last series from the #photoadayApril challenge

Pictures 21 to 30:

Day 29: circle
bull's eye into a kitchen

Day 26: black and white
my secret passion is to photograph people and to capture their beauty

Day 21: bottle
to drink plenty of still water is definitely a must

Day 27: somewhere you went
to an exhibition at the Academy of Fine Arts, Dresden

Day 22: the last thing you bought
a pair of forest inspired ballet flats

Day 22: vegetable
chard stems, steamed and sprinkled with vinaigrette...

Day 23: something you are grateful for
right in the moment I needed  a blind for my kitchen window  I got the most beautiful  I ever imagined

Day 24: looking down
 on Frankfurt

Day 28: 1pm
my lunch on  April 28,1pm

Day 30: something that makes you sad
in memory of my beloved father

Nancy's pink coach house

With  the weather all of a sudden sunny(?!?) and the temperature over 25°C (???!?) all productive behaviour was forgotten, instead our innermost primitive instincts took over: like sleepwalkers we dragged the table and chairs onto the lawn and decorated everything in pink and with flowers, only regaining control over our consciousness when happily seated in said chairs absorbing the warmth.

Tuesday morning

Moritzburg Castle

#photoadayApril 15 to 20

Fatmumslim's photoaday prompts continue to inspire me  - whether I have to dig through my photo archives or come up with a brand new idea, I always enjoy the visual challenge.

in random order:
15. sunset close to my home
16. wisteria flower
17. something you don't like (haha, guess which one)
18. beautiful Hanna's hair 
19. the vibrant orange of a ripe cantaloupe
20. something you drew while thirsty

Rose Carrarini's Rhubarb and Orange

Obviously I should give up the idea of a whole Menu in Pink and go instead for  easier things like photographing pink walls and pink glasses or simply a pink dessert..

Rose Carrarini's Rhubarb and Orange is prepared in a moment,  looks beautiful and has been so delicious that tomorrow I'll go and buy more of those lovely sticks. Why not give it a try with lemon as well?

Rose Carrarini's  Rhubarb and Orange
5 sticks rhubarb, trimmed and cut into 7cm pieces
grated zest of 1 orange
about 150g sugar

Preheat oven to 180°C/350°F

Place the rhubarb in a baking dish and mix in the orange zest and sugar according to taste. You will need to add a fair amount of sugar as this will lift the flavour of the fruit and provide a little syrup.

Cover with foil and bake in the oven between 15 and 25 minutes, depending on the quality of the rhubarb. As soon as  a knife slips easily into the fruit it is ready.

Chill.

The longer the rhubarb reposes in the syrup, the nicer the colour.  Enjoy!

countryside decadence

Sautéed oyster mushrooms with fresh spring herbs and champagne
2 servings

oyster mushrooms
2 cloves garlic, finely chopped
2 spring onions, finely chopped
1 tbs balsamic vinegar
a glass of champagne
a handful of fresh spring herbs
flour to slightly dust the mushrooms
3 tbs olive oil
sea salt
freshly grated black pepper

Place the olive oil in a large sauté pan. Stir-fry the garlic and the spring onions. Then raise the heat to high and add the mushrooms. Stir and turn until all mushrooms are browned. Dust them slightly with flour.

Remove from heat, add vinegar and champagne. Toss to incorporate. Return to heat and let the flavours  
blend. Now add the finely chopped herbs and let them warm for a moment.

Best with chunks of baguette and ice cold champagne !

how I feel today

#photoadayApril challenge day 14:  how you feel today