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The "GT40" car in the foreground uses a series hybrid powertrain that allows it to have fewer batteries and longer range (and refuel in less than a few hours). The X1 in the background is a pure EV. They're both fast but the GT40 powertrain is a better fit for existing vehicles and infrastructure.
Carré short story. Add beauty to your life.
Provence. The Poirot family’s house has a beautiful vineyard, on a slight slope, laden with grapes. A long, straight road leads towards their house. We leave the car in the yard, where a mongrel of unidentifiable parentage comes to meet us. The lady of the house welcomes us at the door. “It’s really hot today, I’m so sorry.” My wife replies, almost laughing, “You don’t really mean that. Your home is even lovelier at this time of year.” Madame Poirot smiles and replies, “And you haven’t seen the big innovation yet, come in!” She leads us into her world, announcing a change. We walk in, with huge
question marks over our heads, just like in a cartoon. “You should keep your cardigans on, it’s quite cool in here.” Madame is talking, but not to us. She is talking to keep us entertained en route, just like museum guides between masterpieces; her only concern is not to waste time and to show us her new treasure. “Dadadadà!! A new kitchen!. Madame Poirot explains that handsome is as handsome does, and starts laying the table, while the dog puts its paws on the work-top and whines for food. I say I didn’t think a kitchen could be so beautiful. And I really mean it.
2nd Course: "Scrambled Scallops"
Scrambled scallop mousse with caviar served in an egg shell.
Paired with Elyse Winery's "L'Ingenue" (Failed to take a picture. Sorry!)
Notes: This course was incredibly briney. As a friend at my table described it, this dish tasted like the ocean breeze as experienced on the end of a pier. This flavor was even more intensified with the wine pairing. In fact, the effect of adding the white "L'Ingenue" wine was like eating oysters on a half shell - very raw sea and shellfish flavors. The wine was very shallow and light on its own, but man, paired with the scallops and caviar - bang! It hit it off with a lot of flavor!
The scallops were the consisitency of very loose scrambled eggs, or like oeufs brouillés. I haven't seen the recipe yet, but I imagine it's scallop mousse that's been scrambled with lots of cream and butter. Lots.
The caviar was very salty (no need for any additional salting at all) and the eggs added to the already briney scrambled scallops. Although it was meant as a decoration and "holder" for the egg shells, I enjoyed the red peppercorns with this dish.
Some of the dishes toward the end of the service featured mis-matched egg shells, which depending on your sense of humor, you may find "cute" or downright sloppy on the kitchen's part. Many of the eggs were cracked, as well, and some of plates featured the top half of the egg shell (the shallow smaller end) filled, or rather, over-flowing with scallops and caviar with the bottom half as the cap. Very clumsy.
I was especially dismayed by the lack of spoons for this course. Not only should we have been provided spoons, but they should be demi-tasse spoons - small enough to scoop out all the lovielies in the shell with. Instead, we had to have scoop half drink the contents with forks. We ended up just doing scrambled scallop shooters. Appreciated the clever double-meaning presentation, but was not practical at all.
Love wins, Gay Pride LGBTQ+
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Learn how to make your own working replica of the 1952 Fraction Of An Inch Adding Machine right here.
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This is my humble contribution to one of Nasa's Juno's Perijove 7 phase RGB raw images. I processed the original Juno's raw images and enhanced the images to create this new image. I also added an animation comparing the size of Jupiter's red spot to Earth.
To actually see my work click the link below
www.missionjuno.swri.edu/junocam/processing?id=2207
Juno's Source image: www.missionjuno.swri.edu/junocam/processing?id=JNCE_20171...