A chickadee surrounded by autumn

Christopher Martin Photography

This black-capped chickadee chirped and sang from the woods beside a small peninsula on Upper Kananaskis Lake.  I sat down and waited for a little while to see if it would come into view.  They are curious little birds and it didn’t take long for this one to perch among the golden leaves nearby.  With a quick check done, it soon flitted off and I continued on towards the windswept side of the lake across the peninsula.

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Fall Colors

I took this while on a walk. I love how the colors contrast one another.fall colors

“Purpuris is Coming!”: Michael Pappas on the Little-Known Thracian Custom

On Art and Aesthetics

Michael Pappas

In the northeastern Greek town of Didymoteicho (just two kilometres away from the Greek-Turkish border), December 27 is the day of Purpuris—a character who visits the houses of neighboring villagers, dances around their yards, wishes prosperity and fertility for the year ahead. The house owners must treat him with food and drinks, specially Tsipouro, a pomace brandy.

Athens-based photographer Michael Pappas travelled all the way to the administrative region of Eastern Macedonia and Thrace to meet Purpuris, a funny and frightening masked and bearded figure that seemed to me part-Santa Claus, part-Billy the Puppet of the Saw horror movie franchise.

Michael—born in 1980 in Kirinthos village, Euboea island and educated at the Academy of Leica, Athens—is dedicated to exploring local Greek customs and events. These could be weddings, christenings, litanies, processions, firewalking, Easter celebrations, feasts of the Holy Spirit and a variety of saints, boar sacrifices, national…

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Apricot & Hazelnut Power Balls

The OM Project

Power balls are an easy way to make sure you are getting all the protein, nutrients, and energy you need throughout the day. Easy to make, easy to pack, and easy to snack on even during the busiest of days. Make a big batch in advance and store them in the fridge or freezer. You can pack a couple in a baggie and bring them with you where ever you go. They’ll fill you up more than a big dinner without weighing you down and are easily customizable if you feel like changing the flavor by switching the nuts or seasoning. his recipe is light, sweet and orangey to wake up your senses just when you feel your energy levels begin to drop.

You’ll need:

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Divine Raspberry Tiramisu

Mrs. Twinkle

I came home yesterday evening from the kids training, to find a bowl brimming with delicious, luscious raspberries on my doorstep. It didn’t take me long to find out where they came from…due to a missed call on my mobile. My very lovely, elderly neighbours (am I allowed to call them that? They are over eighty!) dropped them by.
So I just couldn’t resist making this post…

The Ingredients
1 bowl of raspberries
1 bottle of raspberry sirup/squash
500g/ 2 cups mascarpone or philadelphia
500g/ 2 cups low fat curd cheese
400g/ 13.5 ozs sponge biscuits
1 bunch of mint

Mix the mascarpone and the curd cheese together and put half the mixture in a separate bowl. Stir in a couple of handfuls of raspberries and a dollop of sirup into to one of the bowls to create the raspberry creme. Lay the sponge fingers into the form (25x15cm) and soak…

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Gallery

A family of moose in Kananaskis Country

Christopher Martin Photography

This was easily one of the sweetest moments I’ve seen when this bull moose nuzzled with his calf.

The bull is likely mating with the cow again this year which brings him into the same area as the calf. I didn’t expect them to have a bond but when this tender moment happened on the weekend, I was obviously wrong.

This calf was born in 2016 and still stays close to his mother. The three moose have been hanging around each other again during this year’s rut. I don’t know how long they will stay together as a little family before the bull returns to the solitary life.

When I started watching them, the calf was laying down while the parents grazed separately nearby.  Over the next hour they all moved slowly around the small meadow and the edge of the forest.  It was a relaxed atmosphere which I think is…

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Smoked Haddock with Spinach

Cooking Up The Pantry

I recently got my hands on some beautiful smoked Haddock from Scotland. Any firm fish, smoked or not, works really well here.

Serves 6.

Ingredients

800g baby potatoes, cooked and halved

400g baby spinach leaves

A little freshly grated nutmeg.

50g shallots, peeled and finely sliced

500g fresh of smoked fish

150ml cream

150mls mascarpone

40g fresh chives

Method

Preheat the oven to 180 degrees Centigrade.

Place the spinach in a large colander, pour over a kettle full of just boiled water, set aside.

Butter the inside of an oven proof dish.

Once the spinach is cool enough to handle, squeeze out the water and chop roughly.

Place the potatoes in the bottom of the prepared dish.

Sprinkle over the chopped spinach and grate over a little nutmeg.

Top the spinach with the shallots and then place the fish on top, I break it up a little.

In a jug…

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Spiced Chocolate Pot with a Raw Raspberry Compote

Wish to Dish

Bringing a little indulgence to your week…

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Anyone who knows me well is aware that the way to my heart is through a rich and chocolaty dessert. More specifically through any chocolate mousse/ pot/ ganache or similar gooey concoction. I have taken a quick break from devouring such delights in restaurants in order to create one of my own at home and share the recipe with you!

It is almost alarmingly quick and simple to create as you feel that surely one must work harder to earn such an indulgence – the dessert is practically ready in the time it takes to heat up the cream. The chocolate sauce made up by infusing cream with a little sugar and cinnamon, heating it, pouring it over chocolate and stirring the two together until glossy and delicious. I could personally eat this straight out of the pan (and to be honest I…

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Sea of Galilee now 703 feet below sea level

Ferrell's Travel Blog

A headline in a recentThe Times of Israel reads,

“Thirsty Sea of Galilee sinking toward lowest level ever recorded.”

The article by Melanie Lidman reports that…

Northern Israel is experiencing one of the worst droughts in 100 years, leaving the country’s water tables with a deficit of 2.5 billion cubic liters of water, compared to non-drought years, Water Authority spokesman Uri Schor announced on Monday.

Lidman says,

The Sea of Galilee is currently at 214.13 meters (703 feet) below sea level, or 1.10 meters (3.6 feet) below the lower red line.

She adds that the Sea of Galilee reached a similar level in 2001 and 2008. When I first studied Bible Geography back in 1953 we learned from popular Bible atlases that the Sea of Galilee was 596 feet below sea level.

This gauge at Tiberias measures the level of the Sea of Galilee. Photo by Ferrell Jenkins. This gauge at Tiberias measures the level of the Sea of Galilee. Photo by Ferrell…

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Breakfast Tacos With Harissa Potatoes And Corn

Cooking Up The Pantry

A seriously tasty breakfast taco, heaps of flavour and filling too!

Serves 2.

Ingredients

Oil

10 cooked baby potatoes, quartered

1/4 cup fresh corn

1 tablespoon Harissa paste

1 tablespoon chopped fresh coriander

4 eggs

4 corn tortillas

Salt and pepper

Method

In a frying pan, heat the oil, add the quartered potatoes and fry for 5 minutes until they begin to colour a little.

Add the harrisa and corn to the pan and stir through with the potatoes, cook for 5 minutes.

Now, if you are using a big pan, move the potatoes and corn to the side and fry the eggs in the pan or oil another pan and fry the eggs.

Once the eggs are cooked, stir the coriander through the potato mixture, season well and divide between the tortillas, top with an egg and enjoy!

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