Nikon Z7ii - My First 3000 Shots

It has taken me a lot longer than anticipated but I've finally found the time to put together the  3000 shots with the Z7ii video . Thanks once again for the comments people left last time, it has been great to hear from you 🙂 So as the title says, I've now been through about 3000 shots with this new camera. This video isn't a review of the camera (there are plenty about) but I've been through some quick points at the start before I get into what I've been up to recently. I'm not really a fan of all the gear videos on YouTube and that's not what I want to produce, so you can skip over all that **if you're not bothered about the camera stuff. Usually I'd like to plan a trip or two away with a new camera body, but for the last 3-4 months I've not been able to go anywhere so you'll just have to deal. I'm not going to go over photos I've shown before, but if you're interested there's a couple of  other videos  available to watch

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!