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Across the street from Innerleithen railway station, the track bed has been squeezed by gardens. The metal posts may be of railway origin but may have been moved closer together. To the left was a siding serving warehouses.
Avenues
Peninsula Hotel
Chef Graham Elliot Bowles
"Korn" nut-encrusted braised buffalo short ribs, sassafras BBQ sauce, corn grits, chard and smoked peaches.
Taste: This was the best buffalo I've ever had - braised entirely fork-tender. The slightly sweet and herby sassafras BBQ sauce, together with the smokey-crunch korn nuts was an outstanding and creative coupling. This was an absolute masterpiece - both visually and gastronomically!
Morbier (semi-soft cows' milk cheese of France) - ash rind in the middle with early morning (left) and late afternoon (right) collected milk
Mimolette
Grey Owl (beautiful ash coated goat cheese) - the creamy cheese oozes out from under grey ash coating. Really lovely.
Served with frisee, fresh fig, apricot paste, crushed pistachios, crostini and reduced balsamic vinegar.
Note: this was a gift from the kitchen.
Golf at it’s challenging and inspirational best. National recognition in golf magazines throughout the U.S. has made it a must-stop for players exploring Oregon courses.
32295 North Fork Rd.
Lyons, OR 97358-9714
503-897-3368
Venison
Blackberries.
Kong Hans Kælder
Copenhagen, Denmark
(June 10, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
A Nepalese Army Ranger holds his fire as enemy combatants approach the position his squad of U.S. Army Soldiers is holding during the Situational Training Exercise portion of the U.S. Army Alaska Warrior Leader Course on Joint Base Elmendorf-Richardson, Tuesday, Aug. 11, 2015. The Warrior Leader Course, formerly called the Primary Leadership Development Course, is the first leadership course U.S. Army Soldiers attend. WLC is a month-long, hard-hitting and intensive course that teaches the basic skills to lead small groups of Soldiers and advance to the rank of Sergeant. The student exchange is an ongoing part of U.S. Army Alaska's collaboration with Nepal as part of the Regional Partnership Program designed to enhance interoperability for a variety mission sets across the Pacific theater. (U.S. Air Force photo/Justin Connaher)
This is a set of pictures taken for my A-Level course. This was part of experimentation for my exam piece. The exam theme was "Covert and Obscure" within that I decided to explore the subject of masks. I tried to show different ways of obscuring my own face with my hand and also my t-shirts. I wanted to experiment with the idea that it is more important to judge personality than a face. I also wanted to say that I very often try to wear a small part of my personality on my chest every day with the clothing choice I make.
Lamb
Lentils, spinach, altoids. (Decoded: Sous vides lamb tenderloin, sauteed spinach, beluga lentils and a demi glace finished with a hint of Altoid mint.)
Notes: This is a newer version on the old coupling of lamb and mint.
This cut of lamb tenderloin was as tender and soft as it looked coming out of the sous vides bag full of natural lamb jus. It's sauced with a rich demi glace spiked with just a hint of Altoids. If I hadn't known there was Altoids in the sauce, I would not have been able to identify it. There was just a slight menthol affect, but nothing even remotely "curiously strong." The lentils were cooked to my liking (soft, but sturdy - not gritty). The spinach added a velvety texture to the mix. Really enjoyed the bits of crunchy fleur de sel used in finishing.
Read about this meal at the ulterior epicure.
One of the holes on the back 9 - this is a public course. I have wanted to play the back 9 for over a year and today I did by playing 18 holes. I got to play with some great ladies and we had so much fun - maybe too much! Look at that blue sky :)
I actually grew up just a few blocks from here and this course has very fond memories for me, but not for golf. When my Dad and I would go fishing for Trout, we would come here very late at night, the night before we would leave, and go to the greens that had been watered and get "nightcrawlers" - that's worms for you non-fishing people. The trout seemed to love them:)
Dev Bhoomi Group of Institutions has a highly active dedicated and productive college with top placements. DBGI has grabbed spot amidst the top MCA colleges in Dehradun, Uttarakhand in north India.
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Volterra (PI), 8 marzo 2023 – La prima sessione del Protecting Cultural Heritage Course che rientra nell’ambito di PROCULTHER-NET, il progetto coordinato dal Dipartimento della Protezione Civile e cofinanziato dalla Direzione generale per la protezione civile e le operazioni di aiuto umanitario della Commissione europea, con l’obiettivo di rafforzare la capacità di risposta europea in tema di protezione del patrimonio culturale a rischio
Volterra (PI), 8 marzo 2023 – La prima sessione del Protecting Cultural Heritage Course che rientra nell’ambito di PROCULTHER-NET, il progetto coordinato dal Dipartimento della Protezione Civile e cofinanziato dalla Direzione generale per la protezione civile e le operazioni di aiuto umanitario della Commissione europea, con l’obiettivo di rafforzare la capacità di risposta europea in tema di protezione del patrimonio culturale a rischio
Volterra (PI), 8 marzo 2023 – La prima sessione del Protecting Cultural Heritage Course che rientra nell’ambito di PROCULTHER-NET, il progetto coordinato dal Dipartimento della Protezione Civile e cofinanziato dalla Direzione generale per la protezione civile e le operazioni di aiuto umanitario della Commissione europea, con l’obiettivo di rafforzare la capacità di risposta europea in tema di protezione del patrimonio culturale a rischio
Why do we get red skies ?....its because in the evening, rays from the sun have to travel larger distance and travel diagonally through various layers of the earth's atmosphere due to which colours of smaller wavelengths get scattered...thus, red colour having the longest wavelength is not scattered as much and is thus, clearly visible...
Golf at it’s challenging and inspirational best. National recognition in golf magazines throughout the U.S. has made it a must-stop for players exploring Oregon courses.
32295 North Fork Rd.
Lyons, OR 97358-9714
503-897-3368