Merry XXXmas

Sure it's a week late, but it is what it is. Here is first a picture of my voyage to the homeland.
And now a picture of my return from the birthplace.
Safety first in all matters of picture taking is what I always say. I hope everyone had a great time with family and friends over some delicious food during this season. Now, let's make the most of the oncoming new year and do big things in all facets of our lives. Stay safe. Eyes peeled.

Question

Where have you been all my life?

Call*Response

Well I wasn't even expecting something like this to happen but I am going to get some of my photos published in a book. The book is called Call*Response and to sweeten the deal it is a fundraiser for kids help phone. I suggest you take a look at the link to see what its all about. Right after you finish doing the checking out portion of your time on that website, you should preorder your copy of the book as it is a very good price until the end of 2010. Do something good for someone one last time this year and then have a great gift for someone.
You're gonna have to buy a copy for yourself to see what pictures of mine made it into the book. The whole project is being done by a great group of people doing positive things, so this will be my last time trying to get you to buy a copy BUT you should really pick one up. Thanks in advance.

A Rememberance of Warmer Times

Now, I will start off by saying that this post isn't a cry for summer or me longing for the warmth of summer. I, in fact, love winter and everything that comes with it. It can provide a great mood and allow you to be very productive depending on how you work. This is more of a make up post since I didn't get around to it when it actually happened. I had an idea at the time that smoky tofu in nachos would be a good idea. I then set about making a dry rub and working it into some tofu and letting it marinate for a while. It has been a while so I am having a hard time remembering what was all in the rub, but I'm sure it was a basic one containing ground black pepper, kosher salt, paprika, chili powder, cumin, oregano and brown sugar. I fired up the Weber and got some wood chips smoking and then laid the tofu to rest for about 4-6 hours. Here is what it looked like just under an hour into the process.The finished product containing the chopped up smoked tofu, two kinds of tortilla chips, fresh onions, peppers, tomatoes, cheddar and mozza Daiya.A crying shame that I didn't take advantage of the smoking capabilities of the BBQ more this summer. At least now it isn't quite as long until the next time I can pull the BBQ/smoker out.

MPLS via BB

Sometimes you snap some very quick pics with your BB and they get forgotten. Here are a few from my recent trip to Minneapolis. Man on the horse on the bottom more than likely, HUH!
A little Blingo while enjoying a nice meal at the Triple Rock.
Some street knowledge.
A special treat for me and some friends found on the return home.