View allAll Photos Tagged breadcrumbs
Dublin Bus ALX400 AV 247 of Ringsend Garage all wrapped up in the iconic colors of Brennan's family slice pan bread, operating cross city 15 from Clongriffin to Ballycullen Road seen above sandwiched at Donnycarney Church.
Baked Chicken
1/2 cup mayonnaise
2 Tbsp mustard
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
2 Tbsp seasoned matzo meal or breadcrumbs
2 Tbsp olive oil
Preheat oven to 425°.
In medium bowl, combine mayonnaise with mustard. Dip chicken halves in this mixture, then dredge in seasoned matzo meal or breadcrumbs.
Arrange chicken on baking sheet, then, sprinkle with olive oil.
Bake until chicken is thoroughly cooked, about 25 minutes.
Served with mashed potatoes and eggplant salad.
Eggplant and Red Pepper Salad
2 medium red bell peppers
1 medium tomato, peeled and seeded
3 tablespoons no-salt-added tomato paste
2 tablespoons water
1/2 teaspoon salt, divided
Dash of ground red pepper
3 garlic cloves, thinly sliced
1/4 cup olive oil
1 pound eggplant, cut into (1-inch) cubes
1/4 teaspoon freshly ground black pepper
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and dice.
3. Place tomato in a blender; process until smooth. Combine tomato puree, tomato paste, 2 tablespoons water, 1/4 teaspoon salt, ground red pepper, and garlic in a blender; process until smooth.
4. Heat oil in a saucepan over medium heat. Add eggplant; cook 30 minutes or until tender, stirring frequently. Stir in bell pepper and tomato mixture. Cook 5 minutes. Stir in remaining 1/4 teaspoon salt and black pepper.
4 skinless, boneless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour (for dredging)
2 large eggs
1 tablespoon Dijon mustard
2 cups breadcrumbs or matzo meal
About 1/4 cup canola oil
Chopped parsley
Lemon wedges
Place chicken breasts between two pieces of plastic wrap and pound chicken breasts to uniform thickness.
Place flour on a plate and mix in salt and pepper.
Beat eggs and Dijon mustard in a shallow dish.
Place bread crumbs on another plate.
Working with 1 chicken breast at a time, dredge in flour, then dip into egg mixture, turning to coat evenly; carefully coat with crumbs.
−Heat about 4 Tbsp. oil in a large skillet over medium-high heat.
Add chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes per side (flip only once, it keeps the schnitzel moist.)
Transfer chicken breasts to a paper towel-lined plate.
Add more oil to skillet and repeat with remaining chicken breasts.
Transfer chicken breasts to plates and garnish with lemon wedges.
КОНСТАНТИН СОМОВ - Пейзаж с радугой
☆📝
Private collection.
Christie's London, Russian Art, June 2016.
Source: www.christies.com/lot/lot-5999748?ldp_breadcrumb=back&...
When I was up in Iron Range I was determined to try and track down the Kutini boulder-frog (Cophixalus kulakula). This rare and elusive frog is only known from the boulder habitats in the vicinity of Mt Tozer. Armed with a map and GPS a couple of mates and I bush bashed all afternoon in the pouring rain through thick scrub and rainforest to try and get to where we thought the frogs would be. Having been scratched to pieces climbing over and under endless fallen trees, pushing through thick walls of wait-a-while and being stung by a million tree ants, we eventually got to what appeared to be suitable habitat. As it got dark we were greeted by a few frog calls, and after a short search managed to find one of these unique frogs perched upon a boulder. After hanging around for half an hour or so we also managed to find a few more individuals, and then began the strenuous journey back in the dark attempting to follow our GPS breadcrumbs (with limited success).
Location: Mount Tozer, Kutini-Payamu (Iron Range) National Park, Cape York, Far North Queensland, Australia
I don’t know how it happened.
I’ve tried to trace it back -
to a word,
a glance,
a shift in the air.
But love doesn’t leave breadcrumbs.
It arrives whole,
like a dream you wake into
instead of out of.
You were a stranger in that coffee shop.
And yet, somehow,
you felt like a memory I hadn’t made yet.
Something familiar wrapped in the thrill of the unknown.
There was no thunderclap,
no cinematic swell of music.
Just a quiet unfolding -
the way your presence settled into me
like sunlight through a window I didn’t know was open.
And that’s the mystery, isn’t it?
How love chooses us.
How it slips past logic,
past caution,
past all the walls we build
and simply says, this one.
You didn’t ask to be my turning point.
You didn’t try to change my world.
But you did -
just by being in it.
I still don’t understand how.
And maybe I never will.
Maybe love isn’t meant to be understood.
Maybe it’s meant to be felt,
cherished,
held with reverence
like a secret too sacred to explain.
You are my mystery.
Not because I don’t know you,
but because I do -
in ways that defy explanation.
And I will spend the rest of my days
honoring the wonder of that.
Yours,
In awe,
In love,
In mystery.
--Love Letters To Mystery
Islandhill on a misty morning with a flat calm high tide. Just the tips of the rocks lining the causeway visible :)
I have no idea where these ducks were walking to but they seemed to be In a great hurry to get there.
There were leaving the lake and waking toward a small grassy field. Maybe it's where they stash all the breadcrumbs people toss to them?
Seen at a nearby arboretum.
When I was up in Iron Range I was determined to try and track down the Kutini boulder-frog (Cophixalus kulakula). This rare and elusive frog is only known from the boulder habitats in the vicinity of Mt Tozer. Armed with a map and GPS a couple of mates and I bush bashed all afternoon in the pouring rain through thick scrub and rainforest to try and get to where we thought the frogs would be. Having been scratched to pieces climbing over and under endless fallen trees, pushing through thick walls of wait-a-while and being stung by a million tree ants, we eventually got to what appeared to be suitable habitat. As it got dark we were greeted by a few frog calls, and after a short search managed to find one of these unique frogs perched upon a boulder. After hanging around for half an hour or so we also managed to find a few more individuals, and then began the strenuous journey back in the dark attempting to follow our GPS breadcrumbs (with limited success).
Location: Mount Tozer, Kutini-Payamu (Iron Range) National Park, Cape York, Far North Queensland, Australia
Let yourself fall consciously, scatter pieces without fear.
I brought all this, I let all this go.
All this now belongs to you: I gave it to you. ***
We also start to fly like birds do after the explosion of a gunshot, scared
We also start to fly any given winter day; looking for the warmth of the sun, following the breadcrumbs, trying to find the way.
By Raquel Beck.
Dejarse caer
conscientemente,
esparcir pedazos sin miedo.
Todo esto traje,
todo esto dejé ir.
Todo esto ahora te pertenece:
te lo regalé.
***
Nosotros también echamos a volar
como lo hacen los pájaros
después del estallido de un disparo,
asustados.
Nosotros también echamos a volar
un día cualquiera de invierno;
buscando el calor del sol,
siguiendo las migas de pan,
intentando encontrar el camino
MANY THANKS FOR YOUR KIND COMMENTS AND FAVS........ PLEASE TAKE A LOOK AT MY PHOTOSTREAM, FOR GENERAL PHOTOS ACROSS THE WHOLE SPECTRUM NATURE AND WILDLIFE.
This is a mature parasol mushroom with its cap fully extended. At 4cms, it is tall as it is wide. To get to this stage, the immature 'egg shape' cap breaks its seal around the top of the stem and slowly extends outwards. As it does it leaves a smal moveable ring, which you can see in the photograph.
They have a lovely sweet taste, akin to maple syrup, and are therefore highly sought after. They may be eaten raw, but are best cooked. They can be sauteed with melted butter or even pan fried after being mixed with egg and breadcrumbs. Served with bread, they makes a delicious meal.
Throughout Europe, they are easy to identify, as other look-alike poisonous mushrooms, some of which are deadly, are not to be found there. This not the case in North America however, so care needs to be taken when foraging for them.
The before.
It's a gray and rainy day here, not that I'm complaining, we desperately need the rain, however, that did lend itself to the need for a warm and cozy meal.
What beats homemade mac and cheese? Not too much in my books, so I spent a bit of time in the kitchen today meal prepping.
Hope everyone is doing well and staying safe.
Click "L" for a larger view.
It's scenes like this that remind me of the forests that I conjured in my mind when hearing stories like "Little Red Riding Hood" or reading "The Hobbit" The light, filtering down from the canopy of treetops, puts a subtle glow on every surface, enhancing the detail of the leaves, bark, vines.
In the canvas of the imagination, I can see pirates chasing boys, a trail of breadcrumbs, faeries flying about. All sorts of wonder and magical things come to mind as I stood, staring at this sight.
The reality of the cockle-burrs, insect bites, snakes and spiders, and the occasional bat would quickly intrude in the world of fantasy. Pretty to look at and to imagine, not so nice to live in.
My imagination can enjoy this scene, without the nasty bits, forever now. I took time to get a photograph.
Two seagulls in Venice are getting angry at each other while beeing fed with breadcrumbs by another man. When I saw the scene, I had about one second to take a photo, with my macro-lens.
Zwei Möwen in Venedig streiten sich, als sie mit Brotkrümeln von einem anderen Mann gefüttert werden. Als ich die Szene gesehen habe, hatte ich nur eine Sekunde Zeit mit meinem Makroobjektiv ein Foto zu machen.
The evening my sister and her husband arrived from Anchorage to visit over the Holidays, I had prepared a wonderful Italian meal. The main course was Veal Parmesan, a superb dish especially when prepared in the traditional way.
Tender, milk-fed veal is pounded then dusted with flour, dipped in beaten egg then seasoned breadcrumbs, and quickly sautéed in butter and a touch of olive oil, before being layered in a rich tomato, wine, and basil sauce (that I had simmered for 4 hours); I topped the first layer of veal with slices of bocconcini and rich tomato sauce, added a second layer of veal, more tomato sauce, and finished the casserole with a generous layer of freshly grated reggiano. Although the dish itself is quite long to prepare, once ready it can then be chilled until 30 minutes before serving. Then you just bake it for about 20 minutes in a hot oven, or until the sauce starts bubbling around the edges and the parmesan is golden.
Ingredienti per 4 persone: 250gr di pasta tipo “spaccatelle” o “cavatappi”, 60gr di formaggio Lindenberger , 70gr di Fontina, 50gr di Grana Padano grattugiato, sale, paprica dolce q.b., noce moscata q.b., pangrattato q.b., 20 gr di burro.
Per la besciamella: 50gr di burro, 50gr di farina 00 (setacciata), 500ml di latte intero.
Tagliate a pezzetti il formaggio Lindenberger e la Fontina e metteteli a macerare nel latte per circa 1-2 ore.
Trascorso questo periodo, togliete i formaggi dal latte, tagliateli a pezzetti ancora più piccoli o grattugiateli. Adesso potete preparare la besciamella. In un pentolino, fate scaldare il latte aromatizzato con della noce moscata grattugiata. Nel frattempo sciogliete 50gr di burro ed incorporatevi la farina, mescolate con cura, poi aggiungete il latte caldo e fate cuocere per circa 8 minuti. Prima di spegnere il fuoco, aggiustate di sale. Quindi mettete il composto da parte.
Fate bollire una pentola piena d’acqua, aggiustate di sale e poi calate la pasta. Quest’ultima dovrà cuocere per circa 9 minuti. Scolatela, mescolatela con tutti i formaggi elencati nella ricetta e con la besciamella. Imburrate degli stampini in ceramica monoporzione e poi foderateli con del pangrattato. Versate la pasta dentro le formine e spolverate con della paprica e del pangrattato. Fate gratinare in forno a 200° per 7-8 minuti.
Serves: 4 people. Ingredients: 250 grams "Spaccatelle" or "cavatappi" pasta, 60grams Lindenberger cheese, 70grams Fontina cheese, 50grams Grana Padano cheese (grated), salt, sweet paprika to taste, nutmeg to taste (grated), breadcrumbs, 20 grams butter .
For the bechamel sauce: 50grams butter, 50grams all-purpose flour (sifted), 500ml whole milk.
Chop the Lindenberger cheese and the Fontina cheese and put them to soak in the milk for about 1-2 hours.
After this period, remove cheeses from the milk, cut them into pieces even smaller or grate them. Now you can prepare the sauce. In a small pan, heat the flavored milk with the grated nutmeg. Meanwhile, melt 50grams of butter and add the flour, mix well, then add the hot milk and cook the sauce for about 8 minutes. Before you turn off the heat, season with salt. Put the mixture aside.
After bring to the boil a pot of water, add salt and drop the pasta. It will have to cook for about 9 minutes. Drain, mix with all the cheeses and the bechamel sauce. Grease 8 ceramic molds and then lining the inside with the breadcrumbs. Pour the pasta into the molds and sprinkle with paprika and breadcrumbs. Place the pan in preheated oven at 200 degrees for 7-8 minutes.
"When the light has given up on me
But I'm still not hard to find
These fingernails, like breadcrumb trails
I always leave behind
When it's raining rats
And nasty thoughts inside my head
And there's only one place I should be
But I'm here instead" - Shake With Me - Alkaline Trio
KaydeneJenvieve.mysterious is wearing
Head - Lelutka Noel
Body - Reborn
Skin - Platinum Capriccio Sunkisses skin
Hair - Stealthic Reflect
Outfit - ED. Zora Black
Follow the breadcrumbs
Yesterday's photo, was shattered after work and not up to doing much so was lazy and walked ten metres from the house to the tiny wood behind. I also remembered why I never go there for photos, it's way more awkward having to explain to your neighbours what you're doing :p
Find Me:
Explore # 30.
This was one of the cupcakes i entered in the Martha Stewart Competition.
I was one of the finalist.
www.marthastewart.com/portal/site/mslo/menuitem.3e37788aa...
www.marthastewart.com/portal/site/mslo/menuitem.3e37788aa...
... but was eaten by a tree!
I ran away from the circus... because the conductor was mean.
He paid me in lollipops... but I needed magic beans.
So the elephant lady whispered her plan.
And off we went... we ran and we ran.
We came to a forest, dense with trees.
But she was woo'd by a eunuch who trembled her knees.
Now I was alone so I hid for a while.
Aching all over after running for miles.
Little did i know that the tree was alive.
And feeling so peckish it had me in its sights.
Completely oblivious till its branches engulfed me.
Then it gave a great burp and said 'hmm, whats for tea?'
(Just for fun because I thought this picture needed a story)
SONY DSC
Portfolio : flic.kr/s/aHsjJfHNS5
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Photostream : www.flickr.com/photos/aaronwilde
Galleries for the work of others : www.flickr.com/photos/aaronwilde/galleries/72157656013178...
Copyright Aaron Wilde
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
A neat autumnal view of the streets of Uppsala. I remember this evening quite well, as I was going up to meet my girlfriend by the park. We proceeded to indulge in our habit of feeding the ducks with breadcrumbs.
Many trails on the Colorado Plateau are difficult to follow because they cross extensive stretches of slickrock or sandstone. The convention is a modified Hansel and Gretel strategy --- mark the way, not with breadcrumbs, but with small towers or piles of rocks. One can be seen here, carefully placed where it is conspicuous from a distance.
This is the trail from Echo Park to Mitten Park in Dinosaur National Monument, Colorado. The formation in the background is Echo Rock or Steamboat Rock, which rises 800 feet, nearly vertically, from the Green River.
puff pastry pork sausage rolls freshly baked. they don't look great, my first attempt, but tasted ok. i've eaten six the rest have been boxed for the freezer
ready made puff pastry (£1.15) www.sainsburys.co.uk/gol-ui/product/sainsburys-sheet-puff... (first time i've used it and would definitely buy again)
400 grammes minced pork £5 (300grammes would have been ok)
finely chopped onion
panko breadcrumbs (leftover from the sushi)
herbs
2 tablespoons of water
1 egg
salt & pepper
sesame seeds
mixed the minced pork with onion, breadcrumbs, herbs, water, salt and pepper
halved the mixed sausage meat
cut the length of pastry in half
laid half the mixed sausage meat along one half of the pastry
brushed the edges with whisked egg and sealed
did the same with the other half and sealed
cut into smaller sausage rolls
brushed the tops with whisked egg
placed in a preheated oven at 220 fah
the recipe said 30 to 35 mins but i left it in for more like 45/50 mins to make sure the meat was properly cooked
i burnt the base of the rolls as i had the tray of rolls too close to the lower elements of the mini countertop oven.
when i realised i moved the tray up a shelf and all was fine
the mini countertop oven for baking uses
only the bottom elements, not the top elements
a shelf at least up one from the bottom to prevent burning
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
Discovering My Sister, Gretel
Longest night ever, I pray
for her safe return;
can't blink
or she'll be missed.
Behind poker-faced searchers,
I bite my lips,
open my eyes wide,
and push aside brambles.
Did she lose the breadcrumb trail?
Then – a banshee wail,
confused stillness,
echo of palpitations
and a bloody shoe offered
up for inspection.
All eyes follow a trail
of dark pebbles
from shoe
to confirmation.
/totomai
PS
Highest explore rank #2
Tiny buns that are reminiscent of the Filipino pan de sal (quite literally, salt bread). I say these are reminiscent of pan de sal as even though it mimics the characterstic breadcrumb shell, it differs in make-up from both the historical (lean) dough and the more modern style, which is enriched with eggs, milk and lard.
Blogged here: yummysmells.blogspot.com/2008/07/salt-vs-sourdough-battle...
Baked Western Australian Sardines with Crunchy Breadcrumbs with Raddichio, Pinenut and Raisin Salad - Tutto Bene - AUD15.50
Nice fresh sardines, simply baked and topped with crunchy breadcrumbs and a salad of raddichio, pinenuts and raisins.
Ingredienti:
◾2 uova sode
◾1 cipolla bianca di media grandezza
◾2 spicchi d'aglio
◾olio extraversgine d'oliva
◾acqua calda q.b.
◾100gr concentrato di pomodoro
◾200gr di piselli surgelati
◾250gr di carne di manzo tritata
◾1 mozzarella
◾20gr di parmigiano reggiano
◾20gr di caciocavallo
◾1 cucchiaio di pangrattato
◾noce moscata
◾sale
◾pepe nero
◾zucchero
Preparazione:
Tritate al coltello o con un robot da cucina la cipolla. Quindi fatela soffriggere in una casseruola assieme agli spicchi d'aglio interni,ma pelati. Aggiungete il concentrato di pomodoro e mescolate accuratamente. Diluite il tutto con l'acqua calda, utilizzatene tanta quanta ne serve ad ottenere una salsa non troppo liqueida, ma densa al punto giusto. Lasciate cuocere fin quando il sugo non riprenderà il bollore, prima però, dovrete aggiustare la salsa di sale, zucchero e pepe. Una volta ripreso il bollore, incorporate i piselli, coprite con un coperchio e fate cuocere per circa 15 minuti a fuoco moderato, mescolando di tanto in tanto. Trascorso il tempo necessario, aggiungete la carne di manzo tritata e spolverate con noce moscata a piacere. Dovrete far cuocere per 30 minuti circa, coprendo la casseruola con un coperchio. Il ragù dovrà risultare abbastanza denso ed i piselli ben cotti. Tagliate a cubetti la mozzarella e grattugiate i due formaggi; in una ciotola versate il pangrattato ed un cucchiaio di formaggio grattugiato, mescolate e mettete da parte. Portate a bollore una pentola piena d'acqua, salate e poi calate la pasta, cuocetela al dente, quindi scolatela e poi conditela con il ragù, la mozzarella, il parmigiano ed il caciocavallo. Versate il tutto in una pirofila in vetro o ceramica che avrete precedentemente unto con dell'olio extravergine d'oliva e su cui avrete cosparso del pangrattato (questo trucco farà in modo che la pasta non si attacchi alla teglia). Infine spolverizzate con il mix di pangrattato e formaggio e mettete a gratinare in forno preriscaldato a 190° per 10-15 minuti. Servire caldo.
Ingredients:
•2 hard-boiled eggs
•1 medium size white onion
•2 cloves of garlic
•Extra virgin olive oil
•hot water
•100gr tomato concentrate
•200gr frozen peas
•250gr minced beef
•1 mozzarella
•20gr Parmesan cheese, grated
•20grams Caciocavallo cheese, grated
•1 tablespoon bread crumbs
•nutmeg to taste
•salt to taste
•black pepper to taste
•sugar to taste
Method:
Chopping the onion with a knife or a food processor. Then fry it together with the peeled cloves of garlic in a pan. Add the tomato paste and stir thoroughly. Dilute all with hot water, use as much as it takes to obtain the sauce not too liquid, but dense to perfection. Now you have to adjust the sauce with salt, sugar and pepper, so let cook until the sauce boil resumes. When the sauce boil, add the peas, cover with a lid and cook for about 15 minutes over medium heat, stirring occasionally. After this time, add the ground beef and sprinkle with nutmeg to taste. You have to cook for another 30 minutes about, covering the pan with a lid. The sauce should be quite thick and peas should be tender. Dice mozzarella and grate the two cheeses. Pour the bread crumbs and a tablespoon of grated cheese in a bowl, stir and set aside.Bring to a boil a pot of water, salt, and then dropped the pasta, cook until it is “al dente”, then drain it and mix pasta with meat sauce, mozzarella, Parmesan and Caciocavallo cheese. Pour into a glass or ceramic baking dish. The baking dish has to be greased with the oil, also you have to sprinkle it with some breadcrumbs (this step is very important because in this way pasta won’t stick to the pan). Finally sprinkle the pasta with the bread crumbs and cheese mixture, place the pan in preheated oven at 190 Celsius degrees for 10-15 minutes. Serve warm.
a closeup of puff pastry pork sausage rolls freshly baked. they don't look great, my first attempt, but tasted ok. i've eaten six the rest have been boxed for the freezer
ready made puff pastry (£1.15) www.sainsburys.co.uk/gol-ui/product/sainsburys-sheet-puff... (first time i've used it and would definitely buy again)
400 grammes minced pork £5 (300 grammes would have been ok)
finely chopped onion
panko breadcrumbs (leftover from the sushi)
herbs
2 tablespoons of water
1 egg
salt & pepper
sesame seeds
mixed the minced pork with onion, breadcrumbs, herbs, water, salt and pepper
halved the mixed sausage meat
cut the length of pastry in half
laid half the mixed sausage meat along one half of the pastry
brushed the edges with whisked egg and sealed
did the same with the other half and sealed
cut into smaller sausage rolls
brushed the tops with whisked egg
put the sausage rolls on a tray covered with baking paper
placed in a preheated oven at 220 fah
the recipe said 30 to 35 mins but i left it in for more like 45/50 mins to make sure the meat was properly cooked
i burnt the base of the rolls as i had the tray of rolls too close to the lower elements of the mini countertop oven.
when i realised i moved the tray up a shelf and all was fine
the mini countertop oven for baking uses
only the bottom elements, not the top elements
a shelf at least up one from the bottom to prevent burning
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
Found this family of 'Parasol mushroom' in a meadow, fenced with wire, so I couldn't get any closer. I. Now I need to find another one someday, to make a macroshot of the structure of the cap ;-))
"The parasol mushroom (Macrolepiota procera or Lepiota procera) 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.
The height and cap diameter of a mature specimen may both reach 40 cm, a size truly impressive for the fruiting body of an agaric. The stipe is relatively thin and reaches full height before the cap has expanded. The stipe is very fibrous in texture which renders it inedible. The surface is characteristically wrapped in a snakeskin-like pattern of scaly growths (therefore, known in some parts of Europe as the "snake's hat" or "snake's sponge"). The immature cap is compact and egg-shaped, with the cap margin around the stipe, sealing a chamber inside the cap. As it matures, the margin breaks off, leaving a fleshy, movable ring around the stipe. At full maturity, the cap is more or less flat, with a chocolate-brown umbo in the centre that is leathery to touch. Dark and cap-coloured flakes remain on the upper surface of the cap and can be removed easily. The gills are crowded, free, and white with a pale pink tinge sometimes present. The spore print is white. It has a pleasant nutty smell. When sliced, the white flesh may turn a pale pink.
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 popular food item when 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." - WiKi
"De grote parasolzwam (Macrolepiota procera, synoniem: Lepiota procera) is een schimmel met een lange steel en grote hoed en heeft gelijkenis met een parasol vandaar ook de naam. Het is een veelvoorkomende soort die groeit op natte grasgebieden. Deze zwam wordt vaak gevonden in groepen of alleen en staat ook vaak in heksenkringen. De parasolzwam is wijdverspreid in landen met een gematigd klimaat.
De hoogte en breedte van de hoed kan wel 40 cm zijn. Voor een schimmel is dit zeer groot en daardoor bijzonder. De steel is relatief dun en wanneer deze op zijn hoogte is, begint de hoed te groeien. De hoed heeft een karakteristieke structuur die wat lijkt op een slangenhuid.
De parasolzwam is een vrij populaire paddenstoel in Europa en wordt daar veel gebruikt in de keuken. De hoed wordt als een soort schnitzel bereid. De steel is dikwijls taai en niet te gebruiken, behalve als er eerst poeder van gemaakt wordt.
De paddenstoel is dankzij zijn grootte vrijwel niet te verwarren met andere paddenstoelen. Desondanks is voorzichtigheid toch geboden."-- WiKi
Mark Knopfler - True Love Will Never Fade
True love will never fade
True love will never fade
True love will never fade
True love will never fade
True love will never fade
I wonder if there's no forever
No walking hand in hand
Down a yellow brick road
To never never land
These days I get to where I'm going
Make it there eventually
Follow the trail of breadcrumbs
To where I'm meant to be
To where I'm meant to be
I don't know what brought you to me
That was up to you
There's so many come to see me
Who want their own tattoo
I fixed a needle in a holder
Laid my hand upon your spine
And there upon your shoulder
I drew the picture as your sign
When I think about us
I see the picture that we made
The picture to remind us
True love will never fade
True love will never fade
True love will never fade
True love will never fade
I worked the rowdies and daytrippers
Now and then I think of you
Any which way we're all shufflin'
Forward in the queue
They like to move my operation
They like to get me off the pier
And I dream I'm on a steamer
Pullin' out of here
When I think about us
I see a picture that we made
The picture to remind us
True love will never fade
True love will never fade
True love will never fade
True love will never fade
True love will never fade
True love will never fade