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K’lee and Dale’s Cosmic Photo Challenge…

Monday is with us again and so is K’lee and Dale’s Cosmic Photo Challenge, today brought to you by K’lee’s prompt; Foodie for a day.

K’lee wanted indoor food shots specifically and I’ve stuck to the brief almost perfectly.

I say almost perfectly, because the some of the food was cooked outside; Rhonda grilled some fantastic marinated pork belly strips on the barbeque yesterday evening…

…which were accompanied by another of her specialities, an oven baked foil parcel of sliced potato and onion with garlic and herbs…

…with green beans, baby corn and mushrooms, fried with bacon and parmesan.

Voilá.
Bon appetit.

Oh, and there were muffins for dessert.

For my own contribution to the challenge, I cooked up a work of art of a different sort; I used the corn we had for dinner, along with a tomato, a papaya and some broccoli…

 …I made this fruit and veg masterpiece.

You can see K’lee’s yummy post HERE.

Now it’s your turn to give us something to get our teeth into.

*****

To get involved with the challenge, post a photo to your blog on Monday, add a pingback to this post (or to K’lee’s) and don’t forget to tag your post #CosPhoChal.

Alternatively, add a link to your blog in the comments of either mine or K’lee’s post and we’ll come and check out your entry.
Any and all effects, editing, Photoshop, Instagram, morphing, collages or whatever other post production techniques you fancy are permitted, (in fact, they’re actively encouraged!) so get creative and turn your photos into artworks for the Cosmic Photo Challenge.
#CosPhoChal

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Cosmic Photo prompt…

It’s prompt time again, for Monday’s edition of K’lee and Dale’s Cosmic Photo Challenge. Actually it’s way past time for it, (again) so I apologise for leaving you with less preparation time than usual to work on K’lee’s theme for the week, which is; Foodie for a day.

Photos of food, it couldn’t be simpler than that. Although K’lee did add a small caveat;

“Food shot indoors at home win extra points for coolness…


So, there you have it. ‘Foodie For a Day’. Photos of food at home preferably, but if not just go for creative food expressions. Dale and I will still think you’re cool!”

We will, indeed.
Thanks K’lee.

*****

To get involved with the challenge, post a photo to your blog on Monday, add a pingback to this post (or to K’lee’s) and don’t forget to tag your post #CosPhoChal.
Alternatively, add a link to your blog in the comments of either mine or K’lee’s post and we’ll come and check out your entry.

Any and all effects, editing, Photoshop, Instagram, morphing, collages or whatever other post production techniques you fancy are permitted, (in fact, they’re actively encouraged!) so get creative and turn your photos into artworks for the Cosmic Photo Challenge.

#CosPhoChal

 

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Reblog: Bacon Balsamic Onion Jam

Reblog: Bacon Balsamic Onion Jam

Reblog number one today is a post featuring something I absolutely HAVE to try.

So, whet your appetite and let’s see “What’s For Dinner Moms?”

What's for Dinner Moms?

I have an onion hating daughter who when I told her she would love this was adamant that she would NOT like this and didn’t know why I was making this.  I kept telling her she would. Needless to say when we had dinner tonight she was asking for more. Her brother looked at her and said, “You realize you are actually asking for more onions don’t you?” Yes. We all had to give her a good bit of ribbing over this.

Verdict:

This has the tart taste of the balsamic vinegar with a hint salty bacon flavor and a bit of sweetness from the onions themselves. We all loved this and could eat it plain with a just a fork.

I served this over bacon stuffed cheeseburgers but this would also be delicious on a toasted baguette for a different appetizer or even on a cheese platter to complement…

View original post 4 more words

 
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Posted by on March 14, 2017 in Blogging, Guest spots.

 

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Just Jot It January: Day twenty eight…

image

Only four posts left in JJIJ, including today’s, so I’ve been trying to think of something that I haven’t covered in this month-long run of random ramblings.
So far, I’ve done writing, photography, animated gifs, music, nostalgia, self-publicity and romance, along with the usual directionless waffling, but one thing I’ve never featured on the blog is…

…Cookery!

There’s no particular reason for this, especially since (even if I do say so myself, which I do) I’m a bloody good cook, but it just isn’t something that’s occurred to me to post about before, partly because there are so many fabulous foodie blogs out there and partly because I’m usually too busy telling you the sort of nonsense that leaks into (and back out of) my head on a daily basis.

It just so happens that, with our wedding anniversary yesterday, (incidentally, thanks for all the kind comments on that subject) I decided it would be a nice idea for me to cook the two of us a romantic candlelit dinner for when Rhonda returned from work; where she spent the evening cooking for other people at the local, award-winning fish and chip shop just down the road from where we live.

I should say that I’ve never followed a recipe in my life, I don’t even own a cookery book, I just make stuff up as I go along, (much like my method of writing) but it seems as if I have a talent for it and, since I also have a serious talent for eating, I take every opportunity to combine the two.

Unfortunately, the idea to post the recipe only occurred to me this morning and I neglected to take any photos last night; you’ll just have to take my word for the fact that it looked and tasted amazing.

So here is the very first dish from the Kitchen of an Internet Nobody:

Chicken with Parma ham in brie and tarragon sauce, with asparagus, mushrooms and leeks.
(Serves two)

You will need:
2 chicken breasts
4 slices of Parma ham
6 – 8 asparagus spears
12 closed cup mushrooms
1 large leek
2 cloves of garlic
Milk
Butter
Plain flour
Tarragon
Smoked paprika
Salt and pepper

Method:
– Wrap the chicken breasts in the ham, overlapping the slices so the chicken is completely covered.
– Lay the wrapped chicken in a shallow glass dish, lightly brush with extra virgin olive oil and cover the dish in tinfoil.
– Place the dish in the oven (preheated to 180°C / 350°F / gas mark 4) for 35 – 40 minutes.

While the chicken cooks, make the sauce;
– Melt around 100g of butter in a saucepan on a medium heat, then add one heaped tablespoon of flour and stir rapidly until the flour is absorbed, taking care not to burn the butter.
– Slowly add 150 – 200ml of milk and stir continuously as it thickens, to avoid the sauce becoming lumpy.
– Add the brie (to taste) in small pieces and stir until it has melted and the sauce is creamy and smooth.
– Stir in finely chopped tarragon and season with salt and pepper, then remove from heat.

– Roughly chop the leek, mushrooms and asparagus and soften by frying lightly in a little butter, along with the finely chopped garlic.

– Remove dish from the oven, evenly spread the vegetables around the wrapped chicken breasts, cover the whole thing in cheese sauce and sprinkle with paprika.
– Return to the oven without the foil covering, cook for a further 7 – 10 minutes and serve immediately.

(To drink: I’m no wine expert, but I’d suggest a well-chilled Pinot Grigio or a nice crisp and citrussy Cava)

***********

And there you have it; dalecooper57’s dish of the day.

If any of you try it for yourselves, please let me know what you think.
Bon appétit.

#JusJoJan

Pingback to Linda G Hill.

 
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Posted by on January 28, 2016 in Just Jot It January, Personal anecdote

 

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Eating our words…

It hasn’t escaped my attention that a large portion of my blog traffic comes from America, so I hesitate (ever so briefly) to do anything to alienate my transatlantic readers, but what with so much internet content generated in the U.S. and the fact that I have a lot of  Facebook friends over there, I am constantly reminded that we are indeed, as George Bernard Shaw said, “…two countries separated by a common language”

Noah Webster published his A Compendious Dictionary of the English Language in America in 1806, and anyone with even a minimal grasp of the definition of the word “dictionary” will tell you that it refers to a list of new and pre-existing words, together with their meanings.

However, what Noah proposed to do was to list and re-spell any words he didn’t like the look of, purely on the strength of aesthetics;

Find that “re” at the end of centre a bit difficult to remember?
No worries, let’s make it “er” and say no more about it.

Have trouble with that pesky “ough” sound in plough, it’s hard to get your head round isn’t it?
Hey presto! Plow.

As for all those ridiculous “..nce” words like licence.
Pah! Henceforth let them end in “se” and have done with it.

Worst of all, who could forget the trauma caused by all the unlicenced, sorry, unlicensed “U”-shaped interlopers in good ol’ American words like color and humor?
Begone foul vowel!

And the national antipathy towards poor maligned vowels didn’t end there. Even official names of natural elements weren’t safe.
Not content with removing extraneous silent letters from words, the language police denuded aluminium of its penultimate “i”, changing the pronunciation forever to aluminum, like something out of a bad fifties sci-fi movie.

Fortunately sanity prevailed when Webster proposed changing the traditional spelling of women, to the more literally-minded and aesthetically pleasing wimmen. This was one semantic step too far and was vetoed.

But words themselves are not the only English hand-me-downs that get the stateside language makeover, plenty of their definitions go through the linguistic blender too.

Let’s start with the traditional English biscuit.
All biscuits in America are cookies apparently, not just the ones made of cookie dough (or possibly Doh!) that we call cookies, but all biscuits.
Except crackers.
And biscuits.
Because they’re scones.

Yes, in the States what we would call a scone is called a biscuit and is eaten with gravy.
And don’t go imagining a cream tea with Bisto over it either, that’s not what they mean by gravy.
No, “gravy” is a thick white sauce, often with sausage meat in it, poured over scones biscuits and eaten for breakfast.

What’s wrong with bacon, egg and fried bread?
Well, it turns out that what’s wrong with that is, the fried bread.
From what I hear, raw dough is fried, presumably resulting in a sort of bread dumpling, but a decent fried slice is harder to come by.
Unless you want Toad in the Hole, that is.

Excuse me, what?

Ok this gets a little complicated, so listen up.
Over there, Toad in the Hole is basically a cheesy fried slice with an egg in the middle.
Explaining that it should be made with Yorkshire pudding won’t help you either, you’ll just get blank looks unless you have the extraordinary luck to guess the word Popover.
That’s right, Popover is what they call the same batter mix (with added butter) that we put sausages in and call Toad in the Hole.

– You want vegetables with that?
– Thanks, how about some nice mashed swede?
– No, sorry. How about some rutabaga instead?
– Ok, I’ll try anything once…..Hang on this is swede..

Of course being so enormous, America can be excused for playing fast and loose with its own version of English. I mean, if you’re going to make up words anyway, why insist on them meaning the same thing everywhere.
Ok, there’ll be minor differences in pronunciation and usage.
In one state for instance, the generic term for carbonated soft drinks might be soda, in another it could be pop.
But some places take this grammatical laziness to a new level.

I’m reliably informed that in some southern states, even ordering a Coke is not as simple as it sounds.
Because everything is Coke.
If you want Coke, order Coke.
If you want Fanta, order Coke.
If you want Dr Pepper, (what’s the worst that could happen?) order Coke. (you could get Coke, that’s what)
If you want… well, you get the idea.

Must make vending machines very confusing;
– Hey! That goddamn machine just gave me a Coke!
– I’m sorry sir, what did you order?
– A Coke.
– Ah…

 
 

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