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Nikon FE, Nikkor 50mm f/1.8 AF-N,
Agfa APX 25 @ 25, Home Developed,
Ilford ID-11, Stock, 11min 42sec @ 20°C, 4 inversions per minute.
shoujin ryouri (lit. purification food) is buddhist monk food, vegetarian and traditionally consisting of many subtly-flavoured, bite-sized items.
Forty scientists and students from Cardiff University participated in the oceanography course 2012.
The Oceanography Course is a yearly field course organised by Archipelagos Institute of Marine Conservation in cooperation with the Marine Geography department of Cardiff University in northeastern Aegean.
Seasonal berries (strawberries, raspberries, black and red currants) speckled by frozen raspberries (the separated fleshy fruit/seeds) and elderflower cream, and lemon balm.
Simple concept of berries and cream but tweaked with a mildly acidic edge. The combination was a thoughtful conclusion to the multi-course affair for various reasons: for those with a less hearty appetite, this was a pretty and delicate course to end the meal without heaviness; those looking for a palate refresher this was something cool with a tart component. It's simple, pretty and takes advantage of the fruits currently in season.
Un gros merci à Jocelyn Bernard l'un des photographes présents lors de cette deuxième édition de la Course du Père Noël Mont-Saint-Hilaire 2015.
Merci!
Photographe_Jocelyn Bernard
the "raseteurs" (dressed like dentists *g*) have to be very artistic..
In South France, bullfighting is known alternately as "course libre" or "course camarguaise". This is a bloodless spectacle (for the bulls) in which the objective is to snatch a rosette from the head of a young bull.
For a period of about 15-20 minutes, the raseteurs compete to snatch rosettes (cocarde) tied between the bulls' horns. They don't take the rosette with their bare hands but with a claw-shaped metal instrument called a raset in their hands, hence their name. Afterwards, the bulls are herded back to their pen by gardians (Camarguais cowboys) in a bandido, amidst a great deal of ceremony. The star of these spectacles are the bulls, who get top billing and stand to gain fame and statues in their honor.
Although the course camarguaise does not end in the death of the bull, it is at least as dangerous to the human contestants as a corrida.
but it's a folk festival, where one likes to go in traditional costumes
Another shot of the golf course. I was able to catch this guy just as he teed off.
You can see more of my work, or purchase prints off of my website at www.langfordphotography.com.
Technical Details: Shot with my Canon 30D and Canon 20mm lens. 8 vertical images stitched together using Panorama Factory.
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Bristol on the River Golf Outing at Raber’s - 9-17-21
The fun raising event was held on Friday, Sept. 17, 2021 at Raber’s Golf Course in Bristol, IN. There were 8 teams participating: Niblock, First State Bank, Town of Bristol, EDC, Bristol Police, VS Engineering, Logistic by Bontrager and the Fire Dept. The Town of Bristol Team won with the lowest score, and the four members were each awarded with $75. Lunch Sponsors were Logistics by Bontrager, Jones Petrie Rafinski, First State Bank, Lakuta, KibbeChem, Key Bank and Frank Lucchese. Hole Sponsors were Red Bird Cafe, First State Bank, Jason Hershberger, JPR, Stemm, Lawson Peterson Funeral Home, Ben Evans Insurance, Edward Jones, Ross Houghland, Daryl Rigsecker, Re/Max Results, LAKOTA Forever, United Consulting, Bailey’s Auto Parts & Farm Supply, Doug Graham, Co. Council District 1, Key Bank, Bristolsun.net. Hawkins Water donated water, and a number of local businesses donated gift certificates.
Just the Facts: The Bristol on the River teams appreciated the volunteers who helped to put on the event and helped to serve the lunch. The next meeting of Bristol on the River will be held on Monday, October 4, 2021 at 6pm at the Bristol Town Hall Masks and social distancing will be used. Visitors and interested future members are welcome to attend. BOTR meetings are held on the first Monday of each Month.
Calamarata
Braised short rib, goat cheese, pinenut.
Notes: My friends thought this was bland, but I thought the ragu component was rather lovely. It wasn't the most complex and nuanced ragu, but it was very lovely in a subtle way. The pasta was nicely cooked. The reason the dish might have seemed a bit flat was because I *think* it was missing the goat cheese, which I didn't realize it was missing until I thought about the dish more. Still, a very good ragu pasta.
With guidance from Mark, and a helping hand from Clara, Dr Lambart practices his intubation technique