[eaglem]

A White Rose

[ivanvernon]

Wonderful series Rupert !


Natural colours

1. Square Mode • 100 ISO • Pentax DA* 55mm F1.4 SDM


2. FF Mode • 100 ISO • Pentax DA* 55mm F1.4 SDM


Green Asparagus Risotto
3. Crop Mode • 200 ISO • Pentax DA* 55mm F1.4 SDM


4. Crop Mode • 1600 ISO • HD Pentax DA 560mm F5.6 ED AW

Good product shot on that asparagus risoto. It is making me hungry. I must look up that receipe on the internet!

---------- Post added 05-23-17 at 07:01 PM ----------

A White Rose

Great as usual!

[clackers]

All snapped with the D FA28-105mm 'kit lens'.











The judges of proceedings ....

[normhead]

A few from today....
K-1 and DA*60-250






And with the FAJ 18-35
You can use the GPS in your phone to figure out where you are going...


Cottage hunting







So far, the front runner.




Last weeks front runner.

---

Last edited by normhead; 05-23-2017 at 07:28 PM.

[Hattifnatt]

Croagh Patrick at sunset... and a swan (with DFA 24-70).

[Patriot]

Merced River
View from beautiful Yosimete National Park, California
K-1, D FA 24-70mm F2.8

[fs999]

That's that Soligor you were gonna' give me but had lost it.....So now that you have found it, I can expect to receive it any day now...right?

I'm sorry I lost it again yesterday... But I promised it to Eric first...

ISO 8000 He's hangin' on because he is afraid of heights.

He's saying your cheater branch is wobbly

Good product shot on that asparagus risotto. It is making me hungry. I must look up that recipe on the internet!

Very simple:
Green Asparagus Risotto
for 2-4 people (main course or starter)
1 bunch of green asparaguses (500 gr. - 1 pound)
a little bit of olive oil
1 onion, chopped
250 gr. (0.5 pound) Carnaroli rice (best Italian rice for risotto, but Arborio will do it too)
1 bay leaf
Parmigiano Reggiano and Pecorino Siciliano (with black peppercorns)
salt, pepper and fresh basil leaves.

- Cut the soft ends (5 cm - 2 inches) of the asparaguses, then cut 5cm more in small slices (0.5 cm - 0.2 inch).
- The rest of the asparaguses are cut in pieces (2 cm - 0.8 inch) and put in a pan with double height of water (1 litre - 4 cups) and bay leaf and salt.
- Boil it for 30 minutes.
- Mix it and pass it through a Chinese strainer with a very thin mesh to get a greenish soup. You can do this part the day before.
- Put the olive oil in a pan on medium hot fire.
- Add the chopped onion. Stir so the onion is not burning.
- When the onion is soft, add the rice and stir so the rice is not sticking to the pan.
- Add 2 table spoons of the asparagus soup and stir.
- When the rice begins to stick to the pan add again some soup. Add water when there is no soup any more.
- After 18-20 minutes add the asparagus ends and slices.
- It will take 20-25 minutes to cook the rice, it should still be a little bit grainy.
- Add salt and pepper.
- Grate some Parmigiano and Pecorino in the risotto and stir.
- Put in 2-4 soup plates.
- Cut some chips of Parmigiano to put on top of the risotto, and decorate with some basil leaves.

Voilà !

:EDIT:
When the rice begins to stick to the pan you can deglaze with a glass of white wine and let reduce, then add the soup...

---

Last edited by fs999; 05-25-2017 at 04:44 AM.

[Rondec]

A couple of images with the DFA 15-30 from a hike at Hemlock Cliffs.

Tiny Waterfall.



Creek at Hemlock Cliffs.

[ivanvernon]

I'm sorry I lost it again yesterday... But I promised it to Eric first...

He's saying your cheater branch is wobbly

Very simple:
Green Asparagus Risotto
for 2-4 people (main course or starter)
1 bunch of green asparaguses (500 gr. - 1 pound)
a little bit of olive oil
1 onion, chopped
250 gr. (0.5 pound) Carnaroli rice (best Italian rice for risotto, but Arborio will do it too)
1 bay leaf
Parmigiano Reggiano and Pecorino Siciliano (with black peppercorns)
salt, pepper and fresh basil leaves.

- Cut the soft ends (5 cm - 2 inches) of the asparaguses, then cut 5cm more in small slices (0.5 cm - 0.2 inch).
- The rest of the asparaguses are cut in pieces (2 cm - 0.8 inch) and put in a pan with double height of water (1 litre - 4 cups) and bay leaf and salt.
- Boil it for 30 minutes.
- Mix it and pass it through a Chinese strainer with a very thin mesh to get a greenish soup. You can do this part the day before.
- Put the olive oil in a pan on medium hot fire.
- Add the chopped onion. Stir so the onion is not burning.
- When the onion is soft, add the rice and stir so the rice is not sticking to the pan.
- Add 2 table spoons of the asparagus soup and stir.
- When the rice begins to stick to the pan add again some soup. Add water when there is no soup any more.
- After 18-20 minutes add the asparagus ends and slices.
- It will take 20-25 minutes to cook the rice, it should still be a little bit grainy.
- Add salt and pepper.
- Grate some Parmigiano and Pecorino in the risotto and stir.
- Put in 2-4 soup plates.
- Cut some chips of Parmigiano to put on top of the risotto, and decorate with some basil leaves.

Voilà !

Thanks for sharing. We will definitely give it a try, though probably with a bit of a Philippine twist (wife is Filipino) -- Asians/Filipinos have lots of different soft rice, they call sweet rice, which seem to work the same as the Italian varieties.

[kengoh]

Coppersmith Barbet shot last Sunday with Sigma 500 F4.5

[Rupert]

I'm sorry I lost it again yesterday... But I promised it to Eric first...

I've heard that from you before.....it sounds suspicious to me....and to Eric.

He's saying your cheater branch is wobbly

Actually, he had been drinking and was the one wobbly!

This guy just wanted a peaceful place to eat his peanuts. ISO 4000 suited him, so I snapped it!


Recipe sounds good FS, but too much work for me. I just open a can of asparagus, pop it in the microwave and add a tablespoon of butter. If I want to get fancy, and can find a grasshopper carcass, I just toss it on top....learned that from you!

Regards!

[Erictator]

I've heard that from you before.....it sounds suspicious to me....and to Eric.


Actually, he had been drinking and was the one wobbly!

This guy just wanted a peaceful place to eat his peanuts. ISO 4000 suited him, so I snapped it!


Recipe sounds good FS, but too much work for me. I just open a can of asparagus, pop it in the microwave and add a tablespoon of butter. If I want to get fancy, and can find a grasshopper carcass, I just toss it on top....learned that from you!

Regards!

Eric is still waiting patiently... my day will come, I have faith!

[fs999]

Thanks for sharing. We will definitely give it a try, though probably with a bit of a Philippine twist (wife is Filipino) -- Asians/Filipinos have lots of different soft rice, they call sweet rice, which seem to work the same as the Italian varieties.

That's interesting. Share the photo when done. We should open a "Photo and Recipe" subject

Recipe sounds good FS, but too much work for me. I just open a can of asparagus, pop it in the microwave and add a tablespoon of butter. If I want to get fancy, and can find a grasshopper carcass, I just toss it on top....learned that from you!

It isn't a grasshopper carcass but dandelion leaves. That's not the same

Eric is still waiting patiently... my day will come, I have faith!

Good boy

1. FF Mode • 100 ISO • Pentax DA* 200mm F2.8 ED SDM • Topaz Labs Texture Effects 2


2. FF Mode • 100 ISO • Soligor C/D Wide-Auto 20mm f:2.8


3. FF Mode • 3200 ISO • Pentax DA* 55mm F1.4 SDM

[Jean Poitiers]

Some more efforts with my Single Challenges lens ... SMC D FA Macro 100/2.8 WR on K-1 ... (xpost from bokeh thread)

[Patriot]

Watchman Sunset
The view of the Watchman from Canyon Junction Bridge is one of the most highly photographed views in Zion National Park.
K-1, Tokina AT-X Pro 20-35mm/f2.8
20mm/ƒ/11/1/13s/ISO 100