I made a simple grilled aubergine salad today with, young greens, cherry tomatoes, feta and velour of balsamic vinegar to accompany the lamb burgers. Balsamic vinegar velour is a reduced, thicker and sweeter vinegar, perfect for glazes.
Not really hungry but bored, I practiced focusing, taking pictures from different angles at different f-stops and ISOs. And apparently, I practiced taking pictures with almost no focus. I like this picture, too bad about the focus.
The bottle. Actually, you can make this yourself by just reducing regular balsamic vinegar. I did it for some recipe a while ago. Either way, I don’t see any difference between the home made and the bottle except the bottle is ready.
Velours. Sounds so rich.