I Heart My Job

Here are some stills from my recent shoot in Benicia, California. I was at times the boom operator and other times a camera-person during the 12-hour shoot. I am currently editing the piece and I think it is going to turn out really great. I'll make sure to post a link to the final video when the campaign goes out in a few weeks.
But in the mean time, click on this link to see photos from the shoot taken by photographer Bambi Cantrell: cantrellportrait.com/Portfolio

Big Kids

Just wanted to share this #FotoFrame #Instagram image I created
from our quick visit to Toy's R Us in NYC. Wonka World sucked us in!

I have finally been Netflixed!

Sean brilliantly and thoughtfully got me a subscription to Netflix for my birthday a few weeks ago. I finally set it up to several of my devices this past weekend and I am ready to get-ta-watchin! I have been enjoying the first season of Portlandia, checking out some documentaries like Werner Herzog's Cave of Forgotten Dreams, and trying to catch up on some old 'flix I haven't seen yet, like Poolhall Junkies.
Any other suggestions? I think that Netflix should get on the social networking bandwagon and let us create some circles, like Google+, so that we can tell our friends what we are watching and what we think they should be watching.

Winter Recipe

~Sweet Potato Gnocchi with Salsify, Chestnuts & Ham~

{Maybe when I have an entire day to cook I will try this recipe}

INGREDIENTS

2 lbs sweet potatoes, scrubbed

1 lemon, halved

1 lb salsify or parsnips

2 large eggs, beaten

Kosher salt

2 c all-purpose flour, plus more for rolling

Freshley ground pepper

Pinch of ground nutmeg

5 tbsp unsalted butter

1 tbsp vegetable oil

2 large shallots, minced

14-oz jar roasted chestnuts, halved

1 1/4 c Ham Hock Stock or water

4 oz thinly sliced country ham, cut into thin strips

1/4 c snipped chives

1. Preheat the oven to 375°. Pierce the sweet potatoes all over with a fork. Place the sweet potatoes on a rimmed baking sheet and bake for about 1 hour, until tender. Let cool slightly.
2. Meanwhile, fill a medium bowl with water and squeeze 1/2 of the lemon into it. Peel the salsify, adding them to the bowl as you go. Cut the salsify into 1 1/2-by-1/4-inch sticks and return them to the water.
3. Peel the sweet potatoes and transfer them to a food processor. Puree until smooth. Transfer the puree to a large bowl and stir in the eggs and 1 1/2 teaspoons of kosher salt. Add the 2 cups of flour, a generous pinch of pepper and the nutmeg and stir until a soft dough forms.
4. Transfer the dough to a heavily floured work surface and gently knead in more flour—as much as 1/2 cup—until the dough comes together but is still very soft. Divide the dough into 4 pieces and roll each piece into a 1-inch-thick rope. Cut the ropes into 1-inch lengths and dust each piece with flour. Roll each gnocchi against the tines of a floured fork to make small indentations. Transfer the gnocchi to a lightly floured baking sheet.
5. Bring a large pot of salted water to a boil. Add half of the sweet potato gnocchi and cook until they float to the surface, about 1 minute, then cook for 2 minutes longer. Using a slotted spoon, transfer the gnocchi to a large plate. Repeat with the remaining gnocchi.
6. Meanwhile, bring a medium saucepan of salted water to a boil. Drain the salsify sticks. Add the remaining lemon half and the drained salsify to the saucepan and cook over moderate heat until tender, about 15 minutes. Drain the salsify and discard the lemon half.
7. In a very large, deep skillet, melt 1 tablespoon of the butter in the oil. Add the shallots and cook over moderate heat until softened, about 2 minutes. Add the salsify, chestnuts and 1 cup of the Ham Hock Stock and simmer over moderate heat until slightly reduced, about 5 minutes. Add the gnocchi and the remaining ham stock and 4 tablespoons of butter and cook, stirring gently, until the gnocchi are hot and the sauce is thickened, about 3 minutes. Season with salt and pepper and transfer to a large platter. Sprinkle with the ham and chives and serve.

Recipe Found Here

I might also try this recipe without the ham...

Fly Movie Reviews

This post is a plug for my Twitter movie review account, @FlyMovieReviews.  If you haven't noticed, at the bottom of the "About Me" column to the right on this page you can read my two most recent reviews.  Or you can click on this link to see more.  Watching films is one of my favorite things to do and have always thought that a career as a movie critic would be amazing.  So this is my first step towards that dream.  I love going to see all types of films; action, indie, comedy, horror; so my reviews cover a huge range.  I also have the amazing benefit of being a part of the Jacob Burns Film Center community which allows me to see advanced and rare screenings of noteworthy films.  So if you follow me on Twitter, you'll get advanced and rare reviews! This past weekend I saw the new silent film The Artist.  I would certainly recommend this film, but check out my review to hear more about it. Thanks!

Alaskan Wildlife

A few months ago I created this short video about photographer Scott Bourne's trip to Alaska using the images and footage that he shot while he was there. I just discovered the video today on Vimeo and wanted to share it. Enjoy!

Scott Bourne and Cinevate

Watch the high quality video here