View allAll Photos Tagged 85
15th July 2018 - Rockwell B.1B Lancer '85-0069/EL' of the United States Air Forces 12th Air Force/Air Force South, 28th Bomb Wing, 28th Operations Group, 34th Bomb Squadron "Thunderbirds" out of Ellsworth AFB
13.3.2022.
Taff Vale Railway 0-6-2T No 85 reaches the top of the bank with the 11.20 'local' to Ingrow.
KWVR Spring Gala.
Heut hab ich mal einfach das 85mm auf die M50 gepackt und den Mond durch die Äste einer Eiche Fotografiert. Die düstere Stimmung passt gerade irgendwie richtig gut...
Foto und Bea: www.waahnsinnsgestaltungen.de
Arboreal
A quick camera rotation of the trees at the bottom of the garden.
This is not a Photoshop creation.
Raisin Boule
530g Semi wholegrain wheat flour from lavialla.it, 320g milk, 50g butter, 50g sugar, 10g salt, a single egg, 160g raisins soaked in 80g spirits, 1g fresh bakers yeast, 1 tsp sourdough starter.
Proofed 24 hrs, baked covered in preheated castiron pot 60 min at 200°C wich was 5 min too long
Due to the fact I have been pretty much house bound, the next few daily shots are from boring around the house stuff
My thanks to all of you who stop, look and comment. I will be sure to check out your photostream
A sound evening back at the Lime Kiln with Chris T and Rich.
Usual suspects here in some dome rotation, back lighting from a flashgun but a net curtain substitute had to be deployed due to leaving mine under the kitchen table. A sports Direct plastic bag works, but only just for the fire effect.
Top night but tired now.
This is number 85 of my 366.
Taff Vale tank no. 85 lads the 10:50 Keighley to Oxenhope service away from Ingrow on Mother's Day, Sunday, 19th March 2023.
United States Air Force
McDonnel Douglas KC10A
Inbound from Rota Air Base, Spain
Glasgow Prestwick Airport
EGPK
Scotland
28/03/2022
Making a rapturous departure from Keighley with the 1255 service for Oxenhope, 'Ironclad' No. 52044 pilots 'Taffy Tank' No. 85 up the grade.
22-03-2025
Raisin Boule
530g Semi wholegrain wheat flour from lavialla.it, 320g milk, 50g butter, 50g sugar, 10g salt, a single egg, 160g raisins soaked in 80g spirits, 1g fresh bakers yeast, 1 tsp sourdough starter.
Proofed 24 hrs, baked covered in preheated castiron pot 60 min at 200°C wich was 5 min too long