When it comes to the photography, there's no telling what you will find here. Here is a taste of some of the variety you can expect. The images below were shot with either a Nikon D80 35 mm camera or a Minolta SR-T 101. For those of you not familiar with photography, both of these cameras are film. The images were photographed, processed, and printed by the lovely Hunter. He certainly enjoys the convenience of digital but the many hours we spent in the dark room helped develop a sincere appreciation for the modern convenience of digital. With that said, enjoy.
This past weekend was spent in the beautiful mountains of North Carolina. While there, we enjoyed a feast of yummy food and even went on a mini mycological expedition. We found these three beautiful specimen. Can anyone name these species? We are fairly certain the first one is Trametes Versicolor.
|Not sure what this one is|
|Can anyone identify this one?|
Aside from hunting mushrooms, Ginseng root, and arrowheads, we spent a good majority of the weekend engaging in my very favorite activity: Cooking.
The menu for the weekend included delicious pumpkin fluff, spicy breakfast casserole, a campfire meal, and fall chicken salad. As promised, check out a few of the weekend's recipes below.
Fall Chicken Salad
2 pounds cooked chicken breast chopped
1/4 cup walnuts
1/4 cup dried cranberries
1/2 to 1 cup Fage Greek yogurt
Salt and Pepper to taste
Mix all ingredients and serve on whole grain bread with lettuce and heirloom tomato. This is a great recipe for any novice cook and perfect for any make-ahead meal.
Ingredients:1 large tub whipped topping
1 large package instant vanilla pudding
1 15-ounce can pumpkin puree (not pie filling)
1 tablespoon pumpkin spice
Mix all ingredients and serve with ginger snaps, vanilla wafers, or apples. This yummy snack looks great when served in a hollowed-out pumpkin. I use the light whipped topping and sugar-free pudding.
Spicy Breakfast Casserole
Ingredients:8 large eggs
1 cup shredded cheese of choice
3 cups cubed fresh bread
1 pound browned spicy breakfast sausage
1 cup chopped yellow onion
1 tablespoon olive oil
1/4 cup fresh jalapenos
1/2 cup diced tomatoes
salt and pepper to taste
Heat oven to 400 degrees Fahrenheit.
Begin by sauteing onions and jalapenos over medium heat with olive oil. Cook until onions are translucent. Transfer onions and jalapenos to a large mixing bowl. Then scramble eggs and add to onions and jalapenos. Mix the remaining ingredients in bowl until everything is well coated with egg. Pour the mix into a greased 9X13 inch pan. At this point you can either cover this with foil and refrigerate until the morning or begin the baking process now. Either way, begin by baking for 25 minutes and check the consistency. When you have achieved your preferred level of crispiness, remove from oven, and serve immediately.
Enjoy the photos and quick recipes!
Safe Travels, Good Vibes, and Full Bellies to All
-The Phoodie & Fotographer