When I was making coffee this morning, I do my usual and head to the porch to see what the day is going to be like--hot---cold---wet---dry---windy--- cloudy---sunshine. Making a point to the fact that weather does play a very strong part in emotional stability. I made that point from years of calling my customers from coast to coast. Almost every conversation came back to what's the weather like there? Or, something to that likeness.
If I was calling, say Florida, and they had just had a hurricane (like the awful one named Michael) I would call another customer, in say Maryland. You soon learn just how much your world is different from someone else. You also learn that people react to weather in different ways, but they react none-the-less. So, my old habit of starting my day by looking out to see the 'real time' weather and not something coming from the TV, is partly habit and partly a genuine interest in how weather can be a very big emotional load on someone else. Knowing that in business brakes barriers. Knowing that today also plays a big role in pictures. Editorial images will also go as a "new" around the world. Weather is such a major part of our world.
Just as soon as I saw the sky, I ran back inside and grabbed the camera. These types of clouds sell very
well to graphic artist and copy layout. Because they are relatively rare, when that cold air gets overridden by warm moist air, the effect is spectacular. The mix was just right. They don't last long either so time is of the essence.
Just as soon as I shot the most interesting ones--I loaded them up on the computer to see what I actually had. As I had that first cup of coffee and was going through my images, it hit me that the day was going to be more wet than dry and that I had better get moving before the downpours came.
As I headed inbound after this mornings shoot, I stopped at K-Rogers to get some of the fresh rolls. They do bake them in store but the dough is frozen and shaped so they come out in that big roll that I cut down the center and toast. When I got home, I started a whole chicken in water. Forty minutes to cook in a rolling boil of salt, pepper, onion and a little poultry seasoning. I usually cook mine about 50-55 minutes and then pull the chicken out and put it on a cooked sheet where I de-bone the chicken, and set the skin aside. The dumpling I cheap a little. Walmart Neighborhood Markets have frozen dumplings in strips and I cut the strips into thirds and put the chicken meat and dumplings back into the water and let it simmer for another 45 minutes with a can of cream of chicken soup. All I'm going to say here is that yes, I went back for seconds and it was so really good. I'll have it tomorrow again and then freeze the balance for quick meals later on. The bones and skin I will cook off tomorrow and make chicken noodle soup. The high after this second cold front is not getting out of the mid 40s. I stopped at ACE hardware on the way to the doctors,Wednesday to get furnace filters and I'm sure that I will probably have to turn the furnace on earlier than last year, I didn't turn it on until the 27th of October when it hit 36 degrees. Nine degrees or less is getting pretty close to that, but its about a week to 10 days early this year. In 2016, it was well into December before I turned on the furnace.
I'll make my batch of chili sometime around Thanksgiving where I can use up the turkey in the chili. I always tried to alternate the ham and turkey. If I had ham this year on Thanksgiving, I had turkey on Christmas and vise verse. Then, I discovered the whole turkey breast frozen thing and started buying two at the same time and be done with the main course for the holiday. Hotdog would sit on the bistro chair and watch me cook. She loved being in the kitchen and I miss her so now. I had her for 13 years.
If I was calling, say Florida, and they had just had a hurricane (like the awful one named Michael) I would call another customer, in say Maryland. You soon learn just how much your world is different from someone else. You also learn that people react to weather in different ways, but they react none-the-less. So, my old habit of starting my day by looking out to see the 'real time' weather and not something coming from the TV, is partly habit and partly a genuine interest in how weather can be a very big emotional load on someone else. Knowing that in business brakes barriers. Knowing that today also plays a big role in pictures. Editorial images will also go as a "new" around the world. Weather is such a major part of our world.
Just as soon as I saw the sky, I ran back inside and grabbed the camera. These types of clouds sell very
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| Angry Looking Clouds from a Eastern Pacific former Hurricane. |
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| Former Hurricane Sergio, now Tropical Storm Sergio centered over the Baja of California already sending his flow of moisture to North Texas. We are forecast to have 4-inches of rain plus over the next 5 days. AARGH!!! |
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| Warm air flowing over the top of cold air--or is it the other way around? |
Just as soon as I shot the most interesting ones--I loaded them up on the computer to see what I actually had. As I had that first cup of coffee and was going through my images, it hit me that the day was going to be more wet than dry and that I had better get moving before the downpours came.
As I headed inbound after this mornings shoot, I stopped at K-Rogers to get some of the fresh rolls. They do bake them in store but the dough is frozen and shaped so they come out in that big roll that I cut down the center and toast. When I got home, I started a whole chicken in water. Forty minutes to cook in a rolling boil of salt, pepper, onion and a little poultry seasoning. I usually cook mine about 50-55 minutes and then pull the chicken out and put it on a cooked sheet where I de-bone the chicken, and set the skin aside. The dumpling I cheap a little. Walmart Neighborhood Markets have frozen dumplings in strips and I cut the strips into thirds and put the chicken meat and dumplings back into the water and let it simmer for another 45 minutes with a can of cream of chicken soup. All I'm going to say here is that yes, I went back for seconds and it was so really good. I'll have it tomorrow again and then freeze the balance for quick meals later on. The bones and skin I will cook off tomorrow and make chicken noodle soup. The high after this second cold front is not getting out of the mid 40s. I stopped at ACE hardware on the way to the doctors,Wednesday to get furnace filters and I'm sure that I will probably have to turn the furnace on earlier than last year, I didn't turn it on until the 27th of October when it hit 36 degrees. Nine degrees or less is getting pretty close to that, but its about a week to 10 days early this year. In 2016, it was well into December before I turned on the furnace.
I'll make my batch of chili sometime around Thanksgiving where I can use up the turkey in the chili. I always tried to alternate the ham and turkey. If I had ham this year on Thanksgiving, I had turkey on Christmas and vise verse. Then, I discovered the whole turkey breast frozen thing and started buying two at the same time and be done with the main course for the holiday. Hotdog would sit on the bistro chair and watch me cook. She loved being in the kitchen and I miss her so now. I had her for 13 years.
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