This week’s WordPress Weekly Photo Challenge is GREEN.  Most of the trees around me have finished showing off  their fall plumage.   The bright colors are gone and there is little left that is green.  Grays and browns have taken over until Spring.

But, that doesn’t mean that there aren’t green things around me:

Below are a few of the entries for this week’s challenge.   Check out more in the comments on The Daily Post.

11 responses to “Green

  1. Great selections… TY for the pingback. 😉

  2. Pingback: Weekly Photo Challenge:Green (Nepal) « What's (in) the picture?

  3. Pingback: Weekly Photo Challenge: Green (England) « What's (in) the picture?

  4. Pingback: Weekly Photo Challenge: Green (Ireland) « What's (in) the picture?

  5. Pingback: Weekly Photo Challenge: Green (Fields of Summer) « What's (in) the picture?

  6. Pingback: Weekly Photo Challenge: Green Gallery | Humbled Pie

  7. What is that delicious looking combination with the Brussels sprouts???

    • This is my favorite way to cook b. sprouts & I have many variations of it, including a vegan or strict vegetarian method.

      In a skillet with a lid, cook 3 strips bacon. Remove from pan. Either quarter or halve sprouts. Alternately, can shred or shave the sprouts. Add sprouts to pan w bacon drippings and saute until they are crisp — about 2 – 3 minutes. Getting a nice crisp on the sprouts is key, but don’t overcook them. Add one apple, either cut in thin slices or in small bite-sized chunks. I usually use a Fuji, but had a Granny Smith, so it isn’t as visible in the photo. Added a little bit of water (maybe 1/4 cup? Can use chicken stock or veggie broth), covered pan & lowered heat for about 10 minutes until sprouts are cooked through, but not mushy. Raised heat to cook off most of the liquid. Added the bacon, crumbled and about 1/4 cup of cheese. I usually use a blue cheese which gives a nice saltiness to the sprouts (Ludwig Farms Vermillion River Blue is my current favorite and they sell online But, last night I used Ludwig Farms Sangamon double cream in these sprouts — a very creamy & buttery cheese. A great treat. If I don’t use bacon, I will saute in olive oil & use a dash of butter at the end. If I have them, will also add a handful of either raisins or dried cranberries. Cranberries add nice bit of color & make the sprouts look v. festive. I’ve adapted this recipe from a vegetarian recipe I found years ago that included tofu & walnuts for a one-dish meal. Leave out the bacon & bacon fat (and cheese if you want) and you still could have a complete meal — well, maybe not the best balanced nutritionally, but these are so yummy that I could eat only that for a meal!

  8. Hi Anne,
    This is a very nice series, and great for the theme.