August 25, 2010
An attempt to farewell the winter for another year; Ive had more than my fair share of the cold for this one.
These images are from Hallstatt in Austria (as well as a few from the train window on my way there) where I visited for a few days in January of this year. Hallstatt is, apparently, quite busy in the summer, but was very much a ghost town whilst I was there. I tip toed around for two days, not another tourist to be seen. It was beautiful, though, with that winning combination of houses, hills and water. I would someday like to go back there of a summertime.
Maybe I will do some more posts on places I have visited. Or maybe not. I guess it is nice for me to have the images sorted into little collections like this. We'll see.
PS- I added some info about my camera equipment to my 'about' page for those that have been asking (& hello to everyone new around here)!
August 18, 2010
My friend Apryl cooked a Spicey Carrot and Lentil Soup for some friends and I late last year and it was so delicious I've been thinking about it ever since! For shame, though, I keep forgetting to ask for the original recipe, and instead have slowly accrued this version via a combination of rumor, hearsay and a fair bit of 'guesstimation' on my behalf. Though probably fairly bastardised from the original, this recipe still tastes great and is so easy to make that I've been eating it pretty regularly these last few wintry weeks. Pryl, please correct me where I'm wrong!
Spicey Carrot and Lentil Soup
4 Large Carrots
1 Brown Onion
2 Cloves Garlic
3 Cups Vegetable Stock
1 cup of dried (or 1 can of) red lentils
1/2 cup crushed Cashews
1 - 2 tbsp good quality Red Curry Paste (depending how spicey you like it!)
Greek Yoghurt, Coriander, Cashews & Bread to Serve.
Combine (pre-soaked, if using dried) lentils, grated carrots and veggie stock in a pot, simmering until the lentils are tender (around 15 mins). Meanwhile, sautee diced onion and garlic together with a tbsp of oil in a frying pan. To this mixture add cashews and red curry paste, stirring to combine. Add this mix to the stockpot and blend with a food processor until smooth. Add more stock/water here if needed. Serve with a dollop of greek yoghurt, coriander, extra cashews, and some crispy bread or naan on the side.
August 5, 2010
August 2, 2010
I met up with my homies Kelly & Ian while in Rome. It was hot, things were excellent - we got our tourist on, ate some delicious food, made endless bad jokes, stayed in a nice apartment and drank copious amounts of cheap wine (a bottle of red with breakfast? dont mind if I do!).