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Bad picture but I want to keep it for reference purposes. ;-)
Klik voor het recept : Aubergine fritter
With smoked sausage, tomato & artichoke bruschetta, baby spinach and a smidge of Cowgirl Creamery Triple cream cheese.
I had an extra frame laying around and I wanted something new in my house, so I made this.
Definitely not my best attempt, but it will do for now.
Ladies dressed in leather and wearing veils must the ultimate!
Moors parade Friday, 22nd July 2011
Canon 5D MkII with Canon EF 24-105mm f/4L IS USM lens.
Yes, I'm a 36 year-old who still likes stuffed animals. :-)
Mabel the cow was a gift from a dear friend, and the little dog was a gift to myself. They turned out to be inseperable, and I like having them close while I'm watching TV. Call me crazy -- it's okay. :-)
The guys who sold the Cool Stuff before the Jimmy Buffett Concert. Taken at the Parrothead Party on February 25, 2010 in Orlando.
The Heidelberg Project is sort of an art installation, sort of a protest, sort of a happening going on in the lower east side of Detroit.
Das Herz der Kurtisane La Paiva – Esther, bzw. Pauline Thérèse Lachmann, spätere Madame Villoing, spätere Madame La Marquise de Paiva, spätere Gräfin Henckel von Donnersmarck
An Amuse Bouche or Amuse Gueule is a single, bite-sized hors d'Å“uvre. Amuse Bouches are different from appetizers in that they are not ordered from a menu by patrons but are served free and according to the chef's selection alone. These are served both to prepare the guest for the meal and to offer a glimpse of the chef's style.
The Amuse Bouche emerged in cuisine as an identifiable course during the nouvelle cuisine movement, which emphasized smaller, more intensely flavored courses. It differs from other hors d'Å“uvres in that it is small, usually just one or two bites, and pre-selected by the chef and offered free of charge to all present at the table.
Served and photographed on Christmas Eve at The Peninsula Regent in San Mateo, California.