Answers in the comments would be fruitful!
I confess I’m not very good at responding to all you lovely people who comment on my posts. It isn’t rudeness or even laziness, it’s just pure overload, full time work, study blah, blah, blah! Now Rommel is an absolute treasure and he pointed out that I asked a question but didn’t listen to the answers so now I’m going to.
These are the berries from a Guelder Rose, or Viburnum Opulum. The bush likes moist soil to grow in and I saw this one beside a village pond in Hampshire. The berries are a good source of Vitamin C but they have to be cooked and apparently they need a lot of sugar to make them palatable.
These are elderberries, and not good to eat. Many, many years ago I picked bucketfuls to make wine. It was a rich, dark and syrupy drink that wasn’t really sweet enough for me, a bit like cough medicine. I prefer the light summery flavour of elderflower champagne, made from the delicate sprays of creamy white flowers. I’ve never tried making it because I worry about the little creatures that feast on the berries. If the flowers are all picked there wouldn’t be any would there? But it doesn’t make sense to simple Gypsy, because some people DO make it and there are still plenty of berries, perhaps they’ve done the maths.
This is a Cotoneaster, a common garden shrub that hugs a fence or wall and provides food for birds in winter and attract butterflies and bees. They are poisonous and would give you a very bad stomach.
Blackcurrants! Pretty and very shiny, but straight from the bush they are an acquired taste. They make delicious jam or jelly and are cooked with apples in a pie. The best possible use in my eyes is in a certain blackcurrant drink, full of Vitamin C that begins with R and ends with A!
Raspberries are one of my many favourite fruits and of course they are lovely in jam, and all sorts of desserts, especially with my dark chocolate brownies. But I prefer them straight from the cane, I never wash them just pick, blow away any lingering bugs and pop tehm right in my mouth.
So Rommel, am I forgiven?
If you don’t know him you should go and visit him, he’s been missing for a while but he’s back now and I’m so glad, he’s an absolute star. http://thesophomoreslump2.com/2013/09/03/eisa-festival-saying-sayonara-to-the-summer-in-style/
Sonel tells us that texture is,
1. The characteristic physical structure given to a material, an object, etc., by the size, shape, and arrangement of its parts: soil of a sandy texture.
2. (Clothing, Personal Arts & Crafts / Textiles) : The characteristic structure of the threads, fibers, etc., that make up a textile fabric: coarse texture.
3. Essential or characteristic quality; essence : the texture of a cake.
4. The distinctive character or quality of something : the texture of life in the world.
5. The nature of a surface other than smooth woollen cloth has plenty of texture.
6. (Fine Arts & Visual Arts / Art Terms) Art : the representation of the nature of a surface the painter caught the grainy texture of the sand.
7. (Music, other) : the quality given, as to a musical work, by the combination or interrelation of parts or elements.
The photo I’ve chosen amused me because it looks a bit like a coiffured dog, can you see what I mean? Or do you think I’ve completely lost the plot?
Join in with Sonel’s challenge here, http://sonelcorner.wordpress.com/2013/08/05/black-and-white-photo-challenge-texture/
It never pays for me to think very much. The more I think about contrasts the more confused I become, but I think I have a good eye for colour somehow. I’ve chosen three shots, hope they work and happy to hear if they don’t.
I’ve posted this image before, it’s one that I created from a black and white photo of a large sculpture, so cheating really!
Come and join in, there should be some stunning colour to be seen at http://ceeslifephotographyblog.wordpress.com/2012/10/02/cees-fun-foto-challenge-contrasting-colors/