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I used to help my mother to slice beans with this in the 1960's, and even though it looks very dated it still works extremely well. It was passed on to me a few years ago.
Today my daughter and I have picked, sliced, blanched and frozen almost 2kg of beans from our garden. The slicer made the whole process much quicker, and it was clearly made to last a lifetime or two, or even three!
100 Possibilities: The Banana
Take Aim Challenge: something I do in the morning - slice and eat one banana. Usually in cereal.
Bob and I spent a wonderful 8 hours grilling brisket yesterday. Not only was it good for dinner, it was even good for lunch today. I just love the salty sweet crunch of the bark.
From a recent trip into the City of London.
Nikon D610
Nikon 28-70mm F2.8 Lens @ 28mm
F4.5 @ 1/400 second exposure
ISO 800
“Sleep, those little slices of death — how I loathe them.”
― Edgar Allan Poe
Models are myself and Devin.
This cake is a birthday-cake for a friend of mine who is turning 30 years today. She wanted a simple cake, but I wanted to give her something special, so I made her this cake whit a slice of cake on the top.
It is spongecake filled with chocolate- and strawberrymouse.
Cover and decorations in sugarpaste.
ODC-Sliced & Diced
I'm making Potato Salad so had to make some hard boiled eggs. I actually used this for slicing eggs today. Usually I slice mushrooms in it. It works so good!
Aahh, tinha esquecido de postar pra vocês esse meu brinquedinho..
Uma amiga me trouxe dos EUA, em abril.. e só agora arrisquei a fazer algo mais "concreto" que foi a caixinha anterior, para o Lu..
Ela é ótima.. veio com 4 cartões de memória, mais acessórias... a ruinzinha sou eu, que não tenho muita criatividade para usá-la..rs
Mas acho que logo, logo "pego no tranco".... heheh
i had too many ideas in my head vying for my attention but this one fought hard and won. such a pain to do! lots of trial and error and so much learned along the process. one is having learned to recapture my ability to be be still and just focus, i.e., resist distractions most of which are in the form of internet tabs. :D
will probably redo this, or, not. but the idea of starting a "Slices of Life" series excites me. :)
321/366 (4,312)
Up to London today, and it was very cold and grey.
Not so long ago the Gherkin stood alone, but now you can hardly see it for all the other tall buildings surrounding it.
Coffee Fudge Slice!
225g butter
1 tin of condensed milk
3 tablespoons espresso coffee (or to own taste)
2 packets of plain vanilla biscuits (crushed)
100gms of walnuts / pecans or favourite nut.
Melt butter, condensed milk and espresso over low heat. Add crushed biscuits and nuts. Press into a flat lined tin and bake for 8 minutes at 180degrees celcius.
Ice while still warm with chocolate ganache or simply melted chocolate.
(Made with Pecans as was giving some to Kathryn (4GoodnessCake!) and know she doesn't love walnuts!
Having ruled out rocoto relleno and not wanting to make salsa carretilla this year, instead I'm conducting an experiment.
I've done lots of whole pickled jalapeños over the years. Last year I adapted my technique to make sweet pickled padron peppers. Padrons are thin fleshed and despite jalapeños being fleshy they are a lot smaller than rocotos. Pickling them whole, as well as challenging to do without spoilage, would take up a lot of space and need a lot of pickling liquor.
Instead of rushing straight into whole pickled rocotos I'm trying sweet pickled sliced rocotos.
For my whole pickled chilies my standard method is a slit down the side and an overnight brining in 10wt% salt solution to pull out some of the water. Remember, that's 100g of salt in 900ml of water. This makes the work of the pickle easier, and allows for a less aggressive pickling liquid. My "super-pickle" uses 50:50 H₂O and white vinegar. The deficiency in the acidity this produces is made up with citric acid and salt. Turning this into a sweet pickle just needs some white sugar. Now, because these babies are sliced I'm toning down the brining to 5wt%. Being environmentally conscious I'll wrap the whole lot in a recycled jar. Normally I'd make my own vinegar from the fermented juice of my grapes. The season stuffed that up too!
Supposing this all works, I'm looking forward to sliced sweet pickled rocoto on my cheese sandwich and a whole less food miles and waste.
115 Pictures in 2015. #63 Fungi.
Taken at The Regency, Laguna Woods, California. © 2015 All Rights Reserved.
My images are not to be used, copied, edited, or blogged without my explicit permission.
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Playing around again, combining my own glass shots with post-processing effects to create 3-D illusions.
A bit of weekend fun ;o)
My Glass set is here: Elisa Glass set
My 3-D set here: Elisa 3-D set