Showing posts with label photo. Show all posts
Showing posts with label photo. Show all posts
Friday, April 23, 2021
Happy Friday
Just wanted to share a few more recent images. Hope you enjoy them.
Peace for all, Judi
Thursday, April 27, 2017
Mother's Day Is Around The Corner!
Hello,
Hope this new card in my Zazzle shop can help you out!
The text can be personalized, front and inside.
Or customize the entire card to include your own photo, change the font, etc.
Peace for all,
Judi
Hope this new card in my Zazzle shop can help you out!
The text can be personalized, front and inside.
Or customize the entire card to include your own photo, change the font, etc.
Peace for all,
Judi
Friday, March 25, 2016
Sunday, May 23, 2010
Scene Around
Yes, Scene Around, not seen around.
I recently learned a technique where-by one can use a photo, play with it in Photoshop, and come out with something dubbed an "Amazing Circle".
On the left is the "before" and on the right is the "after".
Thank you, Oyvind, who kindly shared the directions; they can be found here. If your version of Photoshop doesn't have the necessary functions, don't despair, you can create your circle at this web site.
There is also a Flickr group filled with these Amazing circles.
I plan to show you a few more of these in some future posts.
Now, please, go, have fun, create!
Peace, Judi
Monday, January 26, 2009
Quinoa Soup Recipe
1. What is quinoa? It is a delicious grain that cooks quickly, very high in protein, a good source of fiber, gluten free, and easily digested. The seeds are usually available for sale in health food stores. Once it is cooked, you can recognize it by the small circles that become evident.
2. Why and when did I cook it? I was invited for dinner last week, offered to bring dessert. I’ve been attempting to get back to eating properly (for me) as much as possible. Since lasagna was the main dish (dairy, simple carbs, fat), I decided I wanted to make a dessert that had no refined sweetener; a healthier alternative to say - brownies. Since I had almost everything I needed to make a dish called Quinoa Pudding (Dr. Andrew Weil’s 8 Weeks to Optimum Health, chapter 2), that is what I made and brought.
3. The way you are directed to cook the quinoa always results in much more than is needed to make the finished pudding. In warmer weather I often use the leftovers to make a salad, much like tabouleh. Since it has been below freezing for many days now, this just didn’t fit the bill.
4. I decided to put the leftover quinoa into a soup using only items I had on hand. Below is the resultant recipe; I hope you will run with this and make it your own.
5. This dish is suitable for vegans as no animal products are included.
Quinoa Soup – On The Fly
1 jar whole pearl onions, drained, reserve the juice
1 T olive oil
1 T canola oil
Finely diced garlic (to taste)
1.5 to 2 cups of cooked quinoa
Vegetable stock (or water)
½ C cooked carrots
½ C frozen peas
Spices to taste
Salt and pepper to taste
Put the onions, oil, and garlic into a 3 quart saucepan and turn the heat on med. Allow all to sauté until the garlic is softened. At this point I added a little Tuscan Sunset (from Pensey’s Spices) and some red pepper flakes and continued to sauté for another minute or so.
Add the reserved onion juice if you like it. Add the quinoa and enough vegetable stock to cover the contents of the pot and stir. Then add the carrots and peas, salt, and pepper, and other spices if you like. Bring to simmering and keep it going until the peas are cooked.
One could easily use green beans or another vegetable in place of the peas, or add additional vegetables. Depending on how big the appetites are, this would serve 2-4 people.
Have fun and please let me know if you try it yourself.
2. Why and when did I cook it? I was invited for dinner last week, offered to bring dessert. I’ve been attempting to get back to eating properly (for me) as much as possible. Since lasagna was the main dish (dairy, simple carbs, fat), I decided I wanted to make a dessert that had no refined sweetener; a healthier alternative to say - brownies. Since I had almost everything I needed to make a dish called Quinoa Pudding (Dr. Andrew Weil’s 8 Weeks to Optimum Health, chapter 2), that is what I made and brought.
3. The way you are directed to cook the quinoa always results in much more than is needed to make the finished pudding. In warmer weather I often use the leftovers to make a salad, much like tabouleh. Since it has been below freezing for many days now, this just didn’t fit the bill.
4. I decided to put the leftover quinoa into a soup using only items I had on hand. Below is the resultant recipe; I hope you will run with this and make it your own.
5. This dish is suitable for vegans as no animal products are included.
Quinoa Soup – On The Fly
1 jar whole pearl onions, drained, reserve the juice
1 T olive oil
1 T canola oil
Finely diced garlic (to taste)
1.5 to 2 cups of cooked quinoa
Vegetable stock (or water)
½ C cooked carrots
½ C frozen peas
Spices to taste
Salt and pepper to taste
Put the onions, oil, and garlic into a 3 quart saucepan and turn the heat on med. Allow all to sauté until the garlic is softened. At this point I added a little Tuscan Sunset (from Pensey’s Spices) and some red pepper flakes and continued to sauté for another minute or so.
Add the reserved onion juice if you like it. Add the quinoa and enough vegetable stock to cover the contents of the pot and stir. Then add the carrots and peas, salt, and pepper, and other spices if you like. Bring to simmering and keep it going until the peas are cooked.
One could easily use green beans or another vegetable in place of the peas, or add additional vegetables. Depending on how big the appetites are, this would serve 2-4 people.
Have fun and please let me know if you try it yourself.
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