Red currants (Ribes rubrum) observed 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.
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
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.
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!
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.
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!
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.
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?
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.
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".
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?
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!
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.
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.
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.
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.
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
ReplyDeleteOhh 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!
ReplyDeleteThe 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.
Wow, what great looking red currants! Oh that I could have berries like that growing so beautifully in my own backyard. Thanks.
ReplyDeleteHaagse Bluf?
ReplyDeleteyou surely have shared the beauty of this wonderful plant!
ReplyDeleteDon'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!
ReplyDeleteBeautiful composition and DoF in the first image. Just gorgeous.
ReplyDeleteDeliciously beautiful...my mouth is watering just thinking of the juices in those berries...gorgeous!
ReplyDeleteLovely 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.
ReplyDeletejummie, met suiker om zo op te eten
ReplyDeleteerg mooi en mooie heldere kleuren
finally getting over here today to tell you, of course, great macros. love the red.
ReplyDeleteDear Dutchbaby,
ReplyDeleteNo 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
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!
ReplyDeleteThese are wonderful shots!
ReplyDeleteBrings 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.
ReplyDeleteRed 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?
ReplyDeleteYour 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.
ReplyDeleteHey Expat,
ReplyDeleteHow long have you been waiting to say "I remember eating these in Latvia"? Thanks for dropping by.
Dear Ruth,
ReplyDeleteI'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".
Dear George,
ReplyDeleteBerries in the garden would be fantastic. I'm guessing that the California weather is too warm for these; perhaps they will work in Maryland?
Beste anonymous,
ReplyDeletePrecies! Heeft u een goed recept voor Haagse Bluf?
Welkom aan Dutchbaby!
Dear Tammie Lee,
ReplyDeleteThank you! I wish I could have tasted these, but we were in an open-air museum so that was not an option.
Dear Ginnie,
ReplyDeleteI 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!
Dear Kala,
ReplyDeleteThank you for your nice comment.
Dear tammymcchesney,
ReplyDeleteYes, they are very juicy little berries. I love how they explode in the mouth.
Dear Lorenzo,
ReplyDeleteNow that's what I call empathy! Thanks for relating.
Beste Maaike,
ReplyDeleteHeerlijk zo! En dan krijg je de mooie siroop erna.
Dear margie,
ReplyDeleteI'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.
Dear Constance at rochambeau,
ReplyDeleteI 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!
Dear lisaschaos,
ReplyDeleteYes, they are most edible. They make great jams or jellies, juices, sauces (so good with pork!), or just fresh over ice cream or pudding.
Dear lisa,
ReplyDeleteThank 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.
Dear Glennis,
ReplyDeleteThank 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!
Dear Vagabonde,
ReplyDeleteI 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.
Dear Marilyn,
ReplyDeleteLucky 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.
I love the thought of you enjoying red currants and vanilla pudding. And thinking of sweet memories while you took these images.
ReplyDeleteDear Relyn,
ReplyDeleteYou are so right! My mouth was watering when I took these photos!