RSS feedDigital Rebel XTi
The way things were
By Silver Blue
I’ve posted this photo before, in a time when I wasn’t doing much photo manipulation. This was taken in February 2007 in the backwoods of North Carolina.
Silver Blue, who thinks so many places crumble before being captured by camera….
Whatever you do…
By Silver Blue
“Don’t Sneeze!” – (C) 2010 F. John Barker III/Silver Blue Photography
Silver Blue, who finds meditation to be an important part of every day.
Remembering my Welsh Roots
By Silver Blue
The “Barker” comes from Wales. In 2010, Santa came from the U.K. and filled my stocking with all sorts of goodies!
My friends from across the pond will recognize a good deal of these!
Silver Blue, who tries to keep the magic of the holidays with him year-round.
I thought spring was here.
By Silver Blue
Mother Nature seems to have other plans. Still, there is joy to be found. Here’s a memory I call “Kiss the Rain.”
Roses, rain. Somehow the two seem to compliment each other. – Silver Blue
The way life is feeling right now.
By Silver Blue
Just seems like life is speeding by…. and I can’t quite keep up.
Trying, though.
Silver Blue, who needs sleep.
Too tired to post.
By Silver Blue
Even my University’s mascot, the Monarch (Big Blue) is feeling the need to take a breather.
Silver Blue, who will be (hopefully) more in the mood for posting on Memorial Day.
Make it go away!
By Silver Blue
I don’t care if it was en vogue for steakhouses in the 1970s. Or the fact there are recipes dating back to 1914 for this. The hoi polloi can have their wedge of iceberg lettuce with Roquefort dressing and bacon. But please… keep it away from me.
Trust me, This was NOT served at a steak house, it was NOT pleasing to look at, and it certainly didn’t taste good.
Not to mention the iceberg lettuce is devoid of all nutritional value.
Silver Blue, who doesn’t expect haute cuisine when I dine at plated luncheons, but I certainly don’t expect … well… I should digress.
Milking it.
By Silver Blue
Years and years (and years) ago, when I was growing up, my Grandmother bought an old milk can. It was restored by mom and her sisters. Sanded down, repainted black, and an applique decal from Root’s Lumber applied:
From that point forward, it always sat near the doorway between my Grandmother’s living room and the “middle” room (formerly a dining room). It was still sitting there when she passed in 2008.
Strange how some things just seems to have been around forever. Sort of like a pair of teacups that had been on a shelf in her kitchen for as long as I can remember:
They’d hold her rings when she’d do the dishes… and sometimes, they’d hold change or her watch.
The restaurant is long gone, and I’ll have to question my parents about the significance of it, as I’m sure there was one.
Silver Blue, over and… out.
No laying down on the job!
By Silver Blue
Look, I know you’re tired. *I* am tired. But that’s no excuse. Look at you:
This is an amusement park. NOT the ruins of Rome.
Oh wait. It WAS over by the “Escape form Pompeii”. Maybe there’s something to be said about this.
(In an interesting side note, this was taken in March 2011. By the end of the season 2011, and in 2012, the statue is back on its pedestal.)
[audio:https://www.eyesofsilverblue.com/rome.mp3]Silver Blue, who’s feeling rundown, much like that statue. It’s going to be an early night. TTFN.
The word of the day is…
By Silver Blue
Ebelskiver!
No, no. This is a dramatic cloud formation, It is NOT Ebelskiver. So… what is this strange sounding word?
These are Ebelskiver (some spell it Æbelskiver). Danish puff pancake balls. They can be savory (as above, with ham, swiss cheese, and scallions), or sweet:
These are filled with bits of peppermint patties, or candy bars, or strawberry jam.
How does one make them? It does require a specialized pan, available in specialty stores (and Williams/Sonoma):
Here, you can see the pan, the batter, the Hershey Kisses that would go inside. You fill the wells with about 2 tbsp batter, and after about a minute, drop the filling in, then cover another another 2 tbsp batter. After another minute or two, using two chopsticks, or two skewers, you “roll” the Ebelskiver in their individual wells. They pull into the full round shape. Cook for another minute or two and serve hot. Savory, they’re great with salads. Sweet, they’re the perfect ending of a meal.
Silver Blue, whose heart isn’t in the blog this evening, but wanted to share something unique.
RSS