View allAll Photos Tagged root_end
It's easy to break the whole garlic bulb into cloves, but problem arises when we need to peel garlic cloves. Being common ingredient of all, we have numerous methods to quickly peel garlic like someone use knife or some cut off the root end of each clove. The another method is that place the sharp chef's knife flat on the clove then crush the clove.
I asked a couple people on the beach when this stump washed up, and they did'nt know. It has been cut down by about 2/3's, and it is still HUGE. Harley is standing at the root end. I'm sure it washed up in a storm, because there are no trees up above on the cliff top.
Same 2 capped mushroom. Found in the shade of a mossy piece of ground on the edge of woods. Others were found on a grown over hiking path. The root end of this feels soft.
Framing
Technical: It was difficult to get a good exposure due to the bright background and the dark foreground. I shot the photo up against a steep river bank through a curled root that was exposed so there was very little light reflected off of it. I attempted to keep everything still in focus so I used had an f-stop of F18 and ended up upping the ISO to 640 but I ended up adding a blur while editing.
Composition: The circular root ended up being more of the subject in the final image as a lot of the detail and interest of the center was lost when turning black and white.
Content/Audience: It feels a bit like looking through a window to me but being a root makes it feel like its window from a fantasy movie.
Cheesy Tofu and Asparagus
RATING
PREPARATION TIME
5 mins
COOKING TIME
15 mins
AGE GROUP
8 – 10 months
INGREDIENTS
1 cup of medium silken tofu
½ tablespoon of olive oil
1 tablespoon of chopped spring onions (scallions or green onions)
Small pinch of turmeric
8 fresh asparagus spears, cooked
2 tablespoons of fresh parsley, finely chopped
½ cup of grated Cheddar cheese
METHOD
1. Wash the asparagus well, hold each spear with one hand at the root end and one halfway up the stalk, and bend the stalk – this will snap off the ‘woody’ part.
2. Chop the spears into small pieces and cook in a steamer over plenty of water, or boil them gently in a small saucepan with just enough water to cover, for about 10 minutes, until soft.
3. Squeeze the tofu piece by piece over the sink, to remove about half the liquid – then put the tofu aside in a small bowl.
4. Heat the olive oil gently in a medium-sized frying pan over medium/low heat then put in the spring onions and stir/fry for about 1 minute – do not allow to burn.
5. Add the tofu and sprinkle the turmeric over it, then cook – stirring constantly – until golden brown all over.
6. Mix in the cheese, asparagus and parsley and continue cooking gently until the cheese melts, then mash everything well with a fork. (For babies who are able to chew soft lumps).
7. For a smoother texture use a stick blender.