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Claudia Danforth Ward
Bridgehampton, NY
Interests: Photography, travel, cooking, writing,
Recent Activity
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Barbie Reading a Book © 2019 Claudia Ward Sitting in the sun on a chaise lounge yesterday afternoon, I suddenly noticed the distinct shadows my hands were making on the woven material I was sitting on. A Cranky Codger © 2019 Claudia Ward Being alone (and never bored), I began playing and thus these characters were born. The Patient Pup © 2019 Claudia Ward I hope you find them as entertaining as I did. A Happy Hippo © 2019 Claudia Ward If you don't, you may question my sanity. But really, tell the truth, what do you see? The Thinker... Continue reading
Posted Sep 29, 2019 at Open Window
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Early Morning on Kellis Pond © 2019 Claudia Ward It's been a remarkable week and even a couple of weeks. Perfect weather. Lumber Lane © 2019 Claudia Ward Cool "sleeping weather" at night and beautiful, dry, sunny days. Sagg Pond © 2019 Claudia Ward I've had to dust off the trusty, rusty, photography skills to memorialize these days. Foggy Sunrise © 2019 Claudia Ward I love the variety. Sagg Sunrise © 2019 Claudia Ward I hope you enjoy them as much as I do. Web Design © 2019 Claudia Ward Continue reading
Posted Sep 27, 2019 at Open Window
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Jellied Consommé Madrilène © 2019 Claudia Ward Growing up I recall my father enjoying a chilled bowl of Jellied Consommé Madrilène with a squeeze of lemon on hot summer days. In those days, and in our house, soup came from a can and this one was no exception, although this can was refrigerated before serving up its contents. Back then, I seem to recall the label reading "Cross & Blackwell". Recently, I transferred my paper recipe box to Pepperplate, my online recipe box. Amongst the cut out recipes I found one for Jellied Consommé Madrilène from an unidentified source. I... Continue reading
Posted Sep 21, 2019 at Open Window
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I can't help myself. The produce we get all summer at our local farm-stands is simply irresistible. Strawberries in the Spring, lettuces of all sorts, corn, peaches, and, of course, my beloved tomatoes! I not only love working with these incredible ingredients in the kitchen, but I adore photographing them as well. Strawberry Gazpacho with Garlic Croutons This Spring I filled our freezer with Strawberry Ice Cream, Strawberry Sorbet, and Strawberry Frozen Yogurt (my favorite), and scooped them on top of a Strawberry Lime Crostata every chance I had. When I saw a recipe for Strawberry Gazpacho with Garlic Croutons... Continue reading
Posted Sep 14, 2019 at Open Window
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It will be a very long time before anyone forgets the name Dorian and it’s been said that the National Hurricane Center will most likely permanently retire the name Dorian from their 6-year rotating name list. This monster storm was named on August 24th and passed by us on the east end of Long Island two weeks later! Moving at a glacial rate, Dorian destroyed the Abaco Islands and Grand Bahama, threatened Florida, unleashed a barrage of tornados in the Carolinas, and flooded poor Ocracoke, after which it kindly accelerated brushing the East End with only 7-10 foot surf. Thinking... Continue reading
Posted Sep 13, 2019 at Open Window
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September 11, 2001 was a beautiful post-Labor day with clear blue skies, a feeling of normality and security, and the wonderful joy that a fast-approaching Autumn brings. September 11, 2019 is a beautiful post-Labor day, with serious questions about normality, strong feelings of insecurity and only a cautious optimism about the coming season and those beyond. As most who have ever read this blog know, I was downtown on 9/11. We'd just two months earlier moved downtown to an apartment, in a converted insurance company building, roughly 3-4 blocks east of the trade center, and I worked at One Wall... Continue reading
Posted Sep 11, 2019 at Open Window
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Build .. of course. The designer of this was heard telling an inquiring spectator "It's something to do." And so it was. This "masterpiece" took him a little under two hours and it was fascinating watching this pyramid emerge from the sand. Our guess is this man is never bored. He provided a great deal of entertainment and fun to children of all ages. It's inspiring to see grown men build sand castles. Happy Labor Day weekend everyone. Continue reading
Posted Aug 31, 2019 at Open Window
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(This post was originally drafted August 25, 2018. Simply got busy. Tomatoes are still available here but fewer in number.) It seems all I post about these days is food of some kind, but how can I not when the season is upon us and doesn't last very long. Tomatoes!! There are farm fresh tomatoes, heirloom and "regular", everywhere and all I want to do is enjoy their incredible flavors. I'm searching for recipes that allow me to freeze some of this goodness so we can enjoy it over the winter, but when I saw this recipe, one to be... Continue reading
Posted Oct 4, 2018 at Open Window
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It's summer, we all want fresh food, cool recipes, and a limited amount of time in the kitchen. Loaves and Fishes is a food store in Sagaponack on the East End of Long Island that has been family owned since 1980 and specializes in fine prepared foods for takeaway. Anna Pump opened the store having loved food and its preparation since she was "tall enough to reach the stove and old enough to measure out ingredients for a cake". "I had always loved cooking. It simply was a way of life." Growing up on a 70-acre farm in northern Germany,... Continue reading
Posted Aug 23, 2018 at Open Window
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Peaches ... are my favorite fruit of all. In July, I shared the easiest and best recipe for strawberry ice cream that I ever made and commented that I was going to adapt the recipe for peaches when they came in to season. Well it's peak peach season on Long Island right now and I did adapt that recipe. I do, ever so humbly, report that it's a great success. Just think, there's no tricky custard to create, there's nothing that can curdle if mistreated, just half and half, sweeteners, and, of course, peaches. Make the plunge. Buy an ice... Continue reading
Posted Aug 16, 2018 at Open Window
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Sadly I don't appreciate all that guys do about a car, but I do appreciate the beauty, the lines, and the design of a classic. Peter's "Cousin Brucie" just bought the car he fell in love with decades ago and she is sweet - a Dodge Charger. Well cared for all these years, long and sleek, with headlights that roll open and closed. It's been his dream and dreams do sometimes come true. She's a real beauty as is his bride who was with him in his first Charger, some forty years ago. Enjoy the slide show Brucie baby, and... Continue reading
Posted Jul 24, 2018 at Open Window
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Note: Many of you were included in a group distribution list that received almost weekly updates of Peter's progress throughout the last three months. This will be redundant to you, but I wanted to share a summary of what's available in the field of Wound Care these days for others. Postings to Open Window have been irregular lately because Peter and I have been in a marathon of wound care since April 24th. Earlier in the year, Peter had some bumps that were on the inside of his right ankle biopsied and we learned that he had basil cell cancer.... Continue reading
Posted Jul 22, 2018 at Open Window
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The end of the local strawberry season is always sad to see come but before it did this year I made a batch of this truly delicious frozen yogurt. This is exceptionally easy to make and the results are packed with the flavor of strawberries and the slight tang of yogurt. Use Greek-style yogurt for the best results, it's richer, thicker, and has less water than regular whole-milk plain yogurt. Don't expect this to thicken and increase in volume in the ice cream maker as ice cream does. Just follow the simple instructions and you will be blown away by... Continue reading
Posted Jul 14, 2018 at Open Window
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Birthday parties were such fun events when I was growing up. Having so many kids over to play, and eat ice cream and cake was pure bliss. Mom always made us take a nap before our birthday parties, which really was intended on getting us out of the way so she could set the stage. My favorite birthday party event ever was the string game. Mom would wrap a "party-favor" in tissue paper, tie the end of a small ball of string to it, hide the little treasure, and then weave the ball of string throughout the living and dining... Continue reading
Posted Jul 10, 2018 at Open Window
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Custard-free, easy strawberry ice cream. Nothing could be simpler or better, and that's what this post is all about. Back in June 2010, I found a recipe for Strawberry Ice Cream that required making an egg custard. As I was a newby to ice cream making at the time, I thought there had to be a custard to be truly good authentic ice cream, and I did thoroughly enjoy eating it. If there are fresh strawberries in it, how could anything be bad? Fast forward eight years, through many, many ice cream recipes and formulas, and low and behold I... Continue reading
Posted Jul 7, 2018 at Open Window
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Statue of Liberty at Dawn © Claudia Ward We sincerely wish everyone a happy and safe 4th of July ... week, remembering the liberties and principles upon which our country was founded. As I was watching the Boston Pops last night, I was brought to tears listening to the Oscar, Tony and Emmy award winner Rita Moreno (86), a woman of Puerto Rican descent describe her first sighting of the Statue of Liberty, followed by a reading from "The New Colossus". This poem was written by Emma Lazarus, a descendent of early Jewish settlers of Portuguese origin, in 1883, to... Continue reading
Posted Jul 5, 2018 at Open Window
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Martha's Vineyard became one of our favorite places when we landed here by chance in June 2009. It is an island just south of Cape Cod in Massachusetts with a land area of 100 square miles making it the 58th largest island in the U.S. and the third-largest on the East Coast after Long Island and Mount Desert Island in Maine. There are six towns on Martha's Vineyard and we touched each one the very first day (by car): Picturesque Edgartown, in the East, which includes the infamous Chappaquiddick (of Ted Kennedy fame) and Katama, is the island's largest town,... Continue reading
Posted Jun 15, 2018 at Open Window
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Over the holiday weekend Costco had Dungeness crabs as well as Alaskan King crab legs, two of my favorite things to eat. We usually make a salad or dip from the Dungeness crab, but this time I wanted to try something new. Peter generally doesn't care for crab cakes as all too often they are like "hockey pucks" so I did lots of research and found one recipe that I thought would work. And, it did. Crab cakes in which the crab is the star. Sweet crab, crisp crust and tart lemon - simple and divine. A side of Peter's... Continue reading
Posted Jun 3, 2018 at Open Window
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Growing up pasta wasn't part of the family's standard fare despite it being one of the easier things to make. In fact, when I was growing up on Cape Cod, we never heard the word pasta. All we knew was spaghetti which was only a Sunday dinner meal, easily made ahead thus allowing the cook, our mother, "time off" from preparing three course meals. Sometime in the mid-80s, as upscale gourmet Italian restaurants peppered the Manhattan landscape, I became aware, as we all did, of pasta and the word became prevalent in our vernacular. Celebrity chefs introduced us to all... Continue reading
Posted May 21, 2018 at Open Window
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Happy Mother's Day everyone. After this long, tiresome, dreary, grey winter in the Northeast, we deserve some cheerful color. You'll never guess where I found most of the flowers in this slide show ... in the parking lot of our high-end food store. But who cares, I'll take color anywhere I can find it. Hope these images brighten your day as much as they have mine. Enjoy. Photos & Slide Show by Claudia Ward © 2018 Music: "S'wonderful" played by the New York Philharmonic Continue reading
Posted May 13, 2018 at Open Window
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Coat of Ice © 2018 Claudia Ward Fiery Bull © 2018 Claudia Ward Some times Peter and I are "late to the game", not often but some times, and we were very late to the Game of Thrones. We never saw one episode until this winter and here we are now 5-6 months later, all caught up. The reason we started watching at all was because I was tired of hearing people reference events that are part of the series, like the Red Wedding, and having no idea what the reference meant. Now I have a bit of trivia that... Continue reading
Posted Apr 1, 2018 at Open Window
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When we entertain, I don't want my guests to fill up on appetizers before dinner so I'm always looking for unusual "nibbles" that will just start the evening off, leaving room for the dinner to shine. These nuts fill the bill perfectly. They complement a cold drink, don't impair conversation, and have wonderful unusual flavors - the smokey heat of chipotle chili powder, the sweetness of maple syrup and light brown sugar, and the piney aroma of fresh rosemary. When making this recipe, I can't underscore enough the importance of "tossing" the nuts in the pan numerous times after they're... Continue reading
Posted Mar 29, 2018 at Open Window
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Un Tunnel © 2010 Claudia Ward Yesterday was the day of marches - Marches for Our Lives - around the globe. I was unable to attend one but I was riveted to my television from 11:00 a.m. until 3:00 p.m. watching the rally in Washington D.C. I spent most of that time with a box of Kleenex next to me as tears of pride, sadness, and hope welled up in me in wave after wave after wave. Pride in the youth who were speaking so eloquently, passionately and clearly, and who propelled these events into existence. Sadness that our youth... Continue reading
Posted Mar 25, 2018 at Open Window
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Three nor'easters in less than two weeks! Enough already! First there was Riley on March 2-3, then there was Quinn on the 7th and finally (?) Skylar this past Tuesday March 13th. Nor’easters form when balmy ocean breezes collide with cold air from over the continent - the larger the difference in temperature, the more powerful the storm. And no surprise to most of us, scientists say that climate change is fueling nor’easters, by warming the seas. These powerhouse storms have come with varying degrees of heavy snow and rain, sustained strong winds, and surging waves and tides, the results... Continue reading
Posted Mar 17, 2018 at Open Window
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Well it's only fair that I share the recipe for Pommes de Terre Sarladaise that I mentioned in the Duck Confit post last week. For those among us who are not vegetarians, duck fat is the holy grail, it can make the toughest of us swoon, and the bi-product of making yummy duck confit is duck fat and lots of it. Pommes de Terre Sarladaises is served everywhere in the Dordogne part of Southern France and is easy to make at home, there are only four ingredients: potatoes, duck fat, garlic and parsley. How easy is that? If butter makes... Continue reading
Posted Mar 11, 2018 at Open Window