Seen recently through my lens.

I saw Neko Case in concert (I wrote about it here). She doesn’t allow photos while performing so I just got a shot of her set up.

Jennifer O’Connor opened up for Neko Case.

She is super talented.


I saw some pretty sunrises on my morning run before the clocks went back and thrust me into darkness again.


I helped out at a cupcake decorating class at our local high school. The students came up with some gorgeous creations.




One student made this intricate earth design. Amazing. If you look hard you can see the continents and even Bermuda.

I did a Cookie Monster demo and the students made fabulous ones of their own like this guy.

While I was there I decided to make a Green Monster as a nod to the upcoming Red Sox season.

Then there were these socks for St.Patrick’s Day.

Another shoe shot. My husband bought me these for Christmas and they make me smile every time I slip them on.


Despite a mild New England winter, it still wants to hang on in mid March.

On to today’s recipe for Scallops With Lemon Sorbet-Butter Sauce.

Sorbet in a sauce. Wow.

That immediately caught my attention.

As unusual as it may sound it is, of course, a brilliant idea. The slightly sweet lemony sorbet provides the perfect sauce base when balanced by a touch of vinegar and a finishing of butter. Delicious with the seared scallops.

Cilantro-Coconut Rice is a nice accompaniment.

Scallops With Lemon Sorbet-Butter Sauce

Ingredients:

1/4 cup lemon sorbet, melted
1 1/2 tablespoons distilled white vinegar
1 tablespoon minced shallots
4 oz cold unsalted butter, cut into 1/2-inch pieces
Kosher salt
2 tablespoons extra-virgin olive oil
18 sea scallops
Pepper
Snipped chives, for garnish

Directions:

1. In a small skillet, combine the sorbet with the vinegar and shallots and bring to a boil. Cook over moderate heat, stirring occasionally, until reduced to 2 1/2 tablespoons, about 7 minutes.

2. Remove the skillet from the heat and add the butter 1 piece at a time, returning the skillet to the heat once or twice as necessary. Season the sauce with salt and keep warm over low heat.

3. In a large skillet, heat the oil until shimmering. Working in batches, season the scallops with salt and pepper and cook over moderately high heat, turning once, until nearly white throughout, about 5 minutes.

4. Transfer the scallops to plates, drizzle with the sauce then garnish with chives.

Serves 6

Recipe from Food & Wine Magazine

The lovely Rosie Bans, who hails from Scotland, has a new single out. It is a cover of Regina Spektor’s ‘On The Radio’ and it’s supremely good. I forgot what a great song it is.

“This is how it works
You’re young until you’re not
You love until you don’t
You try until you can’t
You laugh until you cry
You cry until you laugh
And everyone must breathe
Until their dying breath”

The audio from this video is available as a free download on Rosie’s website. Do watch the video as it gives you the added pleasure of seeing this captivating and talented musician in action. (Rosie, I am seriously jealous of your hair.) :)

Check out Rosie Bans on her Website where you can learn of upcoming EU tour dates and listen to the music. She offers all her releases as free downloads.

Cheers!