Downtown Seattle at Benaroya Hall for my Graduation from Business School October 9th, 2005!
Monday, October 10, 2005
White Limo on the way to the Graduation!
Wearing my graduation gifts, Cross diamond earrings from Mom and Cross necklace of pink sapphires from my Dad.
Dad and I on Graduation Day
In front of my house and the white limo rented as a present by my Dad for my Graduation, my outfit was a present from my Mom and she even sewed the hat to make it fit better.
Tamela with Chef Mackay at the Graduation
Graduation 2005 where I graduated with Chef Mackay who taught me cooking at the Art Institute of Seattle!
Tamela and Mom at my Graduation from Business School
Graduation 2005 where I received my Bachelor of Science Degree in Business Administration.
Thursday, September 22, 2005
Master's Degree in Gastronomy!
I am going to start work on my graduate degree soon. I have chose to get my master's degree in gastronomy from Boston University. I live in Seattle and Boston feels very far from here. I have never been to Boston. I would like to go soon and check it out. I am starting with online classes, for instance, a class called The Cuisine and Culture of France. The class has four books for me to read, mostly about cheese and champagne. I think there will be alot more available, by that I mean information about France in the online format. I have taken online classes, but not yet at the 600 or 700 level, so this should be fun. I love learning and need it to stimulate me. I am bored in a day if I don't learn something. It can be anything, but I like to learn at least one thing a day, otherwise the day seems kind of a waste. I spend alot of time reading, sure the magazines, but also books and cookbooks. Now my passion is reading about gastronomy, the study of food. This obsession for food comes from within, mind you I do not stuff my face with food every chance I get it is not like that. I just like to talk about food, go to restaurants, enjoy a good meal, think about food I want to prepare, and of course dream about making food and than don't do it. Right now there is no one to cook for just me. I need to be worth cooking for, but I hate to do dishes. I have done a lifetime of dishes, afterall I have been to Culinary school, Baking and Pastry school, and own a house where I frequently along with my dogs create dirty dishes. I will take classes in food history, nutrition and diet, food science, and the cuisine and culture of different countries along with the study of cheese and wine. I am really excited to learn about this, in addition, I will learn about food photography and food writing. That essentially would be enough for me to do it, but I can also have the ability to teach in the future, which I feel is important to know to do something truly well enough to teach it, would require pure absorption in the subject matter and I am willing to do that.
Tami
gastronomy
Tami
gastronomy
Monday, September 19, 2005
Pear Dessert in a Glass!
Chef Stephane Glacier signs his book for me.
World Pastry Forum 2005
Pastry Chef Jean-Phillipe Maury's Chocolate Showpiece Creation.
world Pastry Forum
chocolate
pastry chef
world Pastry Forum
chocolate
pastry chef
Monday, September 12, 2005
Graduation!
I graduate with a Bachelor of Science in Business Administration, October 9, at 2 PM. The graduation will be held downtown Seattle. My Dad, my Mom, and Two brothers, Bill and Jonathan, will attend the graduation.
Tami
Tami
Beautiful Blue and Yellow Sunset!
I love sunsets and decided to start taking more photographs when I see one like this.
Little Girl on Rock!
This cute little girl on the rock made it into a few of my shots at the Marina Park in Kirkland, Washington.
Marina Park in Kirkland, Washington
Lots of people fill this park enjoying the sand, birds, greenery, boats, view and sunset.
Beautiful Sunset
I really like this photograph, I cropped the bottom and left the color alone. I think it is really nice.
Beautiful Sunset!
I visited Kirkland, WA, I had a massage and than went to dinner at Jager a German Restaurant there. I stopped at the Marina Park, before dinner, and after dinner chose to follow a different route and stopped to take photos of this most incredible sunset. I love the way the sun reflects on the water and sun is such an intense yellow orange. It was a nice day. I kept remembering though that it was the anniversary of September 11, 2001. I reflected on this tragedy while snapping photographs. I visited New York City when I was fifteen. My Dad let me drive in traffic and I loved the energy of the city. The September 11th tragedy is a marker for my own personal tragedy. My precious dog, Zoe, a minature mastiff, was killed, run over by someone who did not stop or care. I screamed bloody murder and strained my voice so bad that I could barely talk. I picked her up and carried her to the front steps of my house. I felt as if it was my fault. I cried and cried, I tried to reach someone on the phone. No one answered, my mom, my brother, my aunt, my x-boyfriend etc. No one answered. I had previously called the police, thank god, the policeman came and tried to calm me down and told me to put my other dog Zephyr somewhere, I chose the bathroom. My personal tragedy happened the Friday before the September 11, 2001 terrorist attacks. I miss that little Apricot dog Zoe. I still think of her and miss her especially during this time of year, the start of fall and the month of September. This story could go on and on, but that is all I feel like telling at this time.
Tami
Tami
Wednesday, September 07, 2005
Deluxe Orange Muffins
Recipe 1001 Muffins by Gregg R. Gillespie
Ingredients:
2 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 large egg
1/3 cup granulated sugar
1/4 cup canola oil
1/4 cup Triple Sec
1/2 cup Orange Juice
1 tablespoon grated orange zest
Procedure:
1) Position the rack in the center of the oven and preheat to 400 degrees. Lightly grease or line with paper baking cups eighteen 2 3/4-inch muffin cups.
2) In a large bowl, blend together the flour, baking powder, and salt. In a medium bowl, beat the egg until foamy. Beat in the sugar. Beat in the oil, Triple Sec, juice and orange zest. Combine the two mixtures, blending until the dry ingredients are just moistened being careful not to overmix.
3) Drop 1 heaping tablespoon of the batter into the prepared muffin cups. Bake for 15 to 20 minutes, or until the muffin touched bounces back. Cool in the pan for 5 minutes before transferring the muffins to a wire rack to cool completely. If desired brush with the Honey Glaze after the 5 minutes of cooling and it will set as the muffins continue to cool.
The muffins can be served with a Honey Glaze:
1 tablespoon butter or margarine
3/4 cup honey
1/3 cup light corn syrup
Procedure:
In a small saucepan set over medium heat, combine the butter and honey and cook, stirring, until smooth. Stir in the corn syrup. Remove from heat and pour into a bowl.
recipes
orange muffins
muffins
baking
Ingredients:
2 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 large egg
1/3 cup granulated sugar
1/4 cup canola oil
1/4 cup Triple Sec
1/2 cup Orange Juice
1 tablespoon grated orange zest
Procedure:
1) Position the rack in the center of the oven and preheat to 400 degrees. Lightly grease or line with paper baking cups eighteen 2 3/4-inch muffin cups.
2) In a large bowl, blend together the flour, baking powder, and salt. In a medium bowl, beat the egg until foamy. Beat in the sugar. Beat in the oil, Triple Sec, juice and orange zest. Combine the two mixtures, blending until the dry ingredients are just moistened being careful not to overmix.
3) Drop 1 heaping tablespoon of the batter into the prepared muffin cups. Bake for 15 to 20 minutes, or until the muffin touched bounces back. Cool in the pan for 5 minutes before transferring the muffins to a wire rack to cool completely. If desired brush with the Honey Glaze after the 5 minutes of cooling and it will set as the muffins continue to cool.
The muffins can be served with a Honey Glaze:
1 tablespoon butter or margarine
3/4 cup honey
1/3 cup light corn syrup
Procedure:
In a small saucepan set over medium heat, combine the butter and honey and cook, stirring, until smooth. Stir in the corn syrup. Remove from heat and pour into a bowl.
recipes
orange muffins
muffins
baking
Zen and the Art of Cooking by Jon Sandifer
Taken from the fabulous book, Zen and the Art of Cooking by Jon Sandifer
Too much water: If we continually use too much water in our cooking the food can turn out limp and soggy. The ultimate expression of the Water phase would be eating raw food exclusively, which would suppress or negate the presence of Fire in the preparation. Too much water food in general will put out the Fire in our chi.
Too much fire: Naturally, if we overcook our food then it will take on the qualities of the Metal phase and become dry, burnt, and brittle. A good example of this is burning our bread when we meant to only toast it.
too much metal: Overcooking our food ultimately destroys the essence of Wood chi-the freshness that Wood energy brings to our food.
Too much wood: If our food is consistently cooked for too short a time it does not allow the richness and the mellowness of the Earth element to evolve.
Too much earth: If we consistently prepare meals that are cooked slowly over a long period of time this style can prevent the "essence", represented by the water element, from coming through. Such a dish is likely to have only one overall flavor and may not reveal the hidden qualities of the different ingredients.
"If you care enough for the result you will almost always attain it" -William James
I believe this to be true, that when cooking take the time to prepare what will nourish both your stomach and your soul.
Tami
Too much water: If we continually use too much water in our cooking the food can turn out limp and soggy. The ultimate expression of the Water phase would be eating raw food exclusively, which would suppress or negate the presence of Fire in the preparation. Too much water food in general will put out the Fire in our chi.
Too much fire: Naturally, if we overcook our food then it will take on the qualities of the Metal phase and become dry, burnt, and brittle. A good example of this is burning our bread when we meant to only toast it.
too much metal: Overcooking our food ultimately destroys the essence of Wood chi-the freshness that Wood energy brings to our food.
Too much wood: If our food is consistently cooked for too short a time it does not allow the richness and the mellowness of the Earth element to evolve.
Too much earth: If we consistently prepare meals that are cooked slowly over a long period of time this style can prevent the "essence", represented by the water element, from coming through. Such a dish is likely to have only one overall flavor and may not reveal the hidden qualities of the different ingredients.
"If you care enough for the result you will almost always attain it" -William James
I believe this to be true, that when cooking take the time to prepare what will nourish both your stomach and your soul.
Tami
Monday, September 05, 2005
My Brother and I in Black & White
I actually like this in Black & White it looks cool with Jonathan's Sunglasses and Hat.
Zephyr's Tongue!
My big dog Zephyr caught licking the side of his face, he even has purple bows in his fur.
dog
zephyr
border collie
dog
zephyr
border collie
Banana CupCake!
Waiting until after the movie to eat this! I went to see Wedding Crashers tonight and loved it! Too Funny!
I like how the Banana CupCake and the building appear to be similar in color!
I like how the Banana CupCake and the building appear to be similar in color!
Originally uploaded by taminsea1.
Clouds Reflection Black & White
Cloudy & Sunny Day in Bellevue, WA created this great shot for me that almost looks surreal.
Black & White Space Needle
Taken from bottom of Space Needle, but a little further back with Zoom Lens.
Black & White Space Needle II
This looks great with the blue sky, but I think I like the Black & White a lot too.
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