Stew
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49 creative works found
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Acrylic on Paper Original work available: 100cm by 80cm , framed and ready to hang.
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Bowl of cioppino, a seafood stew created by fisherman in San Francisco
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Mouse drawn on the computer, earlier 2day (17 May)
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Every year in Oliva Spain they have what is called the ” Porrot ” It is a stew with pork, rabbit, rice and a plant which is just like celery. It is cooked on open fires. They start about 10 in the morning and serve it up at 1.30. It attracts people from all over and it,s absolutely free. They also lay on red wine which is also free.
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European Brown Bear at Whipsnade Zoo obviously likes carrots. This one picked up the carrot and took it into the woods.
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Greenday Song
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Last of the canning done!! sure is nice to have, /
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A Bangkok sidewalk cafe serves up Pork, Chicken or Fish stews. Part of a series on Thai Faces and Daily Life. See all the series here
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Not sure exactly what is in it, but I liked the mood of the lighting.
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A saucepan of steaming chicken stew at our friends house. It was absolutely delicious.
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More chicken stew, absolutely delicious.
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This is a piece I did for an ex. Justhanging out and having fun.
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Featured in All Countries ~ Wetlands, Ponds, Lakes and Rivers Looking for butterflies in a bog on Vancouver Island on Canada’s west coast, I found this frog, but few butterflies. I was excited, because the local frogs are small and hard to find. This image is just about exactly what I saw when I looked down into the pond. The green “stew” is rich plant life. The frog, who didn’t move at all throughout my shoot, must have “thought” she was totally camouflaged. I took many shots, and felt happy for my first image of a west coast frog. Frogs are the modern “canaries in the coal mine”, and so far the data is not good, as frogs continue to decline in numbers. Enjoy this image in a larger view, and send me a comment. Nikon D2Xs, Sigma 150 macro lens, ISO 320, f8, 1/160s. This is what I learned online: The Red-legged Frog is a medium sized brown or reddish frog, with smooth skin marked by small black “freckles.” Male frogs reach about 7 centimetres in length and females can be larger – about 10 cm long. The Red-legged Frog is fairly slim and has long, slender hind legs and prominent dorsolateral folds running from behind their eyes down the sides of the back. They usually have a dark mask, and a light upper jaw stripe running back to the shoulder. The most distinctive trait of these frogs, and the one that gave them their name, is the red colouring of the underside of their hind legs. This is sometimes described as being translucent – as though you are looking right through the skin to see the red muscle underneath. The eyes are gold, oriented to the sides, and appear mostly covered by the eyelids when the frog is viewed from above. This can help distinguish the Red-legged Frog from the Columbia or Oregon Spotted Frogs, whose eyes are oriented upwards. It can be tricky to tell Red-legged and Spotted frogs apart, even for experts, but by looking at the eyes, the skin and the toe webbing, you can be fairly sure of your identification. Spotted Frogs have rougher skin and more webbing between their toes than the Red-legged Frog. Spotted Frogs also do not have the translucent quality to the red wash on the hind legs; rather, their skin appears mottled and the colour almost painted on. Red-legged Frogs and Spotted Frogs have only a small overlap of their ranges in B.C., so it’s fairly likely that you could make an identification based on location alone. Home Sweet Home Red-legged Frogs enjoy the cool temperatures of the coastal forests. They live in moist forests and wetlands with trees, breeding in shallow ponds or slow streams that are well shaded. Adult frogs spend much of their time on land, sometimes straying quite a distance from the water if the weather is damp. They will often take shelter under logs or other debris to stay cool and damp. This is the Life Red-legged Frogs begin to mate and lay their eggs very early in spring – as early as January or February in coastal areas. They prefer shallow, slow-moving streams, ponds or marshes for breeding. Male Red-legged Frogs behave like males of other species in that they call to attract females, but they call from an unusual location – up to a metre underwater. The call is not at all loud, low-pitched, and is sometimes described as a stuttering noise. Females lay eggs in large, jelly-like clusters of 750-1300, attaching the clusters loosely to stems of aquatic plants just below the surface. Embryos develop and hatch in about four weeks, then spend four to five months in the tadpole stage. Tadpoles metamorphose into tiny hopping froglets, only a couple of centimetres long, in midsummer. Red-legged Frogs are thought to take three or four years to become sexually What’s on the Menu? Adult Red-legged Frogs feed happily on insects and other small invertebrates, which they hunt along the edges of streams and ponds. Tadpoles graze on algae. Where and When Red-legged Frogs are often found in damp wooded areas, but are very shy and will leap away swiftly if they feel threatened. During the breeding season (winter to early spring) they may be found in ponds and streams, but the breeding season lasts only a week or two at each site. This frog has a limited range in B.C., being found only in the southwestern part of the province: on the mainland coast, in the Fraser Valley, on Vancouver Island, and on some of the smaller coastal islands. The range extends southward as far south as California. How Are They Doing? Red-legged Frogs have declined in some parts of their range due to habitat degradation and loss from agriculture, urban development and forestry. Competition from introduced Green Frogs, Bullfrogs and predatory fish is also a factor. Red-legged Frogs are nationally listed as Special Concern by the Committee on the Status of Endangered Wildlife in Canada (COSEWIC) and they are on the provincial Blue List. A subspecies of Red-legged Frogs, the California Red-legged Frog, was recently listed as Threatened by the state of California, for similar reasons. How We’re Helping Under the Identified Wildlife Management Strategy of the Forest Practices Code, Wildlife Habitat Areas can be established for important breeding habitats. Scientists are studying the effects of forestry practices on Red-legged Frogs. Red-legged Frogs are protected under the British Columbia / Wildlife Act. How You Can Help You can help by learning more about these frogs and their habitat requirements, and teaching others about them. You can find out more about ways to protect wetlands through programs such as Naturescape, Wetlandkeepers, and Wild BC. Be an ambassador for the frogs in council meetings and other planning meetings! You can also help biologists learn more about the range, distribution and habits of these and other amphibians by joining BC Frogwatch and observing the frog populations near you. No Kidding!
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My son Morgan,4 and his friend Hannah, 3, at the Tawonga Caravan Park, Victoria.. /
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this is a big kettle of soup cooked over and open camp fire when we were camping Fathers Day wkend 2009- its called hobo soup because you put what you have in it,, this one was ground beef, onions, carrots, potatoes with the skin on them, peas, parsley. we had it with slices of potato bread on the side, and a cup of hot chocolate,, it was a cold damp night,, but this sure warmed us and filled out bellies,, yummmmmmy
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My pet rat Mr Malfoy in a stew!! lol
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Studebaker wagon at last year’s Goodguys Lone Star Nationals held at Texas Motor Speedway.
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What is Blanquette de Veau? / A veal stew simmered in white sauce with mushrooms and onions. / Ingredients / 1 kilo (3 lbs) veal (stew meat cut into 2-inch cube) / 40 g of Butter (more or less) / 1 carrot / 1 onion / 2 full soup spoons of flour / 4 / 5 cups water / 250 g (1/2 lb) mushrooms / Herbs: 2 sprigs thyme, 3 parsley, 2 cloves, 1/2 bay leaf / 1 egg yolk / 2 full soup spoon of whipping cream (crême fraîche) / Salt, pepper Buy ingredients at the grocery and gourmet store / / Cooking pan : 45 mn (or pressure cooker : 25 mn) / Veal Stew Recipe (serve 4 or 5) / 1: Cut the veal into 2-inch cubes / 2: Melt the butter (20 g) in a pan (casserole). Add the veal. Brown on all sides. / 3: Add the carrot cut in slices, onion cut in quarter. / 4: When everything is brown, add the flour, and mix all together, make it brown a little. / 5: Add the boiling water to cover the meat, then add herbs, salt and pepper. Cover with a lid / 6: Cook over high heat and bring to a boil. Reduce the heat, cover and simmer for 45 minutes. / 7 : Clean the mushrooms and cut them in quarters, or slices, melt 20 g of butter in a pan, cook the mushrooms, and keep them warm. / 8: When the stew is cooked, remove the meat and all the ingredients, place them in the service dish. Add the cooked mushrooms. Keep warm. Leave the cooking juice in the pan. / 9: In a bowl, combine the egg yolk with the cream and mix. Then pour the cream with the egg-yolk in the meat juice in the casserole. Cook over very low heat for 10 minutes. Do not let the sauce boil. Add salt and pepper if needed. / 10 : Pour the sauce over the meat in the serving dish. / Serving: Veal stew is usually served with rice or potatoes
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as is fuji finepix S8100 onions waiting to go into a delicious stew ‘Hachee’ and made me cry :)) / Hachee (pronunciation: ha-shay) is a traditional Dutch stew based on diced meat, fish or bird, and vegetables. Hachee based on beef, onions and acid (usually vinegar or wine) is a typical example of traditional Dutch cuisine and particularly of Brabantish cuisine. Clove and bay leaves are added to the thick gravy. It is usually served with Red Cabbage, apples, apple sauce, potatoes, hutspot or rice. / / /
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