Photographer resting area

[Gilles]

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Also in the photo:

Scallions
1 part balsamic vinegar to 3 parts oil
a little bit of garlic
a little bit of Dijon mustard

 

[Jerry Snider]

Gilles,
There is only one thing wrong with this pic...the plate is not sitting in front of me with a fork in my hand !
Jerry Snider

 

[greyflash]

Gilles, they look delicious. By way of critique, the tablecloth is a little busy and fights with the subject for attention.

 

[Gilles]

Gordon your right, I should have put the bowl directly on the table without anything under it.

Jerry it is delicious and very easy to make.

 

[viewfinder]

Delicious :!:

Regards,
Jonathan

 

[Leigh]

Ah, I'm wishing my tomatoes were ready....buy I picked about 5 pounds of yellow summer squash yesterday and will probably get about the same today....and so on for quite a while....zucchini just now starting....cucumbers as well....
Please....more recipes...that sounds delicious!

 

[Gilles]

Leigh, when I don't know what to do with the ingriedients that I have I take a peek at www.epicurious.com to look for ideas.

 

[Gilles]

Three greats friends of the same family from California.

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[Gilles]

Asparagus rolled in ham and covered with a parmigiano-reggiano white sauce.

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[Leigh]

Gilles, you are going to make me weigh 400lbs before the summer is out if you keep that up! BTW, i've got a ton of yellow squash as well as cucumbers...any ideas???

 

[Flew]

Would you guys STOP IT!! :lol:

Man that looks good. :wink:

 

[Beezle]

Gilles, you are going to make me weigh 400lbs before the summer is out if you keep that up! BTW, i've got a ton of yellow squash as well as cucumbers...any ideas???

Wish I lived next door to you! Nothing beats cucumbers fresh from the vine. I would make short work of them for you.

 

[Gilles]

I must say that if you only eat squash and cucumber raw there is no problems as it is over 90% water it is what you use with it that will make you fat. As for my recipes I collect them mostly on epicurious.com and I dowload them on a program called "Now you're cooking", if you have that program it will be my pleasure to send you the recipes.

 

[Harry S.]

O.k., my friends, you got me started. I was hungry all time since I read this post yesterday. Ah, and the wine bottles - they would embellish my collection of French and Italian reds.

To accomplish the post, I contribute a dessert teaser (combined with a few LLD germs: 28/1.4D, ambient light).

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Cheers

 

[Gilles]

Harry the price I paid at the time for those opus one was way lower than the asking price in the US. But that has change and quite a lot.

 

[Lar]

What camera and lens did you use?

 

[Gilles]

Always the same camera the Nikon CP 5700 which I will change before the end of the year for a Dslr.