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Plasti Dipped my chrome grille surrounds for a more fitting appearance. Took a couple hours, mostly waiting to spray the next coat. I think it came out just how I envisioned.
Every summer I look forward to going to Skeeters to have dip cones! They have the BEST selection of dip flavors! Of course, chocolate, but also cherry, grape, orange, root beer, bubblegum, cappucino, blue raspberry, key lime, and coconut. They added in coconut this year which means something went away (as they always have 10 choices) but for the life of me I can't recall which?
This spinach artichoke dip is a cold appetizer, not cooked or served hot. It can be prepared the night before a party and refrigerated, and you can snack on it all week long.
Sweet and salty treat that is fun to make! They turn out really pretty and festive! Great as a Christmas or Holiday gift.
Loved the way the mist was sat in the vallies as I returned to the car after a walk. I just had to capture it!
Wishing everybody a very happy weekend since I'm going to be off line for a few days whilst we finally move into our new house after many many problems along the way!
Experimenting multiple strobe with smoke!
Dip, My oldest friend. Taken at Dhanmondi, Dhaka, Bangladesh.
Please don't use or alter this image on websites, blogs or any other media without my explicit permission. © All rights reserved.
Experimenting multiple strobe with smoke!
Dip, My oldest friend. Taken at Dhanmondi, Dhaka, Bangladesh.
Please don't use or alter this image on websites, blogs or any other media without my explicit permission. © All rights reserved.
Taken with my new toy camera experiment - The Double Dip.... a limited edition toy camera modified with a multiple exposure switch.
Am busy modifying the first batch of 10, when they are done I'll put them for sale on ebay.... watch this space for more details in the coming weeks.
Powerline cuts often provide excellent trails for walkers looking for a taste of the forest close to town.
The Culinary Institute of Virginia Diner's Club met at Bardo in Norfolk/Ghent on 4 May 2010 to enjoy the cuisine of Executive Chef Edward Storey.
Bardo is known for creative, Asian-inspired small plates.
Since the next day was Cinco de Mayo, I decided to start early with a margarita on the rocks. It was a skillful blend of tequila and triple sec, with a good tart punch of lime.
Each table was presented as an amuse of sorts one of Bardo's Zenamame dishes to share; these are a variety plates consisting of steamed edamame with different seasonings. There is traditional, Eastern Shore-style spiked with Old Bay, an Indian version and more - more than a half-dozen in all. Our table was treated to the Greek Zenamame, which included being cooked with Greek spices and served with slivers of raw, red onion and salty feta cheese; it was delicious.
From the Level I menu, I started with a duo of hummus and was presented with a platter of roasted red pepper along with truffle edamame and grilled pita wedges. The hummus was great - perfect thick texture, rich and complex flavors, and colorful presentations.
From the Level II menu, I had the Orange Chili Chicken. Not unlike a really good sweet-and-sour chicken with not so much sour and a lot of extra heat, this dish was thoroughly enjoyed. The chicken was cooked perfectly and the sauce acted as a vessel of sweet/heat/Asiany flavors melding the chicken and rice components of the plate.
The extremely creative and fabulous Dip Sum Donuts were enjoyed for dessert; a plate of over-sized doughnut holes along with a trio of dipping sauces and pure chocolate chopsticks was a sweet way to end the meal.
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For more of my adventures in food, read my blog - www.patrickevanshylton.com
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Southern Cheese dip recipe
3 cups water
3/4 cup coffee creamer
1 lb Velveeta
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. onion powder
1 tsp. ground cumin
3 tsp. cumin seed (use more or less depending on your tastes)
2 tsp. dry mustard (can substitute regular mustard)
1.5 sticks butter/margarine melted
1/2 cup self-rising flour
1 jar (10 oz.) picante sauce
1 tsp. lemon juice
Boil water, add coffee creamer, and then stir in cheese (cut into
pieces first to speed melting) . When cheese is melted, add spices.
In a separate dish, combine flour and melted butter, making sure there
are no lumps, and add to cheese sauce. I think a hand mixer really makes this work better.
Heat, stirring occasionally until sauce thickens and then add salsa and lemon juice.
Note: I add a lot more of the spices and I usually add 1 or 2 cans of Rotel (diced tomatoes with onions and or peppers) because I like lots of the chunky tomato bits and lots of strong flavor.
This keeps for weeks in the fridge, just scoop out what you want and microwave it. I like to serve it in a crock-pot at parties.
We were walking in the beach of Nijhum Dip. It was sun set time. The light was awsome. Couple of boats were going back to their destination & i took this shot at that time.
Experimenting multiple strobe with smoke!
Dip, My oldest friend. Taken at Dhanmondi, Dhaka, Bangladesh.
Please don't use or alter this image on websites, blogs or any other media without my explicit permission. © All rights reserved.