Food (Eyes Bigger than Your Stomach)
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So this is my first pure decor post, haha be kind. 😂
Upon getting these, I felt I needed to show the amazing creations that inspire me every day in SL. This shot is inspired by the idea of some items restored from grandparents. ❤️
[Oh Deer] From The Cook Book - Grandmas Secret Recipes
For Home and Decor Weekend Sale
[Oh Deer] Mainstore:Teleport
[Finca]: Kitchen Supplies
available at The Arcade Teleport
[Finca] Mainstore:Teleport
Backshelf by Nutmeg
... what to do during the Corona Crisis on Kingsday ...
tip 13
in English: "bite-the-cake" or in this case the pancake ;)
celebrating Kingsday in the backyard
Receipe : 1 cup of flour, 1 cup of water, 1 egg, 1 spoon peanutbutter, stir until it is an even batter, fry in olive oil or coconutbutter
LIMG_7618_lr
52 weeks in 2016 ... reshoot ...
... I chose to reshoot the foodporn theme from week 15 ... not everyone likes Dutch Peasoup ;) (apparently you like it or you hate it ... I personally lóve it) but I can't see anyone disliking our "oliebollen" ! ...
click for the receipe (in Dutch)
click here for the history of this delicacy (in English)
Thank you for all your support in 2016 and have a wonderful and healthy new year with lots of photo opportunities ! I hope to see you all in 2017 :)
LIMG_2511_lr
Etching on a zinc plate, prints of a leaf with asphalt paint (I developed my own receipe for it). Etched with hydrochloric acid and printed on laid paper.
Thanks to my mentor and friend Burkhard Pyroth.
Peace comes from within ;-D
Receipe for this image : take a shot of some California grass ( or your local grass )...create a minimal fractal image with Fractal Explorer ...combine the two in a Moulinex ( or similar apparatus ;-D ) and Voila !!!!
Must be seen LARGE and on black ~View On Black
One of my favourite japanese traditional sweet.
It’s not so difficult to make at home, but my receipt it’s only in Italian.
www.nihonjapangiappone.com/pages/cucina/ricette/kasutera.php
A trial with a new etching agent, that I invented. Will make some further experiments and then publish the receipe. The agent is not very aggressive, stinking or harmful. No fume hood necessary. Etching period 16 hours. (Slow, but cheap and effective!)
4 dentes de alho picadinho (a faca)
4 ramos de arnica
2 folhas de "sage" (se tiver)
cebolinha bem pequenininha roxa e branca (sao Jovens) 1 quilo
Tomates secos ao sol 300 g
azeite de oliva (meio copo)
vinagre Balsamico de Modena (meio copo)
sal
pimenta do reino
Primeiro ferva a cebola por 5 minutos
Depois corte a bundinha dela e aperte
para sair a casca.
(Depois de fervida de um choque nela com agua fria, para parar de cozinha) e ficar mais facil de descascar apertando.
Ah, o alho, tambem cortem as pontinhas, sao duras e amargas...
Pique bem o alho...
Junte tudo num pirex, leve ao forno ate dourar. (cubra com papel aluminium ou tampa de vidro)...
Se nao ficar gostoso, a casa ficara cheirosa.....
Sirva com churrasco, ou aves.
Variacao ...
Adicione noses quebradinhas e ponham ao forno juntas.....
Bom deixe eu ir ali, meter um queijo gorgonzolla, mel, noses, qualquer uma que eu tiver, almonds, ficara legal,
e tambem, todo outro queijo que eu achar na geladeira vai entrar na danca..
Talvez eu o leve ao forno tambem, da para servir com vinho doce de sobremessa neh..
Bon appetit....
Receipe...
Pearl onions 2 pounds
sun dried tomatoes 1/2 a pound
4 cloves of garlic (cut the ends please),
chopped finely, (With a knife).
4 twigs of rosemary
2 leaves of sage (not a must)
Olive oil around 1/2 cup or 1 cup
Balsamic vinegar 1/2 cup
salt and pepper
Blench the onions for 5 minutes, shock it with cold water, cut the thick end first, squeeze it out, the onions will come out easily this way.
Throw everything together in a Pirex,
yep, garlic, olive oil, vinegar, sage, rosemary, onions, salt and pepper, and as a variation...
You can add, walnuts, chestnuts, menuts, chopped as well, bring to the oven at 350, untill golden brown...
Serve with meat or game....
If it does not come out good, your house will benefit, with a delicious smell....
Let me go and make some gorgonzolla
cheese, with honey and whatever nuts
I can find around, as a matter of a fact,
all add some other cheeses to it, add nuts, maybe cook it and serve it hot, with the nuts, for desert..
Frog~E could not believe his eyes...an Omelette named after him ;-D
PS...to make a similar and delicious Omelette, first you'll need to make a Ratatouille...
This is a pretty good receipe :
Making a new vegetarian dish tonight, so while the oven was going to be on for lunch, I prepped all the bits that need to be broiled for dinner. It's called Charred Vegetable Ragù, and has portobellos, celery, garlic, onion, carrot, cremini's, tomato paste, red wine, and oregano. If you're interested in the recipe you'll find it hereMaking a new vegetarian dish tonight, so while the oven was going to be on for lunch, I prepped all the bits that need to be broiled for dinner. It's called Charred Vegetable Ragù, and has portobellos, celery, garlic, onion, carrot, cremini's, tomato paste, red wine, and oregano. If you're interested in the recipe you'll find it at one of my favourite receipe websites. https://www.foodandwine.com/recipes/charred-vegetable-ragut
Comfort soup.. pork soft bones, black eyed pea, peanuts, preserved vegetable, dried oysters, red dates and dried cuttlefish..
I love to make my own pasta.
The pasta dough has to be rolled very thinly. You should be able to see your skin through it when you place the rolled pasta over your hand.
The amount here will give me two dinners for 3 people (6 portions) I tend to stick to tagliatelle or angel hair pasta as I don't have a pasta machine, its easy to roll and slice. (I think Santa maybe bringing me a pasta machine???) one must be careful when one opens cupboards or maybe Hublets should hide things better hahahahahaha.
There are a few different recipes for pasta doughs, each region of Italy has their own way of making it. Some simply just use 00 flour and water. I prefer it with eggs and an equal amount of 00 Flour and Semolina and little Extra Virgin olive oil. The semolina helps the sauce stick to the pasta and the Extra Virgin Olive Oil makes it lovely to roll. Only a tiny bit of Extra Virgin Olive oil is needed, you get a smooth finish when you've kneaded it and rolled into a ball.. Wrap it up in clingfilm and it will keep in the fridge for 7 days.
The taste is sensational. The dough takes 10=15 minutes to make, you need to knead it though, kneading is important, great for the arms.
Its that simple, place it in the fridge and cut off the amount needed and roll it out, cut it into strips and place into boiling water until desired texture. Drain, and add a little of the pasta water to your sauce.
Yesterday my sauce was sliced garlic, anchovy fillets in oil, some dried chilli peppers all cooked in the anchovy oil and a knob of butter. As I cooked the pasta I threw in some broccoli heads. I then tossed them in the anchovy sauce and served the pasta and sauce with grated parmesan cheese. simple. perfect. tasty.
Served with flagons of wine... hahahaha
Dough Recipe
4 large eggs (room temperature)
1 1/2 cups of 00 flour
1 cup of Semolina flour
1 tablespoon olive oil
1 teaspoon fine sea salt
Happy Cooking
Debbie ~ KissThePixel 2021
© all rights reserved by B℮n
The city of Braga is known as the Portuguese Rome for its concentration of religious architecture In Portugal, Braga's population is considered the most conservative, and by some the most pious, by others the most fanatic. The city is one of the most beautiful cities in Portugal. It's lively city, one of the oldest in the country, and is teeming with young people who study at its universities. Built more than 2,000 years ago, Bracara Augusta was, as the name indicates, founded by Augustus. Rituals take place as members manipulate and control the younger students. For those who don't know much about University studying in Portugal, here are the 3 things you may need to know:
1 - If you see people dressed as Harry Potters out in the street, it's very likely that you're looking at University students. The "Traje Académico" changes from University to the other, but they all have in common the black and the cloak and you can only dress from the end of 1st year on. If they are wearing a colorful top hat, it means that they are graduating and the colour is related with the course.
2 - If you see a group of these black dressed students with musical instruments singing and playing out in the street, you're probably in front of a "Tuna". And no, we are not talking about the fish. Tuna's are university bands and are a tradition since the XIX century in portuguese universities.
3 - Exams season is hard everywhere, but Portuguese students found a way to get ready for it. So in order to start the season relaxed and in an excelent mood, every University has, just before the exams start, a week of craziness - concerts all night long, drinking all night long and dancing all night long is the Portuguese receipe for a great preparation for the exams and Braga's University party week starts today!
Portugal’s third-largest city Braga is an elegant town laced with ancient narrow lanes closed to vehicles, strewn with plazas and a splendid array of baroque churches. The constant chiming of bells is a reminder of Braga’s age-old devotion to the spiritual world. Its religious festivals are famous throughout Portugal. Photo of students near the largo do paco building, home of university of Minho in Braga. Wearing a colorful top hat means you are graduating. Just before the exams start the University has a week of craziness. Minho's University party's week. Rituals "Praxes" take place, as members manipulate and control the younger students.
Braga ligt in het midden van Portugal. Braga is de oudste stad van Portugal en de meest heilige, het Rome van Portugal. In Portugal zegt men; "in Lissabon wordt geleefd, in Porto gewerkt, in Braga gebeden". De regio kent een lange geschiedenis, al in de prehistorie woonden er mensen. De stad Braga werd in 300 v.Chr. werd gesticht door de Kelten. In 27 v.Chr. werd het door de Romeinen veroverd die de plek uitbouwden tot een administratief centrum dat zij Bracara Augusta noemden. Braga is een prachtige stad met z'n vele studenten die studeren aan de Universidade do Minho. Ontgroening hoort erbij voor de jongere studenten. Voor degenen die niet veel weten over de studeren in Portugal hier zijn de 3 dingen die je moet weten:
1- Als je mensen verkleed als Harry Potter ziet op straat, is het zeer waarschijnlijk dat je in de buurt bent van een Universiteit. De "Traje Académico". Allemaal gekleed in een zwarte mantel. Je kunt je pas kleden vanaf het einde van 1 jaar. Als ze een kleurrijke hoge hoed dargen betekent dat ze zijn afgestudeerd en de kleur is gerelateerd aan de studierichting..
2- Als een groep van deze zwart geklede studenten met muziekinstrumenten zingen en spelen in de straat, sta je waarschijnlijk voor een "Tuna". En nee, we hebben het niet over een vis. Tuna zijn universiteit bands en zijn een traditie sinds de XIXe eeuw in Portugese universiteiten.
3- Examenseizoen is overal moeilijk, maar de Portugese studenten hebben een manier gevonden om er helemaal klaar voor te zijn. Voor het examen beginnen met ontspannen voor een uitstekende stemming. Elke universiteit heeft net voor de examens beginnen een week van gekte - concerten de hele nacht lang, de hele nacht drinken en dansen. Zo'n hele nacht lang is het Portugese recept voor een geweldig voorbereiding op de examens.
One of the things the Dutch island of Texel is famous for is lamb. But now, looking at these cuties I suddenly wonder. When people talk about Lamb of Texel, do they talk about a kind of wool that sweaters are made of or are they talking receipes?
For a Sandwich, a Meal, or just "Coffee and...You"
Carolina Pines "Jr."
La Brea at Sunset
In the Heart of Hollywood
Unique 24 hour Coffee Shop and Enclosed Patio serving a wide selection of choice foods - in a beautiful and charming atmosphere - backed by CAROLINA PINES 30 years reputation for unexcelled cuisine.
BREAKFAST SERVED 'ROUND THE CLOCK
Mailed from Los Angeles, California to Mrs. Dorothy Geiger of Reading, Pennsylvania on February 15, 1960:
Dear Dorothy, Do you happen to have a good receipe (sic) for Berks Co. scrapple? Carole's husband's father & grandfather tried making some but wasn't too good, so they're eager for a good receipe (sic).
Kenneth's the best baby ever - & such a doll. I'll hate to leave him - but miss Mike, too. He's been staying with Mary Jane these 3 weeks. I promise to write some & give you data on birthdates, etc. Love, Jeannie
Melinger Studio
13620-A
CAPA-000806
I baked some cake for my colleagues. I got the baking receipe from a colleague, it's very easy and yummy.
5 minute chocolate cake:
2 cups heavy sour cream
2 cups Nesquik
2 cups flour
2 cups milled hazelnuts
1 cup oil
2 cups sugar
1 package baking powder
6 eggs
All ingredients has to be stirred for 5 minutes; put it into a bundt cake pan (I had to buy one and was happy that I fund this red one for a special price). Bake it 1 hour with 180°C.
Enjoy the cake! And perhaps you post your results here....
My photo for Project365- DAY 41, 6th June 07
Making Choc Banana Bread (really more like a cake) and oh so yummy!!!
Project : The Pizza Makers - the people behind that delicious pizza you just ate!
@2015-2099 Copyright Rudr Peter. All rights reserved under the International Copyright laws. This picture and portions of this image should not be used in any print and electronic form without permission from me.
The northern hemisphere is first seen as the ripening of the blackberries.
These blackberries are now in a jar, following the excellent receipe published by the BBC Good Food page at: www.bbcgoodfood.com/user/2888821/recipe/blackberry-jam.
D'oh! My target for the day ex DB Cargo 66238 now 66788 'Locomotion 15' which is the last of the 66780-66789 batch I was left to photograph. That was until the late running Felixstowe - Trafford Park got in the way. Add to that the first 5 wagons on the GBRf intermodal being empty and you've got the perfect receipe for a disappointed trudge back to the car! '788 passes Keepers Lane on the Felixstowe branch with 4L02 03:50 Hams Hall to Felixstowe. Tuesday 2nd of November 2021.
Le avventure di Matrioska nella mia cucina continuano: Matrioska scopre una dolcissima spiaggia bianca!:).
Di più sul mio blog: matrioskadventures.wordpress.com/2009/08/26/48/
The adventures of Matrioska around my kitchen: Matrioska discovers a sweet sugar beach and an apricot umbrella!
More on my blog, in English:
matrioskadventures.blogspot.com/2009/08/apricot-cake-reci...
The ingredients required for making enough Caffenol-C for the development of ten 120 films
The developer mixture described below seems to work with both black and white films (gives, obviously, black and white negs) and for colour films films that normally require a C-41 process (which results in a copper-toned negative. Note that Caffenol-C does not work for old colour films that require a C-22 process...
© Dirk HR Spennemann 2009, All Rights Reserved
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CAFFENOL-C
Standard receipe, taken from various sources on the net.
INGREDIENTS:
Instant Coffee (not decaf)
Washing Soda (Sodium carbonate, Na2CO3)
Ascorbic Acid Powder (Vitamin C)
Dishwashing liquid
FORMULA
12oz water
3 1/2 teaspoons washing soda (Sodium carbonate, Na2CO3)
1/2 teaspoon ascorbic acid
PREMIXED INGREDIENTS
Premix solutions can be set up. But do not premix the whole developer as it (reputedly) has a short shelf-life. For ease, create premix solutions of required strength for each of three developer ingredients so that in the end all that needs to be done is to mix equal amounts of each of the three premixes
Strength for premixes:
Instant Coffee: 10 teaspoons / 12 oz
Washing Soda: 7 teaspoons / 12 oz
Ascorbic acid:1 teaspoons / 12 oz
when ready to develop, mix required quantity in three even parts.
Small Patterson Tank
120mm roll film requires 550 ml (20 oz)--ie 3 x 7 oz for the development of a roll of 120 film (which gives 21 oz, but makes life easier).
SET UP for 120 roll:
Premix 21 oz developer (see above)
Premix 20 oz fixer
Premix 20 oz final wash (with one drop of dishwashing liquid)
DEVELOPING
Developing 16 mins (initially worked with 12 min, whch proved to short, then moved to 16 minutes)
Continuous agitation first minute
thereafter agitate 3 x / minute
Rising
3 rinse baths @ 6 x agitation each (first bath can contain some vinegar to act as stop bath)
Fixing
5 mins @ 3 agitation /minute
Final Rinse
Fill, agitate 3x
Refill, agitate 6x
Refill, agitate 12x
Refill with soapy water, agitate slowly 24x
Dry
The owner of the home was none other than her old friend Colin. They had lost track of each other years ago. Overjoyed to see his friend, Colin scampered into the cottage and returned with two leaf plates filled with his best seed. As they ate, Caroline filled him in on her adventures.
Linda Hartong Photography. ©All Rights Reserved. 2007 Do not use, copy or edit any of my photographs without written permission.
..,. MERCI pour vos chaleureux commentaires .
THANK YOU so much for sharing,,,,
I appreciate. LARGE SIZE IS BETTER .
This was one of the last of the old full line independent owned department store chains. HQ in Lincoln, NE and in the same family for over 100 years
Miller & Paine was famous for it's restaurants cinnamon rolls, a secret receipe brought by its founder from Pennsylvania to Nebraska.
... this old book about home economics belonged to my husband's great-grandmother. It was printed in 1886. On top there is a handwritten bread-receipe I found in it. It's so interesting to read and learn how hard housewifes had to work in that time. - Dieses 1886 gedruckte Buch über Hauswirtschaft gehörte der Urgroßmutter meines Mannes. Obendrauf liegt ein in Sütterlin geschriebenes Rezept für Gewürz-Weißbrot. Es ist sehr interessant, darin zu lesen und zu sehen, wie hart Hausfrauen damals arbeiten mussten.
© Ben Heine || Facebook || Twitter || www.benheine.com
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Pure surreal madness... This is a montage made with
different photos from my own stock. Thanks for watching.
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For more information about my art: info@benheine.com
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Will You Ever Sing
A poem by Peter S. Quinn
Will you ever sing
Like the bird in a tree,
That the sunshine can bring
Inside to me -;
All is pleasurable now
With much wondering ways,
We will manage somehow
To get it through these days.
There is winter outside
Often it is much fun,
When the sully moods hide
And the shadows are on run;
Bring though again spring
For I feel more pleasure,
Happiness is an inside feeling
Perhaps the truest treasure.
Will I ever have more
Then I have with this all,
I should have said thereinbefore
Less is less and that is small;
Let there be sunshine
Before this day is gone,
It would be according to a line
I recently have done.
--------------
The poem appeared on www.poemhunter.com/peter-s-quinn
** This photo lost 75+ favourites by mistake in May 2013 **
As a teenager, Violette became interested in witchcraft, and spent years researching all the different spells in folklore and ancient scripts. She travelled all around the world in her research, and even tried Shakespeare's receipe;
"Eye of newt, and toe of frog, wool of bat, and tongue of dog, adder's fork, and blind-worm's sting, lizard's leg, and howlet's wing. For a charm of powerful trouble, like a hell-broth boil and bubble."
~
We have a bank holiday in England today and tomorrow so i spent it playing with Violette... and with fire! :D She was not harmed in the making of this picture, but the fire is totally real. The wind blew and it tried to get her but she was just out of reach (thankfully!)
~
Pullip Seila