Posted by Condemna (Barcelona, Andorra) on 30 April 2008 in Plants & Nature and Portfolio.
Spring flowering in the Pyrenees.
Come and see. Please, feel free to make comments, nice or otherwise, everything is appreciated.
________________________________________________________________________________________ An -unlikely- attempt to redirect my career towards art... Un -improbable- intent de redirigir la meva carrera cap al món de l'art...
VFXY Photos
Mareee... Usted domina el inglés?? Hombre, si es pequeño y se deja... Bueno,me resulta mas facil comentar en castellano, que nunca he estudiado catalan... solo hablarlo en casa...y en Francia desde mi nacimiento...... Nunca he visto crocus salvajes...aqui pues, con tu foto, lección de botánica... pero paellas caseras, eso si que he comido... en Sant Just Desvern, en casa de la "family"... y cuando se les pone el real safran, y no este amarillo químico que meas del mismo color... buenoo... de rechupete... aparte que le da un color que mucha gente ni conoce... Mira, te doy en enlace de otro tipo de crocus, que seguro que no conoces... son de otoño, i no de primavera, en mi web foto Una foto AQUI y otra AQUI
19 May 2008 4:30pm
@Francesc B.: Gràcies! Jo havia vist les plantetes aquestes per la muntanya sense saber que eren de la família del safrà, fins que la meva companya, que sap d'aquestes coses, m'ho va fer notar... Gràcies pels teus links!
I have a great familiarity with the product of this flower! With Paella alone I use a great deal every year. Great photo, I love the colors and texture of the flowers which contrast pleasantly against the colors and textures of the grass.
30 Apr 2008 8:03am
@Henry: You're right; saffron is one of those "secret" ingredients of paella. The other big secret of a "real" paella is that it should NOT have any fish or seafood in it: it was originally a mountain dish with vegetables and meat (pork and chicken) prepared by the peasants with what was available on site in the fields, and was eaten directly form the "paella" (i.e., frying pan in Catalan) by several people at once using wooden spoons. Later, though, it was combined with other rice dishes from the coast and became the current well-known recipe that includes shrimps, mussels, and other sea-faring beasts. Anyway... thanks for the comment!
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