Rachel Schell, Spokane Photographer

Exciting News!

2008-07-12T10:26:00.000-07:00

One of my pictures is on the smugmug homepage! yay! click the picture to visit the site.

One of my pictures is also on the metrospokane blog. :) click picture to visit site.

In Search Of...

2008-06-03T21:42:00.001-07:00

I'm in search of nettles... yes, stinging nettles...

I came upon a fabulous sounding recipe with nettles in it. Apparently they no longer sting once they are cooked and taste somewhat like spinach. I figure it doesn't get much better than being able to eat a weed. I mean weeds are the only things that are indestructible and if we are going to wipe out all our bees then we're going to need to learn to eat something that's pretty hearty.

Dandelions are also edible, but very bitter. The leaves can be added to salad, but I would suggest a very small amount. The roots are good for you too! Bees like dandelions. I'm doing my part by letting dandelions grow in my yard. Ok, ok, maybe it's just too much maintenance to get rid of them. It's nice to know I might be helping those bees though.

I've kind of been on a save the planet kick lately. Well, save the human race really. We are slowly killing ourselves and our own children. It's amazing that when I buy raw milk there is a warning on it that says it hasn't been pasteurized and could carry bacteria, but the milk in the grocery store doesn't have any warnings about harmful hormones and antibiotics given to the cows. Not to mention those cows are probably fed genetically mutated, processed corn along with other animal meat (which causes mad cow disease by the way). Not really the cows natural diet now is it?

I'm not sure I even trust the word "organic" in the grocery store anymore.

notes on nettles:
1. Stems and leaves steeped raw in a bucket of water for 24 hours released the formic acid into the water. The stems were then removed and the water used as an organic pesticide and applied to plants with mites or aphids. resource
2. When new leaves were collected in spring, and boiled in several changes of water, the resulting greens were said to make a good sprinach substitute. resource

notes on dandelions:
1. the greens are high in Vitamins A, C, and iron. resource
2. Some say that the roots of dandelions can be used to detoxify the liver and gallbladder. resource
3. There are no poisonous look-alikes. resource

animal, vegetable, miracle

2008-05-18T21:11:00.000-07:00

i'm only halfway through this book and already i can tell how clueless i was about big chain grocery store foods and big agribusinesses. i am now making a commitment to buy as much local food as i can. if that means i have to visit the farmers market everyday then i will. i was already working on a garden, but it will now contain more vegetables and less flowers. which is perfectly alright with me.

tonight i cooked this chicken with asparagus and spinach bought from a store that sells local produce, meat, dairy and other things. unfortunately our long, hard winter means not much produce is in stock. i'm happy with asparagus and spinach though. :) my sister grows her own tomatoes and cucumbers and if you have never eaten a fresh vegetable that you have picked off the vine then you are missing out! fresh veggies actually have a taste! imagine that! and not only do they have a taste, but the taste is like nothing you will ever forget. there is nothing like a warm, fresh tomato.

if you don't know about this book here is a link. if you aren't educated on agribusiness, fossil fuels, genetically mutated food, etc then you should definitely get yourself educated. this could very possibly be killing our bees and even more scary killing us!

www.animalvegetablemiracle.com

Amazing Ad!

2008-05-06T11:05:00.000-07:00

You have to watch this ad. It's just amazing and inspirational!!

Schweppes: Burst

Chicken and Olives

2008-04-22T18:31:00.000-07:00

I have never been very good at making up my own recipes. I sometimes wonder if this is due to the fact that I'm just not a natural at it or because I never really cooked before and therefore don't have enough experience with different combinations. Tonight, however, I decided to go for it. Well, technically I didn't think the whole thing up on my own, but what recipe is original anymore, really? Of course I didn't measure anything so I'll do my best to remember exactly what I put in, how much and for how long.

1 tbsp of olive oil
5 or 6 chicken thighs (you could probably use breasts, but I always eat thighs so that's what I used)
1 can of black olives chopped
1 can of green olives stuffed with garlic chopped
3 cloves of garlic chopped
1 lemon
some parsley for topping
salt and pepper

Heat olive oil and garlic on medium heat until oil is hot. Add chicken breasts and cook for about 5 minutes. Add black and green olives and the juice of the lemon. Cover and cook until chicken is done. Parsley, salt and pepper to taste.

I ate it with the juice over rice. It was yummy!! The first time I've tried a recipe that I made up (or modified at least) that tasted good.

I think cooked olives are my new favorite ingredient. You wouldn't believe how much flavor the green olives add.

Hello there...

2008-04-18T21:35:00.000-07:00

I can't believe how long it's been since I've written here. What do you say when you have nothing to say?

I was thinking today about all the dumb things I've done in my life. Initially I want to call them mistakes, but really I can't bring myself to think of them that way because honestly, I don't think I would be who/where I am if I hadn't been so dumb.

wrap your brain around that one!

Sketches CD release party

2008-03-25T09:37:00.000-07:00

I think I mentioned before that my good friend Ron Greene had me shoot some photos of him for his CD. I'm excited to say that 4 of my pictures made the CD and one is even on the cover! He contacted me again to ask if I would shoot his CD release party on Friday March 21st at The Brix in Coeur D'Alene. The club is really cozy, kind of like a lounge. The light wasn't the greatest, but I worked with what I had. This is his first CD, Sketches, it's an awesome CD!

Day 15 - Appreciate Now

2008-03-12T22:00:00.000-07:00

I thought I would give you an update on my photo a day progress. the whole set is here

March 10, 2008

Day 15 - Appreciate Now

I used to live right across the street from this exact spot. It was a cute little condo that I owned. I bought it for $45,000 (I'm serious) and they are now selling for $85,000. At the time all I could think about was how much I couldn't stand living in this city. I wanted to go back to California. I look back on it now and I wish I would have appreciated it then. It's such a beautiful location. To be able to walk a few seconds and be right in front of the river is an amazing thing.

When I think a bit more about not appreciate that condo and that view, I realize I do that a lot in my life. I almost never see the beauty around me until I don't have it anymore. It's something I really want to change about myself. It's sad to realize that I'm like this and also sad to look back at what I had and didn't appreciate.

"The" Announcement

2008-03-09T11:40:00.000-07:00

no Yvonne, I'm not pregnant. LOL.

I am so excited to announce that we have launched our new site. My Photoshop Goodies are no longer on my website, but you can find them at the snow pea website along with other designers work. I know you'll be able to find something you love.

Grand Opening of Snow Pea Designs! Starting tomorrow, Monday March 3rd until Sunday March 9th, you can get 20% off of everything in our store! Actions, Digital Scrapbooking, Templates, Textures, even some Freebies!

We will also be having a scavenger hunt in the forum. 1st, 2nd and 3rd place winners will get gift certificates to the store. Please come join us and have some fun!!

If you are a member of flickr or would like to join we have a challenge group that is tons of fun! If you join the group and share photos in the pool you might even be photo of the day on our blog

visit us at:
www.snowpeadesigns.com

back to your regularly scheduled program. I'll be keeping up with my blog more often now. :P

Personal Project

2008-02-27T21:23:00.000-08:00

I've started a project! I have to take one photo everyday. No real rules except for that.

this is my day 3 entry

you can see the whole set here

I have a feeling this will turn into some soul searching and a journal of sorts. I'm excited about it!

What's For Lunch?

2008-02-19T13:46:00.000-08:00

What happens when I have nothing in the house to eat and I'm too lazy to go out and get something?

I make up my own recipes. I may be able to cook following a recipe, but making up my own recipes is not one of my strong suits.

The soup I made today wasn't too bad. I ate enough to get full so it must have been pretty ok.

1.5 cups of chicken broth
1 tbsp soy sauce
a dozen or so baby carrots chopped
1/4 cup cabbage chopped
2 cups cooked jasmine rice
salt

combine chicken broth, soy sauce, baby carrots in a microwave safe bowl. microwave on high for 5 minutes.

stir in cabbage and microwave on high for 3 more minutes.

poor over hot, cooked jasmine rice and salt to taste.

pretty easy and taste pretty good, especially if you're cold.

Also, I'm hoping I'll be able to announce some great news soon. It's why I've been so busy and no blogging lately.

Film!

2008-02-06T10:49:00.000-08:00

Well, since winter has me a bit of a slump I decided there's no better way to feel creative again than getting out my medium format TLR and shoot some film. Film seems to make me stop and look at things differently.

Camera: Super Ricohflex
Film: fujichrome velvia 100F

so beautiful!

2008-02-04T16:17:00.000-08:00

I mean seriously! this really does make me want to weep (in a good way of course). I'm buying a ukulele, I really am! I'm going to teach myself how to play it.

I'm also buying his CD.

Slow Cooker Jambalaya

2008-01-31T13:41:00.000-08:00

Slow Cooker Jambalaya

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

my review: there is no possible way this could be bad! I mean look at the ingredients. But seriously it was sooooo yummy and not too spicy. My daughter ate some.

PS - I guess I must have been really hungry last night because I forget to take a picture. Maybe I'll take one of the leftovers later.

Ponder of the day

2008-01-26T13:34:00.000-08:00

Why is it when two planes almost hit each other it is called a near miss? Shouldn't it be called a near hit?

Shrimp Bruschetta with Limoncello

2008-01-25T17:05:00.000-08:00

Shrimp Bruschetta with Limoncello

1/4 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
12 large shrimp, cleaned with tails left on
1 lemon, zest finely grated and juiced
1/2 cup limoncello liqueur
Salt and freshly ground black pepper
1 baguette, sliced into 16 slices, or 8 slices country bread
1 bunch flat-leaf parsley, chopped to yield 1/4 cup

Preheat the broiler or grill.

In a 12 to 14-inch saute pan, heat the olive oil over medium heat until just smoking. Add the garlic and cook until it turns light brown. Add the shrimp and cook without turning for 2 to 3 minutes, until bright red. Turn the shrimp over and cook for 1 minute. Add the lemon juice, and limoncello, and cook until reduced to about 1/3, about 2 minutes. Season with salt and pepper. Remove from heat and set aside.

Grill or toast the bread and place on a platter. Spoon 1 shrimp with sauce onto each toast, sprinkle with lemon zest and parsley, and serve immediately.

my review: Oh My Goodness, yumminess! I was hesitant to cook with alcohol again because of the white wine incident, but the Limoncello turns into a syrupy sweet and sour sort of sauce. Even O loved this one. Also, I didn't toast the baguette because it was already pretty hard.

Why don't you just...

2008-01-24T20:52:00.000-08:00

I was driving home yesterday and I noticed the cars license plate in front of me was really really dirty. Well, most cars are pretty dirty this time of year since it's almost impossible to have it washed unless you want the water to freeze on contact or you have a heated garage.

The main reason I noticed the license plate was because there was a very very bright clean spot where the expiration was.

My first thought was... it probably took more time to make that perfect clean little square then it would have taken to just clean the whole thing off.

I had my camera in the seat next to me, but the light wasn't red long enough for me to get a picture of it. :(

Tuscan Chicken with White Beans and Wilted Greens

2008-01-23T22:26:00.000-08:00

Tuscan Chicken with White Beans and Wilted Greens

2 cups sliced red onions
1 cup sliced fennel bulb
2 cloves garlic, minced
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 cup reduced-sodium chicken broth
4 (5-ounce) skinless chicken breast halves (with bone)
Salt and freshly ground black pepper
2 tablespoons chopped fresh rosemary leaves
1/2 cup sliced roasted red peppers (from water-packed jar)
4 cups chopped Swiss chard leaves
1 crusty loaf of bread
2 tablespoons olive oil
1 clove garlic

Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth.

Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal.

my review: LOVE IT! Actually I'm not a huge fan of chicken being that its always so dry. So when I do cook with it I usually use thighs. I did however use the breasts that the recipe called for this time. I can't say that the chicken was my favorite part, but it was yummy (I picked off the red pepper since I don't like it). My favorite part was the greens, beans and bread. mmmm. I improvised a little and added some spinach with the chard since I had some in the fridge that was about to go bad. I think this would also be delicious with collard greens and some green beans maybe.

spare change laying around?

2008-01-23T10:04:00.000-08:00

you can donate it to my "I want to own the Flour Mill" fund. I'm about $5.9 million short on buying it. How much is it selling for? $5.9 million. :P

But seriously, how cool would it be to be able to buy the Flour Mill and make a huge mansion out of it. Luckily it's listed on the City-County of Spokane Historic Register and the National Historic Register, so whoever does buy it can't destroy it.

This amazing place was built in 1895 and then renovated into a shopping center for The Worlds Fair in 1974. It overlooks Riverfront Park and the falls.

*sigh* I so so wish I could buy it or at least see inside before it's sold so I can dream of all the wonderful things I would do to it. If anybody knows a realtor that is willing to let me in to take pictures let me know!

the pictures used in this blog were NOT photographed by me. the first one I got from metroSpokane blog and the second one I got from Historic Preservation Office website. If me using either of these photos is a problem or violating any copyright please let me know and I will take them down immediately.

when winter creeps in

2008-01-16T22:38:00.000-08:00

When I moved back to Washington from SoCal, I have to admit that I looked forward to the snow. It can be so peaceful walking outside on a snowy night to the sound of nothing...just...quiet. When I was a kid I would sometimes just sit in the snow (in full snow gear of course) and listen. It was almost like meditating.

So I truly enjoyed our first couple of snows this winter. I could even forget the cold that came along with it. It was a new adventure, something I hadn't experienced for a few years.

But like all adventures the excitement ended with a reality check.

This stuff is cold and wet and, did I mention cold?

It's at these moments that I remember why I left in the first place. What I always wonder about myself is why I can't hold onto those bad memories for long enough to keep me from trying that adventure again. I'd like to think of myself as a person who learns from their mistakes, but many times I've proven myself wrong.

This is one of those times...

note to God: I do love the snow, but does it have to be so cold? Also, do you think you could have it only last like a month or so?

SOOC

2008-01-16T10:11:00.000-08:00

this first one is straight out of the camera! no editing at all!!

and the two that I did edit

before the sunset

after the sunset

dream...

2008-01-15T20:52:00.001-08:00

me and the little one haven't been feeling very good, but we got out for a walk yesterday.

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

2008-01-15T20:49:00.000-08:00

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

my review: YUM! I have to say while I was chopping those basil leaves my mouth was watering. The smell of basil is almost as good as the smell of cilantro.

I'm not one who likes to eat capers, but they sure add amazing flavor to most dishes. This was perfect with wild sockeye salmon, it's color is a little more red than other kinds, wild has so much more flavor than farm.

fast, easy, healthy AND yummy!!

Photophlow!

2008-01-14T12:17:00.000-08:00

have you seen this!!! OMG, I need to have it!!

Photophlow

request an invitation

Ponder of the day

2008-01-14T11:33:00.000-08:00

If you don't repair your brakes right away should you make your horn louder?