Food Day 2013
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Pair of European Roller’s (Coracias garrulus). With a very unusual food pass or here, throw! It’s part of the pairing process prior to mating and was seen here in Serbia during the 2018 breeding season.
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On a cold winters day you look for comfort food. Today it was in the form of waffles. I don't have a waffle maker so I uesed store bought ones, but they still filled the bill. If you want to see more of my photography please stop by the Fulcrum Imaging website at www.fulcrumimaging.com. Follow us on Instagram as well @fulcrumimagingstudio.Toronto Food Drink and Product Photography by Fulcrum Imaging Studio. Copyright 2015
Korean food is my new favorite. I was on a Japanese kick for a while, then Indian, but Korean food is where it's at.
Little fast food today in a home made mix.
Bread, home made avocado and tuna fish salad with home made mayonnaise, iceberg salad, home made pickles, onion, meat mix on grill, cheese, ketchup.
Doesn't look like much (fast food, fast shot), but I like it.
Tomorrow I will tell you about that salad, a must try.
NIKON D5000
Nikkor 50mm f/1.4
1/200 s at f/2.8, ISO 200
If you use this photo, please credit: www.kjokkenutstyr.net (Kjokkenutstyr.net) with a clickable link.
The adults were pretty fine with me staying so close to the nest. It was like a competition: who would bring more food to the just hatched chicks?
ATSH - Summer Food
52 Weeks of 2016
Week No: 27
Theme: Tabletop Photography
Category: Technique
ODT - Color on Black
Olio d'oliva, qualche spicchio d'aglio da far soffriggere un pò in padella. Pulire le seppie, avendo cura di tenere da parte la vescichetta del "nero", tagliarle a listelli e aggiungerle al soffritto con un pò di vino bianco. A parte cuocere la pasta e scolarla, un momento prima di scolare la pasta rompere la vescichetta delle seppie nella padella e mescolare il tutto con un pò di prezzemolo, aggiungere la pasta scolata e girare sul fuoco. NB: per una migliore resa consiglio di rompere la vescichetta del nero direttamente in padella schiacciandola con un cucchiaio di legno.
C13650
I can't help it. Their polished good looks seduce me every time I'm in the store.
Speaking of polished good looks.. I'd really like to run into George Clooney at the grocery. Just an .. after-thought...
Erdélyi/Kolozsvári rakott káposzta
Ingredients:
1 pound ground pork
1 cup water
1 pound sauerkraut
1 pinch of dry marjoram and
1 pinch of ground caraway
1 bay leaf
1 cup of cooked rice
1/2 pound smoked sausage and/or ham
1 cup sour cream
1 large onion, chopped
2 cloves of garlic, pressured
1½ tablespoon sweet Hungarian paprika
2 tablespoons oil
salt
black pepper
Directions:
Cook rice and set aside.
Sautee onion and garlic in oil on a medium heat until translucent, add meat, paprika, season with marjoram, caraway and add a bit later the water. Cook meat for about 10 minutes or until there is no more liquid. Add black pepper and set aside.
Rinse sauerkraut and cook in a large pot until tender and season with bay leaf.
Slice sausage or ham.
Use a large casserole dish.
Layer sauerkraut in base of dish, add layer of meat,than a layer of rice and another layer of sauerkraut.
Cover with sour cream and arrange ham and/or sausage slices on top.
Bake in a 350F oven for about 30-45 minutes.
Remove from oven and let it rest for about 15 minutes.
Serve with sour cream.