View allAll Photos Tagged CREAMY
Feeling like a lady in my cream dress with floaty skirt and flower embroidered satin bodice. Worn with shiny tights, cream high heels and matching clutch bag x x
Another hint how long this dog-race track sat unused — cigarettes got top billing at the concession stand.
For Flatlanders not familiar with the word, cremee is a Vermont term for soft-serve ice cream. Look for it flavored with maple syrup the next time you’re in the Green Mountain State.
Grilled corn, garden green onion, garden jalapeno, red sweet pepper, garden banana pepper, cilantro mixed with a sour cream /mayo dressing. Spices: white pepper, roasted garlic pepper, a pinch of salt.
Loving being out in the sunshine and posing in my little cream lace skirt with matching bag, high heels and pale pink crop top x x
PENTAX K-1 • Crop Mode • 800 ISO • Pentax FA 35mm F2 AL
Veal Scalop with Cream Sauce • Escalope de Veau à la Crème
This is growing the the flower field at Lexington Community Farm. I'm excited for tomorrow's Harvest Fest there!
Thanks for your visit amd comments I appreciate that very much.
Please do not use my images on websites blogs or other media without my permission.
PENTAX K-1 • FF Mode • 100 ISO • Soligor C/D Wide-Auto 20mm f:2.8
Haida Slim PRO II MC ND3.6
Pixel Shift Mode
Grund • Luxembourg
And boy did I wait...nearly half an hour before the sun was where I wanted it making this tiny beauty glow in all it's tiny glory! People walking past me thought I was watching birds...LOL!
Going on a hike up at Mt. Rainier today...weeeeehooooooo! Catch up with you all when I get back!
An early morning exploration of the Central Wisconsin countryside and little towns led to me happening upon this cool scene.
I made WAY too much of this but it is seriously ridiculously good.
pound orzo (rice-shaped pasta)
2 tablespoons olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes, juices drained
1 1/4 cups whipping cream
1 cup frozen peas, thawed
3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.
© Giada de Laurentiis