I love that sweet feeling it brings when I find it eventually.
It’s absolutely worth all the effort.
My heart thumping with excitement, my head spinning with joy.
With the help of my beloved camera (yes, beloved, I’m sorry… but it just happens to be so), I capture that glittery snippet of reality and keep it as a trophy forever.
Sweet, sweet feeling…
I love looking at things from different angles.
I love the different perspective.
There’s a lot of magic to be found when you shift your point of view slightly.
I love closer looks.
To watch the nature’s heartbeat from afar – not disturbing it, yet still being able to caputre its intimacy – is very precious to me.
Oh… and there are a lot more things that I love about photography… and I will surely share them with you when the time comes…
‘What does that mean?‘… you might be asking…’What’s wrong?’
‘Is that still Petra writing or has she been kidnapped by aliens and they’ve taken over the site and sabotage it?’
Well, I can explain…
Poetically put, …. we (meaning me and my boyfriend) have reached the horizons that should have remained untouched and seen the things that should have been left unseen.
In other words,… I can’t zip up my jeans. My boyfriend can (zip up HIS jeans, not mine), but they come undone right away.
As a result of these unfortunate circumstances, some decency has been called for… which brings me magically to those wonderful meringues the picture of which has been running around my head for the past few days. So, if by any accident they appear over here one day, forgive me please, dear friends.
These are the ingredients you need to make the wonderful oriental Chicken Curry.
And here they are again, except the oil and the water, which are standing somewhere aside, tapping their little feet against the countertop nervously, because they couldn’t fit into this picture.
Don’t you be worrying oil and water, you’ll have your own pictures.
1. See? Pour the oil into your pan and heat it up.
2. Peel the onion and chop it finely.
Chop, chop, chop.
3. Add the onion into the pan, stir and fry.
4. Grab the garlic and peel it.
To have this task as easy as possible, just press the clove firmly with the flat side of a broad knife.
You’ll be able to remove the peel easily now… probably in one piece.
Awesome, isn’t it?
5. Slice the garlic…
6. … and into the pan it goes to make friends with the onion.
Stir and fry until they soften.
7. Meanwhile, we can prepare the curry paste.
We are going to need the lovely curry powder (oh, how thankful I am for this heavenly, oriental mixture)…
… and the tomato purée.
Place these two ingredients into a small bowl and give them a good mix until you have a nice, paste-like mixture.
8. Add the paste into the pan and continue to fry for about 1-2 minutes.
9. Cut the chicken breasts into 1-inch (2,5 cm) pieces and add them to the mixture.
10. Mix for about 5 minutes or until colored on all sides.
11. Pour in the water, add the salt, cover and let simmer on a medium heat for a further 20-25 minutes.
Stir every now and then.
12. Cut the pepper into cute little cubes, add to the mixture and continue to cook for 5 more minutes.
And here we are, in all the beauty, served with rice.
Yum!
Enjoy, dear friends.
(If you’d like to see more of my posts, click this.)
