As mentioned in a recent post about the amazing Pommes Frites, I went to New York in 2006 for only three days.

While digging around on one of my back up hard drives I came across a folder of photos from that trip. All but one of these have been posted before but I re-edited them and I thought I’d post them here today.

Two are from Chinatown (obviously) and three from the roof of The Metropolitan Museum of Art.

(all taken with my old Canon Powershot A620)

My mother just finished making her batch of homemade limocello. While visiting with her today she bottled it up and it was just WAY too pretty not to photograph and blog. The red rose may be a bit cheesy, but my dad bought her a beautiful bouquet of them and I loved the color contrast.

Enjoy, and let me know if you give it a try!

(recipe from patty.vox.com)

Ingredients:
15-20 organic lemons (this batch was made with the heavenly Meyer Lemons for the tree in their backyard)
2 (750-ml) bottles 80-proof vodka or Everclear
3 C water
3 C white sugar
1 (3 litre) clean glass jar with lid

1. Wash and dry the lemons then carefully remove the lemon peel with a zester/peeler/knife. Be sure to get only peel and NO white pith. The pith will create a bitter taste in the liqueur so if any comes off on your peel, be sure to scrape it off.

2. Place all the peels (with no pith!) in your glass jar then add the alcohol while making sure to leave at least 2 inches of empty space below the rim. Tightly seal the lid and leave in a cool dark place for at least 2 weeks. For even better flavor you can steep it for several months.

3. Create a classic simple syrup by combining the sugar and water in a saucepan and heating on medium-low heat while stirring to dissolve the sugar. Once completely dissolved, allow to cool then pour into the jar if lemon peel and alcohol. Allow to sit for another 2 weeks (or longs if you wish..but I have a feeling you’re getting impatient)

4. Strain the limoncello by pouring the liquid through a fine mesh colander or cheesecloth. Squeeze out as much of the oils and alcohol as you can before discarding the peels then bottle the liqueur in tightly sealed clean glass bottles. Allow to sit for just one more week then store is the freezer until ready to drink.

(Photo set up was very simple for this: Kitchen table, white table cloth, blank white canvas in the back, and large window on the left. Shot with my mothers Rebel XS (instead of my usual XT), 50mm 1.8 and 70-300mm f/4-5.6)

If you’re interested in getting any prints, now is the time.

All 40+ prints in my shop are BUY ONE, GET ONE 1/2 OFF!
at

http://meganlee.etsy.com/

Some of the prints available:

Also, ALL the rock star scientists posters are listed in the shop now

Unless you’ve been hiding under a rock for the past 24 hours, you’ve mostly likely heard all about the Sea World fiasco. It took over the news stations here in Orlando for hours and I admit, I was glued to the tv. Mainly because I have a friend/acquaintance that is one of the female whale trainers and for a few hours I had no idea if she was the woman killed.

Thankfully, she is alright. Sadly, a life was still lost and it turned out to be her friend and fellow trainer, Dawn Brancheau.

Late last night I remembered I have an entire folder of Sea World photos on my desktop from my visit last year. I went through them all and then picked out a few of my favorites to share (though I don’t believe any of these are of Dawn).

Whether or not you agree with having whales in captivity, you have to admit, they are magnificent creatures to behold.