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Florida's Civil War Reenactors by S M Boris Robinson | Make Your Own Book

 

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Valencia - Las Fallas Photography tour

I am pleased to announce that I will be joining Edi Finamore with Spain Adventures leading a photography tour to Valencia, Spain for the Las Fallas Festival March 14th to the 21st, 2012. Photography workshops are included and the tour is for all levels.

Las Fallas is one of the most unique and exciting festivals in all of Europe. It is a spectacular celebration of local tradition which takes place in the form of an incredible street party. Enormous sculptural compositions, elaborate traditional gowns, music, fireworks and fantastic nightlife are part of the party that lasts for days. Plan to be there with us to capture it all!

It began as feast day for St. Joseph, patron saint to carpenters, and has evolved into a month long event that culminates in a five day art, food, and entertainment filled street-party celebration that ends in a frenzy of fire and fireworks.

During the year, hundreds of Valencian communities construct the colorful and artistic fallas and ninots sculptures. The sculptures are ephemeral, ornamental, and satirical symbols of humorous, social, or political comment. The very large sculptures are human, animal, or vegetable in form, portraying a critique of a local, national, or international incident, personality, or character.
On the 15th of March, the sculptures get placed around the City of Valencia and the city explodes with festivities. Each day begins with a desperta, which is the traditional firecracker wake-up call signaling the beginning of another day filled with excitement. The streets teem with colorful flowers and every food stand through-out the city beckons to you with buñuelos and rosquilletas from morning until the wee hours.

Every day there is the mascletá that occurs in the Plaza Ayuntamiento at 2pm. String-lined fireworks are ignited to thunderous rhythmic sounds emanating a primal beat felt throughout the area. An important event is the Ofrenda de Flores a la Virgen de los Desamparados, a very beautiful ceremony on March 17 and 18 that honors Valencia’s patron Virgin. Members of the Fallas arrive from around Valencia and take to the streets wearing intricately decorated costumes winding their way to the square. The flowers they carry placed at the base of the enormous statue of The Virgin and are then put into place by men who climb the structure filling her gown.

The closing ceremonial burning on the 19th, when all the fallas and ninots are reduced to ashes is known as La Crema. Beginning in the early evening, hidden holes in the statues are stuffed with fireworks. The crowds get bigger and more excited. In the streets are dancers and entertainers. The city's streetlamps are all turned off and beginning around midnight, the fallas and ninots are set on fire. An incredible barrage of fireworks is launched in to the air above the Valencia as a grand finale.

For more detailed information, please CLICK HERE to visit my website. For information on Spain Adventures, please CLICK HERE.

Cheers,
SM Boris robinson

Real Photographs

My Thoughts...

Photographs represent memories. Memories of your children, of the times when you and they were young. Memories of grandparents, of parents, and special occasions. Cell-phone pictures and point & shoot camera images are for right now - you won’t have them years from now. I take pictures and print them on archival papers so they can be framed and instill into the future the history of you, your family, and your friends.

Everyone looks good when you look at the back of a small point & shoot camera, and most people look good when you look at a typical image on the computer. Capturing the true beauty and personality and making a large print of the person being photographed takes more than point & shoot luck - it takes a natural talent, and it takes training and experience. We learn our art over time with effort and a passion for perfection.

Molasses Bread

Molasses Breakfast Bread
This bread is a dense dark and rich bread that is great for breakfast with lots of butter or cream cheese spread on thick toasted slices. It can be made with raisins, dates, dried apricots, or whatever you might like. It does not contain a lot of sugar and I use black strap molasses, which is not that sweet. It makes for a hearty breakfast meal that will last until the afternoon lunch.

Ingredients:
1/2 cup lukewarm water

1 tbs. sugar

2 tsp. yeast

1/2 cup warm milk

4 cups bread flour

3 to 4 oz. blackstrap molasses

1/2 tsp. salt

3/8 cup butter

1 egg

1 1/2 cup total - raisins & chopped apricots

• In a cup, stir the sugar into lukewarm water and then sprinkle the yeast on top. Let it stand without stirring for about 8 to 10 minutes.
• To 2 cups of flour add the salt, butter (softened), molasses, beaten egg, and the warm milk. Mix a few minutes until the mixture is smooth with few lumps. Slowly add the remaining 2 cups of flour and knead the dough on the lowest setting for about 6 to 8 minutes total. After about 3 minutes of kneading, the raisins and chopped apricots can be added.
• The dough will be quite sticky and but should not be wet and sticking to the bowl - add a bit more flour if needed.
• Cover the dough and let it rest for an hour. Knead gently for a minute and transfer to a 5 by 9 inch greased medium bread pan.
• Cover with a towel and let it rise from 2 to 4 hours until it at least doubles in size. The time to rise varies with temperature and if it needs to sit for 5 hours, that is fine.
• Bake at 375 degrees F for 35 minutes. Cool on a wire rack. You can brush the top with melted butter to soften the top crust if you like.

The bread keeps well although sometimes we cut the loaf in half and freeze it for later in the week. Regular molasses can be used but it is sweeter and with less flavor.

Lemon Gelato

Both recipes produce a remarkably authentic gelato. In Italy gelato varies with region, or with what region the maker is from. I noticed two types: one made with just zest, which was often less sweet and very refreshing, almost like a granita; and a second with lemon juice that was often creamier and much sweeter. I use organic whole milk and raw sugar, and only the yellow part of the zest. These recipes make about 10 half-cup servings.

With Lemon Juice (faster)

Ingredients:

2 cups whole milk

1/2 cup sugar

5 egg yolks

Zest from 3 to 4 lemons

1⁄4 tsp vanilla extract (option - warms the taste)

1/2 to 3/4 cup lemon juice

• In a small saucepan combine milk, lemon zest, and vanilla. Place over medium-low heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 minutes.
• In a medium bowl, whisk together egg yolks and sugar. Strain infused milk into a pitcher, then whisk it into yolk mixture.
• Pour mixture into a clean saucepan, and place over medium-low heat (heat to steaming, not boiling). Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon and leave a trail when a finger is run over the spoon, about 10 minutes. (Don’t overheat; doing so will change the flavor and it may curdle).
• Cool mixture by placing bottom of pan in several inches of cold water and ice; give it an occasional stir.
• Transfer to a bowl, stir in lemon juice, and refrigerate until well chilled, at least 1 hour.
• Transfer to an ice-cream machine, and process according to directions.
• Transfer ice cream to a container, and return to the freezer for about 2 hours to ripen.  

Zest Only

Ingredients:

2 cups whole milk

Zest from at least 4 lemons

1⁄4 tsp vanilla extract

1/2 cup sugar

5 egg yolks

Pinch salt

• Heat the milk in a saucepan to a low simmer (until steaming), but not boil.
• Put the lemon zest and vanilla in a bowl, and add the hot milk. When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator.
• Strain the milk into a saucepan, add half the sugar, and bring to a simmer.
• Whisk the egg yolks with the remaining sugar until combined.
• Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking, to heat the yolks without cooking them. When all the milk has been added, cook the sauce over medium heat, stirring continuously, for about 5 to 10 minutes or until the sauce is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon. (Don’t overheat; doing so will change the flavor and it may curdle).
• Stir in a pinch of salt, and strain into a bowl set over ice. Cover, and refrigerate for at least 6 hours or overnight.
• Transfer to an ice-cream machine, and process according to directions.
• Transfer ice cream to a container, and return to the freezer for about 2 hours to ripen.