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Medical Spices. All of these spices, Chilli, Clove, Pepper, Cumin and Star Anise , have researchable and verifiable medical and health benefits.
with cumin and chipotle broth, carrots, celery, onions and cilantro. feta cheese not shown. [not the prettiest dish but very delicious!]
In ABCs and 123s: L is for lentils .
Chicago's infamous-spot- my first visit this YEAR!
YEAH!= The Point, or The Promontory Point- Hyde Park!
Cumin's a "Morkie" (a hybrid of Maltese and Yorkie) who is our PANDEMIC PUPPY- now 2 years old, highly intelligent,
and "a Good Boy"...who is playful & energetic beyond belief.
Also- highly tactile-
a great "cuddler" + snuggle-bunny!
Puri Train Station - Orissa
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Please don't use this picture on websites, blogs or other media without my permission.
█║▌│█│║│█║mimmopellicola 2O|2
Mt Rainier Scenic Railroad Santa train Elbe, WA. This was shot in color and converted to sepia DSC_0674-1-HDR_Oloneo 3
apps.gagalabs.com/flickr/interestingby?id=37926701@N04
Le città invisibili di Claudio Cumin
In Mostra alla
Sala Comunale d'Arte G. Negrisin
Piazza Marconi, 1 - Muggia (Trieste)
dall 8 febbraio all 4 marzo 2012
Le città e il nome. 3.
A lungo Pirra è stata per me una città incastellata sulle pendici d’un golfo, con finestre alte e torri, chiusa come una coppa, con al centro una piazza profonda come un pozzo e con un pozzo al centro. Non l’avevo mai vista. Era una delle tante città dove non sono mai arrivato, che m’immagino soltanto attraverso il nome: Eufrasia, Odile, Margara, Getullia. Pirra aveva il suo posto in mezzo a loro, diversa da ognuna di loro, come ognuna di loro inconfondibile agli occhi della mente. Venne il giorno in cui i miei viaggi mi portarono a Pirra. Appena vi misi piede tutto quello che immaginavo era dimenticato; Pirra era diventata ciò che è Pirra; e io credevo d’aver sempre saputo che il mare non è in vista della città, nascosto da una duna della costa bassa e ondulata; che le vie corrono lunghe e diritte; che le case sono raggruppate a intervalli, non alte, e le separano spiazzi di depositi di legname e segherie; che il vento muove le girandole delle pompe idrauliche. Da quel momento in poi il nome Pirra richiama alla mia mente questa vista, questa luce, questo ronzio, quest’aria in cui vola una polvere giallina: è evidente che significa e non poteva significare altro che questo.
La mia mente continua a contenere un gran numero di città che non ho visto né vedrò, nomi che portano con sé una figura o frammento o barbaglio di figura immaginata: Getullia, Odile, Eufrasia, Margara. Anche la città alta sul golfo è sempre là, con la piazza chiusa intorno al pozzo, ma non posso piú chiamarla con un nome, né ricordare come potevo darle un nome che significa tutt’altro.
Le città invisibili
di Italo Calvino
Einaudi, Torino 1972
To learn more about this structure of Frank Lloyd Wrights-
franklloydwright.org/site/unity-temple/
.....and was "EXPLORED"
Both about 1.25 years of age.
Both Cumin & Maximus are Morkies.
One's smarter (EQ +IQ) , Cuter, + a true Chick-Magnet.
INGREDIENTS:
1 can (13.5 oz) unsweetened coconut milk (not cream of coconut)
3/4 cup water
1 1/2 teaspoons salt
1 cup uncooked basmati rice
1 bag (1 lb) frozen sliced carrots, thawed, drained (about 4 cups)
1 bag (1 lb) frozen cauliflower florets, thawed, drained (about 5 cups)
1 can (15.8 oz) black-eyed peas, drained, rinsed
1 serrano chile, seeded, finely chopped
2 tablespoons olive oil
1 1/2 teaspoons garam masala
Chopped fresh cilantro, if desired
Lime wedges, if desired
DIRECTIONS:
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 2-quart saucepan, stir 1 cup of the coconut milk, the water, 1/2 teaspoon of the salt and the rice. Heat to boiling over high heat. Stir; reduce heat to low. Cover; simmer 15 minutes or until liquid is absorbed. Remove from heat; fluff rice with fork.
3. In large bowl, stir carrots, cauliflower, peas, chile, oil, remaining 1 teaspoon salt and the garam masala. Stir in cooked rice and remaining coconut milk until well blended. Spoon into baking dish.
4. Cover; bake 40 minutes or until thoroughly heated. Garnish with cilantro; squeeze lime juice over top.
Garam masala is a traditional Indian spice blend often consisting of as many as 12 spices, including coriander, black pepper, cumin, cardamom and cinnamon.
Be sure to use plastic gloves when seeding and chopping the chile. Its essential oils can burn if you use your hands and then touch your face. If you’d like extra heat, don’t remove all of the seeds…or try using 2 serranos!
In her gently manipulative, non-aggressive way, Cumin encouraged Miss Raven to vacate the box so she could assume squatter's rights.
[SOOC, f/1.4, ISO 100, shutter speed 1/200]
Le città invisibili di Claudio Cumin
In Mostra alla
Sala Comunale d'Arte G. Negrisin
Piazza Marconi, 1 - Muggia (Trieste)
dall 8 febbraio all 4 marzo 2012
Le città e gli occhi. 3.
Dopo aver marciato sette giorni attraverso boscaglie, chi va a Bauci non riesce a vederla ed è arrivato. I sottili trampoli che s’alzano dal suolo a gran distanza l’uno dall’altro e si perdono sopra le nubi sostengono la città. Ci si sale con scalette. A terra gli abitanti si mostrano di rado: hanno già tutto l’occorrente lassú e preferiscono non scendere. Nulla della città tocca il suolo tranne quelle lunghe gambe da fenicottero a cui si appoggia e, nelle giornate luminose, un’ombra traforata e angolosa che si disegna sul fogliame.
Tre ipotesi si dànno sugli abitanti di Bauci: che odino la Terra; che la rispettino al punto d’evitare ogni contatto; che la amino com’era prima di loro e con cannocchiali e telescopi puntati in giú non si stanchino di passarla in rassegna, foglia a foglia, sasso a sasso, formica per formica, contemplando affascinati la propria assenza.
Le città invisibili
di Italo Calvino
Einaudi, Torino 1972
A burst of colors and scents in the heart of Toulouse’s Victor Hugo Market. The spice stalls offer a sensory journey around the world: paprika, turmeric, cumin, saffron… a rainbow of aromas and textures. This photo captures the essence of the Toulouse market — warm, lively, and full of flavor — where every scent whispers of sunlit cuisine and culinary discovery.
Opdracht was ‘bloem rechtstreeks uit de camera’.
Op de foto een bloemsoort uit de schermbloemigenfamilie (Apiaceae of Umbelliferae). Deze familie is voor de mens over het algemeen nuttig, denk aan penen, pastinaak, peterselie, kervel, komijn, selderij e.d. Maar de familie kent echter ook enkele giftige soorten zoals gevlekte scheerling (Conium maculatum) en dodemansvingers (Oenanthe crocata).
De foto nam ik rond het tijdstip dat de zon op haar hoogst staat, en de zon staat achter de bloem.
– – –
Challenge was ‘flower straight from the camera’.
On the photo a species of flower from the family of umbellifers (Apiaceae or Umbelliferae). This familiy is in general for the human kind quite useful, some examples are carrots, parsnip, parsley, chervil, cumin, sellery and so on. However, in this family there are also some poisonous species like poison hemlock (Conium maculatum) and water dropwort (Oenanthe crocata). The Dutch name of the latter (‘dead man’s fingers’) is a good description of the form of its tubers and its poison.
The photo was taken around the time the sun was on its highest point, de sun is behind the flower.
Although I don’t like waltzes, this one seems quite appropiate for this occasion.
'Welcome back, Labneh, and happy birthday. I see your friends are here. Is Cumin going to sing with you? Perfect. It's time to sing the song and bring the rain,' said Little White Fox.
'Why do you want us to bring more rain?' I asked.
'Isn't it obvious? Can't you see the woodlands around you?' Little White Fox jumped up on soft mossy patch. 'We've had a dry summer with hardly any rain, and the trees and shrubs have worked hard producing all those fruits and nuts. Haven't you and all your friends feasted on blackberries and raspberries? Haven't you enjoyed the colors of the wild flowers, and even, I dare say, sat on a few mushrooms?'
'Well,' I dithered from paw to paw. 'Our human companion ate the blackberries, and Cumin sat on mushrooms too.'
'The birds ate most of the blackberries - and all those cherries we saw last summer,' said Cumin.
'All the magical creatures feasted,' I said.
'Exactly,' said Little White Fox. 'Without the fruits of the forest the magical creatures would starve, and without the trees and shrubs, there would be no fruits. The trees feed the creatures, so who feeds the trees?'
'The soil,' I said. 'They have big roots that burrow all the way down. We saw trees toppled over in a storm. Their roots stick out everywhere.'
'We like sitting between the roots sometimes,' said Cumin.
'And what do the roots do?' Little White Fox twitched his whiskers.
'Draw water and nutrients,' I said.
'And water comes from?'
'Rain!' I said with a giggle. 'So the forest is thirsty and you want us to sing the song and bring rain, so next year, all the trees will fruit and the flowers will grow and everywhere will be happy and sparkly again.'
'You could put it like that,' said Little White Fox. 'That is my birthday gift to you, Labneh. Sing the song and bring the rain, then when the seasons change from winter to spring, new leaves will grow and you'll see all those flowers you love. Make the next year better than the last.'
Taken for Macro Monday seeds theme. Coriander, fennel, cumin, red and green chilli seeds and cardamom pods broken open, all sitting on a bed of curry powder in front of a small china bowl.
Nigella Sativa (Black Cumin) surrounds its amazing blossoms with an airy and elegant array of dill-like "leaves." This one, another first for the season, was at the Smith Botanic Gardens at sunset yesterday.
۞ رمضان مبارک ۞ ~ رمضان كريم ۞
~ A traditional desi dish often served at iftar~breaking the fast: dumplings made from urad dhal (boiled and dried lentils), shaped into discs, then deep fried, soaked in water to soften, and finally served in fresh yoghurt. Sprinkle on roasted crushed coriander seeds~dhaniya and cumin~zeera, and garnished with fresh mint. We also served sweet tamarind~imli sauce. YUM! Accompanying the iftari this day was homemade banana milkshake, fresh fruit salad, samosas and spring rolls. (Pics coming soon!)
The key to great chili con carne is time cooking and fresh ingredients. The more substitutions and less time quality is lessened. Still tastes great.Mexican-American is one of my favorite foods. Posted an easy-to-read webpage on Blogger with this recipe.
Chili Con Carne Recipes - Template:
Ingredients:
- One pound of dried beans (prepared: see below)
- One pound of meat (cooked and drained)
- One half pound of sausage (cooked and drained)
- One large onion (diced)
- One package of chili spice mix (cumin, red pepper, chili powder, cornstarch) it is easier to just use the package - I still haven't perfected my own mix.
- Bell pepper ( diced; green, yellow, red: any combination)
- Thirty two ounce can of diced stewed tomatoes
- Chile peppers to taste (diced; quantity; scoville scale)
- Sixteen ounce can of corn
- Two tablespoons of garlic powder
- Two tablespoons of white vinegar
- One quarter of a cup of brown sugar
-
Dried beans preparation: over-night process
1. Sort through beans for any debris. Rinse two to three times until water is clear.
2. In the pot, cover clean beans with water and bring to a rapid boil for one hour; keep the beans covered with water. Turn off the heat.
3. Let the beans soak until cool. Rinse two to three times until water is clear. This removes the un-digestible sugars.
4. In the pot, cover clean beans with fresh water. The beans will absorb water as they soak, so to ensure they stay covered with water, add an abundance.
5. Soak them over-night.
Preparation:
1. Rinse the prepared beans. Add the diced onion, diced tomatoes, and corn.
2. To the mixture, add enough water to cover the beans and bring to a boil. A portion at a time (so the powder will not lump), add the spice mix package, add the brown sugar, vinegar, and garlic powder while the water begins to boil.
3. When the onions are transparent, add the bell peppers and chile peppers (to taste). Add the prepared meats.
4. Cook until the onions are no longer visible, the peppers are tender, and the sauce has thickened.
5. To test the readiness of the beans, spoon some out and blow on them. The beans are cooked if the skin splits.
When the chili con carne is cooked to satisfaction munch down. Can garnish with diced spring onions, white onions, cheese, homemade salse, and the list goes on according to personal preference. (Ripe diced black olives. Not Green.)
This is as clear and concise as the recipe has gotten so far. It is in progress. Follow the basic guidelines and remember your own taste preferences. I have been known to add eight habanero peppers because that was my taste at that moment.
Today's exploration took Cumin to
Hyde Park's infamous Promontory Point,
hook shaped spot of land that i've been finding pleasure in
since I was a wee lad of 15/16 years.
Röstis, vacherin, jambon, oeuf et cumin sauvage
Aller en Suisse sans manger un Rösti, c'est un peu comme aller en Bretagne sans manger de crêpes ou aller à Bordeaux sans manger un cannelé !
Spéciale dédicace à Roger Dekert et betty.zm
Szechuan Lamb Ribs (coated with Cornstarch I believe b4 being fried!) with plant of MaLa (Chili-Szechuan Pepper)
and Cumin...
tofu and egg flavoured with garam masala, chilli powder, turmeric powder and cumin powder, alongside basmati rice and vegetables, kale and carrot, with a serving of plum butter, all seasoned with salt
extra firm tofu flic.kr/p/2kcbREG
plum butter flic.kr/p/2mGzvfX
tofu and boiled egg were marinated in spices and steamed with carrot and kale in the tiered steamer
salt the facts www.nhs.uk/live-well/eat-well/salt-nutrition/
tips for a lower salt diet www.nhs.uk/live-well/eat-well/tips-for-a-lower-salt-diet/
recently i notice i've been automatically putting more and more salt on my plated meals. habit or necessity?
to make me more aware of how much salt i use when plating up i decided on this experiment
at the beginning of the day i place a teaspoon of salt on a saucer, nutritionists recommendation for the day. if i don't use the daily recommendation all the remaining salt is carried over to the next day with nothing more added. it is only replenished when it's finished, but keeping to the daily recommendation.
result? my salt intake has definitely reduced. the experiment isn't ongoing but helped to give an awareness of intake
the salt intake from shop bought food is part of the daily recommendation, but is not such a problem. thankfully that has greatly reduced since i've been doing more and more home cooking, in particular making my own stock and not returning home only to make an emergency dash to the corner shop for bread and spam glorious spam!
i do eat meat but D@viD_2.011 posted a greenpeace vegan website www.flickr.com/groups/cooking_is_my_hobby/discuss/7215772...
for veganuary. I signed up and have received recipes, not this meal
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily
www.flickr.com/groups/cooking_is_my_hobby/ helps 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 ...