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Waverton Park, North Sydney, 2005

Blue Prawn (I think) tartare with crispy Olive oil bread

I thought this was hilarious! (courtesy of the Facebook page of Dawn's English voice actor)

Amuse

Scallop and Crab

Micro Shiso, Black Bean Vinaigrette

 

Notes: The scallop sat atop a crab "salad." A lovely combination of flavors.

 

...at me turning Chippets' chili party into an impromptu portrait session.

 

These two were taken with a modified Vivitar T100 from the Free Camera group (all praise be to efo), and my Tupperware-diffused flash.

 

(I also blogged with some details on making the Tupperflash, if you're curious.)

Blue Prawn (I think) tartare with crispy Olive oil bread

Amusing glassware in the schloss laboratory.

Amuse Bouches

Carrot, cherry vinegar, and Kobako crab

Orange and sake sorbet

 

L’Effervescence

Tokyo, Japan

December 10, 2014

Amuse Bouche

Mussels, red onions, chives, in a lemongrass broth with chive oil.

Sweety sleeping in an amusing position.

 

"Life is life--whether in a cat, or dog or man. There is no difference there between a cat or a man. The idea of difference is a human conception for man's own advantage..." ~ Sri Aurobindo, poet and philosopher

 

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How you can help animals today!

bostonvegan.org/start

 

Tuna Sashimi, served with edible flowers. Very delicate, very tasty.

 

Blog Post: www.yahnyinlondon.com/post/4317034794/quay-restaurant-sydney

Chef Jason Inniss & Bertrand Alepee of Amuse Bouche (which closed summer of 2010. The space has reopened as Beast Restaurant - Chef's Scott & Rachelle Vivian)

Naraya, Kusatsu onsen

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