Foto Flip Friday – November Theme: “Travel Eats” (Week 2)
Welcome to a brand new edition of Foto Flip Friday – a selected showcase of photos dredged up from my bountiful photo archives and whittled into a pretty little “flip/flop” postcard each Friday. And to add to the fun, each month I’ll challenge myself to unearth a series of images that meet a monthly theme.
This month’s theme promises a potpourri of… yummerishis: TRAVEL EATS
Why Travel Eats? Well heck, eating my way around the world is primarily why I travel. And you can bet I have gazillions of photos to prove it! Everything from roasted creepy-crawlies in Vietnam, to sipping fermented mare’s milk in Mongolia, to the most delish “amuse-bouche” followed by smoked salmon and cavier in Laos – I’ve sampled them all! So let’s get started, shall we? (do mouseover to see a short message on the back of each postcard).
This week we start off with a bit of a tongue-in-cheek “Travel Eat”: CABBAGE. Clearly not the most delish dish in the world, but nonetheless, edible. And the pic of all those acres of cabbage brings back fond long-ago memories of my visit to a Chinese prison:
(simply mouseover the image and watch the *magic!)
* Well o.k. for those viewing in IE, not so much a magical “flip” as a fading change. If you want to see the flip/flop, try viewing in Chrome or Firefox.
And as my 2nd entry this week, (to offset the somewhat unappetizing cabbage above) we have a most delectable glimpse of the goodies I rustled up in a Khmer cooking class in Siem Reap (home of the legendary “Angkor Wat” temples):
And this week we have a Travel Eats from a part of the world I’ve never visited – a Foto Flip Friday submission from a TL reader:
Submitted by Keith, TravelingBiervoormij.blogspot.com
All this month I’ll be rummaging through my archives for more “TRAVEL EATS” images, so check back next Friday to see another flip/flop postcard or two from my past.
And meanwhile – (like Keith – thanks!) surely you too have a photo of some scrumptious “Travel Eats” to share, so do submit it (in landscape format, min. 700 px. wide). Just upload the image to an online source (e.g. your blog, Facebook, Flickr, etc – make sure the privacy settings are set to “public”), and post a link to it in the comments below (along with a short title for the postcard front, plus a note for the postcard back).
Who knows? I might just whittle it into a flip/flop digital postcard here!
About the Author
Dyanne Off-the-beaten-path travel is my passion,and I’ve always lived life “like-a-kid-in-a-candy-store” – eager to sample as many flavors as I can. Indeed, my life motto has long been: This ain’t a dress rehearsal, folks!
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Foto Flip Friday – July Theme: “Toes” (Week 2) →
Off-the-beaten-path travel is my passion, and I’ve always lived life “like a kid in a candy store” – eager to sample as many flavors as I can. Indeed, my life motto has long been:
Hey TNL, I got this message:
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When I tried to post this:
The rustic food of the Istria Peninsula of Croatia was one of the trip’s highlights.
Where: Rovinj, Croatia
Message: Despite excellent seafood, it was fresh bread for lunch every day.
http://i470.photobucket.com/albums/rr68/MrPlow42/00-Public/a33-2013-05-17-04404-CroatiaFastFood.jpg
No doubt the link made my WP spam filter grumpy, FLN. Your note was sent to my “needs approval” tab. Those sandwiches look yummy – they’ll look even more delish when they start flippin’ – stay tuned… 😉
I don’t like leaving a country without tasting their local food. Its the best experience that I could get when traveling.
Agreed Vanessa. And especially the street-food. Many hesitate/avoid such for fear of getting sick but… Personally, I’ve gotten food poisoning/sick more often from eating a Applebee’s (not to mention some of the finest restaurants in the States), than in more than 30+ years of sampling street food around the world.
(well o.k. there WAS that tiny sip of fermented mare’s milk in an unheated ger in Mongolia…) ;(
Should you ever make videos about past travel adventures, I can picture you with an Indiana Jones hat saying “Mare’s milk. Why’d it have to be mare’s milk?”