Sunday Funday.

Today I went out for a photography walk with my good pal, my Canon D20. It has been a while since I have just gone out and shot images for myself and not for some assignment that has little personal meaning. It felt so good to do something for me and not think...what would my prof think of this? I wandered around LAX by foot and found many things that captured my attention. I'm hoping to spend some nights in the photolab this week and work on editing them. I will put them up as soon as they are done. My photo walk also made me realize how addicted I am to taking selective focus images....and how badly I need to purchase a macro lens to maximize the capabilities of taking these types of images. Santa, wherever you are, I hope you are listening.
On a different note, a family member of mine just passed away unexpectedly. I don't like to dwell on these types of things, however, this really got me thinking about how unpredictable life can be. I don't like that it sometimes takes a tragic event to shake me into realizing that nothing in life is a guarantee and no one knows how much time they have left. Each day that passes is a day you can never get back. With this in my mind, instead of spending my whole Sunday studying, I took pictures and spent the afternoon at the co-op and in the kitchen with a good friend. I was able to make a soup with ravioli that I have been wanting to make for a while now. I went to three different stores and had a slight meltdown in the frozen food aisle before actually locating where frozen ravioli is. But one melt down and three stores later, I made a delicious soup!
Ravioli Soup (recipe from eatingwell.com)

• 1 tablespoon extra-virgin olive oil
• 2 cups frozen bell pepper and onion mix, thawed and diced
• 2 cloves garlic, minced
• 1/4 teaspoon crushed crushed red pepper, or to taste (optional)
• 1 28-ounce can crushed tomatoes, preferably fire-roasted
• 1 15-ounce can vegetable broth or reduced-sodium chicken broth
• 1 1/2 cups hot water
• 1 teaspoon dried basil or marjoram
• 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
• 2 cups diced zucchini, (about 2 medium)
• Freshly ground pepper to taste

Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.

And....I forgot to take a picture. You'll just have to make it!

I'll leave you with one of my favorite songs.