Cuisine moléculaire

That's what this reminds me of. Whenever I hear of "molecular cuisine" I think of foam. Whoever the genius was who invented selling tiny balls of air for huge amounts of money, well, he or she is probably retired and living in a villa by now. Of course, molecular gastronomy is much more than foam, but I'll never shake that image. I have never been to a restaurant famous for this style of cooking (I'm not a wealthy guy), but I have noticed more economical restaurants adding foam to dishes. I'm not a fan.

The foam of a froghopper nymph (or spittlebug), I think. Details: f/5.6, 1/320sec, ISO-320.

I succeeded in downloading a trial version of Lightroom on Monday. Now I have to learn to use it before it expires in thirty twenty-nine days. This is another photo that I processed from the raw format using Photoshop.