The Changing Seasons: March 2021
Learning how to use my phone camera … more compositions with people in my view, as well as working on my close-ups.
Loving Husband & Nature Lovers at the Water Lily & Lotus Pond 
Water Lily
Learning in the kitchen …
(from left, clockwise) Shio Pan – a curious Japanese bread which fascinated me, wholemeal Challah – didn’t turn out quite like I expected but still delicious, softer cinnamon rolls using the tangzhong method- I am now a huge fan!
How was your March? Did you do anything fun & memorable?
Notes:
- The lead photo is a lotus flower taken at Bishan-Ang Mo Kio Park on 7 March 2021
- This post is my contribution to
- The Changing Seasons hosted by Su at zimmerbitch
- Friendly Friday Challenge: Something Learned hosted by Sandy at TheSandyChronicles and Amanda at SomethingToPonderAbout
Touring My Backyard 
I loved the lotus photo too, Ju-Lyn. The weather looks idyllic, as do the breads. I’m so impressed.
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Thanks for the encouragement Tracy.
The photography and baking share something in common – I try and hope for the best … sometimes it works out, but sometimes, well … we keep at it!
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Cookie monster vision. 🤣
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Your close-up of the flower with the tiny insect is beautiful! And your shio pan looks delicious.
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Thanks so much Laurie! I was quite fascinated by how well the camera does – I love surprising myself this way! The shio pan was a fun experiment – it is too salty a bread for me although Older Daughter loved the sea salt crystals on top of it!
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The water lily looks beautiful as do the photos of your baking. I’m amazed by the size of the challah!
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Hee hee! Giant challah!
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I’d never heard of tangzhong, but am really keen to try this method out with my next bake.
Good on you for becoming more conscious of the processes of photography. All your images here are lovely, particularly the water lily.
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I’m not a huge fan of very soft Asian-style buns so I didn’t need to tangzhong …. but when I saw this King Arthur recipe which called for this method, I just had to try it. The buns stay softer for longer as well.
Thank you so much for your encouragement – you continue to inspire me with your beautiful images and I strive to be better!
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I was really interested in the science behind it, and can totally see how it makes sense. I’m not a huge fan of the very soft Asian buns either, but am always happy to try things that improve my bread-making.
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I have recently realised I love working with enriched doughs – although not necessarily a fan of consuming them. Just as well there are those in the household who welcome a soft bun or challah or two!
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Whereas my attempts at enriched doughs are generally disappointing.
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Older Daughter and I have talked at some length about this – we think that maybe our warm humid weather makes it conducive to work with enriched doughs.
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That’s an interesting point. I suspect mine needed a lot more proofing time; unlike the other breads I make, where I kind of know when they look and feel right (and it’s always sooner than I expect).
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Very well taken photo & kudo’s to you for getting more people in your picture!
Not so long ago I laughed at a colleague who told me he’d upgraded his phone to get a better camera. I’m not laughing now 🙂
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These new phone cameras are really quite something else!
Thanks for your support & encouragement, Sandy!
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You are doing really well with the phone camera. Nice pictures. The food looks delicious.
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Thanks so much for the encouragement. I will keep at it!
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Love the flower picture with the insect. I love it when I can catch nature at work.
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I love insect & flower images – I haven’t been able to grab many though … I am too slow to the draw usually!
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They are hard to catch sometimes. You did great with this one.
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Thank so much for the encouragement!
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You are very welcome.
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