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I still revel in what elegant complexity arises from such simple ingredients. Two rectangles on a laptop display running below full brightness, a little organically induced camera motion, et voila!
This photo was created as part of a multi-photographer Camera Toss Group collaboration.
The pattern primitive image used with permission and under the terms of the Creative Commons; Attribution, Non-Commercial, Share-Alike 2.0 license.
See Shared Source Collaboration #1 and results.See also all results of such themes.
A fisherman from the local community enjoys the last sunrays from the back of his house, Galle, Sri Lanka. January 2017 // Read the entire story on www.gcpic.com
On another note .. THANK YOU VERY MUCH for the explore!!! What a surprise when I popped open my laptop this morning .. :)
Every year my tree ornaments get paired down. This year only etched glass balls and red glass beaded garland on a frasier fir from a local tree farm.
Simple Plan
Air Canada Centre
February 19th,2012
©Katrina Wong Shue, please contact me before you use any of my photos
This was so easy I don't feel right even thinking of it as a recipe.
I'd been boiling the ham hock since Easter. I'd put it in the smallest pan it would fit in, covered it with water, brought it to a boil each night, put the lid on, and simmered it until bedtime. Then I'd repeat the whole scenario each night.
Of course, we'd carved the ham so that there was a generous amount of meat left on the bone. Last night the meat started to come loose, so I knew tonight would be soup night.
Came home (HOURS late!), transferred the ham hock and liquid to a larger pan, probably one that holds about two quarts. Cleaned all the meat off the bone, cleaned the marrow out of the bone, threw both into the soup liquid and threw the bone into the trash. Then I turned the heat on medium under the pot.
Believe it or not, that was the hard part. Next, I drained the liquid from a 15-oz can of kidney beans, put the beans in the soup. I chopped a large leek, keeping the white and green separate. The white went in the pot right away.
While that came to a simmer, I went hunting in the freezer for mushrooms. I often will buy lots of mushrooms at once, sautée them right away in a bit of butter, put the lid on for the end, and then freeze the mushrooms and juice until I need them. The pack I grabbed would have been about four ounces of mushrooms before cooking.
Tossed the frozen mushrooms into the soup, and brought it all to bubbling again. When it was bubbling, I finally tossed in the chopped leek greens. I put the lid on right away, reduced the heat to low, and set the timer to five minutes.
I canned two pints, and ate one pint for dinner. You might be thinking, but what about spices? Well, that was what I thought, until I tasted it. It didn't need a thing. I'd have put potato in if I had some. I thought about a bit of rice. Someone suggested a pinch of cumin, and some one else suggested dill. As things turned out, I ate it just the way it was.
INGREDIENTS
1 ham hock with ham
1 leek, large, chopped
1 15-oz can kidney beans, drained
4-oz mushrooms, sliced & sautéed
That's it! It was ready for eating an hour after I got home.
Hi...I was playing this morning trying to use up some scraps and made this simple Valentine's day card.
thanks for Looking......
More from Conner Prairie.
see the blog post about it here :)
Sorry, please excuse, my giant watermark!