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Sikander Ali

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Remnants of Snow

Yesterday afternoon we got about 3+ inches of snow and even though by this afternoon it was pretty much all gone, I drove over to Bears Den overlook on the Appalachian Trail because it looked like we might have a nice sunset. The sunset was a bit of a bust as there ended up being too much cloud cover on the horizon. However, it was a beautiful evening and I enjoyed watching the sun set.

As a photograph, I'm not super happy with this (maybe I'm getting out of practice:). I used Aurora HDR to merge 5 bracketed shots and then finished editing the image in On1 Photo Raw. While I feel like the sun is a little to "hot" I do love the old tree and the rocks.

Have a great week!

#BTPLandscapePro+BTP Landscape Pro . founded by +Rinus Bakker , owned by +Nancy Dempsey ,curated by +Nancy Dempsey
#LandscapePhotography +Landscape Photography curated by +Margaret Tompkins +Eric Drumm +Chandler L. Walker +Krzysztof Felczak +Jeff Beddow +H Peter Ji +Dorma Wiggin
#hqsplandscape for +HQSP Landscape

#BearsDen #AppalachainTrail #tree #sunset #rocks #f
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I was always a little skeptical when it came to meal delivery services but after using Terra’s Kitchen and making the dinners from the fresh ingredients they provide, I’m a true believer!

After all, what could be better than a home cooked meal like The Big Island Steak Bowl after a hectic day at work, and if you’d like to give it a try use this code to get $30 off your first order CHEFD30

1 lime
10 ounces skirt steak
20 ounces pineapple spears
2.25 ounces sliced scallions
5 ounces jasmine rice
1 teaspoon light soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
¼ teaspoon crushed red pepper
2 teaspoons vegetable oil
sea salt and black pepper as needed

Preheat oven to broil
In a small bowl combine half the soy sauce, half the brown sugar, ½ teaspoon salt and ½ teaspoon black pepper. Rub mixture over steak and set aside until needed.
Line a baking sheet with foil and set aside
Zest half the lime and cut in half.
In a small saucepan over high heat , bring 1/1/4 cups water and ¼ teaspoon salt to boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer for 15 minutes. Turn off heat and let sit, covered for 5 minutes. Fluff with a fork and gently stir in sesame oil, lime zest, juice from half of a lime and all but 1 tablespoon of the scallions.
While cooking rice, place pineapple spears in a single layer on the foil-lined baking sheet and brush tops with 1 teaspoon oil. Lightly sprinkle spears with salt. Broil until charred in places (about 15 minutes)
Remove pineapple from oven and sprinkle with the remaining brown sugar and red pepper flakes to taste.
Rub a grill pan (or grill outdoors) with 1 teaspoon cooking oil and place over high heat. When the grill pan starts to smoke, add steaks and cook to medium rare (or your preference), turning once. Cook each side 3-4 minutes or as needed to desired temperature. Remove to a plate and allow to rest for 5 minutes. Thinly slice steaks against the grain.

To Serve
Divide rice between two bowls. Top with sliced steak and pineapple spears. Squeeze remaining lime over ingredients and garnish with scallions and crushed red pepper if you'd like a little more heat.

For a printable copy of the recipe, click on this link #TKLife #ad #askchefdennis #recipeoftheday
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