Cattle Herding

Events & Outdoors

One of the first stops the day after we arrived in Dallas at this beautiful monument depicting cowboys herding the cattle way back in the day.

It stretches a good portion of the park it’s in – here’s the cowboy!

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Chin Up, Buttercup

Portraits

Another Selfie Saturday coming your way.

I usually end up narrowing down the best of my pictures to one or two before I update my profile picture on every social platform with the new one. Last week it was between this one and the one that actually won over it. I think this one is more artistic looking, so I saved it for later. And/or other purposes. We’ll see.

50mm portrait lens, manual mode.

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Vegetarian Dinner: Potatoes, Broccoli, Tzatziki & Bruschetta

Viviana's Kitchen

Alright guys, I’ve got like four recipes coming out at you today.

Last week on the eve of leaving for Dallas, because I’m a master procrastinator, I felt the need to cook. So I made pancakes for breakfast, and later on the day, I got creative. Scroll down for recipes!

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Pan-Fried Garlic Potatoes

– 5 small to medium potatoes
– 1 small onion
– 3 cloves of garlic
– 1-2 tbps olive oil
– salt, pepper, paprika to taste

1. Chop up potatoes and add to pan alongside EVOO, salt, pepper, and paprika. Finely dice garlic and add as well.
2. Turn heat on to low-medium, cook until potatoes are soft.
3. Add onions about 5 minutes before turning off heat, until they turn translucent.

Roasted Walnut Broccoli

– 3 heads of broccoli, chopped into small florets
– 1/2 cup chopped walnuts
– spray oil (or 1 tsp EVOO)
– salt and pepper to taste

1. For pan fry version, combine all ingredients, cook until walnuts give off a nutty scent/look a little burnt and the broccoli is bright green.
2. For oven version, preheat to 400 degree, combine ingredients, spray with oil, pop that shit in the oven for like 15 minutes.

Homemade Tzatziki

– 4 tbsp Chobani plain greek yogurt
– 1/4 cup finely diced cucumber
– handful fresh dill
– juice from 1/4 of a lemon
– 3 cloves garlic, finely diced or grated
– salt and pepper to taste

1. Combine all ingredients, refrigerate, serve.

Homemade Bruschetta

– Italian bread
– 1 tbsp EVOO
– salt and pepper to taste

1. Slice off a slice of bread, chop into long rectangles.
2. Combine EVOO and salt & pepper.
3. Brush bread with EVOO mixture.
4. Pop those bitches in the pan on medium to medium-high heat, turn on all sides until golden brown.

TBT: Pumpkin Pudding

Viviana's Kitchen

It’s Throwback Thursdays and it’s time to wind back the clock to one of the last times I photographed stuff with my old d3000.

Also Autumn is nearly here and what better time to remind you of all the possibilities of using pumpkins that await!? RIGHT!?

This was an attempt at some kind of homemade pumpkin pudding. It was alright. Not sweet enough, as I remember. I’ll have to try it again sometime and tweak it.

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Cone

Floral & Nature

My aunt has a lot of trees on her property. And sometimes I like to photograph the foliage.

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