P52 42/52 Snack Time!

Copyright ©2015 Deborah M. Zajac. ALL RIGHTS RESERVED

He-Man bought a bag of Sweet Potato & Beet Chips early in the week, and I’ve been snacking on them since.

P52 42 of 52 Sweet Potato and Beet Chips

The colors are the colors of fall; deep purple, and orange. My favorite of the two are the Sweet Potato chips, they’re crunchy, and salty/ lightly sweet, the beet chips are chewy, but tasty. I just wish they were crunchy.

Nikon Df| AF-D Nikkor 105mm| SB600 camera front| Hoodman STEEL Ultra High Speed Digital Film| CS6

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P52 14/52: Easter Cupcakes

Copyright ©2015 Deborah M. Zajac. ALL RIGHTS RESERVED

P52 14 of 52 Easter Cupcakes

Thanks to Betty Crocker these were a breeze to make. 🙂 I found the little Bunny decorations at Michael’s several weeks ago. They’re made by Wilton.

I’m really looking forward to Easter this year because #1 Grandson will be more into it, and he should love the Easter Egg Hunt, and his Easter Basket.

Happy Easter!

If you don’t celebrate it I hope you have a great Sunday!

Nikon Df| AF-D Nikkor 105mm Micro lens| SB600 camera right| SU800 wireless trigger| Hand-held

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Happy St. Patrick’s Day!

Copyright ©2015 Deborah M. Zajac. ALL RIGHTS RESERVED

I made an Irish Tea Cake as a nod to the Irish today. We’re all Irish today right? 🙂  So, here’s a slice of Irish Tea Cake,

I’m having Chamomile tea with mine, what would you like?

Irish Tea Cake and TeaI used a recipe I found on allrecipes. com  It’s delicious and super simple to make. You probably have all the ingredients

in your pantry already!

Prep time: 20 minutes

Cook time 30 to 40 minutes

Ready in 1 hour 30 minutes

Servings: 10


1/2 cup butter, softened

1 cup white sugar

2 eggs

1 1/2 teaspoons vanilla extract- (I used Madagascar vanilla bean paste.)

1 3/4 all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk ( I used whole milk)

1/4 cup confectioner’s sugar for dusting


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.

2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until

fully incorporated; stir in vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.

3. Bake for 30-35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.  Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioner’s sugar right before serving.

Nikon Df| AF-D Nikkor 85mm f1.4| SB910 camera left high bounced off ceiling @1/4 pwr| Hoodman STEEL Ultra High Speed Digital Film| Hand-held

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P52 11/52 Truing a Wheel

Copyright ©2015 Deborah M. Zajac. ALL RIGHTS RESERVED

Project 52 11 of 52

Nikon Df| AF-D Nikkor 105mm Macro lens| Hoodman STEEL Ultra High Speed Digital Film| SB910 camera front low @1/8 pwr fill light| SB600 camera left slightly in front of camera @ 1/16th pwr key light| Triggered via SU800| developed in Photoshop CS6

P52 10/52 Pacific Red Snapper with Wine, Butter, Lemon Sauce

Copyright © 2015 Deborah M. Zajac. ALL RIGHTS RESERVED

P52 10 of 52  Pacific Red Snapper in Lemon, Butter, Wine Sauce

The recipe:
Serves 2

1/2 pound Filet of Pacific Red Snapper cut in half
4 heaping TBSpoons of Flour
Salt and Pepper to taste
1 whole Lemon
2 TBSP Butter ( I use unsalted)
1/4 cup Chardonnay
2 TBSP Vegetable Oil

Preheat Oven to 270 degrees.
Put flour, salt, and pepper in a bowl and stir til mixed then dredge both halves of the Snapper in flour mixture on both sides.

Heat 2 TBSP of Vegetable Oil in sauté pan then add flour coated Snapper halves to heated pan with oil and cook for 5 minutes over medium heat then turn, and cook for an additional 3 minutes.
Remove the Snapper from the pan and put in oven proof dish or pan and place in  preheated oven to continue cooking while you prepare the sauce.

Over low to medium heat add  the Wine to the sauté pan scrapping up the brown bits from the bottom of the pan. Reduce the wine by half. Once the wine has reduced by half add the butter, and juice from the lemon. I used the whole lemon but you may add less if you’d like less lemon flavor. Reduce wine, butter, lemon mixture by half again then remove from heat.  Remove the Snapper from the oven then plate the Snapper, and spoon sauce over the fish and garnish as you like.

I used Mini Bell Pepper curls as my garnish b/c the colors look nice with fish. To make the curls:
Cut off top and bottom off Bell Pepper. Then make one cut down the any side of the pepper and open it and press it as flat as you can then remove the seeds, membrane, and as much flesh as you can from the bell peppers, and discard or use the flesh in a salad. Next Julianne or chiffonier the skin into thin strips then place the strips in ice water for at least an hour to form curls.

I served the Snapper with baked potato, and a green salad with tomatoes, avocado, shaved Parmesan cheese, baked croutons, tossed with balsamic vinegar no oil!  The rest of the Chardonnay we drank over dinner.  🙂

Nikon Df| AF-D 105mm Micro lens| Hand-held| SB910 camera front @ 1/4pwr bounced off ceiling| Hoodman STEEL Ultra Speed Digital Film| Developed in CS6

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P52 7/52 Shoe Shine! Get your Shoe Shine!

Copyright © 2015 Deborah M. Zajac. ALL RIGHTS RESERVED

P52 7 of 52- Shoe Shine!

Nikon Df| AF Nikkor 105mm micro ED f/2.8| SB910 camera front right @ 1/32pwr bounced off ceiling, triggered w/SU800| Hand-held| Hoodman STEEL Ultra High Speed Digital Film

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P52 6/52: The Nut Job

Copyright © 2015 Deborah M. Zajac. ALL RIGHTS RESERVED

P52 6 of 52 The Nut Job

Nikon Df| AF-D Nikkor 105mm f/2.8 micro| SB910 camera front 11o’clock @ 1/2 pwr bounced off ceiling| Hoodman STEEL Ultra High Speed Digital Film| Hand-held| Strobes triggered w/SU800

More to come…