this is the functional part of our kitchen. the room per se is very large, but most of the time the action takes place in the shown corner. to make matters worse, there is a guy who - instead of helping the chef - runs around with his camera all the time... well, who might that be?
vegetables
1512 - in the commercial vortex
| sony nex 7 with walimex pro 8mm f2.8 | f8.0 | ISO200 | 1/6 |
shortly before christmas we are completely caught up in the commercial vortex. in these days the corridors of the shopping malls are usually overcrowded, since everybody seems to guess that the human kind will starve during the holidays and so the people start to build up reserves again.
fortunately there is a brand new shopping mall in our village since a few weeks now. it's a pleasure to go shopping there, the corridors are wide and empty and you can easily breeze through the shelves. at least today.
1210 - a la turca
setup: sony nex 7 with sigma 30 f2.8 ex dn | 30mm | f2.8 | ISO1000 | 1/60 | lightroom 4.2
a few days ago i've told you a restaurant that you should avoid please. today i'd like to recommend you one.
the restaurant a la turca in billstedt is the best turkish restaurant i know. you can get wonderful turkish food of all kinds there. the service is attentive and the prices are moderate. obligatory visit!
cu, trshptr
3009 - green(stuff) swan
in 35, animal, autumn, bermatingen, colour, countryside, eating, fujian, fun, germany, green, harvest, nex 7, orange, portrait, pumpkin, sony, still life, swan, vegetables
setup: sony nex 7 with fujian 35 f1.7 | 35mm | f1.8 | ISO100 | 1/320 | lightroom 4.1
autumn has definitely arrived. there are a variety of indications that the late summer atmosphere is also gone now. the temperatures fall from day to day and wetness makes the already not very comfortable temperatures feel like a half onset of winter. the people head out to collect mushrooms in the marshy forests and today we were following the current trend, too. our yield was satisfying although we are still checking at the moment if each of them is edible - i really don't want to spend the night in the hospital.
furthermore the season of pumpkins and stews is ongoing. the healthy food points, as a reader of this blog had named the self service food stalls that you can find on the street in the region of lake constance, have adjusted their choice of products to autumnal vegetables - different kind of pumpkins are dominating the display.
anyhow a few of the pumpkins will survive as inviting and observing marginal figures.
cu, trshptr
2709 - market bustle
setup: sony nex 7 with sigma 30 f2.8 ex dn | 30mm | f4.0 | ISO100 | 1/250 | lightroom 4.1
one of the most interesting opportunities of italian life for us foreigners is the terrific food. as everybody should know the italian cuisine is world-famous for its pizza and pasta, but also the pesto and antipasti. the basis for these delicious fares are fresh and organic, local ingredients: vegetables, noodles, bread and oil, spices and pesto, meat and fish and of course also wine. all of that can be obtained on the market.
besides a few recipes that result in a buying list in your mind and the colourful display a great many of busy people make a still urban scenery alive.
cu, trshptr
2209 - feeling at home
setup: sony nex 7 with sigma 30 f2.8 ex dn | 30mm | f2.8 | ISO1600 | 1/60 | lightroom 4.1
after a five hour car drive straight to the south tina and i finally arrived at our cottage at half past four. we'd already got a bunch of italian food ingredients in a local grocery store: vegetables, wine and beer, meat, pasta and of course a lot more, also for our breakfast as from tomorrow.
the cottage that we'll live in during the coming seven days is very small, but all the more comfortable. it's furnished in typical italian style, very cosy. we are feeling at home.
cu, trshptr
1408 - firefighting operations
setup: sony nex 7 with sel 50 f1.8 | 50mm | f1.8 | ISO200 | 1/800 | lightroom 4.1
during the last week a very special issue has caused topics for discussions in germany: highly probable germany's biggest poultry company wiesenhof will sponsor the bundesliga football club werder bremen. wiesenhof hit the headlines with information about antibiotics in the animal food, bunions, corroded lungs and absolutely disastrous living conditions for their animals plus killing in childhood.
as a result many club members are threatening werder bremen with their resignation if werder is really going into the contract. in my opinion the current discussion is bringing temporary awareness concerning the products we eat in our daily lives and how they are formed into the light of day again. no more, no less. probably rogue firms like wiesenhof are in the majority. everybody has to decide for himself how he manages the situation. and in a few weeks nobody will talk about this topic anymore.
i for one buy poultry and other meat only at the butcher of trust. if tina had her way we wouldn't eat meat anymore, but for me it's essential. fortunately today i didn't have to be behind the 8-ball: we had rib of beef of very good quality, and anyway the cows are reared completely species-appropriate.
cu, trshptr
1206 - garden-fresh harvest
setup: sony nex 7 with sigma 30 f2.8 ex dn | 30mm | f5.6 | ISO125 | 1/60 | lightroom 4.1
i know what the saying "living from hand to mouth" rather implies: you are so poor that provisioning isn't quite possible because you need simply everything you can find for your daily ration. fortunately this state isn't appropriate for us, actually most of the people of the first world don't have this problem. everything is available almost everywhere.
nevertheless also in the industrial countries some people still carry on a kind of organic farming and grow products that are obtainable in stores and shops, too. vegetables of all kinds are grown, so for many recreational farmers a hobby is associated with a useful thing - your daily bread. regardless the use of the saying of the first paragraph is also suitable for them: provisioning isn't convenient because garden-fresh, natural products are easily perishable.
the topic is present in the first place because this week tina and i care for the kitties and the great many plants and vegetables of our neighbours because they are currently on vacation. since we are assertively allowed to pick their ripe harvest, i think there are worse jobs on this planet.
nevertheless also in the industrial countries some people still carry on a kind of organic farming and grow products that are obtainable in stores and shops, too. vegetables of all kinds are grown, so for many recreational farmers a hobby is associated with a useful thing - your daily bread. regardless the use of the saying of the first paragraph is also suitable for them: provisioning isn't convenient because garden-fresh, natural products are easily perishable.
the topic is present in the first place because this week tina and i care for the kitties and the great many plants and vegetables of our neighbours because they are currently on vacation. since we are assertively allowed to pick their ripe harvest, i think there are worse jobs on this planet.
cu, trshptr
0308 - late night shopping
setup: sony nex 7 with sel 50 f1.8 | 50mm | f2.5 | ISO200 | 1/20 | lightroom 4.1
like i already said, the area around lake constance is characterised by agriculture, especially fruit and vegetable cultivation and the processing of these products. so you can buy regional products like apples, courgettes, grapes, cherries, cucumbers or homemade juices, vines, liquors and schnapps for little money in every store.
the most of the farms also sell their agricultural products in small self-service kiosks at the streets. of course depending on the time the offer is more or less opulent because their commodity is always fresh. in our case we've stopped at the kiosk at 10pm after we'd have dinner with friends in their favourite balkan restaurant: for that reason the number of products was limited, but you always get anything.
cu, trshptr
2406 - chimichurri
setup: sony nex 7 with sigma 30 f2.8 ex dn | 30mm | f5.6 | ISO125 | 1/60 | lightroom 4.1
today we had dinner outside in the yard. nothing of note, but all parts of our meal could be prepared on the charcoal grill. for that reason with today's posting i'd like to bring the recipe of our dinner home to you.
asado beefsteak with chimichurri for 2 persons
meat
- 2 entrecóte steaks (250g)
- pepper from the mill
- sea salt
chimichurri
- 1 scallion
- 1/2 bundle parsley
- 2 fresh branches thyme
- 1 handful oregano
- 2 cloves of garlic
- 1 to 2 bay leaves
- 1/2 tea spoon of sea salt
- 1/2 tea spoon of black pepper
- 1/4 red paprika or tomato
- 1/2 tea spoon of paprika powder, sweet
- 100ml olive oil
- 50ml red wine vinegar
- 50ml water
if you like the taste of beer pickle your meat in beer for 24 hours. at the start of the preparation take the meat out of the fridge minimum half an hour before the preparation, wash it with cold water and dab it dry. cut into the layer of fat at an interval of 2cm. necessarily use a charcoal grill, otherwise the meat wouldn't been flavoured as intended. grill the steaks medium, 3 minutes per side. afterwards wrap it in aluminium foil and let it rest at the edge of the grill for 8 minutes.
for the garnish use mortar and pestle to shred to dry ingredients. afterwards mix it with the liquids and let it rest in the fridge. brush the grilled and flavoured meat with the chimichurri.
enjoy your asado beefsteak for example with a grilled corncob with soy sauce.
asado beefsteak with chimichurri for 2 persons
meat
- 2 entrecóte steaks (250g)
- pepper from the mill
- sea salt
chimichurri
- 1 scallion
- 1/2 bundle parsley
- 2 fresh branches thyme
- 1 handful oregano
- 2 cloves of garlic
- 1 to 2 bay leaves
- 1/2 tea spoon of sea salt
- 1/2 tea spoon of black pepper
- 1/4 red paprika or tomato
- 1/2 tea spoon of paprika powder, sweet
- 100ml olive oil
- 50ml red wine vinegar
- 50ml water
if you like the taste of beer pickle your meat in beer for 24 hours. at the start of the preparation take the meat out of the fridge minimum half an hour before the preparation, wash it with cold water and dab it dry. cut into the layer of fat at an interval of 2cm. necessarily use a charcoal grill, otherwise the meat wouldn't been flavoured as intended. grill the steaks medium, 3 minutes per side. afterwards wrap it in aluminium foil and let it rest at the edge of the grill for 8 minutes.
for the garnish use mortar and pestle to shred to dry ingredients. afterwards mix it with the liquids and let it rest in the fridge. brush the grilled and flavoured meat with the chimichurri.
enjoy your asado beefsteak for example with a grilled corncob with soy sauce.
cu, trshptr