A Photo a Week Challenge: Reflection
and another which is a Pelican reflection in abstract
The Pelican
Tag: #postaday
In the afternoon
Bren’s Mid-Week Monochrome #61
A Photo a Week Challenge: From the Side
I couldn’t choose which one I liked more so included two photos
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So round
Last on the Card – June 2021
Last Photo for June 2021
How wonderful to have forty people show us their last photos for May. I do feel honoured that this photo challenge, which initially was going to be a one off, is still growing. Thank you to everyone who contributes their good and not so good photos. Like a lot of people I forget and am surprised at what was the last photo on the three devices I use to take photos. I went from –
- the weird
- to the a bit of focus would help
- to a lot of focus would be better
So let’s see what you have for June 2021
The rules are simple:
1. Post the last photo on your SD card or last photo on your phone for the 30th June.
2. No editing – who cares if it is out of focus, not framed as you would like or the subject matter didn’t cooperate.
3. You don’t have to have any explanations, just the photo will do
4. Create a Pingback to this post or link in the comments
5. Tag “The Last Photo”
Here’s mine
From my Samsung Galaxy S9
From my Canon PowerShot A1200
From my Canon PowerShot SX70HS
You could also link your post to Nancy’s Photo a Week Challenge: Unedited
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Down by the river
Cauliflower, pancetta and pangrattato pasta
Re-blogging an old post of one of my recipes for Nancys Photo a Week Challenge: Preparations
Another favourite recipe I have modified/combined to my own liking. Hope you like it as well
CAULIFLOWER, PANCETTA AND PANGRATTATO PASTA
Serves 4-6
Preparation time: 10 minutes
Cooking time: 15 minutes
INGREDIENTS
400g cauliflower florets (steamed 5 mins)
400g small pasta – rigatoni, shells, penne
250g pancetta
150g pecorino cheese, finely grated
PANGRATTATO Ingredients
1 cup Breadcrumbs – coarse
Olive oil
2 cloves garlic, peeled and finely chopped
6 anchovies chopped
Fresh red chilli chopped or dried chilli diced
1 bunch thyme, leaves chopped
METHOD
Bring a large pot of lightly salted water to the boil. When the water is bubbling madly drop in your pasta. Add a cup of cold water and stir. (This will stop the pasta sticking). Return to the boil and then drop the temperature down to a gentle simmer. Cook the pasta to packet instructions.
Cut the florets off the cauliflower so they look like 5cm little trees. Then cut in half. Steam cauliflower for around 5 mins or until the stems are soft
In a separate pan, quickly fry the pancetta. Remove to a plate covered with kitchen towel.
In the same pan, make the pangrattato as per recipe below.
Drain the pasta and cauliflower and combine and toss with the pancetta. Sprinkle with the finely grated pecorino cheese and the pangrattato.
PANGRATTATO
Ingredients
1 cup Breadcrumbs – coarse
Olive oil
2 cloves garlic, peeled and finely chopped
6 anchovies chopped
Fresh red chilli chopped or dried chilli diced
1 bunch thyme, leaves chopped
METHOD
1 Heat frypan and splash in about a tablespoon of olive oil and heat.
2. Throw in the breadcrumbs and cook, stirring, for 5 minutes or until lightly golden brown and crisp – adding more olive oil if required.
3. Toss in the finely chopped garlic, anchovies and chilies and cook, stirring, for a few minutes or until aromatic.
4. Mix the thyme through the pangrattato stirring for 1 minute. when this is done the pangrattato will be a lovely golden nutty colour.
Tips
Use fresh coarse grated bread to make the crumbs as it is not as good with fine bread crumbs.
Experiment with the amount of ingredients to suit your taste.
If you don’t like anchovies, salt to taste but not too much salt.
Always use fresh thyme as it is softer.
If you like it hotter, use 2 chilies fresh or dried.
Another favourite recipe I have modified/combined to my own liking. Hope you like it as well
CAULIFLOWER, PANCETTA AND PANGRATTATO PASTA
Serves 4-6
Preparation time: 10 minutes
Cooking time: 15 minutes
INGREDIENTS
400g cauliflower florets (steamed 5 mins)
400g small pasta – rigatoni, shells, penne
250g pancetta
150g pecorino cheese, finely grated
PANGRATTATO Ingredients
1 cup Breadcrumbs – coarse
Olive oil
2 cloves garlic, peeled and finely chopped
6 anchovies chopped
Fresh red chilli chopped or dried chilli diced
1 bunch thyme, leaves chopped
METHOD
Bring a large pot of lightly salted water to the boil. When the water is bubbling madly drop in your pasta. Add a cup of cold water and stir. (This will stop the pasta sticking). Return to the boil and then drop the temperature down to a gentle simmer. Cook the pasta to packet instructions.
Cut the florets off the cauliflower so they look like…
View original post 246 more words
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I am sure it was there
Mothers are special
A Photo a Week Challenge: Mothers
Of course you will know what I am going to post and maybe a surprise, so lets have a look about and listen to a song
Feeding the Babies
A Brown Honeyeater
Welcome Swallow
Kookaburra but you’ll have to catch it (and the baby did)
Grey Fantail
Figbird
Expectant Mothers
Willie Wagtail
Square-tailed Kite
Spangled Drongo
Mothers keep you warm
and clean
and a few words from my Mum and Dad in a book of my favourite Australian poet
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It’s open
The Photo a Week Challenge: Open
Lesser Wanderer Butterfly
Frangipanni in my garden
Beautiful Blue Triangle Butterfly
Square-tailed Kite soaring over my place
Where is my dinner!!!!
You make me laugh
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