Magda Indigo photography

+ FOOD

ART in PHOTOGRAPHY...
A for ASPARAGUS...
LES OIGNONS…
LOVE ME TENDER…
TANGO DI MARE... and FUN in the STUDIO?
CAN-CAN de Los CALAMARES...
SHE LOVES YOU YEAH, YEAH, YEAH...
HOT LEGS...
TANGO for Monique...
I WANNA HOLD YOUR HAND...
FRED AND GINGER...
YOU PUT YOUR LEFT FOOT OUT... oooh...The Hokey Cokey
THE STAND-UP COMIC...
THE LONELINESS OF THE LONG DISTANCE RUNNER...
THE COSSACKS
YOGA FOR BEGINNERS...
ALIEN CONVERSATION...
CAN-CAN de Los CALAMARES...
GETTING READY FOR HALLOWEEN?
EARTHY GARLIC, HANGING TO DRY...
ANOTHER FRENCH AFFAIR?
HAPPY HALLOWEEN!
A FRENCH AFFAIR... GARLIC
GETTING READY FOR HALLOWEEN?
LES ECHALOTTES...
ALL READY FOR HALLOWEEN...
ALL ONE...
A FRENCH AFFAIR, A BRAID OF SMOKED PINK GARLIC...
OAK SMOKED GARLIC... FOUR in A ROW.
OAK SMOKED GARLIC...
GARLIC ANYONE???
ONE SINGULAR SENSATION...GARLIC.
ANYONE FOR GARLIC?
A TISKET, A TASKET, THE GARLIC AND THE BASKET...
YOUNG GREEN GARLIC...
AIL, AIL, AIL... PHEW,WHAT A SMELL!!!
BEWARE... THE GARLIC IS LOOSE...
THE LAUREL AND HARDY of GARLIC...
A GARLICKY STORY of TWO...
YORKSHIRE GARLIC...
FRENCH GARLIC...
NO VAMPIRES FOR ME... ON HALLOWEEN NIGHT!
AIL, AIL, AIL... MORE FRENCH GARLIC!
MAKING ABSOLUTELY SURE!!!
TAKING NO CHANCES THIS HALLOWEEN!
STAGELIGHT... RED SPRING-ONIONS.
DOES THIS RED ONION make you CRY OR SMILE?
IF YOU GOT... FLAUNT IT?
LES OIGNONS…
RED HEAT...
SOME HOT STUFF TONIGHT???
SOME LIKE IT HOT?
HOT TOO HOT … RED HOT CHILLI PEPPERS...
BELL PEPPERS...COLOUR TRANSITION
I DON'T WANNA GO...
SHINY and BRIGHT...CHIQUINOS
THE CHIQUINOS...
OOHH ROSEMARY...
O-O-O-OREGANO...
SAGE...
FEATHERY, FLOWERING FENNEL...
FRAGRANT BASIL...
ITALIAN TONIGHT?
MINI VEG, MAXI FOOD...
HEALTH IN THE FRAME...
ITALIAN TONIGHT?
FIVE A DAY...
I KNOW MY ONIONS!!! LOL
LES OIGNONS AMOUREUX???
PUNK SPRING ONIONS...
CHESTNUT MUSHROOMS ... quattro
HEXENRINGE...
LES MOUSSERONS...
ENOKI...mushrooms
GOLDEN ENOKI MUSHROOMS...
BUNA SHIMEJI...
BUNA SHIMEJI...
MAITAKE...mushroom...
LES PLEUREUSES… Buna Shimeii
UNITED we stand...
STRUCTURE... OYSTER MUSHROOMS...
SYNFONIETTA...of THE OYSTER MUSHROOM
THE WONDROUS WORLD of THE PINK OYSTER MUSHROOMS...
THE WONDROUS WORLD of THE PINK OYSTER MUSHROOMS...
PINK OYSTER MUSHROOMS.
LEAN ON ME... Oyster mushrooms
YELLOW OYSTER MUSHROOMS
THE OYSTER MUSHROOM LINE DANCE...
LES PLEUREUSES… Buna Shimeji
ALL CARROT AND NO STICK...
LIKE A CHOIR OF DRUNKEN SAILORS???
BRING ON THE DIET???
FENNEL...
SNOW BELLE RADISH...
OLD VARIATIONS… Radishes
PURPLE RADISH SHOOTS...
BABY PAK CHOI... A COOL GREEN
HEALTH in the PICTURE, PAK CHOI…
BABY PAK CHOI... GALORE
ANATOMY of a MINI POINTED CABBAGE…
ONCE UPON A TIME… (mini cabbage)
LIME GREEN BROCCOFLOWER...
LIME GREEN BROCCOFLOWER...
THE SECRET WORLD OF THE CAULIFLOWER!
BRAIN FOOD...
THE CHICKEN OR THE EGG???????????
THE FEATHERED NEST...
THE FULL NEST...
TOMATOES, COEUR de BOEUF... in FLEMISH LIGHT?
COEUR de BOEUF... TOMATO
The FOOTSTEPS of THE FLEMISH MASTERS? TOMATOES, COEUR de BOEUF...
X-FACTOR of health...
ART in PHOTOGRAPHY...
A... for ASPARAGUS...
R for RRRRRRRRaspberries...
TOP-LIGHT FOR TOP-TOMATOES
TOMATTITUDE...
THE "C" in HEIRLOOM TOMATOES?
WHEN YOU'RE SMILING...
MINI VINE TOMATOES…
I KNOW WHERE THE SMILEYS COME FROM!!!
HEALTHY FACE-MASK?
SMILE... HAPPY W-E.
APRICOT, THE COLOURS of SEASONS...
APRICOT, THE COLOURS of AUTUMN?...
TUTTI FRUTTI...
GLOW-IN GOOD HEALTH...
READY TO EAT...
THOSE MINIES… WILD STRAWBERRIES
WILD STRAWBERRIES,
ITSY BITSY TEENIE WEENIE... WILD STRAWBERRIES
SUMMER'S DE-LIGHTS...
SOON, SUMMER ABUNDANCE...
DETAIL of A SHINY STRAWBERRY...
SHINY STRAWBERRIES...
HELP!!! I'M GOING BANANAS!!!!
THE KISSING PAIR of PEARS...
ART gone PEAR-SHAPED?
TANGIBLE EDIBLES, PHYSALIS...
QUATTRO… PHYSALIS
PAS de DEUX... Physalis
ALL ASPECTS of PHYSALIS…
FOUR of A KIND… PHYSALIS
MORE THAN SPICE…
SPICE it UP…
ALL THE INGREDIENTS FOR...
HAPPY THANKSGIVING to my AMERICAN FRIENDS...
ORANGE AND SPICE…
WINTER FRAGRANCES…
HAPPY THANKSGIVING to my AMERICAN FRIENDS...
THE COLOUR ORANGE…
OCTOBERFEST…
PURELY DECORATIVE… CORN
DARK DAYS of AUTUMN…
AUTUMN CHARMS…
WE’RE NUTS, COBNUTS…
GRANNY SMITH FESTIVAL...
EQUILIBRIUM... DOUGHNUT PEACHES.
FIGS... A HEALTHY LINE-UP!
DATE ANYONE???
FRUITY and NUTS?... A CHRISTMAS THEME.
TRICK or TREAT? MMMMMACARONS...
Belgian Misérable cake...
BITESIZE... MISÈRABLE CAKES
CRUMBLING MACARONS...
GUILTY LITTLE PLEASURES... MACARONS
SWEET CIRCLE... MACARONS
MACARONS... BOXED
THE GUILTY LITTLE PLEASURES...
LES MACARONS d'AUTOMNE...
M for More Macarons, More of the guilty little pleasures???
OOPS,TUMBLING... MACARONS...
OF SECRETS and NOSES... Cuberdons
SWEETS FOR MY SWEET...
SWEETHEART...
ABRACADABRA... FOR CHRISTMAS?
A Pont-l'Évêque CHEESE... from Pont-l'Évêque
I COULD BAKE YOU A SWEET RAINBOW in THESE???
OIL IN A BALL...
OIL AND VINEGAR in A BALL...
OIL AND VINEGAR…
OIL AND VINEGAR...
EGG-STRAVAGANZA...
CHOCOLATE SURRENDER...
THE EASTER PARADE...
NEST EGGS...
CHOCOLATE… by the KILO
ALL CHOCOLATE…
Le Temps des Mûres…
LE TEMPS des FRAISES…
SWEET BRUGGE…
OIL&VINEGAR…
A DELICACY for SUNDAY…
I WAS IN BELGIUM!!!
RASPBERRY SWIRL...
LAST CHRISTMAS…
SPECIAL BREAKFAST...
CHRISTMAS MORN…
CHRISTMAS EVE…
CELEBRATION...

ART in PHOTOGRAPHY...

WHAT IS ART? The big A... art? I consider myself a creative photographer, not an art photographer. It is such a massive discussion what art is... been there, worn that T-shirt, lol. Until the day there is a definite and 'plausible' definition of ART, that's when I'll change my mind, in the mean-time, I'll stick to creative... When not 'dictated' by a client, I take images that come out of my brain, the birth of the idea, the development of it, my vision and the creation, my enjoyment and the challenge, the hype and the anticipation, the playing with light, to me, the ultimate high, I don't need anything else. Once the image is there, I'm content, and if it 'inspires' others, releases an emotion, that's wonderful! OKAY, now I AM sure I’ve cracked it… all my life I have been wondering, nay… agonising, debating nights: WHAT IS ART??? So, now at last, I know… it is so simple? My quote what ART is: ART is the interpretation of reality by an artist, in different media. So, the artist is the one who has the concept and the SKILLS to make the original idea a reality. Do you agree? Can you go one better? LOL. I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

A for ASPARAGUS...

#ABFAV_FAVOURITE_SPRING_THEME A definite sign of Spring when they arrive in the shops again, the white variety, a speciality in Flanders. But these green mini asparagus are also nice, like them raw in a salad! I’m trying to keep being creative and have a 'fresh' approach, lol... Spearheaded? No tricks or gimmicks, just pure natural... we ate the props, yummy! Thank you for ALL your faves and comments, M, (* _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

LES OIGNONS…

#abfav_2_together_theme BEST LARGE! Two halves of a whole. I couldn't help admiring the beauty in the textures, structures and colours of this 'humble' veg... The title is a classic jazz number by the wonderful Mr Sidney Bechet, despite his prowess on clarinet, Bechet is best remembered as the first great master of the soprano saxophone. www.youtube.com/watch?v=hNIBkE1ekF8 Stay well and thank you, M, (*_*) THANX for ALL your comments and visits, so appreciated. Have a wonderful day, filled with love and beauty, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

LOVE ME TENDER…

AB FAV for today… https://www.facebook.com/groups/1148438991917313/ Prawns have claws on three of their five pairs of legs, shrimp have claws on two of their five pairs of legs. Their gills and body shape are different too. As far as cooking them goes, they are identical and interchangeable. Heart-shaped? I love them. After I photograph the seafood, after the 'proper' shoot I then can have some 'freedom and fun'... before we eat the props... if we still can, because food photography is very much about 'tricks' to make it look shiny, fresh, attractive and appetising. Bon appetit and thanx, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

TANGO DI MARE... and FUN in the STUDIO?

I won a prize for originality with them! During a shoot in the studio, I suddenly started seeing those small octopus or poulpes as small figures that I could make do different things. This is one that I saw as a Tango that they were dancing. I had a lot of fun, I am grateful for the creativity that I was born with and the fact that somewhere in my heart, there is still the child... I did a whole series... well, they don't last and yes I'm sorry, we ate the 'props'! TEE HEEEEEE. My squid went nuts, they did the Argentinian Tango, The French Can-Can and more... As you can see, squid have eight arms and two tentacles arranged in pairs. You either love them or hate them... I know! Not easy to come up with something NEW, innovative? They say... EVERYTHING has been photographed? The creative brains will always come up with what has not yet been done, or a different way ... Hope this makes you smile and have a wonderful day and thanx for your visit, so very much appreciated, Magda, (*_*) For more of my other work or if you want to PURCHASE, visit here: www.indigo2photography.co.uk Please RESPECT this:IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

CAN-CAN de Los CALAMARES...

You either love them or hate them... I know! During a food-shoot in the studio, I suddenly started seeing those small octopus or poulpes as small figures that I could make do different things. I could make them dance Le FRENH CAN-CAN. I had a lot of fun, I am grateful for the creativity that I was born with and the fact that somewhere in my heart, there is still the child... I did a whole series... well, they don't last and yes I'm sorry, we ate the 'props'! TEE HEEEEEE. As you can see, squid have eight arms and two tentacles arranged in pairs. Hope this makes you smile and have a wonderful day and thanx for your visit, so very much appreciated, Magda, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here, VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

SHE LOVES YOU YEAH, YEAH, YEAH...

LOL, you either love them or hate them, bith as food and images!!! However they are some of my most famous and celebrated photos! My mad squid again, aaahhh how they love the Beatles! And they are delicious, wow what a job, he, you can enjoy 'your' props more than once! Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOODwww.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

HOT LEGS...

#abfav_2_together_theme FOR A LAUGH AND A SMILE ON A MONDAY? Best LARGE! You either love them or hate them... I know! I won a price for originality with them! LOS CALAMARES During a seafood shoot in the studio, I suddenly started seeing those small octopus or poulpes as small figures that I could make do different things. I had a lot of fun, I am grateful for the creativity that I was born with and the fact that somewhere in my heart, there is still the child... I did a whole series... well, they don't last and yes I'm sorry, we ate the 'props'! TEE HEEEEEE. As you can see, squid have eight arms and two tentacles arranged in pairs. Hope this makes you smile and have a wonderful day and thanx for your visit, so very much appreciated, Magda, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here, VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

TANGO for Monique...

For special people! You kow who you are... Thank you! You either love them or hate these here... I know! During a shoot in the studio, I suddenly started seeing those small octopus or poulpes as small figures that I could make do different things. This is one that I saw as a Tango that they were dancing. I had a lot of fun, I am grateful for the creativity that I was born with and the fact that somewhere in my heart, there is still the child... I did a whole series... well, they don't last and yes I'm sorry, we ate the 'props'! TEE HEEEEEE. As you can see, squid have eight arms and two tentacles arranged in pairs. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? NEW!!! FOOD GLORIOUS FOOD Lead and enjoy a good life, do and say things that enrich... and do not forget to tell the people close to you, how much you love them! With love to you and thank you for ALL your faves and comments, M, (* _ *) For more of my other work or if you want to PURCHASE, visit here: www.indigo2photography.co.uk Please RESPECT this:IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

I WANNA HOLD YOUR HAND...

MY IMAGES ARE FOR SALE ONLY FROM ME, DIRECTLY, see below! I won a price for originality with them! During a shoot in the studio, I suddenly started seeing those small octopus or poulpes as small figures that I could make do different things. These two were hand in hand so the title came naturally. My mad squid again, aaahhh how they love the Beatles! And they are delicious, wow what a job, he, you can enjoy 'your' props more than once! I had a lot of fun, I am grateful for the creativity that I was born with and the fact that somewhere in my heart, there is still the child... I did a whole series. Couldn't resist uploading another one... As you can see, squid have eight arms and two tentacles arranged in pairs. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Have a wonderful day and thanx as always for your visit and comments, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here, VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

FRED AND GINGER...

MY IMAGES ARE FOR SALE ONLY FROM ME, DIRECTLY, see below! LOL, you either love them or hate them, both as food and images!!! However they are some of my most famous and celebrated photos! My mad squid again! And they are delicious, wow what a job, he, you can enjoy 'your' props more than once! SYNCHRONISED dancing was one of Fred Astaire and Ginger Rogers' many specialties! Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here, VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

YOU PUT YOUR LEFT FOOT OUT... oooh...The Hokey Cokey

FOR A LAUGH AND A SMILE ON A FRIDAY? You either love them or hate them... I know! I won a price for originality with them! During a shoot in the studio, I suddenly started seeing those small octopus or poulpes as small figures that I could make do different things. This is one that I saw as a Hokey Cokey that it was dancing. I had a lot of fun, I am grateful for the creativity that I was born with and the fact that somewhere in my heart, there is still the child... I did a whole series... well, they don't last and yes I'm sorry, we ate the 'props'! TEE HEEEEEE. As you can see, squid have eight arms and two tentacles arranged in pairs. Lead and enjoy a good life, do and say things that enrich... and do not forget to tell the people close to you, how much you love them! With love to you and thank you for ALL your faves and comments, M, (* _ *) For more of my other work visit here: www.indigo2photography.co.uk Please RESPECT this:IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

THE STAND-UP COMIC...

MY IMAGES ARE FOR SALE ONLY FROM ME, DIRECTLY, see below! LOL, you either love them or hate them, both as food and images!!! However they are some of my most famous and celebrated photos! ANOTHER SMALL SERIES. Not easy to come up with NEW, innovative, they say... EVERYTHING has been photographed? The creative brains will always come up with what has not yet been done, or a different way, ... During a shoot in the studio, I suddenly started seeing those small octopus or poulpes as small figures that I could make do different things. This is one that looked like A STAND-UP comedian? I had a lot of fun, I am grateful for the creativity that I was born with and the fact that somewhere in my heart, there is still the child... I did a whole series... well, they don't last and yes I'm sorry, we ate the 'props'! TEE HEEEEEE. As you can see, squid have eight arms and two tentacles arranged in pairs. I wish you all a very good day and thanx for all your kind words, time, comments and likes. Very much appreciated. Magda, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

THE LONELINESS OF THE LONG DISTANCE RUNNER...

MY IMAGES ARE FOR SALE ONLY FROM ME, DIRECTLY, see below! Not easy to come up with NEW, innovative, they say... EVERYTHING has been photographed? The creative brains will always come up with what has not yet been done, or a different way, ... During a shoot in the studio, I suddenly started seeing those small octopus or poulpes as small figures that I could make do different things. This is one that I saw as a RUNNER. Hence the title! I had a lot of fun, I am grateful for the creativity that I was born with and the fact that somewhere in my heart, there is still the child... I did a whole series... well, they don't last and yes I'm sorry, we ate the 'props'! TEE HEEEEEE. As you can see, squid have eight arms and two tentacles arranged in pairs. I wish you all a very good day and thanx for all your kind words, time, comments and likes. Very much appreciated. Magda, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

THE COSSACKS

Last one for now... You either love them or hate them... I know! My squid went nuts, they did the Argentinian Tango, The French Can-Can and more, probably had a few (too many) Vodkas... and thought they were Cossacks... LOL. During a shoot in the studio, I suddenly started seeing those small octopus or poulpes as small figures that I could make do different things. They were mostly dancing. I had a lot of fun, I am grateful for the creativity that I was born with and the fact that somewhere in my heart, there s still the child... Thanx for all your kind words, time, comments, faves. Very much appreciated. M, (*_*)

YOGA FOR BEGINNERS...

And the Friday fun continues? You either love them or hate them... I know! During a shoot in the studio, I suddenly started seeing those small octopus or poulpes as small figures that I could make do different things. Here just warming up? They were mostly dancing. I had a lot of fun, I am grateful for the creativity that I was born with and the fact that somewhere in my heart, there s still the child... Thanx for all your kind words, time, comments, faves. Very much appreciated. M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk Please RESPECT this:IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

ALIEN CONVERSATION...

MY IMAGES ARE FOR SALE ONLY FROM ME, DIRECTLY, see below! Last one So after all the dancing... let's sit and talk about it! LOL, you either love them or hate them, both as food and images!!! I understand, they do look 'alien'... However they are some of my most famous and celebrated photos! My mad squid again, aaahhh how we had fun! And they are delicious, wow what a job, he, you can enjoy 'your' props more than once! Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here, VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

CAN-CAN de Los CALAMARES...

During a food-shoot in the studio, I suddenly started seeing those small octopus or poulpes as small figures that I could make do different things. I could make them dance Le FRENH CAN-CAN. I had a lot of fun, I am grateful for the creativity that I was born with and the fact that somewhere in my heart, there is still the child... I did a whole series... well, they don't last and yes I'm sorry, we ate the 'props'! TEE HEEEEEE. As you can see, squid have eight arms and two tentacles arranged in pairs. Hope this makes you smile and have a wonderful day and thanx for your visit, so very much appreciated, Magda, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here, VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

GETTING READY FOR HALLOWEEN?

AB FAV 2 for today… https://www.facebook.com/groups/1148438991917313/ LOL, I know it is a little early, however, I am not taking any chances! I don't want no VAMPIRE biting me in the neck, so here comes the garlic, Thanx for your visits and comments, most appreciated, M, (*_*) For more of my other work visit here: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

EARTHY GARLIC, HANGING TO DRY...

PLEASE READ THIS: MY PHOTOS ARE ONLY FOR SALE DIRECTLY FROM ME! Although it may seem a new concept, garlic was in fact introduced to Britain by the Romans and has been a cook’s staple for millennia. The bulbous vegetable was praised in ancient Sanskrit writings, the Egyptians buried it with their dead and by 1500BC it had spread across the world – it even turned up in the medieval court of Richard II. But by the 19th century, Mrs Beeton was describing it as ‘offensive’ and for most of the 20th century you barely caught a whiff of it in the domestic kitchen. Cheap flights and package holidays changed our perceptions, and Britain soon rediscovered garlic’s 'pungent' charms, using it in everything from curries to casseroles, stir-fries and soups. Coupled with a renewed thirst for traceable, local produce, British-grown garlic is set to become a great household favourite. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

ANOTHER FRENCH AFFAIR?

During avisit to the Continent, we drove through part of Northern France, we made a stop in St Omer, often the first stop inland for many visitors to France, a quiet, unassuming and attractive little town, 43km southeast of Calais. We wanted to stretch our legs. Walked through the lovely shopping-streets with some beautiful old houses and got to the market square. On the corner, we saw the most attractive fruit and veg shop, everything looking very fresh. I saw plaits of fresh garlic... I chose one, walked inside to pay for it when I saw the cheese-counter, full of spécialitées de la région... How can one resist? LOL Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD thanx for your time and comments, greatly appreciated, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved. For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved.

HAPPY HALLOWEEN!

TO KEEP THE VAMPIRES AT BAY, A FRENCH AFFAIR! During our last visit to the Continent, we also enjoyed France...I saw plaits of fresh garlic... I chose one, walked inside to pay for it when I saw the cheese-counter, full of spécialitées de la région... I bought some of that too... Although the garlic was wrapped in TWO bags, as was the cheese, and in the boot we had a zipped up 'cooling-bag' in which we stored our purchases... From then on, each time we got into our car, we were greeted and treated by the pungent mixture of the combined 'fragrances!!! What a laugh! The cheese was delicious, the garlic... ahem, beautiful? ( the guys in the studio weren't so impressed!) thanx for your time and comments, greatly appreciated, M, (*_*) Please do not use any of my images on websites, blogs or any other media without my explicit permission. © All rights reserved

A FRENCH AFFAIR... GARLIC

FRENCH GARLIC, here's the whole lot!!! During our visit to the Continent, we drove through part of Northern France, we made a stop in St Omer, often the first stop inland for many visitors to France, a quiet, unassuming and attractive little town, 43km southeast of Calais. We wanted to stretch our legs. Walked through the lovely shopping-streets with some beautiful old houses and got to the market square. On the corner, we saw the most attractive fruit and veg shop, everything looking very fresh. I saw plaits of fresh garlic... I chose one, walked inside to pay for it when I saw the cheese-counter, full of "spécialitées de la région"... I bought some of that too... Although the garlic was wrapped in TWO bags, as was the cheese, and in the boot we had a zipped up 'cooling-bag' in which we stored our purchases... From then on, each time we got into our car, we were greeted and treated by the pungent mixture of the combined 'fragrances!!! What a laugh! The cheese was delicious, the garlic... ahem, beautiful? (the guys in the studio weren't so impressed!) Thanx for your time and comments, greatly appreciated, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk Please do not use any of my images on websites, blogs or any other media without my explicit permission. © All rights reserved

GETTING READY FOR HALLOWEEN?

Lol, I know it is maybe a little early, however, I am not taking any chances! I don't want no VAMPIRE biting me in the neck, so here comes the garlic, Thanx for your visits and comments, most appreciated, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

LES ECHALOTTES...

The name of the shallot derives from the name of the city of Ashkelon (Latin ëAscaloní) in ancient Canaan, in Italian its name is "scalogno". Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. The skin colour of shallots can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta. Thanx for your visits and comments, most appreciated, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS: www.indigo2photography.co.uk/magda-portfolio.htm IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

ALL READY FOR HALLOWEEN...

PLEASE READ THIS: MY PHOTOS ARE ONLY FOR SALE DIRECTLY FROM ME! I am not taking any chances! I don't want no VAMPIRE biting me in the neck, so here comes the garlic AND the rest of the family, like shallots, surely I'll be safe when the time comes??????? LOL. Thanx for your visits and comments, most appreciated, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.co.uk Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

ALL ONE...

The onion genus Allium comprises monocotyledonous flowering plants and includes the onion, garlic, chives, scallion, shallot, and the leek as well as hundreds of wild species. NowI know it is maybe a little early, however, I am not taking any chances! I don't want no VAMPIRE biting me in the neck, so here comes the garlic AND the rest of the family, red onion, shallots, surely I'll be safe when the time comes??????? LOL. I see stuff for Haloween in the shops! thanx for your visits and comments, most appreciated, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

A FRENCH AFFAIR, A BRAID OF SMOKED PINK GARLIC...

Bought this last summer when it was freshly braided, to decorate and fragrance our kitchen. I used it sparsely although it is milder than 'normal' garlic, but it was still just too much for us of course. Now it is drying up, smelling more and more strongly... I just had to take a few photographs before its final exit! My beautiful braid of L'Ail Fumé d'Arleux, the famed pink smoked garlic of northern France. In Arleux, in the cold and humid North/ Pas de Calais, the farmers learned to smoke their own variety of pink garlic sometime around the sixteenth century. It is believed that the discovery was made by accident, as the smoke of kitchen fires improved the flavor and shelf-life of braids of garlic stored indoors. The garlic of Arleux is woven into magnificent braids and cold-smoked for ten days, giving it the added dimension of gentle hardwood smoke. Although the garlic was wrapped in TWO bags, as was the cheese, and in the boot we had a zipped up 'cooling-bag' in which we stored our purchases... From then on, each time we got into our car, we were greeted and treated by the pungent mixture of the combined 'fragrances!!! What a laugh! The cheese was delicious! The garlic... ahem, beautiful? ( the guys in the studio weren't so impressed! LOL) Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Thanx for your time and comments, greatly appreciated, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved.

OAK SMOKED GARLIC... FOUR in A ROW.

Egyptian slaves were given a daily ration of garlic, as it was believed to ward off illness and to increase strength and endurance. As indicated in ancient Egyptian records, the pyramid builders were given beer, flatbread, raw garlic and onions as their meager food ration. Upon threatening to abandon the pyramids leaving them unfinished, they were given more garlic. It cost the Pharaoh today's equivalent of 2 million dollars to keep the Cheops pyramid builders supplied with garlic. Although it may seem a new concept, garlic was in fact introduced to Britain by the Romans and has been a cookís staple for millennia. The bulbous vegetable was praised in ancient Sanskrit writings, the Egyptians buried it with their dead and by 1500BC it had spread across the world ñ it even turned up in the medieval court of Richard II. But by the 19th century, Mrs Beeton was describing it as 'offensive' and for most of the 20th century you barely caught a whiff of it in the domestic kitchen. Cheap flights and package holidays changed our perceptions, and Britain soon rediscovered garlicís 'pungent' charms, using it in everything from curries to casseroles, stir-fries and soups. Coupled with a renewed thirst for traceable, local produce, British-grown garlic is set to become a great household favourite. I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

OAK SMOKED GARLIC...

PLEASE READ THIS: MY PHOTOS ARE ONLY FOR SALE DIRECTLY FROM ME! Egyptian slaves were given a daily ration of garlic, as it was believed to ward off illness and to increase strength and endurance. As indicated in ancient Egyptian records, the pyramid builders were given beer, flatbread, raw garlic and onions as their meager food ration. Upon threatening to abandon the pyramids leaving them unfinished, they were given more garlic. It cost the Pharaoh today's equivalent of 2 million dollars to keep the Cheops pyramid builders supplied with garlic. Although it may seem a new concept, garlic was in fact introduced to Britain by the Romans and has been a cook’s staple for millennia. The bulbous vegetable was praised in ancient Sanskrit writings, the Egyptians buried it with their dead and by 1500BC it had spread across the world – it even turned up in the medieval court of Richard II. But by the 19th century, Mrs Beeton was describing it as ‘offensive’ and for most of the 20th century you barely caught a whiff of it in the domestic kitchen. Cheap flights and package holidays changed our perceptions, and Britain soon rediscovered garlic’s 'pungent' charms, using it in everything from curries to casseroles, stir-fries and soups. Coupled with a renewed thirst for traceable, local produce, British-grown garlic is set to become a great household favourite. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

GARLIC ANYONE???

I tore a bulb off the braid of pink smoked garlic... no, not to eat... to photograph! In the old-fashioned way... For years I 'experimented' in the studio, to get that Flemish painter's light? Well, I was born in Flanders, it must be in my blood? LOL. Bought this last summer when it was freshly braided, to decorate and fragrance our kitchen. I used it sparsely although it is milder than 'normal' garlic, but it was still just too much for us of course. Now it is drying up, smelling more and more strongly... I just had to take a few photographs before its final exit! My beautiful braid of L'Ail Fumé d'Arleux, the famed pink smoked garlic of northern France. In Arleux, in the cold and humid North/ Pas de Calais, the farmers learned to smoke their own variety of pink garlic sometime around the sixteenth century. It is believed that the discovery was made by accident, as the smoke of kitchen fires improved the flavor and shelf-life of braids of garlic stored indoors. The garlic of Arleux is woven into magnificent braids and cold-smoked for ten days, giving it the added dimension of gentle hardwood smoke. Although the garlic was wrapped in TWO bags, as was the local cheese, and in the boot we had a zipped up 'cooling-bag' in which we stored our purchases...thought we were 'safe'? From then on though, each time we got into our car, we were greeted and treated by the pungent mixture of the combined 'fragrances!!! What a laugh! The cheese was delicious! The garlic... ahem, beautiful? ( the guys in the studio weren't so impressed!) Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Have a wonderful day and thanx for your comments, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

ONE SINGULAR SENSATION...GARLIC.

PLEASE READ THIS: MY PHOTOS ARE ONLY FOR SALE DIRECTLY FROM ME! Wearing a paper-thin frock. It tickles the palate and the olfactory senses, LOL. There may be upwards to six-hundred types of garlic being grown world-wide. Here (I think) is the Purple Stripe garlic, they are ophios (hard-necks) and are usually vividly striped with purplish vertical stripes decorating the bulb wrappers, hence their name. In between the purple stripes, their bulb wrappers are usually very white and thick. Some sub-varieties are even heavily splotched with purple. Coloration is affected by growing conditions, particularly weather and sometimes they are strongly colored and at other times more white than purple. They tend to be rather rich in flavour, but not overly pungent, though some are milder, and store fairly well. Standard Purple Stripes (Chesnok Red and Persian Star) make the sweetest roasted garlic. Thanx for your time and comments, greatly appreciated, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.co.uk Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

ANYONE FOR GARLIC?

PLEASE READ THIS: MY PHOTOS ARE ONLY FOR SALE DIRECTLY FROM ME! There may be upwards to six-hundred types of garlic being grown world-wide. Here (I think) is the Purple Stripe garlic, they are ophios (hard-necks) and are usually vividly striped with purplish vertical stripes decorating the bulb wrappers, hence their name. In between the purple stripes, their bulb wrappers are usually very white and thick. Some sub-varieties are even heavily splotched with purple. Coloration is affected by growing conditions, particularly weather and sometimes they are strongly colored and at other times more white than purple. They tend to be rather rich in flavour, but not overly pungent, though some are milder, and store fairly well. Standard Purple Stripes (Chesnok Red and Persian Star) make the sweetest roasted garlic. Thanx for your time and comments, greatly appreciated, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.co.uk Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

A TISKET, A TASKET, THE GARLIC AND THE BASKET...

A wordplay on the old nursery rhyme... www.youtube.com/watch#!v=qkSiPKC-8so&feature=related I bought this small, misshapen basket filled with the 'special' garlic. There may be upwards to six-hundred types of garlic being grown world-wide. Here (I think) is the Purple Stripe garlic, they are ophios (hard-necks) and are usually vividly striped with purplish vertical stripes decorating the bulb wrappers, hence their name. In between the purple stripes, their bulb wrappers are usually very white and thick. Some sub-varieties are even heavily splotched with purple. Coloration is affected by growing conditions, particularly weather and sometimes they are strongly coloured and at other times more white than purple. They tend to be rather rich in flavour, but not overly pungent, though some are milder, and store fairly well. Standard Purple Stripes (Chesnok Red and Persian Star) make the sweetest roasted garlic. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? NEW!!! FOOD GLORIOUS FOOD thanx for your time and comments, greatly appreciated, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

YOUNG GREEN GARLIC...

to visit new countries is to learn new things...
Green garlic is young garlic which is harvested before the cloves have begun to mature. The resulting vegetable resembles a scallion, with a deep green stalk and a pale white and purple bulb.The flavour of green garlic is still garlicky, but is much more mild with less of a bitter bite. When cooked, the green garlic sweetens, lending a new layer of depth to a dish. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? NEW!!! FOOD GLORIOUS FOOD

With love to you and thank you for ALL your faves and comments, M, (* _ *)
For more of my other work visit here: www.indigo2photography.co.uk
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

AIL, AIL, AIL... PHEW,WHAT A SMELL!!!

Ail is the French for garlic, it is pronounced like 'eye' or simply 'I'... The one on the left seems to think the others SMELL??? LOL Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Allium sativum: here the Softneck Garlic. Softneck garlic is the type you'll most likely see in the produce section of your grocery store. Its name comes from the multilayered parchment that covers the entire bulb, continues up the neck of the bulb, and forms a soft, pliable stalk suitable for braiding. Its papery skin, or sheath, is a beautiful creamy white color. I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

BEWARE... THE GARLIC IS LOOSE...

Normally it comes as a braid/plait? In a net... Even sometimes in a basket! Here, I let them loose! 'puzzled' them into a pleasing comp, then made the image... the 'fragrance' still haunts me, LOL! Allium sativum: here the Softneck Garlic. Softneck garlic is the type you'll most likely see in the produce section of your grocery store. Its name comes from the multilayered parchment that covers the entire bulb, continues up the neck of the bulb, and forms a soft, pliable stalk suitable for braiding. Its papery skin, or sheath, is a beautiful creamy white color. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

THE LAUREL AND HARDY of GARLIC...

For those with a sense of humour or in need of a smile? A slim one and a chubby one, lol. What other title could it be? Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

A GARLICKY STORY of TWO...

There may be upwards to six-hundred types of garlic being grown world-wide. One 'YORKSHIRE GARLIC' and 'A Mild French'Silverskin Garlic (softneck). Although it may seem a new concept, garlic was in fact introduced to Britain by the Romans and has been a cook’s staple for millennia. The bulbous vegetable was praised in ancient Sanskrit writings, the Egyptians buried it with their dead and by 1500BC it had spread across the world – it even turned up in the medieval court of Richard II. But by the 19th century, Mrs Beeton was describing it as ‘offensive’ and for most of the 20th century you barely caught a whiff of it in the domestic kitchen. Cheap flights and package holidays changed our perceptions, and Britain soon rediscovered garlic’s 'pungent' charms, using it in everything from curries to casseroles, stir-fries and soups. Coupled with a renewed thirst for traceable, local produce, British-grown garlic is set to become a great household favourite. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

YORKSHIRE GARLIC...

PLEASE READ THIS: MY PHOTOS ARE ONLY FOR SALE DIRECTLY FROM ME! Although it may seem a new concept, garlic was in fact introduced to Britain by the Romans and has been a cook’s staple for millennia. The bulbous vegetable was praised in ancient Sanskrit writings, the Egyptians buried it with their dead and by 1500BC it had spread across the world – it even turned up in the medieval court of Richard II. But by the 19th century, Mrs Beeton was describing it as ‘offensive’ and for most of the 20th century you barely caught a whiff of it in the domestic kitchen. Cheap flights and package holidays changed our perceptions, and Britain soon rediscovered garlic’s 'pungent' charms, using it in everything from curries to casseroles, stir-fries and soups. Coupled with a renewed thirst for traceable, local produce, British-grown garlic is set to become a great household favourite. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

FRENCH GARLIC...

A FRENCH AFFAIR!

During our visit to the Continent, we drove through part of Northern France, we made a stop in St Omer, often the first stop inland for many visitors to France, a quiet, unassuming and attractive little town, 43km southeast of Calais.
We wanted to stretch our legs. Walked through the lovely shopping-streets with some beautiful old houses and got to the market square.
On the corner, we saw the most attractive fruit and veg shop, everything looking very fresh.
I saw plaits of fresh garlic... I chose one, walked inside to pay for it when I saw the cheese-counter, full of spécialitées de la région...
I bought some of that too...
Although the garlic was wrapped in TWO bags, as was the cheese, and in the boot we had a zipped up 'cooling-bag' in which we stored our purchases...
From then on, each time we got into our car, we were greeted and treated by the pungent mixture of the combined 'fragrances!!!
What a laugh!

The cheese was delicious, the garlic... ahem, beautiful? (the guys in the studio weren't so impressed!)

Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? NEW!!! FOOD GLORIOUS FOOD

Thanx for your time and comments, greatly appreciated, M, (*_*)

For more of my other work visit here: www.indigo2photography.co.uk

IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

NO VAMPIRES FOR ME... ON HALLOWEEN NIGHT!

AIL, AIL, AIL... MORE FRENCH GARLIC! HAPPY HALLOWEEN, I AM MAKING SURE NOT TO BE ATTACKED BY VAMPIRES TONIGHT!!! LOL It had lots of earth on the roots, I tried to vacuum it... but to no avail, so I gave up, and decided to incorporate it, shook it a bit more, this is the result... thanx for your time and comments, greatly appreciated, M, (*_*) Please do not use any of my images on websites, blogs or any other media without my explicit permission. © All rights reserved

AIL, AIL, AIL... MORE FRENCH GARLIC!

MY IMAGES ARE FOR SALE ONLY FROM ME, DIRECTLY, see below! During a visit to the Continent, we drove through part of Northern France, we made a stop in St Omer, often the first stop inland for many visitors to France, a quiet, unassuming and attractive little town, 43km southeast of Calais. We wanted to stretch our legs. Walked through the lovely shopping-streets with some beautiful old houses and got to the market square. On the corner, we saw the most attractive fruit and veg shop, everything looking very fresh. I saw plaits of fresh garlic... I chose one, walked inside to pay for it when I saw the cheese-counter, full of spécialitées de la région... I bought some of that too... Although the garlic was wrapped in TWO bags, as was the cheese, and in the boot we had a zipped up 'cooling-bag' in which we stored our purchases... From then on, each time we got into our car, we were greeted and treated by the pungent mixture of the combined 'fragrances!!! What a laugh! The cheese was delicious, the garlic... ahem, beautiful? ( the guys in the studio weren't so impressed!)LOL It had lots of earth on the roots, I tried to vacuum it... but to no avail, so I gave up, and decided to incorporate it, shook it a bit more, this is the result... thanx for your time and comments, greatly appreciated, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

MAKING ABSOLUTELY SURE!!!

AB FAV 1 for today… https://www.facebook.com/groups/1148438991917313/ I know HALLOWEEN is only tomorrow, however, I am not taking any chances! I don't want no VAMPIRE biting me in the neck, so here comes the garlic AND the rest of the family, red onion, shallots, surely I'll be safe when the time comes??????? LOL. I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

TAKING NO CHANCES THIS HALLOWEEN!

For Halloween, LOL! FRENCH-GARLIC and red onions... TOGETHER, WILL THEY BE STRONG ENOUGH? Some more fun in the studio with lights and food. thanx for your time and comments, greatly appreciated, M, (*_*) Please do not use any of my images on websites, blogs or any other media without my explicit permission. © All rights reserved

STAGELIGHT... RED SPRING-ONIONS.

PLEASE READ THIS: MY PHOTOS ARE ONLY FOR SALE DIRECTLY FROM ME! Onion 'Long Red Florence' (Heirloom/Heritage Variety) A deep purple onion. Much sweeter than their green counterpart, these beauties will turn into the much prized Tropea red onions when fully grown. Spring is a wonderful time of the year to make the most of their refreshing, purple-red torpedo shaped bulbs with a mild sweet, intense yet delicate flavour. Try them in salads of course, or in a crudités platter to fully enjoy them. Here I used 'stage-light', and it looks as though they have stage-fright? LOL Thanx for your time and comments, greatly appreciated, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.co.uk Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

DOES THIS RED ONION make you CRY OR SMILE?

AB FAV for today… https://www.facebook.com/groups/1148438991917313/ A red onion took on a life of it's own in the kitchen. I could not resist, the colours too attractive and the sprouts too elegant not to be photographed. Have a great day. Thanx, Magda (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS: www.indigo2photography.com Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

IF YOU GOT... FLAUNT IT?

PLEASE READ THIS: MY PHOTOS ARE ONLY FOR SALE DIRECTLY FROM ME! LOL. A red onion took on a life of it's own in the kitchen. I could not resist, the colours too attractive and the sprouts too elegant not to be photographed. Have a great w-e. Thanx, Magda (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.co.uk Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved red onion,sprout, single,bulb, design, macro, still-life, studio, colour, black-background, square,Hasselblad, magda indigo

LES OIGNONS…

I couldn't help admiring the beauty in the textures, structures and colours of this 'humble' veg... The title is a classic jazz number by the wonderful Mr Sidney Bechet, despite his prowess on clarinet, Bechet is best remembered as the first great master of the soprano saxophone. www.youtube.com/watch?v=hNIBkE1ekF8 Stay well and thanx, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS: www.indigo2photography.co.uk/magda-portfolio.htm Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

RED HEAT...

This Chilli pepper, so hot, straight from the fridge... sweating already...from the heat... Chili pepper (also chile pepper or chilli pepper) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper. Green and yellow are just unripe fruits. Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. Fancy an interesting bit of a read? The "heat" of chili peppers was historically measured in Scoville heat units (SHU), which is the amount of chili extract added to sugar syrup before its heat becomes detectable to a panel of tasters. Bell peppers rank at 0 SHU, New Mexico green chilis at about 1,500 SHU, jalapeños at 2,500–5,000 SHU habaneros at 300,000 SHU. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Hope it is not too hot where you are! Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

SOME HOT STUFF TONIGHT???

Chili pepper (also chile pepper or chilli pepper) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper. Green and yellow are just unripe fruits. Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. Fancy an interesting bit of a read? The "heat" of chili peppers was historically measured in Scoville heat units (SHU), which is the amount of chili extract added to sugar syrup before its heat becomes detectable to a panel of tasters. Bell peppers rank at 0 SHU, New Mexico green chilis at about 1,500 SHU, jalapeños at 2,500–5,000 SHU habaneros at 300,000 SHU. Some like it hot! Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Hope it is not too hot where you are! Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

SOME LIKE IT HOT?

These Chilli peppers, so hot, straight from the fridge... sweating already... Chili pepper (also chile pepper or chilli pepper) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper. Green and yellow are just unripe fruits. Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. Fancy an interesting bit of a read? The "heat" of chili peppers was historically measured in Scoville heat units (SHU), which is the amount of chili extract added to sugar syrup before its heat becomes detectable to a panel of tasters. Bell peppers rank at 0 SHU, New Mexico green chilis at about 1,500 SHU, jalapeños at 2,500–5,000 SHU habaneros at 300,000 SHU. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Hope it is not too hot where you are! Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

HOT TOO HOT … RED HOT CHILLI PEPPERS...

#abfav_2_together_theme Scotch Bonnet, also known as Boabs Bonnet, Scotty Bons, Bonney peppers or Caribbean red peppers are a variety of chilli pepper. Found mainly in the Caribbean islands, it is also in Guyana (where it is called Ball of Fire), the Maldives Islands and West Africa. It is named for its resemblance to a Tam o' Shanter hat. Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units, however there are completely sweet varieties of Scotch Bonnet grown on some of the Caribbean islands, called Cachucha peppers. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale. These peppers are used to flavour many different dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavour and stouter shape, distinct from its habanero cousin with which it is often confused, and gives jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour. Scotch bonnets are mostly used in West African, Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian and Cayman cuisine and pepper sauces, though they often show up in other Caribbean recipes. Fresh, ripe scotch bonnets change from green to colours ranging from yellow to scarlet red. Ripe peppers are prepared for cooking by those who cannot handle the sharp heat by cutting out the area around the seeds inside the fruit, which holds most of the heat. The seeds can be saved for cultivation or other culinary uses. (source Wikipedia) I wish you all the very best and thanks for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

BELL PEPPERS...COLOUR TRANSITION

I STILL FEEL SO GREEN? AAW, don't blush... The colour transition of the two bell peppers, also known as sweet pepper. The terms "bell pepper", "pepper" or in Australia and New Zealand "capsicum", are often used for any of the large bell shaped fruits, regardless of their color. In British English, the fruit is simply referred to as a "pepper" or by colour (as in the term "green pepper", for example), whereas in many Commonwealth Nations, such as India, Canada, and Malaysia, they are called "bell peppers". Across Europe, the term "paprika", which has its roots in the word for pepper is sometimes referred to by their colour (e.g. "groene paprika", "gele paprika", in Dutch, which are green and yellow). Paprika also refers to the powdered spice made from the fruits in the Capsicum genus. In Switzerland it is mostly called "peperoni", which is the Italian name of the fruit. In France, it is called "poivron", with the same root as "poivre" (meaning "pepper") or "piment". I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

I DON'T WANNA GO...

I STILL FEEL SO GREEN? AAW, don't blush... The colour transition of the two bell peppers! Two Bell peppers, also known as sweet pepper. The terms "bell pepper", "pepper" or in Australia and New Zealand "capsicum", are often used for any of the large bell shaped fruits, regardless of their color. In British English, the fruit is simply referred to as a "pepper" or by colour (as in the term "green pepper", for example), whereas in many Commonwealth Nations, such as India, Canada, and Malaysia, they are called "bell peppers". Across Europe, the term "paprika", which has its roots in the word for pepper is used—sometimes referred to by their colour (e.g. "groene paprika", "gele paprika", in Dutch, which are green and yellow). Paprika also refers to the powdered spice made from the fruits in the Capsicum genus. In Switzerland it is mostly called "peperoni", which is the Italian name of the fruit. In France, it is called "poivron", with the same root as "poivre" (meaning "pepper") or "piment". Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

SHINY and BRIGHT...CHIQUINOS

Very juicy and crunchy little peppers! So colourful FROM YELLOW to RED.! They are tiny, about 4/5 cm max, best stuffed as tapas Chiquino peppers are from Mexico, look like small bell peppers but have a sweeter taste, but fear not despite their size they are not chillies and therefore not hot. Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

THE CHIQUINOS...

No, NOT the latest new band... but juicy, crunchy peppers! So colourful. They are tiny, about 4/5 cm max, best stuffed as tapas Chiquino peppers are from Mexico, look like small bell peppers but have a sweeter taste, but fear not despite their size they are not chillies and therefore not hot. Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

OOHH ROSEMARY...

I did a series on herbs for someone's kitchen. Rosmarinus officinalis, commonly known as Rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs. The name "rosemary" derives from the Latin for "dew" (ros) and "sea" (marinus), or "dew of the sea" because in many locations it needs no water other than the humidity carried by the sea breeze to live. You can hear it in the French: romarin. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

O-O-O-OREGANO...

Straight from our garden again, I love herbs, they are a haven and a heaven for butterflies and bees! Oregano is a perennial growing to 20 inches, with pink flowers and spade-shaped, olive-green leaves. It is sometimes called wild marjoram and its close relative Oregano majorana is known as sweet marjoram. Oregano is an important culinary herb, used for the flavour of its leaves, which can be more flavourful when dried than fresh. It has an aromatic, warm and slightly bitter taste, which can vary in intensity. Its popularity in the US began when soldiers returning from World War II brought back with them a taste for the “pizza herb”, which had probably been eaten in southern Italy for centuries. The herb is also widely used in Turkish, Palestinian, Lebanese, Egyptian, Syrian, Greek, Portuguese, Spanish, Philippine and Latin American cuisines. In Turkish cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. The leaves are most often used in Greece to add flavor to Greek salad, although there I also use the dried variety! I love both the taste and the fragrance, mmmm, getting hungry now... LOL. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

SAGE...

I did a series on herbs for someone's kitchen. Again, straight from our garden, I love herbs, they are a haven and a heaven for butterflies and bees. Salvia officinalis (garden sage, common sage) is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It has been grown for centuries in the Old World for its food and healing properties and was often described in old herbals for the many miraculous properties attributed to it. The specific epithet, officinalis, refers to the plant's medicinal use: the officina was the traditional storeroom of a monastery where herbs and medicines were stored! In Britain sage has for generations been listed as one of the essential herbs, along with parsley, rosemary and thyme (as in the folk song "Scarborough Fair"). It has a savoury, slightly peppery flavour. It appears in many European cuisines, notably Italian, Balkan and Middle Eastern cookery. In British and American cooking, it is traditionally served as sage and onion stuffing, an accompaniment to roast turkey or chicken at Christmas or Thanksgiving Day. Other dishes include pork casserole, Sage Derby cheese and Lincolnshire sausages. Despite the common use of traditional and available herbs in French cuisine, sage never found favour there. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

FEATHERY, FLOWERING FENNEL...

I did a series on herbs for someone's kitchen. Again, straight from our garden, I love herbs, they are a haven and a heaven for butterflies and bees. Fennel (Foeniculum vulgare) is a hardy, perennial plant, I do not just grow it for its beauty but also to use as a kitchen herb, lovely on a piece of fish, a slight aniseed taste!It is a highly aromatic and flavourful herb with culinary and medicinal uses, and, along with the similar-tasting anise, is one of the primary ingredients of absinthe.View On proper Black he entire plant is edible. Seeds are added to sausages and baked goods; the leaves are used with fish, vegetables, cheese spreads and soups. Fennel can be used in/with salads, sausage, pork, duck, fish, cabbage, cucumber, onion, herb butter, cheese spread; seeds in desserts and breads and the seeds can be used ground in lentil soups, whole in boiling water for rice and brussels sprouts, or added to breads. I guess it is called 'Bronze' because when it comes out of the bud that's the colour of the 'feathers! Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

FRAGRANT BASIL...

Basil or Sweet Basil, is a common name for the culinary herb Ocimum basilicum. The word basil comes from the Greek ßas??e?? (basileus), meaning "king". The Oxford English Dictionary quotes speculations that basil may have been used in "some royal unguent, bath, or medicine". Basil is still considered the "king of herbs" by many cookery authors and chefs.View On proper Black Basil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavour. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavour, and what little flavour remains tastes very different, with a weak coumarin flavor, like hay... Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Lead a good life! Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

ITALIAN TONIGHT?

Tomatoes, mushrooms, peppers, garlic and basil? A good base to start? Eating the props again! THANX for ALL your comments and visits, so appreciated, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

MINI VEG, MAXI FOOD...

All mini vegetables, brocoli stems, mini plum-tomatoes, chestnut mushroom, spring onions (no, not leeks), mini maize, mini carrot, a (HOT) pepper and a mini courgette... I do not photograph my food in the kitchen, but in the studio, under special conditions and set-up. Bon Appétit! I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

HEALTH IN THE FRAME...

Why 5 a day? Why not 6??? LOL Spring onions, mushrooms cherry-tomatoes, young carrots, shallot and cloves of garlic... Eating the props again! THANX for ALL your comments and visits, so appreciated, M, (*_*) Please do not COPY or use any of my images on websites, blogs or any other media without my explicit permission. © All rights reserved

ITALIAN TONIGHT?

AB FAV 2 for today… https://www.facebook.com/groups/1148438991917313/ Tomatoes, mushrooms, peppers, garlic and basil? A good base to start? Eating the props again! Have a wonderful day, filled with love and beauty, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.com Please do not COPY or use any of my images on websites, blogs or any other media without my explicit permission. © All rights reserved

FIVE A DAY...

PLEASE READ THIS: MY PHOTOS ARE ONLY FOR SALE DIRECTLY FROM ME! Why 5 a day? Why not 6??? LOL I always think that when someone is born with the 'creative' gene, it often manifests itself in different fields, not necessarily ONE... I love being creative in the kitchen, rarely make the same meal twice... just use the ingredients at hand or on offer. Yes, we DO eat our photographic 'props' LOL, part of the 5 a day meal I made with this! Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

I KNOW MY ONIONS!!! LOL

PLEASE READ THIS: MY PHOTOS ARE ONLY FOR SALE DIRECTLY FROM ME! Last in the series. Spring onions, shallots, red onion... The onion plant (Allium cepa) is unknown in the wild but has been grown and selectively bred in cultivation for at least 7,000 years. Onions are cultivated and used around the world. As a foodstuff they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys. They are pungent when chopped and contain certain chemical substances which irritate the eyes. Onions contain phenols and flavonoids that have potential anti-inflammatory, anti-cholesterol, anticancer and antioxidant properties. In the Middle Ages, onions were such an important food that people would pay their rent with onions, and even give them as gifts. Take care and thanx, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS: http://www.indigo2photography.co.uk/magda-portfolio.htm Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

LES OIGNONS AMOUREUX???

The amourous spring onions... A little naughty, hey, don't blame me! It was these onions, I just saw what I saw!!! AAAhh well, what can I say? I'm a creative... LOL THANX for ALL your comments and visits, so appreciated, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

PUNK SPRING ONIONS...

PLEASE READ THIS: MY PHOTOS ARE ONLY FOR SALE DIRECTLY FROM ME! Straight from a 'hair do'? LOL, Yes it IS my imagination running wild again. Scallion is one of various Allium species, all of which have hollow green leaves (like common onion), but which lack a fully developed root bulb. It has a relatively mild onion flavour and is used as a vegetable, either raw or cooked. Many other names are used, including green onion, spring onion, salad onion, table onion, green shallot, onion stick, long onion, baby onion, precious onion, yard onion, gibbon, or syboe. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

CHESTNUT MUSHROOMS ... quattro

The chestnut or cremini mushroom is closely related to the white mushroom and is similar in size and shape. The difference is its brown colour and nutty flavour. In addition, chestnut mushrooms have a lower water content, so they shrink less when cooked. The taste of the chestnut mushrooms is intense, strong and highly flavored and their texture is similar to meat. The chestnut mushrooms are available all year long and they can also be refrigerated for longer periods of time. With love to you and thanx for the good wishes, M, (* _ *) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved.

HEXENRINGE...

HAPPY HALLOWEEN! One of the first appearances of fairy rings comes from German-speaking Europe. Fairy rings were known as hexenringe or "witches rings". These rings were created by witches gathering and dancing in the forest for pagan rituals. Their energy left behind would create a 'fungus' and mushrooms would grow in their place. Many locals would see this as a warning sign, and avoid the area. These here are Mousseron mushrooms,delicious small wild mushrooms from France. Mousseron mushrooms have a wonderful flavour with a soft and chewy texture. The smell and flavour of a Mousseron is reminiscent of Porcini mushrooms. Mousserons can be found growing in groups or clusters called "fairy rings" because of the circular pattern formed when they produce. A small, bell-shaped wild mushroom with an off-white to beige-brown colour with lacy, deep gills and very thin stems, the mousseron mushroom is rather full-bodied for its size and has a fleshy texture and earthy flavour. Its long, narrow stem is tough, but edible. Nutritionally beneficial, mushrooms provide a source of riboflavin, niacin, potassium, phosphorus, thiamin, protein, fat, carbohydrates, copper and crude dietary fiber. MMM, they were lovely! For years I 'experimented' in the studio, to get that Flemish painter's light? Well, I was born in Flanders, it must be in my blood? LOL. With love to you and thank you for ALL your faves and comments, M, (* _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

LES MOUSSERONS...

PLEASE READ THIS: MY PHOTOS ARE ONLY FOR SALE DIRECTLY FROM ME! Mousseron mushrooms are delicious small wild mushrooms from France. Mousseron mushrooms have a wonderful flavour with a soft and chewy texture. The smell and flavour of a Mousseron is reminiscent of Porcini mushrooms. Mousserons can be found growing in groups or clusters called "fairy rings" because of the circular pattern formed when they produce. A small, bell-shaped wild mushroom with an off-white to beige-brown colour with lacy, deep gills and very thin stems, the mousseron mushroom is rather full-bodied for its size and has a fleshy texture and earthy flavor. Its long, narrow stem is tough, but edible. Nutritionally beneficial, mushrooms provide a source of riboflavin, niacin, potassium, phosphorus, thiamin, protein, fat, carbohydates, copper and crude dietary fiber. MMM, they were lovely! For years I 'experimented' in the studio, to get that Flemish painter's light? Well, I was born in Flanders, it must be in my blood? LOL. ANOTHER TREAT for YOU, view here, sit back and enjoy... www.youtube.com/watch?v=IzRM4viw-7g With love to you and thank you for ALL your faves and comments, M, (* _ *) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

ENOKI...mushrooms

Enokitake are long, thin white mushrooms used in Asian cuisines, particularly those of China, Japan and Korea. These mushrooms are cultivars of Flammulina velutipes also called golden needle mushroom. The wild form differs in colour and texture and are called winter mushrooms, velvet foot or velvet stem. The mushroom is available fresh or canned, the fresh mushroom being preferred by many. They are traditionally used for soups, but can also be used for salads and other dishes. They have a crisp texture. When purchasing fresh enoki, look for specimens with firm, white, shiny caps; avoid those that have slimy or brownish stalks. The mushroom naturally grows on the stumps of the Chinese Hackberry tree, called enoki in Japanese, but also on some other trees as for example mulberry and persimmon trees. There is a significant difference in appearance between the wild and the cultivated mushrooms. Cultivated mushrooms are not exposed to light resulting in a white color, whereas the wild variety usually has a dark brown colour. The cultivated mushrooms are grown in a high CO2 environment to produce long thin stems, whereas wild mushrooms produce a much shorter and thicker stem. The variety available in the supermarket is always cultivated. The mushroom is cultivated in a plastic bottle or a vinyl bag for 30 days at 15∞C and 70% humidity, on a substrate of saw dust or corn cobs, and a number of additional ingredients. Afterwards, the mushroom is grown for another 30 days in a slightly cooler but more humid environment. The growth is constricted in a paper cone to force the mushroom to grow long and thin. The mushroom available in the supermarket often still shows the impression of the bottle around the base of the mushroom. The mushroom is very easy to cultivate, and has been cultivated in Japan for over 300 years, initially on wood, and later in the bottles as described above. Home cultivation kits are also available. Photograph them and then eat your props, lol! Bon appétit! A BIG THANK YOU ALL, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

GOLDEN ENOKI MUSHROOMS...

The Golden Enoki mushroom has several other names including enokitake, enokidake, furry foot, nametake, yuki-motase, golden needle, winter mushroom, velvet foot and velvet stem mushroom. Enokitake are long, thin mushrooms used in Asian cuisines, particularly those of China, Japan and Korea. These mushrooms are cultivars of Flammulina velutipes. The wild form differs in colour and texture and are called winter mushrooms, velvet foot or velvet stem. The mushroom naturally grows on the stumps of the Chinese Hackberry tree, called enoki in Japanese, but also on some other trees as for example mulberry and persimmon trees. There is a significant difference in appearance between the wild and the cultivated mushrooms. Cultivated mushrooms are not exposed to light resulting in a white colour, whereas the wild variety usually has a dark brown colour. The cultivated mushrooms are grown in a high CO2 environment to produce long thin stems, whereas wild mushrooms produce a much shorter and thicker stem. The variety available in the supermarket is always cultivated. The mushroom is cultivated in a plastic bottle or a vinyl bag for 30 days at 15°C and 70% humidity, on a substrate of saw dust or corn cobs, and a number of additional ingredients. Afterwards, the mushroom is grown for another 30 days in a slightly cooler but more humid environment. The growth is constricted in a paper cone to force the mushroom to grow long and thin. The mushroom available in the supermarket often still shows the impression of the bottle around the base of the mushroom. The mushroom is very easy to cultivate, and has been cultivated in Japan for over 300 years, initially on wood, and later in the bottles as described above. Home cultivation kits are also available. In North America, a second species, Flammulina populicola has been cultivated and may be available in kits. (wikipedia) Enoki mushrooms have significant anticancer and immune-enhancing effects. Lysine found in enoki is double to other types of mushroom and is effective in children mental development. Enoki mushroom and its cousins such as Shitake Mushrooms, Maitake, Cordyceps, and button mushroom, has become more popular in culinary habit as the result of scientific validation of the health benefits. Photograph them and then eat your props, lol! Bon appétit! THANX, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

BUNA SHIMEJI...

The magic world of mushrooms! Almost like a city for fantasy creatures? The Buna Shimeji is highly esteemed in Japan where cultivation techniques were first developed. In nature, Buna Shimeji grows on wood, often on beech trees hence the common name Beech Mushroom, an oyster-like mushrooms. It is a slow growing mushroom, taking over 100 days from planting to harvest, the fairly slow growth probably adds to superior texture and flavour. This group of edible mushrooms, native to East Asia, is a mycorrhizal fungus (similar to porcini and truffles)! Not advised to eat raw, rather a bitter taste that disappears completely when cooked! I love trying new things… not just in the studio… Photograph them and then eat your props, lol! Bon appétit! THANX, M, (*_*)For more of my other work visit here: www.indigo2photography.co.uk Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

BUNA SHIMEJI...

The magic world of mushrooms! A world in it's own, this has a diameter and hight of about 10cm. The Buna Shimeji is highly esteemed in Japan where cultivation techniques were first developed. In nature, Buna Shimeji grows on wood, often on beech trees hence the common name Beech Mushroom, an oyster-like mushrooms. It is a slow growing mushroom, taking over 100 days from planting to harvest, the fairly slow growth probably adds to superior texture and flavour. This group of edible mushrooms, native to East Asia, is a mycorrhizal fungus (similar to porcini and truffles)! Not advised to eat raw, rather a bitter taste that disappears completely when cooked! I love trying new things… not just in the studio… Photograph them and then eat your props, lol! Bon appétit! THANX, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

MAITAKE...mushroom...

Maitake is one of the major culinary mushrooms used in Japan, the others being shiitake, shimeji and enoki. In 2009, a phase I/II human trial, conducted by Memorial Sloan–Kettering Cancer Center, showed Maitake could stimulate the immune systems of breast cancer patients! Grifola frondosa is a polypore mushroom that grows in clusters at the base of trees, particularly oaks. The fungus is native to the northeastern part of Japan and North America, and is prized in traditional Chinese and Japanese herbology as a medicinal mushroom, Maitake is rich in minerals (such as potassium, calcium, and magnesium), various vitamins (B2, D2 and niacin), fibers and amino acids. In 2009, a phase I/II human trial, conducted by Memorial Sloan–Kettering Cancer Center, showed Maitake could stimulate the immune systems of breast cancer patients! OCTOBER: Breast Cancer Awareness month... Lead and enjoy a good life, do and say things that enrich... and do not forget to tell the people close to you, how much you love them! You'll be able to live a life with few regrets! With love to you and thank you for ALL your faves and comments, M, (* _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved -----///\\------Please ----///--\\\----put this ---|||----|||---on your ---|||-- -|||---profile or image if ---|||-- -|||---you know ----\\\--///----someone -----\\\///-----who is living with, survived ------///\-----or has passed away from -----///\\\----cancer. ----///--\\\---Thank you

LES PLEUREUSES… Buna Shimeii

Women mourners, like in the Greek tragedies, that's what these look like to me... In Fact they are The Buna Shimeji, a highly esteemed mushroom in Japan where cultivation techniques were first developed. About 10cm high. In nature, Buna Shimeji grows on wood, often on beech trees hence the common name Beech Mushroom, an oyster-like mushrooms. It is a slow growing mushroom, taking over 100 days from planting to harvest, the fairly slow growth probably adds to superior texture and flavour. This group of edible mushrooms, native to East Asia, is a mycorrhizal fungus (similar to porcini and truffles)! Not advised to eat raw, rather a bitter taste that disappears completely when cooked! I love trying new things… not just in the studio… Photograph them and then eat your props, lol! Bon appétit! THANX for ALL your comments and visits, so appreciated, READ MORE HERE, new Blog: magdaindigo.blogspot.com/2010/01/about-innovative-creativ... Please do not use any of my images on websites, blogs or any other media without my explicit permission. © All rights reserved

UNITED we stand...

A terrible, sad day... we are all affected! United we stand... in shock! Magda For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

STRUCTURE... OYSTER MUSHROOMS...

The Oyster mushroom, or Pleurotus ostreatus var. columbinus,BLUE OYSTER MUSHROOMS here, this here is the whole FANFARE! The Brass section? LOL. Oyster mushrooms (there are several varieties and subspecies) are some of the most nutritious around. According to R.H. Kurtzman, PhD., they are a rich sources of high-quality proteins and amino acids, B vitamins, and pro-vitamin D (the vitamin a lot of people are missing these days, as indoor jobs means little sun exposture). Minerals such as iron and potassium are also present. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

SYNFONIETTA...of THE OYSTER MUSHROOM

The Oyster mushroom, or Pleurotus ostreatus var. columbinus,BLUE OYSTER MUSHROOMS, they look like part of a Symphonic Orchestra, the Tuba section? Oyster mushrooms (there are several varieties and subspecies) are some of the most nutritious around. According to R.H. Kurtzman, PhD., they are a rich sources of high-quality proteins and amino acids, B vitamins, and pro-vitamin D (the vitamin a lot of people are missing these days, as indoor jobs means little sun exposure). Minerals such as iron and potassium are also present. View On proper Black Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

THE WONDROUS WORLD of THE PINK OYSTER MUSHROOMS...

The Oyster mushroom, or Pleurotus ostreatus, both the Latin and common name refer to the shape of the fruiting body. I love the detail in the gills! Many also believe that the name is fitting due to the flavour resemblance to oysters. View On proper Black The pink colour will fade on cooking. In fact, cooked oyster mushrooms all look the same, regardless of the colour they started as. These beautiful Oyster Mushrooms seem more like fast growing coral than easy to grow delicately flavoured treats.. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

THE WONDROUS WORLD of THE PINK OYSTER MUSHROOMS...

The Oyster mushroom, or Pleurotus ostreatus, both the Latin and common name refer to the shape of the fruiting body. I love the detail in gills! Many also believe that the name is fitting due to the flavour resemblance to oysters. The pink colour will fade on cooking. In fact, cooked oyster mushrooms all look the same, regardless of the colour they started as. These beautiful Oyster Mushrooms seem more like fast growing coral than easy to grow delicately flavoured treats.. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

PINK OYSTER MUSHROOMS.

The Oyster mushroom, or Pleurotus ostreatus, both the Latin and common name refer to the shape of the fruiting body. The Latin pleurotus (sideways) refers to the sideways-growth of the stem with respect to the cap while the Latin ostreatus (and the English common name, oyster) refers to the shape of the cap which resembles the bi-valve of the same name. Many also believe that the name is fitting due to the flavor resemblance to oysters. The pink colour will fade on cooking. In fact, cooked oyster mushrooms all look the same, regardless of the colour they started as. This is a pink variety, bought them in a 'festival' of mushrooms... all very Autumnal. All the best and thanx for viewing and commenting, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

LEAN ON ME... Oyster mushrooms

The Latin (sideways) refers to the sideways-growth of the stem with respect to the cap while the Latin ostreatus (and the English common name, oyster) refers to the shape of the cap which resembles the bi-valve of the same name. Many also believe that the name is fitting due to the flavour resemblance to oysters. Thank you, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

YELLOW OYSTER MUSHROOMS

The Oyster mushroom, or Pleurotus ostreatus, both the Latin and common name refer to the shape of the fruiting body. The Latin pleurotus (sideways) refers to the sideways-growth of the stem with respect to the cap while the Latin ostreatus (and the English common name, oyster) refers to the shape of the cap which resembles the bi-valve of the same name. Many also believe that the name is fitting due to the flavor resemblance to oysters. The yellow colour will fade on cooking. In fact, cooked oyster mushrooms all look the same, regardless of the colour they started as. This is a yellowvariety, bought them in a 'festival' of mushrooms... all very Autumnal. All the best and thanx for viewing and commenting, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

THE OYSTER MUSHROOM LINE DANCE...

The Oyster mushroom, or Pleurotus ostreatus, both the Latin and common name refer to the shape of the fruiting body. Many also believe that the name is fitting due to the flavour resemblance to oysters. This is a yellow variety, bought them in a 'festival' of mushrooms... all very Autumnal. All the best and thanx for viewing and commenting, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

LES PLEUREUSES… Buna Shimeji

AB FAV for today… https://www.facebook.com/groups/1148438991917313/ LES PLEUREUSES… Buna Shimeii Women mourners, like in the Greek tragedies, that's what these look like to me... aaahhh, imagination, what a wonderful thing to have! In Fact they are The Buna Shimeji, a highly esteemed mushroom in Japan where cultivation techniques were first developed. About 10cm high. In nature, Buna Shimeji grows on wood, often on beech trees hence the common name Beech Mushroom, an oyster-like mushrooms. It is a slow growing mushroom, taking over 100 days from planting to harvest, the fairly slow growth probably adds to superior texture and flavour. This group of edible mushrooms, native to East Asia, is a mycorrhizal fungus (similar to porcini and truffles)! Not advised to eat raw, rather a bitter taste that disappears completely when cooked! I love trying new things… not just in the studio… Photograph them and then eat your props, lol! Bon appétit! THANX for ALL your comments and visits, so appreciated, READ MORE HERE, new Blog: http://magdaindigo.blogspot.com/2010/01/about-innovative-creativity.html Please do not use any of my images on websites, blogs or any other media without my explicit permission. © All rights reserved

ALL CARROT AND NO STICK...

MY IMAGES ARE FOR SALE ONLY FROM ME, DIRECTLY, see below! The Carrot and stick is an idiom that refers to a policy of offering a combination of rewards and punishment to induce behaviour... THANX for ALL your comments and visits, so appreciated, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

LIKE A CHOIR OF DRUNKEN SAILORS???

LOL... Mini Aspargus, just fell out of me hand onto the black background... HAHA Eating the props again! We can because, unlike in magazine food-photography, I do NOT use any gimmicks, tricks, or substances, it is pure natural thank you for ALL your faves and comments, M, (* _ *) IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

BRING ON THE DIET???

Tender mini Brocoli stems, this macro image looked like a wood to me, windblown trees... But, yes, the festive season is well and truely over, for weeks we were encouraged and seduced into buying all the goodies... no sooner and we all have to work 'the excesses' off again, DIET!!! We live in such 'lovely' times of plenty and being led into eating what 'THEY' want? LOL, another Happy New Year, this time Chinese! I AM FEATURED HERE NOW, NEW: www.paranoias.org/2012/01/flower-photography-by-magda-indigo I wish you all the very best, may your wishes come true, and thanx for all your kind words, time, commentsand faves, Very much appreciated. M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

FENNEL...

This looks like almost a human heart to me, Aorta and all. The bulb, the foliage and seeds of the fennel plant are widely used in many of the culinary traditions of the world. The bulb is a crisp, hardy root vegetable and may be sauteed, stewed, braised, grilled, or eaten raw. Fennel features prominently in Mediterranean cuisine, where bulbs and fronds are used, both raw and cooked, in side dishes, salads, pastas, vegetable dishes such as artichoke dishes in Greece, and risottos. In Italian they name it finocchio. In North American supermarkets, it is often mislabelled as "anise". Here what you see is the Florence fennel (Foeniculum vulgare Azoricum Group) is a cultivar group with inflated leaf bases which form a bulb-like structure. It is of cultivated origin and has a mild anise-like flavour, but is more aromatic and sweeter. Florence fennel was one of the three main herbs used in the preparation of absinthe, an alcoholic mixture which originated as a medicinal elixir in Switzerland and became, by the late 19th century, a popular alcoholic drink in France and other countries.The legacy of absinthe as a mysterious, addictive, and mind-altering drink continues to this day. Absinthe has been seen or featured in fine art, films, video, music and literature. The modern absinthe revival has had an effect on its portrayal. It is often shown as an unnaturally glowing green liquid which is set on fire before drinking, even though traditionally neither is true. In addition, it is most portrayed in the media as causing over-the-top hallucinations. Numerous artists and writers living in France in the late 19th and early 20th century were noted absinthe drinkers who featured absinthe in their work. These included Vincent van Gogh, Édouard Manet, Amedeo Modigliani, Arthur Rimbaud, Guy de Maupassant, Henri de Toulouse-Lautrec, and Paul Verlaine. Later artists and writers drew from this cultural well, including Pablo Picasso, August Strindberg, Oscar Wilde, and Ernest Hemingway. I AM FEATURED HERE NOW, NEW: www.paranoias.org/2012/01/flower-photography-by-magda-indigo I wish you all the very best, may your wishes come true, and thanx for all your kind words, time, commentsand faves, Very much appreciated. M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

SNOW BELLE RADISH...

PLEASE READ THIS: MY PHOTOS ARE ONLY FOR SALE DIRECTLY FROM ME! Snow Belle is an all-white variety of radish, I bought these around Christmas and they were labelled 'French breakfast' radishes. However, now in my research, it shows that is was wrong, the French are elongated! The common name "radish" is derived from Latin (Radix = root). Although the radish was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation at an earlier time, Zohary and Hopf note that "there are almost no archaeological records available" to help determine its earlier history and domestication. Wild forms of the radish and its relatives the mustards and turnip can be found over west Asia and Europe, suggesting that their domestication took place somewhere in that area. White radish contains more vitamin C than fruits, is rich in vitamin A, vitamin B6,Calcium,P,Iron, riboflavin, magnesium and copper. Lead and enjoy a good life, do and say things that enrich... and do not forget to tell the people close to you, how much you love them! With love to you and thanx for the good wishes, M, (* _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

OLD VARIATIONS… Radishes

More and more you see old varieties of fruit and veg being grown again, tomatoes, apples and pear, potatoes, and now radishes. These are Rainbow Heritage Radishes, what a lovely name eh? And what about their individual names, White Globe Hailstone, French Breakfast and Russian Zlata… Although the radish was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation at an earlier time, Zohary and Hopf note that "there are almost no archaeological records available" to help determine its earlier history and domestication. Wild forms of the radish and its relatives the mustards and turnip can be found over west Asia and Europe, suggesting that their domestication took place somewhere in that area. White radish contains more vitamin C than fruits, is rich in vitamin A, vitamin B6,Calcium,P,Iron, riboflavin, magnesium and copper. Lead and enjoy a good life, do and say things that enrich... and do not forget to tell the people close to you, how much you love them! With love to you and thanx for the good wishes, M, (* _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

PURPLE RADISH SHOOTS...

SUPPORT the PHOTOGRAPHER: BUY DIRECT! I am also creative in the kitchen, we love our food and trying new things. Striking eggplant colour with heart-shaped leaves and stem, perfect for salads, soups, or as a striking garnish, Microgreens are bursting with flavour! Microgreens are easy to grow yourself and contain up to 40 times the nutrition of mature plant leaves Great taste guys. Try it. For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

BABY PAK CHOI... A COOL GREEN

Closely related to bok choi, this leafy green Chinese vegetable belongs to the cabbage family (though tastes nothing like cabbage!). It has long green, slightly ribbed leaf stalks and soft oval green leaves. The leaves and stems are best suited to brief stir-frying or steaming to retain their mild flavour. Occasionally you may be able to find baby pak choi which can be cooked whole. Great for a diet, because few calories! I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

HEALTH in the PICTURE, PAK CHOI…

Closely related to bok choi, this leafy green Chinese vegetable belongs to the cabbage family (though tastes nothing like cabbage!). It has long green, slightly ribbed leaf stalks and soft oval green leaves. The leaves and stems are best suited to brief stir-frying or steaming to retain their mild flavour. Occasionally you may be able to find baby pak choi which can be cooked whole. Great for a diet, because few calories! I love them in my soups though! I wish you all the very best and thanks for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

BABY PAK CHOI... GALORE

BABY PAK CHOI... GALORE A GREEN DAY! Closely related to bok choi, this leafy green Chinese vegetable belongs to the cabbage family (though tastes nothing like cabbage!). It has long green, slightly ribbed leaf stalks and soft oval green leaves. The leaves and stems are best suited to brief stir-frying or steaming to retain their mild flavour. Occasionally you may be able to find baby pak choi which can be cooked whole. Great for a diet, because few calories! PLEASE READ THIS: MY PHOTOS ARE ONLY FOR SALE DIRECTLY FROM ME! I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

ANATOMY of a MINI POINTED CABBAGE…

Inside and outside. I love the curves and lines in this ‘Pointed cabbage’ Pointed, hispi, hearted or sweetheart cabbage as it is sometimes known is a type of green cabbage with green leaves and a pointed head. The leaves are more open than those of a green cabbage and they have a softer texture and sweeter taste. Thanx for your time and comments, greatly appreciated, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

ONCE UPON A TIME… (mini cabbage)

There was a mini cabbage in the shop… A creative photographer came along and spotted it, picked it up, turned it around and around, looking at all the beautiful angles… could not resist, saw the potential… and bought it. Eagerly took it home, into a dark studio, positioned it, switched on the lights, set it it all up beautifully and made a portrait of the mini-cabbage… RESULT! LOLOLOL Thanx for your time and comments, greatly appreciated, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

LIME GREEN BROCCOFLOWER...

SUPPORT the PHOTOGRAPHER: BUY DIRECT! IS THIS where Jean-Paul Gaultier got his INSPIRATION for Madonna's special BRA???????? HAHA, BROCCOFLOWERS are generally considered to have a milder and slightly sweeter flavour than their close cabbage-family relatives.There are two forms of Brassica oleracea that may be referred to as broccoflower, both of which are considered cultivars of cauliflower (Brassica oleracea var. botrytis) because they have inflorescence meristems rather than flower buds when harvested. One is shaped like regular cauliflower, the other has a spiky appearance. They share a curd colour that is a similar hue to that of broccoli. Romanesco, also known as Romanesque cauliflower or Romanesco broccoli, is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is light green in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal. When compared to a traditional cauliflower, as a vegetable its texture is far more crunchy, and its flavour is not as assertive, being delicate and nutty. M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

LIME GREEN BROCCOFLOWER...

IS THIS where Jean-Paul Gaultier got his INSPIRATION for Madonna's special BRA???????? HAHA, BROCCOFLOWERS are generally considered to have a milder and slightly sweeter flavour than their close cabbage-family relatives.There are two forms of Brassica oleracea that may be referred to as broccoflower, both of which are considered cultivars of cauliflower (Brassica oleracea var. botrytis) because they have inflorescence meristems rather than flower buds when harvested. One is shaped like regular cauliflower, the other has a spiky appearance. They share a curd colour that is a similar hue to that of broccoli. Romanesco, also known as Romanesque cauliflower or Romanesco broccoli, is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is light green in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal. When compared to a traditional cauliflower, as a vegetable its texture is far more crunchy, and its flavour is not as assertive, being delicate and nutty. M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

THE SECRET WORLD OF THE CAULIFLOWER!

FOR OCTOBER, YET NOT PINK... As it is October... sadly breast-cancer-awareness month, I thought I'd upload something 'different'? 2 friends,the husband and the wife people I know, on different Continents going through gruelling Chemotherapy... I try to give them as much POSITIVITY and support as I can. I lost my sister and my best friend who was like a brother to me… I don't think there is anybody who hasn't been 'touched' by the awful disease; it is the lottery of horror. I found this out today, that cauliflower is low in fat, high in dietary fibre, folate, water and vitamin C, possessing a very high nutritional density. As a member of the brassica family, cauliflower shares with broccoli and cabbage several phytochemicals which are beneficial to human health, including sulforaphane, an anti-cancer compound released when cauliflower is chopped or chewed. Boiling reduces the levels of anti-cancer compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods such as steaming, micro waving, and stir frying had no significant effect on the compounds. Along with other brassica vegetables, cauliflower is a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. The compound also appears to work as an anti-oestrogen, appearing to slow or prevent the growth of tumours of the breast and prostate. Cauliflower also contains other glucosinolates besides sulfurophane, substances which may improve the liver's ability to detoxify carcinogenic substances. A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer. A cancer patient said something profound today: most people when they receive the dreaded news, they think it is the end… but NO, it is the beginning… of your battle, so fight it! Have a wonderful day, filled with love and beauty, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.co.uk Please do not COPY or use any of my images on websites, blogs or any other media without my explicit permission. © All rights reserved

BRAIN FOOD...

PLEASE READ THIS: MY PHOTOS ARE ONLY FOR SALE DIRECTLY FROM ME! I as cutting it when I saw it looked like a 'brain'? So rushed to photograph it, everything still in place... Red cabbage is the modern multi-tasker's dream food: delivering double antioxidant benefits by combining the detox power of cruciferous vegetables with the anthocyanins more commonly associated with grapes and berries. Red cabbage contains 36 different varieties of anthocyanins, a class of flavonoids that have been linked to cancer protection, according to a new study conducted by researchers from the U.S. Department of Agriculture's Agricultural Research Service (ARS) and published in the Journal of Agricultural and Food Chemistry. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved Red cabbage,BRAIN FOOD, vegetable, food, design, macro, colour, black-background, studio, square,Nikon D7000, magda indigo

THE CHICKEN OR THE EGG???????????

MY IMAGES ARE FOR SALE ONLY FROM ME, DIRECTLY, see below! I was in my kitchen, took out an egg and saw this tiny plume still attached to it... it begged the old enigma, what was first? The chicken or the egg? Because of the plume I smiled and thought, hhmmm, the chicken... did the research after I had photographed it. I am pleased to present you the answer! It is a question that has vexed philosophers since the Greeks. But it seems we may now have the answer to the beguilingly simple question: "Which came first?" Well I’m happy to inform you: IT’S THE EGG!!! Aristotle (384-322 BC) was puzzled by the idea that there could be a first bird or egg and concluded that both the bird and egg must have always existed: "If there has been a first man he must have been born without father or mother – which is repugnant to nature. For there could not have been a first egg to give a beginning to birds, or there should have been a first bird which gave a beginning to eggs; for a bird comes from an egg." The same he held good for all species, believing, with Plato, that everything before it appeared on earth had first its being in spirit. "Whether chicken eggs preceded chickens hinges on the nature of chicken eggs," said panel member and philosopher of science David Papineau at King's College London. "I would argue it's a chicken egg if it has a chicken in it. If a kangaroo laid an egg from which an ostrich hatched, that would surely be an ostrich egg, not a kangaroo egg. By this reasoning, the first chicken did indeed come from a chicken egg, even though that egg didn't come from chickens." A panel think they may have solved that debate; they were unanimous on the correct chicken/egg pecking order. John Brookfield, an evolutionary geneticist at the University of Nottingham said the solution involves piecing together the specification event in which chickens first evolved. He imagines two non-chicken parents getting together and giving rise to the first individual of a new species because of a genetic mutation. "The first chicken must have differed from its parents by some genetic change, the first chicken must have started out as an embryo in an egg, with a very subtle one, but one which caused this bird to be the first ever to fulfil our criteria for truly being a chicken," said Prof Brookfield. "Thus the living organism inside the eggshell would have had the same DNA as the chicken that it would develop into, and thus would itself be a member of the species of chicken," he added. The experts looked at the evidence in the long-standing debate over which came first - the chicken or the egg - and opted for the egg. He explained that the reason was due to the fact that genetic material does not change during an animal's life. Professor Brookfield said: "The first living thing which we could say unequivocally was a member of the species would be this first egg, so I would conclude that the egg came first." A joke that seems to support the argument that the chicken came before the egg follows thus, "A chicken and an egg are in bed together when the chicken rolls over and starts to smoke. The egg then says, "Well that solves that argument then...” LOL, hope you enjoy this? Thanx, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk Please do not use any of my images on websites, blogs or any other media without my explicit permission. Many are with Getty© All rights reserved

THE FEATHERED NEST...

Another of my 'creative' images, while I had everything out... I always experience that one idea brings on another and then I am feverishly working away, time flies and nothing goes fast enough... my actions can't follow my brain lol, it's not easy being a 'creative', nor to live with one... day crosses into night, I forget to eat or drink, I'm in my own world. Hope you like it as much as I do, thanx for your time, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk Please do not use any of my images on websites, blogs or any other media without my explicit permission. © All rights reserved

THE FULL NEST...

One of my 'creative' Easter images for that year...
The nest feathered and full, the eggs cosey, the straw warm, the basket protecting...
View On Black
I always experience that one idea brings on another and then I am feverishly working away, time flies and nothing goes fast enough... my actions can't follow my brain lol, it's not easy being a 'creative', nor to live with one... day crosses into night, I forget to eat or drink, I'm in my own world.
Happy to have some of the child still in my heart and mind! I am so tired of seeing all the depressing images full of Angst and darkness...
LOL, thanx for your time, M, (*_*)

And for more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

TOMATOES, COEUR de BOEUF... in FLEMISH LIGHT?

SUPPORT the PHOTOGRAPHER: BUY DIRECT! Heart of a bovine... A beef tomato (popular English) is any of the largest varieties of cultivated tomatoes, some weighing 450 grams (0.99 lb) or more. Most are pink or red with numerous small seed compartments (locules) distributed throughout the fruit, sometimes displaying pronounced ribbing similar to ancient pre-Columbian tomato cultivars Very meaty and fleshy with mouth-watering texture and flavour, this unusually shaped variety is one of our favourites. Great for slicing and just superb used in Mediterranean type salads with mozzarella and olive oil. Yummy! With love to you and thanK you for ALL your faves and comments, M, (* _ *) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

COEUR de BOEUF... TOMATO

SUPPORT the PHOTOGRAPHER: BUY DIRECT! I love the light of the Flemish School! A TOMATO like the heart of a bovine... A beef tomato (popular English) is any of the largest varieties of cultivated tomatoes, some weighing 450 grams (0.99 lb) or more. Most are pink or red with numerous small seed compartments (locules) distributed throughout the fruit, sometimes displaying pronounced ribbing similar to ancient pre-Columbian tomato cultivars Very meaty and fleshy with mouth-watering texture and flavour, this unusually shaped variety is one of our favourites. Great for slicing and just superb used in Mediterranean type salads with mozzarella and olive oil. Yummy! With love to you and thanK you for ALL your faves and comments, M, (* _ *) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

The FOOTSTEPS of THE FLEMISH MASTERS? TOMATOES, COEUR de BOEUF...

SUPPORT the PHOTOGRAPHER: BUY DIRECT! Heart of a bovine... A beef tomato (popular English) is any of the largest varieties of cultivated tomatoes, some weighing 450 grams (0.99 lb) or more. Most are pink or red with numerous small seed compartments (locules) distributed throughout the fruit, sometimes displaying pronounced ribbing similar to ancient pre-Columbian tomato cultivars Very meaty and fleshy with mouth-watering texture and flavour, this unusually shaped variety is one of our favourites. Great for slicing and just superb used in Mediterranean type salads with mozzarella and olive oil. Yummy! Enjoy playing with light, trying for that 'FLEMISH LGHT' the old masters were famous for. With love to you and thanK you for ALL your faves and comments, M, (* _ *) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved colour, design, square ,Nikon-D7000, "magda indigo"

X-FACTOR of health...

I discovered a whole lot of mini vegetables... I saw a lot of potential there, this is another of the results... Spring-onions and cherry tomatoes. X factor! Yes (sigh)... life of a photographer is tough!!! We have to eat all our props, because this is straight and personal FREE photography.(no tricks like in pro 'normal' food photography!) Thanx you very much for your time, visit, comments..., M, (*_*) IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

ART in PHOTOGRAPHY...

MY IMAGES ARE FOR SALE ONLY FROM ME, DIRECTLY, see below! The big A... art? I consider myself a creative photographer, not an art photographer. It is such a massive discussion what art is... been there, worn that T-shirt, lol. Until the day there is a definite and 'plausible' definition of ART, that's when I'll change my mind, in the mean-time, I'll stick to creative... When not 'dictated' by a client, I take images that come out of my brain, the birth of the idea, the development of it, my vision and the creation, my enjoyment and the challenge, the hype and the anticipation, the playing with light, to me, the ultimate high, I don't need anything else. Once the image is there, I'm content, and if it 'inspires' others, releases an emotion, that's wonderful! MORE ON THE SUBJECT HERE: magdaindigo.blogspot.co.uk/2010/04/why-knot-to-art-or-not... I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated.M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

A... for ASPARAGUS...

Green mini asparagus, trying to keep being creative and have a 'fresh' approach, lol... Spearheaded? No tricks or gimmicks, just pure natural... we ate the props, yummy! With love to you and thank you for ALL your faves and comments, M, (* _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

R for RRRRRRRRaspberries...

25 Min ago I uploaded a new image, the A for Asparagus, it did well, people liked it, then I got a visit... one for the DISLIKE button, lol, like a RAT... in the dark!!! Does it look like I care? Nope, go ahead, make my day punks and dance the tango called 'Jealousy'! Tee Hee Raspberries, not only are they delicious but they rank near the top of all fruits for antioxidant strength! Now, Summer is over, the price goes up and the taste goes down... last of... Thank you for ALL your faves and comments, M, (* _ *) IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

TOP-LIGHT FOR TOP-TOMATOES

These are MINI Tomatoes... An heirloom tomato (also called heritage tomato in the UK) is an open-pollinated (non-hybrid) heirloom cultivar of tomato. Heirloom tomatoes have become increasingly popular and more readily available in recent years. Tomatoes are notoriously difficult to light well, so I used a large toplight softbox, slightly angled... And some reflectors all sorts... Thank you for ALL your faves and comments, M, (* _ *) IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

TOMATTITUDE...

MINI Tomatoes...they showed attitude in this one... and there was a multitude... An heirloom tomato (also called heritage tomato in the UK) is an open-pollinated (non-hybrid) heirloom cultivar of tomato. Heirloom tomatoes have become increasingly popular and more readily available in recent years. For more on the different old varieties: en.wikipedia.org/wiki/Heirloom_tomato Tomatoes are notoriously difficult to light well, so I used a large toplight softbox, masked off... And of course reflectors all sorts... A lovely challenge! Thank you for ALL your faves and comments, M, (* _ *) IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

THE "C" in HEIRLOOM TOMATOES?

These are 'Heirloom' tomatoes (also called Heritage)! All sizes of 'small'... great colours and wonderful names; some of the most famous examples include San Marzano, brandywine, Gardener's Delight, Lollypop, Cherokee purple, Mortgage Lifter, Black Krim, Amish Paste, Aunt Ruby's German Green, Big Rainbow, Chocolate Cherry, redcurrant, Three Sisters,Green Zebra and many more. What, I hear you exc;lame... a C in Heirloom tomatoes???? OOOHHH yes; Tomato varieties are available with double the normal VITAMIN C (Doublerich). C for COLOUR! C for Cherry tomatoes? Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here, VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

WHEN YOU'RE SMILING...

When you're smilin' keep on smilin' The whole world smiles with you Songwriters: L. SHAY, M. FISHER, J. GOODWIN "I love those who can smile in trouble, who can gather strength from distress, and grow brave by reflection. 'Tis the business of little minds to shrink, but they whose heart is firm, and whose conscience approves their conduct, will pursue their principles unto death." Quote by Leonardo da Vinci I was born smiling my mama said, I'm still smiling and will not let anybody take that away from me... More of the 'Heirloom' tomatoes( also called Heritage)! Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD I wish you all the very best and thanx for all your kind words, time, comments and faves. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

MINI VINE TOMATOES…

The tomato is native to South America and a prehistoric introduction to Central America and Southern parts of North America. Genetic evidence shows that the progenitors of tomatoes were herbaceous green plants with small green fruit with a center of diversity in the highlands of Peru. Some believe Spanish explorer Cortez may have been the first to transfer the small yellow tomato to Europe after he captured the Aztec city of Tenochtítlan in 1521, now Mexico City. Yet others believe Christopher Columbus, an Italian working for the Spanish monarchy, discovered the tomato earlier in 1493. The earliest discussion of the tomato in European literature appeared in an herbal written in 1544 by Pietro Andrea Mattioli, an Italian physician and botanist, who named it pomi d’oro, golden apple. The tomato is an herbaceous plant of the nightshade family, as are its close cousins tobacco, potatoes, aubergine (eggplants), chili peppers, and the poisonous belladonna. We can now buy "tomatoes on the vine", which are determinate varieties that are ripened or harvested with the fruits still connected to a piece of vine. These tend to have more flavour than artificially ripened tomatoes. Botanically, a tomato is the ovary, together with its seeds, of a flowering plant: therefore it is a fruit or, more precisely, a berry... Bon appétit!! M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

I KNOW WHERE THE SMILEYS COME FROM!!!

LET'S START THE WEEK WITH SMILES? THE SMILEY TREE is where they grow!!! OOOHH yes!!! Sorry, there's a few missing... I used them already today... lots of reason to smile! Hey but look.. aaach, there is ALWAYS ONE... that needs to be 'GRUMPY'? LOL. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Have a happy day and smile, thanx, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here, VIEW THE NEW PORTFOLIOS AND LATEST NEWS : www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

HEALTHY FACE-MASK?

For December I'm uploading images to do with the festive season. This is many different things...as you can see... With the festive days approaching, I discovered the novelty of mini vegetables... After the days of a bit more 'special, it is good to go back to (plain) fresh food. Yesterday, a big salad! I saw a lot of potential there, this is one of the results... 6 a day, lol. Lollo Bionda y rosso, mini Spring-onions, mange-tout, a small (hot) pepper, cherry tomatoes and mini maize. Yes... we eat our props, because this is straight and personal, FREE photography.(none of the 'tricks' used for'normal' food photography!) Thanx you very much for your time, visit, comments, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

SMILE... HAPPY W-E.

Smile though your heart is aching Smile even though it's breaking When there are clouds in the sky, you'll get by If you smile through your fear and sorrow Smile and maybe tomorrow You'll see the sun come shining through for you... www.youtube.com/watch?v=oz66YvApCMI&feature=related Smile Lyrics Words by john turner and geoffrey parsons and music by charlie chaplin With love to you and thank you for ALL your faves and comments, M, (* _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

APRICOT, THE COLOURS of SEASONS...

Thise one was really showing all the gorgeous colours, from green to red... SPRING TO AUTUMN, over yellow and orange... the warmth of SUMMER, the dark stalk is WINTER? Fresh apricots are loose-stoned fruit that range in colour from pale green to yellow to flushed orangey pink. When ripe, their flesh is sweet, soft and juicy. CLICK and WATCH FOOD GLORIOUS FOOD The apricot was known in Armenia during ancient times, and has been cultivated there for so long that it is often thought to have originated there. Its scientific name Prunus armeniaca (Armenian plum) derives from that assumption. MORE THAN EVER: Lead and enjoy a good life, do and say things that enrich... and do not forget to tell the people close to you, how much you love them! With love to you and thank you for ALL your faves and comments, M, (* _ *) For more of my other work visit here: www.indigo2photography.co.uk photographershalloffame.blog.com/?s=Magda+Indigo IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

APRICOT, THE COLOURS of AUTUMN?...

This one was really showing all the gorgeous colours, over yellow and orange... with the warmth of still, the warmth of SUMMER? Fresh apricots are loose-stoned fruit that range in colour from pale green to yellow to flushed orangey pink. When ripe, their flesh is sweet, soft and juicy. The apricot was known in Armenia during ancient times, and has been cultivated there for so long that it is often thought to have originated there. Its scientific name Prunus armeniaca (Armenian plum) derives from that assumption. MORE THAN EVER: Lead and enjoy a good life, do and say things that enrich... and do not forget to tell the people close to you, how much you love them! With love to you and thank you for ALL your faves and comments, M, (* _ *) For more of my other work visit here: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

TUTTI FRUTTI...

Yes, the abundance of Summer... Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD With love to you and thank you for ALL your faves and comments, M, (* _ *) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

GLOW-IN GOOD HEALTH...

MY IMAGES ARE FOR SALE ONLY FROM ME, DIRECTLY, see below! THE FOUR RASPBERRIES... My favourite soft fruits, so photogenic, AND so very 'tart' tasty. Raspberries, not only are they delicious but they rank near the top of all fruits for antioxidant strength! Thank you for ALL your faves and comments, M, (* _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

READY TO EAT...

MY IMAGES ARE FOR SALE ONLY FROM ME, DIRECTLY, see below! In magazines and adverts, food photography is mostly 'trick' photography, afterwards the food is throw-away... With all the poverty and hunger in our world, that thought abhors me! Well not in THIS studio here. I thoroughly enjoyed them after the shoot! Blackberries and Raspberries. Anthocyanins are antioxidants found in blackberries that are responsible for giving blackberries their rich and dark colour. This concentrated pigment of blackberries is acknowledged with decreasing the rate at which the memory deteriorates.(Where am I again? LOL) Raspberry's nutritional value, they have an increased proportion of dietary fibre, which is among the highest known in whole foods, up to 20% fibre per total weight. They also contain anthocyanin pigments, an antioxidant, antiproliferative (chemopreventative) and are a low-glycemic index food, as are other berries. Thank you for ALL your faves and comments, M, (* _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

THOSE MINIES… WILD STRAWBERRIES

The Wild strawberries from our garden, here to show you how small they really are! So get the sense of proportion. And these are some of the 'larger' ones. They are different from most fruits in that their seeds are produced on the outside of the fruit - this combined with their bright red colour has the unfortunate side-effect of making them very attractive to birds. I told you our garden was friendly for man and beast, hihi, now will we have to 'fight' over those little delicacies? Have a fruitful day and thanx, as always, for your visit, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

WILD STRAWBERRIES,

WILD STRAWBERRIES, from our garden. Wild strawberries are a common native plant found growing in open fields, woodlands and even our yards. In fact, some people consider the wild strawberry plant to be nothing more than a weed. Yet, it’s so much more than that. Smaller than store-bought strawberries, which are a hybrid of the wild strawberry and a European species, the berries are a favourite treat to many birds and animals, as well as people. Yes, contrary to what some may think, wild strawberries are not poisonous. In fact, the berries are edible and tasty. Have a fruitful day and thanx, as always, for your visit, M, (*_*) For more of my other work visit here: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

ITSY BITSY TEENIE WEENIE... WILD STRAWBERRIES

Straight from our garden in Summer, They are sweet and full of flavour, but very tiny! Woodland Strawberry fruit is apparently still grown on a small scale commercially for the use of gourmets. Hey we got so many maybe I should try and sell them, hihi? Lol. These are some of the 'larger' ones. They are different from most fruits in that their seeds are produced on the outside of the fruit - this combined with their bright red colour has the unfortunate side-effect of making them very attractive to birds. I told you our garden was friendly for man and beast, hihi, now will we have to 'fight' over those little delicacies? The 3 different stages of a plant. WILD STRAWBERRIES... an Ingmar Bergman Movie Have a fruitful day and thanx, as always, for your visit, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

SUMMER'S DE-LIGHTS...

Mini mini Straight from our garden in Summer, Wild Strawberries... They are sweet and full of flavour, but very tiny! Woodland Strawberry fruit is apparently still grown on a small scale commercially for the use of gourmets. Hey we got so many maybe I should try and sell them, hihi? Lol. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD The 3 different stages of a plant again. WILD STRAWBERRIES... an Ingmar Bergman Movie I love the Old Masters' light. Wishing you a fine day and thanx for your visit, as always, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

SOON, SUMMER ABUNDANCE...

MY IMAGES ARE FOR SALE ONLY FROM ME, DIRECTLY, see below! ... health with great taste and lovely colours, and cheaper than pills! Red fruits and vegetables, such as strawberries, raspberries, cherries, are in a group containing phytochemicals that are powerful antioxidants that help control high blood pressure and protect against diabetes-related circulatory and cancer. Thank you for ALL your faves and comments, M, (* _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

DETAIL of A SHINY STRAWBERRY...

The trend seems to be: DO NOT GET TO 98, or definitely NOT over, except some... OR IMMEDIATELY DISLIKED, see PREVIOUS!!! Happens each time, many experience it! The sweet juiciness and red color of strawberries can brighten up both the taste and aesthetics of any meal; they are the most popular berry fruit in the world. There are more than 600 varieties of strawberries. Apart from the cultivated strawberries that are cultivated, they also grow wild, much smaller in size, and with a more intense flavor. We have loads of the wild variety, in our garden which used to be woods. There's nothing like picking a handful and eating them, unwashed, why shouldn't we? Our garden is a natural garden! Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Have a fruitful day and thanx for your visit, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

SHINY STRAWBERRIES...

The fragrantly sweet juiciness and deep red color of strawberries can brighten up both the taste and aesthetics of any meal; it is no wonder they are the most popular berry fruit in the world. Although strawberries have become increasingly available year-round, they are at the peak of their season from May through July when they are the most delicious and most abundant. While there are more than 600 varieties of strawberries that differ in flavour, size and texture, one can usually identify a strawberry by its red flesh that has yellow seeds piercing its surface and the small, regal, green leafy cap and stem that adorn its crown. In addition to strawberries that are cultivated, there are also varieties that grow wild. These are much smaller in size, but feature a more intense flavour. We have loads of the wild variety, in our garden which used to be woods. There's nothing like picking a handful and eating them, unwashed, why shouldn't we? Our garden is a natural garden! Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Have a fruitful day and thanx for your visit, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

HELP!!! I'M GOING BANANAS!!!!

Yeah, the dislikers are @work again!!!!!!!!! Have fun dears! Not enough time to do the things I HAVE to, so when to do the things I WANT to???? View On Black Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? NEW!!! FOOD GLORIOUS FOOD THANX for ALL your comments and visits, so appreciated, M, (*_*) And for more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

THE KISSING PAIR of PEARS...

#abfav_2_together_theme AAWWW BLUSHING... These were happy to be together. When I do food shots I NEVER tamper with it... too many go hungry. We eat our props! LOL. I know that for the glossies and ads they have to do it, like using butter (coloured) for ice-cream because of the melting factor, the use of hair lacquer, vaseline... etc Forelle. Characteristics: This pear is easy to identify due to its small size, an ovalish shape, smooth skin, and striking yellowish-green freckled skin, which turns a beautiful red as it ripens. Sweet and delicate, Forelles are an old European variety. Pears are healthy I just read for many reasons! Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Lead a good life! Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

ART gone PEAR-SHAPED?

The pear is native to coastal and mildly temperate regions of the Old World, from western Europe and north Africa east right across Asia. It is a medium-sized tree, reaching 10m17 m tall, often with a tall, narrow crown. Most pears are deciduous, but one or two species in southeast Asia are evergreen. Most are cold-hardy, withstanding temperatures between -25 ∞C and -40 ∞C in winter, except for the evergreen species, which only tolerate temperatures down to about -15 ∞C. The flowers are white, rarely tinted yellow or pink, 2-4 cm diameter, and have five petals. Like that of the related apple, the pear fruit is a pome, in most wild species 1-4 cm diameter, but in some cultivated forms up to 18 cm long and 8 cm broad; the shape varies in most species from oblate or globose, to the classic pyriform 'pear-shape' of the European pear with an elongated basal portion and a bulbous end. Have a bright day and thanx, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

TANGIBLE EDIBLES, PHYSALIS...

Physalis is characterised by the small orange fruit similar in size, shape and structure to a small tomato, but partly or fully enclosed in a large papery husk derived from the calyx. The berry also goes by the names Golden Strawberry,Chinese Lantern and Cape gooseberry. Not all Physalis species bear edible fruit. Select species are cultivated for their edible fruit, however; the typical Physalis fruit is similar to a firm tomato in texture, and like strawberries or pineapple in flavour, with a mild acidity. Physalis fruit is a good source of vitamin C, beta-carotene, iron, calcium and trace amounts of B vitamins. These fruits contain 18 kinds of amino acids . These berries are also abundant in polysaccharides, compounds that may help fortify the immune system. Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

QUATTRO… PHYSALIS

I love Physalis. Both to eat and to photograph! Physalis is characterised by the small orange fruit similar in size, shape and structure to a small tomato, but partly or fully enclosed in a large papery husk derived from the calyx. The berry also goes by the names Golden Strawberry,Chinese Lantern and Cape gooseberry. Not all Physalis species bear edible fruit. Select species are cultivated for their edible fruit, however; the typical Physalis fruit is similar to a firm tomato in texture, and like strawberries or pineapple in flavour, with a mild acidity. Physalis fruit is a good source of vitamin C, beta-carotene, iron, calcium and trace amounts of B vitamins. These fruits contain 18 kinds of amino acids . These berries are also abundant in polysaccharides, compounds that may help fortify the immune system. Thanx for your time and comments, greatly appreciated, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

PAS de DEUX... Physalis

Physalis is characterised by the small orange fruit similar in size, shape and structure to a small tomato, but partly or fully enclosed in a large papery husk derived from the calyx. The berry also goes by the names Golden Strawberry or Chinese Lantern. Physalis fruit is a good source of vitamin C, beta-carotene, iron, calcium and trace amounts of B vitamins. These have been used as a diuretic in traditional medicine, although there is no scientific data to support this. These fruits contain 18 kinds of amino acids . These berries are also abundant in polysaccharides, compounds that may help fortify the immune system. Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

ALL ASPECTS of PHYSALIS…

Yes, Nature creates its own jewellery. A skeleton of Physalis, the small shrivelled fruit captured inside the fine lacy filigreed petals. Edible Physalis: in the green husk here: it is characterised by the small orange fruit similar in size, shape and structure to a small tomato, but partly or fully enclosed in a large papery husk derived from the calyx. The berry also goes by the names Golden Strawberry,Chinese Lantern and Cape gooseberry, and tastes like strawberries or pineapple in flavour, with a mild acidity. The decorative species are grown as ornamental plants. For example, the hardy Physalis alkekengi has edible small fruits but is most popular for its large, bright orange to red husks. Thank you for ALL your faves and comments, M, (* _ *) For more of my other work or if you want to purchase, visit here: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

FOUR of A KIND… PHYSALIS

a lifespan… A skeleton of Physalis, the small shrivelled fruit captured inside the fine lacy filigreed petals. Edible Physalis: in the green husk here: it is characterised by the small orange fruit similar in size, shape and structure to a small tomato, but partly or fully enclosed in a large papery husk derived from the calyx. The berry also goes by the names Golden Strawberry,Chinese Lantern and Cape gooseberry, and tastes like strawberries or pineapple in flavour, with a mild acidity. The decorative species are grown as ornamental plants. For example, the hardy Physalis alkekengi has edible small fruits but is most popular for its large, bright orange to red husks. A skeleton of Physalis, the small shrivelled fruit captured inside the fine lacy filigreed petals. Thank you for ALL your faves and comments, M, (* _ *) For more of my other work or if you want to purchase, visit here: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

MORE THAN SPICE…

Star anise is a star-shaped, dark brown pod that contains a pea-size seed in each of its eight segments. Native to China and Vietnam, star anise comes from a small evergreen tree. Its flavour is slightly more bitter than that of regular anise seed. Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC. Cinnamon was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god: a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus. Though its source was kept mysterious in the Mediterranean world for centuries by the middlemen, who handled the spice trade, to protect their monopoly as suppliers, cinnamon is native to Bangladesh, Sri Lanka, the Malabar Coast of India, and Burma. Physalis is characterised by the small orange fruit similar in size, shape and structure to a small tomato, but partly or fully enclosed in a large papery husk derived from the calyx. The berry also goes by the names Golden Strawberry,Chinese Lantern and Cape gooseberry. Not all Physalis species bear edible fruit. Select species are cultivated for their edible fruit, however; the typical Physalis fruit is similar to a firm tomato in texture, and like strawberries or pineapple in flavour, with a mild acidity. Physalis fruit is a good source of vitamin C, beta-carotene, iron, calcium and trace amounts of B vitamins. These fruits contain 18 kinds of amino acids . These berries are also abundant in polysaccharides, compounds that may help fortify the immune system. Thanx for your time and comments, greatly appreciated, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

SPICE it UP…

STARS & STRIPES? LOL. Star anise is a star-shaped, dark brown pod that contains a pea-size seed in each of its eight segments. Native to China and Vietnam, star anise comes from a small evergreen tree. Its flavour is slightly more bitter than that of regular anise seed. Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC. Cinnamon was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god: a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus. Though its source was kept mysterious in the Mediterranean world for centuries by the middlemen, who handled the spice trade, to protect their monopoly as suppliers, cinnamon is native to Bangladesh, Sri Lanka, the Malabar Coast of India, and Burma. Thanx for your time and comments, greatly appreciated, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

ALL THE INGREDIENTS FOR...

Warm cheer, Santé, and keep warm... Festive fragrances for Christmas Mulled wine is a drink usually made with red wine along with various spices and fruits. It is served hot or warm and may be alcoholic or non-alcoholic. It is traditional during winter, especially around Christmas also called Glühwein. It was first recorded as spiced and heated in First Century Rome. The Romans travelled all across Europe, conquering much of it and trading with the rest. The legions brought wine and viticulture with them up to the Rhine and Danube rivers and to the Scottish border bringing their recipes with them. Very much part of tradition now! I wish you all the very best and thanx for all your kind words, time, comments, faves and likes. Very much appreciated. M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS: www.indigo2photography.com Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

HAPPY THANKSGIVING to my AMERICAN FRIENDS...

Here we do not celebrate this, however it is not a bad idea for the rest of us to 'take stock' once in awhile? I always say: be happy for what you have got and not unhappy for what you have not? Shiny cranberry and fragrant Cinnamon. yummy, Have a great day and thanx for your visit, M, (*_*) For more of my other work and purchase of images, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

ORANGE AND SPICE…

Star anise is a star-shaped, dark brown pod that contains a pea-size seed in each of its eight segments. Native to China and Vietnam, star anise comes from a small evergreen tree. Its flavour is slightly more bitter than that of regular anise seed. The "sweet orange", which is the kind that are most often eaten today, grew first in Asia but now grows in many parts of the world. Oranges are round orange-coloured fruit that grow on a tree which can reach 10 metres (33 ft) high. Orange trees have dark green shiny leaves and small white flowers with five petals. The flowers smell very sweet which attracts many bees. An orange has a tough shiny orange skin. Inside, the fruit is divided into "segments", which have thin tough skins that hold together many little sections with juice inside. There are usually ten segments in an orange, but sometimes there are more. The colour orange takes its name from the fruit. The word "orange" is unusual because it is one of only a few English words that does not rhyme with anything. Thanx for your time and comments, greatly appreciated, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

WINTER FRAGRANCES…

So welcome in December, the fragrance of orange, cinnamon and Star anise, then add some pine from the tree, maybe some candle-wax and all set? LOL Star anise is a star-shaped, dark brown pod that contains a pea-size seed in each of its eight segments. Native to China and Vietnam, star anise comes from a small evergreen tree. Its flavour is slightly more bitter than that of regular anise seed. Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC. Cinnamon was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god: a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus. Though its source was kept mysterious in the Mediterranean world for centuries by the middlemen, who handled the spice trade, to protect their monopoly as suppliers, cinnamon is native to Bangladesh, Sri Lanka, the Malabar Coast of India, and Burma. The "sweet orange", which is the kind that are most often eaten today, grew first in Asia but now grows in many parts of the world. Oranges are round orange-coloured fruit that grow on a tree which can reach 10 metres (33 ft) high. Orange trees have dark green shiny leaves and small white flowers with five petals. The flowers smell very sweet which attracts many bees. An orange has a tough shiny orange skin. Inside, the fruit is divided into "segments", which have thin tough skins that hold together many little sections with juice inside. There are usually ten segments in an orange, but sometimes there are more. The colour orange takes its name from the fruit. The word "orange" is unusual because it is one of only a few English words that does not rhyme with anything. Thanks for your time and comments, greatly appreciated, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

HAPPY THANKSGIVING to my AMERICAN FRIENDS...

Here we do not celebrate this, however it is not a bad idea for the rest of us to 'take stock' once in awhile? I always say: be happy for what you have got and not unhappy for what you have not? Dried orange, vibrant husks and fragrant Cinnamon. yummy, Have a great day and thanx for your visit, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

THE COLOUR ORANGE…

Orange is the colour between red and yellow on the spectrum of light, and in the traditional colour wheel used by painters. Its name is derived from the fruit orange. In Europe and America, orange is commonly associated with amusement, the unconventional, extroverts, fire, activity, danger, taste and aroma, the autumn season. In Asia, it is an important symbolic colour of Buddhism and Hinduism, where it is of course the colour of saffron. I love these warm hues, it is truly Autumnal… Thank you for your comments and time, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

OCTOBERFEST…

I don’t know about you, but hmmm, every season has its charms? Each their colours… not that Spring doesn’t have orange or Summer doesn’t have greens, I think it much lies in the ‘combination’ of colours? And this here is pure Autumn! Some bright orange Physalis, some cobnuts (fresh Hazelnuts) and a green ‘decorative’ fruits… et voila, Autumn in the studio. Having a lovely w-e? Thank you for your comments and time, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

PURELY DECORATIVE… CORN

Here you see Corn ’Black Aztec’ a delicious heirloom corn said to have been grown by the Aztecs 2,000 years ago. And a Zea mays 'Strawberry’, ruby-red rounded cobs produced in abundance on this highly ornamental variety. Once dried, the kernels are simply the best variety for popping! Flint corn (Zea mays indurata; also known as Indian corn or sometimes calico corn) is a variant of maize (var. Linnaeus), the same species as common corn. Because each kernel has a hard outer layer to protect the soft endosperm, it is likened to being hard as flint; hence the name. … et voila, Autumn in the studio. Thank you for your comments and time, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

DARK DAYS of AUTUMN…

PURELY DECORATIVE CORN and Fresh Hazelnuts, called cobnuts Here you see Corn ’Black Aztec’ a delicious heirloom corn said to have been grown by the Aztecs 2,000 years ago. And a Zea mays 'Strawberry’, ruby-red rounded cobs produced in abundance on this highly ornamental variety. Once dried, the kernels are simply the best variety for popping! Flint corn (Zea mays indurata; also known as Indian corn or sometimes calico corn) is a variant of maize (var. Linnaeus), the same species as common corn. Because each kernel has a hard outer layer to protect the soft endosperm, it is likened to being hard as flint; hence the name. … et voila, Autumn in the studio. Thank you for your comments and time, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

AUTUMN CHARMS…

I don’t know about you, but hmmm, every season has its charms? Each their colours… not that Spring doesn’t have orange or Summer doesn’t have reds, I think it much lies in the ‘combination’ of colours? And this here is pure Autumn! An orange onion Pumpkin, some Strawberry Corn (mostly decorative Zea mays 'Strawberry'. Popping Corn), some cobnuts (fresh Hazelnuts) and a few Physalis… et voila, Autumn in the studio. Have a lovely w-e. Thank you for your comments and time, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

WE’RE NUTS, COBNUTS…

Every Autumn beautiful, unusual small nuts appear in the British larder. They are not dissimilar to a hazelnut, but should not be mistaken for them; the Cobnut is a nut in its own right. They are super-delicious fresh but can also be dried and eaten later in the season. Cobnuts, filberts, hazelnuts are all varieties of the Corylus family. They grow in Britain and can be found fresh from early Autumn, or dried and processed for using year round. Cobnuts are very distinctive in their pretty, downy cover which, when fresh, is easy to remove as is the shell of the young nut. Once they begin to dry the shell toughens yet will still only need a sharp tap to break. When young, the green cobnuts have a taste very similar to coconut and as they mature and become golden, they are much sweeter and juicier. Thank you for your comments and time, M, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

GRANNY SMITH FESTIVAL...

Maria Anna Smith (1799 Sussex UK) known as "Granny" Smith immigrated to Australia to her community in the Ryde area of Sydney, with her husband and children. One day she tossed some rotten tart green French crabapples away on her property, not expecting any to grow since they were hybrids. That was in 1868. Surprisingly, one of the seeds sprouted, and grew into a young green sapling. The apples on the tree were sweeter than the mother apples had been, but still had a bit of a tart bite to them. She began selling them and they were known as "Granny" Smith's apples. Have a bright day and thanx, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

EQUILIBRIUM... DOUGHNUT PEACHES.

SUPPORT the PHOTOGRAPHER: BUY DIRECT! Saturn peaches are a variety of peach with white flesh and a flattish, round shape. They are known by many other names, including doughnut peach, paraguayo peach, pan tao peach, saucer peach, belly-up peach, UFO peach, flat peach, hat peach, or custard peach. They were introduced into the United States from China in 1869. These "flat" peaches gained popularity in the 1990s. Thank you, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

FIGS... A HEALTHY LINE-UP!

The Fig Fruit is a popular restorative food. Botanical name – Ficus carica. Grown in Egypt before 4,000 BC. Fig fruit is low in calories. 100 g fresh fruits provide only 74 calories. However they contain health benefiting soluble dietary fiber, minerals, vitamins and pigment anti-oxidants that contribute immensely for optimum health and wellness. The dry fig has a high nutritive value. Its most important food element is sugar which is formed of dextrose and fruit sugar. CLICK and WATCH FOOD GLORIOUS FOOD THANKS for ALL your comments and visits, so appreciated, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

DATE ANYONE???

The more people travel, the more exotic foods we seem to be getting in the shops here... These are fresh dates, well, I just HAD to try that, so, yes, you best wait till they are a bit softer, but then!!! WOWSY, what a treat, nothing like the dried ones, not as sticky, by far not as sweet, just, hmmmm the best 'sweet' ever! A super surprise! Another 'prop' to eat (with pleasure) and photograph (also with pleasure)! CLICK and WATCH FOOD GLORIOUS FOOD With love to you and thank you for ALL your faves and comments, M, (* _ *) For more of my other work visit here: www.indigo2photography.co.uk photographershalloffame.blog.com/?s=Magda+Indigo IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

FRUITY and NUTS?... A CHRISTMAS THEME.

For December I'm uploading images to do with the festive season. This is many different things...as you can see Are they nuts? Are they fruity? Well, they are both, did some shopping and there are some lovely foods around, I thought this one so good looking I bought it, ... to photograph= double pleasure, afterwards, you enjoy your prop and eat it! Hihi. It is a tray with roasted hazelnuts, dried cranberries, blueberries, Sicilian pistachios, blanched almonds, sour cherries and mulberries. Bon appetit, perfect for the season. Wishing you a lovely day and thanx for all the comments, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

TRICK or TREAT? MMMMMACARONS...

THOSE GUILTY LITTLE PLEASURES... We ALL need them, he? MMMMMMM, irresistible... euhhh to be photographed... and then (of course) savoured... Macaron is a sweet meringue-based confectionary made with egg whites, icing sugar, granulated sugar, almond powder or ground almond and food colouring. The French macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. Its name is derived from the Italian word maccarone or maccherone. Not to be confused with the English MACAROONS!!! These here are the fancy French kind, not the rustic, chewy, coco-nutty variety. The confectionery is characterised by its smooth, domed top, ruffled circumference (referred to as the "foot"), and flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from the traditional (raspberry, chocolate, caramel) to the new (marmite, matcha). The fillings can range from jams to ganache to butter. Above: Venezuelan Chocolate, Vanilla, Raspberry and Passion Fruit. Lead a sweet life! Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

Belgian Misérable cake...

SUPPORT the PHOTOGRAPHER: BUY DIRECT! Brought these two Belgian Misérable cakes from the Continent for you...bite-size, 4cmX4cm. The Misérable is a wonderful almond sponge cake with a delicious butter-cream filling: irresistible! The cake is not as pitiful as the name suggests. This small tart is among the top ten in the world of pastry. Where it comes from is hard to figure out. Around 1920 Pierre Gaelens works in Brussels at one of the most prestigious pastry shops in the country: 'Maison Jean Bol' , run by two Swiss brothers. There he learns to make Misérable. The recipe he takes along to Knokke in 1932 and opens a bakery/patisserie on the Avenue des Arts. In the Limburg Old Rekem they then claim that they made the best Misérable. At the origin is a closely guarded secret recipe that baker Jan Jansen in 1929 brought back from Brussels and introduced in his village. It has become the speciality of Old Rekem. Another source indicates that the patisserie "Du Finistère" from Brussels.put almond cakes the first time in the shop window. I could not find out the origin of the name though! Such a delicacy... MISERABLE? I don't think so! LOL. Thank you, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

BITESIZE... MISÈRABLE CAKES

Brought these two Belgian Misérable cakes from the Continent for you...bite-size, 4cmX4cm. The Misérable is a wonderful almond sponge cake with a delicious butter-cream filling: irresistible! The cake is not as pitiful as the name suggests. This small tart is among the top ten in the world of pastry. Where it comes from is hard to figure out. Around 1920 Pierre Gaelens works in Brussels at one of the most prestigious pastry shops in the country: 'Maison Jean Bol' , run by two Swiss brothers. There he learns to make Misérable. The recipe he takes along to Knokke in 1932 and opens a bakery/patisserie on the Avenue des Arts. In the Limburg Old Rekem they then claim that they made the best Misérable. At the origin is a closely guarded secret recipe that baker Jan Jansen in 1929 brought back from Brussels and introduced in his village. It has become the speciality of Old Rekem. Another source indicates that the patisserie "Du Finistére" from Brussels.put almond cakes the first time in the shop window. I could not find out the origin of the name though! Such a delicacy... MISERABLE? I don't think so! LOL. Thank you, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

CRUMBLING MACARONS...

Macaron is a sweet meringue-based confectionery made with egg whites, icing sugar, granulated sugar, almond powder or ground almond and food colouring. The French macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. Its name is derived from the Italian word maccarone or maccherone. The confectionery is characterised by its smooth, domed top, ruffled circumference (referred to as the "foot"), and flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate, caramel) to the new (marmite, matcha). The fillings can range from jams to ganache to butter. Lead a sweet life! Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

GUILTY LITTLE PLEASURES... MACARONS

#ABFAV_FAVOURITE_THINGS_THEME We ALL need them, he? MMMMMMM, irresistible... euhhh to be photographed... and then (of course) savoured... Macaron is a sweet meringue-based confectionary made with egg whites, icing sugar, granulated sugar, almond powder or ground almond and food colouring. The French macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. Its name is derived from the Italian word maccarone or maccherone. Not to be confused with the English MACAROONS!!! These here are the fancy French kind, not the rustic, chewy, coco-nutty variety. The confectionery is characterised by its smooth, domed top, ruffled circumference (referred to as the "foot"), and flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from the traditional (raspberry, chocolate, caramel) to the new (marmite, matcha). The fillings can range from jams to ganache to butter. Here: Venezuelan Chocolate, Vanilla, Raspberry and Passion Fruit. Lead a sweet life! Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

SWEET CIRCLE... MACARONS

Macaron(not the same as macaroons) is a sweet meringue-based confectionary made with egg whites, icing sugar, granulated sugar, almond powder or ground almond and food colouring. The French macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. Its name is derived from the Italian word maccarone or maccherone. The confectionery is characterised by its smooth, domed top, ruffled circumference (referred to as the "foot"), and flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate, caramel) to the new (marmite, matcha). The fillings can range from jams to ganache to butter. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Lead a sweet life! Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

MACARONS... BOXED

...THE GUILTY LITTLE PLEASURES. We ALL need them, he? MMMMMMM, irresistible... euhhh to be photographed... and then (of course) savoured... Macaron is a sweet meringue-based confectionary made with egg whites, icing sugar, granulated sugar, almond powder or ground almond and food colouring. The French macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. Its name is derived from the Italian word maccarone or maccherone. Not to be confused with the English MACAROONS!!! These here are the fancy French kind, not the rustic, chewy, coconutty variety. The confectionery is characterised by its smooth, domed top, ruffled circumference (referred to as the "foot"), and flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from the traditional (raspberry, chocolate, caramel) to the new (marmite, matcha). The fillings can range from jams to ganache to butter. Above: Venezuelan Chocolate, Vanilla, Raspberry and Passion Fruit. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Lead a sweet life! Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

THE GUILTY LITTLE PLEASURES...

We ALL need them, he? MMMMMMM, irresistible...brought back from The Continent... euhhh to be photographed... and then (of course) savoured... View On PROPER Black Macaron is a sweet meringue-based confectionary made with egg whites, icing sugar, granulated sugar, almond powder or ground almond and food colouring. The French macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. Its name is derived from the Italian word maccarone or maccherone. The confectionery is characterised by its smooth, domed top, ruffled circumference (referred to as the "foot"), and flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate, caramel) to the new (marmite, matcha). The fillings can range from jams to ganache to butter. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Lead a sweet life! Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

LES MACARONS d'AUTOMNE...

MMMMMMM, irresistible...brought back from The Continent, the Autumn 'collection' colours... euhhh to be photographed... and then (of course) savoured... Not to be confused with the English MACAROONS!!! These here are the fancy French kind, not the rustic, chewy, coconutty variety. View On Proper Black Macaron is a sweet meringue-based confectionary made with egg whites, icing sugar, granulated sugar, almond powder or ground almond and food colouring. The French macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. Its name is derived from the Italian word maccarone or maccherone. The confectionery is characterised by its smooth, domed top, ruffled circumference (referred to as the "foot"), and flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate, caramel) to the new (marmite, matcha). The fillings can range from jams to ganache to butter. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Lead a sweet life! Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

M for More Macarons, More of the guilty little pleasures???

MMMMMMM, irresistible, bought... euhhh to be photographed... and then (of course) savoured...LOL We ALL need them, he? Macaron is a sweet meringue-based confectionery made with egg whites, icing sugar, granulated sugar, almond powder or ground almond and food colouring. The French macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. Its name is derived from the Italian word maccarone or maccherone. The confectionery is characterised by its smooth, domed top, ruffled circumference (referred to as the "foot"), and flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate, caramel) to the new (marmite, matcha). The fillings can range from jams to ganache to butter. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Lead a sweet life! Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

OOPS,TUMBLING... MACARONS...

Bought... euhhh to be photographed... and then (of course) savoured...LOL. Indulge now and then, whether is is with your eyes or just a craving, a guilty little pleasure... We ALL need them, he? Macaron is a sweet meringue-based confectionery made with egg whites, icing sugar, granulated sugar, almond powder or ground almond and food colouring. The French macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. Its name is derived from the Italian word maccarone or maccherone. The confectionery is characterised by its smooth, domed top, ruffled circumference (referred to as the "foot"), and flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate, caramel) to the new (marmite, matcha). The fillings can range from jams to ganache to butter. Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Lead a sweet life! Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

OF SECRETS and NOSES... Cuberdons

Cuberdons Belgium is known around the world for chocolate, waffles and beers, but my country is full of delightful secrets, Cuberdon is one of them. In Flemish it is known as a neus (nose) or neuzeke (little nose) for its likeness to a human nose. In French, cuberdons are also called chapeau-de-curé and chapeau-de-prêtre (priest's hat). Cuberdons are made with gum arabic. They are raspberry-flavoured and purple, though more recently differently coloured and flavoured variants have been available as well. They are traditionally about 2,5 cm wide and weigh approximately 10 to 18 grammes, although smaller version are also commercialised. The outside is relatively hard, whereas the inside is gooey, unctuous, pure sweet indulgence. Cuberdons can only be preserved for about three weeks, after which period the inside begins to crystallise. This limited preservability is the reason why cuberdons are not exported outside of Belgium. There are two hypotheses about its origins: Either a clergy member living in the country of Bruges created it - which would explain the term of "cleric's cap",[chapeau-de-prêtre ] another name for it. Or the Ghent pharmacist De Vynck in 1873 discovered the recipe of the cuberdon by chance. In order to increase the shelf life of drugs at the time, many were packaged in the form of syrup. When the pharmacist examined a failed preparation after a few days, he found that it had formed a crust, while the core was still liquid. From this discovery came the idea to use such a technique to manufacture candy. Lead a sweet life! Thanx, M, (~ _ *) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

SWEETS FOR MY SWEET...

For December I am still uploading images to do with the festive season. This is going to be many different things, as you can see... STRIPED CANDY CANES. In its early form, the candy cane began as a simple white stick of sugar for children to eat - there was no "cane" shape or stripes to speak of. While it is uncertain where the first canes originated, it is clear that by the mid-17th century, if not earlier, its use had already become widespread across Europe. The distinctive "hook" shape associated with candy canes is traditionally credited to a choirmaster at Cologne Cathedral in Germany, who, legend has it, in 1670 bent straight candy sticks into canes to represent a shepherd's crook, and gave them to children at church services. It is also possible that, as people decorated their Yule trees with food, the bent candy cane was invented as a functional solution. Wishing you a lovely day and thanx for all the comments, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

SWEETHEART...

For December I am still uploading images to do with the festive season. This is going to be many different things, as you can see... STRIPED CANDY CANES. In its early form, the candy cane began as a simple white stick of sugar for children to eat - there was no "cane" shape or stripes to speak of. While it is uncertain where the first canes originated, it is clear that by the mid-17th century, if not earlier, its use had already become widespread across Europe. The distinctive "hook" shape associated with candy canes is traditionally credited to a choirmaster at Cologne Cathedral in Germany, who, legend has it, in 1670 bent straight candy sticks into canes to represent a shepherd's crook, and gave them to children at church services. It is also possible that, as people decorated their Yule trees with food, the bent candy cane was invented as a functional solution. Wishing you a lovely day and thanx for all the comments, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

ABRACADABRA... FOR CHRISTMAS?

For December I am still uploading images to do with the festive season. This is going to be many different things, as you can see... STRIPED CANES. This time NOT sweets, just tree decorations, with glitter. By the time I finished I was also covered in glitter! Do you agree that you need a certain 'madness' to be a photographer? I know some people call it passion!!!!!!!!!!! LOL... Wishing you a lovely day and thanx for all the comments, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

A Pont-l'Évêque CHEESE... from Pont-l'Évêque

MY IMAGES ARE FOR SALE ONLY FROM ME, DIRECTLY, see below! We stop in Pont-l'Évêque, see one of the few shops open… this is inland, and the French HOLIDAYS in August!!! The lady behind the counter is most friendly, ‘vacuums’ our cheese, un carré, to keep it cooler, well, stop it from ‘running’? I also buy a special Cidre vinegar. (which I haven’t tried yet). Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Basse-Normandie, and probably the oldest Norman cheese still in production. Pont-l'Évêque is an uncooked, unpressed cow's-milk cheese, square in shape usually at around 10cm square and around 3cm high, weighing around 400g. The central pâte is soft, creamy pale yellow in colour with a smooth, fine texture and has a pungent aroma. This is surrounded by a washed rind that is white with a gentle orange-brown coloration. The whole is soft when pressed but lacks elasticity. It is generally ranked alongside Brie, Camembert, and Roquefort as one of the most popular cheeses in France. The cheese has been made in Normandy since at least the 12th century, and local legend claims that it was first made in a Norman abbey. A manuscript from the time writes that a fine meal should always end with some "angelot", the name used for the cheese at the time. The cheese became popular across the country from the 16th century onwards, when it obtained the name of the village around which its production was centered. For the whole story: magdaindigo.blogspot.co.uk/2009/09/day-2-of-our-adventure... (… a suivre… more to follow) THANX, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

I COULD BAKE YOU A SWEET RAINBOW in THESE???

SOME FRIDAY FUN. LOL! Trendy cupcake moulds in paper! Yes they are so very much the 'flavour' of the moment! A cupcake (also British English: fairy cake; Australian English: patty cake or cup cake) is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminium cup. The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of "a cake to be baked in small cups" was written in American Cookery by Amelia Simms. Cupcakes have become more than a trend over the years; they've become an industry and in the last two years or so, cupcakes really exploded!!! Birthday's, Wedding cakes, you name it... cupcakes! The 21st century cupcake variations are endless. They range from simple to sublime. Baking papers come in designer prints. Here they went for colours, which I loved! could, once again, not resist! Thank you for your views and comments, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), visit here: /www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

OIL IN A BALL...

From the series Circles and lights. Glass is one of the most difficult substances to photograph; my challenge is to use the reflections in a positive manner so that they add to the image. I love using different oils and vinegars in the kitchen, so over the years these glass beauties have now become part of a collection, the first was this 'ball' one! The inner center is olive oil and spirit vinegar in the outer sphere. I treasure it, admire it, find it an object of beauty and ingenuity, yes it gives me visual pleasure, it was not easy to photograph, a challenge! I wish you all a sweet day and thanx for your visit, always welcome, Magda, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserve

OIL AND VINEGAR in A BALL...

From the series Circles and lights. I saw how many round objects there are in our home, I've had plenty of time to think and be creative in the studio once more. Glass is one of the most difficult substances to photograph, always and even more under 'studio' conditions; my challenge is to use the reflections in a positive manner so that they add to the image. I love using different oils and vinegars in the kitchen, so over the years this glass beauty now became part of a collection, the first one: the 'ball' cruet, oil in the centre, vinegar in the 'outside'! Sometimes I just 'feeeeeeeeel' like this, an image in b&w... I love the subtle tones, all the varied tonalities, that give the texture, depth and form, the delectable shapes accentuated, extracted and emphasized without the colour. Don't you agree? I wish you all a sweet day and thanx for your visit, always welcome, Magda, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

OIL AND VINEGAR…

AB FAV for today… https://www.facebook.com/groups/1148438991917313/ I saw how many round objects there are in our home, so, now that we are back on Winter time, it is dark very early, the weather's gone bad, I've had plenty of time to think and be creative in the studio once more. Glass is one of the most difficult substances to photograph; my challenge is to use the reflections in a positive manner so that they add to the image. I love using different oils and vinegars in the kitchen, so over the years these glass beauties have now become part of a collection, the first was the 'ball' one in front! I wish you all a sweet day and thanx for your visit, always welcome, Magda, (*_*) Please do not use any of my images on websites, blogs or any other media without my explicit permission. © All rights reserved For more of my other work or if you want to purchase, visit here:www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

OIL AND VINEGAR...

MY IMAGES ARE FOR SALE ONLY FROM ME, DIRECTLY, see below! Another lighting exercise. From the series Circles and lights. I saw how many round objects there are in our home, I've had plenty of time to think and be creative in the studio once more. Glass is one of the most difficult substances to photograph, always and even more under 'studio' conditions; my challenge is to use the reflections in a positive manner so that they add to the image. I love using different oils and vinegars in the kitchen, so over the years these glass beauties have now become part of a collection, the first was the 'ball' cruet one in front, oil in the centre, vinegar in the 'outside'! Sometimes I just 'feeeeeeeeel' like this, an image in b&w... I love the subtle tones, all the varied tonalities, that give the texture, depth and form, the delectable shapes accentuated, extracted and emphasized without the colour. Don't you agree? I wish you all a sweet day and thanx for your visit, always welcome, Magda, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

EGG-STRAVAGANZA...

Again fan... now of chocolate... so healthy for you, the darker the better! LOL, another from the creative session in the studio... View On Black THANX, M, (*_*) And for more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

CHOCOLATE SURRENDER...

LOL, another from the creative session in the studio, the season for chocolate- indulgence? I wish I wasn't given props like these...View On Black THANX, M, (*_*) And for more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserve

THE EASTER PARADE...

yellow day... chocolate day. Please, remember these are MACRO shots, it all looks much bigger than it is in reality, the small coloured eggs in the other images are smaller than the tip of my finger. Good thing because, although the outer coating is crackelingly good, the chocolate center is ever so sweet, sorry, they are British. As a Belgian, I know what GOOD chocolate is, dark, bitter and full of cacao, not so fatty... View On Black Happy to have some of the child still in my heart and mind! A little early with these, but we are off later today, visiting family and friends on the Continent, half work, half pleasure... Wishing you All the best time! MMMMMMMMMMMM and thanx, M, (*_*) And for more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

NEST EGGS...

MY IMAGES ARE FOR SALE ONLY FROM ME, DIRECTLY, see below! OR: DO NOT PUT ALL YOUR EGGS IN ONE BASKET??? LOL. Another of my 'creative' images, while I had everything out... I always experience that one idea brings on another and then I am feverishly working away, time flies and nothing goes fast enough... my actions can't follow my brain, tee hee, it's not easy being a 'creative', nor to live with one... day crosses into night, I forget to eat or drink, I'm in my own world. Easter is upon us, with all the sweetness and brightness... View On Black I had to be creative for a client and come up with different ideas, here are some of the more 'cockamamy' ones. Happy to have some of the child still in my heart and mind! LOL, and thanx for your visit! M, (*_*) And for more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

CHOCOLATE… by the KILO

DAY 7 These are BIG chunks of dark chocolate, with hazelnuts, with fruit, white chocolate, chocolate galore! It looks like they smashed big slabs. Belgian chocolate is renowned, it is quality and tasty, more cacao and less fat. Good for the skin, did you know? I wish you a day full of beauty and thank you for your visit, Magda, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

ALL CHOCOLATE…

DAY 7 The aroma of chocolate comes out of many shops when walking the streets of Brugge. It is now trendy to buy these, everything for the DIY-er: IN CHOCOLATE. Looking like rusted tools. I would think that is a small market? But there you go. Gimmicky, fun, personally I am not overly keen on it. I wish you a day full of beauty and thank you for your visit, Magda, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

Le Temps des Mûres…

DAY 8 Blackberry is the fruit of the bramble, a thorny bush of the very pervasive gender Rubus of the family Rosaceae such as raspberry. Glistening in the sun, who can resist them? Belgium is renowned for its fruit. More from the market in Brugge. I wish you a day full of beauty and thank you for your visit, Magda, (*_*) For more of my other work visit here: www.indigo2photography.com Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

LE TEMPS des FRAISES…

DAY 8 We have a whole day ahead of us. I remember that Saturday is market day, so, we’re off there. The stalls are dispersed over different squares and streets, not as I remember it, but hey… So beginning of September and still beautiful, firm and especially tasty, top quality strawberries. Belgium is renowned for its fruit. We buy and eat a punnet of the little delicacies. I wish you a day full of beauty and thank you for your visit, Magda, (*_*) For more of my other work visit here: www.indigo2photography.com Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

SWEET BRUGGE…

Tour of Europe 04 2016 
Day 13 SWEET BRUGGE… On the right hand side of the Church of our Lady, on the way to the St John’s Hospital(now a museum) and the Beguinage, you will find one of the many ‘sweet shops’. Brugge is renowned for its sugary side? Chocolate galore, sometimes even rude sweets, no, not shown here, LOL. I could not resist this, I had to be, again, patient, people constantly at the window, The reflection in the window is of course from the church. I wish you a day full of beauty and thank you for your visit, Magda, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY OUR IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved sweets, window, shop,reflection,Brugge, Belgium, Flanders, vertical,colour, Nikon D7000, magda indigo

OIL&VINEGAR…

DAY 4 OIL&VINEGAR… back in the busy, commercial streets, I find the shop I’m looking for. One of my favourites. Not only am I creative with photography but also in the kitchen. I love to experiment, I love salads so I need oils and vinegars. Here you can taste all kinds of specialties, tapenade and other spreads One of the top ones is Champagne vinegar and Chardonnay vinegar not easy to find. But at Oil&Vinegar, THEY have it! Here you can also fill your bottle, in the size you want. A wall of different oils and vinegars, so well presented, wow I’m in heaven, lol. Taking home some goodies! Have a wonderful day, filled with love and beauty, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.com Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

A DELICACY for SUNDAY…

Tour of Europe 04 2016 
Day 14 Switzerland is a country known for, among other things, cheese and engineering. So here we have, the Girolle, which is the unique cutter and Tête de Moine. , which is the cheese that goes with it. Near the town of Bellelay in the lush mountains of Switzerland’s Jura region, Tête de Moine cheese was invented over 800 years ago by the monks of the Bellelay Abbey. Eventually, the monks began to teach the local farmers how to make the cheese, which was at first simply known as Bellelay. After the French Revolution, the name of the cheese was changed to Tête de Moine. There are two competing theories as to the origin of this name. According to one story, the monks charged the farmers what we would today call a license fee: in return for permission to make the monks’ special cheese, the farmers had to give the abbey one cheese each year per monk; hence, “Monk’s Head.” A more colourful theory—and what I had always assumed to be the case—was that the cheese was called “Monk’s Head” because that’s what it looks like. The traditional monastic haircut, called a tonsure, is a shaved crown (leaving a ring of hair around the outside). According to tradition, this cheese must never be cut or sliced. Instead, you must first slice off the top rind of a whole cheese, then for each serving, scrape a thin layer from the top of the round, working at an angle so as to make the edges crinkle. This forms the cheese shaving into a small flower shape called a rosette. Have a wonderful day, filled with love and beauty, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY MY IMAGES!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS HERE on our website: www.indigo2photography.com Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

I WAS IN BELGIUM!!!

And THAT image proves it!!! Always my FIRST meal when I go back. Yes, my dear friends, Belgium is NOT just famous for its chocolates… but we have the BEST chips in the world, hihi, some even say we, the Belgians, invented them, oohh yes! You’ll find stalls and ‘fritures’ everywhere, you turn a corner and suddenly that tantalizing sweet aroma tickles your nostrils, your mouth begins to water, irresistible, it is a cultural experience. That, with a cool beer and some mayonnaise (out of a jar, nono, NOT home-made), heavenly. I always say, when I eat unhealthy ,(what I call yuk) it does NOT happen often... but when I do: then I go All the way= double yuk (two portions of tartare, mayo based sauce), no, NOT the chips, I couldn’t, you have to savour them… 21 JULY 2012, Belgian National day! Hope this made you smile, have a fun day and thanx for visiting and everything, Bon Appétit and Santé, Magda, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

RASPBERRY SWIRL...

Ice cream... the epithomy of Summer? Another aspect of Summer... Why not take a few minutes, CLICK on the link and WATCH, sit back and relax, enjoy the beauty, you'll feel replenished? FOOD GLORIOUS FOOD Have a cool day and thanx for your visit, M, (*_*) For more of my other work visit here: www.indigo2photography.co.uk IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

LAST CHRISTMAS…

AB FAV for today… https://www.facebook.com/groups/1148438991917313/ our breakfast on that special morning, Christmas Day, when all is silent in our neighbourhood… It is just the two of us. Again, we have no family coming over as we are celebrating in the warmth of our own home. Families are dispersed nowadays, ooohhh I know some "envy" us and wished their family did not descend on them? LOL. I think it is human nature to want what you cannot have and not want what you have? I can tell you that it is bittersweet, the longing in your heart can hurt and telephone becomes a sad substitute for hugs and kisses. But, hey, let's rejoice and look forward to the future, some people have far less, I will try and sprinkle a bit of joy during those days. Tell me if you are lonely? May ALL your wishes come true! This year the table decorations are completely different, haven’t photographed it yet! Love, Magda, (*_*) For more of my other work or if you want to purchase, visit here: www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

SPECIAL BREAKFAST...

AB FAV for today… https://www.facebook.com/groups/1148438991917313/ just the two of us... Make it special, not just for visitors, but for yourself! A feel-good factor? LOL. I wish you a day full of peace and goodness, thanx, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS: www.indigo2photography.com Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

CHRISTMAS MORN…

AB FAV for today… https://www.facebook.com/groups/1148438991917313/ This year we opted for an all white table. How I love Christmas morning. You do not have to be religious to enjoy the festivities? It is the morning for a special breakfast, which means different breads and stolle, fancy cheeses, and a lot of ambiance with flowers and candles. BON APPETIT! I wish you a day full of peace and goodness, thanx, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS: www.indigo2photography.com Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

CHRISTMAS EVE…

AB FAV for today… https://www.facebook.com/groups/1148438991917313/ ’t Was the evening before Christmas day. The work was done, all dressed in our finery, lol, ready for the festivities. At home, great ambiance! BON APPETIT! I wish you a day full of peace and goodness, thanx, M, (*_*) For more of my other work or if you want to PURCHASE (ONLY PLACE TO BUY!), VIEW THE NEW PORTFOLIOS AND LATEST NEWS: www.indigo2photography.com Please do not use this image on websites, blogs or any other media without my explicit permission. © All rights reserved

CELEBRATION...

People make a site what it is, Facebook, Flickr and 500px are indeed, as so many have said before me, like a big social circle, you make friends... I enjoy the fact that it is so very International. On top of everything else, here the common factor, our love for our photography. We share our images, each time giving a little bit of ourselves away. It is amazing what photos often tell about the person who took them! I thank you for sharing your images and your time. I arranged this so that the 'angelhair' would look like the Champagne is flooooooowing. Have a great time, Magda, (*_*) For more of my other work visit here: /www.indigo2photography.com IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission.© All rights reserved