and for a few more of my pictures check out my flickr.
this was from before the wedding even started
23 June 2008
tim & melissa
my sister got married this weekend. it was a good time except it was hot as stink (see picture below). she looked amazing. cody peterson let me take some pictures with him, so that was fun too. check out his website/blog at www.petersonpd.com.
and for a few more of my pictures check out my flickr.
this was from before the wedding even started
and for a few more of my pictures check out my flickr.
this was from before the wedding even started
14 June 2008
pink camera cowboy
you dont see this everday, so i snapped a quick picture. a few girls from the youth group i have been helping out with invited me and two of the other leaders to their grad. so we went. this guy was taking pictures with a cute little hot pink camera.
09 June 2008
like a swift kick to the groin
for the latest kick in the nuts to canadian hockey, go read NICs blog
04 June 2008
supper
Hi Mom, can we have this for supper next time i come home?
GRILLED TUSCAN-STYLE RABBIT WITH OLIVE, THYME AND TOMATO
What you need
For the brine:
1 cup water
1 cup white wine
1 teaspoon salt
1 teaspoon sugar
1 tablespoon white-wine vinegar
Some grated lemon rind
2 sprigs of thyme
2 cloves of garlic
For the rabbit:
1 rabbit, 3 to 4 pounds
4 garlic cloves, peeled
1 bunch of thyme
1 cup of Gaeta olives, pitted
1 red heirloom tomato, no seeds and finely chopped
1 lemon, grated rind and juice
extra-virgin olive oil
salt
pepper
1 pinch of parsley, whole leaves
What you do
The night before: Make the brine by boiling water and white wine with salt and sugar, then adding one tablespoon of white-wine vinegar, some grated lemon rind, two sprigs of thyme and two garlic cloves. Let it cool before using.
Flatten the rabbit by cutting the rib bones from the inside and pressing lightly. Place rabbit in a plastic food-storage bag and add the brine; seal the bag and place in the refrigerator to rest overnight.
On the day: Prepare your fire - gas or charcoal, it's up to you. The better flavour is on wood coal, the convenience is on gas.
Remove the rabbit from the bag and dry lightly. Place it on the grill bone-side down, first trying to position it in the middle surrounded by slow-burning heat. Do not scorch.
Cook for 20 to 30 minutes, then turn it on the other side and cook for a further 20 minutes. Remove the rabbit from the grill, wrap it quickly in foil and set aside in a warm spot.
To prepare the dressing, chop the tomato and put in a bowl, add lemon rind and juice, thyme leaves, Gaeta olives, parsley leaves.
Break the rabbit into small pieces and toss them in the salsa; serve at once drizzled with olive oil.
Serves 4
GRILLED TUSCAN-STYLE RABBIT WITH OLIVE, THYME AND TOMATO
What you need
For the brine:
1 cup water
1 cup white wine
1 teaspoon salt
1 teaspoon sugar
1 tablespoon white-wine vinegar
Some grated lemon rind
2 sprigs of thyme
2 cloves of garlic
For the rabbit:
1 rabbit, 3 to 4 pounds
4 garlic cloves, peeled
1 bunch of thyme
1 cup of Gaeta olives, pitted
1 red heirloom tomato, no seeds and finely chopped
1 lemon, grated rind and juice
extra-virgin olive oil
salt
pepper
1 pinch of parsley, whole leaves
What you do
The night before: Make the brine by boiling water and white wine with salt and sugar, then adding one tablespoon of white-wine vinegar, some grated lemon rind, two sprigs of thyme and two garlic cloves. Let it cool before using.
Flatten the rabbit by cutting the rib bones from the inside and pressing lightly. Place rabbit in a plastic food-storage bag and add the brine; seal the bag and place in the refrigerator to rest overnight.
On the day: Prepare your fire - gas or charcoal, it's up to you. The better flavour is on wood coal, the convenience is on gas.
Remove the rabbit from the bag and dry lightly. Place it on the grill bone-side down, first trying to position it in the middle surrounded by slow-burning heat. Do not scorch.
Cook for 20 to 30 minutes, then turn it on the other side and cook for a further 20 minutes. Remove the rabbit from the grill, wrap it quickly in foil and set aside in a warm spot.
To prepare the dressing, chop the tomato and put in a bowl, add lemon rind and juice, thyme leaves, Gaeta olives, parsley leaves.
Break the rabbit into small pieces and toss them in the salsa; serve at once drizzled with olive oil.
Serves 4
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