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At some places the bed of the dry lake is a sandy salty flat. But at other places the repeated (rare) arrival of a little rain followed by immediate evaporation results in a surface that looks like it was once a muddy field churned up by giant horse. The dried clods are covered in salt crystals which will dissolve in the next rain and re-crystallize
Romanesco
Trimmings, hawayej.
Twelve Days of Christmas: Christopher Kostow
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 20, 2014)
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Participants in the Florida Master Naturalist Program's Coastal Restoration Course volunteered with Tampa Bay Watch to place oyster homes around Fanatasy Island in Hillsborough County. Oysters will eventually settle on the domes, resembling a natural oyster reef. The new reef will serve as a living shoreline to prevent coastal erosion and improve water clarity.
Part of the "Country Garden" cupcake course which we are now running - aimed at beginners & particularly children (8+).
Kohlrabi
Andean grains.
(Martinez)
Twelve Days of Christmas: Virgilio Martinez
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 13, 2014)
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Carrots and radishes from the restaurant's garden.
(The Restaurant at Meadowood)
Twelve Days of Christmas: Virgilio Martinez
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 13, 2014)
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Turkey
Mole, insect, masa.
Notes: The live insect is an "ingredient" in this dish. While I was recording, the server brought another one to our table (which you see at the end, by itself on a plate). You'll hear my friend urge me to "pop it." So I did. And it tastes JUST LIKE a red hot. The mole, together with the ingredients, taste cinnamon-y, complemented by the juicy insect.
Paxia
Mexico City, Mexico
(May 20, 2013)
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Just below the 9th hole on the famous Ailsa Course at the Westin Turnberry Resort & Spa Scotland. Photo by Stuart.
Photos from Day 3 of the 2012 Advanced Science Course "Around the Globe and Around the Clock: The Science and Technology of the CTBT".
28/52
There's a track that runs up alongside the golf course. It doesn't really go anywhere, but it does lead to this very pretty view.
Kohlrabi
Andean grains.
(Martinez)
Twelve Days of Christmas: Virgilio Martinez
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 13, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Carrots and radishes from the restaurant's garden.
(The Restaurant at Meadowood)
Twelve Days of Christmas: Virgilio Martinez
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 13, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Photography of the GameTime Riverside Challenge Course in Indianapolis, Indiana.
Charlotte Photographer - PatrickSchneiderPhoto.com
The cap of the ribeye on a bed of smoked potato puree and carmelized onions. The meat is elegantly encircled by a merlot reduced veal demi glace. The dish also comes with broccoli puree topped with Idiazabal shavings and a "half-crescent" piece of rye toast. Finally, the dish is garnished with a broccoli stem and broccoli floret crumbles.
Notes: Occasionally, if one is lucky, amidst all the complicated pirouetting of food in modern restaurants, you'll get a simple familiar dish that just screams perfection at a gut-level. This cap of ribeye was one of them. The meat, as you can see, has been seared on the outside and left mysteriously uniformly medium-rare in the middle. It makes me wonder whether the beef had been sous vides-cooked first and then seared very quickly.
The smoked potato puree, the carmelized onions and the rich complex demi glace were all pampering accompaniments.
I *loved* the broccoli puree topped with shaved Idiazabal cheese. Very broccoli-y. This was thoughtfully contrasted by a crescent shard of crispy rye bread - an appreciated textural counterpoint. The shaved stem, meaty and firm, and the almost crispy floret crumbles just heightened the broccoli experience.
Overall, this dish was a 10/10. One of the more memorable dishes over my meals at Aqueous. Meat & potatoes is certainly a familiar format that quiets the caveman cravings in all of us. This just happened to be a modern version that was not only just as satisfying to taste and eat as it was to look at - perfect execution, presentation and composition. Touché!
B.row L/R. Harcup, Harry Tate, West, Cooper, Clarke, Barnett
F.row. L/R. Hopkins, Mason, Marsh, Sharp, Hughes,Hawley.
Scallop
Walnut, Asian pear.
McCrady's
Charleston, South Carolina
(November 15, 2017)
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Sunflower
Sunchoke, with sunflower petals and pear "fire in the sky".
Saison
San Francisco, California
(March 1, 2016)
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Taken in midnight, Outside Kaohsiung harbor. a container carrier was about to sail. another barge was returning
I wanted to take a photo of famous moonlight-sea but the tripod was broken , I had to set the camera on a pillar for long exposure .
Royal Military College of Canada (RMC) first year students compete in the obstacle course held throughout the RMC grounds on September 17, 2021. Each team is assessed as they race through 12 different obstacles with the best time at the end being declared the winner.
Shown here is the Chinese 180 calligraphy course description that is part of "The Three Perfections: Calligraphy, Poetry, and Painting" exhibit, located in the Read & Relax area on the first floor of Swem Library at the College of William & Mary. The exhibit was funded by the William & Mary Confucius Institute. The exhibit is on display from April 12-May 28, 2012.
The following is a transcription of the label text presented here:
Chinese 180
Chinese Calligraphy: Aesthetics and Practice
Professor Liu’s course introduces students to the art and practice of Chinese calligraphy, covering the history, principle and aesthetic values of Chinese characters and calligraphy. For many students, the hands-on practice with brush writing is their first experience writing Chinese characters, as no knowledge of Chinese is required for taking the course. Students in her course had ten hours of classroom instruction before producing the works on display here.
From the Special Collections Research Center, Earl Gregg Swem Library at the College of William and Mary. See swem.wm.edu/scrc/ for further information and assistance.
Photos from Day 3 of the 2012 Advanced Science Course "Around the Globe and Around the Clock: The Science and Technology of the CTBT".
Baked apple, pomegranate seeds, meringue.
Restaurant Eugene
Atlanta, Georgia
(November 23, 2014)
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