Friday, October 28, 2011


Today, I have decided to interrupt my little holiday hiatus in order to present to you a Australian blogger who lives in the inner city of Sydney (New South wales) and whom I admire a lot. Peter Georgakopulos is of Greek descent and is the talented man behind the uniquely amazing blog "Souvlaki For The Soul".

I have been a big fan of his since a quite a while (a few years at least) and have seen how he developped his skills in order to become the accomplished cook and photographer that he is now. Peter's pictures are perfectly staged, full of personality and sensitivity, mindblowingly beautiful as well as gorgeously moody, and the Greek-inspired recipes are always refined in their apparent simplicity and homeliness, absolutely tempting and straight-forward. There is a certain sincerity, brilliance, zenitude and peacefulness behind his magazine-like creations.

Needless to say that I am extremely thrilled by the prospect of sharing one of his lovely posts on Rosa's Yummy Yums as it is a real honor as well as pleasure for me to introduce him to you, dear readers and to be able to host his remarkable work here.

Thank you so much, Peter!
As usual, you have outdone yourself. This irresistible torte is fabulous and your clicks are just out-of-this-world.


I’m very excited and honoured to be doing a guest post on Rosa’s blog today! I know it's been said like a million times but the Internet really has the power to connect people in the most unusual ways. Here I am-an Australian of Greek descent writing for a blog colleague and friend of Swiss/Anglo descent in Switzerland! You’ve got to love the times we live in!

However, I'm not here to ramble on about social media and the like. I'm here to share a recipe with Rosa and all her wonderful readers. I know Rosa loves Middle Eastern and Turkish foods. And I also know how she loves a sweet treat every know and then. Just take a look at her stunning recipe for "Viennese Sachertorte" or her delightful "Spicy Dasmson Plum Roly Poly! So, I thought I'd make myself comfortable in her blog and share with you a recipe for my dried fig torte.

There's something quite magical and even sensual about eating figs. Every time I bite into one, it's like I'm biting into a piece of honeycomb. I adore their natural, sweet taste. What I enjoy even more are dried figs. Once these morsels have been kissed by the sun they take on a stronger, caramelised flavour. It's this intensity that drives my taste buds crazy. They're great to snack on, fantastic with yoghurt for breakfast and they provide a great ending to a dinner party when presented with a cheese platter. You gotta love their versatility!

I have to admit I'm a bit of a “cake man”. Give me a slice of cake with a little whipped cream and I'm a happy camper. This "Dried Fig Torte" is just perfect with a nice “cuppa” in the afternoon. The batter uses a little almond meal to make it moist and the part I love the most is taking a bite and finding bits of dried figs in the mix. Pair it up with some whipped cream that has been blended with ground cinnamon, serve it with a good drop of muscatel dessert wine and you have nirvana!

Just a note: I used “Greek” dried figs for this recipe (I sourced these at a local shop). If you can't use dried figs then use fresh ones or some other dried fruit. The cake itself is quite accommodating to any flavour. That's the beauty of it. Hope you enjoy the cake Rosa!

Recipe has been adapted from


Wednesday, October 19, 2011


Marguerite  1 1 bis
My fall holidays have just started, so I am taking a little break from blogging till the 2nd of November. As I will be staying at home (no travelling, unfortunately), you'll still get visits from me or find me on Facebook and Twitter, but I will not blog during this period of time as I need to relax and refresh my mind.

Nonetheless, I am planning on hosting a guest post by a fellow Aussie blogger (ssshhhh, it's a surprise!) on the 28th of October
, so I hope that you'll pass by to say hello and discover/admire his amazing work, because I admire him a lot.

Thanks for your patience and see ya soon, folks!


My vacances d'automne ayant commencé, j'en profite pour faire une mini pause blog jusqu'au 2 novembre. Mais, pas de panique, je ne serais pas loin car je ne quitte pas la maison (pas de voyages, malheureusement). De ce fait, vous me trouverez sur vos blogs, Facebook ou Twitter, même si je ne bloguerai pas durant cette période car j'ai grand besoin de m'aérer l'esprit et de me relaxer.

Cependant, un billet de mon collègue bloggueur australien que j'estime beaucoup sera posté le 28 octobre, alors j'espère que vous serez au rendez-vous afin de découvrir son merveilleux travail et me dire bonjour.

Merci de votre patience et à bientôt!

Friday, October 14, 2011


Tagine 3 6 Chosen bis

Book Review:
"Tagines Et Couscous", Ghillie Basan (Editions Larousse)

Generally, I am someone who likes to get things done fast, because I hate to not put off to tomorrow what can be accomplished now. Yet sometimes, I can be quite a big procrastinator and suspend chores until a later time (next days, weeks or months) instead of taking care of business straight away.

Some months ago (at least 5 months ago), the Editions Larousse gracefully sent me a few of their new releases to review. Being a serious blogger, I carried out my assignement without delay and wrote lengthy posts about most of them. However, one single book was left aside. For some unknown reason and no matter how much I adore the subject it deals with, I never seemed to find the right moment to choose a recipe from it, put an article together, cook the dish and photograph it.
"Procrastination is like masturbation.
At first it feels good, but in the end you're only screwing yourself. "
- Author Unknown
Here's a confession. I am a perfectionist, I tend to take that task too seriously and put a lot of importance on delivering quality work, hence my refusal to get it done in a sloppy way and to dash the process. I guess that is why it took me ages to get my butt moving. Well, maybe...

I always promised myself to get the job finished by June as the cookbook contains lots of estival recipes using vegetables such as zucchinis, eggplants, bell peppers or tomatoes (I only buy seasonal and regional produces). Then, the summer holidays came and I felt that it would be waste of time if I blogged about this booklet while nobody is around or when everyone is too busy to read my critique. So, that is how I end up sharing with you my impressions on it only in October. Better later than never...

So, this Friday I have chosen to babble about "Tagines & Couscous" which is Ghillie Basan's smallish (144 pages long), but nonetheless extremely interesting
publication which is a fabulous compound of scrumptious Moroccan tagine, coucous and side dish recipes (60 all in all).

Apart from being a restaurant critic and workshop host, this Scottish-based chef is also a cookery and travel journalist/writer whose articles appeared in magazines as well as newspapers (the Sunday Herald, Scotland on Sunday, BBC Good Food Magazine, TasteTurkey as well as Today’s Diet and Nutrition) and who has written a number of highly acclaimed books (over 20) about the traditional Middle-Eastern and Southeast Asian cuisines.

Field Veyrier 1 4 bis
Ghillie Basan's book dispenses a wide variety of classic formulas for rich, hearty and aromatic meat (chicken, lamb, beef and duck), fish, seafood and vegetarian tagines (one-pots flavored with fragrant spices, cooked and served in heavy clay vessels called tagines which are generally painted and glazed - tagines are a dish as well as a piece of kitchenware), couscouses, sides (salads, ratatouilles and grilled vegetables), condiments (ras-el-hanout, harissa or preserved lemons) and desserts (melon or orange salads).

mouthwatering concoctions are delicious, colorful, spicy and authentic. Thanks to her easy to follow recipes, you'll be able to recreate an Oriental-style feast without trouble and in a matter of minutes as a majority of the casseroles demand less than 40 minutes of preparation. And you don't even need a the real vessel to cook them to perfection. As a mattrer of fact, you'll obtain the same results with a cast-iron pan.

The "Spicy Carrot & Chickpea Tagine" I am presenting today is just marvelously rustic, hearty and pungent. It is a quick, vegetarian, nourishing,
versatile and refined cold weather meal that is common to areas of Morocco where meat is considered a luxury. It pairs really well with yoghurt and flatbread (check out my "Batbout M'Khamer" recipe). An excellent mezze item or main course!


Tagine spices bis bis
The Fairy Hobmother visited me and granted one of my wishes!
How cool is that?!

Many of you might have already heard about The Fairy Hobmother... For those who think that I've lost my marbles, watched too many fantasy films à la "Lords Of The Rings" and read quantities of epic novels, be reassured, everything is ok with me. I have not yet lost all my mental capacities and I am far from having taken any psychedelic drugs. No! I am just talking about someone
who works with Appliances Online, an internet store which sells all sorts of home appliances ranging from cookers to washing machines. In his/her free time, he/she visits blogs and distributes out gifts (hand mixers, Amazon gift vouchers, washing machines, etc...) to individuals.

As you might have guessed by now, I am one of those happy few who got a visit from one of those good doers and was kindly offered a 50£ Amazon voucher! You can imagine
how huge the grin on my face was when I received an e-mail annoucing me the news. I never would have thought that this could happen to me after visiting Angie's wonderful site. Incredible!

Well, dear readers, you can also be the next lucky one! Just leave a comment under this post, make a wish and cross your fingers. Who knows what will happen? In any case, I am pretty sure the Fairy is listening and is eager to fulfill your dream. Good Luck and many thanks to my kind Fairy Hobmother David!

Tagine 1 3 Chosen bis
~ Spicy Carrot & Chickpea Tagine With Turmeric And Cilantro ~
Adapted from "Tagines & Couscous" by Ghillie Basan.

Serves 2 (as a side dish).

3 Tbs Olive oil
1 Onion, cut into half-moons
2 Cloves garlic, chopped finely
1 Tsp Ground turmeric
1 Tsp Cumin seeds
1/2 Tsp Ground cinnamon
1/4 Tsp Cayenne pepper
1/4 Tsp Freshly ground black pepper
1 Tbs Honey
3 Medium carrots, cut into thick slices (diagonally)
1 Can (400g) Chickpeas, drained
1 Tbs Rosewater
Fine sea salt, to taste
A small bunch cilantro, chopped finely
1/2 of An organic lemon, cut into wedges

Salève Fall 1 7 bis
1. Heat the oil in a tagine or heavy bottomed pan (cast iron), add the onion and garlic. Saute until soft and slightly browned.
2. Add the turmeric, cumin, cinnamon, cayenne, black pepper, honey and carrots.
3. Pour in enough water to cover the carrots and cover with a lid. Cook gently for 10-15 minutes.
4. Toss in the chickpeas and check to make sure there's still enough water in the bottom of the tagine/pan, cover, and cook for another 5-10 minutes.
5. Add the rosewater and season with salt.
6. Remove from the heat and sprinkle the cilantro over the top.
7. Serve with the lemon wedges

The rosewater is optional, but highly recommended as it adds a very interesting flavor to the tagine.

Serving suggestions:
Serve with a dollop of thick yogurt and some flatbread (
"Batbout M'Khamer"). You can also scoop some of that tagine over some rice, couscous or bulgur.

Tagine 4 4 bis
~ Tajine De Pois Chiches Et Carottes Au Curcuma Et A La Coriandre ~
Recette adaptée du livre "Tagine Et Couscous" par Ghillie Basan, Editions Larousse.

Pour 2 personnes (comme accompagnement).

3 CS d'Huile d'olive
1 Oignon, coupé en demi-lunes
2 Gousses d'ail, hachées finement
1 CC de Curcuma moulu
1 CC de Graines de cumin
1/2 CC de Cannelle moulue
1/4 CC De Poivre de Cayenne
1/4 CC de Poivre noir moulu
1 CS de Miel
3 Carottes moyennes, coupées en tranches épaisses (en diagonal)
1 Boîte (400g) de Pois chiches, égouttés
1 CS d'Eau de rose
Sel de mer, à volonté
1 Petit bouquet de coriandre, haché finement
1/2 Citron bio, coupé en quartiers

Salève Road Fall 1 3 bis
1. Faire chauffer l'huile dans un plat à tajine ou une cocotte à fond épais (émail), puis ajouter l'oignon et l'ail et faire revenir jusqu'à tendreté (ils doivent être légèrement dorés).
2. Ajouter le curcuma, le cumin, la cannelle, le poivre de cayenne, le poivre noir, le miel et les carottes.
3. Verser suffisamment d'eau afin de c
ouvrir les carottes et refermer avec le couvercle. Cuire doucement pendant 10-15 minutes.
4. Ajouter les pois chiches et assurez-vous qu'il y ait encore assez d'eau dans le fond du tagine/de la cocotte. Refermer avec le couvercle et laisser cuire encore 5-10 minutes.
5. Ajouter l'eau de rose et assaisonner avec le sel.
6. Retirer le tajine du feu/la cocotte et saupoudrer avec la coriandre.
7. Servir avec les quartiers de citron.


L'ajout d'eau de rose n'est pas obligatoire, mais fortement recommandé car la saveur du plat s'en voit réhaussée.

Idées de présentation:
Servir avec un peu de yaourt épais et du pain plat (
"Batbout M'Khamer"). Vous pouvez aussi servir ce tagine sur du riz, du couscous ou du boulghour.

Tagine 5 3 bis

Wednesday, October 12, 2011


Sachertorte 3 B&W 1 1 bis
~ A Slice Of Art ~

Old Town 2 B&W 1 2 bis
~ Intimate ~

Smoked shrimps B&W 2 bis
~ Critters ~

All three pictures were submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook"

Friday, October 7, 2011


Sachertorte 4 7 BisLink

"Colors burst in wild explosions
Fiery, flaming shades of fall
All in accord with my pounding heart
Behold the autumn-weaver
In bronze and yellow dying
Colors unfold into dreams
In hordes of a thousand and one
The bleeding
Unwearing their masks to the last notes of summer
Their flutes and horns in nightly swarming
Colors burst within
Spare me those unending fires
Bestowed upon the flaming shades of fall."
- Dark Tranquility, With the Flaming Shades of Fall

Each season has a significant impact on our behaviour and spirit. All four of them impart a special mood as well as a certain rythm to our existence. The explanation for that is very simple: no plant, animal or nor human being can break loose from the forceful and capricious powers of the Universe to which they are submitted and depend on. We just have to accept the fact that there is a greater plan (I'm not talking about God, but about the force behind the entirety of the cosmos) and that most of the time it completely escapes our understanding. There is no other choice for us than to cooperate with the elements in order to benefit from them. Fighting against them will get you nowhere. Save your vigor and be in harmony with them...

Most of us have experienced what it is to be tired and depressed when the sun rarely comes out from behind the clouds and the air is freezing cold or how we perceive the energy released by the extatic singing of birds and the blinding strength of the light in July. Spring fills us with hope, dreams, ambition and confers
a feeling of rebirth, illumination and holiness. Summer gives us the impression that we are invicible, strong, cannot be defeated and endows us with a sentiment of incredible lightness and youth. On the other hand, autumn makes us feel a little nostalgic, serene and pensive, and winter reminds us of the human condition - is a time of intense reflection during which we come back on the past, think of the future and are ready to start everything afresh.

In October I have the urge to reconnect with myself and I become a lot less frivolous, buoyant and I am more enclined to be subject to meditation, solemness or a light case of the blahs. This colorful, exuberant and plentiful period of the year also marks the beginning of a more peaceful and spiritual interval, but it is inevitably characterized by the comencement of Nature's slow decline that lasts until the 21 of December (the winter solstice or the most tenebrous of nights).
"October is nature's funeral month.
Nature glories in death more than in life.
The month of departure is more beautiful than the month of coming -
October than May.
Every green thin loves to die in bright colors."
- Henry Ward Beecher
Fall is somehow ambivalent and keeps blowing hot and cold. It can be luxuriant and gleeful, yet it can simultenously be terribly gloomy, turbulent, fickle, volatile and unpredictable. Nonetheless, it remains my favorite season. It fits my personality well as I am quite "schizophrenic" character-wise, prefer contrast in my life and I believe in the dynamic system of Yin and Yang, the complementary opposites.

I suppose it is the reason why I am attracted to the town of Vienna, although I find any form of cheesy, sappy, glitzy and Hollywoodesque romanticism to be fake, gagworthy and highly annoying. I cannot care less about this aspect of Mozart's home. What I particularly like about this place is the magic and unique atmosphere that surrounds this historic city, especially during the Christmas celebrations (I am more interested in paganism and in celebrating the majesty of winter than following any form of religious message). I would be so happy to visit Vienna when it is under the snow and roam through its

Anyway, I'm not going to pretend that the capital of the Republic of Austria attracts me solely because of its flamboyant architecture, geographical situtaion or cultural background as that would be a lie (don't get me wrong, I appreciate all of that too). Being a food obssessed girl, my attention is mainly captivated by its legendary, elegant and stylish Art Nouveau coffeehouses (Kaffeehäuser) where one can indulge in exquisitely lavish
Austro-Hungarian pastries and get absorbed by the singular aura of those old-fashioned cafés.
"When the cake arrived, a baroque creation festooned with complex embellishments, he [Rheinhardt] was grateful that the cook had not succombed to the culinary equivalent of modernity. The pressure of his fork forced generous applications of chocolate cream to bulge out between the layers of sponge, and when he took the first mouthful of the dobostorte, the sweetness and intensity of the flavor produced in him a feeling of deep satisfaction."
- Frank Tallis, Vienna Twilight (p114)
I dream of treating myself to dark brews served on silver trays and masterful desserts presented on sober white bone China plates. When I think of all the flaky strudels, rich torte, smooth cakes, buttery sweet breads, nutty rolls, fruity slices, melt-in-the-mouth cookies, stodgy dumplings, comforting pancakes, sturdy coffee beverages and spicy punches, my knees get weak and my head begins to spins ("You spin round, baby right round like a record, baby, right round round round" Dead Or Alive). Now, that is my definition of paradise!

Unfortunately, being momentarily handicapped by my rather empty bank account, trips to foreign countries are proscribed. Consequently, if I want to have a taste of Vienna, I have to fire up the oven, plug the Kitchenaid, get my kitchen all floury as well as my hands dirty and bake my own Austrian "Gebäcke" (pâtisseries). Thankfully, I am not a too bad baker so there is nearly no limit to what I can create.

As I had been fantasizing about "Sachertorte" for a long while and I still owed my boyfriend a late birthday cake (I am a lamentable girlfriend, I know LOL), I thought that this rich and palate-soothing cake would make an awesome Saturday/Sunday afternoon treat or a delightful after-dinner confection

Salève Road 1 6 bis
"Sachertorte" is the ultimate culinary symbol of Vienna. Its origin dates back to 1832, when Prince Klemenz Wenzel von Metternich, who was organizing a big party, ordered his personal chef to invent a new dessert for the event. He wanted to impress his guests with a “Masculine” (a macho man, for sure) cake that would be the total opposite of the fluffy, light and creamy “feminine” torten which were so popular and common at this epoch.

The cuisinier was never able to fulfill the prince's request as he fell ill, so the 16 years old 2nd apprentice, Franz Sacher, was forced to take over in the master’s absence. He had the wonderful idea of pairing chocolate with apricot preserves. In his opinion, the aggressive, bitter and manly flavors of the cacao would be wonderfully tempered by the tart tang and sweetness of the jam. The recipe for the choclate cake was no novelty, but on the contrary, the shiny chocolate glaze was a true innovation.

As you can imagine, his creation was a sensation and it met a frank success. Franz was fastly offered a new job at the Hungarian court of Prince Pál Antal Esterházy and then he returned to his birthplace in order to assume a high position at Dehne (now Demel), the royal bakery to the emperor where he offered his two-inch-tall cake Sachertorte” to the masses.

At the beginning of the 20th century, a legal battle over the use of the label "The Original Sacher Torte" developed between the Hotel Sacher and the Demel. After seven years of court depositions, a solution was finally found. The Hotel Sacher was awarded the right to certify its cakes with the famous phrase (“Sacher Torte”- split horizentally, with apricot glaze between the layers and on top of the cake as well as on the sides), whereas the bakery could only add the “Sachertorte” (not split in two) to theirs.

Having been lucky to sample the original goodie (made by Hotel Sacher) a few years ago thanks to my former neighbor, an old lady, who kindly gifted me a slice of that delicacy, I can proudly say that mine stands comparison with the original. It is flawless!

Rick Rodger’s “Sachertorte” is based on “Das Grosse Sacher Backbuch” and is just perfect both in taste and texture. The sponge layers are soft, yet slightly compact (in an titillating way), the chocolate topping is marvelously gooey and the aromas blend incredibly well together. A real poem and ode to ambrosialness!

Related article & recipe:
Dobos Torte” by Rick Rodgers and baked by myself
Vienna’s Sweet Empire” Saveur Magazine

Sachertorte 2 2 Bis
~ Sachertorte ~
Recipe adapted from Rick Rodgers' "
Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague".

Makes 12 to 16 servings.

Ingredients for the "Torte":
135g Good quality bittersweet chocolate, finely chopped
9 Tbs (135g) Unsalted butter, at cool room temperature

120g (1 Cup) Powdered sugar
6 Large eggs, separated & at room temperature

1 Tsp Pure vanilla extract

105g (1/2 Cup) Castor sugar

128g (1 Cup) All-purpose flour

Ingredients For "Assembling & Serving The Torte":
250g (1 Cup) Apricot glaze (recipe)

A small batch chocolate galze (recipe)
Whipped cream, for serving (optional)

Purple flowers 1 3 bis
Directions For The "Torte":
1. Position a rack in the center of the oven and heat to 200° C (400° F).
2. Lightly butter a 18cm (7-inch) springform pan and line the bottom with baking paper. Dust the sides of the pan with flour and tap out the excess.
3. In the top part of a double boiler over very hot, but not simmering water, melt the chocolate. Remove from the heat and let stand, stirring often, until completely cool.
4. Beat the butter in the bowl of a heavy-duty standing mixer fitted with the paddle blade on medium-high speed until smooth, about 1 minute.
5. On low speed, beat in the powdered sugar, then return the speed to medium-high and beat until fluffy, light in color and texture, about 2 minutes.
6. Beat in the egg yolks, one at a time, scraping down the sides of the bowl after each addition.
7. Beat in the chocolate and vanilla.
8. In a lrage bowl, beat the egg whites and granulated sugar with a handheld electric mixer on high speed just until they form soft, shiny peaks - do not overbeat.
9. Stir about 1/4 of the beaten whites into the chocolate mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites.
10. Sift half of the flour over the chocolate mixture, and fold in with a large rubber spatula.
11. Repeat with the remaining flour.
12. Spread the batter evenly in the pan and bake until a toothpick or the blade of a knife inserted in the center comes out clean, about 45 minutes (the cake will dome)
13. Cool on a wire rack for about 10 minutes before removing the sides of the pan, and inverting the cake onto the rack. Remove the paper and reinvert on another rack to turn right side up. Cool completely.

Sachertorte 1 3 Bis
Directions for the "Assembly Of The Cake":
14. Using a long serrated knife, trim the top of the cake to make it level, then cut the cake horizontally into two equal layers.
15. Place the bottom cake layer on an 20cm (8-inch) cardboard round.
16. Brush the top of the cake layer with the warm apricot glaze.
17. Place the second cake layer on top and brush the top and sides of the cake with the remaining glaze.
18. Transfer the cake to a wire rack placed over a jelly-roll pan lined with waxed paper. Let cool until the apricot glaze is set.
19. Make the chocolate glaze just before covering the cake with it (it must be fresh and warm).
20. Pour all of the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, making sure that it completely coats the cake (patch any bare spots with the spatula and the icing that has dripped).
21. Cool until the glaze is barely set, then transfer the cake to a serving plate and refrigerate until the glaze is completely set, at least 1 hour.
22. Before serving, let the cake stand at room temperature for about 1 hour.

Fall Sierne 1 2 bis
Quality ingredients will really make a difference in this cake, so make sure the use only the best chocolate and apricot preserves.
I used 70% cocoa chocolate for both the cake and the glaze.
For best results, be generous with the apricot glaze. Try not to miss a spot, and let plenty sink into the cake before you pour on the chocolate.
Don't expect the cake layer to look perfect; sometimes the air bubbles are large and make holes in the top of the cake. If that happens, take some cake trimmings and mash them with a little of the apricot glaze in order to make a paste, then with a metal icing spatula, "spackle" the holes with the mixture.
The cake can be prepared up to 2 days ahead and stored in an airtight cake container at room temperature or in the fridge.

Serving suggestions:
Slice the cake with a sharp knife dipped into hot water.
Serve with a large dollop of unsweetened whipped cream (for dipping), if desired and a cup of milk coffee.


Etant donné que la recette pour ce gâteau est assez longue et complexe, je n'ai malheureusement pas eu le courage de la traduire en français. Je m'excuse auprès de tous mes amis lecteurs et blogueurs francophones!

De ce fait, je vous suggère de vous rendre sur Google Translate afin d'obtenir une traduction (assez approximative, mais utilisable) de mon billet. Merci!

Sachertorte 3 bis

Wednesday, October 5, 2011


Stroopwaffeln B&W 3 1 bis
~ A Caramelly Delight ~

Old Town B&W 2 bis
~ Indian Summer Days ~

Duck Stir-Fry 2 B&W 1 2 bis
~ Absolute Zenitude ~

All three pictures were submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook"