The ultimate soup group
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This is the only band from out of town who played Record Store Day at Bric a Brac. Soup Activists are from St. Louis, Missouri.
**All photos are copyrighted**
HTT...Happy Tasty Tuesday!! :))
Delicious diner food at Millie’s diner and bakery in Simi Valley California...
Because it sounds so much better than "pond scum". I love wandering the local wetlands getting shots of the stuff growing on and in the water. From my Primordial Soup collection.
One of my all time favourite soups!! I've made this in the past and it was alway just "OK" but I've got to say my current effort was one of my best to date!! :)
Because it sounds so much better than "pond scum". From a series of photos of what I call Primordial Soup, all of them shot around the San Francisco Bay Area in tide pools, ponds, wetlands, and maybe even one or two from fountains.
my spicy red lentil soup. Help yourself, my phone is ringing. It's my sister, the one with a Mercedes and room for a pony.
A popular comfort food of chicken soup from Kudus region in Central Java. Commonly served with additional side dishes of bean curd, tempeh, potato patty and skewers of quail eggs, chicken offal, and cockles.
About 10 kilometers to the south of Amsterdam on the Amstel River from which Amsterdam get its name is the older, medieval town Ouderkerk aan de Amstel. In the Middle Ages from 1356 to 1531 a ferry put people across the river here; then a bridge was built which served until 1938 - the Long Bridge - when it became part of the Openluchtmuseum near Arnhem. Other bridges were constructed along the river but people missed the ferry. Jan Coevert, a blacksmith of the town, devoted much of his energy to establishing a winch ferry around 1970. It plies back and forth regularly, but not on this Whit Monday, so I had to bike a bit longer to devour my local Mustard Soup (on the patio of a restaurant called 'De Oude Smidse' ('The Old Smithy').
As you might note: all is white and that seems appropriate for this Whitsun Weekend, apparently called white after the baptismal garments of those entering the Church. No, I didn't fall into the water... but that's another story.
A spectral Christmas Eve walk at Ivinghoe Beacon.
Despite knowing this walk so well, there were a couple of moments when I lost my bearings in this blanket of fog.
A lot of the farmers around here introduced 3 metre conservation strips around their fields a number of years ago. The idea is to encourage the return of the many endangered species of farmland birds that declined following the introduction of intensive farming techniques. Certainly it seems to have worked with good populations of Skylarks, Meadow Pipits, Yellowhammers and Corn Buntings at this location. Not that I saw any in this pea souper!
A traditional serving of Chicken Soup in Moldova. The chicken is served on the bone and with pieces of bread was very tasty.
Because it sounds so much better than pond scum. Shooting the wetlands around the bay, I often find these shots of different types and colors of algae. From my Primordial Soup collection.
with thyme, basil, couple of sundried tomatoes
4 tablespoons olive oil
~2 pounds tomatoes, halved
1 onion, sliced
4 garlic cloves, halved
1 teaspoon sugar
4 cups vegetable broth
3 sun-dried tomatoes, or 2 sun-dried tomatoes and 1 tablespoon BBQ sauce
Salt, ground balck pepper
Basil leaves, thyme
Preheat oven to 425F/220C.
Put all vegetablesan thyme, except sun-dried -tomatoes in a roasting pan. Add salt, pepper, olive oil, and mix with your hands throughly.
Roast vegetables for 25-30 minutes, turning once. Add basil leaves in the end of the roasting.
Bring broth to a boil in a large pot. Add roasted vegetables , discarding thyme sprigs before.
Add sun-dried tomatoes and cook soup for 5 minutes. Cool slightly and blend soup in a blender, then pour soup back to the pot and bring to boil again..
Very simple yet tasty and filling dish! Soak white beans over night and cook them almost soft the next day (without salt, just water). Drain and add vegetable broth, tomato, a hint of olive oil and fresh or dried herbs. Let cook until beans are soft.
Zucchini and Corn Chowder is a chunky soup loaded with veggies and basic spices. It is perfect to have for dinner with a few slices of bread on the side. Here is how to make it.
For 121 Pictures in 2021 #72 "Pop art style", this is meant to evoke Andy Warhol's 1961-62 paintings of 32 cans of Cambell's Soup. He painted each of the 32 varieties available back then on its own 16x20 inch canvas. The label has changed a bit over the years, and the old cans did not have the pull tab to open like this one does. But this is as close as we can come now. I think the tomato is the most well known - in fact until I started looking into it, I thought that was the only one he did. This version is a photo of the can solarized down to 16 colors, then adjusted the contrast a bit.
Attilio Pusterla (1862-1941) at the soup kitchens of Porta Nuova (1887) - GAM Gallery of modern art, Milan
The flare is intentional.
Inspired by Melina, this is my version of miso soup. I have been craving to make this for days! The ingredients were in the fridge for the past 4 days haha..I think I should have used a reflector to create more light on the black plate at the bottom of the front bowl.
Inspired by Melina, this is my version of miso soup. I have been craving to make this for days! The ingredients were in the fridge for the past 4 days haha..I think I should have used a reflector to create more light on the black plate at the bottom of the front bowl.
After note: It tasted so yummy that I finished every single drop (and pieces) in the pot!
Recipe (cheating way to do it fast and yummy hehe):
1. Use 1 sachet of prepacked bonito daishi (bonito flakes stock), I used a non-MSG version. You can get them at supermarket, Japanese food section. Boil 2 pints of water, then add in the bonito daishi powder. Boil for about 10 minutes, then add 2 tbsp of miso (I used an organic version of miso).
2. Cut up the silken tofu into small cubes.
3. Wash up a small packet of enoki mushroom and add to the boiling soup. Sprinkle some dehydrated wakame (a type of seaweed, I bought the "instant" one at the supermarket) and boil with the enoki mushroom for about 3 minutes.
4. Dish the soup into a bowl and put in the diced silken tofu and sprinkle with some thinly sliced spring onion before serving hot.
5. ENJOY and sip every single drop of the soup! :D
Lighting: 750W Tungsten light with softbox behind the second bowl at the back. Another 650W tungsten light with softbox at the right side of the front bowl.
Asparagus Soup at Joe Bar (810 E. Roy St.), Capitol Hill, Seattle.
Joe Bar has wonderful soups, salads, panini sandwiches, and authentic French crepes!
On Explore #287 April 22, 2006.
thick, creamy celery soup of celery, parsnip, potato, onion and fresh coriander
plenty of vegetables were used in this recipe. that's why i cooked in two saucepans. the cooked contents of both saucepans were decanted into the large preserving pan, mixed together and ladled into the boxes to freeze. much of what i buy is from the markets. yesterday at whitechapel market a bowl of 3 bunches of coriander was £1
celery and parsnip cooked in a large saucepan, then blended
potato and onion cooked in a large saucepan, then blended
both pans of vegetables including the cooking water decanted into large preserving pan
a chopped bunch of fresh coriander added
(season during this stage or season just before being plated to eat)
stirred to mix all the ingredients
finally celery soup ladled into the boxes ready for the freezer, to be eaten as and when
i add milk and/or extra virgin olive oil either in the preliminary cooking (not this time) or later when each portion is reheated ready to eat, just to keep upping the flavour :)
when reheating i add more cooked potato and blend. this restores the creamy consistency of the soup which can be lost once frozen
all cooking was done on the hob on a low heat, 2 and less, from beginning to end.
i'd heard an energy saving tip from a bbc radio 2 listener who had phoned in to a programme on rising energy costs. he had noticed it was cheaper if he cooked on the hob throughout on low rather than medium or high, making sure the lid is on the pan, apart from the occasional stir.
now i've a smart meter installed www.britishgas.co.uk/smart-home/smart-meters.html monitoring energy use i thought i'd give it a go and found it to be a good tip.
(i suppose it's a bit like driving a car: driving fast burns up the fuel, driving slow lessens fuel consumption but we reach the destination)
if i have the hob on high, the smart meter dial shoots up to the orange/red and stays there - expensive - but on low the dial remains in the green - low cost - only occasionally for a few seconds each time, going to the orange/red
it does mean i have to plan ahead to give myself time to cook in this way but i'm managing and enjoying the challenge :)
ps i'm not recommending any of these cookery adventures. they suit my taste. photographing to encourage myself to eat more healthily
www.flickr.com/groups/cooking_is_my_hobby/ helps to gather ideas and encourages me to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...