A closed-up on the hungarian’s expression. This old uncle was watching the parade and he was with such great pride :) Some of these older generation men are still wearing hats for such national events and it’s quite interesting for me to see them beside me. I felt like I am back in time :)
Comments (6) about Hungarian ... posted by Zannnie
This is new age in the name of political correctness :) No discrimination anymore. Bench are not only for couples for romantic evenings….even singles have the right to spend some romantic time in a park:)
Comments (6) about Bench for singles ... posted by Zsolt
I like this food: Dödölle It has a funny name (pronounced ”the – the – l-air”) If you click on the photo you can see the recipe :) I was surprised to know that it is actually made of potato. Zsolt’s grandma used to make it for him as lunch :) It required a lot of ’strength’ to knead the dough and the traditional process is not too easy. Besides, I guess the ‘magic’ that makes it very special in taste is the ‘onion’ fried in oil and the sour cream. Hungarian food usually has the sour cream and I am getting quite ‘addicted’ to it by now too :p
Comments (7) about Dödölle ... posted by Zannnie
Our guest for this week is Frisbeeace.
This photo (A man in the Budapest metro) has got 6 awards in the Flickr’s Budapest Award group. I think it deserved it. I love photos which has a story without words.
Special Guests’ photos featured previously:
Here’s how to ‘Be our Guest Photographer‘:
On the Flickr, we have opened a group called Budapest Award Group where everyone can add his/her Budapest photos and thus everyone is free to the awarding of the ‘Budapest Award’ to any photos in the group. Hence, every week the most popular photo will be invited to be featured on the Budapest DP.
Comments (6) about frisbeeace’s Budapest ... posted by Zsolt
Leaving Budapest a little, we went for a short getaway at Siófok. Siófok is just an hour drive away from Buda. It was a wonderful place with a beautiful sunset and summer activities! Swimming in the Lake Balaton at Siófok was somehow an experience. The water is different because usually I swim in the beach (in Singapore) where the water is salty. Besides the taste of the lake water, it has a nice cool temperature which is ideal for a relaxing swim. In the evening before dinner, we saw this sunset. Do you like it? The left corner where it was lit up is a crane setup near the Coke Club for Bungee Jumping. After dinner, we took a stroll enjoying the breeze, we could even see ‘Sagittarius the Archer’ in the summer sky.
Comments (9) about Sunset at Lake Balaton – Siófok ... posted by Zannnie
Its unbelievable that our Budapest DP is one year old already. Still little baby, but has few teeth and soon it will walk maybe:) First I started on blogspot with small size photos then in 2006 November with the help of Denton we got this new design. 365 photos (I guess we didnt miss any day) and hundreds of comments, more then 70.000 visits. Thank you for joining us on this virtual tour in Budapest.:)
Comments (16) about the first birthday of the Budapest Daily Photo ... posted by Zsolt
Found this ‘message board’ at the festival of folk arts. I am not sure if it is representative of Budapest, but I think it has a certain ‘flavour’ portraying the ‘folk side’ of hungary :)
Comments (4) about At the Festival of Folk Arts ... posted by Zannnie
Kolbász is the Hungarian word for “sausage” and generally refers to a type consisting of: ground pork, salt, garlic, black pepper, and paprika. Kolbász may be served fresh or smoked; “spicy” or “mild.”
Typically, fresh pork shoulder is coarsely ground and salted. Garlic is mashed in water to produce a slurry and added to the meat along with ground black pepper and paprika. Regional variations may include additional seasonings such as caraway. The sausage is then stuffed into natural casings in 1-foot links – usually using the small intestine of the pig. This traditionally took place outside on the fall day a live pig was slaughtered. The sausage is then hung overnight to allow the flavours to meld and some of the grease to drip out. It is now ready to be used “friss” – unsmoked. This style is typically roasted with sauerkraut or red or green cabbage, and served with mashed potatoes.
Wanna try some? :)
Comments (13) about Something Hungarian? ... posted by Zannnie
To be honest this is one of the places where I have never sat before. This Café is in the Halászbástya (fisherbastion) with a great view to the city. A place where you can hardly hear a Hungarian speaks.:)
Comments (15) about Halászbástya ... posted by Zsolt
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