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Scanned lith print.
Canon EOS 30 w/ Sigma 150-500 mm.
June 14, 2025.
Fomapan 400 (35 mm) @ iso 800, developed in HC-110 20 ml+480 ml, semistand 1 h.
Lith printed on Fomatone MG 332 RC and developed in Moersch Easy Lith (20A+20B+100OB+H20qs800).
Untoned.
Morning irrigation.
I have always wanted to capture the race course grandstand and the skies were pretty good to show it off. It's a cracking piece of design well I think so anyway!
© This photograph is copyrighted. Under no circumstances can it be reproduced, distributed, modified, copied, posted to websites or printed or published in media or other medium or used for commercial or other uses without the prior written consent and permission of the photographer.
"Chilled Asparagus with Egg, Red Pepper and Oil and Vinegar"
Perfect for a brunch, or as a substitute for a salad at a dinner party. Makes a great and light first course. Very nice in summer when the weather is hot.
Put about 2-3 inches of water in a pot and bring to a boil. Trim the ends from the asparagus and place in the boiling water. Watch closely as you only want them to cook for a few minutes. Remove the asparagus, run under cold water to stop the cooking process and lay out in a single layer on a plate and place in the refrigerator to cool.
Boil eggs, and peel and chop. Take one red bell pepper and cut into strips for garnish.
Either make a dressing with olive oil, red wine vinegar, dijon mustard and a pinch of salt, or as I do at home, use Paul Neumans Olive Oil and Vinegar dressing. This stuff is excellent! Just do not refrigerate the open bottle. If you want, add a bit of dijon mustard to the Paul Neumans and whisk. Adds another layer of flavor to the dish.
Arrange asparagus on each plate, drizzle the dressing over the asparagus, top with chopped egg, and garnish with the red bell pepper.
This dish can be plated and kept in the frig until service or left at room temp for 1/2 hour before serving.
Seascape Composition; Peck's Ledge Lighthouse; Norwalk Connecticut Harbor, (c) Diana Lee Photo Designs
I took this on the Garage Studios, Holga & Diana Camera Workshop. Had fun and learnt loads about how a Holga works (never used one before). The course was taught by the brownhorse. Highly recommend signing up for the next one, or any of their courses. Learn loads and have fun with a camera – what more can you ask for, really?
Lateral view of an orb weaver enjoying first course with one in the pantry for later.
This was a particularly tiny spider, at just 5 mm length and a lovely golden colour.
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With a name like Maritime a bit of mist and fog isn't going to bother you to much . 66727 is seen passing through a very gloomy Primrose Hill whilst working the 6E42 0715 Cliffe Hill Stud Farm - Doncaster Down Decoy .
22 11 18
MB AMG GT-S, Pepper Pike, Ohio
Of course the day after I post my terrible photo of this car I finally see it and have the chance to take a superior photo to my last shot. Hope you guys enjoy this one more.
The first run did not cross the bridge into Havre de Grace because of an oncoming NS coal empty that would complicate the required crossover move at CP Grace. KP 2025 was instead stopped short of the bridge at the Perryville MARC station. Once we figured out dispatcher/ train conversation we headed the Furnace Bay Golf Course for this view.
The canal twists and turns to follow the contour of the land. Chesterfield Canal, near Kiveton Park, Sheffield, South Yorkshire
Explored January 14 - #141. Thanks everyone :-)
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Fantails catch insects on the wing and perform some incredibly agile acrobatics when doing so. They are great fun to watch. This little guy had just caught another dragonfly. HBW everyone :-)
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Textures by tassiesim and Alex Edgar
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