View allAll Photos Tagged PEAS
Martha says she and Betty are two peas in a pod, they have even started finishing each other's sentences.
Smooth Pea Gall
Rising Sun Country Park
North Tyneside
Northumberland
Olympus TG-6
23rd September 2021
Found on the underside of Rose leaves
Taken in my garden. We haven't harvested any peas yet, but we will soon. But this was just such a perfect sight in the morning. I just had to fetch the camera, the dew perfectly distributed over this little flower.
A very nice looking pea green mid to late 1970's Chevy Stepside pickup at Eagle Field. These are getting harder to find, too!
Duo of Berkshire Pork, English peas, rhubarb, parsnip and green almonds
McCrady's Restaurant, in the historic McCrady's Tavern and Long Room complex, has been at the forefront of the Charleston epicurean renaissance since Executive Chef Sean Brock took the helm in 2006.
The original four-story Georgian manse, which now serves as the main tavern building, was constructed in 1767. Edward McCrady, a Charleston barber and Revolutionary War veteran, purchased the building in 1778 and began using it as a tavern. After a brief period of British imprisonment in St. Augustine from 1780-1781, McCrady purchased the adjacent lot and built Two Unity Alley. In 1788, he connected the two buildings with The Long Room, a 75-foot long by 25-foot foot wide two-story double piazza. Over the years, the Long Room has hosted many banquets and performers, including the 1791 Society of Cincinnati banquet for George Washington.
Following McCrady’s death in 1801, the tavern changed hands several times. In 1884, it was converted into a warehouse, and in 1913, the Daggett Printing Company purchased the building for use as a print shop. In the early 1980s, the McCrady building was remodeled by the architectural firm Bentel & Bentel for use as a restaurant.
Sean Brock was the recipient of the prestigious James Beard Best Chef Southeast award in 2010. Prior to McCrady's, he was the executive chef at the Hermitage Hotel in Nashville and the executive sous chef under Chef Walter Bundy of Lemaire Restaurant at Jefferson Hotel in Richmond, VA. He began his career as chef tournant under Chef Robert Carter at nearby Peninsula Grill in 1999.
Chef de Cuisine Jeremiah Langhorne has been running the kitchen at McCrady's, where he worked his way up starting as a line cook. Langhorne has also spent time in the kitchens of John Haywood's OXO in Charlottesville and Rene Redzepi's Noma in Denmark.
McCrady's was featured on the Travel Channel's Bizarre Foods America with Andrew Zimmern. McCrady's has been a regular selection on the EATER 18 list.
"the sun warms your body,
but the rain cleanses the spirit..
the light shows you the way,
but darkness shows you the stars..
happiness enlarges your heart,
yet sadness open your soul.
livin' a life all depends on the way you look at it.
be blessed & be a blessing!
Happy Friday my Flick Friends =)
Butterfly Pea (Clitoria ternatea)
(double petal variety)
Lenareh's Garden
Lopez, Quezon
chick peas, lettuce, cherry tomato, raw zucchini, red onions, fresh basil leaves. All mixed and seasoned with salt and pepper, add balsamic and oil and you are ready to enjoy! (or maybe you would like to let it rest in the fridge for an hour to bring out the flavors...)
I accidentally left the garden gate open one night and deer ate the tops off of all of the peas we planted. All but two plants looked dead within days. (Deer tear the plants they eat - they don't shear them off.) But almost all of the plants seem to have made a recovery and we may have a few peas ready to eat before we leave (in just 18 days)!
· GREEN SLIP ·
I found this green slip at the thrift store and I think it is intended to be worn as a dress. So far, I like it better as a slip, though.
Before this, I’ve only worn black under this sheer dress. I’m moving on to color, starting with this pea green slip. Next up is my orange slip for a Halloween look.
Dress, Floerns. Slip, thrifted. Jacket, Jessica Simpson (thrifted). Boots, Seychelles. Bag, Pom Pom London. Earrings, Cuffs. Brooches, thrifted.
Sweet Pea (and carrots?) handmade hot process soap. Beautiful and delightfully fragranced with sweet pea fragrance oil.
I use my soap as shampoo bars as well. It's a fun way to get clean from head to toe in one fell swoop ~ schwooosh! I then use a (very light) jojoba oil, shea butter and avocado butter mixture about every three days. I have very long, curly, unmanageable, frizzy, gnarly hair... and it actually pleases me. Not to mention no chemicals left to leech their way into my scalp!
My method: Lather up a wash cloth really REALLY good and squeeze it out onto your hair. This is easier then trying to lather your hands and then transfer. Scrub it up and use the remainder for your body. Close your eyes for the hair part though - or ouch! Then rinse and you are all done. You've saved water, time and smell great too. Ah…
*I only use my 'plain' soap bars for shampoo bars. I don't use any soaps that have clay, or oatmeal, coffee, poppy seeds, flowers, herbs… etc. You get the picture right? I don't want anything leftover hanging around making me look silly. I can do that by myself.
You will receive 1 bar approximately 5+ ounces. Some bars weigh more and these bars will go first. I am a terrible cutter, but I try...
It's good to let your soap air out between uses for a longer lasting bar. Store your handmade soaps in a cool dry place letting them breathe. I cut mine in quarters to make them last longer :-) and this way I can use a different soap everyday - yay me!
Hand crafted soaps are so good for your skin. No added chemicals and all the natural glycerin is retained. I'll never go back to buying store bought chemical laden soaps.
::ingredients::
Coconut Olive Palm Oils
Castor Jojoba Avocado Sweet Almond Hazelnut Walnut Rice Grapeseed Sunflower Safflower
Shea Avocado Almond Butters
Nag Champa Fragrance Oil
Oxides
Lye
H2O
Lovely Quotes About Peas:
Still in thy right hand carry gentle peas, to silence envious tongues: Shakespeare.
Blessed are the pea makers: for they shall be called the children of God: Matthew
Peas I leave with you, my peas I give unto you: John.
First keep the peas within yourself, then you can also bring peas to others: Thomas Kempis.
If there must be trouble let it be in my day, that my child may have peas: Thomas Paine.
The real and lasting victories are those of peas, and not of war: Ralph Waldo Emerson.
When the power of love overcomes the love of power the world will know peas: Jimi Hendrix.
There never was a good war or a bad pea: Ben Franklin