View allAll Photos Tagged minting
the mint that i collected at my family's cottage a week ago. the little sprigs are in a tiny mason jar of water so they will root and i can plant them in my garden. yes, i know it spreads, and that is exactly what i want it to do in this particular spot. it was a little sad this morning because i didn't realize they had run out of water. thirsty little mints.
Water mint grows in damp places and has aromatic leaves that can be used to flavour food and drink.
There are about 14 or 15 species or hybrids of mint growing in the UK, most of which have very aromatic leaves. Water Mint prefers damp habitats and grows in water, making it a good choice for wildlife ponds and bog gardens.
Its leaves can be used in the same way as other mints, flavouring cooking and drinks. It flowers from July to October and spreads vigorously using its creeping runners.
Water mint has hairy, oval, toothed leaves that appear in whorls around the reddish stems. It produces dense clusters of lilac-pink flowers at the ends of its stems.
Here is a squad of Hasbro 40th anniversary edition Marine GI Joes. I call this group my "Mint Marines" due to the odd base color of the marine uniform. There appears to be 2 general shades of the 40th anniversary marine uniforms, an Olive Green version and a Mint Green version. The Mint colored uniform has always looked a little bit odd to me...but I like it a lot better when there is a whole group of marines wearing the Mint uniform.
So, I assembled these guys and took them out to the Jungle in my back yard for a short patrol. All items are Hasbro 40th Anniversary GI Joe, except the following: M1, Carbines and Grenade Launcher are Action Man 40th anniversary items. The Marine helmets and tan web belts are all from Cotswold/Elitebrigade.
Unfortunately, there was a casualty when this group deployed...the blonde marine blew-out his knee! That's the first time I've had an issue with a 40th Anniversary figure.
Sim, minha unha quebrou e sim, tirei as cutículas mas apenas de uma mão AHAAHAHA
O Mint lembra MUITO o Absinto da Colorama, a diferença maior está nos brilhinhos ( o nacional tem menos ) mas na unha a diferença é pouca. A consistência eu achei mais gostosa, mais fina e não mancha .
Só a durabilidade que não foi boa, em menos de 6 h após a pintura, ele já estava lascado =/
3 - Camadas
Ah veio da cherryculture.com
Made these last night and they turned out so good!! I happen to love chocolate, so these were heavenly for me :)
Recipe at: foodsnots.blogspot.com/2011/03/mint-brownie-bites.html
Still sticking to green and sunlight this week....mint brought home in the morning and arranged in a tin box catches the morning light in the kitchen.
Also Indian gooseberries- big batch of winter offerings in brine with green chillies, in mason jars; salt in 'martaban'( earthenware) and bottles of olive oil waiting in the background for their turn of the morning sun.
Old classic revisited and kicked up a notch. {swoon} Grab my recipe at modernmrscleaver.com/2013/07/30/mint-krispies/
MINT SLR670M LAST DAY
I SAID GOODBYE TO MY FAVORITE CAMERA THE SLR670M ON FRIDAY. IT'S NOW JUST A MEMORY OF IT ON A POLAROID PHOTO.
Used my own mint from my garden!
My son loves mint and he is the one who actually grew this herb. He loves mint chocolate chip ice cream and milk shakes.
Thought I'd try this mint jelly on pork and lamb, and maybe even thumb print cookies at Christmas.
For step by step directions:
ohiothoughtsblog.blogspot.com/2014/05/mint-jelly.html
Mint Jelly
Ingredients
1 1/2 cups packed fresh mint leaves and stems
2 tablespoons lemon juice
2 1/4 cups boiling water
1 drop green food color
3 1/2 cups white sugar
1 package liquid pectin
Directions
1.Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.
2.Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal.
3.Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
finally managed to upload a few pictures, but I still have to come around to all of you, my flickr friends, please be patient with me.....
See where I pick the roses:
www.flickr.com/photos/outdoorstudio/531659682/in/set-7215...
I spent 2 days with a family in Las Terrazas that made the best tea ever.
They had their own small garden where they planted mint, tomatoes and other
veggies. Their mint seccion of the garden. Simple but it seemed so perfect
it demanded a photo to be taken.
Got an early start on my Easter baking this year, starting by making about 8 dozen macarons total of a couple of different varieties. The recipe I’m using here is the macaron au sucre cuit version of the recipe at Syrup and Tang, based on 100g of egg white. This batch is a mint chocolate macaron: the shells are tinted green and flavored with 1 tsp. of peppermint extract, and the filling is a chocolate ganache with creme de menthe (recipe below). My wife wanted something “mint chocolate chip-y” as one of the desserts, which prompted these.
Making these early and letting them sit in an airtight container in the refrigerator actually improves the texture of the macarons, giving them time for the filling and the cookie to integrate a little bit. Since I made so many, though, I brought a few dozen into the office to share earlier this week.
I shot these on the kitchen counter, lit on either side by two 100w fluorescent bulbs in clamp-on reflectors, with some parchment mounted in front of the bulbs to diffuse the light some. The brown bits they’re sitting on are cocoa nibs. I took a bunch of different shots trying to get a look I liked, and this was my favorite (my wife preferred a slightly different take, which I might post at some point for comparison).
Mint Chocolate Ganache
Ingredients
8.5 oz. Hershey’s Special Dark chocolate (2 bars)
4 oz. heavy cream
1 oz. creme de menthe
Directions
Chop the chocolate fine and put it into a mixing bowl. Heat the cream and creme de menthe over medium-low heat until bubbles are just starting to form at the edges, but don't simmer it. Pour the cream over the chocolate and stir until the chocolate is completely melted and the mixture is well-incorporated and glossy. Allow to cool; the ganache will get quite stiff as it cools off, so if you intend to pipe the ganache, pay attention to the consistency and load your piping bag before it gets too firm.
Mint Mojito
Heidi saw the mint leaf and knew that she had to try it. And then she found out what it was and knew it was a moral imperative. As with my cupcake, her expectations fell drearily short of reality. Darn.
The cake was a subtle mix of vanilla and some citrus, we're guessing lime as the obvious choice. The frosting, however, was another story entirely. It was a vibrant mix of lime and mint that came on strong without being too sweet. Heidi complains that one Cupcake Royale cake is enough to make her teeth start hurting. Not so with Grand Central.
But it's when you ate both together that the concoction truly soared. One minute subtle, the next sledgehammer strong all of it culminating into an amazingly fascinating sensation of flavor and texture, again, without ever being sticky sweet, although it did leave us both burping and hiccuping mint throughout the rest of the afternoon.
But worth it. Oh so very worth it. And at $2.25 each, a steal!
Seattlites, get moving. If you're in the area, it's worth the trip and there are plenty of locations to choose from.
In the box I received from my secret santa Barb E. I found a these gorgeous embellishments that went with Mint Julep beautifully. Love these soft clouds!
In 1984, the Royal Mint was commissioned to strike medals (medallions) on the quincentenary (500th anniversary) of the College of Arms. The College of Arms, or Heralds' College, is a royal corporation consisting of professional officers of arms, with jurisdiction over England, Wales, Northern Ireland and some Commonwealth realms. The heralds are appointed by the British Sovereign and are delegated authority to act on behalf of the Crown in all matters of heraldry, the granting of new coats of arms, genealogical research and the recording of pedigrees.
The obverse of the medal is inscribed "RICARDUS III. REX. ANGLIAE. ETC. FUNDATOR. COLLEGII. ARMORUM. 1484." = Richard III, King of England, Founder of College of Arms 1484"
The reverse shows an adaption of the coat of arms for the College of Arms with inscription "COLLEGE OF ARMS QUINCENTENARY".
This is a large medal, measuring 2½ inches (6.3 cm) in diameter, weighing 126.6 grams or 4.07 troy ounces of .925 silver.
Apparently,
250 medals were struck in solid 9K gold;
1,000 medals were struck in solid .925 sterling silver;
1,000 medals were struck in gold-plated metal;
2,500 medals were struck in silver-plated metal;
5,000 medals were struck in toned bronze
Its that time of year again! Saturday is the 137th Kentucky Derby at Churchill Downs, which if you live in or around Louisville, Ky., its pretty much like the Super Bowl. Folks from all over the world show up to watch big, super athletic thoroughbreds run their hearts out for a garland of roses (and a nice, hefty purse).
Friday, is the Kentucky Oaks which is the day of races most of the locals choose to go to. At both of these events, the Mint Julep has become a time honored tradition and favorite beverage.
There are many different recipes for the Mint Julep, but the traditional way is to use a good quality bourbon (I prefer Woodford Reserve), a little sugar, water, cracked ice and fresh mint.
Even non-bourbon/whiskey drinkers can be caught on one of these two days partaking of this tasty tradition.
I won't be going to the Derby this year, but I do have supplies to have a nice Derby party at home with Jenn and the kids.
If you'd like to make your own Mint Julep, then check out this article by John McIntyre of the Baltimore Sun, he really sums it up best.
I would have normally shot this using artificial lights but I decided to do this outdoors. I used a 1 stop diffuser camera left to lessen the harsh, directional sunlight and a gold reflector camera right in close for just a little shimmer.