Nags Head 2012 Memoirs 143 – Chili Night Chefs
Check out these family meals images:
Nags Head 2012 Memoirs 143 – Chili Night Chefs
Image by Counselman Collection
Our son and daughter-in-law chose this location for this year’s spring trip to the Outer Banks of North Carolina, putting us right on the ocean front beach. It was a great location right beside Jeanette’s Pier, and the weather was so sunny. There were some windy days that made the waves all that much better. Besides our family from Ohio, we had friends visiting from several Congregations neighboring ours, plus a family that drove from mid-Texas and another from Indiana. As usual, we took turns making meals and it was a great experience with everyone fellowshipping and working together peacefully. Yes, I had one conference call with World Headquarters I did not want to miss, but it was still total relaxation. I tried to go a whole day without touching a camera, but then I got the shakes, and I just had to grab a camera and start snapping again; when you are hooked, you are hooked. To see photos from our past visits to Nags Head see the set of photos in our Travel Collection called Nags Head Memoirs; they are all dated.
www.flickr.com/photos/counselman/sets/1707339/
Family Reunion – Chamonix 2018
Image by fabola
We had a wonderful family reunion in Chamonix, at the foot of the Mont-Blanc, with dozens of Florin and Bossy relatives from all over the world.
Our brother Claude and his wife Marie-Valentine graciously hosted us in their lovely chalet in Montroc, from July 12 to 16, 2018. During that time, we celebrated two birthdays, as well as Bastille Day and the French victory in the world football cup.
Each day, we went on wonderful hikes in the French Alps all around us: from short walks to Col des Montets and Cascade de Bérard, to more challenging hikes to the Aiguille des Posettes and the Aiguille d’Argentière. We even crossed the Mont-Blanc tunnel for a stroll in Valle d’Aosta, on the Italian side of the Alps.
In the evenings, we cooked hearty meals, from cheese raclettes to romanian dishes, and the wine flowed freely. At sunset, the icy peaks turned bright crimson, as if to cheer us along. We would then view old family pictures together, play games and talk late into the night.
It was such a pleasure to play together and learn from each other. The best part was seeing all our young family members get along so well. It had been 12 years since our last reunion, and our children were all grown up: now in their twenties and thirties, they were smart, sweet, and gave us hope for the future.
We all look forward to our next reunion. Vive la famille!
This photo was taken by Fabrice Florin. See more photos in our 2018 reunion album:
www.flickr.com/photos/fabola/albums/72157693682910520
Berekeley Diet
A few nice diet images I found:
Berekeley Diet
Image by jaycross
G.N.A.M. Village Il Villaggio della Dieta Mediterranea e della Biodiversità
Image by Città della Scienza
G.N.A.M. Village Il Villaggio della Dieta Mediterranea e della Biodiversità sarà il contributo diretto che Città della Scienza darà alla valorizzazione e alla promozione di culture agroalimentari e del cibo dalle radici antiche; sarà un riferimento fondamentale per una nuova didattica della corretta alimentazione, del suo rapporto fecondo con la salute e con l’ambiente, con riferimento alle scuole di ogni ordine e grado; sarà uno spazio aperto per i produttori, il mondo dell’alta formazione e della ricerca; sarà il luogo dove le più avanzate ricerche e pratiche innovative sulla food innovation e sulla food safety si potranno incontrare con i bisogni del sistema d’impresa; sarà uno spazio aperto per le famiglie con la sue rete di attività e di eventi popolari, ai consumatori, con le loro nuove domande e i loro nuovissimi diritti. Al tempo stesso non dimenticherà il grande tema del lavoro della terra, dei suoi antichi diritti e dei temi nuovi della giustizia distributiva del cibo su scala mondiale.
Il Villaggio rappresenta una nuova funzionalizzazione di un’area di 4000 mq già interna a Città della Scienza che, per 365 giorni all’anno, sarà uno spazio attivo di didattica, formazione, eventi.
Il 23 giugno abbiamo posto la prima pietra ideale del Villaggio che poi nei fatti non ne porrà alcuna in senso letterale: le piante sono i nostri mattoni e le protagoniste dei lavori di allestimento. I primi due orti hanno preso vita durante la manifestazione di presentazione del progetto a cui hanno partecipato tutti coloro che, Mondo della Scuola, Istituzioni Universitarie e di Ricerca, Parchi e Enti locali, Corpi dello Stato e Associazioni, Imprese e singole personalità, saranno i protagonisti attivi della sua vita e delle sue iniziative.
175 Anniversary Cookbook 062409 001
Check out these cookbook images:
175 Anniversary Cookbook 062409 001
Image by City of Marietta, GA
Marietta’s 175th anniversary cookbook for sale by Marietta City Hall.
cookbook-inside
Image by fredericknoronha
IMG_4251.jpg
Some cool barbecue foods images:
IMG_4251.jpg
Image by mama! mia!
Throne of Katarsis
Image by mithrandir3
Nice Recipes photos
Some cool recipes images:
Thank you @jfedkc for inviting me to present a mini wine tasting. It’s always great fun to work on a pairing menu and be part of something that has such a huge impact on our community. Tonight, the wonderful ladies of #BKGive raised over 00 for their n
Image by Yosef Silver – This American Bite
I write about food and recipes at bit.ly/thisab. This photo was also posted to Instagram, right here – ift.tt/1Q4xU1m
Cauliflower Risotto (01)
Image by Thomas Cizauskas
Recipe adapted from Foodie Fiasco.
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INGREDIENTS
For the roasted mushrooms:
8 ounces Porcini mushrooms, sliced
[I used oyster mushrooms.]
salt and pepper
olive or coconut oil cooking spray
For the risotto:
1 medium yellow onion, thinly diced
2 teaspoons minced garlic
1 medium head cauliflower, cut into florets
1-1½ cups low sodium vegetable broth. [I use homemade broth.]
2 teaspoons white wine vinegar
1/4 cup toasted pine nuts
Salt and pepper, to taste
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INSTRUCTIONS
For the roasted mushrooms:
Preheat oven to 350 degrees Fahrenheit. Grease or line a baking sheet with foil and set aside.
Spread the sliced mushrooms on the baking sheet and spray with the cooking spray. Sprinkle with salt and toss until evenly distributed. Bake in the oven at 350 degrees Fahrenheit for about 10-12 minutes, or until golden and slightly crispy. Set aside until ready to use.
For the risotto:
Heat a large skillet over medium-high heat. Add the thinly diced onion to the skillet and cook, stirring often, until translucent, about 3-4 minutes. Add in minced garlic and cook for another 2 minutes, or until golden.
Meanwhile, add the cauliflower florets to a food processor and process, scraping down as needed, until it resembles “rice,” approximately 2-3 minutes.
[Or grate, which I prefer.]
Add the cauliflower “rice” to the skillet and stir, cooking for about a minute or so, until combined.
[Add in ¾ cup of dry white wine. and cook for about 5 minutes, stirring occasionally, until the wine has evaporated.]
Heat the vegetable broth to a gentle simmer.
Add the broth in three equal additions, stirring constantly for about 3 minutes, until absorbed.
Stir in the white wine vinegar and toasted pine nuts. Salt and pepper to taste, add a pinch of grated nutmeg, and top with the roasted mushrooms.
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More pix: here.
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Photo by Yours For Good Fermentables.com.
Commercial use requires explicit permission, as per Creative Commons.
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