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Archive for February, 2014

Daytime Moon Meets Morning Star

The NASA site ‘Astronomy Picture of the Day‘ continues to blow me away.

This is the photo for this morning, February 27, 2014.

venus-moon-occultation(Image Credit & Copyright: Cui Yongjiang and Shi Zexing)

Here is NASA’s blurb…

Explanation: Venus now appears as planet Earth’s brilliant morning star standing above the eastern horizon before dawn. For most, the silvery celestial beacon rose in a close pairing with an old crescent Moon on February 26. But seen from locations in western Africa before sunrise, the lunar crescent actually occulted or passed in front of Venus, also in a crescent phase. Farther to the east, the occultation occurred during daylight hours. In fact, this telescopic snapshot of the dueling crescents was captured just before the occultation began under an afternoon’s crystal clear skies from Yunnan Province, China. The unforgettable scene was easily visible to the naked eye in broad daylight.

If you don’t already do so, please consider making NASA’s Astronomy Picture of the Day part of your daily online routine.

You won’t regret it.

aa-kendo-kanji-red

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Light Pillars!

When it get really cold up here in The Great White North…

Amazing things happen!

light-pillars(Image Credit: Jay Callaghan)

Light pillars captured in Peterborough, Ont., on Feb. 24, 2014!

aa-kendo-kanji-red__________________________________________________

light pillar is a visual phenomenon created by the reflection of light from ice crystals with near horizontal parallel planar surfaces. The light can come from the Sun (usually at or low to the horizon) in which case the phenomenon is called a sun pillar or solar pillar. It can also come from the Moon or from terrestrial sources such as streetlights (Wikipedia)

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Greek Style Oven Roasted Lemon Butter Parmesan Potatoes

Ingredients:
3 lbs potatoes
1 cup chicken-flavoured broth (pareve)
2 tablespoons fresh lemon juice
¼ cup butter, melted
1 teaspoon oregano (or to taste)
1 tablespoon fresh minced garlic (optional or to taste)
salt and pepper
½ – ¾ cup grated parmesan cheese (or to taste)
chopped fresh parsley

greek-roasted-potatoes

Directions:

  1. Set oven to 375 degrees.
  2. Butter a shallow baking dish large enough to hold the potatoes.
  3. Peel and cut the potatoes into large wedges and place into the prepared baking dish.
  4. In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
  5. Pour over potatoes in the dish and stir to coat well.
  6. Cover the dish tightly with foil.
  7. Bake for about 40 minutes.
  8. Uncover and turn potatoes.
  9. Sprinkle with Parmesan cheese, and return to oven (uncovered).
  10. Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
  11. Sprinkle with chopped fresh parsley and serve.

*NOTE* the Parmesan may be sprinkled on just after baking if desired.

aa-kendo-kanji-red

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Science Bulletins: Biodiversity Unveiled—New Animal Discoveries

Last year was a big year when it came to the discovery of new animal species. From legless lizards to purring monkeys, scientists described over 18,000 unique animal species in 2013.

Watch the video (above) to learn more about the animal discoveries of 2013.

Tree frog(Tree frog – Image: Trond Larsen)

Over 1.6 million species of animal life are currently known, but global biodiversity is estimated to be much greater. Some scientists believe the total could be as high as ten million unique species, meaning this year will probably bring plenty of new breathtaking discoveries.

aa-kendo-kanji-red__________________________________________________

Science Bulletins is a production of the National Center for Science Literacy, Education, and Technology (NCSLET), part of the Department of Education at the American Museum of Natural History.

Text: by Katherine A. Thichava at The Rainforest Site.

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Nothing says love like a bouquet of roses…

daryl-dixon-bouquet

From Daryl Dixon!

aa-kendo-kanji-red

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This is my 400th blog post here at Kosher Samurai!

Seppuku-sm

My first post was on May 18, 2011.

I’ve been having a great time ever since writing and putting up my thoughts, ideas, musings, etc.

Check out my ‘sister blog,’ Vampyre Fangs!

vampire-art

And here is a shameless plug for my Twitter experiment, a journal entry style post apocalyptic novel, The Great Dead North.

Cdn-zombie-licence

I hope you enjoy reading my stuff as much as I love writing it.

Seppuku-cu

Until my next post, thank you for reading my blog.

aa-kendo-kanji-red

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Great recipe from Fashion Food and Flirts!

Seriously Good Salmon Curry

A One-Pot Wonder. That is the best way to describe this heartwarming curry. Miraculously rich in flavour, magically packed full of spices and wizardly soothing with heavenly salmon and potatoes.

salmon-curry

Ingredients (serves 4)

  • 4 salmon fillets, cut into large chunks
  • 400 gr potatoes (preferably those cute small ones), blanched
  • 1 yellow pepper, roughly chopped
  • 1 red pepper, roughly chopped
  • 200 gr butternut, cut into 1 cm chunks
  • 400 gr/ 1 can of tomatoes
  • 250 gr Greek yogurt
  • 2 cloves of garlic
  • 1 onion,
  • 3 cm piece of ginger
  • 2 tbsp tandoori powder
  • 1 tbsp garam masala
  • 1 tbsp turmeric
  • Fresh coriander

Method:

  1. Mix together the ginger, onion and garlic in a food processor until you get a smooth paste. Stir this paste into the yoghurt, together with the tandoori powder.
  2. Put the salmon chunks into a large bowl and cover with the tandoori-spiced yoghurt. Put in the fridge and marinade for at least half an hour.
  3. Cut your cute potatoes in half. Heat a tablespoon of vegetable oil in a large pot and add the potatoes, butternut and peppers. Fry for a couple of minutes. Add the can of tomatoes, turmeric and garam masala. Let it simmer on a low heat until the vegetables are just tender. Season with salt and pepper.
  4. Add the salmon chunks to your curry together with the yummy yoghurt marinade. Stir carefully and let it simmer for another 5 to 10 minutes until your salmon is cooked.
  5. Finish with a generous sprinkling of fresh coriander.

aa-kendo-kanji-red__________________________________________________

From FASHIONFOODANDFLIRTS.

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