my grandma’s recepies
Check out these cook books images:
my grandma’s recepies
Image by Paul Keller
limited edition creative commons licensed japanese-polish recepie collection by David Horovitz. on sale here
Book’s Eye View
Image by Jocelyn | McAuliflower
I love the shot in Amelie of the cat listening to children’s stories… the ears peeking up in the view warm my heart.
For this framing I was getting ready to roast a chicken and grabbed the camera to take a shot from the view of the cookbook…
its overhearing the ingredients getting ready for a party,
– outside, not quite in the center, kind of leftout
Cookbooks
Check out these cookbook images:
Cookbooks
Image by paige_eliz
Cookbooks
Image by paige_eliz
Chocolate Diet Pepsi Max Cake
Some cool diet images:
Chocolate Diet Pepsi Max Cake
Image by Plat
Chocolate cake mix, using Pepsi Max instead of the other ingredients required on the box (i.e., no butter, no eggs).
It didn’t rise a whole lot during baking, but it tastes just fine.
Buttercreme chocolate frosting, o’course.
A Diet Coke
Image by un_owen
A nice sunny Friday out for lunch.
A Diet Pepsi Before I Go
Image by Tojosan
For the 365 days group, day 196, and for those about to travel. I’m off to Montreal again till Friday. All the best while I’m gone again.
Oh yeah, I have invites to Joost. Email me if you would like one. I’ll send them all out when I get back. (PS need real email address from you for this to work.)
(Todd Jordan)
Nice Recipes photos
A few nice recipes images I found:
light cheese sauce
Image by vigilant20
This is the light cheese sauce from the vitamix recipe book served over macaroni. 1/2 cup sauce and 1 cup macaroni was 493 calories.
PIzza Bianca
Image by nettsu
Recipe -> amaninhiskitchen.blogspot.com.au/2013/11/pizza-bianca.html
Puttanesca Sauce
Image by sweet mustache
Recipe is from this book.
Spicy Shrimp and Penne with Puttanesca Sauce
1 lb penne pasta
kosher salt (for pasta water – optional)
1/4 cup olive oil
8 garlic cloves, finely chopped
2 tsps crushed red pepper flakes
8 to 10 whole anchovy fillets
1/2 cup cracked, pitted kalamata, coarsely chopped
3 tsps capers, drained and coarsely chopped
1 can (14 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
1 lb of 24 count shrimp, peeled, devined and tails removed
2 handfulls fresh flat-leaf parsely leaves, finely chopped
Cook pasta according package directions.
While the pasta cooks, heat a large, deep skillet over medium heat. Add the olive oil, gralic, red pepper flakes and anchovies. Break up the anchovies with the back of a spoon until they melt into the oil.
Add the olives, capers and tomatoes. Bring the sauce to a bubble and add the shrimp, scattering them in a single layer.
Cover the pan to cook the shrimp, about 4 minutes or until they turn pink.
Uncover the pan and add the parsley. Toss and adjust seasonings to taste.
Add the drained pasta, toss to combine and serve hot.
This is the first time I’ve cooked with anchovies. Couldn’t even tell they were in the finished product. The overall spiciness was low to meduim, so adjust the red peppers accordingly. I would make this again, maybe with a little more red pepper and a little less olives.
Brookies from Clinton St. Baking Company Cookbook
A few nice cookbook images I found:
Brookies from Clinton St. Baking Company Cookbook
Image by abakedcreation
Blogged about here:
www.abakedcreation.com/2010/11/brookies.html
Brookies from Clinton St. Baking Company Cookbook
Image by abakedcreation
Blogged about here:
www.abakedcreation.com/2010/11/brookies.html
Brookies from Clinton St. Baking Company Cookbook
Image by abakedcreation
Blogged about here:
www.abakedcreation.com/2010/11/brookies.html
