View allAll Photos Tagged appetizers...
Laks med bjørkemajones, asparges, pure farget med blekspurtblekk og gullerot
Salmon with birchmayonnaise, asparges, puree coloured with octopus ink and carrot.
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Edamame spread with mint and garlic
Yogurt cheese with lemon zest and parsley
Caprese salad
Olives and whole grain bread
310/365 Days in Color
Dark brown balsamic vinegar with olive oil for dipping.
Textured with KK Pumpkin grunge
Did you know?
The word calamari was borrowed into English from 17th-century Italian, where it functioned as the plural of "calamaro" or "calamaio." The Italian word, in turn, comes from the Medieval Latin noun calamarium, meaning "ink pot or "pen case," and can be ultimately traced back to Latin calamus, meaning "reed pen." The transition from pens and ink to squid is not surprising, given the inky substance that a squid ejects and the long tapered shape of the squid's body. English speakers have also adopted "calamus" itself as a word referring to both a reed pen and to a number of plants.
Let’s see I’ve got shrimp cocktail, blue brie cheese, and pink sugar coated marshmallow peeps. What do you think is the best appetizer here?
Photo taken at our staff party for Fat Tuesday and Mardi Gras
Egg rolls, spicy meatballs, andouille sausage, cherry tomatoes and ranch dressing
Last weekend was my father in law's birthday, so as he was in town, I cooked his birthday dinner. This is the appetizer, a grapefruit juice vinaigrette with paprika salt, shrimps, avocado, grapefuit and sesame seeds.
This was my appetizer trio (shrimp, prosciutto, tuna) at the Animator's Palate restaurant. Although we had first seating at dinner, it was still too dark to take decent food photographs. This was just one of very few food photos I was able to take with a decent result.
appetizers, crackers, crudite cheese, edamane on cucumber, melon wrapped with prosciutto, smoked salmon, St. Patrick's Day
Strobist Boot Camp II - Assignment 2
We were making appetizers for our 4th of July celebration and I thought these might be interesting to shoot. I'm not a food stylist so I think its lacking a professional touch. Funny story that may disqualify me from consideration: I was establishing my settings and my wife said, "Where are your coins?" and I said, "Ah, I'm just setting up my lights." Then I was downloading the images and realized that I never did put my coins in the shot. LOL - Oh well. So far, I think the smores are the winner anyway.
Strobist: 1 580exII through umbrella behind food, camera right. Two folded sheets of paper as reflectors to fill shadows.
Recipe: Green onions wrapped with cream cheese, seasoning salt and ham. Dusted with paprika