A Photo Diary of My Life in the UK
Photos of Everything and Nothing
Tuesday, 19 March 2013
Wednesday, 7 November 2012
Flash
I love this photo, for no specific reason. I took this photo of a tree in my front garden, using an iPhone flash, a couple nights ago. No filters, no nuttin'. I love it, though. Something about the texture, I guess.
Sunday, 28 October 2012
Monday, 22 October 2012
Saturday, 20 October 2012
Tuesday, 5 June 2012
Vegan & Gluten-Free Green Potato Soup
I absolutely love making soups. They're generally easy, generally quick, and almost always delicious! The only problem with soups, really, is that they're such an autumnal food, especially the potato-based varieties. I was determined to create a scrummy summer potato soup, though, so this is my easy-peasy recipe for the world's best Green Potato Soup:
Fill a stock pot about a third of the way with diced potatoes. Continue to add a large yellow onion, 2 leeks, a whole head of broccoli, and 6 garlic cloves, all diced. Fill the stockpot the rest of the way with water, and bring to a boil.
While the soup is boiling, add two vegetable stock cubes, a tablespoon of cumin, a tablespoon of smoked paprika, and salt and pepper to taste.
Once everything is boiled to a tender state, take off the heat and blend until smooth. Then put the pot back on the stove and stir in about 2 cups of frozen spinach and re-heat. After serving, garnish with fresh thyme, chives, green onions, and vegan bacon bits. Lovely, summery, and fresh!
Fill a stock pot about a third of the way with diced potatoes. Continue to add a large yellow onion, 2 leeks, a whole head of broccoli, and 6 garlic cloves, all diced. Fill the stockpot the rest of the way with water, and bring to a boil.
While the soup is boiling, add two vegetable stock cubes, a tablespoon of cumin, a tablespoon of smoked paprika, and salt and pepper to taste.
Once everything is boiled to a tender state, take off the heat and blend until smooth. Then put the pot back on the stove and stir in about 2 cups of frozen spinach and re-heat. After serving, garnish with fresh thyme, chives, green onions, and vegan bacon bits. Lovely, summery, and fresh!
Thursday, 31 May 2012
Rochester Castle is Loving The Warm Weather
I must say, Rochester Castle is looking resplendent these days! Doesn't look a year older than 1,000!
Subscribe to:
Posts (Atom)