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That's my friend's microwave, I am slightly worried about the use of the CHILDREN COOK programme ...
D-ABUH @ FRA
Condor (Thomas Cook) [DE] [CFG] [881]
Boeing 767-330/ER [76W]
D-ABUH (cn 26986/553)
7T-VKC @ FRA
Air Algerie [AH] [DAH] [124]
Boeing 737-8D6 [73H]
7T-VKC (cn 34166/1773)
4X-EAK @ FRA
El Al Israel Airlines [LY] [ELY] [114]
Boeing 767-3Q8/ER [763]
4X-EAK (cn 27600/655)
PT-MVM @ FRA
Star Alliance (TAM) [JJ] [TAM] [957]
Airbus A330-223 [332]
PT-MVM (cn 869)
PT-MUD @ FRA
TAM Linhas Aereas [JJ] [TAM] [957]
Boeing 777-32W/ER [77W]
PT-MUD (cn 37667/751)
D-AIHE @ FRA
Lufthansa [LH] [DLH] [220]
Airbus A340-642 [346]
D-AIHE (cn 540) "Leverkusen"
all parked at Frankfurt Rhein-Main International Airport [FRA] [EDDF]
Junk Jet contains all sorts of works: written, drawn, programmed, photographed, hacked, tinkered, cooked, and played; works that display an addiction for the speculative.
Sam Jacob observes the connection of the sacred and the technical, the moral and the functional. Temporal or reversible, informal networks, beyond the order of power, and observed in Russia or Turkey, are the topic analysed by Peter Mörtenböck and Helge Mooshammer. Within the WWW, but also challenging temporal conventions, Olia Lialina speculates on a mysterious webcam project of an empty bed. Reflecting on the computer as a new tool for designers, Neil Spiller and Georg Trogemann, from very different points of views, deal with machine architecture and their spaces between poetics and cybernetic automata. Roomservices, Aram Bartholl, Annett Zinsmeister, and Dadara deal with the concurrence or clash or completion of virtual and real space. From the photo booth, via a skip, to an ordinary building, and wiped off graffiti, there are stories and projects of the every day life and its minuscule gambles. Recetas Urbanas show an example of architectural misuse converting urban reserves to playgrounds. Julian von Klier’s photographs show spoors of graffiti works, which are tried to be deleted. The netartists 0100101110101101.org, also working with signs, contribute with the project “An Ordinary Building”. ‘Monsters’ is called a compendium of all of the monsters found in the contemporary practice and discourse of architecture. Maywa Denki introduces their music of nonsense objects, and Jodi’s delicious cooking recipe will make your stomach happy. Junk Jet features the “Junkancial Times” insert: best tips to speculate. Don’t miss the junk architect’s tattoo!!
With speculative contributions by: 0100101110101101.org, 5Voltcore, Andrew Maynard, Annett Zinsmeister, Aram Bartholl, Asli Serbest, Baubotanik, Carsten Nicolai, Dadara, Damon Rich, Debel, Dirk Specht, Florian Cramer, Franz Liebl, Georg Trogemann, Gerburg Celestine Stoffel, Hartmut Winkler, Helge Mooshammer, Jacob Reidel, Jan Vormann, Jodi, Julian von Klier, Katja Thorwarth + Kristy Balliet, Marc Gubermann, Maywa Denki, Mona Mahall, Mowblind, Neil Spiller, Olia Lialina, Palace, Paul Claessen, Peter Mörtenböck, Recetas Urbanas, Roomservices (Otto von Busch + Evren Uzer), Sam Jacob, Samuel Rhoads Clarke, Teaest, Zeitguised
Release Date: November 2008
ISSN: 1865-9357
Number of pages: 100
Measurements: 24 x 16.5 x 0.7 cm
The former Reading Railroad tug BRANDYWINE was photographed in Boston, MA in 2004 operating for Eastern Towboat.
Olean, NY. August 2018.
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If you would like to use THIS picture in any sort of media elsewhere (such as newspaper or article), please send me a Flickrmail or send me an email at natehenderson6@gmail.com
My wife and I decided to have Cook Out. While waiting in line to get our food, I snapped this picture of the sign.
Thursday, September 9 2010
Let's cook!! Today, I'm learning how to cook my favorite meal... pasta! Who wants to join me?
Rocking the pink & white leggings and gilet from Henrietta Ludgate's 2012 Collections.
Model - Amy Beth Cook
Hair - Teresa Ruiz de Munain
Makeup - Natalie Kemp
Photography - Me, Pete Repka
Ee Island - Aitutaki Atoll - Cook Islands 2011
Picture taken with:
Olympus DSLR E-3 Zuiko Digital 14-42mm & CL Polarizer
Lightroom 2.7 & PhotoShop
© 2011 by e t d j t™ / P.Jaussi
No, you didn't read that book title incorrectly. The Girls With Crabs cookbook is designed for for a trio of ladies who started their business in a tiny wooden shack in Virginia that grew into a full-fledged seafood market with a restaurant and general store. They have appeared on television, featured in the news, produced their own line of sauces and by popular demand, now their own cookbook. Girls with Crabs cookbook features easy to follow instructions that allows any novice to create these simple, delicious and crowd-pleasing recipes!
A simple daily task like cooking can turn into a valuable math lesson. Here Shohagi with her mother Kamala count onions and garlic needed for their meal. Photo Credit: Jeff Holt
We went camping at Matiu/Somes Island, a Department of Conservations Scientific Reserve and Historic Reserve in our Wellington Harbour. Took ferry across from Eastbourne, camped overnight and went on many adventures around the Island.
Photo is of a Cook Strait Giant Weta held by a DOC ranger. These nocturnal critters are too fat to jump and their little mouths are too small to bite you ... the girls held them, I was too busy taking the photo :-)
A classic dessert that is so simple to make! It's great served chilled with icecream for a warm summer day or served warm with cream for a cold winter's night! Here's how I made it:
Ingredients:
pears
white sugar
red wine
cinnamon sticks
vanilla pods or extract
cream or ice-cream to serve
Procedure:
1. wash and peel 6 pears
2. put them in a pot
3. add quarter to half bottle of red wine to the pot (just to the point that the pears are 3/4 covered)
4. add vanilla extract (or add vanilla pod + seeds)
5. add cinnamon stick (optional)
6. add 4 tablespoons of white granulated sugar (will add more later, this just gets it going)
7. simmer until pears are soft, turning occasionally (you can tell by using a chopstick, if it goes into the pears all the way easily, it's cooked)
8. remove the pears, leaving the juice
9. concentrate and reduce the juice under a high heat, add more sugar to taste (I like my pears really sweet...)
10. when the sauce thickens to your liking, turn off the heat
11. add the pears back in
12. serve immediately with cream, or let it chill to serve with ice-cream
13. enjoy!