Pink Himalayan Rock Salt And Saffron

I thought since butterflies are gone and blooms are over, it’s time to put away my 60 mm macro lens until next spring. But, Raj encouraged me to find other subjects to practice, like dry leaves (but Helen’s leaf shots were remarkable.) He also mentioned about tripod.

This time, instead of looking for subjects in trails and woods, as I normally do, I went to my pantry, pink Himalayan rock salt and saffron were my choices.

I did a few shots at f 7 and f 9 and ISO 1600 without a tripod on the pink Himalayan rock salt. When I turned aperture to f11, I set my camera on the tripod. When I reset the ISO, I had to plugged the cable onto the camera. Master Raj was right, narrow aperture and a tripod made a difference.

Below is the actual size of the rock salt.

I bought a jar of saffron when we were in London last fall. It took some effort to opened the tightly sealed jar.

I’m wondering if f 11 and f 14 are too narrow for these shots.

Wanna see how thin these saffron threads are?

I had a long debate with myself deciding on the items, then getting a simple display ready was a battle. When the tripod, camera, and lens… were in place, it was another 60 minutes. I can’t  imagine how much time and effort Helen (HHC Blog) spent on shooting her beautiful studio photos.

Thank you, Raj for your critics and suggestions. Click HERE to visit Raj’s XDrive Learn Photography and join us. 🙂

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After photography was done, I had to use this spice. So, I cooked the Moroccan Saffron Chicken for our Sunday dinner.

Do you know it takes over 14,000 of tiny stigmas to create an ounce of saffron?

To glean 1 lb (450 g) of dry saffron requires the harvest of 50,000–75,000 flowers; a kilogram requires 110,000–170,000 flowers. Forty hours of labour are needed to pick 150,000 flowers. —Wikipedia

Recipe:

1 teaspoon cumin, 1 tp cinnamon, 1/2 tp turmeric, salt and pepper

Brown flour coat chicken (6 pieces of thigh), when it’s done, set aside, stir with red pepper, onion for 7, 8 minutes or so. In a small pan, sauté chopped garlic and 1 tp ground ginger for a couple of min., then add the above spice mix and 1 tp flour for another 1 min.

Cook 1/2 cup of wine for 2 min, add 1/2 cup of chicken stock, chicken, and the spice mix, cook for 15-20 min at low med heat, stir 2, 3 times.

Top with cilantro and crumbled saffron thread. Voila!

Serve with rice and Chardonnay. Bon Appétit! 

You’re invited, Master Raj 🙂

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