The Lighter Side of Yoga - how not to take it all quite so seriously!
There's humour all around us - Paul Joynson-Hicks set up the Comedy Wildlife Photo Awards because he learned through his own photography that there's a real art to capturing comic moments in the animal kingdom on camera. He says "I often enter wildlife photography competitions (NB so far with very little success!) but I love seeing the funny pictures. Strangely enough, they are harder to come by than you might think." These are the finalists:
Julian Rad/COMEDY WILDLIFE PHOTOGRAPHY AWARDS
Alnaser/COMEDY WILDLIFE PHOTOGRAPHY AWARDS
Megan Lorenz/COMEDY WILDLIFE PHOTOGRAPHY AWARDS
Charlie Davidson/COMEDY WILDLIFE PHOTOGRAPHY AWARDS
William Richardson/COMEDY WILDLIFE PHOTOGRAPHY AWARDS
Graham McGeorge/COMEDY WILDLIFE PHOTOGRAPHY AWARDS
Marc Mol/COMEDY WILDLIFE PHOTOGRAPHY AWARDS
Oliver Dreike/COMEDY WILDLIFE PHOTOGRAPHY AWARDS
Julian Rad/COMEDY WILDLIFE PHOTOGRAPHY AWARDS
Tony Dilger/COMEDY WILDLIFE PHOTOGRAPHY AWARDS
And the winner?
Julian Rad/COMEDY WILDLIFE PHOTOGRAPHY AWARDS
The Tanzania-based competition is partnered with the Born Free Foundation to raise awareness of conservation issues and offers a safari holiday as first prize - so get snapping for next year
Here's this weeks healthy and simple recipe - Aubergine Al Forno. It's from Jamie Oliver at www.jamieoliver.com. To serve 4 (I used half measures again for a serving for 2) You will need:
3 aubergines , cut into 1cm slices
olive oil
½ teaspoon ground cinnamon , plus an extra pinch
4 spring onions , finely chopped
2 garlic cloves , finely chopped
a large handful of cherry tomatoes on the vine
red wine vinegar
50 g breadcrumbs
50 g pine nuts
2 tablespoons raisins
extra virgin olive oil
Method
Place the aubergine slices in a sturdy oven-proof pan. Brush lightly with olive oil, then sprinkle over the cinnamon and a little salt and pepper. Cook for about 10 minutes, then add the spring onions, garlic and cherry tomatoes. Put back in the oven for another 10 minutes. Once it’s all softened and charred, add a splash of vinegar. In a bowl combine the breadcrumbs, pine nuts, raisins, a pinch each of cinnamon, salt and pepper, and a drizzle of olive oil. Sprinkle this over the aubergines and cook for 5–10 minutes, or until crispy and golden.
One more from the Ladybird book :-)
And finally, a video of one woman's home practice with her toddler .... I don't think I would have been quite so patient....
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