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Jobst von Berg © 2023
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Beauty on the breeze...a tiny seed full of promise and potential. Wind-borne, wandering, hopeful of a safe and nurturing home.
Moments such as this are a reminder for me to be mindful and not get overwhelmed by the minutiae that human life often provides…the natural world and its cycles carry on regardless, unrestrained, unshackled. And for these constant reminders, I am grateful.
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SUNSET ~ Florida Everglades U.S.A.
Loxahatchee National Wildlife Refuge
Moody Winter Sky ~ Touch of Red
South Florida ~ Palm Beach County, FL
© All Rights Reserved Please don't use this image on websites, blogs or other media without my explicit permission
see on fluidr: www.fluidr.com/photos/msdonnalee or click to view on flickr black
the castro
san francisco, california
This shot was made to test the fabulous Olympus 300 f4 PRO. I have to say that I'm impressed by the sharpness and stabilization of this lens.
Unfortunately my hobby-budget is quite limited so this buddy will stay on my wishlist!
The picture shows some stainless steel pipes at the Porsche factory in Zuffenhausen.
Vida de fotógrafo é assim.
Vai para a cozinha, começa a fazer a comida, comida pronta, põe no prato e o que sobra?
Sobra a panela vazia.
Vazia para você!
A panela estava cheia de pose!
Tive que fotografar.
Ice crystals aloft reflected in the light of Venus over the lake. My Nikon couldn't capture the photo so I asked my husband to grab the shot on his cellphone and I completed the processing. Woke up to a snow covered landscape after a 45 degree day.
For 119 pictures in 2019 #66 "Less is more". Less cheese, more onions makes a tasty grilled cheese. This was made using asiago bread, a layer of swiss cheese, some roast beef piled on, a big pile of the sauteed onions (see next photo), and a final layer of cheese. Butter one side and grill just like you would a plain grilled cheese. Butter the other side and flip. Grill until cheese is fully melted. It got the name "french onion" because of the addition of very well caramelized onion. Sauteing with a bit of vermouth adds something very nice. Note that this is not my recipe, the idea came from a youtuber named Sam the Cooking Guy. I did have to use a different type of bread.