Once again I am glad to be around here talented in photography. I am very grateful for the support I received in my first publication, which allowed me to jump with excitement and motivate myself to generate my photographic content. In the meantime I have been enjoying many new posts and other photographers who have a lot of experience, I am also surprised with a large number of guides who teach so much about this platform.

It is a community for newcomers only where many guide writers of different strategies to create content meet. Although I will not be involved in other things yet since now I feel that I am saturated by so much information and videos. I want to start just enjoying photography and as far as I can because despite having added more than $10 to be able to have credits, it is still very little but I cannot enter more for now.

Today I want to share with you how little we detail the foods we eat, full of different colors and textures, and this time I will present my plant macrophotographs.

Colors and textures for the palate:

Before eating a rich consommé, we must first wash and peel the vegetables and dressings that we will use for cooking, but when washing I decided to make a photo section of these ingredients that I buy in the vegetable store. Of course they weren't the best, but they were cheap.

Potatoes are very famous throughout the world, because they are not only enjoyed in soups, we can also see them in fast foods such as hot dogs, or in a snack of bagged potato chips.

An important food that few of us know about its properties is the carrot, since it helps a lot to look at it and of course it is an essential ingredient for any consommé. Of course, I have seen better ones, but their texture and orange color add life to the food.

The onion has never been lacking when cooking, it is ideal for dressing many types of food, not to say that almost all food. With all its layers that allow it to stay for a long time and when used a lot it gives a spicy touch to the recipes.

Garlic when I was little, I used to eat it pure with salt, for me it was the best, then as an adult one changes and even your breath you realize that it does not usually feel the best, but added to the dish it gives it a special flavor that pleases to the palate.

In the end, combined with the occasional legume, it ends up filling our plate with flavor and color, something that just by looking you can already imagine its flavor.

Now I will only enjoy a delicious consommé.

@fotoslogs

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Thanks again for stopping by, there are many things I learned from the following post:

https://peakd.com/hive-148441/@dbuzz/5-formatting-options-to-help-your-content-stand-out

There are many more things to learn there, and little by little I will be able to implement so that the publication looks better, thanks.