When GREEN is GREEN
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So, this is my fall back image today. I took a bunch of shots of a snowcone shack and was going to put them together David Hockney style but my Photoshop skills have a lot to be desired and after futzing with it all morning I abandoned it for another day.
Macro Mondays theme : Vegetables
Bok Choy is a type of Chinese cabbage. I love to use it in my cooking. It adds a touch of luscious green and as we know, green vegetables are good for us! There are of course many varieties of Bok Choy. I bought the “junior” ones (or miniature if you prefer) for my picture. I trimmed the bok choy to get to the center part. I ended up with a 2” tall bok choy! I normally use the regular ones for my cooking but the junior ones are just as good.
Enjoy! And don’t forget to eat your greens!
Thank you everyone for your visits, faves, and kind comments
This photo is licensed under Creative Commons with some restrictions. If you use this photo, please list the photo credit as "Jack Kennard" and link the credit to jackkennard.com. Let me know by emailing me or fill out a form on my site and I will add your site to the photo links page.
Closely related to bok choi, this leafy green Chinese vegetable belongs to the cabbage family (though tastes nothing like cabbage!).
It has long green, slightly ribbed leaf stalks and soft oval green leaves.
The leaves and stems are best suited to brief stir-frying or steaming to retain their mild flavour.
Occasionally you may be able to find baby pak choi which can be cooked whole. Great for a diet, because few calories!
I love them in my soups though!
I wish you all the very best and thanks for all your kind words, time, comments and faves. Very much appreciated.
M, (*_*)
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Chinese Cabbage
Gong Hey Fat Choy (Wishing you enlarge your wealth)
Used a torch flashlight as light source and a bottle of olive oil as diffuser
Out of the garden and onto Flickr and the dinner table.
All images and textures are my own.
Click here to see the awards count for this photo. (?)
Thanks for the visit, favs, comments and awards. Bon Appetite!
"Kung Yee Fart Choy"
(hope this is a close enough approximation of how to say it - from a work colleague :)
So my sister doesn't like the snails with food and thinks it is very off-putting. She doesn't mind the setups with other props but she draws the line at food. I was thinking about her concerns when I was setting up this morning and recalled a quote I heard from Chase Jarvis. He said, “You need to make art that no one else can make except you.”
Right now this is what is speaking to me and motivating me to shoot every day. My ideas are my own and I haven't seen anyone else doing anything similar maybe because there isn't a market for it... but that's not why I am doing it. It started by trying to put a positive spin on the snails that already inhabit my yard. I thought if I use them in my photos they could become less of an irritation. Then I discovered I loved the way the light can shine and illuminate them so they glow. Every day is a new challenge too because it can be tricky to work with the snails since they have their own ideas. Slowing down and stepping up every day is good for me, I can't meditate but this is as close as it gets.
For now, the project marches on. I would love to hear your feedback on the snails and the project. Thanks!
The bok choy rice is nicely infused with the smoky bacon flavour and threaded with the green bok choy. All you need for an easy, healthy and filling meal.
The bok choy rice is nicely infused with the smoky bacon flavour and threaded with the green bok choy. All you need for an easy, healthy and filling meal.
The bok choy rice is nicely infused with the smoky bacon flavour and threaded with the green bok choy. All you need for an easy, healthy and filling meal.
I've been pondering about 'safety' lately within the direction of our personal ARTwork, or blitzing across open prairie spaces in Fall with camera slung in hand. As well as seasonal changes announcing October, hunting season in Alberta is beginning to open in select areas. The landscape provides plenty of camouflage given the variety of hues in thick trees and dense scrub brush.
Given the time of year, I couldn't recreate a safer place than the local diner or restaurant within these small rural hamlets and villages. It's not always the case you'll find lunch/supper anywhere. And don't ask if deer sausage is on the menu, it leaves everyone feeling nervous. The vegetable dishes are fine to fuel your next adventure. Play it safe!
*Please view LARGE for best rural Alberta detail
**Textures courtesy of various sources on Flickr
***Thank You for your generous support, visits, comments, favourites, and galleries.
We let the pak choi go to flower. It was handsome in its edible stage (flic.kr/p/29A6ZnJ), but it is also nice as a flowering ornamental. And it will probably reseed.
P3137260.
Here we see the Bok Choy Boy "Day" perched atop an outdoor thermometer; yes, that's right, today is our first school closure this year due to cold. Get it? Cold Day? Though 5F may not seem so cold to some of you, please don't forget to factor in wind chill and the fact that our schools don't close due to cold unless there is an ambient or sustained wind chill temperature of -25F.