Lockdown photography and a vlog

Happy new year everybody! May your 2021 be much more fulfilling and less turbulent than your 2020. With the new year came a new camera for me (a few weeks before to be precise). More specifically this is a Nikon Z7ii for those of a technological bent; hot off the mirrorless press. And I'm loving it!  Naturally I've been out and about over the Christmas holidays doing my best to capture some nice photos. This has been easier said than done during the pandemic, and especially now we've been fully locked down again :( Photography is something I've been doing for many years now, but this time I've tried my hand at producing a little video cataloguing my exploits over the last few weeks. This is the first time I've filmed and put together something like this, and truth be told I'm a little nervous to put it out in the World. I don't think I have the best on-camera persona, but perhaps this will get better over time if I do it more. SO... I'd really apprec

Nando's Macho Peas at Home

I think Nando's is primarily a British thing, so for those unaware it's basically a chain of chicken restaurants that seems to be frequented largely by local teenagers. They make a mean pea-based side dish that I quite like, so I originally filmed the Mrs when she made our rip-off version at home. Due to one thing and another, she never recorded the voice over so I put the following quick video together one afternoon.

They're actually pretty close to the ones you get in the restaurant. But don't kid yourself, they're not exactly good for you! See below for written recipe.


Video from the blog of the Mrs: Graceless Living.


Ingredients


  • Petit Pois (enough for two people)
  • Fresh bird eye chillis (one or two depending on your taste). Finely chopped.
  • A handful of fresh mint. Finely chopped.
  • 1 tbsp of fresh parsley. Finely chopped.
  • Large knob of Butter.
  • Salt & Pepper.
  • No need to be too exact with the quantities!


Method


  1. Boil the peas until al dente.
  2. Non-bourgeois translation: cook until edible but still firm to bite.
  3. Add an angina-inducingly large knob of butter to a small frying pan and cook on a low heat.
  4. Strain the peas, bash them up a bit with a masher and set to one side. There should still be some whole peas left in the dish.
  5. Add the chopped chillis, parsley and mint to the butter, and heat gently for a minute.
  6. Add the peas to the pan, mix well, season to taste, and then serve.
Knockout!