It is spring time. What a beautiful weekend it has been here in NC. Temps in the 70's and no humidity. Wonderful. It is also strawberry time. Every year we try to get out to pick the red ripe strawberries from one of many berry farms in our area. Mostly we eat them fresh from the field or sugar them for a nice evening treat. Today I was in the mood to chocolate dip some of those luscious beauties. Very easy to do....I gathered my ingredients...there are only two. All you need are berries and chocolate chips.
We use the Semi-Sweet Toll House Chips. I just place the chips in a 2 cup microwaveable container. Fill it about 3/4 full. Zap them in the microwave on high for a minute. Stir. Repeat in 30 second intervals, stirring each time, until smooth. Then dip your berries in holding them by the stem. I usually give them a twist in the chocolate and then place them on a wax paper lined cookie sheet. Place in the fridge until firm and you have a tasty expensive looking treat. Couldn't be easier.
(10/10 on my recipe scale. Yum:-)
Get out and pick some strawberries. They don't last long. If you want an easy and refreshing treat dip them in chocolate.
I bought the Nikon Coolpix P510 because it is described as a "bridge camera". To me that means I can do a bit more manually then with my old point and shoot. I decided it was high time to get started in my attempt to understand more about digital photography. I went to a beginners class on Saturday to begin my adventure with my focus being on Aperture and Shutter Speed. I will start with Aperture. I find the f# confusing because in my mind they are backwards but I will have to get over it:-)
First off what is the definition of aperture? Here is what Destination Scuba has to say about it...
It is indicated by f stop numbers f1.4, f2, f2.8, f5.6 and so on.
Just to confuse us – the larger the aperture the smaller the f stop number f22 is a very small aperture, f5.6 is big.
This is the control of how much light reaches the image sensor in the camera and has a direct relation to shutter speed.Generally the larger the aperture the fa…
My Mom used to make the most amazing Banana Nut Bread. Moist and yummy. Sadly I do not have her recipe. Over the years I have tried to find one that was equal but have not been 100% successful. I did find a close second though. Hawaiian Banana Nut Bread from Southern Living. I will not give it a 10 on my cooking scale but we have made it a lot and it never goes to waste so I will give it an 8.5/10 on my scale. Its very good:-) I gathered my ingredients..... Ingredients:
3 cups all-purpose flour3 eggs, beaten3/4 teaspoon salt1 cup vegetable oil1 teaspoon baking soda2 cups ripe bananas, mashed2 cups sugar8 ounce can pineapple, crushed and drained1 teaspoon ground cinnamon2 teaspoons vanilla extract1 cup pecans or walnuts, chopped Directions:
Combine first five ingredients; stir in nuts.Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.Spoon batter into two greased and floured 8 1/2 x 41/2 x 3 loaf pans.Bake at 350 degrees for one ho…
While traveling with the Road Scholars in NY I had the opportunity to see several wonderful wineries. Among them was Dr. Frank's Winery. (Quotes from their website will be in italics) "Dr. Konstantin Frank ignited the “Vinifera Revolution” a movement that forever changed the course of wine growing in the Finger Lakes and the United States." First off, what is Vinifera? I consulted Google and found this definition...a common European grape (Vitis vinifera) that is the chief source of Old World wine and table grape varieties "In 1962, merely a decade after arriving in America, Dr. Frank founded Vinifera Wine Cellars. The winery quickly earned a reputation for spectacular Rieslings and its original planting of vines formed the backbone of New York’s world-class wines and champagnes."
The drive that day was lovely. Blue skies and grape vines. Nothing could make it better then a good glass of wine. And believe me, I did indulge in a good glass of wine and was not d…