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Founds these on a spinach leaf. Suspect they are moth eggs. Quite pretty little things, like jewels.
Just as I was working with this image I happened to have read an article in my photography magazine about rephotography and specifically about going back to the same locations and trying different ideas. Well, that is exactly what I did here one year later at Stafford Falls. I loved my first capture in 2009 but this time I really concentrated on the water. I wanted to even more dramatically show the amazing pool of water as it switches from its aqua blue color to an almost neon green. Even after the 2nd visit I still love this little falls, but it has been confirmed that I really love it more for the water than the actual falls itself. Pretty awesome stuff. Enjoy!
The cobbled contours of a small leaf of spinach I picked out of the garden today for the MM theme of "Just Leaves". I took at least a dozen shots both color and B&W but I liked this one the best. Once I had taken all the shots, I washed off the leaf and dipped it in some salad dressing and ate it. Later, as I was editing the macros I noticed some very tiny details attached to the back of the leaf that looked like eggs, dirt and even a tiny worm. I trust they came off in the wash. Bon appetit. HMM.
Leica M3, Nokton Classic 35mm f1.4, red filter, Kodak t-max 100+Super Prodol, Epson Gt-X830. 1/60, f/5.6.
Tender, moist fillets of salmon, a savory filling of cream cheese, spinach, mozzarella, and Parmesan, and exactly 10 minutes of prep. This five star Stuffed Salmon is the kind of epically impressive, yet paradoxically easy, recipe that will have you swearing off going out to eat.
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2025/11/spinach-stu...
For over 1900 delicious recipes and mouthwatering food images, please go to:
Well, not exactly a frittata, more like an overgrown omelette, but delicious nonetheless!
Carefully wash a bunch of spinach, placing the washed leaves in a big pot then cooking them gently in the water clinging to them until they’re thoroughly wilted. Pour into a colander and drain, then finely chop and set aside.
Crack 4 eggs (for 2 people) into a mixing bowl, add ¼ cup of water, and give them a good whisk. Add a little dash of curry powder, a good teaspoon of ground turmeric, a splash of Maggi sauce. Add salt (I use ‘Herbamare’), pepper, finely chopped fresh parsley, chives, and chilli to taste, whisking the lot several times as you set aside to blend the flavours. Whisk it from time to time as you prepare the other ingredients.
Using a grater or a Moulinex ‘Mouli’ if you’ve got one, shred a couple of small potatoes into matchstick-sized pieces 1” (2.5cm) long and set aside.
Finely dice a tomato and set aside.
Cut a red onion in half, peel it until you’ve got only the fresh, thick layers. Cut it into a quarter, then cut that quarter in half, leaving the root end intact. Finely slice it crossways into slivers, and set aside.
In a large non-stick skillet melt a good knob of butter with a bit of oil, to keep it from burning. I use macadamia, but olive oil would do just fine, as long as it’s good quality.
On medium heat, fry the potato slivers, flipping them with a nice broad spatula from time to time until they’re just starting to brown. Add the red onion, cook with the potatoes until it’s starting to get soft. Add the tomato and continue cooking until it’s starting to get soft.
Whisk the eggs and herbs a final time, and pour around the skillet evenly, using the spatula to lift the edges and open the middle so that the mixture gets evenly cooked.
On the left half of the omelette (if you’re right-handed), sprinkle shredded mozzarella, cheddar, and parmesan to taste, and cover with the finely chopped spinach.
Flip the right half of the omelette over the left, and cover the pan for a couple of minutes so that everything warms through.
Warm your plates, cut the ½ omelette in half, and serve. Add salt, pepper, and a splash of Cholula pepper sauce, if it’s not hot enough for you.
Enjoy! :-)
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malabar spinach is a vegetable native to africa and asia . it is also widely distributed in south america during the galleon trade. it is a fast growing vine that grows up to meters long. it is rich in vitamins A and C, calcium and iron.
The spinach tree blossoms are a magnet for all the bees and butterflies. We are so happy to see several monarchs and have seen a few larvae in our milkweed patch, hoping the wasps spare them. We've planted lemongrass next to the milkweeds, trying to discourage the wasps.
Sissoo spinach, also known as Brazilian spinach, "Bayam Brazil", "Sambu'", Samba lettuce, is a tropical edible groundcover of the genus Alternanthera used as a leaf vegetable. Although it is referred to scientifically as Alternanthera sissoo hort., there are no known scientific descriptions of its taxonomy. Wikipedia
Stu got his first Spinach Harvest from the hoop house yesterday. We ate this in our salads and it was yummy!
Christmas Eve Nosh or Christmas Day Brunch!
Anytime is a great time to make and serve this delicious savory pastry. Whether it's Christmas Eve, Christmas Brunch or New Years Day......This flaky pastry filled with feta and spinach will delight your friend, guests and family. Presents come in all kinds of shapes and sizes!
For this recipe please go to:
creativeelegancecatering.blogspot.com/2018/12/christmas-e...
For hundreds more delicious recipes and sumptuous images please go to:
www.creativeelegancecatering.blogspot.com
and for Pinterest users:
www.pinterest.com/davidwhornii/recipes-creative-elegance-...
Fresh, vibrant and filling, Baby Spinach Chickpeas and Feta Salad is a versatile salad perfect for busy lunches and light dinners. Spinach, Chickpeas and Feta cover all the essential nutrient groups and have very subtle taste. Besides, olive oil and balsamic vinegar add a tanginess to it. Here is how to make this salad.
www.whiskaffair.com/2016/03/baby-spinach-chickpeas-and-fe...
My brother-in-law invited us to a beergarden today. Since I usually have to take care of my son's meal, too, I tend to have small dishes. The spinach dumplings are really delicious in that restaurant (Zum goldenen Tal).
Ingrediences:
300 g old white bread (bread rolls from yesterday)
125 ml milk
800 g spinach
30 g butter
1 clove of garlic
1 onion
2 eggs
salt and pepper
1 TB flour
2 TB bread crumbs
80 g butter
4 TB Parmigiano-Reggiano
nutmeg
Dice the old bread and soak it with the milk. Sort the spinach and wash it, then cook it in salt water. Get it out of the water and squeeze it a bit to get rid of the excess water. Melt some butter in a pan, dice the onion and garlic and let it sweat in the butter. Add the spinach and steam it for addiional five minutes. Add the spinach and the eggs to the soaked bread, mix it well and spice it with salt, pepper and nutmeg. Mix it with the flour and the bread crumbs, form the dumplings and boil them (carefully) for 15 minutes. Serve it with melted butter and top it with Parmigiano-Reggiano.