I’m spending more time with one of my favourite hobbies again – photography. You can browse my published portfolio over at 500px. Be sure to share your feedback.
This photo was taken shortly before I slipped and broke my ankle, leg and wrist in the incredible snow that fell in Seattle. I have this as an A0 print on the wall to remind me of this incredible trip along with my scars. The touch of the scars and pain from the injurys takes me back to my favourite place. I have shared a few more photos that are available on 500px.
You can browse my published portfolio over at 500px. Be sure to share your feedback.
This green pea chowder recipe is one of my favourites. It’s so simple with a delicious result under 20 minutes. It has a beautiful colour with a nourishingly filling flavour.
It is perfect in the darkest of Winters or the warmest of Summers. It’s said to be best-served piping hot in the early days of Winter accompanied with garlic bread, but I think this green pea soup is excellent all year round. It’s perfected with a serving of pea leaf if you can track some down!
Serves: 2 Prep Time: 5min Cook Time: 15min
450g frozen Peas (tablespoon kept back to serve as decoration)
1 large onion, chopped
2 bay leaves
Small bunch of mint leaves, chopped
Single cream for thinning
Salt and white pepper to taste
Heat up the butter in a large pan over medium heat.
Simmer all the above ingredients apart from the cream for 15 minutes.
Remove the bay leaves and liquidise.
Thin out with cream and add seasoning as necessary.
Add garnish such as chives, a sprinkle of pea leaf and a decorative swirl of whipping cream.