Autumn 2012 Wishes to you and yours!  You are extraordinary! ~sL

Sutherland Living Family Living Editor, Nihra Tracey writes about Latte Art and introduces us to extraordinary Barista Artist, Laurence Glover.

For Laurence Glover (Barista at Cocola located in Stanford Mall, Palo Alto, California), making lattes is more than just packing espresso grounds and steaming milk; it’s a form of visual expression.  Read about Laurence’s passion for Latte Art and how his artistry brings that “pocket of sunshine” we can all appreciate in our daily lives.

View Laurence’s Latte Art Gallery  (page 164) in the latest issue of Sutherland Living Magazine at www.sutherland living.com

Share it with your friends because art, in any form, is meant to be shared and appreciated.

Wishing you an extraordinary and restful weekend!  ~sL

(sL Pockets of Sunshine, Latte Art . Words and Images by Nihra Tracey)

In viewing her work, it becomes readily apparent that her ability to beautifully capture the natural world around us is truly extraordinary!  Find out more about Cami and her passion!  ~sL

We celebrate his scientific and life accomplishments and for inspiring all of us to embrace the mystery that surrounds us:  “Myster creates wonder and wonder is the basis of man’s desire to understand. ” ~Neil Armstrong.

Thank you, Mr. Armstrong!   You have engaged, shared, and inspired all of us with your passion.   Your life’s work has illuminated the world!  You are extraordinary! ~sL

She attended the University of Southern Mississippi, shooting and working throughout school, transferring to the University of North Carolina at Asheville in 2000.  She studied art and journalistic photography along with literature with a poetry focus, graduating with  a BA in Art Photography, Literature and Photojournalism from the UNCA in 2002.

She and her husband work together capturing weddings and events.  Chris is a musician and videographer.  Camilla loves playing with traditional and alternative darkroom and digital processes along with shooting a variety of subjects for clients and personal work.  Her fine art work is primarily natural and urban landscapes from the Asheville, North Carolina area and around Vicksburg, Mississippi.

Sutherland Living Images is excited to introduce you to Camilla Calnan.   As you peruse through her gallery of selected photographs showcased here in Sutherland Living Images, it becomes readily apparent that her ability to beautifully capture the natural world around us is truly extraordinary!

Sutherland Living Images

Capturing the Extraordinary

For more information and to learn more about Camilla Calnan Photography, visit her website at www.camiphoto.com

Contact Information:
Phone: 828-242-2308
e-mail: camiphoto@gmail.com

WNC Video Productions at www.wncvideopro.com
Phone: 828-242-2308
e-mail: wncvideo@gmail.com

Sound Stage & Screen Contributing Editor Gina Ingraham explores this question as she and her husband go beyond their comfort zones when it comes to music.  Knowing that variety is the spice of life, she extends herself by moving past the familiar tried and true sounds emanating from her own personal digital music collection.

What she learns is that there is a veritable world of styles beckoning to be music to her (and her husband’s) ears!

Read more about Gina’s journey and the lessons she learns along the way.  One of those lessons is that a sweet, extraordinary experience can be achieved simply by opening yourself to new possibilities…and even the world of music can provide such a wonderful lesson.  The surprise is itself an added gift to sweeten an already extraordinary life.

Get your Summer 2012 complimentary virtual copy today of Sutherland Living Magazine at  www.sutherlandliving.com

Wishing you an extraordinary week ahead! Happy Monday! ~sL

(image of Magos Herrera provided by Vidura Barrios)

We prepared a very simple (really simple, quick) and colorful popsicle treat that is sure to cool down and sweeten the dog days of Summer!

Taste the extraordinary of Summer!  While relaxing this weekend and enjoying your popsicle treat,  grab your virtual complimentary copy of Sutherland Living Magazine at www.sutherlandliving.com ~sL

Recipe for popsicLe:

Materials needed:

- Mold of your own choosing
- popsicle stick or if the handle comes with the mold, that will do as well

Ingredients:

- Smoothie mix from your favorite brand (ours is Naked Smoothie and we love the Mighty Mango flavor – you can choose any smoothie mix you want).  The smoothie mixture is thicker and creates a creamier popsicle consistency when frozen.
- Fresh fruits such as strawberries, blueberries, raspberries, mango, pineapple, etc. (be creative here)

Assembly:

- Slice the fruit in small pieces or chunks
- pour the smoothie mixture in the mold
- add the sliced fruit chunks (amount depends on what you like)
- Freeze (allow at least 4 hours to set)
- Unmold
- Enjoy!

Thank you Jael for engaging, sharing, and inspiring your passion (for chocolate and the “sweet life”) to all of us!  ~sL

Mocha Pots de Crème

This coffee-flavored chocolate custard is one of the most popular menu items at French Broad Chocolate Lounge – and one of the simplest!  It makes a beautiful presentation served in an espresso cup, topped with a kiss of whipped cream and a single coffee bean.  Enjoy!

10-12 servings

17 oz. heavy whipping cream (1 pint plus 2 Tbsp), plus more for whipping
2.5 oz. sugar (1/3 cup)
6 egg yolks
12 oz. bittersweet chocolate (we use 65% dark)
1.5 oz. (3 Tbsp) strongly brewed coffee (we use French press)
2 tsp. vanilla

1. Finely chop the chocolate and place in a large Pyrex bowl.
2. Rest a fine mesh strainer over the chocolate.
3. Whisk yolks together in a medium bowl and set aside.
4. Bring cream and sugar just to a boil in a small saucepan.
5. Slowly add a third of the cream to the egg yolks, whisking the mixture constantly as you pour
6. Return the remainder of the cream to a boil.
7. Turn heat to low, and add the egg yolks to the cream.
8. Whisk constantly until thickened (about 30-60 seconds).
9. Pour mixture through the strainer on top of the chocolate. (You may strain out a little bit of cooked egg. That’s ok, but if there’s a lot of cooked egg, cook less or stir more next time!)
10. Let sit for one minute (to melt chocolate), then whisk until smooth and thick.
11. Whisk in coffee and vanilla.
12. Immediately pour the mixture into a pitcher and divide into espresso cups.
13. Store in the refrigerator.
14. Remove from refrigerator 30 minutes before serving, as it is best served at a cool room temperature.
15. Immediately before serving, top with unsweetened freshly whipped cream.

Today, Sutherland Living celebrates Julia Child, Chef, Author, and someone who once said “Find something you’re passionate about and keep tremendously interested in it.”

Bon Appétit…and you are extraordinary! ~sL