Doughnuts & Coffee
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Darkest Serenity - Makin' ~Dat~ Dough
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A STEP-BY-STEP GUIDE TO MINIATURE WORLDS - MACRO
We are GO FOR LAUNCH!
My new interactive eBook is now available to purchase on my website: davidgilliver.com/product-category/books/
I hope anyone who buys it enjoys the read, and I hope it becomes a really useful learning and teaching resource for anyone who loves photography!
Thanks,
David
p.s. thanks to everyone for helping to make last week's online book launch such a success :)
For the MacroMondays theme 'Side-Lighting'.
This is the tiny base of a Victorian brass dough stamper, for crimping the edge of pastry.
© 2017 Nicola Riley
A pizza chef seen through a shop window.
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ANSH119 #18 "Crumpled"
122 Pictures in 2022 #22 "Crumpled"
This is a crumpled up ball of cheese bread dough. I started with a recipe for simple no-knead bread, substituted 100g (out of 430g total) of bread flour with whole wheat, and added 1 cup of grated cheddar cheese. Divided in half and rolled into a baguette shape, it will make two smallish loaves. You could also shape it into 1 larger boule.
Busy weekend for H & H they are glued to the TV watching the first Major Golf Championship of the year, The Masters at Augusta, which looks like it could be interrupted by the weather.
Briefly as you will all know from my true stories Hoof is some golfer anyway, who will ever forget 2016 when Hoof and his mates were instrumental (Don’t ask) in the epic meltdown of Jordan Spieth where he made a quadruple bogey 7 at the 12th hole which in turn gave England’s Danny Willett the championship that year.
Hoof coaches many of the top professional golfers from all over the world, you could say he has quite a few in his stable.
Now Horace is getting very good at the game of golf under the watchful eye of Hoof, we bought him a set of junior clubs then Horace took the clubs out into our workshop cut them down, you could say a custom fit and game on.
We have been taking Horace to the local golf club where is is often seen on the practice range nailing 280 plus yard drives with his 8 degree driver.
He struggles a bit with his wedges and putting, but he will get there. As we say to Horace, drive for show, putt for dough.
At the moment it is one of the most interesting leaderboards for many a year, let’s hope the weather is kind, and the Tournement concludes Sunday evening with a very worthy winner.
I will leave you with this thought for the weekend,
Two mysterious people live in our house, “Somebody” and “Nobody”
Somebody did it and Nobody knows who.
Thank you for looking at my photos, your comments and input is very much appreciated
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116 pictures in 2016 (72) shadows
An archive shot for black and white Wednesday (metallic theme) in 7DofS
So this is the dough to the first cookie recipe out of the 1960s cookbook - a foundation drop cookie. I don't know if I made these too big because the yield said it was supposed to be 50 cookies and I only got 30. But I am excited about this. I've decided that in order to really learn how to cook and bake I have to try everything and I'm starting my cookie education by doing all the cookie recipes in this book.
pizza dough ready for the pan
it was going to be homemade spaghetti but i realised too late that i was following the pizza dough recipe. i'll make the spaghetti another day :)
pizza dough recipe www.dovesfarm.co.uk/products/organic-pasta-pizza-flour i followed the instructions on the reverse of the packet
skillet pizza www.thekitchn.com/how-to-make-pizza-on-the-stove-top-9540...
pasta and pizza recipes by doves farm www.dovesfarm.co.uk/recipe-category/pasta-and-pizza-recipes
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 ...