Friday Foto Finder; Ship

Visiting the Port of Fremantle is one of my more common outings.

Yet sometimes there is something special.

Like the day I did a tour of the sailing ship “Leeuwin II”

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On deck there was the “Steering Wheel” and if you look closely you can see the toggles for the emergency engine and the screw.

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Below decks it was crowded and very much a case of a place for everything and everything in its place.

The barrels for water and salt pork, the crew’s Mess in the Forecastle and the Waist of the ship, at the foot of the Companionway

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But everything is dominated by the mast!

And I do apologise for going overboard on this foto finder. Ships are a bit of a passion for me.

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Which ship can you to share with us this week?

Leave a comment and a link here and we can all come and see.

Next week the challenge will be to find something to do with  “High”

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Friday Foto Finder; Railway

In Bunbury, south of my city, Perth, is a miniature railway.

On one Sunday every month it runs, to the delight of hundreds of children.

There are lots of adults who like to play with trains as well.

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There are several bridges to add to the excitement.

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And many locomotives so all the adults get a drive.

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Although someone has to make sure there are no collisions.

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And there has to be a place to buy the tickets.

A Railway Station.

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Which is the railway line you to share with us this week?

Leave a comment and a link here and we can all come and see.

Next week the challenge will be to find something to do with a “Ship”

Friday Foto Finder; Chocolate

Just to start things off the right way, here is an old Smother’s Brothers skit about chocolate.

Next is one of my favourite photos. It is of a claypan which had dried and cracked then had a skim of water over it from a rare overnight shower. I was lucky enough to catch it at dawn, hence the highlights’

I call it “Shattered Chocolate.

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Next is one of the desserts I made for the family Christmas party.

Chocolate and Mint Tart With Creme de Menthe Cream

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(serves 6)

Pastry

225g plain flour
40g icing sugar
125g unsalted butter, chilled, cubed
2 egg yolks

Method

To make the pastry, place the flour and icing sugar in a food processor and mix for a few seconds to combine. Add the butter and process until the mixture resembles fine breadcrumbs. Add the egg yolks and process until the mixture comes together to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll out the pastry on a lightly floured surface and use to line a 23cm loose-bottomed tart pan. Refrigerate for 30 minutes.

Preheat the oven to 180°C.

Line the pastry shell with baking paper and fill with rice or pastry weights. Bake in the oven for 10 minutes. Remove paper and weights and return to the oven for five minutes until dry and crisp.

Filling

3 eggs
160ml thickened cream
60g good-quality dark chocolate, melted, cooled
2 tbs cocoa powder, plus extra to dust
40ml (2 tbs) creme de menthe

Method

Place the eggs, cream, chocolate, cocoa and creme de menthe in a bowl and beat to combine. Pour into the tart shell and bake in the oven for 25-30 minutes until just set. Set aside to cool (don’t refrigerate).

Topping

Whipped cream
mint leaves
1 (or more) sloshes Creme de Menthe

Gently stir the creme de menthe (don’t overstir) through the whipped cream.
Slice the chocolate and mint tart and dust with cocoa powder.
Serve with the cream and garnish with a few mint leaves.

However, I must warn everyone

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And always remember

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What chocolately goodness have you to share with us this week?

Leave a comment and a link here and we can all come and see.

Next week the challenge will be to find something to do with a “RAILWAY”

Friday Foto Finder; Fireworks

Like many others, I go “WOW” in the presence of fireworks.

I went a extra big WOW when I spotted a couple of Sunflowers in the sky.

My favourite happy flower in the middle of my favourite source of fun.

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Were you lucky enough to catch some fireworks?

Leave a comment and a link here and we can all come and see.

Next week the challenge will be to find some “CHOCOLATE”