I met them at the Museum
They were not very talkative but told many old tales!
At the Michael C. Carlos Museum
© 2014 Ludwig Keck
Duluth, Georgia is home to the Southeastern Railway Museum with a marvelous collection of railroad memorabilia. Here a few photos and a bit of café art from a photo outing with the Southeastern Photographic Society.
The Southern Crescent
Locomotive C.V. 21 coming at you.
© 2014 Ludwig Keck
McDaniel Farm Park has been a favorite place for an afternoon walk for many years. Today the weather was like spring, sunny and warm, with the temperature at about 68 degrees ( 20 C). So after lunch we headed for the park. We have seen it literally hundreds of times, walked the same paths, greeted the same neighbors. Yet there is always something new for the camera.
Just nineteen photos was my “take” today, but I thought it would be fun to share a few. I selected eight – a rather large percentage, normally I am happy when I have two or three out of a hundred that are good enough to share. There is a moral in this story, but let’s hold that for the end.
The timestamp on this photo is 2:44 pm – just a few minutes down the trail from the start. The sun played nicely on some of the riprap rocks that were added to keep the trail from washing out.
A few steps along and one the with barked trees gleamed invitingly in the sun.
The sky was a cloudless, beautiful blue, undisturbed but for a plane dragging its contrail and passengers to a far away destination.
The trail crosses several creeks, some tiny, some with little pools. A water strider was showing off. I call the photo “Me and my Shadow”.
The path leads past some fields with dried out plants and weeds. Some are still standing proud. “Silky light and spider webs” is my title for this little view.
We share this trail with many others, some we have come to know over the years, others are just friendly strangers. Some stroll along, others use the park for a quick exercise.
As we come back to parking lot we pass the park ranger’s house. Two satellite dishes bring the world to the home. I call this “Three Windows” as that is what we really see in this photo. One looks out on the park, the other look into the world.
The sun was playing on the park gate, the small one for the pedestrians, and providing interesting shadows. So this is “Boards and Shadows”.
Just eight memories from today’s stroll. Oh, yes, the moral!
I found many new things to see, to discover, in some very familiar surroundings. So I urge you to look up, look down, look close, look far, wherever you are. Even in the most familiar places there are views to capture, to share, to treasure. Take your camera and enjoy!
© 2014 Ludwig Keck
Until 3D printing gets a little more advanced, you just have to fix it yourself and here is how we do it.
Start with about a pound of beans. We used a bag that contained 15 varieties. Actually not all were true beans, the bag included split peas, lentils, garbanzo beans. No matter, all are great for making soup. If you just have one variety that will work too.
Cooking beans takes time. The traditional way is to soak them overnight, but it is faster to boil the rinsed beans in 8 cups of water for an hour.
What makes this soup really delicious are the additional ingredients. A pound or so of chicken, we use boneless, skinless chicken breasts, maybe another pound of sausage, this time genuine Cajun sausage. And the “seasonings”, as my Southern cooking mentor would call them, onion, garlic, carrots and celery. My formula is “1234”, one onion, two cloves of garlic, three carrots, and four celery stalks, all cut up bite-size.
While the beans are boiling, I chop the other items. The onions are sautéed in a couple spoonful butter or olive oil. When the onions start to turn translucent, I add the chicken and cook until the chicken meat is all white. Then the rest of the ingredients are added and cooked a little bit longer. This gets everything nice and hot and won’t stop the beans from cooking.
Everything is added together. Another two cups of water are also added at this point and some chicken bouillon, or you can use chicken broth in place of the water. We like our soup quite thick – closer to stew than traditional soup. You may wish to add a little more water. Now allow everything to simmer another hour or so.
This makes plenty soup. But remember, left-over soup is even more delicious the second day.
Mmmm … I can smell it already.
So what’s with the food articles, you ask? Café Ludwig is supposed to be about photography! Well, the five photos here should qualify. They were taken with great care. Lighting was on-camera flash, just to illustrate that this can work beautifully. Photos were diligently post-processed in Photo Gallery and Picasa.
The food post idea was inspired by my friends Beatrice and Grenville over at The Frog and PequINN who have provided delightful stories, mouth-watering food photos, and neighborly shares of recipes. So this post is dedicated to them with a tip of the hat and a nod of appreciation and admiration. Do pay them a visit, you too will be enchanted!
© 2013 Ludwig Keck