Fidget Pie with Hereford Bull Cider
Cat, bobbins, lens caps
Sommer 22
egg cutter
Les couverts en marche . . .
Wenn Essbesteck . . .
TSC
waiting for lunch.
due sifoni
it tasted really good
oggetto misterioso
for two
Basel Sommer 22
die Tasse
muß sein - - -
Die Schönheit der einfachen Dinge
a big coffee
Struggle
620A5598
620A2103
Alte...brumm net :)
hanging bags
IMG 9388
Nach dem Frühstück
HBM...Kopfschmerz in Pink :)
Espresso
The Beauty of simple Things
Guten Morgen ! Schönen Donnerstag !
Animo
Hoch die Gläser!
HELP ! !
I have a watch ... the strap see in the PIP ;-)))
Half a frozen red pepper
Close up pine cones (with plastic fantastic)
Vitra Café
Going Green at Breakfast time
2021 Lanzarote, Mirador del Rio
HFF
Filtertüten
verbrannte Kreise
Have A Nice Day!
Häschen im Topf
Kitchenware.
Utilities.
1/100 • f/5.6 • 50.0 mm • ISO 640 •
PENTAX Corporation PENTAX K10D
A Series Lens
EXIF - See more detailsSee also...
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I do like a little bit of cheese ...
French cheese, English cream cracker biscuits and Brazilian coffee, following a meal of pasta with Italian wine.
Cheese - St Agur
Biscuits - Jacob's Cream Crackers
Coffee - Fazenda Irarema 100% Bourbon, medium dark roast.
Pentax-A 50mm f1.7 lens. DNG from Jan 2012 processed July 2022 using Affinity Photo software.
Cheese - St Agur
Biscuits - Jacob's Cream Crackers
Coffee - Fazenda Irarema 100% Bourbon, medium dark roast.
Pentax-A 50mm f1.7 lens. DNG from Jan 2012 processed July 2022 using Affinity Photo software.
Berny, Marco F. Delminho, William Sutherland, Andy Rodker have particularly liked this photo
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Interesting how and when different cultures eat their cheese! Here in Spain, they often have it as a first course. In France (and my family in England) they have the cheese after the main course and before the dessert, The reason for this? to go with any residual wine drunk with the main course . Dessert (if taken) follows after, then the coffee!
Mostly in non-wine drinking households in the UK, the cheese comes after the dessert.
Coffee is another matter. It's very hard to find good coffee in Spain, much to the surprise of many! Arabaca beans are not often seen and I often add to my café solo a glug from a sugar-free chocolate flavoured milk protein drink I often carry around with me for this very purpose; to disgiuse the taste of the coffee and turn it into a sort of mocha!
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