Vitamin C


Image by ARMLE
Straight from the camera
armle.tumblr.com/post/11692709928

Star Gazing


Image by jurvetson
Mavericks’ Satcom link to a distant military satellite for broadband Internet in the desert.

My first attempt at light painting – using a flashlight to bathe the foreground elements with light. Just a light touch of side lighting to reveal the wifi antenna. When I tried lighting from the front, I made everything too bright.

Daytime views below

radar love


Image by carst
berghaus plaza in reflection

Seaside Pattern


Image by DimitraTzanos
Pattern with shells… shells… shells & the light blue sea! It’s best viewed large.

And you can also view more patterns in my pattern set.

Seafood Stew


Image by Neven Mrgan
1 12-oz can diced tomatoes
1/4 cup celery, chopped
1 small onion, chopped
2 cloves garlic, chopped
1/2 tsp anchovy paste or 1 tsp mashed anchovies
1 tbsp olive oil
1 cup red wine
1 cup vegetarian, beef or seafood stock
1 tsp cornstarch

1 tbsp chipotle hot sauce (Tabasco brand)
1 tbsp lime juice
1 tsp paprika
1 pinch saffron

1/4 lb mixed seafood, cleaned, cut to bite size (shrimp, mussels, octopus, fish. This is sometimes available in frozen mix packages.)
1 can smoked baby clams, drained

To taste: Crushed red pepper, cayenne pepper, seven-pepper blend, garlic salt
2 whole bay leaves, fresh parsley, basil, and marjoram

Heat the olive oil in a pot and sauté celery and onion in it for about 4 minutes or until soft. Add the garlic and sauté for another minute, then add the tomatoes (drained, reserving the water) and the anchovies. After 5 minutes add the tomato water and the wine. Add the bay leaves. Simmer for 15 minutes or until it’s reduced to soup consistency, then add the stock and reduce again.

Place saffron on a small piece of baking paper and toast it in the oven for about 2 minutes. (If it turns black and bitter, discard.) Powder with your fingers into the stew, then add the hot sauce, the lime juice, and all the seasonings and spices. I go heavy on the hot sauce myself.

Thaw the fresh or frozen seafood in the fridge or under a running (cold) tap. Remove the bay leaves from the stew with a spoon. Add the seafood to the stew, stir once, and cook for 5-7 minutes or until the seafood is done. Dissolve the cornstarch in 1 tsp warm water, then stir into the stew.

Serve with garlic rolls.

aynsley vintage china saucer stack tea stand


Image by highteaforalice
Beautiful vintage saucers become our signature saucer stands of European fine bone china. Use them for business cards and calling cards, candy, nuts, chocolates, rings, earrings, anything! Perfect for afternoon tea, weddings, bridal showers and garden parties in classic Alice in Wonderland / Mad Hatter tea party style. By High Tea for Alice. Handmade in the U.S.A.

razorlight:before I fall in pieces


Image by visualpanic
Cantonades, textures i llum; a casa (Barcelona); 9 de Novembre de 2008

1972 Chrysler New-Yorker


Image by denizen24
A grand-scale beast.

.as a nice guY


Image by 27147
“Be good and you will be lonely”
Mark Twain

The modern kitchen, 1928


Image by genibee

Stew


Image by satakieli
Winter to Spring stew. Perfect for chilly Spring evenings.

Oysters


Image by andrewmalone

Lime


Image by Sami Taipale
Experimenting with a lime on a glass table.
Softbox on the left, slightly behind the lime. White wall on the right.

Broken


Image by Gertrud K.

Pomegranate


Image by andrewmalone

Aftermath


Image by andrewmalone
Pork roast and corn at the Weicker’s

Pomegranate


Image by madlyinlovewithlife
Every December, I wait excitedly for the pomegranates to arrive at my grocery store. I purchase several and place them in my prettiest bowl, simply to admire their gorgeous, shiny, red leather skins. Then, I pick one. I quarter it and put the quarters into a separate bowl in the sink. Some people submerse them in water to remove the seeds in order to avoid the spray, but I like to collect the juice in my bowl, so I can sip it later. I carefully remove the clusters of seeds from the pith and fill a bowl with beautiful, plump, juicy red teardrops. They look like little garnet gems. They glisten. And they taste sublime: sweet, tart and purely pomegranatey. Pomegranate season makes my whole December.

IMG_7254


Image by kokorochin

IMG_7245


Image by kokorochin

norfolk show 1


Image by tim caynes
Trust me, where I come from, this matters.

Sweet! – Dude!


Image by lecasio

1972 Chrysler New-Yorker


Image by denizen24

Spicy Vegetarian Tortilla Soup Recipe


Image by Greencolander
INGREDIENTS:
2 tbsp olive oil
1 large red onion, chopped
6 garlic cloves, minced
3 jalapeno peppers, seeded and chopped
1 tbsp cumin seed
1 cup frozen corn kernels
2 29 ounce cans vegetable broth
2 16 ounce cans kidney beans, rinsed and drained
1/3 cup chopped fresh cilantro, packed
1 cup shredded low-fat Monterey Jack cheese
6 corn tortillas
cooking spray
low-fat sour cream
lime wedges

PREPARATION:
Add olive oil, onion, garlic, jalapeno and cumin seed to a large pot over medium heat, stir constantly for 5 minutes. Add corn, vegetable broth, beans and cilantro.

Reduce heat, cover and simmer for 10 minutes.

Heat oven to 450 degrees. Coat cookie sheet with cooking spray, place tortillas on sheet and spray tortillas with cooking spray. Cook approximately 10 minutes. Cut tortillas into strips.

Top soup with cheese, tortilla strips and a dollop of sour cream. Garnish with lime.

Tapioca


Image by williamnyk
Fried tapioca noodles @ Ah Yap Hokkien Mee

IMAG04ǡ


Image by dabruins07