#Beertography: Recropping Old Photos

Sally wants me to write a grilling cookbook.  Been after me to get started for years. 

I have the first ten thousand words down in draft, and I have an idea how I want move forward.  That's all good.  However, the working version reads more like a grilling memoir than an actual cook book, to the point that I felt like I needed to spend some more time grilling before pressing into the meat of the story.

See what I did there?

Pics from Rhode Island

Sally and I went camping up in Rhode Island last week while our girls were on a mission trip to Philadelphia.  We stayed at a campsite maybe five miles north of Newport.  We were only up there for three days, and it felt like we spent half our time setting up or tearing down, but it was still nice to get away.  We spent a day at the beach and a day out on the bikes, and I cooked a lot on the travel grill.  The trip itself was a lot of work, but it was also fun.  

I took this one for the Grill Geek Instagram account.  I took it myself using my
camera's ten-second count-down timer and Night Portrait mode.

World Cup celebration.

I took these pictures with the camera I got for the coming Army Football season.  I was originally looking just for a simple point-and-shoot, but on my friend Matt's advice, I bought used and went a little upscale.  The camera itself is 2014 tech, but I prioritized optical zoom and wound up with a decent piece of entry-level equipment.  I'm not some great photographer, but I read the manual cover-to-cover, and I then spent a good amount of our trip playing with the settings.  Results are below.

#GrillGeek: Grilled Swordfish with Pineapple Salsa

4 swordfish steaks (½” to 1” thick)

1 cored pineapple
Chili seasoning (optional)
Medium salsa
Oil oil
Salt
Pepper
Oregano or Italian seasoning
Hot sauce (optional)

#GrillGeek: Simple vs. Easy

I don’t know if you guys know this, but I’ve been working—very occasionally—on a grilling cookbook for the past eight months or so.  I got the first maybe 10K words down and ran into something of a wall.  I realized that I needed to experiment more, that I’d gotten stuck too deeply in a rut with my grilling to write an interesting full-length story.  

I needed time and space to experiment.