WARREN CONNECTICUT – This is the official beginning of construction to add a couple of bedrooms to our house here, anticipating future family expansion. The slightly enlarged footprint of the house runs into our existing well, so we’re digging a new one. Today’s photos are taken with my Leica Monochrom and a 1958 Dual Range Summicron lens (three frames stitched in the case of the first image).
Day 2375 of one photograph every day for the rest of my life.
Well diggingWell diggingWell digging
On this day three years ago (day 1279: Central Park
NEW YORK NEW YORK and NEW MILFORD CONNECTICUT – On Park Avenue today I had a slightly melancholy moment: our adult son, Alexander, went to pre-school at the Park Avenue Christian Church Day School. The parish house where the pre-school was housed has been demolished and is now a building site (the first photograph below), no doubt laid low by declining church attendance.
The second photograph is of a ziggurat in New Milford known as the J. Pol memorial. Here’s a link to my 2009 post about it, which very briefly tells his story: J. Pol Memorial
Day 2374 of one photograph every day for the rest of my life.
NEW YORK NEW YORK – After a blah three days I feel like I’m back on my game with good light on the street here. Shooting with my Leica Monochrom and 1956 Leica Dual Range Sumicron lens.
Day 2371 of one photograph every day for the rest of my life.
TrashStreet
On this day five years ago (day 545): Citicorp straight up.
WARREN CONNECTICUT – Maria is in London and I’m on my own here. This is actually a good day to experiment in the kitchen: I’ve been working with “utility” cuts of beef recently. Hanger steak cooked sous vide and flash seared was a major hit a couple of months ago (hanger steak has unfortunately gotten to be as expensive as sirloin because it one of the best fillers for fajitas). Today the local market had a tri-tip, which turned out to be less flavorful than the hanger.
Tri-tip is used in a style of cooking over an open fire called Santa Maria Barbecue (Santa Maria is in California’s Central Valley). The tri-tip cooked sous vide at 134 degrees for three hours (salted in the bag for a couple of hours before cooking) and then dried and flash seared on a smoking hot iron skillet. Tasty but not worth the effort. What I learned today is that tri-tip isn’t worth a voyage to Santa Maria.
Today’s image is my sous vide circulator. I didn’t get out much.
Day 2368 of one photograph every day for the rest of my life.
