Each week Cee of Cee’s Photography challenges bloggers with a fun prompt. This week we’re to find photos of subjects that feature diagonal lines.
If you want to see more fun photos, click here.
For the entree, I followed a similar thought process. The quiche looked tempting, but when would I make steak and pomme frites? I got the steak and it was so tender and delicious.
To top this all off, the meal finished with petite servings of creme bruelé, chocolate mousse and profiteroles. Ahh, these were so cute, so decadent, but yet small enough that the guilt was manageable. If Oakbrook weren’t so far, I’d go back tomorrow.
Our server was attentive, except for forgetting to bring the condiment my cousin requested. However, it was a small thing and he apologized for the small slip.
Some tiny appetizers, tiny desserts and a tiny teddy bear that the Sofitel surprised me with.
1. Each week, we’ll provide a theme for creative inspiration. You take photographs based on your interpretation of the theme, and post them on your blog (a new post!) anytime before the following Friday when the next photo theme will be announced.
2. To make it easy for others to check out your photos, title your blog post “Weekly Photo Challenge: (theme of the week)” and be sure to use the “postaday″ tag.
3. Follow The Daily Post so that you don’t miss out on weekly challenge announcements, and subscribe to our newsletter – we’ll highlight great posts. Add Media photos from each month’s most popular challenge.
Other themed photos:
Each week Ailsa of Where’s My Backpack? challenges bloggers with a creative word. This week we’re to post photos inspired by “Colorful.”
What do you find colorful? If you want to join the fun, follow these steps:
The Unofficial Downton Abbey Cookbook by Emily Ansara Batnes beckoned me at the library. Consisting of recipes for the folks upstairs as well as downstairs, The Unofficial Downton Abbey Cookbook not only offers recipes, but is full of insights and explanations about cuisine in Edwardian England. Recipes include crunchy fig and bleu cheese tarts, classic oysters Rockefeller, crispy roast duck with blackberry sauce, Mrs. Patmore’s downstairs pork pie, chicken, leek and caerphilly cheese pie for St. David’s Day, and treacle tart.
I made Sir Anthony’s Apple Charlotte last week and it’s a new favorite. Looking at photos of apple charlotte it seems that many recipes call for bread rather than bread crumbs. This recipe was so delicious that despite my curiosity I doubt I’d bother with a different version.
2 c. light brown sugar
2 T. cinnamon
2 t. nutmeg
1 t. ground ginger
1 t. allspice
5 large tart apples, pared, cored, sliced thin
1 T. fresh lemon juice
1 T. fresh orange juice
½ c. butter, cold, chopped
½ c. butter, melted
1 loaf French bread, shredded into crumbles. 1 c. reserved
butter for topping
Preheat oven to 350.
Note: I just used Progresso plain bread crumbs
I served it with vanilla ice cream, which might be an American touch.
E. A. Baines, (2012) The Unofficial Downton Abbey Cookbook, Avon, MA, Adams Media.
Today is Mid-Autumn Festival in China and the common gift is mooncakes. Above you see the ones my school gave me. Throughout the neighborhood there are vendors selling these cakes, which I’ve learned can be used as a secondary currency creating problems of corruption.
I don’t like the one’s with bean paste, but the nut-filled ones are okay. The trick for me is to eat about a quarter of a cake a day. They’re pretty heavy and the sweetness can get excessive.