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Twice a year, some of the biggest and most famous super-size sailing yachts gather for a friendly race called The Superyacht Cup. The December 2008 race, held in Antigua, was marked by stormy skies and seas, but the yachts and their crews persevered. See more photos at www.madmariner.com
1/2 cups orange juice plus an additional 2 tablespoons
1/3 cup light corn syrup
3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon distilled white vinegar
1/8 teaspoon red pepper flakes
Table salt and ground black pepper
1/2 cup all-purpose flour
4 bone-in, skin-on chicken breast halves (about 12 ounces each), ribs removed, trimmed of excess fat and skin (see note above)
2 teaspoons vegetable oil
1 medium shallot , minced (about 3 tablespoons)
1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
2. Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.
3. Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.
4. Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons orange juice. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.
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Very nice and easy recipe...I used boneless & skinless chicken breasts as that's what we had on hand. Served over rice, this dish is delicious.
Recipe from Cooks Illustrated, which continues to be worth every penny I paid for the subscription.
Greek (Attic), ca. 490-480 B.C.E.
Attributed to the Eucharides painter
Terracotta
Iris, a winged messenger of the gods, stands next to a flaming altar. She holds the kerykeion (or caduceus), the messenger's token, in her right hand and writing tablet in her left. Below her right wing is written the Greek word "kalos", meaning "handsome" or "beautiful".
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"Eucharides Painter" is the common nickname of an ancient Greek artist who decorated but did not sign attic vases. Neither his real name, nor the dates of his birth and death are known. Presumably this artist was a pupil of the Nikoxenos painter.
The name was introduced in 1911 by John Beazley, a classic historian at the University of Oxford who had a special interest in attic vases. Through close examination of stylistic details, Beazley and other scholars recognized pieces painted by the same artist. In this case, the nickname appreciates the anonymous painter's repeated use of kalos inscriptions praising the beauty of a named young boy. A vase with the inscription καλος Ευχαριδης ("kalos Eucharides", i.e. Eucharides is beautiful) became the source of the artist's name.
The Eucharides painter was working in Athens in the years from about 500 BC to 470 BC. At this time the technique of vase painting switched from black-figured to red-figured illustrations, a process commonly attributed to the Andokides Painter. Correspondingly, both black-figured and red-figured vases are attributed to the Eucharides painter. Their shapes range from large kraters to small cups. Scenes were drawn from mythology and daily life.
source: wikipedia
An art exhibit at the Flatiron Building in New York City made for some fascinating shots.
You can see more of my work at www.naturallyintensephotography.com
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The 2019 Celtic Cup Wrestling Tournament was held at Wrestling Academy, on Sunday 26th May 2019.
The Celtic Cup 2019 is a dual meet competition between Roger Williams University (Rhode Island, USA) v Celtic Nations Select Team over 10 weights.
Wrestling Academy,
41 Great Clowes Street,
Salford,
Greater Manchester
M7 1RQ
Order for cupcakes and get to experience the richest flavour of all times
#orderforcupcakes #bookthecake
The 2023 Celtic Cup Freestyle Wrestling Dual was held at The Wrestling Academy, on Friday 26th May 2023.
The 2023 Celtic Cup was a dual meet competition between Roger Williams University (Rhode Island, USA) and a Manchester squad over 10 weights.
It was held at the :-
Wrestling Academy,
41 Great Clowes Street,
Salford,
Greater Manchester
M7 1RQ
I'd forgotten about this little lens of mine. Nice to see you again, little guy.
~Last load of laundry for the night, dishes done, and the king awaits :)
For the All New Scavenger Hunt # 15 - Hot beverage.
I thought egg nog would work for this and when my son went to the grocery store he found a carton of Peppermint Mocha Nog. I don't like coffee, but this is more mint and chocolate than mocha flavored. I took it out to the porch to catch the steam rising from it since it was a nice day yesterday, all the way up to 50(F).
Salming Cup 2022 - 11. ročník prestižního mládežnického florbalového turnaje - 28. 08. 2022 - UNYP Arena, Praha - (Foto: Martin FLOUSEK / www.martinflousek.com)
i made these Berries Dessert cups today ..
fresh berries, mascarpone honey cream, and ladyfingers..Yum Yum ;p
My mom has a large collection of egg cups. Here are some of my favorite pairs. Also a pair of little cloisinee (sp) horses. For Our Daily Challenge topic 'Pair'. Photo of my brother and me, looking rather alike precedes this in the stream.
nicer on black - and I took it too fast, maybe I can get a sharper one later. so much nice detail in these wee things.
Again, my dear friends, I'm sorry to be unable to visit or make hardly any comments under your work. I'm so busy in every way helping my ailing, very aged Mother at the family home in Maryland.