clipped from www.auspiciousdragon.net

My most famous photo is the one of the vaporetto in Venice, with all those reflections…. Actually, for a number of years I didn’t even think it was a good photo. The problem with photographers is that you tend to measure the importance of a photograph by the effort needed to take it. If it requires a great effort, like climbing a cold and wind-swept mountain, you think that you have created a masterpiece, when really it ought to be scrapped. When Bischof returned from his travels, he didn’t choose his photographs personally but asked his wife Rosellina, who had stayed behind at home, to do it for him, saying, ‘She sees the image and judges that alone. She does not consider all the factors that lie behind the image, all the sensations I felt. There may be a place, a house, with a beautiful melody that still haunts me, but she can’t hear that piece of music, and therefore she isn’t influenced by it.’

clipped from www.kayotic.nl

Chocolate Apple Pie

I asked the baker/poster about it, and she mentioned something about having combined several different recipes. It still didn’t explain the name “Dutch apple tart’ to me. I was intrigued. And I still am. Especially because I’ve seen it all over—anywhere from Dutch apple tart and Dutch meatballs to Dutch split pea soup. It confuses me as much as it intrigues me. Is it a trend or something, to name a dish/recipe Dutch?

clipped from www.thegoodmoodfoodblog.com

:: RAINY DAY MEDITERRANEAN HOMEMADE PIZZA

Getting homemade pizza right is a real art, I used to make it a lot when I was a kid and slowly perfected it over the years! One of my favourite things to do was to try different topping combinations from Asparagus and Spinach, to Feta and Rocket. One of the great things about pizza is that it’s just so customisable. I also recommend experimenting with the tomato sauce as it can really enhance the overall flavour. The main thing I find when mixing is always to make sure your dough is not too moist as this creates a really unpleasant doughy taste when cooked. Here is my standard recipe for a great pizza dough, I’m not sure where the original came from as I know it by heart!

clipped from www.thekitchn.com

Recipe: Easy Ethereal Popovers

At the risk of waxing overly rhapsodic, popovers might just be the ideal winter food. In spite of their reputation as fickle and disaster-prone, these quick breads couldn’t be simpler to make – and the reward of a piping hot, crusty bun will be worth 10 times the effort.

In the morning, whisk together a short list of ingredients, pop the pan in to bake, and finish getting dressed. Before you step out into the cold winter air, pull the steamy buns from the oven and spoon a dollop of good jam on top, or just eat them as is. They’re also great dipped in a bowl of comforting winter soup. We pull the layers apart slowly, starting with the flaky and crispy outside, and finishing with the moist middle.

A variation of Yorkshire pudding, popovers are hollow, eggy, muffin-size breads. They “pop over” the sides of the pan as they bake, forming tall crowns with airy yet slightly custardy insides.

Check out how easy the recipe is: