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The tripe soup is a traditional and still popular dish all over Turkey. There is at least one restaurant serving only tripe soup in every small town of the country. There are several of these restaurants in big cities like Istanbul and Ankara. It is a tradition to drink this soup late at night on special occasions and particularly after consumption of alcohol. In many places, it is also served as a breakfast. In my hometown (Eskişehir, Turkey) there are a couple of dozens of tripe restaurants. However, Onur Restaurant is the most popular one among them which was established about 40 years ago. For many years, I had been a regular to this restaurant. I took this portrait of the chef, who cooks delicious tripe soup, during my last visit to the restaurant last year, as a memory for my family, so that they can go to the restaurant even if I wouldn’t be able to. I consider we have to keep such traditional restaurants alive.
You can find the recipe of Turkish Tripe Soup here: www.turkishcookbook.com/2008/03/tripe-soup.php
Let's see....we're still in the depths of the depression, so let's remind those poor hoi poloi selling pencils or apples how much above them we are......so let's gold plate the mascot on our Cad V-16 Limo, so there is NO DOUBT we are not like them.........besides it makes it easier for the chauffeur to pick out our limo among all the others at the club.....
A tiny wild strawberry that grows in and around some of my azaleas by my bedroom windows. Another from the archives :) Happy Wednesday!
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This is another of the 348 shots I took of this boar eating that big beautiful salmon I have posted several shots of before.
I cropped in a little closer on this one so you could see the salmon's head. Sorry if this is too graphic or unappealing to some but to me it's fascinating. Not something many people see everyday so here it is.
Doesn't mean I'm cold or don't have feelings for the salmon but this is just raw nature and the bears have to survive
A ristra, also known as a sarta, is an arrangement of drying chile pepper pods, garlic bulbs, or other vegetables for later consumption. In addition to its practical use, the ristra has come to be a trademark of decorative design in the state of New Mexico as well as southern Arizona.
This one is just for decoration as it's been outside forever gathering dust.
I didn't have the correct date set on this camera but it was taken today 1/17/25.
Compositionally Challenged
Week 24: Breaking the Rules
I'd say I broke the rules of proper exposue here as well as the one saying you can only use vintage lenses like this with a lens hood in direct sunlight. Perhaps also some rule on finding an interesting subject and avoiding busy looking backgrounds... who knows. I just had 2 minutes of time before I had to rush back to my kids who were already shopping, so I was only looking for color: Guess I found it!
Shot with a Gaumont-Kalee "Series H 140 mm F 2.2" (projection lens) on a Canon EOS R5.
Impressions
as far as we can see
or say,
are the make up
of each and every day
human ingredient
of daily consumption
with effect
from momentary 'now' -
time for fulvous evening to reflect
in the middle
the dispossession of all
yet so free to please
sharing the decal of heart;
kisses on a winter breeze
for the setting conferee
feelings may decamp here, and now
but wishes follow the light of mind
scattering pain, mellowing the strain
for truth and nature are always lovingly entwined
in the eyes of purity and survival
instint is the chrome that drives us forward
the shine and glint, accelerating pleasure
under Summer's crown; or a Winter silhouette
we are guided by nature and need beyond measure.
by anglia24
12h15: 18/12/2007
© 2007anglia24
☀
THANKS FOR YOUR VISIT AND FAVES
ON THE REACTIONS I WILL TRY TO RESPOND BACK
Stinkzwam met duivelsei
De Stinkzwam komt met behulp van een eiertand uit een 3–6 cm grote knol die in de volksmond met heksen- of duivelsei wordt aangeduid.
De sterke geur doet niet vermoeden dat deze paddenstoel ook eetbaar is. De steel van jonge exemplaren van de grote stinkzwam is eetbaar; naarmate hij ouder wordt neemt het psilocainegehalte toe waardoor hij te giftig wordt voor consumptie. Het heksenei, ontdaan van de sporenlaag, wordt gebakken opgediend en geldt in sommige culturen als afrodisiacum; dit vanwege de uiterlijke overeenkomst van het volwassen exemplaar, met het mannelijk lid. Deze veronderstelde werking is echter nooit aangetoond.
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Stink fungus with Devil's egg
The Stink fungus hatches with the help of an egg tooth from a 3–6 cm large tuber that is popularly referred to as a witch's or devil's egg.
The strong smell does not suggest that this mushroom is also edible. The stem of young specimens of the great stink mushroom is edible; As it ages, its psilocaine content increases, making it too toxic for consumption. The witch's egg, stripped of the spore layer, is served fried and is considered an aphrodisiac in some cultures; this is because of the external similarity of the adult specimen to the male member. However, this supposed effect has never been demonstrated
OOTD:
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5 CORSET COLORS
2 STRAPS COLORS
3 CHAIN COLORS
8 PANTS COLORS
2 BELT COLORS
NORMAL AND SQUEEZE VERSIONS
SHOW/HIDE OPTION ON NORMAL VERSION
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BOOTS
7 BOOTS COLORS
5 LACES COLORS
7 SOCKS COLORS
3 METALS COLORS
SHOW/HIDE SOCKS
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Available at: Tentacio Mainstore
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xoxo♥
These leaves have just about covered the concrete post.
______
Nikon Z6, Nikkor 24-70mm f/4 S,
Exposure X6, Silver Efex Pro 3
SS Sicamous is a large four decked sternwheeler commissioned by the Canadian Pacific Railway (CPR) and built by the Western Dry Dock and Shipbuilding Company for Okanagan Lake service between the fruit communities of Penticton, and other towns of Kelowna and Vernon, British Columbia. SS Sicamous launched in 1914, Sicamous ran for many years connecting rail lines and areas. The vessel operated until 1937 and is currently beached as a part of a heritage shipyard operated by the S.S. Sicamous Restoration Society in Penticton. The vessel today is operated both as a museum and events and banquet facility.
Form
Built in 1914, Sicamous made daily trips around Okanagan Lake until 1936, with her last official voyage in 1937. Throughout her twenty-two years of official service, Sicamous remained an important link within the transportation system of the Okanagan. Sicamous now resides in Penticton where she continues to undergo restoration. Sicamous had the following dimensions:
Length: 200.5 ft (registered); 228 ft (overall)
Breadth: 40 ft
Height (main deck to pilot house): 53 ft
Gross Tonnage: 1786.65 tons
Net Tonnage: 994.38 tons[1]
Although passengers would board the ship on the cargo deck, their access was limited to the bow. After boarding they would head up either one of the two exterior staircases leading to the saloon deck. The saloon deck was home to the exquisite dining hall featuring an impressive mezzanine balcony and clerestory windows. Located at the bow was the Gentlemen’s Saloon with bar, while the stern housed the Ladies Saloon complete with a beautiful bridal suite. Above the saloon deck was the observation deck or gallery deck. This was where passengers would go to admire the beautiful view of Okanagan Lake and the surrounding area. Much like the saloon deck, ladies and gentlemen each had their own separate observation area with women observing at the bow, and men at the stern. Just beneath the Pilot House was the Texas Deck. This area served as a casual meeting place for the captain and his crew.
The Kettle Valley Railway, which ran along the East side of Okanagan Lake, as well as the construction of the highway along the West side and also the Great Depression in the 1930s contributed to Sicamous losing money for the CPR. As a result, the CPR decided to renovate Sicamous, removing the Texas Deck and two thirds of the observation deck. These changes were designed to reduce wind resistance and weight, decreasing coal consumption and allowing for more cargo to be transported. Despite her decrease in size, Sicamous remained a first-class steamship with the same fine Australian mahogany and Burmese teak finishings.
Function
Sicamous was a steam-driven sternwheeler, consuming an average of fifteen to seventeen tons of coal each day,[2] depending upon weather conditions and the number of stops made along the lake.[3] Today Sicamous remains the largest steam-powered, steel-hulled sternwheeler in Canada. Twenty-three feet long and made of Carnegie flange steel, the boiler was designed to burn 1720 kilograms of coal each hour. It was important to maintain a large and very hot fire burning within the boiler. Surrounding the fire was a steel chamber containing water pulled from the lake as well as 320 hollow tubes. These tubes would heat rapidly, quickly turning the water to steam. Pressure would build and the temperature would rise. The steam pressure was constantly monitored and maintained at 160 psi by a fireman or an engineer who was responsible for manually releasing steam as needed. This steam would travel from the boiler to the engines via the bulkhead, a large tube attached to the ceiling of the bilge. Sicamous had two engines, each with a low- and high-pressure cylinder. Steam would travel from cylinder to cylinder, moving pistons which were attached to the ships pitman arms. These pitman arms were connected to the wooden stern wheel and moved completely out of phase with one another, distributing power equally to both sides of the stern wheel.
Purpose
Built in 1914 and retired in 1936, Sicamous dedicated twenty-two years of service to the CPR, the people of the Okanagan and those simply travelling through. Although always a first-class steamship complete with luxurious staterooms and cabins, Sicamous was renovated in 1935 and became primarily a cargo vessel, reducing her total number of berths from 80 to 20. This change was in hopes of serving the people of the valley better while increasing her profits. Operation: Construction of Sicamous began September 1913 and continued throughout winter, finishing in the spring of 1914. The hull, engine and boiler were fabricated beforehand in Port Arthur, Ontario (Thunder Bay) and shipped to the construction site at Okanagan Landing. It took seventeen railcars to ship the prefabricated materials out West. Up to 150 men were hired to build both Sicamous and Naramata. The cost to build Sicamous alone was estimated to be $180,000 not including the additional $14,000 spent on fine furnishings.
Sicamous was launched May 19, 1914 at 2:15 in the afternoon, and had its first excursion June 12 of 1914. The first to pilot the ship was Captain George Estabrooks, followed by Captain Otto Estabrooks in 1915, Captain William Kirby in 1916, Captain George Robertson from 1917 to 1921 and lastly Captain Joseph Weeks from 1922 to 1935. To be captain of such a ship was considered to be one of the most prestigious careers in the Okanagan Valley and each captain was held in very high regard.
Crew Complement and Officers
While off duty, the twenty-four crew members aboard Sicamous would sleep in the crew’s quarters at the stern of the cargo deck. These rooms consisted of three single bunks and housed up to six men. Crew members would sleep in shifts, sharing bunks where need be. Their quarters were known for having bed bug and cockroach infestations while also being plagued by the many mosquitoes living in the valley. However, a warm place to stay overnight and three meals a day were included in the crew’s wages. Chief Engineers aboard Sicamous included:
William Jacobs
D. Stephens
D.H. Biggam
John F. McRae
P.H. Pearce
During World War One, many of the Lake and River Service’s skilled engineers left for battle, leaving numerous steamships, including Sicamous, without a Chief Engineer. As a result, Dave Stephens (rumored to be the D. Stephens above) filled in for the younger men who had joined the army. Dave Stephens was the British Columbia Lake and River Services’ Primary Chief Engineer and oversaw operations from Nelson. Captains aboard Sicamous included:
Captain George Estabrooks (1914)
Captain Otto Estabrooks (1915)
Captain William Kirby (1916)
Captain George Robertson (1917-1921)
Captain Joseph Weeks (1922-1935)
Reference - WIKIPEDIA
Thank-you for all the overwhelming support and many friendships.
~Christie by the River
** Best experienced in full screen
'Why be a copy, when you were born an original'
An old church in Lynchburg, Virginia is virtually consumed by a turbulent atmosphere on an early morning…
Like to see the pictures as LARGE as your screen? Just click on this Slideshow : www.flickr.com/photos/reurinkjan/sets/72157624932250006/s...
The first sunbeams in the morning are reaching the rocks and peak, the clouds are clearing up.
The grassland region to the northeast of Tro La pass-4864m (or Cho La Pass) is known as Yilhun.Here two rivers,the Tro(Cho)-chu and Dzenu-chu drain from the Trola Range to form the Yi-chu,a fast-flowing tributary of the Nyag chu ཉག་ཆུ་ (Yalong). Here I visited the sacred glacial lake of Yilhun Lha Tso-4110m,situated some 30km below the Tro La pass. This lake is one of the most beautiful in all Tibet བོད. Its shores bedecked with colossal carved mani stones, many of which are the work of a local stone carver named Trador. The mountains and rocks surrounding the lake are said to assume the divine form of the Cakrasamvara mandala to those who have the pure vision to perceive them as such.
_______________________________________________________________________________ Yilhun Lhatso Nature Reserve (190 sq km), extending from the lakeshore as far as the jagged snow peaks of the Trola range to the south, is a natural habitat for176 species of wild animals, including the red deer (cervus albirostris), the snow-leopard, the argali, the red fox and various birds of prey. the flora of the reserve include distinctive azaleas, dragon spruce(Picea asperata),cypresses and the snow lotus སྤྱང་དུག་པ changdukpa (Sasssurea laniceps ) .
The Nomads of these upper valleys supplement their income by collecting caterpillar fungus for Chinese medicinal consumption.
Moray or Muray (Quechua) is an archaeological site in Peru approximately 50 km (31 mi) northwest of Cusco on a high plateau at about 3,500 metres (11,500 ft) and just west of the village of Maras. The site contains unusual Inca ruins, mostly consisting of several terraced circular depressions, the largest of which is approximately 30 m (98 ft) deep. As with many other Inca sites, it also has an irrigation system.
The purpose of these depressions is uncertain, but their depth, design, and orientation with respect to wind and sun creates a temperature difference of as much as 15 °C (27 °F) between the top and the bottom. It is possible that this large temperature difference was used by the Inca to study the effects of different climatic conditions on crops. Speculation about the site has led to discussion about Moray as an Inca agricultural experiment station.[citation needed] Its microclimatic conditions and other significant characteristics led to the use of the site as a center for the ancient study of domestication, acclimatization, and hybridization of wild vegetable species that were modified or adapted for human consumption.
In our thoughtless actions, we have tossed aside items like shoes and clothes, oblivious to the consequences they may have on our environment. However, recognizing the importance of safeguarding our planet for future generations, it is time for us to unite and make a change. Let us turn our words into action by embracing recycling, and let us cultivate a greener future by growing our own vegetable gardens using recycled materials. Together, we can create a sustainable world where care for the environment extends beyond today and leaves a lasting legacy for the generations to come.
Exploring, the beauty of the past, all else is left to Imagination.
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