He finds beauty in what many of us overlook. Paul is going through his countless images as he prepares his home studio for this weekend's West End Studio Tour. He's showcasing his vibrant photos from his recent trip to Havana.
I've been an admirer of Paul's work ever since we were colleagues at CJOH News. We covered hundreds of thousands of stories together. He drove me to countless interviews, events and locations. Between stops, we were always on the hunt for the best cheap eats.
Paul was at the top of his game, winning award after award. One day, in the middle of a news scrum, the veteran cameraman could no longer operate his Betacam, his hands and arms trembling uncontrollably.
|Courtesy CTV Ottawa|
"Still photography is solitary, so there's a chance for reflection. When you frame up a shot, you're in the moment. And the Parkinson's is gone."
When I was going through the darkest period of my own neurological illness, Paul was my light. He would coax me out of my house with the promise of lunch at a new local dive.
These days, on a good day, Paul is busier and more energetic than most people I know. He packs his days with photography, salsa dancing, guitar playing, tennis and visits to AK's Kitchen to sample the latest experiments. For the record, Paul is 64 years young.
This is Paul's credo: "Some people say 'seize the day.' I have to seize the hour because time is short."
I'm managing my health, and I owe much of my success to Paul. He inspires me to push myself a little further and enjoy every healthy, able moment.
One of Paul's favourite dishes is curry cauliflower. Cauliflower is in season now, and it's a great source of dietary fiber. The Indian spices in this recipe add a range of nutritious benefits. What I like best about this recipe is that it is filling, flexible and frugal.
I stretched this recipe to make seven servings, plus leftovers for lunches. I simply doubled the amounts and added toasted almonds to boost the protein content.
Paul's Curry Cauliflower
Optional but so delicious:
Toasted slivered almonds
Separate the cauliflower into tiny florets and put aside.
In a large skillets, heat the oil.
When the pan is very hot, add the mustard seeds.
Once they "pop," add the other spices, stirring constantly for about 3 minutes until you have a dark paste.
Add the onion and garlic, and saute until translucent.
Add the potatoes, cauliflower and water/ vegetable broth.
Cover for about five minutes and let simmer.
Once the potatoes are soft, add tomatoes and beans.
Let simmer uncovered for another five minutes.
Serve warm with rice or naan bread.
Top with toasted almonds, yogurt and fresh coriander.