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Hello dear readers and friends,

Just sending you my best wishes for the New Year  and letting you know of a new photography assignment for all those who would like to participate. This mosaic shows you the thoughts that immediately came to mind as I looked around my wintery landscape.

Scott Thomas’ first photography assignment this year is about Winter. His question is :

“What does Winter mean to you ?

You will find alll information about this new challenge on Scott Thomas’ blog here :

http://viewsinfinitum.com/2013/01/09/assignment-23-winter/

Deadline for this assignment is January 23rd, 2013.

My contribution will come soooon !

There is a new photography challenge at Scott Thomas’  “Views Infinitum” :

http://stphoto.wordpress.com/2011/05/11/assignment-13-hometown-history/

Here is what Scott writes about it :

“This month’s assignment will be about Hometown History. Specifically, Your Hometown as in year’s past. Whether your hometown has centuries of history or less than a hundred years, you can find places, people, things and stories about its past.

Please, have your photos posted on or before Midnight (your time), Wednesday, May 25, 2011.”

Let’s all participate in this assignment and travel back to our hometown history.  Stagecoach is not mandatory 😉

Let’s find stories of our past and meet people who can share some of their memories and experiences.

Good luck to all and enjoy re-visiting your hometown !

Sweet pears

January 24, 2011

Two  dessert recipes for two pears, or a pair,  sweet pears in any case 😉

This is my participation in  Scott Thomas Photography’s challenge whose theme is “Food”.

http://stphoto.wordpress.com/2011/01/12/assignment-11-food-photography/

Choose a not too ripe pear and peel it without cutting it in slices. Let it simmer gently in some water with  sugar,  star anise, cinnamon and a little lemon juice. In the meantime prepare a chocolate sauce (some  water and chocolate). You may add some light cream before serving, if you like it.

Here is another recipe for a dessert with pears or apples.  Cut the pear in two pieces and cook it at slow heat in a non-stick pan with a little sugar, part of a vanilla pod , a few seeds of cardamone and some lemon juice. The pears should take some colour and a lovely crust but not too much ! Then just serve it warm with a sorbet (or ice-cream). I chose a passion fruit/mango yogurt sorbet. We call this kind of dessert a “chaud-froid” – “warm-cold dessert”.

I had a “bon appétit”, thanks for asking;)  But this second picture was rather difficult to take. By the time I had finished turning around the table to chose the right angle for my picture, as suggested by Scott, the sorbet had melted and the picture looked like nothing at all. Well, not so bad after all since I had another portion of sorbet :)