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Now you know why loads of sparrows come flocking to your garden just after you have scattered some bread about
+ 1 photo dans le 1er commentaire.
Une dame a posé des miettes de pain sur ce mur et les mouettes les ont dévorées en quelques minutes, toujours affamées ces demoiselles !
A lady put breadcrumbs on this wall and the seagulls devoured them in a few minutes, always hungry these young ladies !
It's okay, I'm alright
I'm just a little rough around the edges of this life
Play it cool, you can always follow
Breadcrumbs in a line when you are lost
Does anyone else have thousands of photos sitting on their computer's hard disk that have never seen the light of day? I've been cleaning up my archives and thought I might let one out every now & again. They are great for bringing back memories. Thanks for indulging me strolling down memory lane.
This was taken from Hill Inlet looking over the unbelievable paradise that is Whitehaven Beach in the Whitsunday Islands, Queensland. The water is really that amazing colour and the silica sand so incredibly white & fine. Google Hill Inlet Whitehaven & your screen will fill images like this one. Impossible to take a bad photo there! And yes, it's the same place as the pic that has been my profile background all this time.
This was on a daytrip out from a cruise with couple of dozen friends for a mate's 50th & brings back lots of fun memories :)) This day of being jolted along on an ocean raft travelling at knots while hungover. And hundreds of fish swimming between your legs in the shallows at Whitehaven trying to get breadcrumbs you have thrown in to try and get some underwater pics with your GoPro. And the amazing snorkelling. Okay I'm stopping now, need to book a cruise to Whitehaven ;)
Happy Humpday!
To tell the truth,I really did get lost here.I found my way back out eventually, I...er.. think!
Now if you can find your way to dropping a few faves on my photo Id be grateful! Think of them as a breadcrumb trail! And Im starving in here anyway, I think, probablly!!
Heres to ya!
P@t.
The sky is burning, but clouds follow the Sun...
The pink and lilac clouds are pretty... like cotton candy that the children are so fond of...
Did the Sun leave again breadcrumbs for the old friend, the Moon?
Maybe... but the dark clouds are not far behind... slowly they cover the lilac traces in the sky turning everything to blue...
This night the dreams of the villagers will not be disturbed...
The Moon is bright... and will guard the village from the shadows...
I went to this Greenland about 15 minutes away, where was very close to my house I used to live, but, I didn't discover it till 30 years later. Anyway, I was looking for damselflies to shoot, but, NO, they're gone. Instead, I found some fungus to shoot.
"Culinary notes
Laetiporus sulphureus is generally rated as a good edible fungus (unless growing on wood such as Yew, which itself contains dangerous toxins that could be taken up by the fungus); however, it is best picked when young and moist.
A popular way of cooking this fungus is to cut it into slices, brush them with oil, and then fry them in breadcrumbs; serve with lemon juice. The taste is quite like chicken; however, although most people find this a good edible species a small minority find that it causes feelings of nausea. If frozen (uncooked), this fungus retains most of its flavour, and so it is a good species for storing in preparation for the winter months."
The Sun was slowly disappearing... saying goodbye to the day but not without leaving a present for the fading Moon...
Little bits of light were dripping into the water turning it into a golden river... a breadcrumb trail for the Moon to follow and return...
The Sun longed for the old friend from a time long forgotten...
Soon clouds were turning pink promising sweet dreams...
Only the crane stood tall, rusted and proud... It resembled a giant sentinel that protects the riverbank from what lurks into the dark...
What do the shadows hide?...
There he stands, draped in more equipment than a telephone engineer trying to outwit an organism with a brain no bigger than a breadcrumb and getting licked in the process... Paul O'Neil
Very early morning fishing taking place on the Seaham pier
I'd hoped for some sunrise colour but it didn't quite happen
No huge waves either
Ken once went fishing with his uncle. He lasted as long as the food before returning home lol!
I wonder what they'd write about us nutty photographers, out in all weathers and times, just to get a photograph :)
In all fairness to all of us rural photographers, how are we supposed to see a posted sign that is not prominently displayed. There is a sign falling off a tree on the right side of the house. I honestly didn’t see this sign until I uploaded this photo.
It is a good thing I left a trail of breadcrumbs so I could find my way out before the cops came. I would have told them my name was Gretel.
Taken off a rural road in Richmond County, Virginia.
Ft. De Soto Post-Sunset
Cue the sun under the horizon, cue the birds, cue the photographer on the left, cue the blinking red light, cue the jumper with breadcrumbs, action, jump, throw the breadcrumbs, birds dive, shoot the photo!
A little wooden pillbox from Hawaii which I used to keep pills in (obviously). The petroglyphs on top of the lid are originally found in lava stone on Maui.
The closed pillbox would be less than 2" long. I filled it with tiny shells rather than medication :)
Tonight's Dinner (a very tasty low carb and easy meal)
Ingredients:
3 medium zucchinis sliced thin lengthwise (about 1/4 inch thick)
6 slices prosciutto ham
shredded mozzarella
seasoned breadcrumbs
olive oil
Optional: I further season seasoned breadcrumbs by adding garlic powder, some dried oregano, and some grated Romano cheese
Add some olive oil to the bottom of a cooking pan (I used a 10 inch square glass Pyrex pan)
Dredge both sides of the sliced zucchini in the breadcrumbs
and add to pan in crossed layers
Between the layers add some ham and the mozzarella
Add more of the cheese to the top layer, sprinkle with some breadcrumbs, and add a little of the olive oil onto the top layer.
I cooked this on my barbecue grill at 400 degrees for 25 minutes ~or~ just do it in your oven. I did cover it with foil for some of the cooking time to keep the cheese from burning
I wished I had photographed at this location when I was in the Badlands 3 years before, but it had rained and the ground was downright slippery. So, three years later, I went right to it. One prob though when I was scouting in daylight - I didn't have my compass. I'm worthless without my compass. So, when I returned after dark, I immediately could see I was way off the mark in terms of the direction of the Milky Way. Consequently I had to bumble around in the dark looking for compositions. Bumbling around amongst hoodoos and pinnacles is, for me, disorienting, and dropping breadcrumbs isn't gonna help me find my car when I'm finished. This wasn't my favorite composition in terms of my lighting - hard to get definition and texture in that uneven rock without causing unwanted black holes. BUT, this frame does have a swell meteor flashing through it. Maybe give it a click to view larger as the rock texture does show up a bit. I think I see my car out there in the low right corner too. 😉
I lost myself
It's hard to see the smile in the pain
And the heart is a fickle beast
That will bleed before it breaks
Catching up to what the head already knows
Nothing owns me
I lost myself for them
Their sharp whispers became my guiding light
Swallowed by their shadows in the dark
I silently screamed with a desire to become anyone else
They handed me the scissors every time they tore me at the seams
I had sacrificed my spark
I lost myself for him
Where love keeps a scorecard
It's all a game of the mind, power and control
Breadcrumbs are my favorite food, you know
Spirit of a warrior, I boxed with his shadows
I sacrificed my heart all for his ego
I lost myself for you
Rollercoaster of addiction, I just wanted to love
Too soon to gain and too soon to lose
In the quiet moments my voice stirred
The quieter I become the more I can hear
I sacrificed my sanity trying to be enough for you
I lost myself to find me
The worst part of going to sleep is waking up
Diamonds are guarded in vaults, not kept in the streets
I used my eyes to look and they saw
Turns out I was what was right with the world all along
Dawn broke, I am enough for me
I found myself
Following the whispers of my soul
I'm losing everyone and it's bringing me peace
Never saw it coming, a quiet plan is a blessed plan
It's comfortable in the shadows
Bound to my truth, I've had enough but I am still enough for me
- Poem by Bellaswan Garnet
Great cake to put your summer fruit-crops to good use.
125 g (5 oz) butter or margarine (non-dairy)
125 g sugar
3 eggs
1 ½ Cups (200 g) flour
2 teaspoons baking powder
2 tablespoons milk or almond milk (non-dairy)
2 cups fresh fruit, peeled and diced, if necessary, such as peaches, plums, apples, pears. Drain excess juice from fruit
1 teaspoon vanilla
1 teaspoon almond extract (Not using almond milk)
½ cup ground nuts of your choice for topping.
Non stick spray and breadcrumbs for preparing the pan.
1.Preheat oven to 350 F. (180°C.)
2.Grease a 10 ½ cake pan (23cm), preferably one with a removable base, and sprinkle with the dried breadcrumbs.
3.Cream the butter (or margarine) and sugar together, add the eggs one at a time, beating well after each addition to incorporate the ingredients.
4.Sift in the flour and baking powder together and with a wooden spoon mix the dry ingredients into the creamed mixture with the milk and vanilla (and almond extract, if included), stirring only enough to incorporate.
6.Spoon half the batter into the tin and carefully spoon in the fresh fruit on top of the batter. Then spoon the second half of the batter over the fruit. Sprinkle nuts on top.
7.Bake in a pre-heated 350 F (180C) oven for 50 minutes or until a skewer inserted into the cake comes out clean.
8.Remove the cake from the oven and stand for 10 minutes before releasing the sides of the cake tin.
Baked Chicken with Garlic-Roasted Potatoes
1 cup mayonnaise
2 teaspoons mustard or seasoning mix
¾ cup unseasoned breadcrumbs or matzo meal
4 boneless, skinless chicken breast halves (4–5 ounces per piece)
Preheat oven to 400°F. Line a rimmed baking sheet with parchment.
In a medium bowl, combine mayonnaise and mustard or seasoning mix until well blended.
Place the breadcrumbs in a shallow bowl or plate.
Dip each breast in the mayonnaise mixture, turning on all sides until well coated.
Lay the chicken in the breadcrumbs and turn until evenly coated.
Arrange chicken on the prepared baking sheet and bake approximately 25 minutes, or until juices run clear. (For chicken breasts weighing 6 to 8 ounces, increase cooking time to 40 to 45 minutes.)
Garlic Roasted Potatoes
3 pounds small red or white potatoes
¼ cup olive oil
1 ½ teaspoons salt
1 teaspoon black pepper
2 tablespoons minced garlic (about 6 cloves)
2 tablespoons minced parsley
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for about 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Sautéed Zucchini with asparagus and mushrooms
2 medium zucchini, sliced
2 cups asparagus, cut in pieces
2 cups mushrooms
4 tablespoons oil
salt and pepper
Heat oil. Sauté zucchinis first for 3 minutes.
Add asparagus and sauté, then add mushrooms and continue sautéing until done.
Salt and pepper according to taste.
When the trail takes a turn,
Or disappears completely,
And all your backward bridges burn
Leaving you stranded, neatly,
Things aren't looking good.
As the daylight goes to ground,
Sometimes you get lost in the woods,
And there is no one else around.
Perhaps your compass starts to spin,
Or your road runs out of map;
The breadcrumbs swept up by the wind
Say there'll be no turning back.
Don't panic. Have a tranquil mood,
And keep your wits all sound;
Sometimes you get lost in the woods,
And sometimes you get found.
By: Michael Maller
… gingen mit den Eltern durch den Wald, die so arm waren, dass sie schweren Herzens beschlossen, die beiden dort zurückzulassen. Beide Kinder bekamen jedoch noch ein Stück Brot mit. Länsel, der das Gespräch der Eltern gehört hatte, kam auf die Idee, den Weg mit Brotkrumen zu versehen um so den Weg nach Hause wieder finden zu können ...
(Fortsetzung folgt ...)
... walked through the forest with their parents, who were so poor that they decided with a heavy heart to leave them there. However, both children still got a piece of bread with them. Länsel, who had overheard the parents' conversation, had the idea of marking the path with breadcrumbs so that they could find their way home again ...
(To be continued ...)
Tivoli :View of the Gardens of Villa D'Este with 3 fish ponds in the foreground .
Italiano : Sono costituite da 3 grandi bacini rettangolari disposti uno dopo l'altro con vegetazione lussureggiante . I vasconi sono animati da zampilli d'acqua proveniente dai vasi che sono sulle balaustre .Come dice il nome ,all'atto della sua costruzione c'erano delle bellissime specie ittiche di acqua dolce .Per gli ospiti della villa c'erano chioschi lussuosi e confortevoli per chi avesse voluto riposarsi durante una passeggiata o per chi avesse avuto bisogno degli attrezzi per la pesca nelle vasche .Quindi oltre alla salubrità dell'aria e l'incanto delle acque ,potevano anche godere dei piaceri ittici provenienti dalle peschiere pullulanti di trote e ogni altro pesce di acqua dolce . Nelle peschiere navigavano maestosamente anche i cigni candidi , mentre le anatre disputavano con le trote le bianche molliche di pane . Oggi scomparsi i cigni e le anatre ,le vasche servono ancora da vivaio per un bel numero di pesci ,quindi il visitatore li vedrà ancora accorrere se darà loro qualche briciola .Tra i molteplici siti che rendono Villa D'Este unica nel suo genere ,le peschiere con le 100 fontane vanno considerate tra i più suggestivi .L'armonia qui tende alla perfezione .
English : The view of the fish ponds .
They consist of 3 large rectangular basins arranged one after the other with luxuriant vegetation . The vessels are animated by jets of water coming from the vases that are in the balustrades . As the name says at the time of its constructions ,there were some beautiful species of freshwater fish . For the guest of the villa there were some luxurious kiosks and comfortable for those who wanted to rest during a walk or for those who needed tools for fishing in the thanks .Therefore ,besides the salubriousness of the air and the enchantment of the waters ,they could also enjoy the fish pleasures ,coming from the troubled ponds of trout and every other freshwater fish .In the pounds the white swans sailed majestically ,while the duck fought the white breadcrumbs .Today ,swans and ducks disappear ,the tanks still serve as a nurse for a large number of fish ,so the visitor will see them still running if he gives them a few crumbs .Among the most attractive sites that make Villa D'Este unique ,the fish ponds with the 100 fountains should be considered among the most evocative . The harmony here tends to perfections .
Gazpacho Soup
3 pounds tomatoes, cored and coarsely chopped
1 seedless cucumber, peeled and coarsely chopped
2 red bell peppers, coarsely chopped
1 jalapeño, seeded and coarsely chopped
1/4 cup red-wine or balsamic vinegar
1/3 cup extra-virgin olive oil
3 cloves garlic
1 teaspoon chopped parsley
¼ teaspoon cayenne pepper
Salt and freshly ground pepper
3 Tablespoons matzo meal or breadcrumbs.
In a blender, puree the vegetables until smooth. Strain the soup into a deep bowl, season with salt and pepper, and serve.
Keeps well, refrigerated, for several days.
Stuffed crêpe (it is like a crêpe lasagna)
Stuff with sauteed onions and mushrooms, spinach and a white sauce. Add grated cheese. Bake and serve.
Salmon and clams fritters
The ingredients for this:
3/4 green or red pepper diced
1 medium carrot diced
1 stalk of celery diced
1 onion diced
Old Bay spice
All of the above are simmered to soften in butter, olive oil, and some water
1 clove garlic diced
2 cans Pacific salmon drained
1 tsp Dijon mustard
2-3 tablespoons mayonnaise
a few shakes dried dill
seasoned breadcrumbs (some added to the mix, and some for final coating)
2 eggs
Clams were optional in this mix, I had them so I added them
After forming patties they will have to be put in the freezer for an hour or two, they tend to be on the soft side
Mark is leaving his breadcrumbs all over my place
It seems like he is saying
"Please someone get my message and rescue me out of her hands"
And now he has Aiko too
He probably thinks that he is pretty safe with Aiko on his side
Mark doesn't know that I have trained Aiko to eat Mark's breadcrumbs
lol
Sorry Mark
You are to be stuck in Norway
Amen
I had a bit of fun with framing and editing. .. not sure how good the clarity of the birds will be. .. fun experimenting though!
Happy Wing Wednesday to you all, have a great day my Flickr friends! xx
creative commons by marfis75
Twitter/ Instagram: @marfis75
License: cc-by-sa
you are free to share, adapt - attribution: Credits to "marfis75 on flickr"
Du pain et des canards !
Comme la veille, je rappelle qu'il est préférable de ne pas donner du pain aux canards, ni aux autres espèces vivantes.
Le pain est NOTRE nourriture humaine par excellence.
Pour nos amis à plumes préférez les graines !
Macrolepiota procera, the parasol mushroom, is a basidiomycete fungus with a large, prominent fruiting body resembling a parasol. It is a fairly common species on well-drained soils. It is found solitary or in groups and fairy rings in pastures and occasionally in woodland. Globally, it is widespread in temperate regions.
Uses
It is a very sought-after and popular fungus in Europe, due in part to its large size, seasonal frequency and versatility in the kitchen. In the UK, it may be found from July through to November.
The parasol mushroom is difficult to mistake for any other, especially in regions like Europe where the poisonous look-alike Chlorophyllum molybdites does not occur. Nevertheless, as with picking any fungus for consumption, caution should be exercised at all times.
The parasol mushroom may not be eaten raw, because it is slightly toxic.
These mushrooms are popularly sauteed in melted butter. In central and eastern European countries this mushroom is usually prepared similarly to a cutlet. It is usually run through egg and breadcrumbs and then fried in a pan with some oil or butter. Served with white bread, it makes a delicious meal during summer and early fall.[4] A savory Slovak recipe is to bake caps stuffed with ground pork, oregano, and garlic. Italians and Austrians also serve the young, still spherical caps stuffed with seasoned minced beef, baked in the same manner as stuffed peppers.
A much treasured postcard from the Cook Islands (the printed matter being the actual stamp, I hope you can read it). I thought I'd give it the tropical theme it deserves. There is a Hawaiian bit of fabric in the upper corner (courtesy of a kind person who thinks of me every time she visits there) and I have placed shells on the postcard on a bed of breadcrumbs (no sand in the house).
Suffolk cheese rusks:
My mother used to make these rusks but the cheese is a delicious addition by Ray's sister, Margaret:
* sieve 4 ozs SR flour, 1/2 tsp mustard powder, pinch each of salt & cayenne pepper(or pepper) into a mixing bowl
* add 2 ozs marge, cut and rub into flour until mixture is like breadcrumbs
* grate 2 to 3 ozs Cheddar cheese into mixture
* mix all together with one large egg, beaten
* on a lightly-floured surface, pat out dough and cut into circular shapes
*cook about 10 mins at approx 220C, remove from oven and split each rusk across in half, return to oven for a few mins to brown/crisp cut surfaces
Eat spread with butter: enjoy!
p.s. these are my first effort