Mic Spencer

Me too lol...

RIP Sofia Gubaidulina, a great.

Night Cat...

Mick Lynch "Nigel Farage is a racist."

RT if Mick is right.

...and amazing eyes..!

Great stuff! I had blood test earlier in week and it was all fine too, celebration time haha...

wow!

Yes, ridiculous..!

useless...

RIP pianist Herbert Henck...always was a fan of his interpretations after seeing him at the CCA in Glasgow...

Oof, those eyes!

V cute...and...relax!

🤣

Great stuff!

Cool dress..!

RIP Denis Law. Great player...

🤣

Sad news indeed...

Man, RIP David Lynch, one of my absolute favourite artists ever...

This elegant dish is perfect for a special dinner or just because you deserve it. **Ingredients:** - 4 lobster tails - 1 lb scallops, patted dry - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 2 tablespoons fresh parsley, chopped - Juice of 1 lemon - Salt and pepper to taste - 1 tablespoon olive oil **Directions:** Start by preheating your oven to a cozy 375°F (190°C). While that warms up, grab a small saucepan and melt the unsalted butter over medium heat. Once it's nice and melty, toss in the minced garlic and let it sauté for 1-2 minutes until your kitchen smells heavenly. Stir in the fresh parsley and a splash of lemon juice, then take it off the heat. Next, lay those lobster tails on a baking sheet and give them a generous brush with your fragrant garlic butter, seasoning them with a sprinkle of salt and pepper. Pop them in the oven and bake for about 10-12 minutes, watching for them to turn a luscious bright red and the meat to become beautifully opaque. While the lobster is baking, heat up the olive oil in a large skillet over medium-high heat. Season the scallops lightly with salt and pepper, then add them to the hot skillet. Sear them for about 2-3 minutes on each side until they’re golden and cooked through—a sight to behold! Once everything is ready, plate up your succulent lobster and golden scallops, drizzling the remaining garlic butter over the top for that extra touch of indulgence. Enjoy this delightful dish that brings a taste of the sea right to your table! #lobster #seafood #garlicbutter #finedining #deliciouspairing

🌟 Tender Pot Roast with Root Vegetables 🌟 Ingredients: - 3 lb beef chuck roast - 4 large carrots, peeled and chopped into hearty chunks - 1 lb baby potatoes, halved for perfect size - 1 large onion, quartered to bring sweetness - 3 cloves garlic, minced for that aromatic kick - 2 cups beef broth, rich and savory - 1 cup red wine (optional, but adds depth) - 2 tbsp tomato paste for a hint of sweetness - 2 tbsp Worcestershire sauce for umami goodness - 1 tsp dried thyme, a classic herb - 1 tsp dried rosemary, fragrant and earthy - Salt and pepper to taste, to season perfectly - 2 tbsp olive oil for searing Directions: 1. Preheat your oven to a cozy 325°F (165°C) to get things started. 2. Generously season the beef roast with salt and pepper, letting the flavors sink in. 3. In a large Dutch oven, heat up olive oil over medium-high heat. Once hot, add the roast and sear each side until wonderfully browned, which should take about 3-4 minutes for each side. Once it's golden and delicious, remove it and set aside. 4. In the same pot, toss in the quartered onion and minced garlic, sautéing until you catch that enticing aroma—around 2 minutes will do. 5. Stir in the tomato paste, then pour in the beef broth, red wine if you're using it, Worcestershire sauce, thyme, and rosemary. Bring everything to a gentle simmer, mixing those flavors together. 6. Now, it's time to return the roast back to the pot! Nestle it among the carrots and potatoes for a beautiful arrangement. 7. Cover the Dutch oven and lovingly transfer it to your preheated oven. Let it cook for 3-4 hours, allowing the roast to become tender and pull apart effortlessly. 8. When it's time to serve, dish out the roast alongside the fluffy potatoes and vibrant carrots, drizzling the savory juices over everything for that extra touch. Get ready for a warm, delicious meal that fills the soul! 🍽️✨ #comfortfood #slowcooking #familydinner #potroast #homemade

✨ Tender Ribeye Steak and Juicy Shrimp in Garlic Butter Sauce ✨ Get ready for a delightful combination of flavors with this mouthwatering ribeye and shrimp skillet! Perfectly seared steaks meet garlicky shrimp in a luscious butter sauce that's simply irresistible. **Ingredients:** - 2 ribeye steaks (about 1 inch thick) - 1/2 lb large shrimp, peeled and deveined - 3 tablespoons olive oil - 3 tablespoons unsalted butter - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - Salt and black pepper to taste - Lemon wedges, for that bright finish - Fresh parsley, chopped, for garnish **Directions:** 1. Start by seasoning those delicious ribeye steaks with a sprinkle of salt and black pepper on both sides to bring out the flavor. 2. Heat up a large skillet over medium-high heat, and add in 2 tablespoons of olive oil. Once it's nice and hot, gently place the ribeye steaks in the skillet. Sear them for about 3-4 minutes on each side until they reach your preferred doneness. Once done, remove the steaks and let them rest for a moment. 3. In the same skillet, add the remaining tablespoon of olive oil along with the butter. Toss in the minced garlic, fresh rosemary, and thyme, cooking for about a minute. Just wait until you can smell those amazing aromas! 4. Time to add the shrimp! Sprinkle them with a pinch of salt and cook for about 2-3 minutes on each side until they turn that beautiful pink color and are fully cooked. 5. Return the ribeye steaks to the skillet, letting the flavors mingle. Spoon that garlic-herb butter over the steaks and shrimp, and enjoy the colorful sight! 6. Garnish your dish with fresh parsley for a pop of color, and serve it all up with some lemon wedges on the side for that zesty touch. Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 540 kcal Servings: 2 servings #surfandturf #garlicbutter #steakhouse #easymeals #dinnerideas 🍽️

🌟 Indulge in this Succulent Lemon Garlic Baked Cod! 🌟 Ingredients: - 4 cod fillets - 2 tablespoons olive oil - 2 tablespoons lemon juice - 4 garlic cloves, minced - 1 teaspoon lemon zest - Salt and pepper to taste - Fresh parsley, chopped, for garnish - Lemon slices, for garnish Directions: 1. Preheat your oven to a cozy 400°F (200°C). 2. In a small bowl, whisk together olive oil, zesty lemon juice, minced garlic, lemon zest, and a sprinkle of salt and pepper until well blended. 3. Arrange the cod fillets snugly in a baking dish and lovingly pour that delightful lemon garlic mixture over them, ensuring they’re nicely coated. 4. Lay lemon slices on top of each fillet for an extra burst of flavor. 5. Slide the dish into the preheated oven and let it bake for about 12-15 minutes, or until the fish flakes easily with a fork, filling your kitchen with a mouthwatering aroma. 6. Before serving, don’t forget to sprinkle fresh parsley on top for that pop of color! Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 185 kcal Servings: 4 servings This dish is a beautiful blend of fresh flavors and is perfect for a healthy dinner that everyone will love. 🍋🐟✨ #BakedCod #HealthyDinner #LemonGarlic #SeafoodDelight #HomeCooking

I’ll share 4 free recipes with you in exchange for a simple repost!🙏

the complete recipe in the image's ALT text description.

#foodsky #recipes #cooking #recipeOftheday #cookies #breadsky #recipe #yummy

But still a great pic!

Aw, RIP Tony Slattery, a very funny man...

RIP Elgar Howarth. I met him when I was composer-in-residence at the National Youth Brass Band Summer course back in 2003, a total gentleman, very lovely...

Not about winter, but about love and weddings etc...'Valentine' by Carol Ann Duffy...https://www.scottishpoetrylibrary.org.uk/poem/valentine/

😀

Curry Laksa (Ottolenghi recipe), incredibly tasty, layered spicy heat with green beans, beansprouts and noodles, buttered toasted sourdough on the side...I used chicken stock but switching that out for veg stock would actually make it vegan...

Looks fab!

YouTube video by Alannah Marie 28 Steinway Pianos!!

7 years ago now...Alannah Marie's and my co-composed piece, 'Light/Resonance/Decay' for 28 pianos. A blast. www.youtube.com/watch?v=b02u...

I got whammed at eye clinic this morning, urgh...haha

Yep, works a treat...