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View from the cab car of an eastbound Harvard Sub train arriving at Clybourn, as another westbound train makes its station stop, in March 1983.
C&O Baldwin 2-6-6-2 1309 on display at the B&O museum, prior to it moving to the Western Maryland Scenic RR for restoration. Better days to come!
@C_MichelleJKT48 : Baa~ menghilang duluuu💕✨ t.co/bbX46ctGln (via Twitter twitter.com/C_MichelleJKT48/status/758462162448678912)
C-FIAS - Cessna C-525A CitationJet 2- Airsprint Inc.
at Hamilton International Airport (YHM)
c/n 525A0511 - built in 2013
re-painted
Locomotive 075 shoves a work train towards Ocean Parkway, seen here rounding the curve at W 8th St.
R52 (GE 45-ton, 1977)
W 8th St-New York Aquarium Station
Brighton Line - BMT
Dash 8-Q400MR c/n4577 C-FXFK seen here departing Jersey during its delivery flight to Securite Civile with whom it will be re-registered F-ZBMH. The full ferry flight 16-18 June 2019 was Abbotsford-Thompson-Iqaluit-Keflavik-Jersey-Nimes
C-GTSH - Airbus A-310-304 - Air Transat
in the new "Welcome"-colours
at Toronto Lester B. Pearson Airport (YYZ)
c/n 599 - built in 1991 for Lufthansa - operated by Air Transat since 2004
MSN 368
The former XC-ALA sitting in a chilly CYYC.
Sitting now completely dismantled at Regent Aircraft Services (Apr 13, 2016).
C-FZWS - Boeing B-737-76N/W - WestJet
(leased from GECAS)
at Toronto Lester B. Pearson Airport (YYZ)
c/n 32.731 - built in 2001
Aeronave C-99 em Punta Arenas (Chile) durante o 8º VOO DE APOIO A OPERACAO ANTARTICA XXVI.
Aviação de transporte.
Veja mais sobre a Força Aérea Brasileira:
www.facebook.com/aeronauticaoficial
Queso elaborado por la queserÃa artesana Riudavets ubicada en medio del Esquirol, un municipio muy extenso situado al este de la comarca de Osona, justo a las puertas de entrada al Collsacabra. En Roger Riudavets es el fundador y quesero. Iniciaron este proyecto a finales de 2015, pero no ha sido hasta 2019 que se han animado a construir su propio obrador.
El C'mon Bri es un queso de leche cruda de vaca. Se trata de un queso estilo Brie, como su nombre ya nos indica.
Maduración: 1 - 2 meses.
Tiene carácter, de sabor fino y perfumado. Queda muy bien fundido sobre una tostada, verdura, pizza, morcilla... Vino tinto con un punto de crianza.