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BAUMHOLDER, Germany – Soldiers with 170th Infantry Brigade Combat Team survey an area from a hilltop to try and spot hidden items during a target identification course as part of U.S. Army Sniper School training here June 6, 2012.
I went out for a walk along the Green River today, which runs right alongside the Riverbend Golf Course in Kent, WA. Beautiful day!
Cadet Leaders Course (CLC) listens to Brigadier General James T. Iacocca speaks about leadership at Elizabethtown Community Technical College (ECTC) July 8. Photo by Angel Whittle.
U.S. Air Force Academy - - Basic Cadets from the class of 2022 complete the confidence course here on July 24, 2018. The confidence course is part of phase two of basic cadet training which takes place out at Jack's Valley. (U.S. Air Force photo/Darcie L. Ibidapo)
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Butter-poached lobster tail with a carrot-ginger puree, coconut soup, tarragon juice, pink grapefruit with basil chiffonade and brown butter powder.
Notes: This plate was like a painter's palatte - reminding me of the beet dish that I had at schwa in chicago.
The lobster tail had been perfectly poached in butter to a silken tenderness. I loved almost every element on the plate - not the least of which was the graperfuit, which was slightly warm and therefore tooko on a similar texture to the lobster tail - cloaking itself in the lobster.
Each element on the dish was POPPINGLY flavorful. Personal preferences in taste aside, everything on this plate was great. The carrot-ginger puree was distinctly both. The tarragon juice was very anise fresh-and-grassy. The coconut soup, as well, was very creamy and coconutty (this was one flavor combo I didn't really appreciate). The brown butter powder, which reminded me of the brown butter powder on the skate course at my second dinner at alinea, had barely any taste of butter, even less of browned butter. Rather, it tasted like powdered milk.
Perhaps the most unassuming, but most appreciated element on this dish (besides the lobster) was the little square of purple Peruvian potato that added the only texturally "meaty" element on the plate - a welcomed and wonderful thing.
Overall, this course was very strong - most in composition and presentation. I found the number of different sauces a bit distracting - especially for such a small piece of lobster. But, it was well-executed and each element carefully and wonderfully prepared.
Photos from Day 3 of the 2012 Advanced Science Course "Around the Globe and Around the Clock: The Science and Technology of the CTBT".
"Julius"
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 4, 2014)
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Hamachi
Viet mignonette.
(Tim Cushman)
Paired with sparkling sake.
Twelve Days of Christmas: Tim Cushman
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 11, 2013)
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Personne récompensée pour sa participation au slalom parallèle dame sur la Pierre Saint-Martin. www.lapierrestmartin.com
Members of the South Carolina National Guard Pre-Mobilization Training Assistance Element assist in a pre-deployment course for approximately 30 Airmen from Joint Base Charleston at McCrady Training Center in Eastover, South Carolina, March 6-10, 2017. The week-long course familiarizes Airmen with the ability properly execute Army Warrior Tasks (AWT) to Army standards. AWTs are basic tasks all Soldiers should be proficient in regardless of their career field.
The first day, March 6, Airmen learned basic land navigation skills. These skills included how to read a map, use a compass and plot coordinates on the map using a protractor.
U.S. Marine Sgt. James Brooks conducts malfunction drills during a raid-leaders course aboard Camp Pendleton, Calif., Oct. 8, 2014. Brooks, 24, from Cincinnati, Ohio, is an anti-tank missileman with 3rd Battalion, 1st Marine Regiment. Marines with 3/1 are the Battalion Landing Team with the 15th Marine Expeditionary Unit. (U.S. Marine photo by Cpl. Steve H. Lopez/Released)
Over the course of eighteen days, all eighteen chapters of the epic Bhagavad Gita were given discourse by Sri Swami Vishwananda. Each morning began with sacred prayers and puja ceremonies dedicated to Bhagavan Krishna, and each night was concluded with closing prayers and Arati. With the addition of singing many Bhajans, the Bhagavad Gita course was a blessing for all.
The Bhagavad Gita course took place at Bhakti Marga's main Ashram Shree Peetha Nilaya in Heidenrod-Springen (close to Frankfurt, Germany).
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3rd Regiment, Basic Camp, Cadets complete the Night Infiltration Course (NIC) during Cadet Summer Training at Fort Knox, Ky., July 26, 2022. Cadets low-crawled across an approximately 100-meter long course as M240 machine guns fired overhead. | Photo by Julia Galli, CST Public Affairs Office
Stagecoach Manchester 12211 (MX13 FLZ), framed by paraphernalia on Wellington Road South in Stockport, 06/04/2013.
A Soldier, assigned to 173rd Airborne, shoots an azimuth as she prepares for sling load operations during the Pathfinder Course, Feb. 14, 2017, in the Grafenwoehr Training Area. The Pathfinder Course prepares Soldiers to establish day and night landing zones for cargo drops, and provide air traffic control and navigational assistance to rotary and fixed wing aircrafts.
U.S. Air Force Academy - - Basic Cadets from the class of 2022 complete the confidence course here on July 24, 2018. The confidence course is part of phase two of basic cadet training which takes place out at Jack's Valley. (U.S. Air Force photo/Darcie L. Ibidapo)
Hazelnut
Popcorn, tangerine.
Paired with 2012 Elk Cove "Ultima," Willamette Valley.
The American Restaurant
Kansas City, Missouri
(February 13, 2015)
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Just below the 9th hole on the famous Ailsa Course at the Westin Turnberry Resort & Spa Scotland. Photo by Stuart.
I'm making a series of simple Filemaker databases that I can tap into in other databases. This one is the "Course Database" - every major at MIT has a course number. This will probably need to be updated every, oh, I don't know, 30 years.
When I took a helicoptor for a joyride, I made this photograph.
The Phoenician and golf course can be seen in this image.
© Adam Nollmeyer
Veau
Betterave jaune, romarin.
(Veal, with yellow beet, and rosemary)
Notes: The veal had been sliced thinly, and served cold. Super tender and moist.
Restaurant A.T.
Paris, France
(September 3, 2014)
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