View allAll Photos Tagged codfish
We entered Manteigaria Silva (which means Butter house) a house filled with hams, codfish, jams, nuts, cheeses and a multitude of things, all with a super tasty look. When we where leaving this guy reached the door with a big and well treated cod fish and smiled at us! I'll probably give them the photo because they were so nice and the place is so interesting!
Here is my codfish project as of today. Fifty area artists are decorating wooden codfish for the Marblehead Art Association. The codfish will be on display in downtown Marblehead and then auctioned to benefit the arts. My inspiration is Portugal, where codfish is on every menu, so I call my fish Bela Bacalhau ("beautiful codfish"). My design is also inspired by Portugal, the blue and white Portuguese tiles (azulejos) that I have seen there. Yesterday I started to decorate the fish, using silver ink to outline the squares of the "tiles". Today I began with more measuring and revising. Then I applied more silver ink for the dots in the center of the squares and started outlining the design elements with blue marker. I want the design to look like tiles, but I also want to suggest fish scales, a kind of visual pun. This is as far as I got today. I am trying to go slowly and carefully, to avoid mistakes. This is my second year participating in this event. If you want to see Gilda, my codfish project from last year, follow this link: www.flickr.com/photos/randiart/17469011928/
Captive in a pen awaiting screening for the disease Aspergilosis. On Codfish Island / Whenua Hou, New Zealand.
These sundews are carnivorous plants, snaring unsuspecting insects with the sticky 'dew' they secrete from their leaves. Drosera binata is the only species of sundew with forked leaves and is New Zealand's largest representative of the genus. They grow in early spring from a resting bud on the surface of the soil. The erect leaves grow rapidly unfurling like fern fronds and reach full size (to 30cm tall) after the first one or two leaves. Plants flower several times from late spring through to early autumn. Flowers are white tinged with pink or yellow/green.
This was my caviar plate with 3 colors of caviar and a codfish terrine (at the bottom)
It’s time to celebrate the 4th of July – albeit a few days late. This year’s venue was FLOW restaurant at the Hilton Millennium Hotel, located on the Chao Phraya River in Bangkok. Like most Thai 5-star hotels, it has an extravagant Sunday brunch.
The brunch at FLOW focuses on small portions of a wide variety of seafood, meats, and Thai food. But what I like is the free flow of wine – you can drink endlessly from about 20 different reds and whites and one sparkling wine. Combined with the CHEESE ROOM and a new mountain of caviar, the buffet at FLOW stands out among Bangkok hotel buffets. Price is about $45 USD.
I tend to stay clear of the typical items in their buffet (prime rib) and concentrate on the sushi and cheeses, with large quantities of vino!
jeff seemed a pretty straight guy but Sirocco's not, he's into bestiality in the nicest possible way. Man and bird, a match made in heaven?
This drawing is a mock-up of my design for the codfish I am going to decorate for the Marblehead Art Association. I am among a group of local artists who are decorating wooden codfish, to be displayed in Marblehead and then auctioned off to benefit Marblehead Festival of the Arts. I also participated in this event last year, and you can see what I made if you follow this link: www.flickr.com/photos/randiart/17469011928/ This year, I am going to decorate my codfish with a Portuguese theme. When I visit Portugal, I see bacalhau (codfish) on every menu. So this year, I am calling my codfish "Bela Bacalhau" and I am taking my inspiration for the decoration from blue and white Portuguese tiles (azulejos). My idea is to use square tiles that with diamond-shaped patterns on them. The idea is to suggest fish scales. I had already created an original pattern for the 'tiles' and drawn a rough sketch (see my post for April 7) but today I wanted to work out the placement and size of the pattern to scale (no pun intended.) So I decided to do a drawing, actual size, before I start painting the wooden version. To get a piece of paper that was long enough, I cut two grocery sacks and taped them together. Then I traced my wooden fish cutout and went to work measuring equal squares to represent the tiles. When the placement was correct, I did a rough sketch of the design in each square, using pencil. Where I had taped the two pieces of brown paper together, the pencil wouldn't work, so I used blue marker just in on the taped area. I was really pleased with the design, but it was hard to get the pencil design to show up in a photo. So I decided to go over all the lines with blue marker. I am glad I did because it gave me a better idea of how the design will look. In fact, I like the drawing for its own sake, and now regret not using better paper!
Codfish fried in za'atar-wu-zayt, basmati rice with turmeric, glass with za'atar-wu-zayt. Garnishing herbs are mint and chive.
The pesky Sirocco prowled around the hut and I shot this photo with my 105mm, No tricks here just nice some flash and a dark background.
MP-0000.4.14
Drying codfish, St. Johns, NF, about 1900
Anonyme - Anonymous
About 1900, 19th century or 20th century
Notman photographic Archives - McCord Museum
MP-0000.4.14
Séchage de la morue, Saint John's, T.-N., vers 1900
Anonyme - Anonymous
Vers 1900, 19e siècle ou 20e siècle
Archives photographiques Notman - Musée McCord
To see the image file on the McCord Museum website, click on the following link:
www.mccord-museum.qc.ca/en/collection/artifacts/MP-0000.4.14
Pour voir la fiche descriptive de cette photographie sur le site Web du Musée McCord, cliquer le lien suivant:
www.mccord-museum.qc.ca/fr/collection/artefacts/MP-0000.4.14
The tawaki or Fiordland Crested Penguin looks like it would be more at home in a Disney cartoon but the reality is that these birds choose to do their breeding in burrows in the lush rainforests that blanket the coastline of Fiordland and many of the off-shore islands in New Zealand. There situation is far from secure. Whilst vulnerable to attacks by dogs, sensitive to disturbance by man and probably suseptable during nesting to other introduced predtors, these penguins may well be in a state of decline> They are extremely difficult to monitor because of their shyness and remote colonies but some indications are that they are not nearly as abundant as they were in living memory. The ocean is a vast and dynamic resource on which these birds rely, and there is mounting evidence that all is not well in the Southern Oceans..
The IUCN ranks these birds as Vulnerable to extinction.
Bacalhau (dried and salted codfish) is the staple of Portuguese cuisine. Portugal is the country that consumes the largest quantity of codfish per person in the entire world, and Portuguese claim they have at least one different form to cook it for every day of the year. This particular version, bacalahu à lagareiro (literally "olive oil press style codfish"), consists of oven baked dried codfish (previously soaked in fresh water to rehydrate, remove the excess of salt) with potatoes, garlic, parsley, and a very generous drizzle of olive oil.