Joseph Hallenbeck

January 27, 2012

Winter Oaks – Photo Journal #4

Filed under: Photography — Joseph @ 7:43 pm

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Winter Leaves

It’s about time that winter got to these parts. This last week saw about 6″ of snowfall over the weekend and a couple extra inches through the week.

January 20, 2012

Sketch Journal #10 – Sketches from the Week of January 8, 2012

Filed under: Sketch Journal — Joseph @ 7:55 pm

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Trains Sketch

My first sketch this week was an attempt at a train locomotive. This sketch did not turn out very well. I erased it, and started over with a more general sketch of a train yard that I found.

25 Minute Hand Studies

A second sketch was done while my girlfriend worked on the computer. Sitting across from her, I sketched her hand over the mouse. Both of these sketches I did with a 0.5mm drafting pencil with standard softness lead (around HB). This is softer than I am typically used to working with, but I find that the lines are more expressive when sketching quickly and I enjoy the effect when not working on a more precise drawing.

January 13, 2012

Sketch Journal #9 – Seattle’s Space Needle

Filed under: Sketch Journal — Joseph @ 1:49 pm

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This week’s pick from my random sketching — an attempt at sketching Seattle’s famous Space Needle.

Space Needle Sketch

January 7, 2012

Mushroom Hot Pot

Filed under: Cooking — Joseph @ 1:46 pm

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Spinach and Mushroom Hotpot

The Japanese “hot pot” is a very healthy and romantic meal to share through the winter months. These dishes are heavy on the leafy greens, mushrooms, tubers, tofu, fish, and mussels and low on the creams and fats of western fair. However, their signature is the savory broth of dashi, soy sauce, mirin, and sake. The recipe this time:

The Broth

4 cups Water 1 tsp. Instant Dashi Stock
6″ Dried Kombu
1/2 cup Mirin
1/2 cup Mushroom-flavored Soy Sauce
1 cup Sake  

The Vegetables

1/2 lb. Firm Tofu
1/2 lb. Bok Choy Leaves
1/4 lb. White Mushrooms
1/4 lb. Shitake Mushrooms
1/4 lb. Beech Mushrooms Enoki Mushrooms
1/4 lb. Spinach Leaves  

The Topper

Dried Red Pepper Seeds
Mustard Powder
Poppy Seeds
Sesame Seeds  


In a large cooking pot prepare the sauce the night prior and let sit overnight. Remove the kombu strip from the broth and set the pot on a burner at medium-high heat. Cut vegetables into bit-sized pieces and add the tofu and bok choy leaves to the broth then bring to a boil covered. After five minutes add the assorted mushrooms, cover, and bring to a boil again for another five minutes. Lastly, add the spinach leaves and spices, remove from heat and cover. To give the spinach time to steam, let stand for five minutes. Enjoy!

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