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@paigevincent09: See why I love this hobby? 🤍 #meta @Meta #stormchasing @Nikon USA

paigevincent
paigevincent
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Region: US
Friday 24 April 2026 14:52:53 GMT
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tornadobray499
☈ ⚡︎🌪️𝘣𝘳𝘢𝘺𝘸𝘹 :
I love this hobby to I been doing it for 10 years
2026-04-25 03:33:28
1
redlinephoto
redlinephotography 🇺🇸 🚨🚒 :
Where was this?
2026-05-21 14:10:25
0
chaveztoofresh
Park ♱ :
Great catch!!!!!
2026-04-25 03:07:12
0
bummyshark
bummyshark 🌪️ :
you’re living my dream 🩷
2026-04-24 15:47:59
0
stormchasernicolem
StormChaser Nicole M🌪️💜🧡 :
Nice job girly!
2026-04-24 22:14:58
0
loic.ebrhrd
Le Traqueur de Tornades :
🙂‍↕️🙂‍↕️🙂‍↕️
2026-04-28 06:43:08
0
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Welcome to episode 2 of my One Pot One Tray series! Trying to keep you midweek meals running as smooth as possible by sharing recipes that are done all in one vessel to minimise the cleaning up and keep it as hassle free as possible. Todays recipe is a deliciously fragrant lemongrass, ginger and coconut rice with a chunky piece of sesame crusted salmon on top! Super easy, super fresh and suuuuper delicious - get it on the roster! feeds about 4 Ingredients: 500g fillet of salmon (or trout/cod/hake) 250g jasmine rice 200ml coconut milk 300ml veg or chicken stock 1 shallot 2 stalks lemongrass 4 inch piece of ginger 4 garlic cloves 2 courgettes 200g spinach 4 sprigs of spring onion 2 tbsp sesame seeds crispy chilli oil and lime to serve Method: Pre-heat the oven to 190C. Dice all the veg up and rinse your rice thoroughly. Fry the shallot, lemongrass and courgette in an ovenproof dish for 4-5 minutes and then add the garlic and ginger. Fry for a further minute or two and then add in the rinsed rice. Mix well. Blitz or whisk the coconut milk and stock together and then pour this over the rice and stir. Bring to a gentle simmer. Meanwhile, cover the fish with the sesame seeds and some salt. Once the rice mix is simmering, add the fish on top, clamp on the lid and pop in the oven for 12 minutes. Whilst in the oven, roughly chop the spinach and slice the spring onion and limes. Remove the pot from the oven and leave to stand with the lid on for 5-7 minutes. Remove the lid, gently lift the fish out and cover with foil whilst you stir the spinach through the rice so it gently wilts. Pop the fish back on top, dress with crispy chilli oil, lime juice and spring onion!
Welcome to episode 2 of my One Pot One Tray series! Trying to keep you midweek meals running as smooth as possible by sharing recipes that are done all in one vessel to minimise the cleaning up and keep it as hassle free as possible. Todays recipe is a deliciously fragrant lemongrass, ginger and coconut rice with a chunky piece of sesame crusted salmon on top! Super easy, super fresh and suuuuper delicious - get it on the roster! feeds about 4 Ingredients: 500g fillet of salmon (or trout/cod/hake) 250g jasmine rice 200ml coconut milk 300ml veg or chicken stock 1 shallot 2 stalks lemongrass 4 inch piece of ginger 4 garlic cloves 2 courgettes 200g spinach 4 sprigs of spring onion 2 tbsp sesame seeds crispy chilli oil and lime to serve Method: Pre-heat the oven to 190C. Dice all the veg up and rinse your rice thoroughly. Fry the shallot, lemongrass and courgette in an ovenproof dish for 4-5 minutes and then add the garlic and ginger. Fry for a further minute or two and then add in the rinsed rice. Mix well. Blitz or whisk the coconut milk and stock together and then pour this over the rice and stir. Bring to a gentle simmer. Meanwhile, cover the fish with the sesame seeds and some salt. Once the rice mix is simmering, add the fish on top, clamp on the lid and pop in the oven for 12 minutes. Whilst in the oven, roughly chop the spinach and slice the spring onion and limes. Remove the pot from the oven and leave to stand with the lid on for 5-7 minutes. Remove the lid, gently lift the fish out and cover with foil whilst you stir the spinach through the rice so it gently wilts. Pop the fish back on top, dress with crispy chilli oil, lime juice and spring onion!

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