View allAll Photos Tagged BASTARD!!
A sort of comedy musical super group comprising; Ade Edmonson, Phill Jupitus, Neil Innes and Rowland Rivron.
Neil is the elder statsmen of the groups Bonzo Dog Doo-Dah Band and later The Rutles.
The night was one long laugh along with jokes and good music.
The concert was part of the Wirral's International Guitar Festival
Idiot Bastard Band 2012 11 013 Floral Pavilian
Is the Arrogant Bastard more about style or substance.
We'll be the first to admit that we don't have much style, which only leaves substance. And this beer has plenty
Ol' Dirty Bastard, aka Ason Unique, aka O.D.B., aka Dirt McGirt, aka Big Baby Jesus, aka Dirt Dog Osirus, on an Etch-a-Sketch
since i hadn't done a whore shot in a while, here. the shirt was mailed off to a desert elf a while ago, along with some other treasures. this was taken slightly more than six months after this shot. quoting from the epic typefest in the description:
the shot also reveals a bit of what cancer does to a body, which is why i used it. not being able to use my legs the way i used to means more body fat and less muscle. that gut alarms me, and the time i'm allowed on the bike or in the pool at the gym isn't enough to make me lose the fat yet. another six months or so and i should be in better shape....
the last six months was full of physiotherapy and time at the gym. i allow myself one day off per week (and sometimes don't take it), and do one physio session and one workout each day, for a total of between three to four hours, plus stretching. a lot of the work is intended to build core strength (recovery from heavy surgery really diminishes this, and it's tough to gain back when you're old) and leg strength. because of the knee troubles i lost a ton of muscle, particularly in the quadriceps, and while it won't come back in mass, i've gained back most of the strength needed to get around.
losing the gut was the big challenge, but adapting diet (everything from changing the type of foods to portion size and times of meals, no simple and easy change) and tailoring some specific exercises for cripples, along with an increase in energy has lard central under control. having the knees replaced also means that weighing north of 100 kilos or 220 lbs is unwise, so when i began i aimed to get down to 90 kilos (198 lbs), something i thought highly unlikely, but today's weight (which i hit three weeks ago and have maintained) is 83 kilos, or 183 lbs.
cancer is a fucking pain in the ass (and everything else) but it's not impossible to kick it back and regain control over parts of your life that were thought to be lost - even after a terminal diagnosis, treatments, invasive surgeries and losing a deli counter's worth of body parts.
i'm also yapping at the cat here, since he decided that the forbidden computer desk was his now that i'd moved from it.
O perna-vermelho-bastardo é muito semelhante ao perna-vermelho-comum na plumagem de Inverno mas muito menos frequente. Nesta plumagem distinguem-se sobretudo pelo bico que no bastardo é muito mais comprido. Encontra-se entre nós sobretudo da passagem migratória... Na plumagem nupcial o comum pouco muda mas este fica quase completamente negro.
E bastardo foi o o nome que eu lhe chamei quando me dei conta que o tinha fotografado mal, sem me esforçar por me aproximar mais, porque pensei que era o comum e não lhe dei importância nenhuma... e era uma espécie que eu nunca vira!
Perna-vermelha-escuro ou bastardo / Spotted Redshank Tringa erythropus)
Lezírias, Vila Franca de Xira, Portugal. (17/02/15)
While I'm slaving away slinging beer out in the county tonight, slake will be having fun at the Madison Theatre.
What a heartless bastard. :D
Este queso lo elabora la joven quesera Silvia Rodríguez Murgó en su quesería Murgó Formatges situada en Sant Iscle de Vallalta, en el Parque Natural del Montnegre (Maresme), Barcelona.
El Bastard es un queso de leche cruda de cabra, de apariencia suave, en su aspecto externo presenta una forma redonda con una corteza de color tostado por el ahumado a baja temperatura con madera de haya. En su interior se encuentra un queso de pasta láctica, quebradiza y con toques suaves de acidez. Acidez que proviene del hecho de de ser un queso de cuajada láctica de 18 horas maduración y cuajado. Este queso se puede combinar perfectamente con mermeladas o fruta fresca, tales como; uva, tomate, pera o manzana. Este queso madura unos 15 días, pero en este caso concreto yo lo deje madurar algo más, por eso tiene ese aspecto seco y quebradizo, pero aún y así está riquísimo.
i trimmed, my friend paul poked a camera in my face. he's talented, as he made me look mostly human and civilised, not the repugnant, crippled menace i am.
this shot shows the length decently. yesterday's warning still applies, creeps.
Laughing Bastards
Gent Jazz, garden stage - 11-JUL-2024
Jan-Sebastiaan Degeyter - Guitar
Michel Mast - Tenorsax
Eline Duerinck Cello
Cyrille Obermüller - Double bass
Marcos Della Rocha - Drums
© Photography Patrick Van Vlerken 2024
Strobist Info: Godox AD200 with a 26-inch octo-softbox camera left and slightly behind and above the subject. Small white V-flat directly camera right of the subject.
This is the Suffering Bastard, a classic cocktail created by Joe Scialom at the Shepheard's Long Bar in Cairo, Egypt in 1940. The Suffering Bastard is a cocktail that belongs to the category of 'corpse revivers' or morning-after drinks meant to help with hangovers. In October 1942, General Erwin Rommel of Germany's Afrika Korps was invading Egypt and Britain's Lieutenant-General Bernard Montgomery of the Eighth Army was throwing everything he could at them to stop the invasion. The Eleventh Hussars who had been recently been incorporated into the Eighth Army were unexpectedly called upon the day after a night of heavy drinking. Joe Scialom filled up every thermos he could find with his Suffering Bastard and had them delivered by taxi 150 miles to the battlefront in the Second Battle of El Alamein. The Eighth Army would successfully repel Rommel's invasion in November. Stories of Scialom's fame and his wonder tonic became world famous and mythologized. Trade Vic, a man keen to ride new trends, put the Suffering Bastard on his menu and it has since been folded into the canon of tiki when there's barely anything else tiki about it.
The creation of the drink itself came from the fact that Rommel's invasion had cut the supply lines into Cairo, so Shepheard's Long Bars normal liquor supplies were running dry. Scialom compromised the Suffering Bastard with Army-issued brandy, shady gin from the South African Post Exchange, home-made lime cordial, bitters, and a local ginger ale. The cocktail seems like an odd split-base buck, but it works. The brandy comes forward while the gin plays in the background. The lime cordial, bitters, and ginger ale/beer give the drink a bright assertive set of flavors for a nice pick-me-up.
1 oz gin
1 oz brandy
0.5 oz lime cordial (home-made is best, avoid artificial flavors)
2 dashes Angostura bitters
4 oz. approx. ginger beer/ale
Combine all of the ingredients except the ginger beer/ale into a shake tin. Add ice and shake briefly. Strain into a chilled collins or double-rocks glass filled with ice. Top with ginger beer/ale. Garnish with a slice of orange and a bouquet of mint.
© Chase Hoffman Photography. All rights reserved.
Broad-leaved Helleborine (a.k.a. Bastard Hellebore, Broadleaf Helleborine, Common Helleborine, Eastern Helleborine, Weed Orchid, Helleborine Orchid, Épipactis petit-hellébore; Epipactis helleborine) - Penny Lane, Penny Lake Preserve, Boothbay Harbor, Maine
bovine bastard: the illegitimate offspring of nature, technology and building.
Process sketch for this piece:
www.flickr.com/photos/52642982@N07/5743411461/in/photostream
studio:indigenous
This is dedicated to Losy cos I think she hates this damn thing.....hahahhahahah
I'm getting a little bored with Flickr...........well to be honest I have been for some time............and I'm gonna take a bit of a break from it.
I'll still be here if anyone wants to say hello....but I thought I'd actually go out and take a few snaps.........get rat-arsed......and generally enjoy the summer here.
I'll post.........to a couple of groups.............otherwise I'll just post and run.
I'm not going.........just taking a break from this damn thing.......so if I don't pay your crap any attention in the next week or two......please don't be offended.........I'll play catch up when I get back.
See you all soon
yes, this car has gone through several name changes on its way to being featured in an upcoming issue of Popular Hot Rodding
This is one of the four varieties of Bastard Beer that was in the box I purchased yesterday. You can see that package in my previous post on Flickr. You have to admire a beer who's motto is "You Shall Know the Bastard, and the Bastard Shall Set You Free" and "Double the Arrogance". None of the relentless pandering and sucking up that we see from the old style, huge corporate breweries that put out an amazing array of insipid beers. This beer is produced by Stone Brewery in Escondido, California which is the largest micro brewery in San Diego County. As you can probably tell, I'm a fan of their beer.
Strobist info: This is another attempt at lighting glass. I haven't come close to mastering the technique, but the book "Light Science and Magic - An introduction to Photographic Lighting" has an entire chapter devoted to this difficult subject, and what I've learned has come from this excellent book. I lit it by placing a YongnuoSB560 in a softbox behind the bottle, and then put a piece of black foam board, a little bigger than the bottle, to act as a gobo, in front of the softbox, but behind the bottle. The flash was in manual mode, and was triggered by a Yongnuo RF-603N. Because there was no light coming from the flash onto the front of the label, I had to take a separate exposure for the label and then do an HDR thing in Photoshop. Down below in the first comment, I have included a making of picture that shows the setup that I used for the lighting. It's a dirty job, but someone's got to do it.
I enjoy good beer, and appreciate a clever or interesting label. Other pictures that I've taken of beer can be seen in my Beer album.
Separatist Soldiers being shown what's what by Marine T.A.H. MK XXIV "Bastard" Infantry Support Hardsuit.
Este queso lo elabora la joven quesera Silvia Rodríguez Murgó en su quesería Murgó Formatges situada en Sant Iscle de Vallalta, en el Parque Natural del Montnegre (Maresme), Barcelona.
El Bastard es un queso de leche cruda de cabra, de apariencia suave, en su aspecto externo presenta una forma redonda con una corteza de color tostado por el ahumado a baja temperatura con madera de haya. En su interior se encuentra un queso de pasta láctica, quebradiza y con toques suaves de acidez. Acidez que proviene del hecho de de ser un queso de cuajada láctica de 18 horas maduración y cuajado. Este queso se puede combinar perfectamente con mermeladas o fruta fresca, tales como; uva, tomate, pera o manzana. Este queso madura unos 15 días, pero en este caso concreto yo lo deje madurar algo más, por eso tiene ese aspecto seco y quebradizo, pero aún y así está riquísimo.
Este queso lo elabora la joven quesera Silvia Rodríguez Murgó en su quesería Murgó Formatges situada en Sant Iscle de Vallalta, en el Parque Natural del Montnegre (Maresme), Barcelona.
El Bastard es un queso de leche cruda de cabra, de apariencia suave, en su aspecto externo presenta una forma redonda con una corteza de color tostado por el ahumado a baja temperatura con madera de haya. En su interior se encuentra un queso de pasta láctica, quebradiza y con toques suaves de acidez. Acidez que proviene del hecho de de ser un queso de cuajada láctica de 18 horas maduración y cuajado. Este queso se puede combinar perfectamente con mermeladas o fruta fresca, tales como; uva, tomate, pera o manzana. Este queso madura unos 15 días, pero en este caso concreto yo lo deje madurar algo más, por eso tiene ese aspecto seco y quebradizo, pero aún y así está riquísimo.
Laughing Bastards
Gent Jazz, garden stage - 11-JUL-2024
Jan-Sebastiaan Degeyter - Guitar
Michel Mast - Tenorsax
Eline Duerinck Cello
Cyrille Obermüller - Double bass
Marcos Della Rocha - Drums
© Photography Patrick Van Vlerken 2024
I think most us remember where we were on that day, the day the world changed.
I'm not a fan of museums, I personally find them dull. The one and only exception to this is the Newseum in DC - I enjoyed every second of it, from it's coverage of the history of media, to the pulitzer exhibits (!!!), to this exhibit of newspapers' reaction to 9/11. I've never been so immersed at a museum. Will definitely go back.