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Volterra (PI), 23 marzo 2023 – La seconda 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
Today the golf course was closed because of high winds. The pro told me that it was gusting 65mph so it was unsafe. I had to be content with gap wedge practice away from the course (and in particular away from trees that might blow over). This is the practice green, with flags fluttering wildly.
Today the Hereios of the We’re Here! Group are visiting ! **Quiet (not people).
Venturing back into the world of HDR, I think I'm finally starting to figure out the whole process. I'm really happy with the way this one turned out!
Wild duck: Liver parfait, roasted liver, roast duck breast, roasted maple-squash.
The first of the two part course came on a circular mirror - a throwback to something a little Hollywood retro, and completely fitting of the glamorous course. Besides a silky smooth quenelle of duck liver parfait (I believe already on Luma/Canteen's repertoire) and rare juicy roast duck breast, beautiful golden roasted maple-squash cubes and puree, and maple reduction, there was a most wonderful nugget of roasted liver. The latter was glorious and featured a thin chewy lacquered crust hiding an almost crumbly tender, creamy rich center. As much as one might dislike liver, this version was a concentrated masterpiece of everything that is nice about the offal organ: rich, deep, highly proteinacious and mildly sanguine in flavour. So nice. Also really liked the way the tender crisp sautéed Brussels sprouts leaves and mildly peppery nasturtiums added texture and visual contrast to the warm plate. Overall my favourite course of the day: Simple, complimentary and comforting.
A golf course - Santo da Serra Golf Machico – In Madeira
Credit for the image goes to Cabo Girao (cabogirao.com) under Creative Commons Licence.
These photos are from an obstacle course that I participated in awhile ago. Read more about it on my blog
Volterra (PI), 22 marzo 2023 – La seconda 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
Khalil Jradi / UTBM-IRTES © Tous droits réservés
Jean Michel Contet - Fred Zann - Baudouin Dafflon - Madeleine El-Zaher - Emilie Aubignat - Ali Mohammadi - Said Moosavi
Cheltenham Race Course Station, 4 June 2022. Opened in 1912 by the GWR to serve the adjacent horse racing course, it closed in 1976. It was reopened in 2003 by the heritage Gloucestershire-Warwickshire Railway. Pictured is the new GWR-style platform building.
Looks like a last second course correction to me but I’ve never ridden a horse at even half that speed so what do I know? Whatever she was doing, it worked.
From the Georgia High School Rodeo Association event in the Northeast Alabama Agri-Business Center, Rainsville, Alabama.
Nikon D7200 — Nikon 80-200mm F2.8
135mm
F2.8@1/32oth
ISO 5,000
White Balance on Flash
ROD_3553.JPG
©Don Brown 2023
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.
For course 5 they brought out what looked to be a more "traditional" french country table setting, including flatware and a lovely fluted etched glass.
Pigeonneau á la St. Claire - a classic french dish from Auguste Escoffier - squab, quenelles of foie, mushroom, caramelized onion, pastry.
Grant Achatz explains this dish - to help "juxtapose classical and contemporary preparations".
Here's the description of Auguste Escoffier's Supremes de Pigeonneaux a la St. Claire:
"With the meat of the legs prepare a mousseline forcemeat, and, with the latter, make some quenelles the size of small olives, and set them to poach. Poële the breasts, without coloration, on a thick litter of sliced onions, and keep them underdone. Add a little velouté to the onions; rub them through a tamis, and put the quenelles in this sauce.
In the middle of a shallow croustade, set a pyramid of cèpes tossed in butter, Raise the fillets; skin them, and set the on the cèpes; coat them with the prepared sauce; surround with a thread of meat glaze, and plant the quenelles all around."
Volterra (PI), 22 marzo 2023 – La seconda 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
This scene depicts a golf course green with a path running along side it. The model is built at Lego Technic minifigure scale. It features to minifigures with custom torso stickers. The scene includes a golf card, 2 golf bags, and a tree by a sand trap. Hope you enjoy.
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