Nikon 1 NIKKOR 10mm f/2.8
View allAll Photos Tagged 8oz,
for Macro Mondays: celebration
Christmas mincemeat
1 medium cooking apple, peeled, cored, chopped small * 4oz brown sugar * 8oz veg suet
8oz sultanas * 8oz raisins * 8oz currants * 4oz mixed peel
zest & juice of 1 lemon * 3 tablespoons sherry or brandy
Put all into a large bowl, mix well, cover with clingfilm, leave to stand a few days, stirring each day, spoon into jars.
I usually give most jars away visiting friends before Christmas but this year we will eat it all ourselves.....
I have been working on a more realistic drink. The internet has some great tips.
Magic Bouquet Browning liquid : 3 drops per 8oz water for a light whiskey color
My square acrylic ice cubes looked to fake. This is ground clear glass. So far I like it better.
Photo for Flickr Friday Theme: You Can
I managed to sit quietly enough for an hour and a half last night and eventually one of the hedgies came out and I managed to pick it up, very prickly! and popped it on the scales. It weighed in at 1lb 8oz. A perfect size to go into winter hibernation and we still have enough time to increase that a bit more before hand. Oh, it was so cute!!! and after putting it back it had a lovely feed.
since she was fixed 3 years ago...
6.8 ounces of cuteness...
she was such a good girl, even in the crate and car...
next week she'll be going back for a dental cleaning and a micro chip....
Max Cottis landed the same big old lump previously in 1985 at a whopping 68lb 8oz. Max became the first English angler to catch a 60lb carp I believe. Though in 1986 Kevin Ellis caught the same fish weighing 76lb. Both iconic captures for sure. Though Kevin is known by some in deepest Essex as the Wizard. As been milking that capture ever since, and who can blame him though. Which went on to become the centre spread of an SBS bait catalogue. I must admit when I first see a photograph of him holding that giant Cassein carp. It was the first time someone of the same sex had given me a semi stiff rig for three days continious. In 1990 I met a bloke fishing Darenth Tip lake that reckoned he'd caught a 77Lb carp from Cassien on his last day of stay on the large water, but I never saw any photographs. Some may ask why Kevin is known as the Wizard. Well it is believed by some that in his youth he once attended Hogwarts School of Witchcraft and Wizardry, located in the Scottish Highlands........Only a rumour though.
After pulling the hook on a long common at the net less than an hour later came Alice at 28lb8oz on the same rod. Good old Alice. This fish earned a name last winter when she was the first mirror in Highbridge to top 30lb in weight. Shes well on the way to topping 30 again this winter
Aftershave/cologne. This 8oz (236ml) bottle will last me for about 9 months or so (about â…“ of the product has already been used; the bottle was propped up a small angle from horizontal for the picture).
The title is a riff on the 36M symbol on the label. A little research several years ago upon noticing the symbol revealed a European Union regulation requiring cosmetics with shelf lives longer than 2½ years be labeled with the product life after opening the container.
Welcome to the world my sweet baby girl Delilah Jade,
Born 05/01/2023
@ 7:44 PM SLT
Weighing 7LBS 8OZ.
Our first visit with our new granddaughter who was born on Monday, August 22, 5lbs 8oz and 17 inches long. She is a little nugget and just the sweetest new member of our family.
He had his 6 mo checkup yesterday. At 15lbs, 8oz and 25.5 inches, he's petite.
His first tooth finally broke through yesterday after three months of teething.
He's not feeling so well today. We had to do 2 vaccines to catch up (we're doing a selective/delayed schedule), and between the tooth, the sniffly nose, and the shots, he's had a temp of 101 and been miserable since yesterday afternoon, poor baby.
8oz plain flour
pinch of salt
1tsp baking powder
3tsp ground ginger
1tsp allspice
1/2 tsp sodium bicarb
3oz marg
4oz soft brown sugar
3oz golden syrup
3oz black treacle
1 egg
1/4 pint milk
The idea is to melt the sugars/fats etc on the stove and then add the flour and spices.
I have no idea what the oven side of things were, but I'm guessing gas 3 (170°C) for a long long time...
(for weight conversions, go here)
Bacon Cheese Burger w. 8oz British beef, House burger sauce, Onions confit, Smoked streaky bacon, Gherkins & 3 Cheese sauce
Exploding flavor
Deliciously bright
Lusciouly juicy
To the last bite
by VMN
Enjoy,,,,
8oz cream cheese
2TBS sugar
2TBS milk
Mix with fork until smooth. Spread on
cooled crust.
1qt berries cut over cream
cheese
Glaze....1qt berries mashed
3/4 C sugar
2TBS lemon juice
2-3TBS Cornstarch
Microwave until clear and thick
about 5 to 6min HIGH
Stir twice through cooking cycle
COOL TO ROOM TEMP
Glaze is spread/poured over cut berries
REFRIGERATED until cold
SMOTHER WITH WHIPPED CREAM.
Size: Length: 58-71cm (22.8-28")
Weight: Female 2280-4200g (80.4-158oz) Male 1620-3000g (57.1-105.8oz)
Average Wing Length (one wing only): Female 47.8cm (18.8") Male 44.8cm (17.6")
Habits: Active mainly at dusk to dawn. Flight is noiseless, with soft wingbeats interrupted by gliding when flying over long distance. Will sometimes soar.
Voice: A deep, monotonous "oohu-oohu-oohu". The female's call is slightly higher than the male's. When threatened, they may bark and growl.
Hunting & Food: Eagle Owls have various hunting techniques, and will take prey on the ground or in full flight. They may hunt in forests, but prefer open spaces.
Eagle Owls will eat almost anything the moves - from beetles to roe deer fawns. The major part of their diet consists of mammals (Voles, rats, mice, foxes, hares etc...), but birds of all kinds are also taken, including crows, ducks, grouse, seabirds, and even other birds of prey (including other owls). Other prey taken include snakes, lizards, frogs, fish, and crabs.
The most common type of prey depends largely on relative availability, but are usually voles and rats. In some coastal areas, they have been known to feed mainly on ducks and seabirds.
Pellets are somewhat compressed, irregularly cylindrical or conical shaped, averaging about 75 x 32 mm (3 x 1.25").
Breeding: The Male and Female duet during courtship, the Male advertising potential breeding sites by scratching a shallow depression at the site and emitting staccato notes and clucking sounds. Favoured nest sites are sheltered cliff ledges, crevices between rocks and cave entrances in cliffs. They will also use abandoned nests of other large birds. If no such sites are available, they may nest on the ground between rocks, under fallen trunks, under a bush, or even at the base of a tree trunk. No nesting material is added. Often several potential depressions are offered to the female, who selects one; this is quite often used again in subsequent years. Very often pairs for life. They are territorial, but territories of neighbouring pairs may partly overlap.
Laying generally begins in late winter, sometimes later. One clutch per year of 1-4 white eggs are laid, measuring 56-73mm x 44.2- 53mm (2.2- 2.9" x 1.7- 2.1") and weighing 75- 80g (2.6- 2.8oz). They are normally laid at 3 days intervals and are incubated by the female alone, starting from the first egg, for 31-36 days. During this time, she is fed at the nest by her mate.
Once hatched, the young are brooded for about 2 weeks; the female stays with them at the nest for 4-5 weeks. For the first 2-3 weeks the male brings food to the nest or deposits it nearby, and the female feeds small pieces the young. At 3 weeks the chicks start to feed themselves and begin to swallow smaller items whole. At 5 weeks the young walk around the nesting area, and at 52 days are able to fly a few metres. They may leave ground nests as early as 22-25 days old, while elevated nests are left at an age of 5-7 weeks.
Fledged young are cared for by both parents for about 20-24 weeks. They become independent between September and November in Europe, and leave the parents' territory (or are driven out by them). At this time the male begins to sing again and inspect potential future nesting sites.
Young reach maturity in the following year, but normally breed when 2-3 years old.
Mortality: Eurasian or Bengal Eagle Owls may live more than 60 years in captivity. In the wild, about 20 years may be the maximum. They have no real natural enemies; electrocution, collision with traffic, and shooting are the main causes of death.
Habitat: Eagle Owls occupy a variety of habitats, from coniferous forests to warm deserts. Rocky landscapes are often favoured. Adequate food supply and nesting sites seem to be the most important prerequisites.
Distribution: North Africa, Europe, Asia, Middle East.
Sometimes I post photos that aren't sharp, but the subject is too special not to post it. This is my first shot of a Juvenile Yellow-bellied Sapsucker. Love seeing this bird and love saying its name. Remember that name used in the old tv westerns? This is a fantastic bird and is not often seen. It drills quietly into trees to reach the sap and is less active than other woodpeckers. Thrilled to see it here at Kaercher Creek this afternoon!
vintage mechanical weighing scale weights laid on their backs 2 LB, 1 LB, 8OZ, 4 OZ probably dating from about 1850
8oz prime beef, thick-cut house bacon, Vermont white cheddar, caramelized onion, Grillo’s pickles, special sauce, sesame brioche
Waverly
Charlestown, MA
Natthanicha has her 8oz gloves laced on by her trainer before she goes on stage to fight at a festival in Ayutthaya, Thailand. Although there are a significant number of female fighters in Thailand, females do not fight at the major stadiums in Bangkok. The gambling industry view female fights as light entertainment.
Adults are 20 cm long with a 43 cm wingspan. They weigh 2.8oz (80 grams),[3] making them one of the smallest owls in North America.
en.wikipedia.org/wiki/Northern_Saw-whet_Owl
To me, a good cheesecake isn't one of those sweet, fluffy, puffy, water-bathed treats coddled into creation. Good cheesecake is firm, not-too-sweet, slightly crumbly with a crust that I'm told is "new york style". If it doesn't taste awesome without the fruit toppings and other things that get thrown on, then something's wrong.
I'm just a little bit of a cheesecake snob. Just a bit.
New York Style Cheesecake
4 8oz packages of cream cheese
1 can (14oz) sweetened condensed milk
4 eggs
1/3 cup flour
1 tablespoon vanilla extract
In a mixer, soften cream cheese and beat until spreads easily. Add sweetened condensed milk, beat until combined, scraping sides of bowl as necessary. While beater is running, add one egg at a time until combined and add the vanilla. A few little lumps of cheese are fine, but try to thoroughly mix. Lastly beat in the flour. Set aside.
Crust
1/3 cup butter
1/3 cup white sugar
1 egg
1 1/4 cup flour
Mix ingredients in a small bowl until crumbly and starting to stick together. If you want a crust that is just on the bottom, use a single batch. Double the batch to get what you see in the picture above.
Preheat oven to 350.
Bottom Crust only: Line the bottom of a 9" springform pan with parchment paper. If you don't like your cheesecake sticking to sides of the pan, line the sides as well. A bit of butter makes a good glue to keep the parchment in place. Press single batch of crust mix into bottom evenly. You can use the back of a tablespoon to smooth it out. Pour in your cheesecake batter.
NY Style Crust: For a crust all the way up the side, press half of a double batch into the bottom of the pan, then use the rest to press around the sides. Don't worry about it looking perfect. This is a rustic looking cheesecake. Just try to get it as even as possible up the sides of the pan (about 2 1/2 - 3 inches, I think). Pour in the cheesecake batter. Don't panic if there's more batter than crust. It'll still cook great. You'll just know next time you could've gotten the crust a bit higher.
Whichever style you make, bake on bottom rack of oven for approximately 1 hour. Could take 15 minutes more depending on your oven and the weather.
Bottom rack is essential to get the bottom of the crust well cooked if you are not blind baking first. Some ovens can be temperamental, and for that I suggest blind baking first to ensure you don't have an underdone crust. Blind bake the crust for 10 minutes before adding the filling.
You'll know its done when the top is puffed and golden without looking wet in the center, and it doesn't jiggle too much. Remove to a cooling rack. Let it cool to room temperature before chilling, otherwise the top will get sweaty. Chill for 6 hrs or overnight for best results. It is a very thick cake so it does take a while. Cut with a wet knife to keep it from sticking to the blade. I cut it into 12 pieces.
Variations:
Marble Cheesecake: Half the batter. Melt 3 oz of semi-sweet chocolate and stir into one half. Alternate portions of plain and chocolate batter, use a knife to marble as desired.
Lemon Cheesecake: Substitute vanilla for any extract of preference. It doesn't hurt to add some zest if you have a fresh lemon around. The lemon is a flavoring rather than being tart like a pie. Goes really well with a homemade raspberry sauce. Try your favorite extract. It is difficult to go wrong.
Additional Notes: For adding actual fruit, I'd just suggest checking other recipes on the internet and experimenting. So long as the batter doesn't get runny and you don't mess with the basic structure, this is a pretty flexible recipe. And if you love your toppings, pretty much any fruit or sauce goes well.
One dinner party I put together a bowl of strawberries in a lightly thickened sauce, a bowl of cooked blueberries, and a bowl of raspberry sauce (seeds strained out). People simply spooned their favorite over their piece of cheesecake.
I think it would be possible to make this into a sugar free recipe. 1 can of sweetened condensed milk is essentially 1 cup of evaporated milk cooked together with 1 1/4 cup sugar until the sugar dissolves. It stands to reason you could use just the cup of evaporated milk and then your equivalent sweetener of choice. You may have to cook the cheesecake a little longer, or I might try adding a bit of extra flour or cornstarch for thickener. As for the sugary crust... well you could replace it with a nice ground nut base like pecans and almonds on the bottom of the pan.
Oh, and the recipe works fine with both the regular cream cheese or the reduced fat creamcheese. As for fat free creamcheese... well to me its like tofu-meat. Fine if you like that sort of thing, but I'd rather indulge on the real thing and make up for it later.
Edit: Blind bake with tinfoil!
Good day-trip in the rain yesterday with this hard fightiing common shortly followed by a 15lb 6oz mirror a couple hours later
The Briar Rose.
The chef's special.
8oz sirloin steak
Chips
Peas
Tomato
Mushroom
all at the special price of £6.99
Plus a pint of Brains SA
1st June 2017
4oz, 6oz, 8oz, some of our favourite vessels for staff espresso drinking. They all tell a story and suit different coffees.
I've posted this earlier, it shows how long I've been working on this project in between other jobs. I'm posting this again to keep these pictures together.