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Clapp Memorial Library, Belchertown, Massachusetts, USA.
Built of Longmeadow brownstone, 1883-87, architect Henry Kilburn.
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.
"Julius"
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 4, 2014)
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Montreal, QC – Stopped by Queue de Cheval (Horse's Tail) for dinner; it was quite the interesting place. The food was exceptional and the service pretty good. It’s not for the budget minded nor is for the traditionalist when it comes to atmosphere (there is something odd about listening to 80’s music while eating a $50 steak).
I ended up eating at “the bar” a circular charcoal grill where they cook most of the entrées. For the price of food I was expecting a lot; however I feel I was a little short changed. The main course was fantastic but unfortunately it did not translate through desert. My Crème Brule tasted more like lemon meringue and my coffee was luke warm and tasted “old”. I’d recommend eating dinner here but go somewhere else for dessert. One more interesting fact; Quebec and Canada’s sales tax comes to be around 14%.
Pasta
Truffle seaweed and crab.
Paired with Viña Tondonia, Rioja Blanc, Rioja, 2013.
Friends of Lysverket #9
Lysverket
Bergen, Norway
(March 8, 2016)
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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)
For my photo course I had to make some technical photo's (Dof, strong depth / no depth, dynamics, motion blur etc...) It was the second test , (which I passed yesterday, yihaa:-)
I've put them all together in a collage.
"Gougère"
With aged "Gruyère".
Per Se
New York, New York
(October 9, 2017)
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Childcare Training Info is the most comprehensive source of information for childcare workers. We offer information of career, early education, training, and licensing for childcare, daycare, preschool, and teachers.
Highland Golf Course, Birmingham, AL It is a very gray day. Nine portrait images taken with Canon 40D, Canon 28-135mm @28, stitched with Panaview Image Assembler.
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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CAMP BLANDING, Fla. – After a punishing, 72-hour challenge that started with an Army Physical Fitness Test and weapons qualification, continued with warrior skill stations and an air assault obstacle course, and concluded with a 10-mile ruck march and sergeants major appearance board, 12 Army Reserve Soldiers can proudly say they completed the 2017 143d Sustainment Command (Expeditionary) Best Warrior Competition.
Brig. Gen. Deborah L. Army Brig. Gen. Deborah L. Kotulich, commanding general, 143d ESC, personally congratulated the participants during an awards ceremony conducted March 11, 2017, at Camp Blanding, Fla.
“I am thrilled by what you did to get here and impressed by what you accomplished here,” said Kotulich, a career officer who completed Air Assault school while attending West Point and, decades later, earned the German Armed Forces Badge for Military Proficiency. “I encourage everyone to share your experiences with your fellow Soldiers. The skills you demonstrated during this competition may one day save your life or the lives your battle buddies in combat.”
Although all 12 Soldiers received and deserved high praise from the 143d ESC’s senior leadership, only two earned the right to earn the title, “Best Warrior.”
Spc. Alisha Howell, an Orlando, Fla., native serving as a Chemical, Biological, Radiological and Nuclear specialist at Headquarters and Headquarters Company, 143d ESC, won first place in the Soldier category, while Sgt. James A. Smith, a Bay Springs, Miss., native assigned to the 647th Transportation Company as a motor transport operator, took home the trophy in the noncommissioned officer category. Howell and Smith will leave for New Orleans in April to compete at the 377th Theater Sustainment Command level.
“I am confident that these two Soldiers will proudly represent the 143d ESC at the next level,” said Kotulich. “I am also especially honored to be associated with every Soldier here who took precious time from his or her job, school and family to participate and support this annual event. Your courage and commitment exemplify the finest qualities of an Army Reserve Soldier.”
Story by Sgt. John L. Carkeet IV, 143d ESC
Photos by Sgt. John L. Carkeet IV, 143d ESC, and Spc. Aaron Barnes, 321st MI BN
Flounder
Avocado, kohlrabi.
(Mattos)
Twelve Days of Christmas: Ignacio Mattos
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 19, 2014)
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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.
At Loyola Park.
www.chicagoparkdistrict.com/parks-facilities/loyola-park
Rogers Park, Chicago, Illinois.
Sunday, December 20, 2020.
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)
Taken on a crisp morning's walk around St Ives Country Park, Bingley, Bradford. I have no idea where it got that name from.