Colourful reflective pool in Centenary Square in the rain after dark
A few nice family meals images I found:
Colourful reflective pool in Centenary Square in the rain after dark
Image by ell brown
Centenary Square in the rain after dark.
This time of year Ice Skate Birmingham should have been on, but due to the pandemic it was cancelled. So the square is deserted just before 5pm on a Friday evening.
Then again heavy rain so not many people about.
And local restaurants are take away only in Tier 3 (if they are open). And who is going to eat a take away meal out in that cold wet weather?
The rainbow lights under the water jets in the reflective pool behind The Real Birmingham Family.
2013 – 3rd Annual Flyfest
Image by Project Healing Waters Fly Fishing – Northern VA
More than 65 people attended the Third Annual PHWFF Flyfest held at Harman’s North Fork Cottages in Cabins, W.Va., Dec. 6-8. The event was hosted by the PHWFF Fort Belvoir and PHWFF Quantico Programs and more than 35 Warriors and several family members from seven different PHWFF programs fished 1 ¾ miles of the private access trophy trout stream during the three-day weekend trip.
In attendance during the weekend were Volunteer Guides and Warriors from the two local programs in addition to members from programs in Martinsburg, West Va.; Richmond, Va.; Atlanta, Ga.; Winchester, Va.; and Hunter Holmes McGuire VA Medical Center, Richmond, Va. For 14 Warriors, it was the first time they had traveled to Harman’s. Also, three professional fly fishing guides/instructors attended and donated their time to the event.
The air temperatures never rose above the upper 30s and often included wind chills in the teens with heavy rain and snow during the weekend’s festivities.
Bigg Riggs Farm, owned by Calvin Riggleman, an Iraq Marine combat Veteran and small farmer from Loom, W. Va., provided all meals for the three-day event.
Friday and Saturday evenings included Warrior raffles for prizes donated by supporters from around the country. Additionally, three small businesses donated products through the two PHWFF programs’ relationships on social media.
Evenings were filled with various fly tying instruction at different cabins to include wet flies, soft hackle flies, streamers and clouser minnows. Volunteers and professional guides provided the free instruction.
The stream had been recently stocked by Harman’s with rainbow and brown trout, ranging in size from 17 to 20 inches. However, due to extremely heavy rains on Friday, Saturday’s fishing schedule was pushed back and instruction on fly casting and fly tying were held during the morning and early afternoon. Fishing was limited to “shore only” during the afternoon. Even though fishing was limited, Warriors caught fish.
Sunday morning, attendees woke to a winter storm and many left early in the day. Those who were able to stay fished from shore. Five Warriors decided to extend their stay to wait for the storm to pass so they could safely travel home.
(photo submitted by Krista Lutz)
mangoes for reflective moments
A few nice cookbook images I found:
mangoes for reflective moments
Image by Tiny Banquet Committee
A scan from the California Artists Cookbook (Abbeville Press 1982). The book was produced by Chotsie Blank and Ann Seymour for the San Francisco Museum of Modern Art.
This recipe was contributed by painter Penelope Fried.
My review of the book is here.
Mint Juleps
Image by NatalieMaynor
This is the recipe we followed in creating the mint juleps. It’s on page 21 of Chi Omega Cookbook, published by Chi Omega Alumnae of Jackson, Mississippi, 1964.
soup & bread
Image by anathea
french style country loaf &
brazilian black beans, from the moosewood cookbook:
2 cups black beans
4 cups water or stock
.
Group A:
1 cup chopped onion
3 cloves crushed garlic
1 large chopped carrot
1 stalk chopped celery
1 tsp ground coriander
1 1/2 tsp ground cumin
2 tbsp oil, approximately
Group B:
2 oranges or tangerines, peeled, sectioned, seeded
1/2 cup orange juice
1 tbsp dry sherry
1/4 tsp black pepper
1/4 tsp red pepper
1/2 tsp fresh lemon juice
1. Rinse the beans. Cover them with water and soak for several hours or overnight. Pour off the excess water and put the beans in a large saucepan with 3 1/2 cups of water or stock and salt. Bring to a boil, cover, simmer 1 1/2 hours over very low heat.
2. Saute Group A, beginning with the onions and garlic. If necessary, add a little water to the vegetables to steam them. When the vegetables are cooked to your liking, add the saute to the beans. Let the soup continue to simmer over lowest possible heat.
3. Add Group B to the soup. Stir, cover, and let simmer for 10 more minutes. At this point I usually pronounce the soup finished, but you could thin it out with water or thicken it by pureeing some and returning it to the pot.
Serve topped with sour cream or yogurt.
