Open Window

Stage Harbor Lighthouse

One of the most photographed, drawn, and painted scenes in Chatham, Massachusetts on Cape Cod is a scene including the lighthouse that marks the entrance into Stage Harbor. It is picturesque, standing by itself at the mouth of the harbor, reminding us all of days of yore when the lighthouse and its attendants protected all who approached or passed.

The Stage Harbor Light was installed in 1880 to compliment nearby Chatham Light in guiding the increasing fishing traffic into Old Stage Harbor, especially during bad weather and frequent thick fog. There are fun stories that can be found on the internet about the lighthouse and its keepers, even one about bootlegging liquor and storing it under the floorboards of the passageway between the lighthouse tower and the keeper's house. In 1933, to save money, the government removed the lantern and capped the tower, after which the property "fell" into private hands.

The Stage Harbor Light property was purchased by a school-mate's grandmother and her two brothers, in 1936. This school-mate and I attended the same school over 40 odd years ago where we only knew of one another and knew nothing about our common connection to Chatham - she as a "summer resident" and me as a "townie". It's thanks to the internet and Facebook that we have connected and learned more about one another over the last few years.

Emily's family has many branches these generations later, and the "seasons" (summer and shoulder) are divided as equitably as possible among the many related families. The property and buildings still have no plumbing, except for a single pump, nor do they have electricity - making a week-long stay on the point a wonderful, rustic adventure. Peter and I were recently invited by my former school-mate to see the lighthouse and property firsthand, and we jumped at the opportunity to see one of our favorite photographic subjects "up close and personal". It was a gloriously sunny, breezy Spring day - ideal for being out in the salt-air and ideal for climbing to the top of the tower to take in the 360 degree views of Stage Harbor, Harding's Beach, and the ever shifting shoals and beaches in Nantucket Sound. Emily and her family graciously gave us a tour of the house and tower, and then allowed us to photograph any corner that caught our eye. In our short stay, Peter and I saw evidence that days here are filled with swimming, kayaking, exploring, and reading on rainy days; and, nights are filled with simple food, conversation, laughter, and lots of card and board games.

This slide show is a small representation of the charm and beauty of this unique  location, and is a token of our thanks to its current residents.

 

Photos by Peter Tooker & Claudia Ward ©2015
Music: "Summer Sailing", by Brian Carter

 

"Sold"

"Harbor Moon" © Peter Tooker

In the world of art shows, there's one little thing each artist hopes to see and that's the "little red dot". The red dot is placed on the label that is on the wall next to each piece and it tells the world that that item has been sold. Recently Peter has been seeing lots of dots.

"Autumn Sky" ©Peter Tooker

Peter and I both now belong to Guild Hall and the Springs Improvement Society (S.I.S.) in East Hampton and participated in their members' shows during the last month. Peter submitted his very popular "Harbor Moon" printed on metal to the Guild Hall show and it sold the first night during the opening reception. For the S.I.S. show in Ashawagh Hall, Peter showed "Autumn Sky" printed on canvas and it too sold early in the show. So Peter's seeing lots of dots and hopes this is "the beginning of a beautiful friendship" with the art-buying public.

Bravo!

"Yesterday" a Beatles Tribute - A Video

Peter is the videographer in our family and he had great fun recording the Long Island Sound Chorus of Sweet Adelines International as well as the Rum Hill Rockers at the Suffolk Theater last Sunday for their tribute to the Beatles. Now it's true that there were several cousins performing, as well as many in the crowd but truly ... there was no pressure. He would have recorded the event and all that great music no matter what, but he does admit it was a little more fun and a bit more challenging focusing on people he knows. At the end of the day, he's calling it a success, and we hope you think so too. Here's a sampling of the performances from that afternoon.

 

Video © 2014 by Peter Tooker
Music by the Beatles
Performances by The Long Island Chorus of Sweet Adelines International &
the Rum Hill Rockers

It's All About Art

This summer seems to be all about art whether it's the tent galleries popping up all over the Hamptons or it's smaller art shows and festivals across the island. Peter and I participated in the annual Clothesline Art Show at Guild Hall in East Hampton earlier this month, collectively showing nine pieces and we each sold one - my "Blue Cascade" (12x18 acrylic face mounted)

and his "White Out" (color HDR image printed on archival art paper).

We were thrilled and enjoyed seeing everyone's work, and it's a really diverse showing.

We're also both currently in the month-long "Endless Summer - Visions of Long Island" exhibit at the Hutchins Gallery in Brookville, NY that opened August 2 and closes August 27. This show is curated by Jill Rader Levine, who also curated the Women of the World show that I participated this past March, and benefits the Nassau County Firefighters Operation Walking Wounded. Peter is showing two gallery-wrapped canvas prints one HDR of a great 1931 Model A called "Past Remembered" and the other his iconic "Lone Surfer". I'm exhibiting three prints: a wave called "Shore Break", "Horse Whisperer" a photo of a girl talking to her horse just before competing at the Hampton Classic, and "Soap Box Derby" a panned photograph of a boy racing in Sag Harbor's soap box derby.

As busy as all of this has made us, we've also been attending shows on the green in Montauk, at Ashawagh Hall in Springs, and at East End Arts in Riverhead, the latter being a group that Peter and I just joined.

"High Line" by Michele Dragonetti

A friend had two of her images selected to show in their National Show which opened Friday night and will go to September 24th.

"Scrim Veil Shadow" by Michele Dragonetti

It was part of a larger event presented by East End Arts called jumpstART 2014 that had the Main Street in Riverhead filled with people enjoying music, dance, and art in nearly every alleyway and park.

And if this isn't enough, we have been preparing for our debut into the world of art festivals on August 23rd at the Shelter Island Outdoor Art Show & Craft Fair. We've purchased a tent, photo bins and baskets, collapsible chairs, mats, clear-protective and shopping bags, battery-operated fans, and, of course, lots of "inventory" and are rehearsing regularly to make setting up and taking down our little art gallery easier when the time comes. This shows the results of our latest rehearsal.

Now we're researching the art festival circuit to plan for the year ahead. Who knows 2015 may bring us to a festival near you!

Art in the Hamptons

Summer in the Hamptons is known for its social scene, its beach scene and now for its burgeoning art scene. In the past 5 to 7 years, three huge art shows have established themselves in the Hamptons.

There's ArtHampton which began seven years ago in the sculpture field of Nova's Ark in Bridgehampton and is produced by the Hamptons Expo Group out of Southampton. This group also created ArtAspen, The Houston Fine Art Fair, and the Palm Springs Art Fair.

Then there's Art Market Hamptons, in its fourth year, created and produced by Art Market Productions of Brooklyn which also produces Art Market San Francisco, Texas Contemporary (Houston), and the Miami Project.

Lastly, three year old Art Southampton was established by Art Market LLC of Miami which also produces Art Miami, Aqua Art Miami, Art Wynwood (Miami), CONTEXT (Miami), Art Silicon Valley in San Francisco, and downtown fair in New York City.

The first two occur on the same weekend every year - last weekend - and for those of you who follow me on Facebook, you've heard a lot about the building of the Art Market Hamptons project in the potato field across from our house. The chic Hamptons, as they are known today, traditionally is a farming and fishing area on the east end of Long Island. We have no large malls, tall office buildings, or huge convention spaces, so if you want to sponsor a large art show you have to build your own gallery, which is exactly what they do.

Starr Tents built the one near us. They leveled the uneven ground by building out a floor structure upon which they raised a metal framework (with cranes) that eventually supported a canvas roof and walls, air-conditioners, glass doors and lighting for over 40 exhibitors. All this was built in 11 days and it took just 4 to take it all down. Here there was an outdoor cafe that served Lobster from the Red Hook Lobster Pound, Roberta's wood-oven pizza (oven imported from Brooklyn), and Van Leeuen Artisan Ice Cream, nothing but gourmet for this group. 

In the gallery built for the 70 exhibitors from around the globe at Art Hampton, there was a cocktail bar and restaurant with a large seating area right in the middle of the tent! AND, on Sunday they even sponsored an exhibition Polo Match on the polo field next door! How Hamptons is that?

All of these shows exhibit modern and contemporary art from around the world, and we get to see it in our back yard! In fact, Art Market Hamptons gives us free VIP passes for their entire show as compensation for any inconvenience they cause in the neighborhood during this 2 to 3 week period. Opening night was very festive, the art was diverse and interesting and the music played by the jazz band was a nice contrast to the beeping of forklifts backing up all day.

This year Peter and I catalogued each day's progress in the creation of Art Market Hamptons gallery, from it's very beginning on June 30th to it's very end on July 17th, and he compiled a video of it all including the VIP party with live jazz. Here it is - a little slice of what it can be like in the summer in the Hamptons during the July art season.

 

Art in the Hamptons 2014
Video by Peter Tooker
Photos by Claudia Ward

 

 

New York, New York

New York, New York © 2007 Peter Tooker

New York, New York “it’s a wonderful town”. I lived and worked in New York for thirty years and left the island of Manhattan behind me five years ago when I “retired” from banking. A good friend, who loves the city and has always wanted to live there, asked me a while ago, “Don’t you miss the city?” To which I responded, “Only when I’m there.”

I spent a couple of days in the city this week and I truly missed the city while I was there. “The City” is what New Yorkers call New York because there just isn’t another one like it. It is one heck-of-a town, and honestly, when you live there it does feel like your town and that’s everything to do with your neighborhood.

Your neighborhood – that’s where you live … where you know the name of your dry cleaner, you smile at the gal who checks you out at the grocery store, the owner of the liquor store will hold the last bottle of your favorite wine for you, and restaurants will “squeeze you in” because you’re local. Neighborhoods all have different characters – some center on ethnicity, some revolve around culture, some have evolved from a concentration of immigrants, and some have developed because of trends.

When I first lived in New York I lived in an area along 86^th Street known as Germantown. The area was being “yuppified” by the likes of me back then but remnants of its historical concentration of German-Americans still existed like the fabulous German butcher, the annual Steuben Parade, and some wonderful German restaurants where we enjoyed spätzle, schnitzel, and strudel all in a beer garden.

Later I moved west along 86^th Street, just around the corner from a neighborhood known as Museum Mile. “The Mile” was spread along over twenty blocks of Fifth Avenue - to the north was the Museum of New York, to the south was the Metropolitan Museum of Art, and the Guggenheim, a favorite, was in the middle. One of the best aspects of this neighborhood was its proximity to Central Park. Just across the avenue, we enjoyed the park in winter, spring, summer, and fall. 

These neighborhoods were both on the Upper Eastside of Manhattan and are known primarily as residential areas. Our next move was to an area that had not been considered residential for generations – the Financial District downtown. This was attractive to us because it meant that my commute to work went from a 45 minute bus and subway ride to a five minute walk. As many financial companies consolidated and looked for less expensive places to do business, building after building south of Fulton Street became vacant. We first lived in a building on John Street, four blocks east of the World Trade Center, that had previously housed a large insurance company. Designed by the same architects who created the Empire State Building, this building was solidly built with windows that were meant to keep the sounds and soot of the city out, and thankfully so as we were living there on 9/11.

It was a challenge to stay downtown after 9/11, but we did and over the years that followed we watched downtown literally rise from the ashes. A love of New York brought businesses like Les Halles, Anthony Bourdain’s restaurant, and De Niro’s Tribeca Film Festival, and financial incentives brought building opportunities. A brand new apartment building was built on a formerly empty lot kitty-corner to the Fed on Liberty Street, and a year after they opened we moved in to an apartment on the 33^rd floor from which we could see all the way uptown to the Empire State Building and the midtown basin.

Midtown Manhattan © 2007 Peter Tooker 

A residential infrastructure wasn’t completely in place when we moved downtown, but year after year more arrived, like grocery stores, dry cleaners, and restaurants that stayed open on the weekends. One of the greatest advantages to living downtown was the ease of access to every part of the city and all of its boroughs because almost every subway passed under our feet, and all three metropolitan airports, even Newark, were within easy reach. One of the best things about living downtown was the proximity to water – the East River, the Hudson River, and New York Harbor were all just a few steps away – with their ferries, water taxis, and wonderful vistas. It was great being among the first to call the Financial District home – we felt like pioneers and like we had the inside line on a new trend in the city – which in fact we did. The conversion of the Wall Street area to a residential neighborhood continues to this day. I even heard that One Wall Street, the landmark, art deco, headquarters for the banks I worked at for those thirty years, may also be sold to become condominiums. The ever-changing landscape and neighborhoods of New York, makes it a dynamic and memorable place to live. I miss those dynamics and all the character that comes with them – but I miss them “only when I’m there”.

 

            

Turkey/Chicken Pot Pie

Turkey Pot Pie, iPhone Photo by Peter Tooker

Pot pies have long been one of my favorite comfort foods but I'd never made my own, so when we had so much leftover turkey from a Herb-Roasted Turkey Breast, I decided to try my hand at this old favorite. As I do so often recently, I read recipes on the internet and in my cookbooks and then decided to forge ahead on my own. Truly, there's not much new in the world and certainly pot pies are fairly standard - some vegetables, some stock, a little cream, flour to thicken, shredded turkey or chicken, and some pastry to cover. How hard could this be? Well it wasn't and Peter and I have declared this the VERY BEST pot pie we have ever had.

Turkey Pot Pie in the Making, iPhone Photo by Peter Tooker

Store-bought ready-made pie crusts are certainly available to make the "pie" part of this recipe easy, but we love homemade pastry and it's so easy, so I made up one recipe of Flakey Pastry Dough (Pâte Brisée), rolled it out thin, cut a piece an inch larger than the casserole, placed it on top, crimped the edge to hold onto the side of the casserole and then set the covered casseroles in the refrigerator for about a half an hour to firm up the pastry once more. After that an egg wash and a couple of slits in the pastry (to let the steam out) are all that's needed. Pop them in the oven and voilà, a simple, delicious dinner.

I divided the recipe between small casseroles so we could have individual portions as well as multiple meals from this one recipe. We ate these two last evening and are freezing what's left, so I'll give you an update later on how well it freezes and reheats, but I expect if Stouffer's can do it, I can do it better!

Post Script: These pot pies freeze and defrost beautifully and retain all their wonderful flavor. I "painted" them with the egg wash and then returned them to the refrigerator. Once they had firmed up again, I wrapped them in wax paper and then put them in freezer bags. When we wanted to eat them, I pulled them from the freezer, allowed them to defrost on the counter during the day, and then just before putting them in the oven I poked them with a fork several times to allow them to vent while cooking and then I put them on a foil-lined cookie sheet and cooked them as usual, until golden brown. Remember everything inside is cooked, so your really heating the contents and cooking the crust - yum!

Turkey/Chicken Pot Pie
(Serves 6-8)

4 tablespoons unsalted butter
1 large onion, chopped
2 stalks celery, chopped
3 to 4 carrots, peeled and chopped
¼ cup flour
4 cups chicken or turkey stock
1½ teaspoons kosher salt
½ teaspoon freshly ground pepper
¼ cup light/heavy cream
¾ cup frozen peas
¼ to ½ cup parsley, chopped
2½ to 3 cups shredded turkey or chicken
Pie Crust (Store bought OR 1 recipe of homemade - Pâte Brisée)
1 egg, lightly beaten with 1 tablespoon of cold water
=====================================

• In a large pot or dutch oven, melt butter and sauté onions over medium-low heat for 5 minutes or until they just start to turn translucent.
• Add the celery and carrots and cook for another 5-10 minutes until they have lost their crunch.
• Stir in the flour and cook for 2 minutes, stirring constantly.
• Add the stock and bring to a simmer. Simmer for a minute or two, stirring until thickened.
• Add the kosher salt, pepper, cream, peas, parsley, and turkey. Heat through.
• Season to taste.
• Pour mixture into casserole(s). Top with the pie crust, brush with egg wash and cut several slits in the pastry to let the steam out. (If you are using homemade pastry, refrigerate the casseroles after the pastry top is put on for about 30 minutes, to firm up the pastry dough once again. Brush with the egg wash before cooking and cut several slits in the dough to let the steam out.)
• Place the casseroles on a baking sheet lined with foil, to catch drips if there are any; bake in 350℉ oven for 30 minutes, or until crust is golden brown and appears flakey.

-----------------------------------------------------

Pâte Brisée = Flakey Pastry

1 cup of all-purpose flour (do not use unbleached)
7 tablespoons cold unsalted butter, cut into small pieces
¹⁄₈ teaspoon salt
3 tablespoons of ice water
=====================================

• Place 1 cup of flour, the butter pieces and salt in a food processor. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the ice water and pulse just until the pastry begins to come together, about 6-10 times. Do not let it form a ball. Transfer the pastry to waxed paper, flatten the dough into a disk. (If the dough seems too sticky, sprinkle it with additional flour, incorporating 1 Tablespoon at a time.) Wrap the pastry in waxed paper. Refrigerate for at least 1 hour.

 

 

 

 

Bridgehampton Lions Club Pumpkin Carving Contest

A week ago, Peter and I stumbled upon an event that we didn't know was happening at the end of our street. Going out around dusk for a short walk before dinner, we found our street lined with parked cars just like it is during the summer and were perpelexed about what could be going on to attract so many people. Well at the end of our street is our Community House and that's where the Lion's Club was sponsoring a pumpkin carving contest. It was really well attended and the carvings were diverse, detailed, and original. Even though some were carved with stencils, the skill and techniques used to make them all were original. 

There was a pumpkin carved with amazing profiles, an owl carving, a 3D Surfer, a Mr. Peanut, a flashing cat, a one-eyed alien, a mushroom cap creation, a totem pole of pumpkins, and the Compost Zombie (a.k.a. The Walking Dead) - the winner. Fun was had by one and all, and we wanted to share a glimpse of our community life here on the east end of Long Island, after the summer people have gone.

Hope you enjoyed your Halloween.

 

Pumpkin Carving Video and iPhone Photos by Peter Tooker

Sag Harbor Scouts Soap Box Derby - The Video

The Sag Harbor Scouts Soap Box Derby was the event this 4th of July week and thousands of pictures and probably hours of video were shot by professional and amateur photographers alike. In our house, my husband is the videographer and he compiled the video attached below from three different cameras.

Two GoPros, attached either to the helmut of Andy Schaefer and the running board of his car, or attached to Charlie Schaefer's horn, showed the teeth-rattling perspective of the drivers, and a regular video camera filled in with the spectators' perspectives.

Peter spent most of his time at the starting ramp which also shows how much hard work and organization went into pulling this competition off. Three cheers to Jim Stewart for keeping things running like a clock and to Laurie Barone-Schaefer for organizing it all! Enjoy the video!

  

See you next year!

Photo Exhibition at Ashawagh Hall

 

Peter Tooker & Claudia Ward Showing at Ashawagh Hall

Nearly everyone knows by now that there was a photo exhibition last evening, sponsored by Hampton Photo Arts (HPA) and curated by Laurie Barone-Schaefer, at Ashawagh Hall in East Hampton. It was a lot of fun and the turn out was fantastic - guess it helped that we had rain this year rather than snow like last year. Over 50 photographic artists were featured and hundreds of people milled throughout the hall admiring the art and enjoying the the food from the Nutritian Dragon. 

Peter and I each had two submissions that seemed to be very well received. Three of the images were frameless -  printed on metallic paper and mounted on acrylic board. This is a new service at HPA and they looked incredible. Many images sold last night including one of mine - The Narcissistic Serpent!

These are the images we featured at the show.

"Barbed Wire" ©2013 Claudia Danforth Ward

Sagg Main July 24, 2009 ©2009 Peter H. Tooker

Sagg Main July 2009 ©2009 Peter H. Tooker

If anyone is interested in buying one of these photos, feel free to leave a comment here and we'll work with HPA to get you the image you like.

Greetings from Saratoga Springs

Coming around to the final stretch.

The excitement of racing at Saratoga Racetrack.

The Fourth of July!

Happy 4th of July everyone!

Flags Over Newport Harbor, ©2012 Claudia Ward

I woke up curious this morning, curious about the history surrounding this national holiday - the 4th of July, a.k.a. Independence Day, so I began surfing the web for answers and stumbled upon a couple of interesting tidbits that I thought I'd share with you here.

Flags Over Nantucket, ©2012 Claudia Ward

We all believe that America's Continental Congress declared independence from Britain on July 4th 1776 but, in fact, the vote for independence occurred on July 2nd 1776 and the "Declaration" was published in the newspapers on the 4th.

American Flag on an American Eagle, ©2012 Peter Tooker, HDR

The Declaration of Independence - the document - was not fully executed until August 1776. In fact, John Hancock was the only one to provide his "John Hancock" on the Declaration on the 4th of July.

Flying the Flag on Narragansett Bay, ©2012 Peter Tooker

Presidents John Hancock and John Adams, each a signer of the Declaration of Independence, both died on the 4th of July 1826, adding meaning and significance to this special date.

Our Banner Unfurled, ©2012 Claudia Ward

The American Flag has gone through a lot of changes over the centuries. "In 1958, a history teacher assigned Robert Heft and his classmates at Lancaster High School to each redesign the national banner to recognize Alaska and Hawaii, both nearing statehood." Heft was the only one who stitched a new flag, simply adding two stars. His teacher apparently gave him a B-, to which Heft took exception. He mailed his flag to President Dwight D. Eisenhower, who personally selected Heft's design to become our new banner in 1960. Heft's teacher revised his grade to an A!

 

Oh Say Can You See ...? ©2012 Peter Tooker

 So enjoy your 4th! Celebrate our independence and raise a flag or two.

 

Special thanks to The Huffington Post and TheFW for pointing me toward these tidbits.

Busy As A Bee

The bees are busy and so are we! Some of you may recall early in the year that I said I was going to take a small break from the regular postings to Open-Window because there was so much else to do. You may also recall that it never really happened then, but I expect you're noticing that it's happening now. My sincere apologies for being so unpredictable.

What are we up to? I am learning more about blogging, and how to monetize a blog, and we're learning more about the business of photography and how to create revenue streams, with the hopes that these two can meet. You all know how much I enjoy writing for Open-Window and sharing our adventures on the road and in the kitchen, documenting it all with our photographs. Well it's time to see if this can truly become a revenue-generating business, so I apologize for posting less frequently of late and ask for your patience for just a little while longer. What does this mean? It means that rather than three to four posts each week this summer, there will only be one, and I promise I'll keep to that schedule.

In the meantime, I'd like to seek some help from those of you who follow Open-Window. Tell me:

What do you get from Open-Window?
Why do you like Open-Window?
What do you like best about our blog?
What do you dislike about this blog?
What could be improved?
What would you like to see more of and of what would you like to see less?

Any and all feedback would be a big help and in appreciation for your assistance I will be happy to send you a copy of your favorite photograph from Open-Window over the last two and a half years. Just let me know which one it is and it will be yours. We look forward to hearing from you either in the Comments section or via email, it's your choice. You can easily access my email by clicking on the words "Email Me" under the picture of the Open Window painting on the left hand side of any page of the blog.

Happy summer everyone, and thanks a million for your loyalty, help, and support. 

1 World Trade Center

Progress is finally being made on the World Trade Center and it looks like 1 World Trade will be elegant and stunning.

Photo © 2012 Peter Tooker iPhone

Sent from my iPhone
Claudia Danforth Ward

Photo Exhibition at Ashawagh Hall

The photo exhibition at Ashawagh Hall last weekend, sponsored by Hampton Photo Arts and curated by Laurie Barone-Shaefer, has been deemed a success by one and all. Over 50 photographers, ranging in ages from 9 -81, exhibited a wide range of images and a number were even sold  - including Laurie's. 

SOLD: Towd Point ©2012 Laurie Barone-Schaefer

Peter showed two of his architectural HDR images, one of the New York Skyline and the other of Montparnasse in Paris. 

"New York Skyline" © 2009 Peter Tooker

"Montparnasse, Paris" © 2010 Peter Tooker

I exhibited "Spring", a flower photograph printed on metallic paper, and "Montauk - Post Hurricane Bill", two images framed together of a Coast Guard Cutter braving Bill's waves and dodging surfers off Montauk Point.

 "Spring" © 2009 Claudia Danforth Ward

"Montauk - Post Hurricane Bill" © 2009 Claudia Danforth Ward

 

Once again it was great fun to see everyone's work and to get to know some of the other artists first hand. 

Thanks again to Dave, Ben, and everyone at Hampton Photo Arts, and of course, the indefatigable Laurie Barone-Schaefer. 

 

Ham - It's What's for Dinner

This time of year, we love to cook meals "that keep on giving" - like a ham. We like the shank half because it's slightly sweeter than the butt half, has less fat and only one bone, making it easier to carve. A dear friend of mine shared her recipe for glazed ham years ago and I've been making it the same way ever since. The flavor of her glaze is what makes me come back to this recipe time after time. Brown sugar, orange juice, dry mustard, ground cloves and ginger, are spiked with a touch of cognac or brandy - tell me that doesn't sound delicious. The recipe is easy. The first and second meals are great: sliced ham served with a tablespoon or two of that wonderful glaze, accompanied by sweet potato fries and green beans, or some variation thereof. Then the leftovers are diverse and wonderful ... Stuffed Green Peppers perhaps, and/or Split Pea and Ham Soup. We don't have ham very often, but when we do we never let anything go to waste.

Carol's Glazed Ham

10 pound smoked ham (Cook's), Shank-end - (NOT an un-smoked Picnic Ham)
1/4 cup brown sugar
1 small can frozen orange juice concentrate
1/4 cup cognac/brandy
1 teaspoon dry mustard
1 teaspoon ground cloves
1 teaspoon ground ginger
Shake of cinnamon
==================================
 

Glaze Sauce

• Combine the brown sugar, defrosted oj concentrate, cognac/brandy, mustard, ground cloves, ground ginger, and cinnamon in a medium-size bowl or a 16-ounce measuring cup.

Ham

• Place ham in a large dutch oven or stock pot, broad side down. Fill with water, covering the ham as much as possible (¾) without risking boiling over. Cover pot, canted, if possible. Boil ham about 2½ hours. If you cannot cover the pot, add water during the 2½ hours as it evaporates.
• Preheat oven to 350℉
• Place ham in roasting pan with a little water, and put in preheated oven.
• Baste ham with glaze/sauce every 15 minutes. Cook 30-60 minutes.
• Allow ham to rest, carve and serve pouring some of the extra glaze over each portion.

 

Rain

Yesterday we had rain ....

Girl in Rain Gear and A Ship © 2012 Claudia Ward

Boy in Rain Gear © 2012 Peter Tooker

Let us know what you think!

The Thank You Art Show

Ashawagh Hall, Springs, East Hampton, NY

Last weekend, Hamptons Photo, Arts and Framing sponsored the 3rd annual Thank You Art Show at Ashawagh Hall in Springs on the east end of Long Island. This is their way of thanking their customers for their patronage over the years. More than 100 artists showed their paintings, photographs, sculptures, and more. There was even edible-art in the form of cupcakes for sale, with the proceeds going to charity.

Edible Art Cupcake

The turn out on Saturday night was excellent despite the snow and slippery roads. The hall was abuzz with people enjoying refreshments, music by William Falkenberg, all of the art work, and each others' company; and, Sunday was equally as rewarding for the artists, as there was a constant flow of visitors right up until the show closed at 4:00 p.m. Live music by "Icepack" Jackson and friends provided a lively background to this day's event. Although the primary intent of the show was to provide a venue to display artists' works, several were also fortunate enough to sell their pieces too. At the end of each day, the hall was filled with a resounding "Thank You" from all of the artists to Dave and Ben, from Hampton Photo Arts.

 

"Duck" © 2008 Peter Tooker

I've created a brief slide show of photographs I took of just a fraction of the art that was on display to share with you the variety of art that was there. Peter and I each displayed a photograph, he displayed "Duck" and I displayed "Timeless", a photograph of a 1957 Flame-Red T-Bird.

 

"Timeless" ©2010 Claudia Ward

I must say, I would be hard pressed to say which pieces in the show were my true favorites, although I had a real soft spot for the acrylic paintings of three young brothers, Andrew, Charles, and MJ Schaefer, who range from 9 to 3½ years old. Their pieces were displayed together, vertically, in order of oldest to youngest. I think you'll agree that there's just a little bit of artistic talent in that family!

Paintings by the Brothers Schaefer
  

So The Thank You Art Show is Hampton Photo Arts and Framing's way of thanking the art community on the east end of Long Island, and this post and slide show are my thank you back to them.

 

Slide Show by Claudia Ward
Music: Woodstock's Theme from the soundtrack of Snoopy (The Musical) 

Roquefort Soufflé II

 

Photo © 2010 Peter Tooker

Assembling a soufflé, savory or sweet, can be intimidating but, in reality, it shouldn't be. When we recently made one of our favorites, a Roquefort Soufflé, Peter made a video of the process to demonstrate just how easy it is. The hardest part of this recipe is separating the eggs and watching the soufflé begin to deflate immediately upon being taken from the oven. Do not despair, that light airy texture and those divine flavors are still there. Just serve as soon as you possibly can, the warmth of a soufflé is part of its divine pleasure.

So here's the video to show just how to prepare this soufflé and the recipe is here once more for your easy reference. Next stop? Chocolate soufflé!

 

Video © 2010 Peter Tooker 

Roquefort Soufflé*
(Serves 2-4)

3 tablespoons unsalted butter, plus some for greasing the soufflé dish
¼ cup finely grated Parmesan cheese, plus extra for dusting greased soufflé dish
3 tablespoons all-purpose flour
1 cup scalded milk
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
Pinch nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Roquefort cheese, chopped
5 extra-large egg whites, at room temperature
⅛ teaspoon cream of tarter
====================================

Preheat the oven to 400℉. Butter the inside of an 8-cup soufflé dish 7½ inches in diameter x 3¼ inches deep) and sprinkle evenly with Parmesan.

Melt butter in a small saucepan over low heat. With a wooden spoon, stir in flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, ½ teaspoon salt, ¼ teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the ¼ cup of Parmesan and transfer to a large mixing bowl.

Put the egg whites, cream of tarter, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the soufflé dish, then smooth the top. Draw a large circle on the top with the spatula to help the soufflé rise evenly, and place in the middle of the oven. Turn the temperature down to 375℉. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

* This recipe is from Ina Garten's Barefoot in Paris.

 

 

Open Window's Second Year

It's official, Open-Window is now two years old. I can hardly believe I began this blog on a cold January day, sitting at the island in my kitchen, 730 days ago. In the past two years, Open-Window has focused my days on creating stories, snippits, and photographs that I hoped you would find entertaining, sometimes informative, and maybe even amusing. We've covered a lot of ground and many diverse topics over this time ranging from Hawaii to Paris, Hamburger Relish to Caviar, Horse Racing to Airshow Acrobatics. As time has passed, we increasingly focused on the images and slide shows that would accompany a post, and have worked diligently to improve the quality of all that we delivered. Peter has continued to emphasize wide-angle HDR (high dynamic range) photography whether on his DSLR (digital single lens reflex-camera) or his, ever-handy, iPhone, and I have continued with my love of all-things-macro, although we each dabbled in the other's specialty just to keep it interesting.

Mexican Train Tiles and Turtles
Photo © 2011 Claudia Ward 

Over the past twenty four months, we've made 388 postings to Open-Window which is an average of almost 4 per week, nearly every one containing at least one photograph and 60 of which included a slide show with music. When we embarked on this endeavor, we expected to focus on travel, food and photography. As it's turned out, the focus has been just that ... but in reverse - photography, food and travel. See, we'll photograph nearly anything - food that we eat, games that we play, children at the beach, machines of any sort, flowers and their residents, landmarks and landscapes, moon-rises and sunsets, and even light itself. 

The Outer Banks of North Caroline
Photo © 2011 Claudia Ward taken with the iPhone using the Pro HDR App

This year has been quite a journey photographically as well as geographically. Peter and I traveled over 14, 500 miles. We drove the entire east coast from the east end of Long Island to Orlando, Florida, traversing Florida, and turning north to reach Memphis Tennessee. We crossed the states of Tennessee and North Carolina end-to-end (west to east), photographing some of this country's most beautiful scenery in the Great Smoky Mountains. When we reached the Atlantic Ocean, it felt like we'd returned home, for tidal waters are in our veins, and the days on the Outer Banks are now cherished memories. Early morning sunrises over the ocean, wild horses on the beaches, hang gliding from the dunes, and fish tacos are just a few of the things we captured in-frame. With tornadoes nipping at our heels from western Florida, to Memphis and eventually to eastern North Carolina, we headed home just hours before their destruction hit the locales we'd come to know and love. Atlantic City was our refuge from the storms, before returning to the calm, untouched East End.

Spanish Mustang on the Outer Banks
Photo © 2011 Claudia Ward

Thirty days and thirty nights, and 4,000 miles on the road gave us a tremendous, renewed appreciation for the beauty and diversity of this country we live in. A couple of hundred more miles were covered seeking out horses at Saratoga Springs in August. For one who isn't known as an animal lover, I do love photographing them. Whether in their stance or stride, they speak volumes to me and hopefully that is being captured by the lens. Finally, the balance of those miles (nearly 10,000) were accomplished by a trip to The Big Island of Hawaii, where we were able to photograph the incredible diversity of this island's landscape and all of its beauty from a helicopter. 

Antique Hood Ornament
Photo © 2011 Claudia Ward 

More locally, we visited Belmont Park just a week before the Stakes were run and attended the Hampton Classic Horse Show every single day it was held over Labor Day weekend. There were at least three Antique Auto Shows, one Road Rallye and a Mini Cooper Scavenger Hunt that we shot as well. Our beaches on the east end of Long Island are some of the most breathtaking in the country (right up there with North Carolina's) and we spent many happy hours either hip deep in snow in January or ankle deep in sand in August, capturing the undulating shapes of their dunes draped in snow or the power of their seas after a storm.

Light Painting for New Year's
Photo © 2011 Peter Tooker 

The holidays that dot our calendars were also not ignored. Memorial Day is always an homage to the "Opening" of the Hamptons season. Flag Day, the 4th of July, Labor Day, Thanksgiving and the Christmas season were all duly noted and celebrated with photographs too.   

Meaty Tomato painted by Barbara Andolsek

Let me also add, ever so humbly, that I have once again been thrilled that Barbara Andolsek continues to make paintings based on some of my photographs. Barbara and I have yet to meet but feel a friendship beyond pen-pals. Nearly 3,000 miles apart but with a shared appreciation for the beauty of the world around us, Barbara and I have forged a friendship that could only occur in this wonderful 21st century. It still astounds me at how incredibly open and selfless so many people are using the internet to connect, communicate, and share. I feel incredibly fortunate to be able to be a part of it.

The word "blog" is derived from the expression "web log", which originally was an online journal of sorts and has morphed, over time, into a platform for communicating and exchanging information and ideas. I want to thank you all for your enthusiasm and support over the last two years but more importantly for your participation - "communication and exchange" are exactly what has occurred when you've left comments for us, and you've made it just that much more fun and interesting.

So here is a slide show which represents a snapshot of Open-Window's second year. It's shorter than last year's and yet still longer than most at just under 10 minutes. Perhaps you can set aside a little time next Sunday morning. We've made this for you, to enjoy and remember a year that we shared, and for that I want to say with great sincerity "Thanks for the memories". 

  

Photos & Slide Show by Claudia Ward & Peter Tooker © 2011
Music: Concerto in E-flat Major for Trumpet & Orchestra: 1. Allegro Con Spirito by Wynton Marsalis, National Philharmonic Orchestra & Raymond Leppard 

 

P.S. Please feel free to leave a comment and let us know what you thought of year two and if there is something you'd like to see more of in the coming months.

 

 

Tarragon-Sherried Mushrooms on Toast Points

Tarragon-Sherried Mushroom on Toast Points
iPhone photo by Peter Tooker

I've never met a mushroom I didn't like and we love using them in salads, as salads, in dressings, as a vegetable, as an appetizer, and for the main course for lunch. Years ago, I cut this recipe out of some magazine and just recently stumbled upon it once again. I bought a huge package of cremini mushrooms at Costco and we've just had to use them up some how. Alas, we've had these delicious, creamy tarragon-sherried mushrooms on toast points twice this week. The good news and the bad news? The mushrooms are now gone.

These are a wonderful, easy appetizer for a dinner party - everyone thinks you worked so hard, and they're a perfect fall lunch accompanied by a salad of tossed greens with a light vinaigrette.

Sherried Mushrooms
(Makes two servings)

1 tablespoon unsalted butter
1 tablespoon olive oil
¼ pound mushrooms, sliced (white and/or cremini are what I use)
1 shallot, minced
1 tablespoon all-purpose flour
½ cup chicken broth
2 tablespoons medium dry sherry or Madeira, to taste
½ teaspoon dried tarragon, crumbled
2 teaspoons minced fresh parsley leaves
2 tablespoons plain yogurt
Four pieces of thin-sliced bread, lightly toasted

==================================

• In a medium skillet, heat the butter and oil over moderately high heat until foam begins to subside.
• In fat, sauté the mushrooms and shallot stirring until mushrooms begin to give off their juice.
• Sprinkle the flour over the mixture and cook mixture, stirring for one minute.
• Stir in the broth, sherry, tarragon, parsley, and salt and papper to taste. Bring liquid to a boil. Reduce heat and simmer for 5 minutes or until thickened.
• Stir in yogurt, arrange toast points on 2 plates. Spoon mixture over toast points. 

Baked Stuffed Clams

A friend's son went clamming over the weekend and made quite a haul, so he shared some of it with us. A dozen 4-5 inch chowder clams, the largest of the quahog (pronounced CO-hog) family, were delivered to our doorstep, and Peter and I immediately resurrected a recipe for Baked Stuffed Clams that another friend shared with us years ago.

The effort to make these is not onerous but it's also not insignificant, and the results are divine - so we went out to our local fishmonger and bought a dozen cherrystones, the next smallest quahog, to complement the catch.

 
Peter loves a good baked clam and is always sampling them wherever we go, with disappointing results most of the time. What makes a baked clam disappointing? Too much bread, too little clam, too dry, and garlic (in any proportion). So, what makes a baked clam memorable and worthy of repetition? A moist proportional mixture of bread to clams - remember they're called baked clams, not baked bread with clams, subtle herbs and a little cheese (to hold things together), and no garlic, it simply overpowers everything.

In his opinion, based on decades of research, this recipe produces one of the best baked clams he's had. If you want the maximum clam flavor, bake some immediately and enjoy. These freeze beautifully and we enjoy them all winter, but we have noticed the distinct clam flavor is reduced a little once they've been frozen. Personally, I'll take them any way I can get them, and hope our clamming friends continue to share their haul.

Baked Stuffed Clams

2½-3 dozen medium clams - "chopped"
1 (14 oz) pkg Pepperidge Farm Herb Seasoned Stuffing
1 cup hot clam juice
¼ lb butter, melted
1 cup milk
1 Tablespoon (heaping) parsley
3 Tablespoons (heaping) Parmesan cheese
1 Tablespoon (level) dry mustard
Pepper to taste
½ cup cubed Swiss or Gruyère cheese
1 3-inch onion finely chopped
========================

• Open clams, trying to preserve the shells. Separate the clams from the shells; place clams and as much juice as possible in a bowl. Scrape the shell clean of all muscles. Rinse shells well and let dry. (TIP: If the clams seem to be a challenge to open, place them in the freezer for about 20-25 minutes, you don't want to freeze them just confuse them, so they'll be easier to open.)
• Remove clams from juice, rinse under running water to remove any shell fragments, and place in the bowl of a food processor. Pulse until the clams are chopped, NOT puréed.
• Strain the clam juice through a fine strainer lined with cheese cloth. Do twice if necessary.
• Measure out 2 cups of clam juice (add store bought clam juice if there isn't enough). Place juice in sauce pan, heat to a simmer. (I found that the clam juice evaporated incredibly fast, thus the reason for measuring out 2 cups when you only need to use one.)
• In a large bowl, pour 1 cup of hot clam juice over the stuffing and stir together.
• Add the melted butter; stir to blend.
• Add the milk; blend.
• Add the parsley, Parmesan cheese, dry mustard, pepper, Swiss/Gruyère cheese and the onion. Stir.
• Add clams and toss together to blend.
• Stuff each clam shell.
• If you are going to cook them immediately, place the stuffed clams on a cookie sheet. (At this point, Peter sprays each clam with a touch of butter spray to ensure browning.) Bake in a preheated 350℉ oven for 15-20 minutes, or until brown.
• If you are going to freeze them, freeze them on a cookie sheet, stacked with wax paper in between layers, and wrapped in plastic or foil. Once the clams are frozen, put them in freezer bags so you can easily remove the quantity you want at any time (without them being frozen together). When you are ready to enjoy some, defrost them and then cook according to the instructions above, or (if you're in a hurry), defrost them in the microwave (Peter uses the Speed Defrost setting for about 5 minutes). Then, place them on a cookie sheet, spray each with butter spray (if you like), and bake in a 350℉ oven for 15-20 minutes, or until brown.

 

 Enjoy ... these are really good!

The Bee's Knees

Have you ever heard the expression "The Bee's Knees" and wondered where in the world it came from and what it means? Well originally, in the late 1700's that is, it referred to something small and insignificant, which would seem to make some sense given the size of a bee overall. But in the Roaring Twenties in America socialites adopted this "excellent" phrase and in "flapper speak" it came to mean "the height of excellence" along with other rhythmically and visually entertaining expressions like the "cat's pajamas", the "elephant's instep", the "kipper's knickers", the "snake's hip", the "eel's ankle", and the "cat's whiskers". Only two of these expressions have prevailed over time, "The Cat's Whiskers" and "the Bee's Knees". Is that perhaps because they at least refer to something that does exist? A cat certainly has whiskers, but does a bee really have knees?

Some Google research revealed that a bee carries pollen back to the hive in sacs on its legs called corbiculae, a.k.a. pollen baskets, and these pollen baskets are located on the central part of its legs (the tibiae). That certainly sounded close enough to be considered a knee, but we wanted confirmation so two investigative photographers were charged with finding out - do bees really have knees? Take a look and let us know what do you think. Do bees have knees or, at the end of the day, is it just plain fun to say "It's the bee's knees"?

 Photos by Peter Tooker and Sarah Ward
Music: The James Bond Theme by John Barry from the Album The Bee's Knees

 

Lemon & Olive Chicken with French Green Beans

 All iPhone 4 photos processed in HDR Pro ©2011 Peter Tooker

 I found this wonderful recipe for Lemon & Olive Chicken with French Green Beans in A Feast at the Beach which was recommended as a delightful read by Julie Mautner at The Provence Post. Written by William Widmaier, the book is a loving account of the author's vacations at his grandparents' home in St. Tropez in the 1960's. William's Provençal adventures were shared by his older brother Stephen, and an extended family of uncles, aunts, and cousins. I won't rewrite Mautner's colorful synopsis of the book here, but I agree that Widmaier's "book is filled with powerful flavors, scents, images and traditions" in addition to recipes for a Sleeping Potion, a few Provençal libations, mayonnaise, pesto, Grilled Shrimps Provençal, and this incredible chicken dish.

Mise en Place

I enjoyed assembling this dish as much as I enjoyed eating it, but neither equalled my husband's enjoyment of the leftovers. Peter went "over the moon" for the reheated vegetables - yes you read it correctly, my vegetable-hating husband, went "over the moon" for vegetables. Yeah! We were recently on the Cape and shared some with a family member and she too raved about the vegetables. By the way, this takes nothing away from the leftover chicken which was moist and wonderful, and used in several salads on subsequent days. It's just that we all found the vegetables uniquely delicious.

This family member said she follows Open-Window regularly and when a recipe is posted she looks first at the number of ingredients before adding it to her "Do Try" list. I don't know what the cut-off is but she has a "do not exceed" threshold for ingredients. My advice for this recipe is ignore any such self-imposed thresholds. This recipe is incredible all around and can be shared or reheated at any time. It's delicious, fun to make and makes me feel very French. 

I've transcribed the recipe nearly verbatum from this book. Having said that I have one very strong suggestion - "mise en place" which means "put in place". Measure and cut all of the ingredients before you begin assembling the dish. You will be ever so thankful that you did. Also, the recipe asks for you to "lightly salt chicken", we would strongly recommend you increase the amount of salt, that was all that was evidently missing in our first pass at this wonderful recipe. Thank you Mr. Widmaier for sharing your memories and especially your Mémé's recipes.

Cook in 400℉ oven for 2 hours

Lemon & Olive Chicken with French Green Beans
(Serves 4-6)

1 large roasting chicken
4 sweet Italian sausages, cut into 2-inch length pieces
3 ounces of salt pork or thick cut pancetta, cut into ½-inch cubes
2½ cups of dry white wine
1½ pounds of fresh French green beans - the long thin kind (haricot vert)
1 large yellow onion, chopped into ½-inch pieces
1 lemon
4 small fresh, sweet red peppers (we used red bell peppers), sliced in half, seeds scraped out, and each piece cut in half again
6 garlic cloves, each cut into 4 pieces
12 black oil-cured olives
2 tablespoons of pine nuts
1 heaping tablespoon of Herbes de Provence
½ teaspoon of fresh ground cumin
¼ teaspoon cayenne
1 ounce pastis, preferably Ricard brand (can substitute Pernod, Anisette, or Sambuca)
Mediterranean sea salt
===================================

• Preheat oven to 400℉.
• Place chicken in a large Dutch oven, ideally a large Creuset model.
• Cut lemon in half, cut a ¼-inch slice from each face and reserve. Squeeze juice from two halves over chicken, making sure to coat as much of the chicken as possible. Take one of the squeezed-out lemon halves and stuff it into chicken cavity. If chicken came with gizzards, place these in Dutch oven outside chicken. Let chicken sit with its lemon-juice coating while preparing the rest of ingredients.
• Take green beans and one at a time trim the very ends off both ends, easily done by hand by just snapping the very tips off. (I cut each end off bunches of the beans at the same time.) Place trimmed beans into a large bowl. When you've trimmed all the beans fill bowl with water and let beans sit.
• Return to chicken and rub Herbes de Provence onto chicken, coating entire chicken, top to bottom, letting any excess fall into Dutch oven.
• Position chicken in Dutch oven breasts side up. Dust chicken with ground cumin.
• Take half of green beans let them drip dry before placing them around chicken, pushing them to the bottom, but not under chicken.
• Take chopped onions and sprinkle them over green beans.
• Take sliced peppers and distribute them evenly around chicken onto green beans.
• Take salt-pork pieces and distribute evenly around chicken onto green beans and stuff two or three pieces into chicken.
• Take remaining green beans and after letting them drip dry, surround chicken with them, covering the previous green beans, onions, peppers and salt pork.
• Sprinkle garlic pieces onto green beans. 
• Place cut sausages evenly around chicken on top of green beans.
• Sprinkle pine nuts evenly around chicken over green beans.
• Spread olives around chicken, over green beans, while also stuffing two olives in chicken.
• Pour 2½ cups of wine around chicken, over green beans but not over chicken.
• Pour ounce of pastis (pernod, anisette, or sambuca) around chicken, over green beans but not over chicken.
• Dust green beans with cayenne.
• Place reserved lemon slices over meatiest part of chicken breasts, one on each side.
• Lightly salt chicken and lemon slices with Mediterranean sea salt.
• Put lid on and stick in oven on middle shelf or as high as Dutch oven lid will allow it to go and still clear.
• Cook for two hours at 400℉.
• After one hour, take the lid off and be careful to let hot steam vent away from you, and with a long wooden spoon stir up green beans just a bit. If most of liquid has evaporated (it can happen if the lid has large gaps - but usually doesn't), add ½ cup of water and ½ cup of white wine. Put the lid back on, and place casserole back into the oven.
• At the end of second hour, take the lid off, and be careful to let vapors escape away from you.
• Serve directly from Dutch oven, as chicken will be too delicate to move. Cut pieces off chicken (it should be practically falling apart) and serve with big spoonfuls of green beans along with all the rest that has acquainted itself well.
• You can choose from a number of different accompaniments for this dish. Widmaier suggests oven-roasted rosemary potatoes (cut into 1-inch cubes, toss with minced rosemary, olive oil and sea salt, spread on a cooking sheet and roast 45 minutes at 400 ℉, mixing occasionally). Or delicious with orzo pasta - just ladle juices from chicken over cooked pasta.
• Serve with warm baguettes, to mop up sauce.

 

As Widmaier says at the end of this recipe, "Mangez lentement, riz, et savourez la belle vie" which means "Eat slowly, laugh, and savor the good life". Sounds like good advice to me.

Race Day at Belmont Park Race Track - The Video

Peter has combined still photographs and video to give you his perspective on what it's like at Belmont on a day of racing. We enjoyed this so much, we can't wait to go again. BTW, Peter thinks the blond woman is somehow tied to ownership of Animal Kingdom, this year's Derby winner, that's why she's there.

 

The Belmont Stakes runs at 6:30 p.m. EDT, may the best horse win!

Enjoy!