Fine Art, sceneries and nature, my catalog

Written by Ole C..

 

     

 

 

 

 

Faerderen

Written by Ole C..

 

 

New pictures added to my Gallery:

Four panoramas, two from the 2007 race with, the year of the windless sailing, one from 2008 and one from 2012, soon to be sold as gicle’ prints.
The pictures will be printed on Epson Cold Press Signature Worthy paper on EpsonStylus Pro 3880.
Limited series, print size 52x14cm (approx.) , paper size 59x21.
More information on how to purchase will follow later, when price and limitation are decided.

 

 Annual regatta from Oslo to Horten.

 

" The Fæder Regatta is one of the world’s biggest overnight regattas. From its inception in 1947, with seven boats competing, the regatta has grown considerably and in 2012 more than 1000 boats and 4–5,000 sailors will participate.

 The Færder race fleet range from 100-year-old wooden classic boats, to fast racing yachts, superlight catamarans and standard cruisers. The race starts from inner harbour of Oslo, goes past the Færder Lighthouse at the outer Oslofjord, before heading back to finish at the city of Horten.

The regatta is organized by the Royal Norwegian Yacht Club. King Harald V, an expert yachtsman, will be entering and is expected to be one of the top contenders. "

 

Location: Kongelig Norsk Seilforening (Royal Norwegian Yacht Club)

Address: Oslo – Horten, 0287 Oslo

Phone: +47 23 27 56 00

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Website: www.kns.no

 

Credit: LIGHTHOUS OF NORWAY

Fermented fish is a traditional preparation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method.

 

RAKEFISK:  Fermented fish is a traditional preparation of fish. In Norway we eat it with lefse, a traditional soft Norwegian flatbred.     

 

 

Enjoying local food and beverage is half the journey.

 

This has always been my saying and practice, in the extent of the possible, both at leisure and work.

To be precise, without enjoying the local and short travelled food and the local wine, beer, ale and other beverages, you have not been a traveler, only been moving your body from one place to another.

In Norway, the proudness of local products is an increasing wave, arising from modesty, shame and forgotten traditions. Old recipes along with new products, give a new dimension to the travel in Norway, to a renewed experience, along with the spectacular sceneries.

You may well say, look to Italy, France and Greece, where the focus on local products are the most natural and obvious thing.

We should all appreciate this proudness, when we sit down to enjoy our local meals.

Read more at    Dagbladet.no.

 

 

 

 STRYN: Breakfast at Visnes Hotel.