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Morning shots from the Clovelly Golf Course. Yes, the clock is correct, it was 4:30 AM.

the ball had a light in it. 30 second exposure.

Shaved lardo, chicharron, milk stout raisins

Set of long playing records to help you more properly speak the king's English.

 

At Circle Thrift

Grossinger's, Liberty NY

National Memorial Arboretum - Armed Forces Weekend - 30 June 2019 - Assault Course - The Sergeant in charge

Hall of Fame jockey John Velazquez at Keeneland Race Course, Lexington, Kentucky

The Carnival Magic has a short "ropes course" about 30 feet above one of the decks. Not too challenging, but fun!

chicken

israeli cous cous + baby carrot + burnt honey

 

the ulterior epicure

Members of the Center receive certificates of participation

www.damanhur.org/en/40th-anniversary

Cape Girardeau Jaycee Municipal Golf Course

Teacher Training UK starts admitting aspirants in the New Virtual Programme starting September 2020. Visit us online on Teachertraininguk.org to know more.

The Carnival Magic has a short "ropes course" about 30 feet above one of the decks. Not too challenging, but fun!

Private Party, Tennessean Golf Course

Day 2 of the BAB course - teaching a class.

Yuba : Shrimp, Miso, Togarashi

Foie 2 Ways

Rhubarb, Rice Krispy, Pop Rocks. (Decoded: This foie gras course was compliments of the chef. It involves two presentations of foie gras: (1) Seared foie gras on a spiced Rice Krispy treat topped with rhubarb compote, and (2) "Foielipop" - foie gras au torchon on a stick with Pop Rock candies.)

 

Notes: When it comes to foie gras, Chef Bowles is like a kid in a candy store - quite literally. He, more than any other chef that I've encountered, raises foie convectionary to a whole new level. At The Avenues, I've encountered foie-klava (think baklava), foie-cicle (think creamcicle), foie parfait (think PBJ, but *much better*), and of course, his famous foielipop.

 

This dish circles back to my first meal at The Avenues. It was the fitting foie farewell, as Chef Bowles trotted out what is perhaps my favorite of his foie gras presentations: seared foie gras on spiced rice krispy treat. It is the only preparation of hot foie gras that has ever truly made me happy. Thanks, Chef Bowles, for treating my guests and me to a wonderful gift of a course! :)

 

Read about this meal at the ulterior epicure.

Hiking towards the Aiguille du Tour

Thursday, November 7, 2013

This barren bed of stone and rocks and the occasional lump of concrete is a water catchment running through Nizwa. The mountains in the distance are part of the Hajjar range and when it rains during the winter months the rain water cascades off the slopes and if not for the water course catchment the city would be soon flooded. Flash floods occur every year when it rains and water can be 3 - 4 feet deep within a few minutes.

Finale au Circuit du Castellet

Photo by Ron Cogswell at 4:30 pm on Friday September 21, 2012, using a Nikon D80.

 

DSC_0126

A) Congee as Hot Foam with Pork Floss

B) Scallop Dumpling with Watercress and White Fungus

C) Pork Dumpling with Jujube and Cuttlefish

 

08/18/2014: DINNER

Next Restaurant

Chicago, IL

 

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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.

La course camarguaise est un sport dans lequel les participants appelés raseteurs tentent d'attraper des attributs primés fixés au frontal et aux cornes d'un bœuf à l'aide d'un crochet. Le but étant de couper ou lever les cocardes, glands, ou ficelles.

Ce jeu sportif, sans mise à mort, est pratiqué dans les départements français du Gard, de l'Hérault, une large partie des Bouches-du-Rhône, ainsi que dans quelques communes du Vaucluse.

 

This is a bloodless spectacle (for the bulls) in which the objective is to snatch a rosette from the head of a young bull

A fun "small dish" that's a take on the classic. A round of sourdough toasted with parmigiano romano, topped with sliced tomato, a very fresh, small young hen egg, and chives.

The Household Cavalry Mounted Regiment Open Weekend .

West Tofts Camp. 14.07.13

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