Canon photo #51 December 21 2017

Discussion in 'Canon EOS' started by jdebever, Dec 21, 2017.

  1. Another week flown by. As usual, up to 3 photos, 1000 pixels longest side.

    Last friday i went to Gouda, my niece has an expo there, and it was Gouda Candle Light evening.
  2. So, basically any excuse to go out and take some photo's..
    So here's an idea for decorating your tree.
    Last edited: Dec 21, 2017
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  3. And we need some art.. this is: Fallen humanity by Robert Roelink @ Licht Kunst Gouda

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  4. Continuing the art theme:

    "Man Observing II" by Viola Frey along with "Fruit Still Life" by Flora Mace and Joel Kirkpatrick . . . and my friend, Andrew, looking on.

    De Young Museum, San Francisco.


    Canon 30D with EF 24-105mm f/4L lens
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  5. And here's "Sphinx" by Arthur Putnam, a permanent statue which stands outside the museum.


    Canon 30D with EF 24-105mm f/4L lens
  6. And, finally, some urban art. A mural in San Francisco's Mission District with my friend, Ian.


    Canon 5D MkII with EF 24-105mm f/4L lens
  7. My mother has a small patch of forest on her farm. Every year someone puts up Christmas decorations along the path that crosses the forest. We went to see the different installations today. Not all that different than last year, but the kids enjoy a run in the woods.
  8. 78C740D1-329F-4A2F-93BD-717D8A971C70.jpeg

    5D mkII EF25II Helios 44-2
  9. Reykjavik, Iceland
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  10. Happy Winter Solstice to all. Do you notice the day getting longer when it's snowing? I don't.

    Often at this time of year I make gravlax and we have it as part of breakfast on x-mas morning. The fish is curing and should be ready in time. It's very yummy and, next to mushrooms, is one of my favorite foods.
    canon thrus 12-21 (1).JPG
  11. Fair Ridge Cemetery Chappaqua 11 2015 2.jpg

    Jackson Young, died 1831. 16-35mm f4 IS
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  12. Yes! Gravlax (or gravad lax) is the best. It is a standard dish on our Christmas smörgåsbord. What do you eat it with?
  13. Bagel, cream cheese, sliced tomato and onion! What else? :)
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  14. I've never had it with onion. I suspected there would be a difference.;)
    In Sweden it is a fairly common starter. We would normally eat it with a sauce called Hovmästarsås. It's made by Swedish mustard, Dijon mustard, sugar, vinegar and dill.

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