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Two more friends showed up, right after Smitty left and Bob and his lovely wife made some nice purchases of slabs he will make into beautiful cabochons, to go into his great wirecraft jewelry.
Amtrak #301 gets back on the move after making an unexpected stop right in front of me at the Lawrence Avenue crossing to let a passenger off the train.
I finished reading "The Syracuse Codex" by Jim Nisbet....a birthday gift from Elisa :D
my new photo blog: azi-arata-asa.blogspot.com
A Cadet prepares ammunition for a raid during the Field Training Exercise (FTX). Fort Knox, Ky., July 2, 2021 | Photo by Olivia Van Den Heuvel, CST Public Affairs
Believe it or not, earlier in the day these ladies were covered in sweat, mud and rain....earning their slot in the 3rd playoff round for lacrosse!!
3rd Regiment, Advanced Camp went through the Confidence Chamber on June 10, 2022. Cadets built confidence in ensuring their pro masks functioned effectively by wearing them into the Confidence Chamber.
* Best of 2006 * Dish
Read about this dish and the other 25 Best Dishes of 2006 on my blog.
Grilled Hawaiian Walu (escolar) on plum-braised oxtail meat. The fish is topped with a plaintain chip holding a dollop of banana-schmaltz ice cream. The plate is sauced with a tomato-pepper "broth."
Notes: WOW! Just reading the description makes you knit your brows in curiosity. I really liked this course. The elements all seem discordant, but I found them to harmonize quite well.
The walu was excruciatingly fresh, exhibiting a natural sweetness. As well, the outside of the fish had a peculiar sour note (not unlike tamarind) that neither my companion, I, nor our server could quite attribute. She said that the chef had simply seasoned it with some salt and pepper and pan-fried it.
The oxtail also woo'ed me. A childhood favorite, this version featured fork-tender oxtail meat that had been stewed with plums and hints of cinnamon and cloves. It struck an amazing balance between savory and sweet. The best thing was the stewing liquid that the meat released. You can see the yellowish liquid on the plate. It was sweet and subtle - I mistook it for honey!!
The banana-schmaltz ice cream was a stunner. I generally do not like bananas - other than in splits. However, mixed with schmaltz, cream and sugar and churned to an icy consistency, it provided an amazing and altogether unexpected compliment to the fish. In truth, I liked the combination very much, but truthfully, the other components of the dish were so compelling that I could easily have been satisfied without its addition.
The sweetness of this dish was off-set by the tomato-pepper "broth," which as noted on the Mussel Salad course, was vinegar-y sour.
Really bad luck with this shot as i reached the northern extremity of the UK rail network only for my up until then trusted Zenith camera to malfunction resulting in a poor shot of Class N° 37035 at Thurso on the 3rd August 1983. It still bothers me to this day that i've posted the photo anyway regardless of its lack of photographic merit!!