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Macro Monday
December, 26th 2022
including following 2022 themes
- Reflection
- Bulb
- Spiral
- Four
- Radiant
Analogica con Nikonos III ( 1975 ), fotocamera subacquea priva di esposimetro, messa a fuoco su scala metrica, Nikkor 35 mm 2.5 f, Kodak color 200 asa.
Macro Mondays ~ Timepiece
Thank you to everyone who pauses long enough to look at my photo. Any comments or Faves are very much appreciated.
The Japanese crosne:
This ancient vegetable originates from northwest China, despite the reference to Japan in its name!
Even more curiously, it owes its name to the town of Crosne, in France.
Crosne is grown for its creamy white edible tubers which take the form of small rosary beads only a few centimeters long.
Their fine flavor with hazelnut aromas is similar to salsify, Jerusalem artichoke and artichoke
In Japan, crosne is often used in the preparation of osechis, traditional Japanese New Year dishes.
In China, crosnes are preserved in a vinegar brine, or sometimes spiced, and served for breakfast with rice porridge.
In Europe, it is served raw in salads; as a starter with lamb's lettuce, pears or apples and hazelnuts; sautéed in oriental dishes or simply in garlic butter; oven roasted with other root vegetables; or baked in the oven.
That’s it for the explanations
HMM!
Le crosne du Japon :
Ce légume ancien originaire du nord-ouest de la Chine, malgré la référence faite au Japon dans son nom ! Plus curieusement encore, il doit son nom à la ville de Crosne, en France.
Le crosne est cultivé pour ses tubercules comestibles blanc crème qui prennent la forme de petits bourrelets en chapelet de quelques centimètres de long seulement.
Leur saveur fine aux arômes de noisette s’apparente au salsifis, au topinambour et à l’artichaut.
Au Japon, le crosne entre souvent dans la préparation des osechis, des plats traditionnels du Nouvel An japonais.
En Chine, les crosnes sont préservés dans une saumure vinaigrée, ou parfois pimentée, et servis au petit déjeuner avec une bouillie de riz.
En Europe, on le sert cru dans les salades ; en entrée avec la mâche, des poires ou des pommes et des noisettes ; sauté dans des mets orientaux ou tout simplement dans un beurre à l’ail ; rôti au four avec d’autres légumes racines ; ou gratiné au four.
Voilà pour les explications
HMM !
I found the difficulty with the them was not being able to use the keyhole as a viewpoint (showing something the other side) or being able to show a key in the lock. Those two requirements made it rather tricky to produce something different. How to make just the keyhole appear interesting? My effort is not too marvelous - I tried to concentrate on the texture and colour. The theme was more difficult that I thought at first. A very few have taken some very original shots. Well done to them!
All these shells were collected from beaches all over the UK when I was a child. The only requirement was they had to fit in the neck of an old bottle - narrower than a wine bottle. The bottle is full of every colour and shape. The smallest here is only about 2mm long.