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Trundling south through Shushan, the Batten Kill's southbound towards Eagle Bridge is about to cross NY County Rt. 61, basically "Main St" for Shushan, splitting a pair of old buildings. The whole town is basically a giant time capsule, with old buildings, and lots of rustic details around, and the vintage RS-3s that run through certainly don't help. The crew has a straight shot to Eagle Bridge, only stopping to clear up the occasional fallen tree along the way, but because of the late start on this day, it will be a one way trip, with the northbound happening the next morning.
Emberiza rustica
This was only the 6th time that I have ever been fortunate enough to see one of these fabulous Buntings in the U.K.
Luckily for me, this one chose an inland site to spend the winter months (the first time that one has wintered), where it joined 2 Little Buntings and nearly one hundred Reed Buntings.
As it was close to my house, I payed several visits to attempt to take an array of different shots....
I was driving along a country road in Alton, Virginia, when I saw these two old steel work horses, who have long since been put out to pasture. There is just something beautiful and powerful about them sitting there in the middle of nowhere, among all those trees.
While driving around eastern Washington, I couldn't resist photographing this field of wheat as the sun beamed behind a cumulus cloud. The contrasts worked well converting into black and white.
During my recent sculpture class we were able to visit the working studio of a family that has been producing faux bois for four generations.
It was a visual feast, with so many interesting things everywhere! I'll be sharing more of these images as summer winds down. Some of the pieces date back to the '30's.
I loved this new-ish frog, in all his rustic-ness, on a bench clearly showing its age.
A rustic old-timey scene at the Russell Orchards in Ipswich where the Russell family have farmed the 120 acre property since 1979. Today the orchard grows apples, peaches, pears, plums strawberries, raspberries, blueberries and more, grown using modern growing methods and technologies as well as offering fresh pies, scones, and their quintessential cider donuts form their bakery. Ipswich, Massachusetts, USA.
Una escena rústica antigua en la Huerta Russell en Ipswich, donde la familia Russell ha cultivado la propiedad de 120 acres desde 1979. Hoy en día, el huerto cultiva manzanas, duraznos, peras, ciruelas, fresas, frambuesas, arándanos y más, cultivados con métodos de cultivo modernos y tecnologías, además de ofrecer pasteles frescos, bollos y sus rosquillas de sidra por excelencia forman su panadería. Ipswich, Massachusetts, Estados Unidos.
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This captivating image invites you to experience the rustic charm of a lakeside gazebo, nestled amidst a copse of verdant pines and reflected in the still waters of a secluded pond. The gazebo, with its open sides and natural wood construction, offers a picturesque spot for contemplation and nature watching. A pair of ducks glide across the water, adding life to the tranquil scene. The light dappling through the trees casts a mosaic of shadows and highlights, creating a peaceful ambiance. This setting captures the essence of a serene escape, where time slows and the mind can wander amidst the whispers of the forest and the gentle lapping of water against the shore. It's a perfect representation of nature's ability to soothe the soul, a visual poem to the quiet joy of a day spent by the water's edge.
Thanks to the haven of gorgeous wonders that is Doves Farm, here we have a gluten-free, brown bread flour that is at once easy to handle and completely delicious. For those of you who like to prepare and blend (even grind) your own flours - and I will join you, eventually - I have listed the flour ingredients in order of largest amount first but for now I must allow your experience (or intuition if you're new to blending) to be your guide when it comes to relative proportions. It is my intention to contact Doves Farm, organic farmers and cultivators of home baking, regarding the reverse engineering of product components for home use. In my mind I group such things as knowledge of organic farming, recipes and ingredients with the free software movement but who knows which of my favourite gluten-free-product-producing companies share... well, anything. A topic for a post to the upcoming blog, perhaps.
Currently, I'm making this for one (I miss you, BooBoo) so...
Handmade, gluten-free, brown bread pitta
Ingredients:
about 100g Doves Farm Brown Bread Flour
(components: rice, tapioca, potato, maize, sarrasin & carob flours, sugar beet fibre, xanthan gum)
generous pinch of salt
2 tbsp oil (olive, vegetable and sunflower all work well) + a few drops for the pan
between 60ml and 90ml semi-skimmed milk
Utensils:
a 1lt glass mixing bowl
a metal fork
a metal tablespoon
a small wooden spoon, about 1½" x 2" (~4x5cm) at the bowl part
a shallow dinner plate, preferably glass without raised rim,
though any portable, flat, glass or marble surface will do
a large (at least 9" (23cm) diameter) shallow frying pan or skillet
flat metal spatula or pizza slice
a bread knife
(no scoffing at utensil specification, please. It's important!)
Method:
1. put the flour in the mixing bowl
2. add the pinch of salt, then a tiny bit more for luck ;-)
3. mix lightly but quite thoroughly with a metal fork
4. give the bowl a little tap to level the flour
5. measure each tablespoon of oil and drizzle over the flour
6. mix the flour and oil with the fork until small spheres of various sizes are formed
7. using the metal tablespoon, scrape any residual flour+oil from the fork into the bowl
8. add a little of the milk and with the back of the wooden spoon begin gathering the mixture together with circular movements, first around the inside wall of the bowl, then through the centre of the mixture. When it looks a bit dry and starts to separate, add a little more milk and repeat, making sure that with each sweep of the spoon you transfer sticky mixture from the bowl surface to the dough
9. mix and gather the dough quite loosely into a sticky ball. It should only take about four or five tablespoons of milk (about 2-2½fl oz (60-75ml)) to achieve the correct consistency
10. dust a big pinch of flour over the top of the dough and another into the bowl around its base
11. roll the ball around in the flour with the back of the wooden spoon until the dough is covered with flour. At this point you can form the dough into more of a sphere by pulling it in various directions up the sides of the bowl with the back of the wooden spoon but don't press too hard into the dough as this will expose the sticky part and cause the sphere to split
12. pick up the ball and form it gently with your hands. Doesn't it feel nice? 8-)
13. dust the plate or flat surface with flour and place the ball in the centre
14. with the flat palm of your least dexterous hand, begin flattening the ball, little by little in the following way: press with the palm, then with your hand still on the dough, pinch the edge with the thumb of the same hand to help keep the edges of the emerging circle from splitting. Rotate the plate or surface a little with your dexterous hand and repeat. When the circle is about 5" (12cm) diameter, carefully lift the dough and dust more flour underneath. Replace the dough, dust a little flour over the top and continue, now working from the centre outwards to carefully expand the circle, keeping the surface as even as you can. Continue until the dough is roughly 3/16" (4mm) thick (thin!) and about 8" (20cm) in diameter
15. oil the surface of the pan. I do this by adding a few drops and spreading it all over the surface with my hand. Well it works! Place over a medium (or just below medium) heat
16. while the pan heats up for about a minute, carefully slide the pizza slice under the dough, bit by bit, rotating the plate as before to ensure no part of the circle is sticking
17. slide the dough circle into the pan, give it a bit of a shake to centre and cook for about four minutes each side
After three minutes or so air pockets will start to form and expand. It is at this point you know you did your mixing correctly and will ultimately have somewhere to stuff the filling of your choice. A little scorchin' is desirable so don't worry if your pitta has a few dark marks on it; they taste good!
Let your finished pitta cool a little before cutting it across the middle, then carefully open up each half with a bread knife.
Voi - là!
This Rustic Sourdough bread, made by my wife has just come out of the oven and if we had sound, you would hear it crackling. Cant wait for lunch, with some strong cheese, tomatoe and onion, MMMMM....
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Sunrise on a misty morning. Lembang, Indonesia.
September 2013.
It was interesting to see families and communities living on these slopes. I have disabled comments for "Life on these slopes - Part I" because it is a close up of a section of the larger area and scene captured in "Life on these slopes - Part II". Part II was shot at sunrise and Part I was shot approximately 15 minutes after the sun had risen.
With each sunrise, and especially at the dawn of a new year, I look back and am grateful for all the hits and misses of 2013, and for all the good and bad times. Let's journey on, staying rooted and anchored, neither distracted by success or failure.
“Gratitude doesn't change the scenery. It merely washes clean the glass you look through so you can clearly see the colors.”
- Richelle E. Goodrich, "Smile Anyway"
Copyright Rebecca Ang 2013. All Rights Reserved.
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