Très belle mise en valeur!. Très écolo : puisque 1200% local. Et en plus, c'est beau et magnifiquement photographié. Et je ne doute pas un seul instant que c'est également très bon :)
Photo beauty and explanatory note. Now, seriously, I've even bought the fresh peppers today but how to dehydrate them and do the next process. Is olive oil what goes in the bottle? Sorry to bother you but I love olive oil in my food every day.
Best regards and thank you for sharing
Ric (2019/03/19 11:47:35): Many thanks Elaine for your attention.
Hugs and have a good week
RicEverlasting (2019/03/19 07:52:40): hi Ric, to dry the chillies leave in a sunny place, spread out in a thin layer takes a couple of weeks, or dry in a very low oven.
And then put the dry chillies in a bottle, the must be dry, puncture them a few times, add salt, oregano or thyme, fill to the top with olive oil and leave in a cool dark place for a month or so and then its ready to use.
This lovely still life is a very effective change from your usual human images. The depth and rand of the reds adds great depth, the sharpness impeccable and it's fun to learn that you like chilli oil. I also really like the way you showcase the joy of gardening. You have an amazing life! GLV, Pat
What a wonderful still life! It must be great to have such a homemade ingredient at hand. The image composition of this photo simply is fascianting and the preparation recipe you gave to Ric is a wonderful addition to the contribution.
I think this a little photographic masterpiece, in every respect.
Greetings from an bit springlike Westphalia!
It's a wonderful still life with an excellent quality and presentation. Chili is almost a "weed", it grows in high altitude, also in the shadow (my experience) and does not mind the cold. This is truly local excpet for the olive oil but at least it is from Europe (I assume). I have an electrical veggie drier but it needs so much energy, it is forever "blowing" the whole night through and longer until the rest wet is gone. Great to know where this all comes from. I remember in the early years of oriental foods I was never sure about the quality. Big topic was flavor enhancer.
I agree with Sistercosmo: This would be a great print for a kitchen.