Lunchbox Recipes
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A feast to celebrate Derrick's birthday :)
Another massive food upload, last one, I promise!
The recipe for this one was inspired by my foodie friend Sam
All of these photos were edited with the new Soulshine LR presets, available on the blog.
Lemon Bars
Preheat oven to 350 Deg. F
Crust
One (1) Cup all-purpose flour
One half (1/2) cup margarine
or butter (softened)
One quarter (1/4) cup
powered sugar
One fourth (1/4) tsp salt
Filling
Two (2) large eggs
One (1) Cup granulated
sugar
Two (2) tsp grated lemon
peel - (I use the zest from
One(1) lemon
Two (2) Tbsp. lemon juice
One half(1/2) tsp baking
powder
One quarter(1/4) tsp salt
Crust
Mix flour, powdered sugar, and salt together. Mix or cut in the margarine or butter. Press in ungreased pan,
8x8x2 or 9x9x2. build up One half(1/2) inches on edges. Bake at 350 deg. F for 20 minutes.
Filling
Beat eggs until well mixed. Add remaining ingredients and beat until light and fluffy (about 3 minutes). Pour into hot crust and bake for 20 to 25 minutes until lightly browned.
Let cool.
Enjoy
Series: night
© Thocles Warszawski
New kid on the block - Fujifilm X-T4 with it's incredible in body image stabilization.
DIY (too) strong diffusion filter + Night Mood custom recipe by Paul Armstrong.
Goody salad, Spaghetti sauce, Tea biscuits, Beef & pasta stir fry, Sweet & sour chicken stir fry, Squares.
IDBX6416
This is one of those new-to-camera- lens-yard-and-me shots. The house wren arrived some days ago but I was unable to get a shot off until today. Not sure what she’s up to. She’s been checking out all the holes left by the downies and nuthatches and seems to like this one the best. Her pose seems to indicate that she feels she’s part of the in-crowd and I am just glad she acquiesced to do this shoot.
Naturally, this shot was facilitated by perfect positioning of the Adirondack. The major challenge was, however, to not drift off into a snooze. This was accomplished by some mental gymnastics that involved perfecting the recipe for what I call Apple Blossom. Of course it’s not a flower, it’s the perfect summer drink. I was introduced to this in the early eighties in Victoria’s Inner Harbour in a place called the Captain’s Palace (changed to Huntingdon Mansion). It’s one of those Victorian mansions converted into a restaurant and they really serve(d) wonderful fare. And part of the breakfast menu was, you guessed it, the Apple Blossom. I could have stayed there all day sipping this nectar of the gods and observing the goings on in the harbor. They never did tell me what the ingredients were but due to my tenacious nature (I’ve been called a pit bull) I am now getting awfully close and finally reaping the fruits of my labor.
I took this picture with OM-1 and Zuiko 135mm f3.5. I developed Acros pushing to 200 with HC-110, 1:100 dilution with 45 minutes. (These days I always follow this recipe.)
I have spent four years with flickr, and in my first and second years, I often got comments and advices from my Mexican flickr friend Boris de Swan. To my regret I had no contact with him these days, and just the other day I saw a sad news that I can no more hear from him:
www.flickr.com/photos/diverso/23940812471/
I love his photos, especially the portraits. This is one of his portrait works:
www.flickr.com/photos/borianopichirilo/6966562018/in/gall...
I miss him a lot, but his photos will keep telling me precious things on photography.
皆様，本年もよろしくお願いいたします．
For Macro Mondays theme “Member’s Choice—Herbs and Spices”. Some Juniper berries lined up i a book, which appropriately is a cookbook (a facsimile of a cookbook from 1739).
I picked these mildly hot Serrano pepper beauties for my fish chowder, omelets, crepes, and other dishes.
It ranks 10,000 on the Scoville Scale. The Scoville Scale is very useful in picking varieties of hot pepper seeds to plant or produce to buy.
365.2021
Day 43
February 12, 2021
“The Lube®” serves over 80 million wings annually, has bottled sauces for retail sale, has won the title of “Best Wings USA,” and has hundreds of local, national, and international awards for their sauce recipes. Over 50 locations throughout the United States, “The Lube®” is still rescuing muscle cars, vintage cars, trucks and a vast selection of custom and antique motorcycles, giving them good homes hanging from the walls and ceilings in each restaurant.
It was a laid back evening with a couple of friends coming over for dinner. And despite the humid, rainy day, I made a successful meringue cake.
The recipe is on the blog.
Sitting in the garage on a beautiful afternoon, looking for recipes. Came across this one and almost died!
A holiday season full of recipes that never fail, children that act like perfect angels, family that get along swimmingly, and gifts that are the perfect thing. xoxox
2 1/4 cups Gold Medal® all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 cup milk
1/4 cup white crème de menthe*
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 egg whites
1 jar (12 oz) fudge topping
3 tablespoons white crème de menthe or crème de menthe-flavored syrup*
4 drops green food color
1 container (8 oz) frozen whipped topping, thawed (3 cups)
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. Beat flour, sugar, shortening, milk, 1/4 cup crème de menthe, the baking powder, salt and vanilla in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
2. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely.
3. Spread fudge topping over cake. Carefully fold 3 tablespoons crème de menthe and the food color into whipped topping; spread over cake. Store covered in refrigerator.
*Use 1/4 cup milk plus 1/2 teaspoon peppermint extract for the 1/4 cup crème de menthe. Use 3 tablepsoons milk plus 1/4 teaspoon peppermint extract for the 3 tablespoons crème de menthe.
Nutrition Information:
1 Serving: Calories 385 (Calories from Fat 145); Total Fat 16g (Saturated Fat 4g); Cholesterol 5mg; Sodium 330mg; Total Carbohydrate 57g (Dietary Fiber 1g); Protein 5g Percent Daily Value*: Iron 6% Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Find more recipes at www.bettycrocker.com
Full story and recipe at The Purple Foodie.
Dorie Greenspan's CCC from Baking From My Home to Yours.
The bok choy rice is nicely infused with the smoky bacon flavour and threaded with the green bok choy. All you need for an easy, healthy and filling meal.