Yokohl

The Yokohl Valley is legendary for its display of wildflowers in the spring. I needed to get over that way to shoot an interview for “my project”, so I made sure to leave time to do some photography. I was slightly late to see the wildflowers in their prime. Although at parts they were still in full color and brilliance. Something that is unique about this area is that along with the small and petite wildflowers are grand vistas. Once you climb higher, you can look out and see either the valley or the southwest Sierras, depending on which side of the ridge you’re on.

The road winds up and over the foothills and ends at Balch Park Road, which then continues on up into the Sequoia National Park. Driving Yokohl, it seems as if you’ve discovered this road that no one else knows about. You get the feeling that you’re driving through a very organic, undisturbed country; which is quite interesting being as it’s only twenty minutes out of Visalia and the bustling valley. My whole time on Yokohl, I probably saw less than ten other cars. There are critters running along/across the road, birds flying here and there, and the smell of blooms in the air. On my way back I saw two bobcats, and a hawk flew in front of my headlights. Okay…nuff words. Let’s see some pics!

Consider the lilies how they grow: they toil not,
they spin not; and yet I say unto you,
that Solomon in all his glory was not arrayed like one of these.

These are just some fun experimental pictures...don't ask how I took them :).

Chased by the Light

One book I have really appreciated is a photography book called Chased by the Light. This isn’t your ordinary collection of nature photos. Although books like that are good, this one is extra special.

Photographer Jim Brandenburg was finding his work with the National Geographic to be unfulfilling and possibly even squelching his passion for photography. I can imagine it could. For one thing you’re “on assignment” and are told what to photograph (which, in itself, diminishes artistic freedom). For another thing, the sheer quantity of photos taken is so immense; one could get snap-happy and lose sight of the heart and soul of the thing. So he set out on a photographic journey that he thought would either show him it was time to move on or renew him.

Brandenburg challenged himself on this “journey” to take one picture every day. His location was Minnesota’s boreal forest and his time frame was the Autumnal Equinox to the Winter Solstice, ninety days total. He was going to hunker down, defy the same old, and endeavor to heal his relationship with nature. Although Brandenburg may call this honor and appreciation for nature a Zen-like approach, I would call it walking in the light.

Turning over every rock in search for his picture, Brandenburg found a renewed sense of what makes photography the art that it is. What communicates in the best way the beauty and creepiness of marvelous things? What captures the thing that makes us go “wow”? Searching for your one and only picture has you looking at everything for what it’s worth. It’s like picking the right dish on the menu at your final meal or choosing how to spend the last $5 you will ever have. You have one chance to get it right. Jim Brandenburg hit a grand slam 90% of the times.

Aaron got me this DVD for my birthday. Jim Brandenburg and others talk about the project and Jim gives commentary on some of the photos. There is also a neat slideshow of the "Looking for Summer" project he did afterwards.

"with Mango Salsa"

2 fresh ripe mangos (I used champagne mangos)
⅓ cup red onion, finely diced
6 scallions, sliced
¼ cilantro, chopped
2 pinches salt
½ tsp sugar

Cut the mangos on each side of the pit. Then scoop out the fruit like you would an avocado. Cut the mango into a large dice. Mix in the remaining ingredients. Now you’re done.

Blackened Mahimahi with Mango Salsa

Yep, this was my “birthday dinner”. Here’s the recipe for those who dare! The mango salsa is a great condiment. There is something about the sweet mango with the hot chilies and the fish that make this combination very special. It is a great balance.

Blackening Spice Mix: (or just use Paul Prudhomme’s mix)
4 tbsp paprika
3 tsp sea salt
2 tsp garlic powder
4 tsp onion powder
2 tsp ground black pepper
½ tsp (or more) ground hot red pepper (I used Mojave’s Chili de Arbol)
2 tsp ground coriander (toast and grind whole seeds for the best result)
1 tsp dried thyme
1 tsp dried oregano

In an appropriate sized bowl, add the paprika, salt, garlic and onion powders, and freshly ground black pepper. In a coffee grinder, grind about four chilies. These do not have to be completely powdered; somewhat flaky is fine. Add the ground chilies to the mix. Next, in a small skillet, toast enough coriander seeds to make two teaspoons when ground. Grind the toasted seeds and add to the mix. Finally, partially grind the thyme and oregano leaves and, you guessed it, add them to the mix. Now give your grinder a break. Stir the spices and set them aside. Or, skip all this trouble (if you see it as such) and let Prudhomme do the work for you.


6 Mahimahi fillets, cold
¼ cup butter
¼ cup olive oil
Blackened spices mix (above)
Mango Salsa

Melt the butter and add the oil to it. Pour half of the spice mixture onto a plate. Dip a cold fillet into the butter and oil, letting some of the excess drip off. Place the fish into the spices and flip it to coat all sides. You might even toss the spices onto it. Just don’t get too much on the counter or floor. Set the seasoned fillet aside and repeat the dipping and dredging process with the rest of the fish.

Meanwhile, a large cast iron pan should be heating up on the stove. They say it can’t be to hot when it comes to making blackened fish. Make sure your range fan is on high and a window is open before you begin the cooking. Once the pan is hot, lay a few of the seasoned fillets into the pan. Cook each side until they look like, well, like the picture. If you think they are getting too black and yet are still somewhat raw, turn the heat down a bit or place them in the oven to finish. Don’t leave the other fillets uncooked! Cook those too in the same pan after the other ones are done!

Okay. Serve em’ hot…with the mango salsa. You could wedge some limes too.