Image attached is my first crop of home grown Asparagus. Planted about 6 months ago in Brisbane Australia and after allowing the growth of full shoots and flowers(which are quite pretty) I have been able to harvest 4 spears that have risen above the soil surface.
I took this opportunity to Photograph them as you see in the image as well as stitch a panorama for my Macro Pano Food series.
mission – create calzone for morning tea.
accepted – make flat bread recipe. mm the smell of growing yeast, the feel of dough and the anticipation of cooking and eating. while proving prepare a fresh tomato base and cut items for the filling. portion dough, roll out, paste half with tomato add cheese and topping. fold over into a half moon and seal edge( now how does that edge fold go?) really any edge will do, the more rustic the better. allow to prove, brush with oil, sprinkle with salt flakes and bake until perfect. oh! the smell, the colour, the warm home just baked feeling you get, Totally worth it. the eating is good to, like a perfect climax to the best movie(s#x).
At the big house dinner parties were a royal experience. Beautiful plated entree, played main with silver service vegetables, and plated dessert and petitfours.
The silver service vegetable was my first task to master. 3 varieties each dinner party and they changed each dinner party. Broccoli flowerets, zucchini cut into flowers, stuffed zucchini flower with baby zucchini. Baby carrots, carrot batons in a carrot ring. Baby cauliflower gratins, poms bolligere, poms William, chateau potatoes, bean bundles, cabbage dumplings and the list goes on.
I had to learn many new skills, the most notable would be patients, also vegetable carving, turning(a skill I still love), attention to details, near enough is not good enough and more patients.
Next post some entrees I think. Like share and comment please
I have started a YouTube channel for Starmade. My two sons will also be dining some video’s. Please like, subscribe and comment.