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Not a New York shot - as most of mine have been lately - but a macro test of a new camera. That turned out quite successfully, as it happens, so off to Flickr I sent it. Oh, and by far and away the tastiest subject I've ever eaten immediately after taking a photograph of, too. Although I must really remember to take more pictures of chocolate... Taken in Peterborough, England, August 15, 2006.
I had a good scare this week. The fancy pants 23" Apple Cinema Display I use with my laptop decided to stop working. I googled around for the LED flashing codes I was seeing and found a odd work around to the problem. The 90W power adapter is prone to failure and using a 150W power supply designed for the 30" display seems to resolve the issue. Apparently just bringing in another 90W power supply will not solve the problem. Whatever...I shelled out $150 for a replacement power supply and my monitor immediately came back to life.
I worked on this painting for a short time this morning. This is oil bars on canvas; I am working from a photo that I took recently at Long Hill Gardens (posted here October 18.) This morning I wanted to adjust the placement of the apples. So I could see what I was doing, I used a different color of red, and this color is also a bit closer to what I want for these apples. I mixed up a little more grayish green just to cover up the lines I do not want to keep.
green apple scotty dog and kitty sit cozily atop salmon salad and wholegrain toast hearts. butter lettuce, french breakfast radish and spicy edible flowers in the magewappa too. happy weekend!
Its just some apples. You know you have a problem when the whole criteria for buying apples is how good they will look in a photo.
Apple trees on Prince Edward Island are hung heavy with ripe and ripening apples. It's apple picking time! Here, Paula Reds are ripe and beginning to fall, a perfect time to pick.
Photo taken with the Olympus OM-1 and M.Zuiko 12-40mm f/2.8 Pro.
Apple Store de Ginza en Chuo, Tokio, Japan / Japón・日本・東京・中央区・銀座
ipad / iphone / ipod / mac / apple logo
La manzana de Apple también está presente en la capital tokiota en tiendas repartidas por Ginza o Shibuya además de las que podemos encontrar en otras ciudades como Osaka o Nagoya. Si veis una, recordad que cuentan con Wi-Fi abierto de forma gratuita por lo que pueden constituir un oasis repentino desde el que echar un vistazo rápido a nuestro correo electrónico o Google Maps.
¡Pon una en tu vida!*
* Si no ves una manzana en el texto es que aún no has dado el salto al lado luminoso de la fuerza. La resistencia es fútil.
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Apple's apple is also present in Tokyo, in some stpres from Ginza and Shibuya besides those found in other cities like Osaka or Nagoya. If you see one, remember that they have free wi-fi which you can use to take a look to your emails or google maps.
Pulsa L para ver sobre negro / Hit L to see on black
Pulsa F para marcar como favorita / Hit F to fave
Its apple season here in Canada and I just wanted to reflect that in this picture.
I wish I could say that I woke up early to pick apples in an orchard, then rode on a horse drawn buggy and enjoyed a nice hot cup of apple cider then finished the morning off with a big plate of apple pie. (And documented that morning in pictures)
But I can't cause I haven't really gone apple picking ever so I did the next best thing, pose my sister picking an apple from a certain tree close to our house but not really our house.... yeah, I'm not gonna go into specifics lest I be charged with trespassing lol.
I served these with creme anglaise on the side...yum!
Apple Turnovers
For the Crust:
1 1/2 cups plus 2 tablespoons bleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
2 tablespoons vegetable shortening, chilled
3 tablespoons ice water, or as needed
For the filling:
2 tablespoons butter
4 Granny Smith apples, peeled cored and thinly sliced
1 cup sugar
1 teaspoon cinnamon
2 tablespoons rum
1 tablespoon cornstarch
1 tablespoon lemon juice
1 egg yolk
1 tablespoon milk
For the dough: Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over-mix.
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to 2 days.
When ready to use, sprinkle a little flour on a smooth work surface, and using a rolling pin or dowel, roll the pie dough into a large circle about 1/8-inch thick. Use a cookie cutter or small knife to cut 6 (6-inch) rounds into the dough. Place the pie dough rounds on a parchment lined baking sheet and place in the refrigerator to cool.
For the filling: In a large saute pan set over a medium-high heat, add the butter and melt. Place the apples in the saute pan and cook for 1 minute. Add the sugar, cinnamon, and rum to the pan and cook for 2 minutes more. While the apples are cooking, make a slurry out of the cornstarch and lemon juice and add it to the apples. Continue to cook for 1 minute and remove from the heat. Place the apples on a parchment lined sheet pan to cool.
When the apples are sufficiently cool enough to handle, remove the pie dough rounds from the refrigerator. Divide the apples evenly between the rounds. Be sure to place the apples on only half of the round to allow space to fold the other half over the first. Once you fold the dough over, pinch the edges together and then crimp the edges with the tines of a fork. Make a slit in the top of the turnover to act as a vent for the steam. Whisk the egg yolk and milk together and brush the turnovers with the egg wash. Place the turnovers in the refrigerator to cool. Preheat the oven to 400 degrees F.
When the oven is hot, put the turnovers in the oven and bake for 25 minutes, or until golden brown. Remove from the oven and serve either hot, or when cooled.
OK...if you really want to make them tastier...you can deep fry them!!!
Source: Mr. Lou's Apple Turnovers, Recipe from Emeril Lagasse
Best Baking Apples
Almost any apple will do when you're making turnovers or pie. But the following are particularly good choices.
Granny Smith: Tart, juicy, and aromatic, Grannies are one of the most flavorful apples for baking.
Cortland: These apples are tarter when fresh but grow sweeter with age. They offer a nice flavor when baked.
Golden Delicious: They hold their shape well but can be a bit bland. Lemon juice perks them right up.
Braeburn: Sweet, juicy, and fragrant, this variety tastes great alone or mixed with another type of apple.
This See! See! Brand apple crate label was used by Washington Sales, Inc., of Wenatchee, Washington during the early 20th century. The lithographed label was produced by the Schmidt L. Company of Seattle, Washington. The label features an illustration of a boy with oversized head holding an oversized apple on a beach. This label promoted the health benefits of eating apples, showing that eating apples led to healthy, ruddy children.
Details: americanhistory.si.edu/collections/search/object/nmah_136...
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