Church in the country

Traveling through the rain yesterday, I decided to pull over and take a couple of pictures of this large church and cemetery:

Cemetery and United Methodist Church, rural Maryland
Cemetery and United Methodist Church, rural Maryland

I have a “walking around” camera that I often carry with me on the motorcycle; it’s also the camera I use during inclement weather and let the grandson use if we’re out on a photo walk. I had this Panasonic Lumix with me yesterday to take this picture.

I will eventually get back to this area and take more pictures of the cemetery and the church, probably during nicer weather.

Though not obsessed, I do enjoy photographing both churches and cemeteries. I took this picture about 10 days ago in Spring Grove, PA:

Paradise (Lutheran) Church - shutter and window
Paradise (Lutheran) Church – shutter and window

This church was built in 1849; a newer church, built across the street, is now used for regular services. Not sure how often this one is still used, if at all.

In April, I was in Lewistown (Thurmont), MD, taking pictures of St. John the Baptist Church:

St. John the Baptist Church and cemetery
St. John the Baptist Church and cemetery

Note: pictures of Spring Grove and Lewistown churches were taken with my prosumer Nikon camera.

Breakfast

Breakfast is an important meal… I don’t always cook breakfast (occasionally I eat cold pizza or cereal or cheese or …? ); but when I do cook, I sometimes take pictures. This morning was one of those times:

Eggs, waffles, and a tomato from my garden
Eggs, waffles, and a tomato from my garden

Are those almost perfect looking eggs or what? I heard an interview on NPR a few months ago featuring Julia Turshen (I believe it was on Fresh Air but don’t quote me on that). She is the author of a cookbook called Small Victories. Included (and mentioned during the interview) is a recipe for perfect eggs. It works — adding a teaspoon of water to the frying pan and covering cooks the eggs through, keeping the yolks soft but the whites cooked. No flipping required. And, yes, I bought a copy of that cookbook.

Here are a couple of pictures of breakfast from a few weeks ago:

Ready to make some scrambled eggs
Ready to make some scrambled eggs
Scrambled eggs with cheese, onion, and home grown tomato
Scrambled eggs with cheese, onion, and home grown tomato

No recipe was needed for this one — even I can cook scrambled eggs. I do saute’ my onions for a few minutes before adding the other ingredients — in my opinion, it improves the flavor as long as I don’t overcook them (just long enough to keep them crunchy but not so long as to make them transparent).