aglio / garlic embraced by scapes

Both garlic and garlic scapes have a fascinating shape, somewhat complementary, I'd say. The black and white version highlights the elegance of those shapes.

The photo above is my contribution to edition #35 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook and hosted this week by Sihi of Wandering Ladle.

The photo was shot in color (you can see it in this post) and then converted to black and white.

This post contains the gallery of photos submitted to the event.

On this page, you can find out who is hosting the current and future editions of the event.

Comments

[Cynthia]

Hello Simona-

I haven't commented on your blog for a while, but now I feel the need to.

It is simply incomprehensible to me that you've said nothing about the earthquakes in Emilia, a region that is close to your Umbria, and that is particularly important to food lovers everywhere because of its superlative food industry.

I enjoy "social" networks and have had a long-term blog of my own, but if we don't do this sort of thing when it's called for, it's all empty narcissism and a waste of time.

[Patricia V. Davis]

Hello, Cynthia,

I feel the need to reply to your remark here. I am an author and the editor-in-chief or an online newspaper. I spend a great deal of time blogging and interacting with people on the internet, and I am puzzled as to why someone would feel that a writer's decision not to write about a tragedy is "narcissism." There are many reasons why a blogger, journalist, or author will choose not to bring up a particular topic: a) it might be too emotional for the writer to cover sensibly or sensitively b) the writer may feel he/she hasn't enough facts to cover it accurately c) the topic has already been covered sufficiently. And there are even more reasons than that I could list, but actually "narcissism" does not enter into it and would not be one of the reasons at all.

Frankly it is a curious, if not even suspect supposition. It leaves one to wonder whether you are yourself a rival food blogger or a person who would like to be a food blogger who may have some envy issues over this singularly delightful blog. Either way, it's a shockingly ride and brutal way to project these feelings. If they are genuine it would have been far more polite to send a private message rather than leaving a disparaging blot on a blog I have always found informative and very creative. The narcissism is not on Simona's side at all in my opinion.

To Simona, your persona on this blog and where I have read your other writings comes across as intelligent, caring, professional, clear to the beginner cook, and very much in love with your subject and your country. It's sad that Cynthia does not see that, but to be fair, perhaps she is so upset about the terrible event that she is not thinking clearly. Let's see how she responds to my reply to her. But, if I may, I will give you some advice as one professional to another that unless she responds with an apology to you, I will not respond to it and neither should you. Cynthia's commentary is the kind of commentary that you can do two things with in future: 1) delete or 2) enjoy the follow up commentary and blog traffic it will generate such as this one!

Keep up the great work. I look forward to reading even more of your recipes and stories.

[Paz]

I love this photo. It does look very elegant, indeed. I don't think I've seen a garlic scape before. xoxo

[Frank]

Beautiful shot!

Funny, I had a similar experience on my Facebook page. A lady from Italy who berated me for wishing fans in the US a Happy Memorial Day when there had been such a devastating earthquake in Italy… Again the idea seems to be that there is something morally or psychologically wrong with, well, being happy or wishing others happiness if someone somewhere is unhappy. I really don't get it.

[Susan]

Wonderful allium textures, Simona. I've never had scapes, but only because I haven't sought them out. This photo makes me want to go on yet another culinary quest. : )

On a related note, thanks always for your fine BWW contributions, as well as the long-term success of and your dedication to Briciole. I always come away from your posts learning a little something more about Italian cuisine and culture. There has never been a post that you have written that is not carefully crafted and welcoming. I will continue to enjoy your work and admire how you exercise your editorial privilege.

[Simona Carini]

Thanks, Paz. I have only seen them at farmers' market here.

[Simona Carini]

Thank you Patricia, Frank and Susan, thank you so much for your words.

[Cynthia]

Patricia and Simona:

I just now checked in to Simona's blog. I have been an admirer of her and her many talents for some time now, having featured her on my own blog, which is NOT a food blog. She also has a way with people that I don't have. I think that to cry "envy" when there is any criticism is an unwarranted ad hominem attack, so I won't go further with this frivolous, and shall I say, catty and invidious, line of "reasoning."

Simona, continuo a stimarti, ma neanche me la sento di ritrarre le critiche che ho fatto. Il tuo e' un blog sulla cucina, e l'Emilia tanto ci ha dato per la cultura gastonomica, e l'arte in genere. Sta a noi nel nostro piccolo darle il risalto che si merita. A questo punto, dopo tutte le scosse, avranno i nervi a pezzi. Dobbiamo stargli vicino. Scusa se ti sembr0 bacchettona. Cinzia

[Simona Carini]

Cynthia, we have to agree to disagree.