalifornia in downtown Los Angeles, uses his grandmother's recipe for horchata, which many people consider the most refreshing agua fresca. Horchata is made by soaking rice overnight in water, then puréeing the mixture in a blender, straining it and adding flavorings such as cinnamon, vanilla or almonds.  Antonio serves the drink over ice with a sprinkle of diced toasted pecans and fresh cantaloupe -- topped with a scoop of his house-made cactus pear sorbet. The sorbet slowly melts in the glass, painting the pale horchata in pink and orange hues, and adding a terrific flavor counterpoint. He also likes to add a scoop of lime sorbet to a glass of tamarindo or, when he's made a jar, a chilacayota agua fresca. (Chilacayota is a Mexican squash.) Using the sorbet, Antonio says, "is a typical way of serving [aguas frescas] in Oaxaca."

Reference:  LA Times

 

Horchata (Cinnamon Rice Milk)

Ingredients:

• 1 cup long grain rice, rinsed
• 2 quarts water
• 1 cinnamon stick, broken into pieces
• 1 teaspoon vanilla (optional)
• 1/2 cup white sugar

Directions

1.    In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.

2.    After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.

3.    Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.



Horchata Agua Fresca



 Agave Nectar

Agave nectar (also called agave syrup) is a sweetener commercially produced in Mexico from several species of agave, including the Blue Agave (Agave tequilana), Salmiana Agave (Agave salmiana), Green Agave, Grey Agave, Thorny Agave, and Rainbow Agave.  Agave nectar is sweeter than honey, though less viscous.  Agave nectar is produced in the Mexican States of Jalisco, Michoacán, Guanajuato and Tamaulipas. According to Mexican laws pertaining to certificate of origin, most is produced in Jalisco.

Agave nectar is 1.4 to 1.6 times sweeter than sugar.  Agave nectar is often substituted for sugar or honey in recipes. Agave is commonly used as a Vegan alternative to honey in cooking.  Because it dissolves quickly, it can be used as a sweetener for cold beverages such as iced tea.  Agave nectar's are sold in light, amber, dark, and raw varieties. Light agave nectar has a mild, almost neutral flavor, and is therefore sometimes used in delicate-tasting foods and drinks. Amber agave nectar has a medium-intensity caramel flavor, and is therefore used in foods and drinks with stronger flavors. Dark agave nectar has stronger caramel notes, and imparts a distinct flavor to dishes.    Agave is less cloying than sugar and more healthful (higher in fructose, lower in glucose than sugar), and it dissolves instantly.

I use Agave nectar instead of simple syrup when making my Mojitos or other cocktails that require a simple syrup, it is delicious!!

Agave Tequilana

 Source:  http://en.wikipedia.org/wiki/Agave_nectar

Restoration Hardware- Aviation-Inspired Furnishings...

It is no secret that I have a sincere passion for Mid-century Modern and specifically Desert Modernism, so when I think of that particular era of beautiful homes and decor,  I also think of those silver airplanes like in “Casablanca”, such as the Lockheed Model 12A Electra Junior. There is just something so romantic about that era, and the old movies when they were traveling inside similar type airlines, it was all so much more personal, and with a certain glam that went along with it, that we just don't see today. The men in suits and the women always dressed up in such beautiful dresses, gorgeous jewelry, and of course always in heels!

Now at Restoration Hardware they have a unique line of “Aviation-inspired designs, and I must agree with the articles on this, it is timeless. It may not be for some people but to me, it is just so unique and I would love to own a few pieces of it. It’s a reminder of those days gone by, though we may not have been born during the “Casablanca” era, this design was carried well through most of the mid-century period. This for many is a reminder of home, family, and even a safer world for which we live in now. So, if something as personal as home décor is important to you as it is to me, this might just be something you too would enjoy.  My favorite are the Wing Desk the Blackhawk Chests and the Rocket Chair - does remind one of a well worn bomber jacket....

Reference:  http://living.glam.com/2011/02/18/aviation-inspired-furnishings-from-restoration-hardware/

                                                      Fullham Leather Sofa, $3,995

Tailored with reverse seaming that exposes its raw edges, this supple leather sofa displays the casual, well-worn hand of a vintage flight jacket. Its oversize profile, foursquare lines and deeply padded arms and back offer seating with exceptional comfort and relaxed style.


 

                                                                 Wing Desk, $1,995

Inspired by streamlined WWII fighter planes, this desk is a shining swoom of metal, its shape mimicking the bent wing of a plane. Poised as if for take-off, it features a polished aluminum patchwork exterior accented with steel screws and built around a solid hardwood frame. Three canvas-lined shelves offer ample storage.

 

                                                        Atlantic Coupe Chair, $1,795

This chair pays homage to the 1938 Bugatti Atlantic Coupe, a futuristic dream machine that was all curves, chrome, and leather. Pairing arms of stainless steel with a warm, vintage leather seat, its sleek, built-for-speed design contrasts old and new to masterful effect. A deep seat and raked back offer considerable comfort, swathed in sumptuous leather.


 

                                                              Rocket Chair, $995

This chair’s aerodynamic curves, raked back and deep, low slung seat recall the cockpit of an early 20th-century vintage fighter plane. Clad in leather with the character of a well-worn bomber jacket, its clean-lined silhouette offers enveloping comfort.

 

                                            Blackhawk Chests, $1,495 – $1,995

Inspired by the gleaming nose cones and fuselages of mid-20th-century aircraft, these trunks are clad in a patchwork of polished aluminum panels accented with exposed steel screws. Rounded corners and inset drawer pulls give them sleek, aerodynamic lines.

Hass Avocados...

THE HASS AVOCADO - A CALIFORNIA NATIVE


In 2002, the tree to which every Hass Avocado in the world can trace its lineage finally succumbed to root rot at the ripe old age of 76. Her offspring account for 95 percent of the avocados grown in California, and the fruit of her labor resulted in one of the state's most important industries. Yet, despite speculation to the contrary, nobody knows what variety of seed produced the original Hass Mother Tree.


The tree began life as lucky-find; a simple seed planted by A.R. Rideout of Whittier. Rideout, an innovator and pioneer in avocados, was always searching for new varieties and tended to plant whatever seeds he could find, often along streets or in neighbors' yards.


In the late 1920s, Mr. Rudolph Hass, a postman, purchased the seedling tree from Rideout, and planted it in his new orchard. He planned to graft another variety on it, but when repeated grafts didn't take he planned to cut the tree down. Fortunately for avocado lovers everywhere, Hass's children talked him out of it. They preferred the taste of the tree's fruit to that of the Fuerte, the predominant variety and industry standard in those days.


Since the quality was high and the tree gave a good yield, Hass named the variety after himself and took out a patent in 1935. That same year, he signed an agreement with Harold Brokaw, a Whittier nurseryman, to grow and promote the Hass Avocados. They would split the gross income: 25 percent for Hass and 75 percent for Brokaw.


Brokaw began to propagate the rough, black Hass exclusively and promote it in favor of the standard varieties of the day. It made sense. The Hass was a far better bearer than the Fuerte and it matured at a different time of year. Because of the seasonal advantage, Brokaw was successful to the point of yearly sellouts of his nursery crops.


The patent expired in 1952, the same year Rudolph Hass died. But by then, the bumpy black avocado that bore his name was rapidly gaining in popularity on the smooth green Fuerte. Consumers preferred its richer, nuttier taste, while grocers favored it for its durability and longer shelf life. Today, the Hass accounts for about 80 percent of all avocados eaten worldwide and generates more than $1 billion a year in revenues in the United States alone.



The tree that launched an avocado revolution lived out her days in suburban La Habra Heights. Harold Brokaw's nephew Hank nursed her through more than a decade, trying to save her from root fungus. Hank lost the fight in 2002, and the tree's wood is currently in storage in a Ventura nursery awaiting the decision on a fitting commemoration of the original Hass Mother Tree.
Reference: http://www.avocado.org/the-hass-avocado-a-california-native/

Below are some pictures of my Hass Avocado tree on the south side of my property. We purchased our home 16 years ago and each and every year we would get hundreds of sweet beautiful avocados.  We would have so many, I would give them to the neighbors, friends and even family up north and still had more than I could use in a year's time.  Last year was the first year we didn't get a one.  Due to the freezing weather of last winter, we did not even get a single blossom.  Well, that has changed this year.  There are thousands of blossoms, and come late summer, my tree should be full again.  Of course our favorite is fresh guacamole, but I use them in so many different recipes, and it's so nice to just go out to the tree pick a few and in about a week they are perfect for use.  So many people in this area of Florida have what we call "Florida Avocados".  They are larger, the skin smoother and very moist inside, not even close to the true flavor of a Hass avocado. 


Here is a family recipe for our guacamole.  It's different than most I've seen, but it is seriously delicious.


In a Molcajete (Mortar and Pestle) mix the following:


2 Hass avocados
1 medium size Cubanelle Chili Pepper (char the chili under the broiler or on a hot skillet and remove the skin) small dice
1 tsp. Hellman's mayonnaise (yes, mayo)
1 Tbs. fresh finely chopped cilantro
1/4 tsp. fresh finely chopped garlic
1/2 Tbs. Lawry's Season Salt
1/2 tsp. Adobo
Fresh ground pepper to taste
1 tomato diced for topping



Mexican Molcajete this is identical to the one my Father bought me almost 30 years ago while visiting him in Los Angeles and still looks new. 

Take all the ingredients and mix thoroughly in the Molcajete, but not too smooth, you want texture.  If you do not have a Molcajete, use a food processor.  Top with the fresh chopped tomato.    Put a seed of one the avocados in the middle of the guacamole as not to turn brown until serving.


This is basically what my guacamole looks like when finished.  I do not put lime in mine, but do use it as a garnish.  Also, many people like onion in their guacamole, I do not.  I want to focus more on the flavor of the avocado, not the onion.



Aquamarine...Tropical Summer, no matter where you live...

When I think of the color “aquamarine” the first thing that comes to mind is Hawaii or the Bahamas.  The color of the water, there is no color that can describe it better in my mind.

The other day, my daughter and I walked through Z- Gallery and right off, there was aquamarine everywhere.  I took some pictures with my cell, so they are a little blurry, but it was totally inspirational.  My main living area (great-room) is desert colors, with as much mirrored and/or “Hollywood Regency Style” as I can without going over the top, I don't like clutter and am totally passionate about everything having its place, and along with that, is a touch of Hawaiian style.  No designer would say that is a “style”, but it’s mine and I love the two together.   But I love bright beautiful tropical colors, and in my relax room, three walls are painted in Ralph Lauren Regent Metallics in a chocolate brown with gold hints of metallic, and one pure white wall.   With all white no fuss contemporary furniture, clean lines as to ensure it’s not over cluttered.  So my accent colors are aquamarine and orchid green, or what some call honeydew.  I wanted this room for my computer room, photography room, and as I’ve said to have a place to go and relax…these colors are just that, so relaxing.   So a few new pieces in aquamarine wouldn’t hurt, right?  One of my future post, I wanted to do on this room, because I think it is so important for all of us to have a room we can go to and just escape after a long day at work, and have time to do our nails, watch TV, do a little blogging, or do nothing at all but just “RELAX”.  So, to me the color of the aquamarine, gives me that calm feeling as though I am just sitting on a beautiful beach and enjoying the water, sand and sun.

Most photographs were found through Bing or actual store website

 


Z Gallery - International Plaza, Tampa, Florida

 


Z Gallery - International Plaza, Tampa, Florida

  


Trina's signature Palm Springs Block print on a vinyl cosmetic case is perfect for home or travel
I just recently ordered the Aqua one....excited!



Trina Turk - Aqua Parker Cuff

 


Trina Turk Aqua Laurel Cuff

 

Trina Turk Shanghai Ring

  


Beautiful "Blue Hawaiian Martini"  with white orchids -  Recipe below

 

Bukhara Aquamarine Pillow - From Z Gallery





Casablanca Lantern in Aquamarine - Z Gallery






Everglades Round Tray in Aquamarine - Z Gallery

 



Faux Aquamarine Coral - Z Gallery

 



Franco - Pecchioli Contemporary Aquamarine Bathroom Tile

 


Everglade Square Tray - Z Gallery





Frosted Aquamarine Sea Life Etched Martini Glasses

  

Seahorse Cocktail Shaker - too cute!






Who doesn't love our Florida Manatee!

  




Murano glass Chandelier - in Aquamarine

 


Aquamarine Glass Dish - I collect these in all shapes and colors some with embedded glitter with display lighting behind




Palmer Stool in Aquamarine - so pretty in person, Z Gallery




Strongylodon Macrobotrys "The Jade Vine" Found in  Tropical Rain Forest





Who wouldn't want to be here???

 

Blue Hawaiian Martini:  An old favorite.  Conjure up a Waikiki happy hour anywhere!

 1 oz. Light Rum 1 oz Blue Curacao 2 oz Pineapple Juice 1 oz Cream of Coconut, now sit back under a palm tree, feel the warm tropical breezes, and enjoy!!!!