Photography ~ Gallery

Posted: November 6, 2011 in Photography

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Photography ~ Gallery

Music Video .. The Bob O’Neill Project CD!!


Open/Closing for The Local View a show for enjoyment on the web and television.

Video by Karri Thygersen

Racing Tips

Posted: January 22, 2014 in Videography

Racing Tips.

Racing Gear Inventory

Posted: January 22, 2014 in Videography

Racing Gear Inventory.



Blueberry Tart with Walnut Crust

Posted: May 23, 2012 in Food

Blueberry Tart with Walnut Crust

Created by EatingWell Read more antioxidantsdessertsEatingWell, and recipes

This recipe is adapted from, Where Good Taste Meets Good Health.

Conventional cheesecake gets a makeover but retains its satisfying charms, with creamy reduced-fat Neufchâtel, naturally sweet maple syrup, walnuts, and fresh berries.

Makes 12 Servings
Total preparation time: 2 hours (including cooling & chilling time)


    • Filling
    • 8 ounces reduced-fat organic cream cheese (Neufchâtel), softened
    • ¼ cup reduced-fat organic sour cream
    • ¼ cup plus 2 Tbsps pure maple syrup, preferably grade B, divided
    • 2 cups fresh organic blueberries
    • Crust
    • ½ cup walnuts, lightly toasted
    • 1 cup whole-wheat graham cracker crumbs (see INGREDIENT NOTE)
    • 1 large free-range egg white
    • 1 Tbsp organic butter, melted
    • 1 Tbsp expeller-pressed peanut or canola oil
    • Pinch of salt

  • Special Equipment: 9-inch removable-bottom tart pan


    1. To prepare crust: Preheat oven to 325°F.
    2. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
    3. Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press mixture into bottom and ½ inch up the sides of a 9-inch removable-bottom tart pan. Set pan on a baking sheet. Bake until dry and slightly darker around edges, about 8 minutes. Cool on a wire rack.
    4. To prepare filling: Beat cream cheese, sour cream and ¼ cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When crust is cool, spread filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle remaining 2 Tbsps maple syrup over berries. Chill for at least 1 hour to firm.

INGREDIENT NOTE: To avoid trans fats, look for brands of graham crackers without partially hydrogenated vegetable oil. Pulse graham crackers in a food processor or place in a large plastic sandwich bag and crush with a rolling pin. (You’ll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs.)

MAKE AHEAD TIP: Refrigerate for up to 1 day.

Nutrition Facts

Per serving: 177 calories; 11 g fat (4 g sat, 3 g mono); 18 mg cholesterol; 17 g carbohydrate; 4 g protein; 1 g fiber; 138 mg sodium; 103 mg potassium. 1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other), 2 fat

via Kashi : Recipes : Blueberry Tart with Walnut Crust.

Quinoa Pilaf

Posted: May 23, 2012 in Videography
Quinoa Pilaf
Recipe by: Laura Jull | Photo by: sueb
Quinoa is very, very good for you. Really. And this pilaf is a perfect showcase for this lovely grain. It and the vegetables are simmered and cooked in water with a bay leaf, lemon juice and lemon zest for good measure. Peas are stirred in at the last mo
  • Prep Time:
  • Cook Time:
  • Ready In:
  • 30 Minutes
  • 20 Minutes
  • 50 Minutes
Servings: 3

  • 1 tablespoon olive oil

  • 1/2 onion, chopped

  • 1 stalk celery, chopped

  • 2 carrots, diced

  • 1/2 cup quinoa

  • 1 cup hot water

  • 1 bay leaf

  • 1 tablespoon lemon zest

  • 1 tablespoon lemon juice

  • 1/2 cup frozen green peas, thawed

  • salt to taste

  • ground black pepper to taste


  1. Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
  2. Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
  3. Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.
per serving


Total Fat

6 g

Saturated Fat

1 g


0 mg


77 mg

Total Carbohydrates

29 g

Dietary Fiber

5 g


6 g


Safeway – Recipe Search.

No-Hassle One-Dish Dinner

Posted: May 23, 2012 in Videography

No-Hassle One-Dish Dinner

Created by Domenica Catelli

Savory flavors and nutritious veggies, this simple yet tasty recipe has everything you need – all in one dish! This delicious dinner is a great family meal that everyone will love.

Serves 6-8


  • 2-3 tablespoons extra virgin olive oil
  • 2 large shallots, finely diced
  • 3 garlic cloves, minced
  • 1 pound chicken breasts cut into 1 inch pieces
  • Pinch of salt and pepper
  • 4 cups vegetable or chicken broth
  • 2 cup quinoa, dry toasted and rinsed
  • 2 cups broccoli florets, rough chopped
  • 1/2 cup frozen peas
  • 1 cup of diced red or yellow bell pepper
  • 1/2 cup flat leaf parsley, chopped
  • 2 lemons, juiced
  • 1/2 cup slivered raw almonds
  • 1/4 cup Parmesan cheese, grated


  1. Gently sauté the shallot and garlic in extra virgin olive oil in an eight-quart stock pot on medium high. Add chicken, a pinch of salt, pepper and broth.
  2. Bring to a boil, add quinoa, cover and reduce heat to low.
  3. After 10 minutes, remove lid and stir, broccoli, bell pepper, lemon juice, almonds and 3/4 of the parsley. Cook for five more minutes. Turn heat off, add peas and replace lid for two minutes. Finish with the remaining parsley and Parmesan cheese. Add salt and pepper to taste.

Per serving: 450 calories (140 from fat); 16 g fat (2.5 saturated); 50 mg cholesterol; 49 g carbohydrate; 29 g protein; 7 g fiber; 520 mg sodium

*We recommend using all organic and locally sourced ingredients in all of our recipes, whenever possible.


via No-Hassle One-Dish Dinner.

Digital Photography Review

Posted: January 20, 2012 in Photography, Technology