Gastronomy (PdF)
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The best way to end a walk through the city is a culinary tasting, this memory that was the most gourmet!!
Rainbow lorikeets are true parrots, within the Psittacoidea superfamily in the order Psittaciformes. The rainbow lorikeet or lorikeet (common name) is a species of parrot found in Australia. It is common along the eastern seaboard, from northern Queensland to South Australia. Its habitat is rainforest, coastal bush and woodland areas. They are true parrots of medium-size, with the length ranging from 25 to 30 cm, including the tail. The weight varies from 75 to 157 g. The plumage of the nominate race, as with all subspecies, is very bright. The head is deep blue with a greenish-yellow nuchal collar, and the rest of the upper parts (wings, back and tail) are green. The chest is orange/yellow. The belly is deep blue, and the thighs and rump are green. In flight a yellow wing-bar contrasts clearly with the red underwing coverts. 3289
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Depuis 1831, le Marché couvert de Metz est une halle marchande, avec comme voisine directe de la cathédrale Saint-Étienne. A l'origine, ce magnifique bâtiment était un palais épiscopal.
Since 1831, the Metz covered market is a merchant hall, with a direct neighbor of the Saint-Etienne cathedral. Originally, this magnificent building was an episcopal palace.
"The Amen of nature is always a flower." (Oliver Wendell Holmes, Sr.)
The Birds-foot Trefoil (Lotus corniculatus). A very attractive wildflower from the Pea family is named after its seed pods that resemble birds feet or claws and the three green leaves (out of 5-lobs leaflet) are conspicuously sticking out at the back of the flower cluster hence Trefoil. In this image however one of the three lobs wasn't pictured well at this angle. It is not only good for bees but also serves as a food for caterpillars of many butterflies including some endangered species here like Silver-studded blue and Wood white butterflies. This plant is commonly known here as 'butter and eggs', eggs and bacon', and 'hen and chickens' due to its yellow-orange-reddish flowers. But it also has less gastronomical and poetic name, Granny's toenails, due to the look of its seed pods (see www.flickr.com/photos/sergeysmirnov/5878569314/in/album-7...). In Victorian time it was symbolised with dark thoughts and revenge whether it was due to flower colours or claw-like seed pods or both. Taken back in May last year. Brown's Folly, Avon Wildlife Trust Nature Reserve, Bathford, near Bath, Somerset, England, UK
A true open-air museum, Rome has preserved and enriched its beauty over the centuries. Each corner of the streets reveals a treasure, be it ancient, religious, architectural or even gastronomic. All roads lead to Rome, and one should not resist, simply take it and go, enjoy the beauty and admire the eternal city.
The church in Muggia, Italy :)
Muggia is an Italian town in the region of Friuli-Venezia Giulia on the border with Slovenia. Lying on the eastern flank of the Gulf of Trieste, Muggia is the only Italian port town in Istria. The town's architecture is marked by its Venetian and Austrian history, and its harbour hosts a modern 500-berth marina for yachts (Porto San Rocco). Muggia originated as a prehistoric fortified village (castelliere), around 8th-7th century BC. The territory was conquered in 178–177 BC by the Romans, who created here a settlement. In 1420 it became part of the Republic of Venice and in 1797, Muggia became part of the Austrian Empire. After World War I and the dissolution of Austria-Hungary, the town was annexed to the Kingdom of Italy and incorporated into the Province of Trieste. Muggia provides many evident traces of its Venetian traditions and origin, as showed by the dialect, the gastronomic traditions, the gothic-venetian style of some houses, the loggias, the ogive arches, the ancient coats of arms on the façades but mostly the main square, a true Venetian "campiello".
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Kościół w miasteczku Muggia we Włoszech :)
Muggia - miejscowość we Włoszech na półwyspie Istria, w regionie Friuli-Wenecja Julijska, w prowincji Triest. Jest jedynym włoskim miastem portowym na półwyspie Istria. W architekturze miasta dominują wpływy weneckie i austriackie, zaś w porcie znajduje się nowoczesna przystań dla jachtów z 500 miejscami postojowymi (Porto San Rocco). Muggia powstała jako prehistoryczna ufortyfikowana wioska (castelliere) około VIII-VII wieku p.n.e. Obszar ten został podbity w latach 178–177 p.n.e. przez Rzymian, którzy stworzyli tutaj osadę. W 1420 r. Muggia stała się częścią Republiki Weneckiej, a w 1797 r. weszła w skład Cesarstwa Austriackiego. Po I wojnie światowej i rozpadzie Austro-Węgier miasto zostało przyłączone do Królestwa Włoch i włączone do prowincji Triest. W Muggii można znaleźć wiele śladów weneckich tradycji i kultury, o czym świadczą dialekt, tradycje gastronomiczne, gotycko-wenecki styl niektórych domów, loggie, ostrołuki, starożytne herby na fasadach, ale przede wszystkim główny plac, prawdziwe weneckie „campiello”.
Sunday Potluck
Throughout much of the 1970s, Wil and I would travel to Loyall, Ky. on Sunday afternoons about every couple of months or so to visit my grandmother, Bessie Yonce. These were memorable and eagerly anticipated events. My grandmother would always have an abundant spread of food for dinner. She was an outstanding cook, and the selections included a variety of gastronomically divine comfort food delights.
I always ended up eating too much, so with so much carb stuffing, my body was screaming to find somewhere to lie down and take a nap. I always fought it off and excused myself to make a visit to the L&N yard office and engine terminal with camera in hand while Wil and Granny looked through things in the old rooming house that was her home.
Weather and railroad activity was strictly potluck, but I usually could find a few scenes worthy of film. Sunday, March 2, 1975 was a warm and sunny pre-Spring day. Rail photography in the “hills” is game of hide and seek with sunlight and dark shadows on such a day as that one, but you take what’s given.
At the north end of Loyall Yard, I was first expecting a crew to depart with a Corbin-bound coal train when I realized the dispatcher had lined a southbound into the yard. The lighting was so backlit I knew it was a wasted shot, but of course I took it anyway.
The image was unusable until I scanned it last evening and used every Photoshop tool in the box to convert it to black and white, with heavy adjustments of lighting and contrast, dodging and burning, a better replacement for the grainy sky, and a final shot of Topaz grain reduction. Thanks to digital image technology, a slide I might have otherwise trashed 50 years ago has a new life. L&N Extra 1555 South (a GE U30C and two EMD SD40s) arriving at Loyall 50 years ago is now properly documented as an acceptable entry in the railroad image history of the Cumberland Valley Division.
Céleri-rave braisé au miel de châtaigner, caviar gold : Ca change du céleri rémoulade de la cantoche ;-) Braised celeriac with chesnut tree honey, golden caviar: A bit different from the canteen celery remoulade ;-)
To stroll is a science, it is the gastronomy of the eye. To walk is to vegetate, to stroll is to live.... To stroll is to enjoy, it is to assume a mind-set, it is to admire the sublime pictures of unhappiness, of love, of joy, of graceful or grotesque portraits; it is to plunge one's vision to the depths of a thousand existences: young, it is to desire everything; old, it is to live the life of the young, to marry their passions.
Honoré De Balzac (1799–1850)
Some beautiful music to accompany it
www.youtube.com/watch?v=A6NseB8QKOc
This couple were walking on the other bank, I shot the water and their reflections and then flipped the image, ingenious eh :-)
Mark
IL PORTO CANALE
Il borgo storico marinaro di Marano Lagunare assegna alla pesca un ruolo di fondamentale importanza, nella gastronomia tipicamente marinara. La laguna è caratterizzata da una vegetazione palustre e dalla singolarità degli insediamenti temporanei dei pescatori, i tipici "casoni", costruzioni fatte di canna e legno, rendono la Laguna di Marano uno dei luoghi più interessanti dell'Alto Adriatico.
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THE CANAL PORT
The historic maritime village of Marano Lagunare assigns a role of fundamental importance to fishing in the typically seafaring gastronomy. The lagoon is characterized by marshy vegetation and the singularity of the temporary settlements of fishermen, the typical "casoni", constructions made of cane and wood, make the Marano Lagoon one of the most interesting places in the Upper Adriatic.
CANON EOS 6D Mark II con ob. CANON EF 24-70 f./2,8 L USM
ho visto molte preparazioni di gastronomia molecolare. Bellissime dal punto di vista fotografico. Ho quindi usato una soluzione di agarosio all'1% circa (una specie di gelatina) e ho inglobato una fragola e colori acrilici.. Luci LED
(focus stacking, 50 scatti)
I have seen many preparations of molecular gastronomy. Beautiful from a photographic point of view. I then used a solution of about 1% agarose (a kind of gelatin) and incorporated a strawberry and acrylic paints. LED lights
(Focus stacking, 50 shots)
via Instagram instagr.am/p/CbCnf23MOS1/ Forum Gastronómic Girona. Dibujando de pie. Reunión de los Urban sketchers de Girona
France, Alsace, Colmar, Rue de Marchands, shop for all sizes, shapes colours of typical Alsatian pottery, ceramic etc. terrines, Guggelhopf & other baking molds, casseroles, bowls, plates…&&&&&&&.
The Rue de Marchands street is quite short, very touristy, beautiful, charming, all its half-timbered houses & with its centuries of history & secrets, its multiple colours, its scents of gingerbread, its shops with products & souvenirs of the region & the Maison Pfister on the corner towards the cathedral.
As the name, Rue de Marchands / the street of the merchants, suggests, this street is lined with many shops, local gastronomy, souvenirs, restaurants, tea rooms & also the Bartholdi museum.
Colmar, the “jewellery box” among Alsatian cities founded by Franconian, the first documentary evidence of the town goes back to the year 823 AD. In spite of the many wars which put over central Europe in the last centuries, it could preserve its beautiful historic centre of the mediaeval town.
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As per sign at Guinness:
Oysters and stout have been a classic combination for three centuries, since the working class of the British Isles noticed how well the dry roasted, slightly bitter taste of Guinness complemented the cheap and plentiful shellfish.
British Prime Minister Disraeli even immortalized it in his letters in 1837. But it wasn't until its first official national press advertisements in 1929 that Guinness began capitalizing on pairing the stout with seafood, and the Whistling Oyster made its first appearance.
Once Prohibition was lifted in the US, the cheeky shellfish made its way across the Atlantic to promote Guinness gastronomic properties to a wider audience.
It really did whistle......
Dinner time is near...
Don`t interrupt . There`s an important meeting going on.
No one dines without the official cutlery council`s blessing !