2012 WI State Fair Photo Winners

1st Place in Black/White "Museum Public Art"

4th Place in Seasonal "Spring" 

Finger/Toe Pulse Monitor

After experiencing chest pain a couple of days ago, I spent several hours in ER. The friendly folks there ran EKGs, blood tests, and gave me a couple nitroglycerin tablets. Four hours later they decided I was not in imminent danger of a heart attack; blood clot or lung issues so sent me home with instructions to have my primary doctor order a Stress Test.  Bright and early this morning I headed back to the hospital to do just that.  Result:  "No evidence of an exercise induced reversible perfusion abnormality" meaning "normal".  Still not sure what caused the pain, but at least I know it wasn't my heart. Perhaps "growing pains"?  

While in the ER I was hooked up to the typical machines. The IV was not bothering me, but if you've ever had to wear one of those finger pulse monitors, you know how annoying it can be. If you take it off the machine beeps. After four hours I was starving and asked if I could have something to eat. So I found another place to put it while I had my snack.

I love Milwaukee

I always liked Milwaukee's slogan...A Great Place by a Great Lake.   The WCTC photography class field trip this week was to Milwaukee's Lakefront - Veteran's Park.  I also stopped at the Milwaukee River to capture some photos along the beautiful River Walk.  Even though I'm retired and don't need to go downtown, I love visiting these areas.

Milwaukee Riverwalk

Milwaukee Lakefront - Veteran's Park

Tuscan Fresh Corn Salad

For Nic and Sara's Annual Summer party, I try to bring a dish that is somewhat healthy but tasty as well.   Given the excessive heat we had been experiencing I stayed away from any ingredients that might "go bad" as food will be sitting out for several hours.  I found this Corn Salad recipe on the Cook County webpage and decided to give it a try.  It was attractive and called for items currently in season so was inexpensive.  Here's the recipe (I doubled it to make enough for a crowd).  While it is considered a "side dish" I will make it again and eat it for lunch or a light dinner.  Very tasty!

Serves 4 to 6
(Do not add the tomatoes to the toasted corn until it is cool, as the heat from the corn will partially cook the tomatoes.)

INGREDIENTS
2 tomatoes, cored and cut into 1/2 inch pieces
Salt and pepper
2 scallions, sliced thin
1 1/2 tablespoons red wine vinegar
2 1/2 tables olive oil
5 ears corn, kernels cut from cobs
1 15 ounce can rinsed cannellini beans
2 tablespoons chopped fresh basil.

INSTRUCTIONS

1. Toss tomatoes and 1/2 teaspoon salt in bowl.  Transfer to colander set over bowl and let drain for at least 30 minutes.  
2. Combine scallions, vinegar, 3/4 teaspoon salt and 1/2 teaspoon pepper in large bowl.  Slowly wisk in 1 1/2 tablespoons oil.
3. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering.  Add corn and cook, stirring occasionally, until spotty brown, 5 to 7 minutes.
4. Transfer corn to bowl with vinaigrette and add cannellini beans, toss to coat, and cool to room temperature, about 20-30 minutes.  Stir in drained tomatoes and basil.
5. Let sit until flavors meld, about 30 minutes.  Season with salt and pepper to taste.  Serve (Salad can be refrigerated for up to 2 days)

EASY CORN OFF THE COB

Trying to cut kernels off a wobbly, unsteady ear of corn is asking for trouble.  To keep the cob stable as you slice off the kernels, cut each ear of corn in half, then turn each half on its cut side.  Use a large cutting board because the loose kernels tend to scatter.

Photo Book

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