Together We Can Flame Or Cure │ vine harvest from soil sweetened by frost and crimson moons │ Bayfield, Wisconsin
#earthlydelights #thoseeyes #delighteverymoment #november #bayfieldwi #wisco #selfportrait #threegratitudes #dailygratitudes #thankful #fineartphotography #photosession #livemoremagic #liveauthentic #vines #thanksgiving #openairplaces
Past the waves that jump and pull like horses
and the sun that shines to help the eagles.
A moment of truth and beauty stilled in image form by Lindsey Segundo during Douglas Beasley’s Dramatic Portrait: Figure in the Badlands workshop, May 2021.
You can learn more about Lindsey’s work on her website.
#badlands #featherfans #sacred #sunlightbrilliant #rewilding #bodysovereignty #inspiredbynature #femaleform #dramaticportrait #fineartphotography #artmodel #serotoninboost #poetrylovers #landscapelovers #douglasbeasley #openairplaces
…Knock, knock
#doors #doorsofinstagram #openhouse #openairplaces #welcomehome #tinyhouse #knome #doorsofdistinction #opendoors #threshold #selfportrait #selfportraitphotography #blackandwhite #fineartphotography #foundobjects #livemoremagic #openup #knockknock #enterimagination #bonelake #creativesummit
Where we go we don’t need roads
#wherewego #mapping #cartographer #mapmaker #openairplaces #samsararidge #wisco #selfportrait #selfportraitphotography #advancedselfie #creativesummit #fineartphotography #blackandwhite #foundobjects #kitchentent #shelter #photographersofinstagram #photographerlife #creativelifehappylife #livemoremagic
SERVES 4
Step 1 Preheat oven to 400° F. Heat olive oil in an 8 in. ovenproof skillet (I use a cast iron skillet) over medium heat. Add cherry tomatoes, and oregano to skillet and sauté until the tomatoes burst – about five minutes. Sprinkle with salt and pepper, and add corn and mushrooms to skillet, cook for several more minutes until mushrooms are softened.
Step 2 Whisk together eggs and milk. Stir in chopped provolone cheese (you can also use shredded mozzarella) and spring greens. Pour egg mixture over veggies in the skillet and add a fresh grind of black pepper on top.
Step 3 Bake until the center of the frittata is set, about 35 minutes. Cut into wedges and serve with crusty bread, spring greens or hash browns.
JENNA'S SERVING TIP: My mom’s side of the family were truck farmers, and when I was little I learned how to count money by working at vegetable stand. I love buying fresh, local produce from the back of a truck bed! The candy corn and garden-fresh tomatoes really make this meal special, but you can substitute any veggies you have on hand.
For the Marinade
For the Kebabs
Step 1 Whisk together the marinade ingredients in a small bowl. Season with kosher salt and freshly ground black pepper. Cut the chicken breasts into 1 ½ inch chunks. Toss chicken breast cubes in half of the marinade, cover and let rest in the refrigerator for a half hour, or overnight.
Step 2 Cut peaches in half and remove the pit, slice into sixths, and set aside. Slice peppers, onion and mushrooms into 1 inch chunks and set aside. Alternate skewering chicken, onion, peaches, pepper and mushrooms on metal skewers, or on wood skewers soaked in water for 30 minutes.
Step 3 When ready to cook, line a baking sheet with aluminum foil and set oven to broil setting.
Step 4 Place kebabs on baking sheet and baste with a few spoonful’s of the honey mustard glaze. Broil for 30 minutes, turning every 10 minutes until chicken is cooked, and vegetables are tender and slightly charred.
JENNA'S SERVING TIP: I love the summer char and flavor of these kebabs, especially served with a quinoa and cranberry salad. You can also prepare them on a grill!
Photos and text © Jenna Erickson
Step 1
Heat oven to 350° F. Butter a 7 x 11 inch Pyrex baking pan (or an 8-inch square baking pan). Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
Step 2
In a medium mixing bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.
Step 3
In a medium microwave-safe bowl, combine the butter and chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.
Step 4
Add the flour mixture and mix until just combined (do not overmix).
Step 5
Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool in the pan, and then holding the parchment paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into squares and serve.
JENNA'S SERVING TIP: I enjoy serving these delicious brownies on a well-worn cutting board, paired with a mug of hot, French Press coffee, or a glass of red wine if the occasion calls for it!
These images were made during a recent visit to Douglas Beasley's Trade River Retreat Center, near Grantsburg, WI.
Keeper of the Light | yours truly photographed by Douglas Beasley | Trade River WI | June 2017
Art Direction by Jenna J. Erickson. Photo by Mark Teresa
Art Direction by Jenna J. Erickson. Photo by Mark Teresa
Art Direction by Jenna J. Erickson. Photo by Mark Teresa
Art Direction by Jenna J. Erickson. Photo by Mark Teresa
Art Direction by Jenna J. Erickson. Photo by Mark Teresa
Photo by Douglas Beasley
Hourglass studies in my studio today / because quality time is my love language / Eau Claire, WI / February 2017
Pewter fit for Johnny Tremain | crossing the channel on the Madeline Island Ferry Line | April 2016
