beautiful morning view over tian tou zhai village in longji rice terrace in guangxi province of China. Mountains filled with rice fields covered in shroud of morning fog. For Prints: Fine Arts America For more: email@example.com FB Page Website Google Plus Instagram
Aaron Choi: Photos
As you probably all know by now, Bled is one of the most beautiful places in Slovenia that draws about one million visits each year. Most choose to visit Bled in spring or summer, but, in my opinion, the most beautiful time to visit is in winter, on a clear day after the snow.
Unfortunately, days like these were not very frequent in the last few winters. So I was very happy when finally the weather forecast seemed perfect. It was snowing and the next day was supposed to be very cold and clear (with some mist). Perfect conditions to make some beautiful shots of the lake Bled in the winter time.
I arrived very early in the morning as I didn’t want to miss anything. The weather was just as predicted and I quickly took a few shots when it was still very dark.
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Church in the first morning sun
Church on the island in soft purple and pink tones
I was slowly walking towards the pier from where you get the best view of the church. The next shot is one of my favorites. I just love the tranquility in this one. Usually the background is very crowded from this perpective with the centre of the town behind the lake. But in this case it’s so perfectly hidden, one can only tell the town is there because of the subtle lights.
Early morning at lake Bled
Winter panorama at lake Bled
Perfect winter scene at lake Bled
Hectic conditions with strong wind
Swan taking a look of what I was doing
My fellow photographers taking images of the church
Breakfast is an important meal to start your day and if you’re anywhere in Central America, don’t expect yours to be an instant toast and jam affair. Staples for a Central American breakfast often include fried eggs, sausages, fried bread, fried plantains, tortillas, rice, beans, and of course coffee (fruit juices too for those who don’t want any dose of caffeine). But then of course, you need to feed your brain and tummy with more details about what kind of breakfast truly represents each of the countries. Read on to know more while you slowly realize you’re craving for a taste of each.
A light breakfast in Belize isn’t an option for the overwhelming selections of homestyle food that’s comfy enough even for a first-timer. The first Belizean food that’s friendly for everyone’s taste buds is the puffy fry jacks, a bread-like breakfast essential known to need more baking soda than the usual bread to give it a ‘poof’. Match the fry jacks with typical Belizean sides like refined beans, bacon, sausage, and eggs.
There’s also the biscuit-like Johnny cakes often served with jam. These rolls are made with flour, salt, hot water or milk, and can either be sweetened or unsweetened. You can also see Johnny cakes in Jamaica, the West Indies, and Dominican Republic where most use cornmeal instead of flour.
2. Costa Rica
Two words to remember when eating breakfast in Costa Rica: gallo pinto. Literally translated as “spotted rooster”, gallo pinto is Costa Rica’s typical breakfast. It consists of rice and beans mixed together with onions, red peppers, cilantro, and a special sauce known as Lizano sauce. You can serve gallo pinto with sides such as fried or scrambled eggs, chopped beef, fried plantains, tortillas, sour cream, and cheese.
Besides gallo pinto, breakfast can start with a different few types of corn cakes, savory bizcocho, and sweet tamales de elote. Don’t ever forget about a hot cup of Costa Rican tarrazu coffee.
3. El Salvador
In El Salvador, a light breakfast can consist of scrambled eggs with vegetables that they call huevos picados. If you want more, you can have a típico / desayuno salvadoreño which is composed of sunny-side up eggs with tomatoes, local cheese, frijoles negros (dried black beans boiled and pureed), fried plantains, and tortillas.
Small restaurants in El Salvador called pupuserias serve a local breakfast favorite called pupusas which are similar to tortillas but they are thicker and stuffed with cheese, meat, or beans.
Desayuno chapin is Guatemala’s king when it comes to a filling breakfast. Desayuno chapin, which literally means “Guatemalan breakfast”, is mainly composed of beans cooked in different ways. These beans can be cooked whole, loose, with soup, refried, or pureed. To complete the plate, add scrambled or sunny-side up eggs, fried plantains, local cheese called queso de oja, Guatemalan sausage (longaniza), chirmol sauce, and tortillas.
Another Guatemalan favorite are the local pancakes called panqueques which are crispier than the usual American type of pancakes.
In Honduras, breakfast is almost the same as its neighbors’ but with a bit of extra sides to complete the meal. To create a Honduran desayuno, fill a plate with fried eggs, slices of avocado, fried plantains, a slice of salty cheese, a bowl of crema, and tortillas de maiz.
When a quick breakfast is needed, a serving of corn tamale and a cup of coffee or even a bowl of cereal should do the trick. Other breakfast favorites include carne asada (roasted meat) and Honduran spicy sausages (chorizo).
Breakfast can also be quickly bought from street vendors who sell baleadas. Baleadas are thick, wheat flour tortillas filled with different ingredients, from the simplest mashed fried beans to the super special mixture of avocado, plantain, hot sauce, chismol, bell peppers, hot sauce, onions, hot peppers, and ground pork or beef.
Similar to Costa Rica, Nicaragua also has Gallo Pinto for breakfast . Their gallo pinto is made of red beans mixed with rice, sunny-side up or scrambled eggs, fried plantains, corn tortilla, cheese, and sour cream.
Another good Nicaraguan breakfast is nacatamales similar to Mexican tamales. Nacatamales are composed of a dough made of masa harina mixed with lard, salt, and lime or orange juice. On top of the dough is a filling made of onions, green bell peppers, tomatoes, potatoes, and pork. These are all done on a banana leaf which you wrap around the dough with filling and steamed for hours till cooked.
A breakfast in Panama won’t be complete without the salty fried dough called hojaldres (also known as hojaldas) usually served with cheese or salchichas guisadas (sausage stew). Breakfast can also include tortillas, empanadas, fried meat, chicken wings, chorizo, tasajo, bollos (boiled banana leaf-wrapped corn dough) and gallo pinto.
At this morning the lower fog on the sea and the first sun light coming through the high fog really created a mystic atmosphere. Being on my own at this place did intensify the mystic and silent atmosphere. The lovely colours of autumn and the dark bridge are a great contrast within this frame. For a short time of period the wind did blow and created the water structure you see in front of the bridge. A great atmosphere at the beginning of this day and totally different to the evening before when i shot the picture „stranger“ which you can find in my gallery as well from the backside of the bridge. This beauty is great from both sides with the right conditions. – please watch on the black background –
Martin Krajczy: Photos
The windows of this art gallery in South Korea’s Paju district are fritted with a pattern that regulates views of the interior, and creates the illusion of fog around the edges of the building (+ slideshow).
Designed by local architecture firm SsD, White Block Gallery is the largest building in the Heyri Art Village, a museum complex featuring workshops, film studios, bookshops and cafes that is located an hour by car from the South Korean capital, Seoul.
It houses 1,500 square metres of exhibition and cultural spaces dedicated to global contemporary art.
The building is divided into three solid gallery volumes, helping to reduce its overall visual mass. These are connected by transparent surfaces that form interstitial spaces, housing seven additional exhibition platforms.
The varying proportions of these spaces, as well as their varying lighting conditions, present a range of opportunities for displays of sculpture, paintings or multimedia installations.
“Each solid gallery box is thought of as a pavilion that is either suspended above the landscape or placed on top of it,” said the architects. “The solid boxes capture shadows of adjacent trees while the transparent boxes reflect the distant landscape.”
A fritted pattern applied to the glass determines which parts of the interior are visible from outside, including a fire stair at one corner that provides views out across the park.
The gradient pattern is designed to resemble mist shrouding the exterior, but also helps to regulate the amount of direct sunlight reaching the interior.
“The fritting pattern takes on more figural volumes to create areas of privacy and publicity,” said the project team. “The shapes merge with the patterns of early morning fog.”
A concave glazed surface – the centre’s only curve – contains the main entrance. The large window on the opposite facade makes it possible to look straight through towards the nearby lake and wetlands.
Related stories: see more galleries
Dark wood flooring and a low ceiling give the entry a more intimate feel than the adjacent full-height circulation area.
This central void contains stairs and bridges connecting the various galleries, as well as large windows that provide a further link to the outdoors.
A set of wide steps intersected by a wooden ramp enables the space to also function as a lecture hall or screening room.
“The ‘interior ground’ is conceived of as a topography that is directly linked to the landscape design,” said the architects. “Formal galleries for art are adjacent to informal social spaces.”
The irregular arrangement of the solid volumes over three storeys results in exhibition spaces with different heights situated around the void, while the bridges can also be used as galleries.
The supporting framework comprises slender columns arranged around the periphery, which enhances the visibility of the surroundings from inside and removes the need for potentially obstructive elements within the galleries.
Heyri Art Village is a hybrid tourist attraction and colony, populated by hundreds of artists, writers, photographers and designers. It is home to the Álvaro Siza-designed Mimesis Museum, as well as Paju Book City – a huge publishing community that includes buildings by New York’s Stan Allen Architects and Korean firm Unsangdong Architects.
Photography is by Chang Kyun Kim.
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When your tummy is making its first noise after deep slumber, the first thing you do in the morning is cook breakfast. No matter when and where, breakfast is going to call you (unless you don’t really eat breakfast) to start your day. What’s more interesting is getting to know the food that you’ll encounter during your travels because it’ll surely be a different kind of surprise from what you’re used to. Now, let’s travel to Eastern Europe and find out what it’s been cooking every morning.
In Russia, breakfast is called zavtrak and Russians usually take this meal at about seven or eight in the morning before going to work. A typical zavtrak includes blini (thin pancakes) with red caviar, kasha (porridge), tvorog (a type of cottage cheese), eggs, cold cuts, and cheese, accompanied by coffee or tea.
2. Czech Republic
Snídaně, the Czech word of breakfast, is usually composed of a slice of dark rye bread or rohlik (crescent-shaped yeast roll) with butter, jelly, honey, slice of cheese, slice of salami, or ham. For a sweet breakfast, there is koláč (kolach) which is sweet yeast dough rounds topped with sweet plums, poppy seeds, or cheese.
Hard-boiled eggs with mayo and chives on top, cold cuts, pickled and fresh fruits, cheese, jams, tomatoes and cucumbers are served on the table and you’ll just have to get each to layer on top of a slice of rye bread to make open sandwiches called kanapka if you’re aiming for a Polish breakfast called śniadanie.
For a filling reggeli or Hungarian breakfast, you’ll have the common servings of cold cuts, cheese, eggs, tomatoes, butter, bread, and a strong shot of espresso. But if it’s during workweek and something quick and light is needed, locals usually eat pogácsa (biscuit) or briós (brioche) with coffee.
Croatia also loves the common big heavy breakfast dishes just like in the first few countries mentioned. But if on the go, locals go for the popular burek, a heavy pastry made of layers of filo dough stuffed with cheese or meat.
Latvian breakfast or brokastis may include nāc rītā atkal which means “come back tomorrow” because it is a crepe filled with ground mixture of roast beef leftovers. There’s also the cheese danish-like biezpienmaizītes and pīrādziņi, an oblong or crescent-shaped baked bread roll filled with chopped bacon and onion.
Estonian’s breakfast, or hommikusöök, is typically light. One of the popular breakfast meals is kohupiimasaiad (curd cheese toast) but besides that they can also go for an open-faced sandwich made of black or white bread topped with butter, cheese, or sausage.
One of the most popular breakfast food in Bulgaria is banitsa, a baked filo pastry filled with cheese, spinach, rice, and meat. Other than that, they also have buhtas (fritters) and mekitsas (deep-fried dough with yogurt) served with marmalade, honey, or kiselo mlyako (Bulgarian yogurt).
Breakfast in Ukraine is light and it often includes kovbasa (sausage), cheese blintz (thin pancake), kasha (cooked buckwheat), or steamed buckwheat, barley, or millet with milk.
A Belarusian breakfast can just consist of a sandwich, rye bread, or draniki (potato pancakes) served with sour cream and paired with coffee or tea.
For a hearty breakfast, Serbians eat dishes like lepinja sa kajmakom (bread filled with dairy called kaymak similar to clotted cream), proja (cornbread), burek (baked filled filo dough), kačamak (corn porridge), gibanica (soft cheese-filled pie), and the usual bacon, salami, eggs, sausages, butter, yogurt servings.
For breakfast in Montenegro, you can eat popara (left-over bread cooked with boiling milk or water), cicvara (stewed cornmeal in skorup – salted and compressed fresh cream), gibanica, burek, or just simply bread with skorup.
13. Bosnia and Herzegovina
The food items you can eat in Bosnia and Herzegovina once you wake up in the morning are börek (burek, baked filo dough) and cevapi which consists of flat bread (like pita), small beef and lamb sausages, and chopped onions.
In Albania, popular breakfast foods include the fried doughnut-like petulla that can be eaten with powdered sugar, feta cheese, or jam. But then, it can be the simpler toast or bread served with omelet, cheese, and cooked meat.
Kosovan breakfast is pretty simple. It can be consisted of French toast or bread, cheese, ajvar (a relish made of red bell peppers and garlic), scrambled eggs, and milk. Kosovans also love to have llokuma (deep-fried dough puffs eaten with yogurt and garlic or with honey).
To start the day, Macedonians eat kori (flat and long noodles), tarana (similar to couscous), pita pastrmajlija (oval-shaped bread pie with meat cubes on top), or prženi lepčinja (French toast with cheese inside).
Shot this photo during the sunrise at the german horseshoe bend called “Saarschleife”. Panorama out of 5 vertical photos – if you like my work, feel free to follow me and take a look on my facebook and instagram profile! © Johannes Nollmeyer
Johannes Nollmeyer: Photos
Yes, this is my 2nd excursion to Lofoten islands of Norway, and I am missing Norway currently. It was exciting 3 weeks with Jeff Lewis, Tung and Maomao, we hiked a lot, explored some areas with no trails and snow coated mountains. From this journey, I am really into mountaineering, especially in the direction of snow mountains.
Yan L: Images