Here’s what I did last week!

7/9 Friday Salad: Mexicana Salad
Salad:
2 large head of romaine lettuce, rinsed and chopped
4 ears fresh yellow corn, kernels cut off
1 each red, yellow and green bell pepper, chopped
2 pint grape tomatoes
2 cans black beans, rinsed well
1 can sliced black olives
2 avocadoes
½ red onion, minced
1 bunch cilantro, finely chopped

Toss all of the above ingredients

Dressing:
1 cup Ranch Dressing
½ cup half n half or milk
½ package of taco seasoning
Juice of 2 limes.

Stir above ingredients.

Drizzle dressing on salad. Garnish with crushed blue corn tortilla chips, if desired.

Yield~20pp

Feel free to make comments or suggestions! Heidi

As if it’s not enough to be able to work in a profession that allows infinite creative expression, the instant gratification of being able to watch your work on TV or see your name in the credits…they give awards for this stuff!  And last week we were lucky enough to win two Emmys for “Giada at Home”, the culinary/lifestyle program that we produce for Food Network.

Best Direction – Anne Fox
Best Culinary Program

First of all it IS the Giada DeLaurentiis show.  If it were not for her talents as a chef, her tireless work ethic and professionalism, great recipes, on-air personality and presence…let’s face it, we would be producing really ‘neat’ home videos that few people would see.  She truly is the real deal and how she comes across on TV is truly who she is.

And our client, Food Network.  Very close to 100 million homes, doing well in a down economy, just really nice people to work for who know their brand and are leaps and bounds the best client we’ve ever worked for.
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I heard on “This American Life” recently that, if an alien culture were to study human home videos for clues to our culture, they would deduct that we spend most of our time around pools or eating lavish holiday meals.  Additionally, between the age of twelve and our eventual marriages (which could happen beyond thirty for many of us), not much that is interesting enough to film takes place. 

According to my digital photos, my time is spent in similar ways – gardening, hanging out in the mountains, near various bodies of water natural and manmade, and always,  always, in the company of a forty pound Blue Heeler who likes to pose.   

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Shot using the 5D Mark II mounted to a wall for a high perspective. Recorded video about every 2 minutes for roughly 30 seconds and then took the footage and time remapped it in AE for that stop motion look. A great shoot day on the stage for sure!
- Phil

Here’s what I did this week!

6/25 Friday Salad: Just Peachy

Salad:
2 heads green leaf lettuce, cleaned and chopped
1 head red leaf lettuce, cleaned and chopped
1 5oz pkg of baby arugula
S&P tt
3.75oz bag sliced toffee almonds
3 fresh corn ears, cut off kernels
3 white peaches, thinly sliced in half moons
2 avocadoes, sliced and chopped
1 red pepper, finely diced (brunoise)
1 pkg goat cheese, in dollops over the top

Toss all of the lettuce with salt and pepper, then sprinkle the rest of the ingredients on top. The goat cheese dresses the salad nicely by itself when tossed with the salad, or you can dress with champagne vinaigrette for some acid.

Yield~20pp

Feel free to make comments or suggestions! Heidi

By Emily Kingston

Prosopagnosia (pro-so-pag-NOZE-ee-uh), also known as face-blindness, is a neurological condition that renders a person incapable of identifying faces. It is typically attributed to damage in a certain area of the brain, but is now thought to sometimes have genetic causes.  read more...

Here’s what I did this week!

6/18 Friday Salad: Chrissy Wants Croutons

Salad:
16oz Organic Spring Mix Letuce
4.3oz bag real crumbled peppered bacon (Hormel)
5oz bag “Sea Salt and Pepper” Croutons
1 gala apple, chopped
2 pints grape tomatoes
1 hot house cucumber, ½ inch thick ½ moons
2 6oz cans medium ripe black olives, drained
1 6oz can garbanzo beans, drained
½ medium size red onion, finely diced
Finely diced herbs from the garden: dill, rosemary, oregano

Toss all of the above ingredients. Dress with balsamic and olive oil or favorite Italian.

Yield~20pp

Feel free to make comments or suggestions! Heidi

Check out these new spots with Lance Armstrong for RadioShack..funny!

Most Friday’s, I allow my inner artist come out in the form of a foo-foo salad. I make ‘em, you gobble ‘em up, so here’s what I did this week!

6/11 Friday Salad: Yummy-ness

Dressing:
1 large shallot minced
1 bunch of basil, chiffonade
1 tb dijon mustard
~½ cup EVOO
~½ cup Balsamic Vinegar
2 tb water
S&P to taste

Stir ingredients above, well, and marinate for ½ hour.

Salad:
3 heads of butter lettuce, rinse and hand torn to bite size
2x 5oz pkg of organic arugula
12 oz pkg of blackberries
1 red bell pepper, finely diced
2 avocados, sliced thin and chopped
1 bag toffee glazed almonds (in salad section)
5 oz gorgonzola cheese, crumbled

Thoroughly toss all of the above ingredients. Drizzle and toss with dressing before serving.

Yield~20pp

Feel free to make comments or suggestions! Heidi

If you have ever walked down Pearl Street Mall in Boulder, you probably recognize this sculpture called “Swing” by George Lundeen.

As an aspiring sculptor myself, I have been following his work for about 27 years. George Lundeen is one of the most successful and well-known sculptors in Colorado, and one of the founders of a great community of artists in Loveland Colorado. Anyone that is interested in sculpture should definitely check out the two large sculpture shows held there every year in August.  www.sculptureinthepark.org
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