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This captivating image invites you to experience the rustic charm of a lakeside gazebo, nestled amidst a copse of verdant pines and reflected in the still waters of a secluded pond. The gazebo, with its open sides and natural wood construction, offers a picturesque spot for contemplation and nature watching. A pair of ducks glide across the water, adding life to the tranquil scene. The light dappling through the trees casts a mosaic of shadows and highlights, creating a peaceful ambiance. This setting captures the essence of a serene escape, where time slows and the mind can wander amidst the whispers of the forest and the gentle lapping of water against the shore. It's a perfect representation of nature's ability to soothe the soul, a visual poem to the quiet joy of a day spent by the water's edge.
Thanks to the haven of gorgeous wonders that is Doves Farm, here we have a gluten-free, brown bread flour that is at once easy to handle and completely delicious. For those of you who like to prepare and blend (even grind) your own flours - and I will join you, eventually - I have listed the flour ingredients in order of largest amount first but for now I must allow your experience (or intuition if you're new to blending) to be your guide when it comes to relative proportions. It is my intention to contact Doves Farm, organic farmers and cultivators of home baking, regarding the reverse engineering of product components for home use. In my mind I group such things as knowledge of organic farming, recipes and ingredients with the free software movement but who knows which of my favourite gluten-free-product-producing companies share... well, anything. A topic for a post to the upcoming blog, perhaps.
Currently, I'm making this for one (I miss you, BooBoo) so...
Handmade, gluten-free, brown bread pitta
Ingredients:
about 100g Doves Farm Brown Bread Flour
(components: rice, tapioca, potato, maize, sarrasin & carob flours, sugar beet fibre, xanthan gum)
generous pinch of salt
2 tbsp oil (olive, vegetable and sunflower all work well) + a few drops for the pan
between 60ml and 90ml semi-skimmed milk
Utensils:
a 1lt glass mixing bowl
a metal fork
a metal tablespoon
a small wooden spoon, about 1½" x 2" (~4x5cm) at the bowl part
a shallow dinner plate, preferably glass without raised rim,
though any portable, flat, glass or marble surface will do
a large (at least 9" (23cm) diameter) shallow frying pan or skillet
flat metal spatula or pizza slice
a bread knife
(no scoffing at utensil specification, please. It's important!)
Method:
1. put the flour in the mixing bowl
2. add the pinch of salt, then a tiny bit more for luck ;-)
3. mix lightly but quite thoroughly with a metal fork
4. give the bowl a little tap to level the flour
5. measure each tablespoon of oil and drizzle over the flour
6. mix the flour and oil with the fork until small spheres of various sizes are formed
7. using the metal tablespoon, scrape any residual flour+oil from the fork into the bowl
8. add a little of the milk and with the back of the wooden spoon begin gathering the mixture together with circular movements, first around the inside wall of the bowl, then through the centre of the mixture. When it looks a bit dry and starts to separate, add a little more milk and repeat, making sure that with each sweep of the spoon you transfer sticky mixture from the bowl surface to the dough
9. mix and gather the dough quite loosely into a sticky ball. It should only take about four or five tablespoons of milk (about 2-2½fl oz (60-75ml)) to achieve the correct consistency
10. dust a big pinch of flour over the top of the dough and another into the bowl around its base
11. roll the ball around in the flour with the back of the wooden spoon until the dough is covered with flour. At this point you can form the dough into more of a sphere by pulling it in various directions up the sides of the bowl with the back of the wooden spoon but don't press too hard into the dough as this will expose the sticky part and cause the sphere to split
12. pick up the ball and form it gently with your hands. Doesn't it feel nice? 8-)
13. dust the plate or flat surface with flour and place the ball in the centre
14. with the flat palm of your least dexterous hand, begin flattening the ball, little by little in the following way: press with the palm, then with your hand still on the dough, pinch the edge with the thumb of the same hand to help keep the edges of the emerging circle from splitting. Rotate the plate or surface a little with your dexterous hand and repeat. When the circle is about 5" (12cm) diameter, carefully lift the dough and dust more flour underneath. Replace the dough, dust a little flour over the top and continue, now working from the centre outwards to carefully expand the circle, keeping the surface as even as you can. Continue until the dough is roughly 3/16" (4mm) thick (thin!) and about 8" (20cm) in diameter
15. oil the surface of the pan. I do this by adding a few drops and spreading it all over the surface with my hand. Well it works! Place over a medium (or just below medium) heat
16. while the pan heats up for about a minute, carefully slide the pizza slice under the dough, bit by bit, rotating the plate as before to ensure no part of the circle is sticking
17. slide the dough circle into the pan, give it a bit of a shake to centre and cook for about four minutes each side
After three minutes or so air pockets will start to form and expand. It is at this point you know you did your mixing correctly and will ultimately have somewhere to stuff the filling of your choice. A little scorchin' is desirable so don't worry if your pitta has a few dark marks on it; they taste good!
Let your finished pitta cool a little before cutting it across the middle, then carefully open up each half with a bread knife.
Voi - là!
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Gianni Armano Photo
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www.flickr.com/photos/33714681@N06/show/
--------- street photography ---------
Available at fineartamerica.com/featured/rustic-old-barn-victoria-plut...
Fujifilm Pro 2, Fujinon 23mm f2
Available at Uber, 25th june
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Credit:
Skin: Birdy - Jaime (Toffee)
Hair: Lamb - True Love Waits
Braclets: Zaara - Banjara kada
Body: Maitreya
Pose: zzang
An urban message on an abandoned barn near Phillipsport, NY.
Our Daily Challenge -Colorful - 2/23/17
This is probably the most typical countryside scene ever! The tree, the sky, the sheep, the stone wall and the feeling of being in the wilderness, far from the maddening crowd. For anyone who hasn’t been to Scotland, I can’t recommend it enough.
My staple loaf of crusty sourdough. I have a slice toasted every morning slathered either in honey or blueberry jam. That and a good cup of coffee starts my day off right!
Kri, Raja Ampat, Indonesia
The meaning of the word "paradise" differs between different people. For someone it could mean luxurious place, while for others it could mean just a beautiful place to relax. Everyone has his own answer.
When I saw that seascape and that colors, it made me smile. That was happy smile, because for me it was paradise. Rustic paradise though... Who cares?