The 365 project of 2009.
As predicted I didn't stick with it, however I thought I would post a few of the photo's that I actually did take throughout the year. The remaining photo's are, as per, on Flickr.
Feeding pigeons in the park.
My friend Wakey and I messing about on Photobooth.
The life drawing studio at uni.
My arm after a session of tattoo lasering.
Tea light at the buskers night at my local.
Self portrait after I'd had my eyes lasered.
My degree certificate.
Self portrait of myself and my shiner.
Meat Free Mondays #2.
Red Borscht
Ingredients
- 1 celeriac
- 2 carrots
- A handful of fresh parsley
- 1 leek
- 1 onion
- 1 large parsnip
- 4 red beetroots
- 10 black peppercorns
- 2 grains of pimento (or allspice)
- 2 bay leaves
- 1 glass and a half of red wine
- 1 tsp sugar
- 2 garlic cloves, crushed
- juice of 2 lemons
- salt and pepper
Instructions
Put a pan with 3 pints of water on the boil. Peel and chop the celeriac, carrots, leek, onion and parsnip, wash them and add to the pan. Simmer for 20 minutes.
Peel and thinly slice the beetroot and place in a separate pan with the peppercorns, pimento (I had none but found this as a good substitute) and bay leaves. Simmer, uncovered, in 1 pint of water for 30 minutes.
Sieve the vegetable and beetroot stocks and combine the clear liquids, discarding the vegetables. Return the borscht to the heat. Add the red wine, lemon juice, salt and pepper, sugar and garlic. Simmer for 20 minutes. Serve with Sour Cream.
Preparation time: Around 60 minutes.
Serves: 6
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