View allAll Photos Tagged breadcrumbs
We do not allow Jager to harass the ducks anymore so he's now ignoring them and tries to eat their breadcrumbs
Sunrise at Dunham Massey, this pair put on a dance - hoping no doubt for some breadcrumbs as payment
Even the Anna Wintour Costume Center, that you usually need a trail of breadcrumbs to find, was packed to the rafters on the final weekend of "Heavenly Bodies: Fashion and the Catholic Imagination."
Since Bryan has now started work, he often tells me, “I just want to put you in my pocket and feed your crumbs all day.”
My pose is hamster inspired. I had quite a few growing up and I loved the little boogers, even though they took every chance to escape from me.
One more close up of these two cuties :)
Gretel: Blythe Winterish Allure in Joana Gentiana's dress dress, Etsy boots, Barbie basket
Hansel: Blythe Mondrian in a hat, blouse, and boots from Etsy, shorts and suspenders made by me
Breadcrumbs: real bits of cruse
Birds: Michael's
Rolls in basket: made by me from clay
Background: canvas print
Ground: scrapbook paper and dried moss/plants
This was a robin just as he landed to feed on some breadcrumbs which somebody had left out to feed the birds.
explore #409! :)
finally. the "magic donkey" hasn't really
been liking me much lately...
"Headlights or Taillights it's a flip of a coin,
I have been coming and going since the day I was born.
And I followed the breadcrumbs but I never got home,
I grew old in an instant now I am all on my own."
This lorikeet was so excited about the breadcrumbs I could practically touched him. I'm close enough that I could capture him with a 35mm lens and still get bokeh.
These are a British favourite, impossible to find in North America.
So I make them myself.
Here's my recipe:
Seven extra large eggs
A pound of pork sausage meat
Italian fine breadcrumbs
Salt and pepper
Hard boil six of the eggs. Allow them to thoroughly cool before attempting to peel. I find the easiest way is to carefully break the shells on a hard surface in as many places as possible, then gently remove the shell and inner lining, piece by piece.
Dip each egg in flour, mould a one sixth portion of the sausage meat around the egg, making sure there are no gaps. Beat the seventh egg, and dip each sausage coated egg in the egg mixture, followed by a dip in the breadcrumbs.
Fry each egg in extra virgin olive oil for approximately ten minutes, making sure that the meat is thoroughly cooked on all sides. Drain the surface oil on a kitchen paper towel.
Alternatively, they can be baked in an oven at about 400 degrees F for 30 minutes. This is more healthy, but I prefer them fried!
Loved the light and shadows that I got here. And not laggy at all.
- The birds, breadcrumbs, book pages, cafe umbrella, coffee and biscuit are stock. If you'd like a set, IM me.
I guess some people are vision-impaired and need to leave behind a whole piece of bread on their path, to find and see their way home? A whole ding dang slice.
Bread rolls with creme fraiche and laverbread filling - delicious!
virtualspacetravel.blogspot.com/2022/03/seaweedy-voyage-o...
Recipe: (1 8 inch tart)
Sweet pastry tart shell (adapted from Dorie Greenspan)
1 1/2 cups flour
1/2 cup icing sugar
1/4 tsp salt
125g unsalted butter, chilled and cut into cubes
1 egg
1. Sift together flour icing sugar and salt. Transfer dry mixture in a bowl of a food processor
2. Add cold butter cubes. Pulse until mixture resembles coarse breadcrumbs.
3. Add in egg and pulse for in short bursts until dough starts to come together
4. Transfer mixture to a floured surface and knead gently until all dry ingredients have been incorporated. Shape into a circular round and wrap in clingfilm.
5. Refrigerate for 4 hours or overnight
6. Roll out pastry on a floured surface to a 10 inch round about 5mm thick
7. Transfer to a 8 inch pastry tart round and gently ease into place. Trim off overhanging edges. (alternatively use a 8 inch fluted tart pan), Prick bottom with prongs of a fork.
8. Place tart in freezer for 30 min. Preheat oven to 190 deg C
9. Place a buttered piece of foil over the frozen tart shell. Fill with pie weights (or dried beans/rice). Bake tart shell for 20 min.
10. Remove weights and foil. Bake for a further 10-15 min until golden browned at the edges
Black sesame cream patisserie
1 1/2 cups whole milk
1/2 cup sugar
4 egg yolks
3 tbs cornflour
3 tbs black sesame paste (unsweetened)
1 tbs unsalted butter
1. Heat milk in a medium saucepan until simmering
2. Whip together egg yolks, sugar cornstarch in a medium bowl until thick and light yellow.
3. Gradually add the hot milk into the egg mixture, whisking continuously to prevent the yolks from scrambling
4. Transfer mixture back to the saucepan. Over low-med heat, heat mixture until it just comes to a boil, stirring constantly. Continue to simmer for 1 min and mixture thickens
5. Remove from heat in stir in black sesame paste and butter. Transfer to a bowl and cover surface directly with clingfilm.
6. Chill in refrigerator overnight
Matcha mousse
1 cup whipping cream
2 tbs matcha powder
1/4 cup icing sugar
In a chilled bowl of a stand mixer, whip all the ingredients together on high speed until cream holds firm peaks. Use immediately
Assembly
1/2 cup fresh raspberries
1. Transfer black sesame pastry cream to tart shell until 4/5 full.
2. Pipe matcha mousse mixture with a round or star tip around the periphery of the tart. The matcha mousse mixture can be spread on top of the tart if preferred
3. Top with raspberries
4. Serve immediately or keep chilled for up to 1 day
This cozy dish of rolled meat stuffed with breadcrumbs and cheese and cooked in tomato sauce is a staple at Italian family gatherings. Braciole is an Italian-style roulade, a rolled and stuffed meat. It is also called involtini, or bruciuluni in Sicilian. The etymology of the word translates to slice of meat rolled over coals. The meat, typically beef, veal, or pork, is pounded thin and stuffed with prosciutto, breadcrumbs, cheese, and herbs. It can be grilled, pan-fried, or braised in sauce.
For this recipe, please go to:
creativeelegancecatering.blogspot.com/.../braciol...
for hundreds more delicious recipes and mouthwatering food images, please go to:
WEEK 41 – Wolfchase Sears Closing, Set IX (UL)
Ignoring that quandary, we next traverse down the actionway to our next – and last! – unexplored part of the store. I’m trying to stick to my promise of not labeling the actionways in this place, which honestly is a good thing for everyone since, being a mall store with multiple entry points, this Sears store doesn’t really have a defined front or back, left or right. That said… it’s also hard as heck not to have descriptors for those things when I’m writing!! In short, though, I can proceed outward from the center, and try to explain it from there… you’ll remember that we came up here via the escalators, placing us in the middle of the upper level. We next explored appliances, (nonexistent) electronics, and mattresses, which took us around our first corner putting us parallel with the mall entrance. The actionway we’ve traveled down here brings us to our next corner, just beyond the mall entrance; and shortly past that corner, as you can tell from the glimpse of sunlight in the background of this shot, is the upper level exterior entrance. (This exterior entrance, unlike the lower level one, is placed on a wall adjacent to, not opposite, the mall entrance.)
Make any sense? Nah, didn’t think so XD
(c) 2019 Retail Retell
These places are public so these photos are too, but just as I tell where they came from, I'd appreciate if you'd say who :)
A forest near Cork (South of Ireland [Winter]).
I took this picture because of this amazing arching effect of the branches and the light effects.
I toyed around with this picture until I turned it black and white.
The effect of the white grainy path reminded me a lot of the fairy tail Hansel and Gretel and how they left a breadcrumb trail.
One of the ultimate comfort food. This classic goes a long way with some homemade pomodoro sauce. The secret to the melt-in-your mouth meatballs is in the milk-soaked bread instead of breadcrumbs.
Extra-virgin olive oil
1 onion, chopped
2 garlic cloves, smashed
2 tablespoons roughly chopped fresh parsley leaves
1 cup milk
4 thick slices firm white bread, crust removed
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 large egg
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Kosher salt and freshly ground black pepper
4 cups heated Pomodoro Sauce (recipe follows)
1/2 pound fresh whole milk mozzarella cheese, cut into chunks
Leaves from fresh basil
1 pound spaghetti
Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Shape them into nice looking meatballs (between the size of a golf ball and tennis ball).
Preheat the oven to 350 degrees F.
Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.
Pomodoro Sauce:
1/2 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved
Kosher salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn into pieces
Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.
Enjoy!
(Inspired by Tyler Florence's Ultimate recipe)
Just prepping supper this evening, and thought it was pretty attractive during prep. Nothing terribly fancy, just using up some veggies from the farm stand and a few leftovers. Already had my speedlights in the dining room, so I grabbed a few shots.
Nikon D7000 w/Nikkor 50mm ƒ/1.8 prime, 1/250s @ ƒ/5.6, ISO100. One SB-700 in Westcott Apollo octabox, left and above scene, 1/2 power, 20mm zoom; second SB-700 scene right, bounced off the kitchen ceiling, 1/4 power, 120mm zoom.
The recipe, such as it is:
two chopped medium tomatoes
2 cloves garlic, minced
1/4 medium onion, diced small
1 yellow summer squash, sliced thin
1 zucchini, sliced thin
2 oz. goat cheese
3/4 c. fresh bread crumbs
2 tbl. melted butter
olive oil
rosemary
thyme
salt
pepper
Sauté the onion until soft in a little olive oil. Add tomatoes, garlic, and a little salt, pepper, and some thyme and cook until the tomatoes break down a bit. Smear over the bottom of a gratin dish.
Arrange the sliced squash and zucchini over the tomatoes. Add salt, pepper, and thyme. Dot with goat cheese, and drizzle on a little olive oil.
Combine melted butter, bread crumbs, a pinch of salt, and some rosemary and thyme. Spread over the top of the vegetables,
Bake at 375°F for 30 minutes or so until the squash softens and the bread crumbs toast. Serve hot.
It's an old trick - quickly place some breadcrumbs in the hand of an innocent tourist, and the pigeons will immediately land on the arm. Ask for money later...
Moss and fungus grows on the south side of trees. Handy to know if you ever get lost in the woods. Much more reliable than Hansel & Gretel's breadcrumbs.
In the Hansel & Gretel story, the bread crumb trail into the woods was eaten up by birds- wrongly accused! It was cats!
Taken for the Jules' Photo Challenge Group:
So, for this month's challenge we are going to tackle the subject of Fairy Tales! Each day of the challenge will have a different fairy tale assigned to it and your job is to take a photo that represents that story. You can be elaborate & set up a whole scene or just pick one element from the story to shoot.
Hansel & Gretel
АЛЬБЕРТ БИРШТАДТ, ок. 1884 - Баран Скалистых гор или Большой Рог, Овис, Монтана
☆📀
Private collection.
Christie's New York / Important American Paintings, Drawings and Sculpture, May 18, 2011.
Sources: www.christies.com/en/lot/lot-5436884?ldp_breadcrumb=back
en.m.wikipedia.org/wiki/Albert_Bierstadt
LOT ESSAY
ЭССЕ В КАТАЛОГЕ АУКЦИОНА:
В 1876 году Альберт Бирштадт, известный своими впечатляющими изображениями американского Запада, сопровождал охотника Уиндема Томаса Уиндема-Квина, четвертого графа Данрейвена в охоте на лосей в Колорадо. Некоторые из набросков, которые Бирштадт сделал в этой поездке, позже были использованы в качестве иллюстраций шурином Данрейвена для его путевых заметок 1879 года "Странствия по Западным Землям". Бирштадт подготовил несколько иллюстраций для публикации в нью-йоркском 'Art Union' в апреле 1884 года, и настоящая картина "Баран Скалистых гор или Большой Рог, Овис, Монтана" была воспроизведена там в качестве фронтисписа. Великолепное изображение местной дикой природы на фоне масштабных пейзажей и драматического света воплощает исключительную способность Бирштадта запечатлеть в своих картинах таинственность американского Запада и донести ее до публики.
Бирштадт отправился на Запад и впервые увидел Скалистые горы в 1859 году, когда сопровождал экспедицию правительства США, возглавляемую полковником Фредериком Ландером, с целью составления карты сухопутного маршрута от Форт-Ларами, штат Вайоминг, до Тихого океана. С самого начала он зарисовывал эти внушающие благоговение горы, озёра, долины и реки, а также индейцев и животных, обитавших среди них. Бирштадт начал выставлять картины на темы Скалистых гор в январе 1860 года, и его работы сразу же были встречены с энтузиазмом. Увидев одну из этих картин, автор журнала 'Crayon' заметил: "Вид этой части нашей территории долгое время вызывал любопытство у любителей пейзажей, которых вдохновляли, но не удовлетворяли туманные и противоречивые отчёты исследователей. Благодаря более выразительной кисти мы теперь можем составить о них некоторое представление, поскольку карандаш мистера Бирштадта слишком точен и силён, чтобы подвергать его сомнению" (цитата из книги Н.К. Андерсона "Wondrously Full of Invention: The Western Landscapes of Albert Bierstadt" in Albert Bierstadt: Art & Enterprise, New York, 1991, pp. 73-74).
Бирштадт неоднократно посещал Скалистые горы на протяжении всей своей карьеры, и его работы неизменно получали признание критиков. 31 августа 1877 года, почти через два десятилетия после первых рецензий на эту тему, критик газеты 'The Rocky Mountain News' превозносил как красоту местной природы, так и талант Бирштадта, запечатлевшего её природное великолепие в своих картинах: "Он не мог бы найти более прекрасного места, чем эта жемчужина Скалистых гор, для наивысшего триумфа своего искусства. Мощное величие и непреходящая мощь гранитных стен, окружающих это прекрасное убежище, а также бесконечное разнообразие и прелесть ландшафта, открывающегося через парк, произвели столь сильное впечатление на художника, что сюжет полностью поглотил его мысль; смелость и суровость, а также мягкость и красота этого чарующего края, как они предстают на сияющем холсте, одновременно демонстрируют подлинную художественную интерпретацию и безошибочное прикосновение руки мастера». (цитата из книги Г. Хендрикса « Альберт Бирштадт: художник американского Запада» , Нью-Йорк, 1974 г., стр. 254).
Выставленная картина, наполненная ослепительным светом и величественными пейзажами, является свидетельством понимания Бирштадтом мощных образов, связанных с американской дикой природой. Бирштадт драматично изображает великолепного барана-бигхорна, а за ним на заднем плане - нескольких других. Животное принимает царственную позу, стоя на вершине скалы. Его возвышенный рост и величественная осанка еще больше усиливаются низкой точкой обзора, а также подчеркивают драматический рельеф местности. В то время когда снег мягко сыпется с темных облаков, пробивающиеся лучи солнца скользят по шерсти барана и эффектно освещают заснеженный пейзаж. Это теплое сияние окутывает и объединяет всю композицию и подчеркивает хорошо известную любовь Бирштадта к возвышенному в природе. Такие картины, как "Баран Скалистых гор или Большой Рог, Овис, Монтана" убедительны в описании дикой природы американского Запада. Американцы, испытывая острый интерес к далёким уголкам своего континента, обращались к Бирштадту за вдохновением и драматизмом, присущими этим отдалённым национальным территориям. Бирштадт своим талантом подчёркивает драматизм обитания уникальной фауны на фоне геологических памятников Скалистых гор. Символизм дикой природы, ярко изображённый на этом и множестве других полотен, оставил далеко позади рамки формальных художественных выражений и стал мифическим маяком Запада, благодаря которым Бирштадт и прославился.
Настоящая картина из коллекции Джой и Эда Белл.
Джой и Эд родились и выросли в Далласе в то время, когда город был ещё достаточно мал, чтобы они нашли друг друга, влюбились и поженились. Эд наслаждался бурной жизнью Далласа и с энтузиазмом включился в развитие собственной дорожно-строительной компании. Джой нравились изысканные стороны того, что мог предложить Даллас, и то, чего она могла добиться благодаря своему живописному и другим художественным талантам, но она также знала, что есть ещё много интересного в других местах. Поэтому, когда дети выросли, Джой и Эд много путешествовали по Нью-Йорку и Европе, прежде чем решили начать собирать собственную коллекцию произведений искусства. Сосредоточившись на американской живописи XIX и начала XX века, Джой проводила обширные исследования, прежде чем посещать каждый из нью-йоркских аукционов, где они покупали по одной-две картины в год. В конце концов, им удалось собрать впечатляющую группу, в которую вошли такие художники, как Альберт Бирштадт и Норман Рокуэлл, среди других выдающихся американских художников, чьи работы представлены в этой коллекции, выставленной на продажу. Джой и Эду нравилось жить с этими прекрасными произведениями искусства и делиться ими со своими детьми, внуками и друзьями.
I had to cut the ham in two pieces. After boiling for one hour a kilo, I grilled it for about 10 minutes at 225 degrees with sauce from eggs, mustards and breadcrumbs.
INGREDIENTS:
1/4 cup butter or margarine, melted
2 tablespoons Dijon mustard
3/4 cup Progresso® dry bread crumbs (any flavor)
1/4 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (1 3/4 pounds)
DIRECTIONS:
1. Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
2. Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
3. Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
This fun, fresh take on shrimp and grits has incredible texture thanks to crunchy panko breadcrumbs and cheese-y, gooey grits, while the smoky, meaty tomato sauce adds more complexity to each bite.
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2023/12/fried-shrim...
For hundreds more delicious recipes and mouthwatering food images, please go to:
You can leave your hat on (Joe Cocker). 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 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. 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. Heppen, Belgium