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squeaky104
Market Photos
Mission photos
This historic the tiny shop on Rt 135 in Natick, Massachusetts was where Henry Wilson, the 20th vice president of the United State of America, learned to make shoes. He was known as "The Natick Cobbler."
Beef tenderloin with sauteed mushrooms, steamed asparagus, fresh corn, carrot slices rolled into faux flowers, garlic & herb quinoa, yellow cherry tomatoes, wild arugula, Himalayan pink sea salt, Malabar pepper, topped with pomegranate arils.
Winter snow and ice at the seaside on Cape Cod.
Momo - my Snow Bengal resting in her window bubble, looking out at the bird and squirrel feeders.The triple pane glass faces west, so even on cold winter days, with 2 ft. of snow only inches away, she lays warm in her sunbeams, and watches bird TV !
A visitor to the estuary by West Dennis Beach on Cape Cod, near Light House Inn.
Sliced beef tenderloin, with steamed veggies including zucchini, white carrot, broccoli, mushrooms, corn, all over Seeds of Change garlic quinoa.
Just veggies......baked sweet onion, carrot and kale veggie nests, sliced baby cucumber, sliced Hass avocado, and a couple of cherry tomatoes. Fresh and flavorful.
New England autumn foliage on the historic Old Kings Highway Rte 6A, where Thoreau travelled, and about which he wrote extensively. The cool, crisp New England temperatures are perfect to enjoy the colorful maple trees.
Sliced beef tenderloin with mushrooms, steamed broccoli, strips of zucchini and white carrots, folded into floral shapes, fresh corn cut from the cob, and served on a bed on garlic and herb quinoa and brown rice.
I call these "Tortizzas" (yep, I made that up.) This is a low carb, whole wheat tortilla that I put into a black iron skillet with a little vegetable oil. Cook on each side on high until it just starts to get ever so slightly golden in spots. Then the heat gets turned down to low and a spoonful of pizza sauce gets spread on it. Then add on whatever veggies you like (great for leftovers.) I used corn (cooked in the micro for 4 minutes then cut from the cob,) amd some leftover cooked broccoli and sauteed mushrooms. A sprinkle of salt, pepper and any seasonings you like (I used marjoram) and a really big handful of finely shredded Swiss cheese. I put a cover over the pan and let the veggies heat through and melt the Swiss cheese. The cheese looks like it disappears, but it absolutely there with it's wonderful flavor plus it works like glue for the veggies. The bottom comes out crispy, and the flavors are always different because the toppings are not always the same. I use it as a lower carb lunch and a much healthier alternative to pizza. Especially on game day, it's my choice instead of pizzas and sub sandwiches, or fried chicken and potato salad.
Baked haddock with seasonal vegetables. The rainbow carrot slices were folded into roses. Fresh pomegranate arils add color and texture i addition to a sweet and slightly tart surprise.
The art of food. Colors, textures, flavors, combine in a choreographed symphony of harvest bounty. Strips of multi color carrot ribbon roses; two-tone sugar sweet corn freshly cut from the cob; baby Bella sliced and sauteed mushrooms; pencil thin lightly steamed fresh asparagus spears. The warm vegetables were seated on a very modest layer of garlic and herb quinoa, then kissed with a drizzle of melted butter and a pinch of Himalayan pink salt and freshly ground Malabar black pepper. Finished, by topping with room temperature fresh pomegranate arils.
Snowfall from a Winter storm in 2017 on Cape Cod
New England Clambake with steamed lobster, shrimp, and steamer clams.
Steak, charred red bell pepper strips, sauteed mushrooms, lightly steamed spinach, sliced cucumber, with wild arugula and tender young pea shoots.
Sliced beef tenderloin with 7 veggies. Juicy medium-rare beef highlights the plate filled with steamed broccoli, asparagus, white and orange ribbons of carrot, sliced beets, oven roasted slices of tomato and fennel, with quinoa and cherry tomatoes.
Lobster meat with red peppers, asparagus, tomatoes, in a light garlic infused wine sauce, finished with butter. Served on a bed of garlic & herb quinoa and brown rice.
Sliced beef tenderloin with 5 veggies. Steamed broccoli, fresh corn, mushrooms, ribbons of zucchini and white carrots, all served over quinoa.
Seafood medley of Lobster, scallops, littleneck clams, and haddock simmered in a tomato, white wine, saffron infused broth reduction, served over oven roasted asparagus spears and pan fried (in butter,) planks of summer squash.
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