recipes – Ritva Sillanmäki Photography

So far so good, and today we have a surprisingly beautiful morning; the sky is blue, a lovely hue with few clouds, now three days in a row, However, despite the vibrant appearance of the day, unfortunately, the air is cold due to the wind factor, which feels like -2C / 28F, making it a bit too nippy for my taste. As I step outside, the crispness bites at my skin, urging me to bundle up more tightly in layers of clothing, savoring the clear skies while grappling with the chill that nips at my fingers and cheeks.

Today my post is going to include, obviously, How to Survive the November theme Round, which is crucial as we navigate the often dreary days of this month. In addition to that, I will be sharing to Becky’s NovemberShadows, where we can explore the interplay between light and darkness through photography. Furthermore, I will touch upon John’s Cellpic Sunday, an opportunity to showcase our mobile photography, which is one my challenges weekly. To conclude, I will delve into Debbie’s OneWordSunday, focusing on the theme Monochrome, where we can capture the beauty and depth that black and white images bring to our stories.

A beautifully presented bowl of rice garnished with seaweed, set against the backdrop of a dining table, showcasing round and the monochrome theme.

Now that is multitasking 😀 I have more than one posted food shot from Johns Cellpic, as we often dine out on Saturday. I am not going to change that delightful routine. The plates are round, elegantly showcasing the delicious dishes, the interior has shadows that play beautifully. With the variety of colors and textures, I can always convert shots to Monochrome, which adds a timeless quality to the images, enhancing the details and making the food pop even more against the understated background.

A monochrome close-up of elegantly shaped bowls filled with various side dishes, showcasing a captivating interplay between textures and shapes including round.

A cozy restaurant scene showcasing a woman serving food at a table, highlighting the interplay of shadows and light.

A delicious spread featuring grilled meat and various side dishes, perfect for showcasing culinary delights.

A beautifully arranged plate featuring a variety of sushi, sashimi, and side dishes, perfect for showcasing the theme of ’round’ in a culinary setting.

A delightful dessert featuring whipped cream topped with mango, mint, and a hint of coffee in a round serving bowl.

November begins, and we’ll keep this year rolling forward. The theme is ’round’, and you can interpret it any way you like. It can be a photograph, a painting, a drawing, a new or old picture, anything. Hopefully, it has ‘that certain something’.

Inlinkz- link for your entry is at the right column.

This is the prime time for dandelions in my neck of the woods. The glorious yellow fields of this pest of a flower look lovely, stretching out like a bright carpet across the landscape, creating a vivid contrast against the greens of the grass and the browns of the earth. This weed is lovely in its brightness, with its unapologetic splendor. I took these yesterday, reveling in the beauty of the fields and the soft, fluffy clouds drifting lazily above, where the sun peeked through to illuminate the landscape. However, towards the end of the day, the clouds turned dark, gathering together ominously and giving us a pour of rain that was both refreshing and needed. The scent of the air after the rain was so fresh and lovely, invigorating my senses.

The seeds, delicate and fluffy, are a great macro photography subject, exploding into the air with just a gentle breath, scattering like tiny parachutes on the wind.

My old neighbor, by old I mean she used to be my neighbor and well she was on the older side; I was in my late forties and she in her late eighties, told me she used to make wine out of dandelions, a unique blend that captivated and surprised many. She said she would give me the recipe, but I never did actually get it, although it came up many times during our conversations, often reminiscing about the joy ipicking the dandelions. She was a lovely lady, always positive, her laughter , and her stories rich with wisdom about foraging, gardening, and the simple pleasures found in nature.

Dandelions can be made into wine, offering a refreshing and unique beverage. This traditional recipe is perfect for beginners looking to try something new for spring or summer meals. While many see dandelions as weeds, wine enthusiasts view them as ingredients. Dandelion wine is gaining popularity among DIY winemakers, featuring a light and citrusy flavor.

I googled this recipe

Dandelion Wine
Yields approx. 4 liters

Ingredients:
• 3 liters of dandelion petals (only the yellow parts)
• 4 liters of water
• 1.5–2 kg of sugar (adjust to taste)
• 2 organic lemons (juice + zest)
• 1 orange (optional – for rounder flavor)
• 1 tsp freshly grated ginger (optional)
• 1 packet wine yeast
• Optional: 1 tsp yeast nutrient

Instructions:

Pick & prepare:
Pick dandelions on a sunny day when they are fully open. Use only the yellow petals – the green parts can make the wine bitter.
Pre-fermentation:
Boil the water and pour it over the petals in a large pot or fermentation bucket. Cover and let sit for 2 days, stirring occasionally.
Strain & flavor:
Strain out the petals. Gently heat the liquid with the sugar, lemon juice + zest, optional orange and ginger. Stir until the sugar dissolves. Let cool to room temperature.
Fermentation:
Add the wine yeast (and optional yeast nutrient) to the cooled liquid. Pour into a fermentation vessel with an airlock. Let ferment in a cool, dark place for 2–4 weeks.
Bottling & aging:
When fermentation is complete, transfer to clean bottles. Age for at least 3–6 months. The wine only improves over time!