Minimalism, mystery and beautiful.

This has a lovely abstract feel

Very nice shot. I like the lines created.

Ahhh Lithuania does pull on my heart strings, but I have to tell you that we are a bit leary of traveling now to Europe all thanks to bombs going off....so we stay in SE Asia. Your photo makes me want to go there tho.

good rock and roll shot this,right on the action,also caught at a good defining moment of the artist.

Love everything about this shot. Well exposed, nice long exposure catches the car lights as they zoom by...it is full of story. I love the colour palette and find it soothing and atmospheric. How I wish you had told us where this was shot. Nice work.

Nice one.

Congratulations

Congrats

Congrats!

What is in the glass? It looks delicious and makes me want to taste it but I have no clue what it is.

congratulations

Congrats!

Congrats, great photo

congratulations

Congratulations

Congrats

One of my favourite flowers, but I can't grow them here.

Congrats.

Congrats on 1st, great photo

Congrats again!

Congrats!

beautiful, congrats!

Congrats 1 & 2 well done.

Congratulations on 1st place, a beautiful entry.

Very nice.

Very nice image, a little bit tight crop on the left and top.

Steak tartare, also called filet américain or tatarský biftek, is found in many European cuisines.


Filet américain is often eaten as a spread in the Netherlands and Belgium
In the Czech republic, steak tartare (tatarský biftek) is commonly found in most restaurants. The main lean raw beef component is made from sirloin and has a raw egg yolk in a dimple in the center of the ground meat. The meat can be premixed with herbs and spices, but usually the customer is given various spices and condiments on the dish to mix it to the preference of the customer. Steak tartare is typically served with toasted rye bread and raw garlic cloves to rub onto the toast.

A variant of steak tartare called tartarmad is also present in Danish smørrebrød, where it is served on rugbrød (rye bread) with assorted toppings.[citation needed] In Sweden, steak tartare is called Råbiff, and is usually served with raw egg yolk, raw onions, diced pickled beetroot and capers. In Finland, "Tartarpihvi" is served with raw egg yolk, raw onions, pickled and salted cucumbers and capers. Variations of the dish include dressing with buttermilk sauce and salmon roe, for example, as the dish is getting quite popular nowadays in the Nordics, where meat hygiene is very high. The (European) Russian version can include also pickled and salted mushrooms and toasted white bread.

I love strawberries, lovely lighting and composition

The photo is absolutely wonderful.
It looks like raw meat and a raw egg is in the bowl.
Do people eat it raw or is it just getting ready to be cooked?

Beautiful. It looks very inviting. Makes me want to go there and order something yummy to eat.

Yum!

Tatar.I eat.