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Lewis Ginter Botanical Gardens at night

Photo’s by Angela Ghataora

Lewis Ginter Botanical Garden 

Photo by Angela Ghataora with Sony A77

Lewis Ginter Botanical Garden at night Photo by Angela Ghataora 

Sony A77

A few pictures from my trip to Skyline Drive this weekend
Photos by: Angela Ghataora

another overview of RVA on a hazy day in Richmond,VA 

Photo: Angela Ghataora

I am not sure how many people will answer but I can submit 5 additional images for my camera club end of the year contest/evaluation and I have narrowed it down to these seven, If you could tell me your favorites I would appreciate it.

All photos taken by Angela Ghataora

Angela Ghataora at Viewbug

Some of my photos I have in online contest over at

Roses in vase
#roses #flower #nikon #rose #Edited #garden #love #vase #flowers
(from @Lodema1 on Streamzoo)

photo by Angela Ghataora

Sail by Awolnation

(Created with TuneWiki using Sail lyrics by AWOLNATION)

Check out my photos on ViewBug.


Niagara Falls in Black and White, taken from the Canadian side from the tall needle tower, photo by Angela Ghataora

A rose is a rose is a rose

Homemade low carb chicken and mushroom pie

Filling Ingredients

2lbs of chicken thighs (boneless/skinless)

12 oz fresh mushrooms sliced

1 cup chicken stock

1/4 cup heavy cream

4 TB of unsalted butter

salt & pepper to taste

1.5 tsp of rosemary

1.5 tsp of thyme 

1 Tb of fresh garlic

couple of sprinkles of red pepper

Preheat oven to 350 F.  Cut up the chicken into bite size pieces.  In a frying pan melt 2 TB of butter and add garlic and mushrooms, saute until mushrooms are soft. Put mushrooms aside and melt remaining 2 TB of butter in pan and fry up cut up chicken thighs until golden and cook through, add in chicken stock, cream, rosemary, thyme, salt, pepper and red pepper. Simmer the chicken for 10-15 minutes to let the sauce thicken and the chicken to become tender. Add back in the mushrooms and garlic and simmer together for another 5-10 mins. (thickening agent can be used but not needed)


24oz of cauliflower

2 TB of unsalted butter

1/4 cup of parmesan cheese

2 TB of heavy cream

salt & pepper to taste

Boil the cauliflower until soft, drain in colander and mash in colander to get as much water out as possible. Add back to pot and put in 2 TB of butter and cream then on low heat mash the cauliflower until cream and butter are incorporated, salt and pepper to taste and add in parmesan cheese and mix well. 




Take the filling and place in oven safe dish, if there is a lot of sauce/gravy you can drain some of it off and put to the side to garnish after cooking.  Spread cauliflower mash on top, covering the meat mixture.  Bake for 20 minutes or until hot through.  


Cut into 8 wedges and serve. Garnish with extra gravy if desired. 

Working horses during Whipple City Days in Greenwich, NY; photo by Angela Ghataora