Eat Your Vintage Vegetables!
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A greater yellowlegs (Tringa melanoleuca) in evening sun at one of my favorite locations because the sea purslane (sea spinach) growing on the banks gives a nice background color. (Same location as this image , but with better light.) Really appreciate all of your favs and comments!
Western Lowland Gorillas (Gorilla gorilla gorilla): Little "Leslie" born 10/19/16 is out with her mom "Kokomo" enjoying some fresh spinach leaves at the San Diego Zoo Safari Park. Conservation Status: Critically Endangered
Soon all but the most cold weather hardy of these little ones will be sleeping and dreaming of Spring. Happy Fence Friday, my friends. Have a wonderful weekend!
A favorite vegetable of mine is spinach. It can beused to make a healthy super tasty soup or why not pasta. I also use it in my salads and sometimes smoothies.
This is a second try at taking a better photo of my sigumchi namul, the Korean side dish and I like this one better. Here is the link to the recipe: anapenelope.com/sigumchi-namul-korean-spinach/
I used a Korean steel bowl that my mom gave me which I like for its reflective qualities. Tom helped me figure out the best lighting set up and I really like it so I'll probably use it again.
Lighting - morning sunlight diffused with a white umbrella.
Christmas day before guest arrive I always make Spinach pies when my son comes from the city,
the cookies are his, the platter is a gift from him along with a set of bone china dinner plates, these are made by potter Dodie Thayer for Tory Burch, he loves to get gifts for his Mom,
www.toryburch.com/white-dodie-round-platter-%7C-100-%7C-s...
Crescent rolls with spinach , feta, mix. Lola gave me the idea. Thanks. Isn't it interesting how our ideas get "re interpreted" by people, lol.
250g of fresh spinach leafs homogenized with hand mixer. Sensitizer extracted with alcohol and coated on handmade paper from India with two layers.
Fern and Dandelion.
Exposed for 5h in full July "Middle-of Sweden" sunshine.
No further treatment before scanning.
a plate of long grain white rice topped with green and orange peppers, plantain and spinach, to the side is a serving of plum butter
two plantains sliced and cooked in two tablespoons of extra virgin olive oil blended with turmeric
plum butter www.daringgourmet.com/plum-butter-pflaumenmus/
7 days 30 different plant based foods flic.kr/p/2pDzPii
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a new group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself 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 ...
Junge Spinatblätter + Feta ergänzen sich für viele köstliche Gerichte - Young spinach leaves + Feta, a fine match for many delicious dishes.
pasta blended in a sauce of chicken, onion, and mixed beans topped with spinach, alongside fresh salad and centred with a serving of chilli sauce
i'm using up the shop bought pasta. then i'll get into action with the homemade pasta and the pasta machine
mixed beans, not tinned, were homecooked, and boxed a few days ago for the freezer to use as and when
a few days ago a kg of chicken and onions were slowly cooked in extra virgin olive oil and plenty of water with chicken stock cubes. portions were then boxed and placed in the freezer for soups, sauces and curries to be used as and when
today a bunch of spinach was wilted in a small amount of boiling water. afterwards 4 small pots of spinach juice were placed in the freezer to be used as and when
tomato & chilli sauce www.allrecipes.com/recipe/148368/fresh-tomato-chili-sauce/
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself 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 ...
~1 cup of fresh spinach ground up with ~10 ml of alcohol. Spinach juice was filtered and then painted on watercolor paper. Leaves placed on top of paper and covered with glass. Left in the sun for ~4 hours.
A typical Thai market where you can buy especially fresh vegetables and fruits is always a joy to visit for European people. The water spinach is a delicious vegetable which is very common in the Thai cuisine.
Ein typischer Thai Markt wo man insbesondere frisches Gemüse und Früchte kaufen kann ist immer eine Freude für Europäer. Der Wasserspinat ist ein schmackhaftes Gemüse das sehr populär in der thailändischen Küche ist.
"I Made This.........30"
Best viewed large.
At work, I inherited the menu and so it has been rather boring from as creativity standpoint. A few months ago, my boss redid the menu, and one of the items he added was my Spinach - Artichoke Dip.
Take two pounds of cream cheese and soften. Chop up spinach until you have about 2 cups packed. Chop up dranied canned artichoke hearts until you have about 2 cups.
Place the softened cream cheese in a bowl and add the spinach and artichokes. Add 2 tablespoons chopped or diced garlic, a few dashes of white pepper, a teaspoon of salt, and 2 cups shredded asiago cheese. Mix well. Place in a sprayed baking dish, spinkle the top with more asiago cheese, and bake, covered at 350F for about 45 minutes to an hour, until hot and bubbly. Remove from the oven and serve.
You can use about anything to dip it with...pita chips, fried flour or corn tortillas, bread chunks, whatever you feel like using.
This is also on the party/event menu and has become quite popular, so I guess it must be a crowd pleaser.
Lagos spinach (Celosia argentea; a.k.a. quail grass, soko, celosia, feather cockscomb) is a low-maintenance broadleaf annual crop that will grow with minimal effort and resources.
Thanks to the gardener at Mt. Coot-tha Botanic Gardens for telling me more about this plant.
One of my highlight at Chi Lin Nunnery: They serve great vegetarian meal!!
Chi Lin Nunnery (Chinese: 志蓮淨苑) is a large Buddhist temple complex located in Diamond Hill, Kowloon, Hong Kong. Covering a space of more than 33,000 square meters, the temple complex includes a nunnery, temple halls, Chinese gardens, visitor's hostels and a vegetarian restaurant. The temple halls have statues of the Sakyamuni Buddha, the goddess of mercy Guanyin and other bodhisattvas. These statues are made from gold, clay, wood and stone.
If you like to see more of this Oasis in the city, feel free to visit my set:
www.flickr.com/photos/chezc/sets/72157628969261121/with/6...
Now more commonly known as Strawberry Sticks (Chenopodium foliosum), and edible half hardy annual. Fun to grow but the seedy little fruit do not taste like strawberries and the leaves are too small and coarse to be a decent substitute for spinach.
I've made my pastry for quiche with only wholegrain spelt flour
Spenótos quiche teljes kiőrlésű tönkölylisztből
This is the first time I've grown tree spinach. I sowed it fairly early and this was the only one that survived. Not enough for one meal I have delayed harvesting and I also wanted to find out how tall it would naturally grow. It will help me decide whether to try it again next year.
Thank you so much for sharing your quality photos which is a great way to see and keep some sort of touch with the world from home. Also for your kind comments and favours which are much valued.
I am not able to take on any more members to follow or to post to groups
Our dinner yesterday... here's a step-by-step recipe.
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Spinat-Lachs-Lasagne
Unser gestriges Abendessen... hier gibt's ein Schritt-für-Schritt-Rezept.
Shot for Looking Close on Friday, theme "All Green".
Popeye would love this, fresh frozen spinach!
Happy Friday everybody!
I have a beautiful full-color cookbook that is focused on making colored/flavored pastas, so today I decided to use the rest of the spinach that's been sitting in the fridge for a bit too long... And just to keep the green theme going, I made pesto from the rest of the arugula.
My 365-2022: #38 of 365