Monday, September 27, 2010

Macro Monday - Red Currants

IMG_2672 red currants 2


IMG_2672 red currants


IMG_2670 red currants


IMG_2668 red currants

Red currants (Ribes rubrumobserved at Norwegian Museum of Cultural History  (Norsk Folkemuseum) at Bygdøy  in Oslo, Norway. I have fond memories of eating fresh red currants with vanilla pudding during my childhood in Amsterdam.

For other Macro Monday images, please visit Lisa here

36 comments:

Expat From Hell said...

I remember eating these in Latvia. Something about those berries over there...it just fits with the environment. Thanks for the memory-prompter, and the gorgeous photos! EFH

Ruth said...

Ohh ohh ohh, Dutchbaby, ohh. I have just eaten a red curant from my Apple screen. It was delicious (but a little sour?). I decided eye candy was not enough!

The photos are so delectable, especially the top one, that I am having a hard time scrolling . . .

But my discipline pays off, with the final image of the currant bush by the Norwegian sided building, just the way I would picture it.

My verification word is tringly, which I think means tingly and trimendous and triffic.

George said...

Wow, what great looking red currants! Oh that I could have berries like that growing so beautifully in my own backyard. Thanks.

Anonymous said...

Haagse Bluf?

Tammie Lee said...

you surely have shared the beauty of this wonderful plant!

Ginnie said...

Don't you love the memories that pop up in the places you least expect them, DB! Your images are luscious. You can almost reach out and pick a few and taste them!

Kala said...

Beautiful composition and DoF in the first image. Just gorgeous.

tammymcchesney said...

Deliciously beautiful...my mouth is watering just thinking of the juices in those berries...gorgeous!

Lorenzo said...

Lovely photos. You have just stirred up my childhood memories of 'eating fresh red currants with vanilla pudding during my childhood in Amsterdam', which is pretty amazing considering that I didn't even know until today that I had any such memories.

Maaike said...

jummie, met suiker om zo op te eten
erg mooi en mooie heldere kleuren

margie said...

finally getting over here today to tell you, of course, great macros. love the red.

rochambeau said...

Dear Dutchbaby,
No wonder the bugs are so happy. They live in a world filled with luscious looking gigantic berries and Monmouth colorful flowers. You are talented with your Macro eye. It is such a wondrous way to see the small and lovely details, like the glossiness of these spectacular berry clusters. I can't wait to get my hand on a SLR and look at the world afresh.

THANK YOU DB!! For taking the time to listen to the interview. It was long, you were brave to do it.

My mom thanks you too, for your lovely message.

Yesterday was the first day with no air conditioner around here. It's been on since the end of last May and my heart is singing today. This is the BEST time of year!

xox
Constance

lisaschaos said...

I was going to ask if they were edible when you answered it, lol. Looks like a large bush full of them! bet the birds love them too!

lisa said...

These are wonderful shots!

Glennis said...

Brings back good memories for me. As children we were allowed to nibble all the red currants we wanted. We built a hut under the bushes so we could just reach up a grab a hand full of these tart but tasty fruit. They do make a nice different jam or jelly too.

Vagabonde said...

Red currants were my favorite with blackcurrants too when I lived in France. Here in Georgia I rarely see red currants and never black currants. In French we call the red currant “groseille” and the blackcurrant “cassis.” I guess it is too hot to cultivate here. Your photo is so clear that is is a real “supplice de Tantale” - I think in English they say the Torture of Tantalus, no?

Marilyn said...

Your pictures of the red currants are beautiful. I especially like the first one up close. My husband planted red currants in our garden this year; so someday I will have beautiful ones draped over my fence.

dutchbaby said...

Hey Expat,
How long have you been waiting to say "I remember eating these in Latvia"? Thanks for dropping by.

dutchbaby said...

Dear Ruth,
I'm glad that Apple and currant got acquainted! Red currants' skins can sometimes be a little tart but they are so delicious and juicy with crunchy little pips inside.

I swear that Google verification word robot has artificial intelligence. It so often has content-related "words".

dutchbaby said...

Dear George,
Berries in the garden would be fantastic. I'm guessing that the California weather is too warm for these; perhaps they will work in Maryland?

dutchbaby said...

Beste anonymous,
Precies! Heeft u een goed recept voor Haagse Bluf?

Welkom aan Dutchbaby!

dutchbaby said...

Dear Tammie Lee,
Thank you! I wish I could have tasted these, but we were in an open-air museum so that was not an option.

dutchbaby said...

Dear Ginnie,
I very much wanted to reach out and taste these but I didn't think that would be very nice in a museum setting. We did however have several currant jams available to us during breakfast at the hotel. Yummmm!

dutchbaby said...

Dear Kala,
Thank you for your nice comment.

dutchbaby said...

Dear tammymcchesney,
Yes, they are very juicy little berries. I love how they explode in the mouth.

dutchbaby said...

Dear Lorenzo,
Now that's what I call empathy! Thanks for relating.

dutchbaby said...

Beste Maaike,

Heerlijk zo! En dan krijg je de mooie siroop erna.

dutchbaby said...

Dear margie,
I'm often conflicted whether to keep this dark background but then I see the red berries and decide to keep it this way a little longer.

dutchbaby said...

Dear Constance at rochambeau,
I can't wait to see the world through your SLR.

Our Indian summer has been quite warm, strange after such a cool summer.

I am headed out to Point Reyes with my book club sisters this weekend. It promises to be in the mid-seventies - perfect!

dutchbaby said...

Dear lisaschaos,
Yes, they are most edible. They make great jams or jellies, juices, sauces (so good with pork!), or just fresh over ice cream or pudding.

dutchbaby said...

Dear lisa,
Thank you! I love your Macro Monday thistle it's like the baby sister of a Macro Monday I did on the giant thistle, the artichoke.

dutchbaby said...

Dear Glennis,
Thank you for sharing your wonderful childhood memory here. It reminds me of eating papayas like that in Indonesia, though we sometimes got tummy aches if they weren't quite ripe.

Welcome to Dutchbaby!

dutchbaby said...

Dear Vagabonde,
I love black currants too. We used to drink the currant juice with our after-school snack. I do think they like a brisk climate like in Oregon and Washington.

I'm not familiar with the French phrase “supplice de Tantale”. The Google online tool translates it simply as "tantalizing". I'm afraid my French does not go much beyond ordering from a menu.

dutchbaby said...

Dear Marilyn,
Lucky that you can grow them up there in Oregon. I know you will make them into a marmalade and pair it with a perfect tea. I look forward to reading about it when you do.

Relyn said...

I love the thought of you enjoying red currants and vanilla pudding. And thinking of sweet memories while you took these images.

dutchbaby said...

Dear Relyn,
You are so right! My mouth was watering when I took these photos!

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