A photo challenge starting January 5th 2009. One image only, normal size restrictions apply (1000 pixel maximum width or height recommended - if vertical we suggest 700 pixels maximum width). No followup images (comparisons) except by those who have not already posted their one image. Discussion welcome - please only repeat images in discussion posts if absolutely essential. Aster has been appointed moderator of this forum in recognition of her commitment to making it great fun. This does not prevent others from setting challenges!
Forum rules
One image only, normal size restrictions apply (1000 pixel maximum width or height recommended - if vertical we suggest 700 pixels maximum width). No followup images (comparisons) except by those who have not already posted their one image. Discussion welcome - please only repeat images in discussion posts if absolutely essential. Participants should provide basic camera data (body, lens, ISO, mode, exposure over-ride or WB settings), and details of raw processing and subsequent PP.
Hello and welcome everyone to our new challenge: "Happy Holidays and Food"!
We love the holidays and we love the food that our festivities bring bearing tastes we cherish and feel blessed with to enjoy a period of peace and mutual understanding.
And here we are all in the month of December, preparing for a new year that's laden with hopes and gifts.
Let's share the holiday mood in this challenge, be it the food, the essence, the gifts, the Christmas trees, anything that's worth sharing with warmth inside!
* Last day for submissions 21 December 2009.
* You may submit as many photos as you like.
* Please comply with the forum rules for image sizes.
And don't forget to enjoy the whole event!
Happy Holidays!
Yildiz
My starter photo is of the stuffings that I cooked this evening. Anyone living on the coasts of the Mediterranean Sea and around that region would be familiar with these stuffings made by wrapping the vine leaves around a mixture of rice, ground meat, vegetables, herbs and nuts. Sometimes the igredients of the mixture changes but the principles are the same.
Dr. Harout wrote:As long as there's meat inside...
Yesterday we ate the same, BTW. One of my favorite recipes.
Afiyet olsun Doktor!
It's a favourite of many Dr. Harout, as is mine.
I forgot to mention in my first post that in our part of the World almost all countries know this delicious dish whether they have a coastal proximity to the Mediterranean or not. Spanish, Greek, Italian, Albanian, Turkish, Armenian,Tunisian, Morroccan, Arabic and the like all cook stuffings with many different flavours...
Aster, I respectfully suggest we have to come up with a system of rotating judges, (all judging by the same guidelines), as it is unfair your wonderful shots never get consideration in any Challenge which is started (and judged) by yourself.
Reality is merely illusion, albeit a persistent one. ~ Albert Einstein To be conscious that you are ignorant is a great step to knowledge. ~ Benjamin Disraeli
I have just checked on Wikipedia that France also has a border with the mediterrenean!
No doubt. I think they have a way of making stuffings as well. They have all those wonderful Vineyards and it shouldn't be difficult to pick some fresh vine leaves...
Thomas, you can be the first! Why not give it a go in your own kitchen ?
Ewannawe wrote:Aster, I respectfully suggest we have to come up with a system of rotating judges, (all judging by the same guidelines), as it is unfair your wonderful shots never get consideration in any Challenge which is started (and judged) by yourself.
Thank you Ewannawe,
It would always be a nice change to have other members judge the challenges. We can think of methods and speak about them.
I don't feel sad when my entries are naturally out of the judging though. Sharing photos with you is pleasure enough!
Dr. Harout wrote:As long as there's meat inside...
Yesterday we ate the same, BTW. One of my favorite recipes.
You would like Scottish 'beef olives' - sausage meat wrapped in a thin layer of beef, just like the vine leaves only meat inside, more meat outside...
David
Those protein and cholesterol 'bombs' must be very delicious if my imagination is serving me right! I think the climate in Scotland helps endure the calorie load while they might prove to be hazardous to anyone living in our more Mediterranean climate.
David Kilpatrick wrote:
You would like Scottish 'beef olives' - sausage meat wrapped in a thin layer of beef, just like the vine leaves only meat inside, more meat outside...
David
Oh yeah! Just what does it take to be adopted by a Scottish Clan? I think I'm manly enought to wear a skirt.
