Three Line Tales, Week 62

Only 100 Words

Welcome to Week 62 of Three Line Tales. Sorry the post is late, I didn’t realise I hadn’t set the draft to schedule – it’s difficult, this blogging lark…

three line tales week 63: a sinking building photo by Serge Kutuzov via Unsplash

You’ll find full guidelines on the TLT page – here’s the tl;dr:

  • Write three lines inspired by the photo prompt (& give them a title if possible).
  • Link back to this post (& check the link shows up under the weekly post).
  • Tag your post with 3LineTales (so everyone can find you in the Reader).
  • Read and comment on other TLT participants’ lines.
  • Have fun.

Happy three-lining!

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Sous Vide Pork Scallops with Lemons and Capers

anotherfoodieblogger

Sous Vide Pork Scallops with Lemons and Capers Sous Vide Pork Scallops with Lemons and Capers

I’m a sucker for deals on meat, no matter what cut you end up with. Because with a sous vide circulator, you can make delicious meals with even the cheapest of cuts. In this case, I had a couple of boneless pork loins, each in a very different shape and thickness. I cut and pounded the meat into similar-sized portions, spiced and bagged, then let the sous vide do its magic. After a relatively short bath, a quick sear and gravy will give you a restaurant-worthy dish. Pair it with a quick pressure-cooked risotto and peas side, and you’ve got a meal!

Down to business:

Sous Vide Pork Scallops with Lemons and Capers
Slightly adapted from Foodiecrush

3/4 pound boneless pork
Salt and pepper, to taste
Fresh sage leaves, one per slice
4 tablespoons butter, divided
2 teaspoons oil, preferably high-heat such as grapeseed
2…

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11 Essential Herbs for Your Edible Garden

ravenhawks' magazine

We are into planting season for much of the country that means spring is here. However for some of us it will be a little while longer before we are sure we have seen the last frost. Don’t let that stop you from beginning your herb garden. It can start in pots indoors and be transplanted outside when the weather is right.

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Cee’s Odd Ball Photo Challenge: April 9, 2017

Cee's Photography

Posts waiting to be set up to designate parking area.

Cee’s Odd Ball Challenge (COB) is all about those great photos that you take which really don’t seem to fit into a common category.  We’ve all taken them and like them, because we just can’t hit delete and get rid of them.

There is never a theme to this challenge, so what is an odd ball is all up for you to discover and photograph.

I hope that you have a lot of fun with this challenge!  To read more about Odd Ball photos click here.

Create a COB post

  1. Then add a link to your blog in my comment box.  To be considered to be featured, I need a link or pingback to your blog in the comments section.
  2. To make it easy for others to check out your photos and post, title your blog post “Cee’s Odd Ball Challenge” or…

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What is your literary challenge for the month? #marketing #writing #reading #publishing #April

Motown Writers Network . . . Michigan Literary Network

AuthorChallengeYellow

I’m always available to answer questions for you because it may be the questions millions of other authors are trying to get answer and the answer we come up with could help not only you, but others as well.

If you’d like just a private consultation, click here. 

Now, HOW CAN I HELP YOU? (Leave your response in the comments) 

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Herbed Meatballs and Stuffed Onions with Cherries

Tasty Eats

Herbed Meatballs and Stuffed Onions with Cherries Ronit PensoMeatballs cooked with cherries, are known in the Persian, Bukharin and Georgian cuisines. Stuffed onions are also known in these cuisines, and in the Turkish and Greek ones as well. In the following dish, I took the liberty of combining all the above into a free-style version, while using different seasoning and mixing the two dishes in the same pot.
The result was very tasty; the two dishes complemented each other, and having both dishes in one pot made for easy entertaining. The fact that the dish tastes even better after a day in the fridge, made it even more entertaining-friendly.  Try it and enjoy.

Notes:
* As with any ground meats, I recommend grinding it at home. This way you have full control over the freshness and type of meat you’re using.
* I’ve used a mixture of ground beef shoulder and center cut shank, with the bone marrow…

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Color Your World – Cotton Candy

Tourmaline .

cyw 2017 badge

The Color your World challenge will run January through April, for 120 days, with a new Crayola color topic posting each day. Join in daily, or post at your leisure.

Enter your photos, drawings, quotes, poems, stories, anything, as long as it is inspired by the color of the day.

Since this is a daily challenge, I will not have time to compile a link list daily for participant entries, however, (1) tag your post #cyw or #coloryourworld so others can follow along in the reader, (2) share your link in the comment section of each color post and (3) sign up on the home page. When you fill out the form on the home page, a link to your blog will be added at the bottom of that post – that way other participants can find all your challenge posts.

View all challenge prompt posts here.

View all colors…

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