Sun dried potatoes

Well, before I show you some really cool photos I just want to let you know that I am heading off to the UK to stay with my Mum for the month of July, so if things are a bit intermittent on the blog front you will understand why:)  

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Here for this weeks offering are some wonderful photos from Claire at Unifly.  She sells fabulously stylish travel accessories and has done a lot of travelling herself, so really knows her stuff.

These photos are taken in Peru, home of the spud, (notice the potatoes in the foreground?) and show a lively market place, and then some potatoes laid out to dry, for use later on.

Claire has got more great photos from Peru on her blog , and travel tips as well, so hop over and take a look and don't forget to check out those travel accessories while you're there. And thanks so much for letting me share these photos with my readers, Claire.

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Well speaking of dried potatoes, what better time to show you a couple of pieces of my jewellery which, of course, are also made from dried potato!

This one was called King Parrot Caught in a Rain Shower,
so you can see that the "rain drop"  is intentional!

Anyway, everyone, look forward to keeping in touch when I can, and just leave a message in the comments, or email me at earthapplejewellery@gmail.com if you want to get in touch.  I may not answer instantly as Mum and I could be having some Mother Daughter time, but don't worry, I will get back as soon as possible and be back on track again in August.
Cant wait to share some UK photos too!

The sky's the limit!

I told myself when I started my blog that every post had to include something about potatoes, otherwise....... well, it wasn't about potatoes was it?  
So you can see my dilemma today when I was keen to post the photos I was considering entering into Tasha Chawner's Weekend Photo Project, but at the same time they had nothing whatsoever to do with potatoes! 


The key word for the photo challenge for Sunday was "The Sky".

 Oh dear , what to do? 

 How could I ever make this into a post to do with spuds?

Well first, let me show you my photos and see which one you would have chosen, only one allowed.....

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I actually took the photos on Saturday, and I am so pleased I did, because the sky with it's cloud formations was pretty special and Sunday (as I write) it is just plain old blue!

Hope you enjoy, and I wonder which photo you would pick?  I'll let you into a little secret,  I decided on number 6, with the aeroplane, mainly because it was serendipity that it just happened to be passing by as I had my camera pointed to the sky!  

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But back to the potato connection.  You knew I wouldn't let you down!!

So prepare to be amazed!

Potato Clouds from the Photography of Joachim Knill

Joachim Knill's webite says that his....

....."most recent work consists of 20"x30' Polaroids photographs which he creates with the world's largest portable instant film camera designed and built by himself. The one of a kind photographs depict surreal landscapes and installations which he builds in his studio. He uses mostly natural objects such as fruits, flowers, vegetables, seedpods, sticks and stones, or delapitaded building parts, all collected either on his travels or around Hannibal Missouri where he currently resides."

Wonderful isn't it, and thank you so much Joachim 

for giving me permission to show your fabulous photo here 

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But wait, there's more, thanks to Disney family fun recipes

Mashed Potato Clouds

Yes, you heard right! More Potato Clouds. 

You'd have to agree that potatoes are pretty versatile:)

Doesn't this just melt your heart:)

Ingredients

• MASHED POTATO CLOUDS
• 4 large russet or Idaho potatoes (about 2 1/2 pounds)
• 1/2 cup milk
• 3 tablespoons butter

• Salt and pepper, to taste

• HERBED BUTTER PATS
• 4 tablespoons butter, softened
• 1 teaspoon dill or dried chives

Instructions

1. Using a vegetable peeler, remove the skin from the potatoes and use the tip of the peeler to scoop out any brown spots. Cut each potato in half lengthwise and then slice into 1/2- to 1-inch pieces. Place the potatoes in a saucepan and cover with cold water.
2.  Bring the potatoes to a boil, watching carefully to make sure they do not boil over. Once they have come to a boil, cook for an additional 10 minutes or until tender (about 20 minutes in all). (While the potatoes are boiling, make the butter pats: see step 4.) Take the pan of potatoes off the stove and drain the water.
3. Pour the milk over the potatoes and add the butter. Using a potato masher, press down on the potatoes until they are smooth. (If you are working with younger kids, transfer the potatoes from the hot saucepan to a large bowl before mashing.)
4.  To make the herbed butter pats, mix together the softened butter and the dill or chives. Press the mixture into a 2-inch by 3-inch rectangle on a piece of waxed paper. Place in the freezer for about 10 minutes, then use miniature cookie cutters to cut out butter pats.
5. Spoon the mashed potatoes onto the dinner plates and serve with a pat or two of herbed butter. Serves 4.
   
   
   

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   Well enough from me today, I have got my head in the clouds and I think it is time to come back down to earth!
   See you next time and don't forget to leave a comment and let me know which photo you would have selected for the weekend photo project.  And if any of you are interested, I am sure Tasha would be happy for you to join in the project right where we are.  It's great fun, and sparks ideas you didn't know you had!

Odd Bods!

Well today we are having a bit of fun thanks to Jacqueline, from Zippy Zippy,

who loves making things, growing things, and baking things.  

Not long ago, she featured the odd bod potatoes 

from the last of her potato crop in a really fun way.

Last of the spud harvest

Which tater will I pick?

Hmmm maybe this one? So many to choose from....

Maybe this one, it's got a handle :)

Well you'd better zip on over to Jacqueline's Zippy Zippy Blog to see which one he actually choses!

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And here is something you can do with those nice odd shaped little potatoes from Jamie Oliver

photo David Loftus, Recipe Jamie Oliver

Baked New Potatoes with Rosemary and Sea Salt

Ingredients

• 1kg Jersey Royals
• 1 tablespoon olive oil
sea salt and freshly ground black pepper
• 2 sprigs of rosemary, leaves picked and bashed

Method

Wash your potatoes and parboil until almost tender. When done, drain them, drizzle with just a little touch of olive oil and roll in a tablespoon of sea salt, a little freshly ground black pepper and the rosemary. 

Preheat the oven to 220ºC/425ºF/gas 7. Put the potatoes in a roasting tray and cook in the oven for 25 minutes until golden. Or wrap them in tin-foil and throw them on the barbie for the same amount of time.

Look good, smell good, and I bet they taste pretty OK too!

And don't forget to nip over to zippyzippy to see which spud he chooses!

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And since we're talking about odd bod spuds, how about this one!

My Earth Apple Jewellery 
"Red Hot Chillies" potato pendant
See it and others in my madeit store

Can you guess what type of potato this one is created from?? Leave your thoughts here, in the comments below:)

Jubilee Potatoes!

Diamond Jubilee photo ITV news anglia

That's right,it's Queen Elizabeth's diamond jubilee,

 so let's join in the  fun with our own potato slant on things!

First cab off the rank is this wonderful bunting from What Katie Did Next.  Katie hand makes textile gifts and treasures,  and here she shows us how to make a fabulous patriotic bunting using as the main ingredient the one and only potato!!

Isn't it so effective?

Take one potato..........

See how Katie does it!

She designed the bunting for the Royal Wedding of William and Kate, but I think it is just as appropriate for the Diamond Jubilee, don't you?

I know you want to know more, so hop on over to Katies fabulous blog to learn how she did it !

And next we have red, white and blue potatoes......

Red, White and Blue potatoes 
from gardening express

Highland Burgundy Red:

This variety dates back to at least 1936 when it was used to add appropriate colour to a meal for the Duke of Burgundy in the Savoy. Highland Burgundy Red is mostly burgundy red inside with a definite ring of white flesh just under the skin. Highland Burgundy red has a dull russet layer over a bright burgundy skin. The tubers are oval to long oval. They make excellent novelty chips, crisps and mash. Nutritionalists say that the antioxidants provide many health benefits, including protection against cancer and other diseases.

Salad Blue:

First grown in Scotland in the 1900's, Salad Blue is very blue. The skin and flesh are both a strong, deep blue. The potato is not a salad - it has high dry matter and fries and mashes well but it does not boil well because it is fluffy and disintegrates. Tuber shape is short and oval. Flavour is mild although texture is quite good. The blue pigment is an anthocyanin. It is an antioxidant, and nutritionalists say antioxidants provide many health benefits, including protection against cancer and other diseases. Makes great novelty blue mash and chips!

British Queen:

Over 100 years old and highly prized for its yield, shape, floury texture of delicious flavour. Use for Chips, roasting, jackets and general purpose. In this Diamond Jubilee year, what could make a better potato to plant in your garden?


And finally.....a right royal table featured in The Telegraph!  

Jubilee spread Photo Yuki Sugiura 
What would you have on your table?

So, where ever we are, we can join in the jubilee fun

and I would love you to tell me what you would include on your
 Jubilee Menu 
(but make sure there are potatoes in there somewhere!)