tag:blogger.com,1999:blog-12745059492109315772024-03-13T11:58:16.771-04:00Indulging My Passion for PhotographyA photo blog to record my learning curve, while enabling other photography enthusiasts to follow my progress.Unknownnoreply@blogger.comBlogger420125tag:blogger.com,1999:blog-1274505949210931577.post-22877147524962100262015-12-29T19:35:00.002-05:002015-12-29T19:35:32.548-05:00Holiday Inspired French Toast<a href="http://3.bp.blogspot.com/-VlpkrEF56SY/VoMbhRKYdcI/AAAAAAAAEy8/eU1LDlWxh14/s1600/Montreal-Photographer-6487.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="285" src="http://3.bp.blogspot.com/-VlpkrEF56SY/VoMbhRKYdcI/AAAAAAAAEy8/eU1LDlWxh14/s400/Montreal-Photographer-6487.jpg" width="400" /></a><br />
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Happy New Year, everyone! I just thought I'd take a few minutes to post my latest culinary experiment here. It's been an awfully long time since I've cooked or baked, and even longer since I posted here. Everything is now happening on my <a href="http://www.shuttertripper.com/" target="_blank">Website</a>, but it's not quite the place for recipes. And I would hate to lose this blog since it holds many fond memories of my photography journey over the years.<br />
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Anyway, so to the recipe ... this was inspired by watching Barefoot Contessa on the Food Network. I tweaked the recipe as I'm always doing (I have a problem, and I know it) and I adapted it to my tastes. Unfortunately, I don't have exact measurements or great pictures to accompany the post, since I was really only experimenting. <br />
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I made the french toasts orange flavoured, and I absolutely loved it! You can choose to make regular ones. I also made a maple syrup reduction by boiling the maple syrup till it was reduced to half. This created a much more intense maple flavour. And I used pure maple syrup, of course.<br />
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This recipe serves 4.<br />
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<a href="http://4.bp.blogspot.com/-ZUFZldPPJaA/VoMg8FTCVpI/AAAAAAAAEz4/MSDFi6qAbTE/s1600/Montreal-Photographer-6485.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-ZUFZldPPJaA/VoMg8FTCVpI/AAAAAAAAEz4/MSDFi6qAbTE/s400/Montreal-Photographer-6485.jpg" width="285" /></a></div>
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What you'll need:</h4>
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For the french toast</h3>
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8 slices of bread (I used whole grain with raisins and cranberries)</div>
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4 eggs</div>
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1 heaping tsp of sugar</div>
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Pinch of salt</div>
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1/2 tsp of orange zest</div>
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1/2 tsp pure vanilla extract (I make my own at home)</div>
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1/2 cup milk</div>
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Butter for frying</div>
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For the compote</h3>
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1 apple</div>
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1/2 bag of cranberries</div>
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Handful of raisins</div>
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Sugar to taste (it shouldn't be too sweet if you're planning on using maple syrup later)</div>
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1/2 tsp salt</div>
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1 cup orange juice</div>
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1/2 tsp of orange zest</div>
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Butter for sautéing</div>
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Maple syrup reduction</h3>
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1 1/2 cups of maple syrup </div>
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Method</h4>
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French toast</h3>
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<ol>
<li>Prepare the batter by whisking together all the ingredients except the bread and butter.</li>
<li>Heat a frying pan and add a little butter to coat the frying pan.</li>
<li>Dip the slices of bread well and drop into the frying pan.</li>
<li>Fry till golden and set aside on a plate.</li>
</ol>
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<a href="http://3.bp.blogspot.com/-AwTpVpHmtWY/VoMg2a9E3lI/AAAAAAAAEzs/_T3dSVVD3aY/s1600/Montreal-Photographer-6474.jpg" imageanchor="1"><img border="0" height="456" src="http://3.bp.blogspot.com/-AwTpVpHmtWY/VoMg2a9E3lI/AAAAAAAAEzs/_T3dSVVD3aY/s640/Montreal-Photographer-6474.jpg" width="640" /></a></div>
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Compote</h3>
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<ol><a href="http://4.bp.blogspot.com/-0eYL6NKSY8Q/VoMf5gtUiSI/AAAAAAAAEzI/iRefrL0XcZ4/s1600/Montreal-Photographer-6463.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Apple cranberry and raisin compote" border="0" height="212" src="http://4.bp.blogspot.com/-0eYL6NKSY8Q/VoMf5gtUiSI/AAAAAAAAEzI/iRefrL0XcZ4/s320/Montreal-Photographer-6463.jpg" title="" width="320" /></a></ol>
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<ol><a href="http://2.bp.blogspot.com/-fSrhplPyUHY/VoMf7jpqF1I/AAAAAAAAEzU/0ZpX66Ocr5c/s1600/Montreal-Photographer-6466.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-fSrhplPyUHY/VoMf7jpqF1I/AAAAAAAAEzU/0ZpX66Ocr5c/s320/Montreal-Photographer-6466.jpg" width="320" /></a>
<li>Dice the apple into small pieces.</li>
<li>Wash the cranberries and keep aside.</li>
<li>Add a little butter into a saucepan and add the raisins once the pan is hot - the butter should be sizzling but before it starts to turn brown.</li>
<li>Once the raisins plump out a bit, add the apple pieces and cranberries.</li>
<li>Saute for a few minutes and add the sugar and the salt.</li>
<li><span style="text-align: center;">Add the orange juice, orange zest, stir and cover the saucepan.</span></li>
<li>Let the fruits cook for a few minutes and stir occasionally.</li>
<li>If the compote starts to dry up but isn't cooked yet, add a little more orange juice.</li>
<li>Continue cooking till the fruits have softened up, and look mushy.</li>
<li>The taste should be well balanced - a good amount of tartness with sweetness.</li>
<li>Adjust the sweetness as necessary. If the compote is too tart, add another pinch of salt as salt cuts sourness.</li>
<li>Take off heat and keep aside. </li>
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<a href="http://3.bp.blogspot.com/-I-eiqTm6hms/VoMf_AXpETI/AAAAAAAAEzg/iOiw-ePnwYA/s1600/Montreal-Photographer-6471.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-I-eiqTm6hms/VoMf_AXpETI/AAAAAAAAEzg/iOiw-ePnwYA/s400/Montreal-Photographer-6471.jpg" width="400" /></a></div>
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Maple syrup reduction</h3>
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In a saucepan, boil the maple syrup till it's reduced to half it's original volume. Pour into a serving bowl and cover immediately to prevent a skin from forming on top.</div>
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To serve, cut the french toast into triangles and put on a plate. Spoon some of the compote over the french toast and pour some of the reduced maple syrup over it. If you like, you could sprinkle some icing sugar over the plate for added sweetness and a pretty white dusting.</div>
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I absolutely loved the orange flavoured french toast, and it tastes amazing with just the maple reduction, even in the absence of the compote. I made another batch of these french toasts and I know I'll be making them over and over again - holidays or no holidays! </div>
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The compote was excellent as well! I kept it on the side of being a little more tart because I was going to use the maple syrup and the french toast was already slightly sweetened. And I omitted the icing sugar in the end but it didn't make it any less delicious! </div>
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Enjoy! And let me know how it turned out! :)</div>
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<a href="http://1.bp.blogspot.com/-QQLq3CdCIZg/VoMhe97kEgI/AAAAAAAAE0Q/m-2wn1Hoyv0/s1600/Montreal-Photographer-6475.jpg" imageanchor="1"><img border="0" height="456" src="http://1.bp.blogspot.com/-QQLq3CdCIZg/VoMhe97kEgI/AAAAAAAAE0Q/m-2wn1Hoyv0/s640/Montreal-Photographer-6475.jpg" width="640" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1274505949210931577.post-46873180874401866272014-09-14T02:12:00.002-04:002014-09-14T02:12:38.404-04:00Hello, everyone! <br />
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Time for a change-up! My new revamped website is now up and running! My new blog is published and ready for visitors! Please come on over and leave your impressions - would love to hear from you!<br />
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You can find my website at http://shutter-tripper-photography.com.<br />
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It's been a really long time since I passed by this blog! I love returning to this blog to go back and see how my photography has evolved over the years. And it makes me happy to see the huge difference from when I started. After hundreds and thousands of shutter clicks and poring over the computer to retouch and enhance the images, I can say that I've still so much left to learn! I'm never happy with the last set of images I click - I'm always looking for that elusive one that I'll be proud of!<br />
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Here's to looking forward and moving upward! Thank you all for being around ... I would never have been motivated, if I didn't have all of you cheering me on!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1274505949210931577.post-72921505939448191052012-12-23T15:54:00.002-05:002012-12-23T16:47:01.287-05:00<h2>
<span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-large;">Holidays without cookies?! Nah! Only double-chocolate will do!</span></h2>
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<a href="http://4.bp.blogspot.com/-RHPoAN83n9M/UNdmUD2X4AI/AAAAAAAAEVg/QDd8bPfjyxA/s1600/IMG_2785.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://4.bp.blogspot.com/-RHPoAN83n9M/UNdmUD2X4AI/AAAAAAAAEVg/QDd8bPfjyxA/s640/IMG_2785.jpg" width="425" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I haven't blogged (serious & passionately) in like a million years! I thought I wouldn't be able to log in to this old blog again. I do have a new blog now that I'm doing professional photography, but I would definitely like to keep this for my food and other random wacky moments. But if you're interested in my portrait photography, please visit <a href="http://shuttertripperphotography.wordpress.com/">http://shuttertripperphotography.wordpress.com/</a>. And you're very welcome to follow and "like" my photography page on Facebook as well: <a href="http://www.facebook.com/ShutterTripperPhotography">http://www.facebook.com/ShutterTripperPhotography</a>. I regularly post updates on my photo shoots and I'll soon be starting some contests and other interesting activities. </span></div>
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<span style="font-family: Verdana, sans-serif;">Anyway, back to the job on hand. I have been working super hard to get my business established while working a 9 to 5 job and having other domestic responsibilities. I didn't think a lot about setting up my business till I actually started. Man, oh man, is it ever tough! </span></div>
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<span style="font-family: Verdana, sans-serif;">But I have to be honest - I'm loving every moment of it as I shape it with my own pudgy hands, and give it the look and feel I can identify with.:) </span></div>
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<span style="font-family: Verdana, sans-serif;">And my new website is now up and running and starting to look close to how I wanted it: <a href="http://www.shutter-tripper-photography.com/">www.shutter-tripper-photography.com</a>. If you happen to visit, please let me know what you think. :)</span></div>
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<span style="font-family: Verdana, sans-serif;">Amongst all this madness over the past 3 months, I have been missing meals (mostly eating them, since I have to provide for a hungry teenager all the time), missing sleep, </span><span style="font-family: Verdana, sans-serif;">missing blogging, </span><span style="font-family: Verdana, sans-serif;">but most of all, I've been </span><span style="font-family: Verdana, sans-serif;">missing catching up with friends, but I have such a great bunch of those, I know they understand and are super supportive despite my recent lapses! I couldn't do it without their support and constant encouragement! </span></div>
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<span style="font-family: Verdana, sans-serif;">Blogging used to be a great way for me to vent, rant, rave and ramble. I had been bottling it all up. And finally, after months and months of hibernation, I broke out my bakeware again, and fired up my oven, just so I could blog about my second greatest passion - cooking! </span></div>
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<span style="font-family: Verdana, sans-serif;">What good are the holidays without some chocolate rush? So, here's killing two birds with one stone - baking some chocolatey treats, and blogging the recipe for all those who want to try it! They turned out delicious. In hindsight, it would have been nicer if I'd added some chopped nuts. :-S</span></div>
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<span style="letter-spacing: 0px;"><span style="color: #660000; font-family: Verdana, sans-serif;">Double-Chocolate Cookies</span></span></h4>
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<a href="http://2.bp.blogspot.com/--hH4D3Q5nIw/UNdmN39XPVI/AAAAAAAAEVI/Mm0WFTrgHDM/s1600/IMG_2774.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/--hH4D3Q5nIw/UNdmN39XPVI/AAAAAAAAEVI/Mm0WFTrgHDM/s400/IMG_2774.jpg" width="266" /></a></div>
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<span style="color: #660000; font-family: Verdana, sans-serif;">Ingredients:</span></h3>
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<a href="http://2.bp.blogspot.com/-e8LnrnHrYXM/UNdmQIpM-SI/AAAAAAAAEVQ/dzUfYXcsuQQ/s1600/IMG_2776.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-e8LnrnHrYXM/UNdmQIpM-SI/AAAAAAAAEVQ/dzUfYXcsuQQ/s400/IMG_2776.jpg" width="266" /></a><span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">3/4 cup butter</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 cup packed light brown sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1/2 cup granulated sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 tsp vanilla</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">2 eggs</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">2 1/4 cup all-purpose flour</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 tsp baking soda</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 tsp salt</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">3/4 cup milk/dark chocolate chips</span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">3/4 cup white chocolate chips</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #660000; font-family: Verdana, sans-serif;">Directions:</span></span></h3>
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<ol><a href="http://4.bp.blogspot.com/-i1DQHVcBpIA/UNdmWM2oV2I/AAAAAAAAEVs/TD1KLP2Tr78/s1600/IMG_2786.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-i1DQHVcBpIA/UNdmWM2oV2I/AAAAAAAAEVs/TD1KLP2Tr78/s400/IMG_2786.jpg" width="265" /></a>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Heat oven to 375 deg F (190 deg C).</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">In a large bowl, beat butter and both the sugars till light and fluffy.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Beat in eggs and vanilla until creamy.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">In a medium bowl, mix together flour, baking soda and salt; add to butter mixture slowly.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Add chocolate chips and mix. </span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Drop by tablespoonfuls onto ungreased cookie sheet. </span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Bake 8 - 10 mins. or until lightly browned. </span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Let cool slightly and remove to wire rack. Cool completely before storing. </span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Makes about 3 dozen large-ish cookies.</span></li>
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<span style="font-family: Verdana, sans-serif; text-align: left;">I would love to hear from all of you and although I don't promise to start blogging here as regularly as I would like to, I will definitely be passing by now and again. </span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span><a href="http://4.bp.blogspot.com/-R64gxJXPp-I/UNdmSHGFh7I/AAAAAAAAEVY/YHziGahpbc0/s1600/IMG_2784.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-R64gxJXPp-I/UNdmSHGFh7I/AAAAAAAAEVY/YHziGahpbc0/s640/IMG_2784.jpg" width="425" /></a></div>
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<span style="color: #38761d; font-family: Verdana, sans-serif;"><b>Wishing you all a Merry Christmas, happy holidays, and a wonderfully happy, healthy and peaceful 2013! </b></span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1274505949210931577.post-90056951552276722252012-04-29T09:13:00.003-04:002012-04-29T09:16:02.203-04:00My travel article publishedI have been a little bit lazy about blogging regularly, to the extent that I forgot to share the last article that was published. <br />
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Remember the trip I took last summer to Charlevoix? Well, I had finally decided to write it up and send it for publication to the website that had published my <a href="http://socialmantra.in/lifelifestyle/Blueberry-Trifle.html" target="_blank">blueberry trifle recipe</a>. <br />
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So here is the <a href="http://socialmantra.in/travel/Charming-Charlevoix.html" target="_blank">first par</a>t of my story on Charlevoix. And if you're planning to visit this region, you must definitely read this. Stay tuned for the sequel, which should be ready shortly.<br />
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Please share the article if you like it and for that, I'd like to thank you in advance. :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1274505949210931577.post-14639675319967118022012-04-21T00:17:00.001-04:002012-04-21T00:19:52.927-04:00Foggy MemoriesThe memories do seem foggy now. I had completely missed posting these images earlier. <br />
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It was a few weekends ago and the fog was dense and long-lasting. I remember waking up and seeing all this fog outside my window. And despite being under the weather myself, I couldn't let the mist just roll past me and slip through my fingers without my recording it. <br />
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As my friends rightly point out, no matter how much I complain about not feeling up to doing anything, if I find a photo op, I will forget all my woes, grab my camera and be up for some shooting. I say, my friends know me well! :)<br />
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Here are the images from that day:<br />
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<a href="http://www.flickr.com/photos/47940945@N06/6894801440/" title="IMG_9581.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9581.jpg" height="500" src="http://farm8.staticflickr.com/7049/6894801440_dcc3e19735.jpg" width="333" /></a></div>
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<a href="http://www.flickr.com/photos/47940945@N06/7040899207/" title="Foggy Day 1 by Shiny Dewdrop, on Flickr"><img alt="Foggy Day 1" height="333" src="http://farm8.staticflickr.com/7110/7040899207_d3a1180043.jpg" width="500" /></a></div>
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<a href="http://www.flickr.com/photos/47940945@N06/7040893515/" title="Foggy Day 2 by Shiny Dewdrop, on Flickr"><img alt="Foggy Day 2" height="500" src="http://farm8.staticflickr.com/7061/7040893515_a226bfc676.jpg" width="333" /></a></div>
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<a href="http://www.flickr.com/photos/47940945@N06/6894797784/" title="IMG_9576.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9576.jpg" height="333" src="http://farm8.staticflickr.com/7101/6894797784_2622dd75a6.jpg" width="500" /></a></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1274505949210931577.post-17188712878517833112012-03-19T22:11:00.001-04:002012-03-19T22:13:35.904-04:00Methi Dal (Yellow Pigeon Peas with Fresh Fenugreek Leaves)Methi (fenugreek), whether used as a herb or a spice adds a wonderful flavour to Indian cuisine. However, there are other uses for <a href="http://en.wikipedia.org/wiki/Fenugreek" target="_blank">Methi</a> and you might want to check the Wikipedia for this. <br />
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Methi, in its fresh form can be used to make side dishes like Aloo Methi (potatoes with fenugreek), Methi ka Paratha (Indian flat bread with fenugreek), Methi Pulao (rice with fenugreek) - you name it! <br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6849652448/" title="IMG_9560.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9560.jpg" height="333" src="http://farm8.staticflickr.com/7121/6849652448_db22d4d7a3.jpg" width="500" /></a></div><br />
I had been getting a little bit bored with my dal recipes, so when I happened to come across this one I thought it might be a great idea to give it a try. This recipe isn't mine. <b><i>Purna Chowdhury</i></b>, a very accomplished culinary enthusiast, was really kind to share this recipe with some of us. If you want to find more of her fantastic recipes, please go ahead and check her out on <a href="http://www.facebook.com/photo.php?fbid=3382026233120&set=oa.307659719295427&type=1&theater" target="_blank">Facebook</a>. <br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6849651184/" title="IMG_9521.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9521.jpg" height="500" src="http://farm7.staticflickr.com/6053/6849651184_a8b237f4d8.jpg" width="333" /></a></div><br />
If you are interested, you might ask her to add you to the foodie group I found this recipe in. She has a fantastic repertoire of different types of cuisine, and if you're nice and make a request for a specific recipe, she might pull it out of her hat just for you! <br />
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Additionally, there are hundreds of other foodies sharing their recipes (me included ;-)), so this should be incentive enough to go join the group. But do remember - to get some, you need to give some. Only fair, right?! So, share your favourite recipes and get some from the others. <br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6995776125/" title="IMG_9533.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9533.jpg" height="358" src="http://farm8.staticflickr.com/7199/6995776125_dd3793e029.jpg" width="500" /></a></div><br />
The dal turned out fabulous and I might try this in future with spinach to replace the methi. And to add a note, I served this daal with a squish of lime over hot and fluffy basmati rice with Aloo Methi on the side (another friend's recipe, but I didn't have the time to take any pictures).<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6849651958/" title="IMG_9549.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9549.jpg" height="358" src="http://farm7.staticflickr.com/6220/6849651958_ca89b4798f.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div>To prepare your fresh Methi, my friend Swati told me that you should first pluck the leaves from the stalks, making sure you don't include the stalk, and then wash the leaves thoroughly. Once you've cleaned the leaves of the sand and grit, soak in cold, saline water for about 20 minutes. When ready, wring the water out of the leaves and chop them up roughly and you're good to go. Thanks for the tip, Swati! :)<br />
<div style="text-align: center;"><br />
</div><span class="Apple-style-span" style="color: #0b5394; font-size: large;">You will need:</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #333333; line-height: 18px;">Toor Daal (yellow pigeon peas): 250 gm (cooked with a little salt and turmeric)</span><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #333333; line-height: 18px;">Two cups of fresh Methi (fenugreek) leaves/two small blocks of frozen Methi</span><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #333333; line-height: 18px;">Whole cinnamon and cloves: 1 tsp</span><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><br />
Grated garlic: 1 tsp</span></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="text_exposed_show" style="display: inline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #333333;">Grated ginger: 1tsp</span><br />
<span class="Apple-style-span" style="color: #333333;">Tomatoes: 2-3</span><br />
<span class="Apple-style-span" style="color: #333333;">Cinnamon powder: 1/2 tsp</span><br />
<span class="Apple-style-span" style="color: #333333;">Coriander powder: 1tsp</span><br />
<span class="Apple-style-span" style="color: #333333;">Fresh coriander, chopped: 1/2 cup</span></span></span></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="text_exposed_show" style="display: inline;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;">Vegetable oil: 1 tbsp</span></span></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="text_exposed_show" style="display: inline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #333333;">Ghee: 1 tsp (optional)</span><span class="Apple-style-span" style="color: #333333;">Salt to taste</span></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: large;">Method:</span></span></span><br />
<ol><li>Add the oil to the pan and add all the whole spices. </li>
<li>Add garlic, ginger; saute for half a minute on low heat.</li>
<li>Add the chopped methi, tomatoes and salt; let it turn to a gravy.</li>
<li>Add the cinnamon and coriander powders and stir till the mix is consistent. </li>
<li>Add the daal and stir well; cook for another 5 minutes or so till well blended.</li>
<li>Add a teaspoon of ghee (optional) and serve garnished with coriander.</li>
</ol><div>Happy smacking-your-lips! :)</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1274505949210931577.post-35081403691322359932012-03-09T21:57:00.003-05:002012-03-09T22:06:19.413-05:00Peanut Butter & White Chocolate Chip Cookies with Orange Zest<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6968293631/" title="IMG_9489.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9489.jpg" height="500" src="http://farm8.staticflickr.com/7068/6968293631_48fafd1812.jpg" width="333" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6968292861/" title="IMG_9473.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9473.jpg" height="500" src="http://farm8.staticflickr.com/7044/6968292861_e69457109c.jpg" width="333" /></a></div><br />
This was my first attempt at making peanut butter cookies. I adapted the recipe from <a href="http://joyofbaking.ziplist.com/recipes/417980-Peanut_Butter_Cookies?return_to=%2Frecipes%2Fbox" target="_blank">here</a>, but as always, tweaked the recipe quite a bit. I made it into a peanut butter and white chocolate cookie with an orange twist.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6822169858/" title="IMG_9464.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9464.jpg" height="500" src="http://farm8.staticflickr.com/7043/6822169858_9e23bb3b76.jpg" width="333" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6968291211/" title="IMG_9429.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9429.jpg" height="500" src="http://farm8.staticflickr.com/7209/6968291211_12c274c255.jpg" width="333" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6822169670/" title="IMG_9459.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9459.jpg" height="500" src="http://farm8.staticflickr.com/7037/6822169670_978b910a5c.jpg" width="333" /></a></div><br />
The recipe was easy, but I found that I needed to add at least a cup of milk to the dough to get it to the right consistency. The cookies turned out a little bit dense, but on storing them overnight, a lot of the moistness returned. Anyone that likes peanut butter cookies would really enjoy these, but I think I might move on to different cookies the next time around.<br />
<div style="text-align: -webkit-auto;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6822168710/" title="IMG_9441.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9441.jpg" height="500" src="http://farm8.staticflickr.com/7048/6822168710_ea80d7dd18.jpg" width="333" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6968345041/" title="IMG_9405.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9405.jpg" height="333" src="http://farm8.staticflickr.com/7197/6968345041_53060829db.jpg" width="500" /></a></div><span class="Apple-style-span" style="color: #0b5394; font-size: large;"><b>You will need:</b></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;">3/4 cup (170 grams) unsalted butter, room temperature</span><br />
<ul class="listitems ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-style: inherit; font-weight: inherit; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">
<li class="listitem ingredient" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-style: initial; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px; vertical-align: baseline;">1/2 cup (105 grams) light brown sugar</li>
<li class="listitem ingredient" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-style: initial; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px; vertical-align: baseline;">1/2 cup (100 grams) granulated white sugar</li>
<li class="listitem ingredient" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-style: initial; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px; vertical-align: baseline;">1 large egg</li>
<li class="listitem ingredient" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-style: initial; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px; vertical-align: baseline;">1 teaspoon pure vanilla extract</li>
<li class="listitem ingredient" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-style: initial; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px; vertical-align: baseline;">3/4 cup (185 grams) peanut butter (smooth or crunchy)</li>
<li class="listitem ingredient" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-style: initial; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px; vertical-align: baseline;">2 cups (260 grams) all purpose flour</li>
<li class="listitem ingredient" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-style: initial; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px; vertical-align: baseline;">1/2 teaspoon baking soda</li>
<li class="listitem ingredient" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-style: initial; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px; vertical-align: baseline;">1/4 teaspoon salt</li>
<li class="listitem ingredient" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-style: initial; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px; vertical-align: baseline;">1/2 cup chopped peanuts or 1/2 cup white chocolate chips (optional)</li>
<li class="listitem ingredient" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-style: initial; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px; vertical-align: baseline;">1 teaspoon orange zest (optional)</li>
<li class="listitem ingredient" style="border-bottom-color: transparent; border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: transparent; border-left-style: solid; border-left-width: 1px; border-right-color: transparent; border-right-style: solid; border-right-width: 1px; border-style: initial; border-top-color: transparent; border-top-style: solid; border-top-width: 1px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px; vertical-align: baseline;">1 cup cold milk (if required)</li>
</span></ul><br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6968290831/" title="IMG_9424.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9424.jpg" height="333" src="http://farm8.staticflickr.com/7066/6968290831_1ba3d97524.jpg" width="500" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6822167666/" title="IMG_9422.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9422.jpg" height="500" src="http://farm8.staticflickr.com/7042/6822167666_6698a6ab3f.jpg" width="333" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6968293401/" title="IMG_9488.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9488.jpg" height="500" src="http://farm8.staticflickr.com/7177/6968293401_539c104559.jpg" width="333" /></a><br />
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<br />
<div style="text-align: left;"><b><span class="Apple-style-span" style="color: #0b5394; font-size: large;">Method</span></b></div></div><ol><li style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat oven to 350 degrees F and place rack in the centre of the oven. </span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Line two baking sheets with parchment paper.</span></li>
<li><span class="bod"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Beat the butter and sugars until light and fluffy (about 2 - 3 minutes). </span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">You could use an electric mixer for this, but I used a hand mixer.</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. </span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a separate bowl whisk together the flour, baking soda, and salt. </span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add to the peanut butter mixture and beat until incorporated. Fold in the chopped peanuts if using, if using, the white chocolate chips and the orange zest. (If the batter is too dry at this point, add milk a few teaspoons at a time. Alternately, if the batter is too soft, keep in the refrigerator for 30 minutes before forming into balls.)</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Roll the batter into 1 inch (2.5 cm) balls. </span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern.</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bake the cookies for about 10 to<span class="cooktime">12 minutes<span class="value-title" title="PT0H12M"></span></span>, or until the cookies are lightly browned around the edges. </span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.</span></li>
</ol><br />
<div align="left"><span class="bod"><span style="font-family: Times, 'Times New Roman', serif;">Makes about 40 cookies.</span></span></div><div align="left"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.flickr.com/photos/47940945@N06/6822169408/" title="IMG_9453.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9453.jpg" height="333" src="http://farm8.staticflickr.com/7187/6822169408_f5ab75f8e9.jpg" width="500" /></a></span></div><br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6968291855/" title="DSC_0123.jpg by Shiny Dewdrop, on Flickr"><img alt="DSC_0123.jpg" height="331" src="http://farm8.staticflickr.com/7064/6968291855_6782221658.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6968293109/" title="IMG_9485.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9485.jpg" height="500" src="http://farm8.staticflickr.com/7036/6968293109_ac1e90b683.jpg" width="333" /></a></div><div style="text-align: center;"><br />
</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1274505949210931577.post-80018990448496397872012-03-01T22:57:00.000-05:002012-03-01T22:57:59.498-05:00New post on my birding blog - Military MacawThe brightly coloured cousins of our Hyacinth Macaws: <a href="http://shinydewdrop-birdwatching.blogspot.com/2012/03/military-macaw-ara-militaris.html">http://shinydewdrop-birdwatching.blogspot.com/2012/03/military-macaw-ara-militaris.html</a><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6784426826/" title="Military Macaw by Shiny Dewdrop, on Flickr"><img alt="Military Macaw" height="500" src="http://farm8.staticflickr.com/7177/6784426826_543d88c87e.jpg" width="358" /></a></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1274505949210931577.post-22546164173720024392012-02-20T23:07:00.003-05:002012-02-20T23:08:05.561-05:00New post on my birding blog - Hyacinth MacawsSome images from my recent trip to the Montreal Biodome. I absolutely fell in love with these birds!<br />
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<a href="http://shinydewdrop-birdwatching.blogspot.com/2012/02/hyacinth-macaws.html">http://shinydewdrop-birdwatching.blogspot.com/2012/02/hyacinth-macaws.html</a> <br />
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Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1274505949210931577.post-29915340037458684032012-02-18T00:10:00.001-05:002012-02-18T00:11:18.794-05:00Ottawa Winterlude 2012As promised, I have finally managed to post a few images from the trip to attend the festivities in Ottawa a couple of weekends ago. I am getting ready to go see the butterfly exhibition tomorrow, so I thought that I should play catch up on my overdue post on this. <br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Too see more from this album, please visit my Facebook page from the link below. Don't forget to share the love and put a "Like" on my page and thanks a lot to those who stop by!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://www.facebook.com/ShutterTripperPhotography?sk=photos">http://www.facebook.com/ShutterTripperPhotography?sk=photos</a></div><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6894850605/" title="Ottawa Winterlude 2012 by Shiny Dewdrop, on Flickr"><img alt="Ottawa Winterlude 2012" height="406" src="http://farm8.staticflickr.com/7048/6894850605_6a5fcc6850.jpg" width="500" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1274505949210931577.post-17532085554243313732012-02-12T00:24:00.000-05:002012-02-12T00:24:02.098-05:00OttawaHere are some images of the Canadian Parliament and some other interesting architecture from my recent trip to Ottawa. I will be posting some images of the Winterlude (which was the primary reason for the trip) in a few days.<br />
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</div><div style="text-align: -webkit-auto;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6860468345/" title="IMG_8950 by Shiny Dewdrop, on Flickr"><img alt="IMG_8950" height="379" src="http://farm8.staticflickr.com/7043/6860468345_961e931c0b.jpg" width="500" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6860472683/" title="IMG_8952 by Shiny Dewdrop, on Flickr"><img alt="IMG_8952" height="375" src="http://farm8.staticflickr.com/7042/6860472683_aaa9fe1c75.jpg" width="500" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6860457729/" title="IMG_8949 by Shiny Dewdrop, on Flickr"><img alt="IMG_8949" height="500" src="http://farm8.staticflickr.com/7203/6860457729_14cd6019d8.jpg" width="333" /></a></div><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6860479741/" title="IMG_8961 by Shiny Dewdrop, on Flickr"><img alt="IMG_8961" height="317" src="http://farm8.staticflickr.com/7054/6860479741_f69156358e.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6860465497/" title="IMG_9075 by Shiny Dewdrop, on Flickr"><img alt="IMG_9075" height="500" src="http://farm8.staticflickr.com/7061/6860465497_6174cb265f.jpg" width="333" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6860461959/" title="IMG_9060 by Shiny Dewdrop, on Flickr"><img alt="IMG_9060" height="500" src="http://farm8.staticflickr.com/7041/6860461959_be26cec07f.jpg" width="333" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6860455377/" title="IMG_8945 copy by Shiny Dewdrop, on Flickr"><img alt="IMG_8945 copy" height="333" src="http://farm8.staticflickr.com/7052/6860455377_6cdb72cb0d.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6860615905/" title="IMG_9159.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_9159.jpg" height="347" src="http://farm8.staticflickr.com/7187/6860615905_1b1051b39a.jpg" width="500" /></a></div><div style="text-align: center;"><br />
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</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1274505949210931577.post-56014270144669816562012-01-22T17:13:00.002-05:002012-01-23T17:20:55.650-05:00Red Velvet Cupcake<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6739207593/" title="IMG_8515.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_8515.jpg" height="340" src="http://farm8.staticflickr.com/7005/6739207593_efb1859fd2.jpg" width="500" /></a></div><br />
After my lazy version of the Chocolate Lava cake turned out to be a flop, I was looking for another recipe that had chocolate in it. I will try the lava cake again and let you know how it turned out, but for now, here's something else. <br />
<br />
I had Red Velvet cupcakes in mind for a while now as well, so I recently went and dug the recipe out from my archives (and yes, my archive for recipes to try is quite a large one, so stay tuned for future recipe posts).<br />
<br />
I adapted the recipe from the <a href="http://www.laurainthekitchen.com/arch/red_velvet_cupcake.html" target="_blank">original</a>, which I almost always do (call it some kind of cheap pleasure at perpetually wanting to bend the culinary rules; mind you, I never break the law, though!). I mostly used my own measurements for flour and butter as I normally use for my regular cupcakes, simply because I like their light and fluffy texture. However, I found the Red Velvets a little bit on the heavier side, probably because of the buttermilk the recipe called for.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6739209593/" title="IMG_8499.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_8499.jpg" height="333" src="http://farm8.staticflickr.com/7141/6739209593_5402cec6db.jpg" width="500" /></a></div><br />
Please read on for my version of the recipe. Not too many images this time, as I baked in the evening, and there wasn't much time to try out different setups. I also wanted to try my hand at using artificial lighting for my food photography, and this was actually one of those exercises. I don't have very high-end lighting equipment, but what I have right now will need to be tweaked a little further, so I can get some nice results. An exercise for another occasion.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6739208735/" title="IMG_8506.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_8506.jpg" height="328" src="http://farm8.staticflickr.com/7169/6739208735_8b986f1a8e.jpg" width="500" /></a></div><br />
<span style="color: #134f5c; font-size: large;">The Cupcake</span><br />
Self-raising flour - 150 gms (5 oz)<br />
Cocoa powder - 2 tbsp<br />
Baking powder - 1/2 tsp<br />
Salt - 1/4 tsp<br />
Unsalted butter, softened at room temperature - 1/4 cup<br />
Granulated sugar - 150 gms (5 oz)<br />
Buttermilk - 1/2 cup<br />
Egg (large) - 1<br />
Pure vanilla extract - 1 tsp<br />
Red food coloring - a few drops<br />
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<span style="color: #134f5c; font-size: large;">Low Fat Cream Cheese Frosting</span><br />
Icing or confectioner's sugar - 1 cup<br />
Low-fat cream cheese, softened at room temperature - 125 gms<br />
Unsalted butter, softened at room temperature - 50 gms<br />
Milk - 1 tbsp<br />
Pure vanilla extract - 1 tsp<br />
<ol><li>Preheat oven to 350 degrees C. Line a muffin pan with cup cake liners and set aside. </li>
<li>In a small bowl mix together the first 5 ingredients and set aside. </li>
<li>In a separate bowl, cream together the sugar and butter, until light and fluffy.</li>
<li>Add the egg and vanilla and mix until well combined.</li>
<li>Add half of the dry ingredients and half of the buttermilk, making sure it's combined.</li>
<li>Add the remaining half of the dry ingredients and buttermilk; combine everything together but do not over mix.</li>
<li>Add enough food coloring to get the desired red color for your cupcakes. </li>
<li>Using a spatula mix the batter thoroughly making sure nothing is left on the sides of the bowl.</li>
<li>Using a large ice cream scoop, scoop the batter evenly into your prepared cupcake liners and bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.</li>
<li>Let the cupcakes cool completely before you frost them.</li>
<li>To make the frosting, simply put all the frosting ingredients into a bowl and mix well with an electric hand mixer.</li>
<li>Mix until well combined and the frosting has a thick-ish consistency. You can adjust the consistency by adding a tablespoon of milk at a time if it's too thick, or adding a tablespoon of sugar at a time if it's too runny.</li>
<li>Frost the cupcakes either with a little spatula or use a piping bag fitted with a plain large tip.</li>
<li>Let cool in the fridge for about 10 to 15 minutes to allow them to set a little before serving (if you can resist them anyway)</li>
</ol>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1274505949210931577.post-92152948220285928352012-01-14T01:24:00.002-05:002012-01-14T01:31:50.615-05:00SnowstormJust a quick post on the snowstorm that's been throwing things out of gear here in Montreal and the surrounding areas over the last couple of days. I decided to work from home because I had a really hard time driving back in the snow last evening. The car skidded a number of times and once I got home, I had an even harder time trying to get the car into the parking spot. There was way too much snow and it felt like I was driving into a snow bank. I was nervous as hell, this being the first major snowstorm I've driven in, and I just didn't want to risk driving back and forth today, especially after a freezing rain warning.<br />
<div><br />
</div><div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6693442715/" title="Snowstorm-13012012-1 by Shiny Dewdrop, on Flickr"><img alt="Snowstorm-13012012-1" height="357" src="http://farm8.staticflickr.com/7018/6693442715_c88c0dd342.jpg" width="500" /></a> </div><div style="text-align: center;"><i>I had wanted to get to the last row of trees you see in the background. The white field of snow beyond that row of trees is actually the frozen river :)</i></div><div><br />
</div><div>My bedroom blinds were pulled down, so I hadn't a clue what was happening outside since the morning, till I got up to go to the kitchen to grab something for lunch. Lunch was forgotten when I saw that the snow was coming down in humungous flakes. I donned my protective clothing, packed up my camera, picked up my tripod and headed out into the snow. </div><div><br />
</div><div>I was optimistic about being able to get close to the river, because I wanted a shot of the Champlain bridge across the river in the snowy haze. But no such luck! The snow was at least 6 - 8 inches deep, and there was no way I could go in there. I didn't have a lot of time, since I had to get back to my work, so I just put down my tripod any where I could and shot off a few frames. <br />
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I'm not totally satisfied with the compositions for a couple of reasons - I had to hurry back, and you cannot really do a lot when you are strapped for time. I was using my 17 - 50 mm lens, but the snow prevented me from going further back to be able to get more of the scene. So, I just mostly stayed in one place and did what I could. Additionally, the snow was getting on my lens and it just didn't feel safe. So, I packed up after about 10 shots or fewer, and headed back home. I got some curious looks from the occasional drivers who were brave enough to be on the road - I just smiled back at them, knowing what they might be thinking - what a crazy woman she must be! ;-)</div><div><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6693445431/" title="Snowstorm-13012012-2 by Shiny Dewdrop, on Flickr"><img alt="Snowstorm-13012012-2" height="500" src="http://farm8.staticflickr.com/7030/6693445431_5a03bf61d7.jpg" width="333" /></a></div></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6693447241/" title="Snowstorm-13012012-3 by Shiny Dewdrop, on Flickr"><img alt="Snowstorm-13012012-3" height="500" src="http://farm8.staticflickr.com/7168/6693447241_9cde317fcf.jpg" width="333" /></a><br />
<i>The white blotches in this image is snow on my lens :</i>)</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1274505949210931577.post-27294352736788103282012-01-07T00:56:00.002-05:002012-01-07T00:56:39.791-05:00New post on my birding blogPlease check out the latest post on my birding blog here: <a href="http://shinydewdrop-birdwatching.blogspot.com/2012/01/downy-woodpecker-picoides-pubescens.html">http://shinydewdrop-birdwatching.blogspot.com/2012/01/downy-woodpecker-picoides-pubescens.html</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1274505949210931577.post-74821462015587029932012-01-05T00:39:00.000-05:002012-01-05T00:39:22.714-05:00Photo shoot from the pastLast year (it sounds like some time in the distant past already) I actually did a number of photo shoots for different people and occasions, but didn't really get a chance to post any images from those shoots. However, I thought I would set that right, since this blog should ideally reflect all my exercises in photography at any point in time. And they say that it's better late than never, isn't it! So, the images are better late, because it gives me a chance to go back and see what I have really done by way of portraiture and how my skills and style have evolved.<br />
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I'd also like to mention that I now have a photography page on <a href="http://www.facebook.com/pages/Shutter-Tripper-Photography/224024207650986?sk=app_106171216118819" target="_blank">Facebook</a>. It would be wonderful if you stopped by and "Like"-ed the page, since I know you stop by here often because you like <i>me! </i>Jokes apart, it would mean a lot if you dropped by and said "hello" on FB.<br />
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Here are some images from a few of the photo sessions:<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6639336223/" title="IMG_4608 by Shiny Dewdrop, on Flickr"><img alt="IMG_4608" height="500" src="http://farm8.staticflickr.com/7171/6639336223_98b5b609ed.jpg" width="380" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6639333163/" title="IMG_4619 by Shiny Dewdrop, on Flickr"><img alt="IMG_4619" height="384" src="http://farm8.staticflickr.com/7165/6639333163_92e12ec9d0.jpg" width="500" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6639330011/" title="IMG_4687 by Shiny Dewdrop, on Flickr"><img alt="IMG_4687" height="500" src="http://farm8.staticflickr.com/7162/6639330011_86d6941e85.jpg" width="333" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6639327251/" title="img_6152 by Shiny Dewdrop, on Flickr"><img alt="img_6152" height="500" src="http://farm8.staticflickr.com/7145/6639327251_5093270a42.jpg" width="476" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6639324459/" title="img_6071 by Shiny Dewdrop, on Flickr"><img alt="img_6071" height="339" src="http://farm8.staticflickr.com/7017/6639324459_c36f444b01.jpg" width="500" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6639322337/" title="img_6172 by Shiny Dewdrop, on Flickr"><img alt="img_6172" height="333" src="http://farm8.staticflickr.com/7031/6639322337_f89f5537e2.jpg" width="500" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6639318015/" title="img_6055 by Shiny Dewdrop, on Flickr"><img alt="img_6055" height="500" src="http://farm8.staticflickr.com/7165/6639318015_78148144a2.jpg" width="333" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6639314813/" title="img_6119-2 by Shiny Dewdrop, on Flickr"><img alt="img_6119-2" height="500" src="http://farm8.staticflickr.com/7170/6639314813_7905f4c5c4.jpg" width="333" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6639310891/" title="img_6163-2 by Shiny Dewdrop, on Flickr"><img alt="img_6163-2" height="500" src="http://farm8.staticflickr.com/7026/6639310891_7741c234ef.jpg" width="329" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6639298689/" title="dc2-175 by Shiny Dewdrop, on Flickr"><img alt="dc2-175" height="333" src="http://farm8.staticflickr.com/7018/6639298689_e2947fc310.jpg" width="500" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6639295051/" title="dc2-166 by Shiny Dewdrop, on Flickr"><img alt="dc2-166" height="500" src="http://farm8.staticflickr.com/7144/6639295051_93590af41d.jpg" width="333" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6639291383/" title="dc2-153 by Shiny Dewdrop, on Flickr"><img alt="dc2-153" height="500" src="http://farm8.staticflickr.com/7161/6639291383_73d18ea8b0.jpg" width="333" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6639288037/" title="IMG_6269 by Shiny Dewdrop, on Flickr"><img alt="IMG_6269" height="500" src="http://farm8.staticflickr.com/7170/6639288037_6c3d88be40.jpg" width="342" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6639308791/" title="eoit-101 by Shiny Dewdrop, on Flickr"><img alt="eoit-101" height="338" src="http://farm8.staticflickr.com/7009/6639308791_7123ec9268.jpg" width="500" /></a></div><div style="text-align: -webkit-auto;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6639304909/" title="eoit-158 (1) by Shiny Dewdrop, on Flickr"><img alt="eoit-158 (1)" height="500" src="http://farm8.staticflickr.com/7174/6639304909_23f94508cc.jpg" width="333" /></a></div><div style="text-align: -webkit-auto;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6639301719/" title="eoit-144 by Shiny Dewdrop, on Flickr"><img alt="eoit-144" height="500" src="http://farm8.staticflickr.com/7017/6639301719_dd9e240626.jpg" width="333" /></a></div><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6633227579/" title="FB-8 by Shiny Dewdrop, on Flickr"><img alt="FB-8" height="357" src="http://farm8.staticflickr.com/7023/6633227579_a223164b3b.jpg" width="500" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6633221591/" title="FB-6 by Shiny Dewdrop, on Flickr"><img alt="FB-6" height="333" src="http://farm8.staticflickr.com/7172/6633221591_2ff9925057.jpg" width="500" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6633217627/" title="FB-5 by Shiny Dewdrop, on Flickr"><img alt="FB-5" height="500" src="http://farm8.staticflickr.com/7013/6633217627_0f63673c5f.jpg" width="333" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6633215009/" title="FB-4 by Shiny Dewdrop, on Flickr"><img alt="FB-4" height="500" src="http://farm8.staticflickr.com/7150/6633215009_33f7558f7a.jpg" width="333" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6633210929/" title="FB-3 by Shiny Dewdrop, on Flickr"><img alt="FB-3" height="500" src="http://farm8.staticflickr.com/7001/6633210929_71b02f47dd.jpg" width="333" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1274505949210931577.post-10856510153121351562012-01-01T03:23:00.000-05:002012-01-01T03:23:15.046-05:00Here's to Sweet Beginnings!Just wanted to make a quick posting to mark another year of blogging. Hope you'll stick around with me in 2012 as I go forward with my photography.<br />
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I baked these cupcakes a couple of days ago. You can find the recipe for the cupcake in an <a href="http://shinydewdrop.blogspot.com/2011/12/strawberry-cupcakes.html" target="_blank">earlier post</a>. The only thing I changed from the earlier recipe was to omit the strawberry flavouring and add pina colada flavouring instead. <br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6596821201/" title="IMG_8030.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_8030.jpg" height="333" src="http://farm8.staticflickr.com/7005/6596821201_711969c613.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6596819053/" title="IMG_8007.jpg by Shiny Dewdrop, on Flickr"><img alt="IMG_8007.jpg" height="339" src="http://farm8.staticflickr.com/7015/6596819053_2db63c6a0f.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="color: #741b47; font-size: large;">Happy New Year, everyone! Wish you the best of health, peace and love! </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div>Unknownnoreply@blogger.com0Verdun, QC, Canada45.451926780696795 -73.55224714433586545.431179780696795 -73.585680644335866 45.472673780696795 -73.518813644335864tag:blogger.com,1999:blog-1274505949210931577.post-79063051266563734172011-12-29T00:41:00.001-05:002011-12-29T00:42:26.624-05:00A Cold and Misty Morning<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6567609983/" title="Sunrise-5 by Shiny Dewdrop, on Flickr"><img alt="Sunrise-5" height="333" src="http://farm8.staticflickr.com/7161/6567609983_cf62c2e855.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6567611639/" title="Sunrise-6 by Shiny Dewdrop, on Flickr"><img alt="Sunrise-6" height="333" src="http://farm8.staticflickr.com/7162/6567611639_2c8d635efc.jpg" width="500" /></a></div><div><br />
</div>I remember the first time I had seen the mist over the river one chilly winter morning last year. I had been on my way to work and when I'd looked out of the window, I'd seen mist curling up from the water's surface. I hadn't seen anything like that before, and I remember being intrigued by it. I was on the bus, no camera handy, so all I could do was whip out my cellphone and click a couple of snaps before the road curved and the river was out of sight. I mentioned it to a colleague and he told me that he had seen it before and that it happened on a chilly and bright morning right after a mild day during the winter. It made sense that the cold air would mist up when it came in contact with the relatively warmer waters. And since that first time, I'd seen this once more after that.<br />
<div><br />
</div><div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6567606951/" title="Sunrise-1 by Shiny Dewdrop, on Flickr"><img alt="Sunrise-1" height="333" src="http://farm8.staticflickr.com/7015/6567606951_8af5162a71.jpg" width="500" /></a></div><div><br />
</div><div>Since I'm on vacation, and I thought it might be nice to do some photography at sunrise, I decided to wait for a mild day followed by a really bright and chilly one. I checked the weather, checked the cloud cover, and then checked the temperatures. Seemed perfectly what I was looking for! So, I set the alarm for 6:30 am. </div><div><br />
</div><div>I would need about 15 to 20 mins to reach the spot I had in mind, and then another 5 mins. or so to set up. I would have at least 20 mins, before the actual sunrise at 7:33 am. Except when I reached the spot, I realized that the sun had moved during its annual journey and the sunrise wouldn't be visible from that spot any longer. I was frantic. I walked down another 500m or so and found the spot where it looked like the sun might be hiding just below the horizon. Praying that was it, I set up. </div><div><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6567607697/" title="Sunrise-2 by Shiny Dewdrop, on Flickr"><img alt="Sunrise-2" height="333" src="http://farm8.staticflickr.com/7141/6567607697_ec60d835db.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6567608457/" title="Sunrise-3 by Shiny Dewdrop, on Flickr"><img alt="Sunrise-3" height="329" src="http://farm8.staticflickr.com/7028/6567608457_3a9d6c49ef.jpg" width="500" /></a></div><div><br />
</div><div>The temperature was minus 19 deg C and with the windchill it was around minus 23. I was dressed quite warmly and I hadn't planned on staying out for long anyway. But the wind, especially because I was right next to the river, was bone chilling. My ears and nose started to freeze first, and then my fingertips. </div><div><br />
</div><div>And then the magic happened! The sun started to peep out just above the horizon and as it got a little bit brighter, I saw the mist curling upwards - slow, small curls to begin with, and then it suddenly seemed like the river water was boiling and steam started pouring forth. The wind blew the mist right up to the shore, and it was absolutely breathtaking! </div><div><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6567609297/" title="Sunrise-4 by Shiny Dewdrop, on Flickr"><img alt="Sunrise-4" height="333" src="http://farm8.staticflickr.com/7025/6567609297_2f4936a50c.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6567613095/" title="Sunrise-8 by Shiny Dewdrop, on Flickr"><img alt="Sunrise-8" height="333" src="http://farm8.staticflickr.com/7169/6567613095_48c1da1db9.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6567614885/" title="Sunrise-10 by Shiny Dewdrop, on Flickr"><img alt="Sunrise-10" height="500" src="http://farm8.staticflickr.com/7148/6567614885_3a56125175.jpg" width="333" /></a></div><div><br />
</div><div>I forgot my fingers, and my toes. I just kept my eyes on the river. And all of a sudden, a flock of ducks landed on the water. That was a once-in-a-lifetime sight that I wasn't prepared with my camera for. I had no idea that there would still be ducks in this kind of weather, but the winter had been really mild up to that point, and I have a feeling the birds, and the trees are thoroughly confused by it. </div><div><br />
</div><div>I wasn't carrying my long lens, so I took a couple of shots and zoomed in on my LCD to see what species of ducks they were. Although they were back-lighted by the sun, the shapes of their heads and bills told me they were Goldeneyes and Mergansers. It set me wondering if these ducks remained in this region all year round, but that would be difficult because when the river finally freezes over, they would find no food! </div><div><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6567613977/" title="Sunrise-9 by Shiny Dewdrop, on Flickr"><img alt="Sunrise-9" height="333" src="http://farm8.staticflickr.com/7158/6567613977_1d5e51c0df.jpg" width="500" /></a></div><div><br />
</div><div>Anyway, I am planning to make another trip down to the river in the next few days to see if I can find them again. I also saw a Mallard family swimming closer to the shore than the other ducks and it would be interesting to see if they hang around during the winter as well. I do remember seeing a pair of them early this year, when there was still a lot of snow on the ground and the little lake in the forest was still frozen.</div><div><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6567615787/" title="Sunrise-11 by Shiny Dewdrop, on Flickr"><img alt="Sunrise-11" height="327" src="http://farm8.staticflickr.com/7005/6567615787_9e07765d8c.jpg" width="500" /></a></div><div><br />
</div><div>Since I'd missed the photo op of the ducks landing on water, I thought I might be able to see them leave. But no luck - I waited for over 2 hours, but they stuck around happily swimming in the golden mist! They looked beautiful like that, but I know they would look beautiful at take-off. And my half-hour outing had turned into 3.5 hrs, and I couldn't feel my toes and fingertips any more. I was scared I'd get frostbite, and therefore turned to head home. And would you believe that I had hardly left the scene, when I heard the ducks take flight? I looked out over the river again. There indeed they were, flying off into the distance, and being behind a cluster or really tall trees, it made no sense to even attempt a shot. </div><div><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6567616515/" title="Sunrise-12 by Shiny Dewdrop, on Flickr"><img alt="Sunrise-12" height="333" src="http://farm8.staticflickr.com/7146/6567616515_1f92da0a98.jpg" width="500" /></a></div><div><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6567612193/" title="Sunrise-7 by Shiny Dewdrop, on Flickr"><img alt="Sunrise-7" height="376" src="http://farm8.staticflickr.com/7021/6567612193_6071580a17.jpg" width="500" /></a></div><div><br />
</div><div>Well, damn the ducks, at least I had the opportunity of seeing the mist over the river that morning! </div></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1274505949210931577.post-45531565046023924612011-12-19T23:40:00.002-05:002011-12-20T01:01:47.696-05:00Strawberry CupcakesThanks to my son, now I have to bake my cupcakes and eat them too! :( Not good, considering I shouldn't be consuming any more sugar than I already do. I should have self control, you say? Well, if you knew what kind of internal battles I fight every time I look at a sugary treat, you would know I'm trying really hard.<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6541535539/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="500" src="http://farm8.staticflickr.com/7013/6541535539_a2ebcc2800.jpg" width="333" /></a></div><br />
<div style="text-align: left;"><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6541536517/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="500" src="http://farm8.staticflickr.com/7010/6541536517_418be6b12b.jpg" width="372" /></a></div><div style="text-align: center;"><br />
</div></div><div style="text-align: left;">I got the idea of strawberry cupcakes because I found strawberries at unseasonably low prices at my neighbourhood grocery store. And since I'd been promising to bake cupcakes for the past month, I thought I should just seize the opportunity and the berries and put them to good use. </div><div style="text-align: center;"><br />
<a href="http://www.flickr.com/photos/47940945@N06/6541531445/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="333" src="http://farm8.staticflickr.com/7002/6541531445_0aeac34c44.jpg" width="500" /></a></div><br />
<div style="text-align: left;">I recently indulged in some baking tools and this would be the best occasion to break out my neat little cupcake liners. I love the pattern and thought they would be perfect for the pink delights. </div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6541530227/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="500" src="http://farm8.staticflickr.com/7027/6541530227_d6d5ca4725.jpg" width="333" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I'm not that great at piping, but thought I'd take the opportunity to just use the pastry tips the best I can. Didn't turn out too bad in the end, did they?</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6541537325/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="500" src="http://farm8.staticflickr.com/7144/6541537325_ed695995a7.jpg" width="311" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6541538555/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="333" src="http://farm8.staticflickr.com/7157/6541538555_e69f3fe0eb.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6541539513/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="333" src="http://farm8.staticflickr.com/7146/6541539513_93eda66e32.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Enjoy your cupcake with a glass of milk, or a cuppa tea or coffee! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6541532257/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="500" src="http://farm8.staticflickr.com/7021/6541532257_9a4cd5cf68.jpg" width="333" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6541534187/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="333" src="http://farm8.staticflickr.com/7143/6541534187_fff25a6a14.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6541533211/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="500" src="http://farm8.staticflickr.com/7030/6541533211_ca45b6c5bf.jpg" width="333" /></a></div><div><br />
</div><br />
<div style="text-align: left;">Here's the super-easy recipe!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="color: #0b5394; font-size: large;">The Cupcake</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Self-rasing flour - 150 gms (5 oz)</div><div style="text-align: left;">Baking powder - 1/2 tsp</div><div style="text-align: left;">Salt - a couple of pinches</div><div style="text-align: left;">Granulated sugar - 150 gms (5 oz)</div><div style="text-align: left;">Butter (room temperature) - 150 gms (5oz)</div><div style="text-align: left;">Eggs, beaten (room temperature) - 3 (medium)</div><div style="text-align: left;">Vanilla essence - 1/2 tsp</div><div style="text-align: left;">Strawberry essence - 1tsp</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="color: #0b5394; font-size: large;">The Low-Fat Cream Cheese Frosting</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #0b5394; font-size: large;"><br />
</span></div><div style="text-align: left;">Light cream cheese (room temperature) - 125 gms </div><div style="text-align: left;">Butter - 100 gms</div><div style="text-align: left;">Confectioner's/icing sugar - 8 0z</div><div style="text-align: left;">Strawberry essence - 1 tsp</div><div style="text-align: left;">A few strawberries and other decorations for the topping</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="color: #0b5394; font-size: large;">Method</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #0b5394; font-size: large;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #0b5394;">The cupcake</span></div><div style="text-align: left;"></div><ol><li>Preheat the oven to 350 deg C.</li>
<li>Line a cupcake pan with paper liners, or grease it and keep aside.</li>
<li>Put the butter in a bowl and beat with an electric beater for a minute or so. </li>
<li>Add the sugar (preferably sifted), a bit at a time and beat until light and fluffy. Scrape down the sides of the bowl as necessary.</li>
<li>Add the vanilla essence and then slowly add the eggs; continue beating for another minute or so. You might find the mixture curdling a bit, but don't worry, it's normal.</li>
<li>Sift the flour, baking powder and salt together in another bowl.</li>
<li>Add the dry ingredients to the wet. Start on a low speed and gradually increase the speed till the mixture is light and fluffy again.</li>
<li>Fill the cupcake pans halfway to the top with the batter.</li>
<li>Bake for about 18 - 23 mins. You will need to check the cupcakes at the 18 min. mark so see if a toothpick inserted in the centre comes out clean. If you see a few wet crumbs, leave them in for a couple of mins. and check again. Baking them too long can make them chewy and dense.</li>
<li>Once the cupcakes are done, let stand for a couple of minutes and them remove them to a wire rack to cool completely.</li>
</ol><div><span class="Apple-style-span" style="color: #0b5394;">The frosting</span></div><div><ol><li>In a bowl, beat together the butter and cream cheese till fluffy.</li>
<li>Slowly add the sugar and strawberry essence. </li>
<li>Add the cream, if using.</li>
<li>Beat on high for 3 - 4 mins. till light and fluffy. The mixture should form firm peaks.</li>
<li>If the mixture looks too runny, add more sugar; if it looks too thick, add a teaspoon full of cream at a time to bring it to piping consistency.</li>
<li>Use a piping bag to pipe the frosting on to completely cooled cupcakes, or use a knife to slather on the frosting. </li>
<li>Top with fresh strawberries or other decorations.</li>
</ol></div><br />
<div style="text-align: left;"><i><b>Chef's tip:</b></i> I prefer to keep it low in fat and sugar, but you are very welcome to use the full fat cream cheese and sweeten it to your taste as well. The original recipe called for 2 cups of sugar, but I used only a cup (8oz). Additionally, I omitted the cream. If you use 2 cups of sugar, you will definitely need some cold whipping cream to thin the frosting down a bit and add some fluffiness. Cream makes it lighter on the palette, but it's far from lighter on the system, if you know what I mean!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">And by the way, keep a look out for my Chocolate Lava Cake recipe to come in the next couple of weeks, if not sooner. :) </div><div style="text-align: left;"><br />
</div>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-1274505949210931577.post-21840243891852339562011-12-13T18:48:00.001-05:002011-12-13T18:48:59.769-05:00Announcement: My Work Gets PublishedI've been meaning to post this for a while, but something or the other always got in the way. My recipe and food photography was recently published. It's the blueberry trifle recipe that I've already posted, but seeing it on another website is so much more exciting.<br />
<br />
You can find the recipe <a href="http://socialmantra.in/lifelifestyle/Blueberry-Trifle.html" target="_blank">here</a>.<br />
<br />
<a href="http://socialmantra.in/lifelifestyle/Blueberry-Trifle.html" target="_blank"><img src="http://socialmantra.in/site-assets/images%201st%20Nov/Toni%20-%20BTLMT%201.jpg" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1274505949210931577.post-19647346965255145382011-11-29T23:07:00.000-05:002011-11-29T23:07:07.875-05:00Happy Birthday, Master Cartoonist!This post is dedicated to Jon Druker, my favourite cartoonist at this point in time (Jon, if you don't keep your comics coming regularly, you might be replaced! Ok, I'm joking about that, I guess you know).<br />
<br />
I had promised to all you cartoon-lovers that he had offered to grace my blog another time. And even though it's <i>his</i> birthday, and the gift should be from me to <i>him</i>, he decided to defy tradition and send a gift my way in the form of this post. <br />
<br />
I asked him if he'd like to share his thoughts about his art as he looks forward to the year ahead, and he very kindly sent me his words of wisdom. There's a lot to learn from what he says here. Read on and do visit his latest comic strip <a href="http://stankotibor.com/" target="_blank">here</a>!<br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"></span><br />
<div class="im" style="color: #500050;"><br />
</div><div class="im" style="color: #500050;"><br />
</div><div class="im"><i><span class="Apple-style-span" style="color: #444444;">After running into Toni for the second time in as many days, I began to think about the value of a picture. Knowing Toni is a photo buff at heart, I often wonder how she or any other photographer sees the world. As a cartoonist of ill-repute, my eyes are often my camera as I picture my comic layout in my head like a photog would. Framing, lighting, mood, expression, texture, all the things that make up a good picture.<br />
</span></i></div><i><span class="Apple-style-span" style="color: #444444;">But I have to add storylines, dialog and consecutive character positioning to build what could be a moving set of images. But it all starts with the pictures (and not the voices) inside my head. And the pictures are often the result of ideas that stem from random discussions. Like the one my wife and I had about clothing and seamstresses that led to me laughing out loud in the car as I cobbled together the dialog and frames for a new comic.</span></i><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><i><span class="Apple-style-span" style="color: #444444;"><br />
</span></i></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><i><span class="Apple-style-span" style="color: #444444;">So my advice to you if you are the creative type, take as inspiration the work of others, the words of others, and even the sounds of others, then shade them with your rose-colored glasses and go from there. You may produce great works, mediocre, and even questionable work, but at least you will have produced something, and not just consumed. You'll feel better for it. I know I do. Just look at my <a href="http://stankotibor.com/" target="_blank">Stanko & Tibor</a> comic to see over years worth of my highly unique humor.</span></i></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif;">Happy Birthday, Jon!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1274505949210931577.post-85418711745961815952011-10-26T00:13:00.001-04:002011-11-08T20:14:08.365-05:00Blueberry Trifle with Lemony Mascarpone Topping<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6281598707/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="500" src="http://farm7.static.flickr.com/6231/6281598707_df5962ea6c.jpg" width="333" /></a></div><div>If you are a fan of desserts, especially desserts that contain berries, you'll love this one. I have a really easy recipe for the blueberry sauce, which I use a lot in my crepes and pancakes. However, the main recipe is borrowed and adapted. Besides using my own blueberry sauce recipe and adding a larger quantity of lemon zest and essence in the topping, I mostly stayed true to the original.</div><div><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6282103202/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="333" src="http://farm7.static.flickr.com/6035/6282103202_2e548b79e0.jpg" width="500" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6281595229/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="333" src="http://farm7.static.flickr.com/6048/6281595229_2355333f3a.jpg" width="500" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #0b5394;"><b><i>Recipe for Blueberry Sauce</i></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #0b5394;">You will need:</span></div><div style="text-align: left;">Blueberries, frozen or fresh - 2 cups</div><div style="text-align: left;">Water - 1 cup + 2 tbsps</div><div style="text-align: left;">Sugar - To taste (I use about 3 heaping tbsps)</div><div style="text-align: left;">Lemon juice - 2 tbsps</div><div style="text-align: left;">Salt - a pinch</div><div style="text-align: left;">Cornstarch - 2 tbsps</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><span class="Apple-style-span" style="color: #0b5394;">Directions:</span></b></div><div style="text-align: left;"><ol><li>Wash the blueberries, if using fresh, and put them to boil in a saucepan with a cup of water. </li>
<li>Bring to a boil and simmer for about 8 - 10 mins till they are cooked.</li>
<li>Add sugar, salt and lemon juice and simmer for an additional minute while stirring the sauce to make sure that the sugar is distributed evenly.</li>
<li>Dissolve the cornstarch in 2 tbsps of water and add to the simmering sauce.</li>
<li>Stir continuously as it starts to thicken, and slowly bring to a boil one last time.</li>
<li>Remove from heat and let stand covered. </li>
<li>You can store this in the fridge for up to 3 days.</li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6282110052/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="333" src="http://farm7.static.flickr.com/6046/6282110052_9254ed97a3.jpg" width="500" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6282112028/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="333" src="http://farm7.static.flickr.com/6052/6282112028_64107a3e10.jpg" width="500" /></a></div><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #0b5394;"><b><i>Recipe for the Mascarpone Topping</i></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #0b5394;">You will need:</span></div><div style="text-align: left;">Mascarpone cheese - 225 gms</div><div style="text-align: left;">Heavy cream - 3/4 cup</div><div style="text-align: left;">Sugar - 1/4 cup</div><div style="text-align: left;">Lemon zest from 2 medium lemons</div><div style="text-align: left;">Lemon essence - 4 - 5 drops</div><div style="text-align: left;">Piping bag with tip (optional)</div></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6281593523/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="333" src="http://farm7.static.flickr.com/6228/6281593523_8ae9f73c08.jpg" width="500" /></a></div></div><div style="text-align: center;"><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6281589203/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="333" src="http://farm7.static.flickr.com/6107/6281589203_86b99319f1.jpg" width="500" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #0b5394;">Directions:</span></div><div style="text-align: left;"><ol><li>In a small bowl, combine the sugar and the lemon zest. Use your fingertips to really mix these ingredients well.</li>
<li>In a medium bowl, add the mascarpone, cream, sugar and lemon zest mixture and lemon essence. Beat with an electric beater until the mixture is light and fluffy and it forms moderately firm peaks. </li>
<li>Spoon into a piping bag with tip attached (if using), or set aside.</li>
</ol></div><div style="text-align: center;"><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6281597951/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="500" src="http://farm7.static.flickr.com/6045/6281597951_594e7442f7.jpg" width="333" /></a></div></div></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="color: #0b5394;"><b><i>Assembling The Trifle</i></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #0b5394;">What you will need:</span></div><div style="text-align: left;">Pound cake - 4 thick slices, cubed</div><div style="text-align: left;">Blueberry sauce - 1 portion (recipe above)</div><div style="text-align: left;">Mascarpone topping - 1 portion (recipe above)</div><div style="text-align: left;">Trifle dishes/dessert cups - 4</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="color: #0b5394;">Directions:</span></div><div style="text-align: left;"><ol><li>In the cups, pipe or spoon a layer of mascarpone topping.</li>
<li>Add a layer of cubed pound cake.</li>
<li>Add a layer of blueberry sauce.</li>
<li>Repeat the above steps.</li>
<li>Finally, top off with a swirl of mascarpone, or a spoonful of blueberry sauce.</li>
</ol></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6282111334/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="424" src="http://farm7.static.flickr.com/6230/6282111334_4a902065bf.jpg" width="500" /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6282112656/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="500" src="http://farm7.static.flickr.com/6045/6282112656_777e7f97a1.jpg" width="363" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The end result is super delicious! Check out the original recipe at <a href="http://www.mybakingaddiction.com/blueberry-trifles-with-mascarpone-whip-recipe/">My Baking Addiction</a> - an absolutely amazing blog! The mascarpone cheese makes this really rich, so even a small serving goes a long way to throw any diet off its course! And, watch out - this could be addictive! :)</div><div style="text-align: center;"><br />
</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1274505949210931577.post-48510940473677824702011-10-10T22:59:00.002-04:002011-10-15T19:45:47.364-04:00Bell Peppers with Spicy Pork Stuffing<span class="Apple-style-span" style="font-family: inherit;">I had been longing to try my hand at making stuffed bell peppers, but I kept putting it off until recently (actually, not that recent, come to think of it; just didn't get the time to post this sooner). Bell peppers were on sale (thanks to the bountiful Summer), and I thought that it would be just the right time to have a go at this. </span><br />
<div><br />
<div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6233039626/" title="Sweet bell pepper stuffed with a spicy pork filling by Shiny Dewdrop, on Flickr"><img alt="Sweet bell pepper stuffed with a spicy pork filling" height="343" src="http://farm7.static.flickr.com/6170/6233039626_dfd7d21bf1.jpg" width="500" /></a> </div><div>Anyone that knows me, knows I'm a big fan of spicy food, and fortunately for me, my son is too! Therefore, I knew what my stuffing would be - a spicy meat filling. </div><div><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6232515139/" title="The filling by Shiny Dewdrop, on Flickr"><img alt="The filling" height="500" src="http://farm7.static.flickr.com/6112/6232515139_3a24e2f12d.jpg" width="354" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6232513817/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="333" src="http://farm7.static.flickr.com/6180/6232513817_ff0c6a28bb.jpg" width="500" /></a></div><div><span class="Apple-style-span" style="font-family: inherit;">I had originally wanted to make the filling with lamb, but since luck didn't favour me that day, I didn't find ground lamb at the supermarket. I'm not very fond of ground beef or chicken, so my only other option was to settle for pork.</span></div><div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: inherit;">I made this recipe up as I went along, and you can pretty much use any kind of meat for the filling. I like to use a lot of onions, ginger and garlic, but you can always adapt the measurements to your taste.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6233032932/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="500" src="http://farm7.static.flickr.com/6162/6233032932_654883a928.jpg" width="442" /></a></div><div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div>I do plan to retry this recipe with crumbled Indian cottage cheese, called <i>paneer,</i> and mixed veggies sometime in the future. I will be starting to get ready for my cooking classes again, so I have a sneaking feeling it won't be anytime soon. If you try it ahead of me, please drop me a line to let me know how that came along.</div><div><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6233037884/" title="Prepping by Shiny Dewdrop, on Flickr"><img alt="Prepping" height="500" src="http://farm7.static.flickr.com/6163/6233037884_5f490fe340.jpg" width="333" /></a></div><div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: inherit;">Here's the recipe that serves four!</span></div><div><br />
</div><div><span class="Apple-style-span" style="color: #3d85c6; font-family: Verdana, sans-serif; font-size: large;">Bell Peppers Stuffed with Spicy Pork</span></div><div><b><br />
</b></div><div><b>Ingredients</b></div><div>Bell peppers - 4 large (any kind will do; I used orange and yellow)</div><div><span class="Apple-style-span" style="color: #3d85c6; font-family: inherit; font-size: large;"><span class="Apple-style-span" style="color: black; font-size: small;">Ground pork: 250 gms</span></span></div><div><span class="Apple-style-span" style="color: #3d85c6; font-family: inherit; font-size: large;"><span class="Apple-style-span" style="color: black; font-size: small;">Onion, sliced - 1 medium</span></span></div><div><span class="Apple-style-span" style="color: #3d85c6; font-family: inherit; font-size: large;"><span class="Apple-style-span" style="color: black; font-size: small;">Green peas (frozen or fresh) - 1 cup</span></span></div><div><span class="Apple-style-span" style="color: #3d85c6; font-family: inherit; font-size: large;"><span class="Apple-style-span" style="color: black; font-size: small;">Potato, cubed - 1 medium</span></span></div><div><span class="Apple-style-span" style="color: #3d85c6; font-family: inherit; font-size: large;"><span class="Apple-style-span" style="color: black; font-size: small;">Croutons - 1 cup</span></span></div><div><div style="color: black; font-size: medium;"><span class="Apple-style-span" style="color: #3d85c6; font-family: inherit; font-size: large;"><span class="Apple-style-span" style="color: black; font-size: small;">Garlic paste - 1 tsp</span></span></div><div style="color: black; font-size: medium;"><span class="Apple-style-span" style="color: #3d85c6; font-family: inherit; font-size: large;"><span class="Apple-style-span" style="color: black; font-size: small;">Ginger paste - 1 tsp</span></span></div><div style="color: black; font-size: medium;"><span class="Apple-style-span" style="color: #3d85c6; font-family: inherit; font-size: large;"><span class="Apple-style-span" style="color: black; font-size: small;">Cinnamon - 1/2 stick</span></span></div><div style="color: black; font-size: medium;"><span class="Apple-style-span" style="color: #3d85c6; font-family: inherit; font-size: large;"><span class="Apple-style-span" style="color: black; font-size: small;">Cloves - 2</span></span></div><div style="color: black; font-size: medium;"><span class="Apple-style-span" style="color: #3d85c6; font-family: inherit; font-size: large;"><span class="Apple-style-span" style="color: black; font-size: small;">Green cardamom - 2</span></span></div><div style="color: black; font-size: medium;"><span class="Apple-style-span" style="color: #3d85c6; font-family: inherit; font-size: large;"><span class="Apple-style-span" style="color: black; font-size: small;">Peppercorns - 10</span></span></div><div style="color: black; font-size: medium;"><span class="Apple-style-span" style="color: #3d85c6; font-family: inherit; font-size: large;"><span class="Apple-style-span" style="color: black; font-size: small;">Cumin powder - 1 tsp</span></span></div><div style="color: black; font-size: medium;"><span class="Apple-style-span" style="color: #3d85c6; font-family: inherit; font-size: large;"><span class="Apple-style-span" style="color: black; font-size: small;">Coriander powder - 1/2 tsp</span></span></div><div style="color: black; font-size: medium;"><span class="Apple-style-span" style="color: #3d85c6; font-family: inherit; font-size: large;"><span class="Apple-style-span" style="color: black; font-size: small;">Turmeric - 1/2 tsp</span></span></div><div style="color: black; font-size: medium;"><span class="Apple-style-span" style="color: #3d85c6; font-family: inherit; font-size: large;"><span class="Apple-style-span" style="color: black; font-size: small;">Chilli powder - to taste (remember we're adding peppercorns)</span></span></div><div style="color: black; font-size: medium;"><span class="Apple-style-span" style="color: #3d85c6; font-family: inherit; font-size: large;"><span class="Apple-style-span" style="color: black; font-size: small;">Salt - to taste</span></span></div><div style="color: black; font-size: medium;"><span class="Apple-style-span" style="color: #3d85c6; font-family: inherit; font-size: large;"><span class="Apple-style-span" style="color: black; font-size: small;">Fresh coriander, chopped - 1/2 cup</span></span></div><div style="color: black; font-size: medium;"><span class="Apple-style-span" style="color: #3d85c6; font-family: inherit; font-size: large;"><span class="Apple-style-span" style="color: black; font-size: small;">Olive oil - 3 tbsp</span></span></div><div style="color: black; font-size: medium;"><br />
</div><div style="color: black; font-size: medium;"><b><span class="Apple-style-span" style="font-family: inherit;">Method</span></b></div><div style="color: black; font-size: medium;"><b><span class="Apple-style-span" style="font-family: inherit;">For the stuffing:</span></b></div><div><ol><li><span class="Apple-style-span" style="font-family: inherit;">In a grinder, add cinnamon, cloves, green cardamom and peppercorns and grind to a fine powder.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Heat 2 tbsp of the olive oil in a large saucepan on medium heat, and add the ginger and garlic paste. </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Saute for a minute and then add the sliced onion.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Add the salt, and let the onions cook until they become translucent.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Make a paste of all the spice powders with a couple of tablespoons of water and add to the onions.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Let the spices cook for a few minutes, till they are nice and aromatic.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">While the spices are cooking, microwave the small potato cubes in 2 cups of water, so they are half-cooked (oven settings vary, but about 2 minutes on high in a 1000w oven). Drain the potatoes and set aside.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Once the spices look nicely cooked and you see the oil starting to leave the onion, add the ground pork. Cook well, breaking up any lumps with a spatula.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Add the potatoes at this stage, cover the saucepan and let cook for about 10 mins, stirring frequently.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">When the potatoes are almost cooked, add the green peas, and cook covered for an additional 5 mins. </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Add the croutons and fresh coriander, and mix them in well.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">The filling needs to be really dry, so if you see any moisture, cook uncovered for a few more minutes until completely dry. </span></li>
</ol><div><b><span class="Apple-style-span" style="font-family: inherit;">For the bell peppers:</span></b></div></div><div><ol><li><span class="Apple-style-span" style="font-family: inherit;">Wash the bell peppers very thoroughly under warm running water and pat dry with a paper towel.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Slice off the tops of the peppers and retain.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Pass a knife very carefully around the insides of the peppers to remove the seeds and the white pith. Be careful not to puncture the flesh on the sides or the bottom.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Wipe down the insides of the peppers with a paper towel, making sure it's completely dry. </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Take a few drops of the remaining oil on your fingertips and rub the insides and outsides of the peppers. </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Stuff the peppers generously with the pork filling, and put the tops back on.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 350 deg.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Line a baking sheet/tray with foil sprayed or rubbed with oil.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Place the peppers on the tray and bake for about 45 mins to an hour (time could vary with different ovens). Make sure that the peppers are cooked, but not completely mushy. They won't hold their shape, otherwise.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Take the peppers out and gently brush them down with a little more oil.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Put the oven to the highest temperature setting, and put the peppers back in for another 5- 7 minutes, till the skin starts to char a little. </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Remove from the oven and let stand for 5 minutes, as they will be too hot to handle. </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Carefully remove the peppers to a serving plate, and serve immediately. Remember that the peppers will be a little soft and will need really careful handling to ensure they retain their shape.</span></li>
</ol><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6233038780/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="405" src="http://farm7.static.flickr.com/6160/6233038780_3c3eef65ec.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6232520569/" title="Untitled by Shiny Dewdrop, on Flickr"><img alt="" height="500" src="http://farm7.static.flickr.com/6047/6232520569_57b0c26bf0.jpg" width="333" /></a></div><div style="text-align: center;">Enjoy! My son loved it, as you can tell from his plate! :)</div></div></div></div></div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-1274505949210931577.post-25741278707112185232011-10-07T21:31:00.000-04:002011-10-07T21:31:38.976-04:00B& W Project 52 - Week 9<div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6221867058/" title="B&W Project 52 - Week 9 by Shiny Dewdrop, on Flickr"><img alt="B&W Project 52 - Week 9" height="339" src="http://farm7.static.flickr.com/6218/6221867058_3597df0ffd.jpg" width="500" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1274505949210931577.post-44046572365000425902011-10-07T21:29:00.000-04:002011-10-07T21:29:12.800-04:00B& W Project 52 - Week 8Been under the weather lately, so everything is happening with a delay. Well, as the saying goes - it's better late than never. Therefore, I will have to post shots for two weeks together.<div><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6221345183/" title="B&W Project 52 - Week 8 by Shiny Dewdrop, on Flickr"><img alt="B&W Project 52 - Week 8" height="500" src="http://farm7.static.flickr.com/6048/6221345183_0eb2f039fa.jpg" width="333" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1274505949210931577.post-16093135183361878532011-09-21T21:06:00.000-04:002011-09-21T21:06:01.382-04:00B&W Project 52 - Week 7<div style="text-align: left;">I thought I liked this shot, till I uploaded it to Flickr. Now I don't, but I have to keep it since I don't have anything else to post for this week.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/47940945@N06/6170510563/" title="B&W Project 52 - Week 7 by Shiny Dewdrop, on Flickr"><img alt="B&W Project 52 - Week 7" height="500" src="http://farm7.static.flickr.com/6161/6170510563_b50da88896.jpg" width="333" /></a></div>Unknownnoreply@blogger.com3