Weekly Photo Challenge: Indulge

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My all time favourite indulgence for breakfast…eggs benedict !!

Tomatoes are my favourite food in the universe. Breaking one of these guys in my mouth, straight off the vine, sunshine warmed, is an indulgence I never tire of…

Photography has become an indulgence again in my life.

So here are a few shots I indulged in taking, and playing around with…

Jack (a.k.a.The Grumpy Cat) immortalised forever…with all her personalities !

Bay Dixie (a local dixie band)

It looks like it’s coming for you doesn’t it !!!

Click on the photo to see it full size.

Early morning on my street.

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109 thoughts on “Weekly Photo Challenge: Indulge”

  8. I too love eggs benedict, and this is a great photo, I think I know what I am having for breakfast tomorrow! I also love the truck, it is a great black and white – and I would love to use one for engagement photos, I think it would make a great prop! I hope you have a great weekend.

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  9. Awesome photos! I love eggs Benedict. Personally, I can’t make poached eggs, so I am in awe when someone knows how to.

    I think my favorite picture is the vintage car. It does look like it’s coming at you.

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  11. Great pics Jo! Loved the breakfast, but being an old car guy (old cars…. not old guy :-) ), I really liked the car. There wasn’t enough of the image to confirm, but it looks like a 1939 Chevrolet (or Aussie equivalent) 4 door sedan, definitely a 1939 GM something though.

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        • Well here you go them…you can use muffins like here or I like them on french bread lightly toasted.
          Method

          1.Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
          2.Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
          3.Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.

          For the Rich Hollandaise Sauce…

          Ingredients:~

          150ml white wine
          225ml of white wine vinegar
          15 whole black peppercorns
          2 shallots (chopped)
          250 grams unsalted butter
          3 free range egg yolks

          Method:~

          Place the white wine, white wine vinegar, black peppercorns and chopped shallots into a heavy based pan over a high heat
          Bring to the boil and reduce the original amount to half it’s volume. This should take between 15 – 20 minutes. This will be more than you need, so store the unused amount in the fridge for next time.
          Place the butter into a small pan and melt slowly. When the butter has melted, spoon off the foamy white milk solids from the surface. Remove from the heat and allow the butter to cool.
          Place a glass bowl over a pan of simmering water. Don’t allow the water to touch the bottom of the bowl.
          Place the egg yolks over the bowl and whisk. Add one tablespoon of the vinegar and shallot reduction. Whisk the egg mixture constantly for about about five minutes, until the mixture turns foamy.
          Take the bowl off the saucepan and gradually add the cooled melted butter into the egg mixture and continue to whisk vigorously. Ensure the butter is cool or you’ll end up with scrambled eggs. Keep whisking until you have the consistency you like.
          It’s ready when it falls from the whisk in strands on the surface of the mixture.
          *******
          And get ready for an orgasm of the taste buds…

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            • Na – uh. Another choice is instead of bacon/ham you have it on spinach…equally yummy. Some cafes even do a bit of both…so get out there and find one with spinach Gilly !!!!! I expect photos woman…lots of photos !! ;)

              ***
              Ingredients

              2 muffins

              4 free range eggs

              200g/7oz baby spinach leaves, wilted in a small pan

              Good-quality readymade hollandaise sauce

              Preparation method

              Fill a large, shallow pan with water, about 3cm (1in) deep and bring to a simmer. Add some vinegar (1-2 tablespoons per one litre of water) to help the eggs hold their shape.

              Break four eggs into separate coffee cups (this is also to help eggs maintain their shape when they’re placed in the pan). Gently tip the eggs into the simmering water and poach for 2-3 minutes.

              Slice the muffins in half and lightly toast.

              Once the eggs are poached, remove with a slotted spoon and drain on paper towels.

              Place the spinach on top of the muffins, top with the egg and spoon a generous amount of hollandaise sauce over the eggs.

              Serve at once.

              ***

              And here is the recipe site for the piccy…with salmon and spinach…
              Do you eat fish Gilly ???
              Or you could leave that out !

              Reply ↓

  29. A really lovely post on Indulge~ Eggs Benedict!! :D I love going for that from time to time! I’m always trying to make a good Eggs Benedict meal for a weekend breakfast, but the process is a little meddlesome for a culinary dork like me. Nevertheless, it’s a yummy dish to go for :D :D :D

    I love tomatoes…and (while scrolling, I noticed the passing gifs of the Impala) Supernatural too!! :)

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  36. Love the tomatoes, and the car is amazing!

    I have given up trying to leave the link to my pix on the WordPress site – it just won’t accept my comments. Not even via Facebook this week! What a bummer.
    I’ve even asked other people to try posting the link for me, so maybe that will work.
    If you have any ideas of how to get round this problem, please let me know!
    If you feel like trying to post my link, that would be cool too!!

    Writing from the Edge
    http://lorely-writingfromtheedge.blogspot.com/2012/02/picture-it-in-your-own-words-indulge.html

    Reply ↓

  41. Awesome! I just wanna get on a plane and come over! Incidentally, a female friend of my son is in NZ at the mo, I’ll have to find out where she’s staying – wouldn’t it be cool if she was near your neck of the woods?! She sends some weird things through the post like postcards made of wood!!

    Reply ↓

    • Well it is pretty awesome here…would be interesting to find out where she is. i am in the North Island in the Bay of Plenty…which fits perfectly with this post theme…

      Reply ↓

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