View allAll Photos Tagged Delicious
قَدْ يتَغَير كُلُّ شَيْءٍ فِي ثَانِيَة /
لَيْسَ لِـ شَيء . . فَقَطْ لِأَنَّ الله يُرِيد
قَدْ تَتَبَدَّلْ أُمُور كُنَّا مِنْ أَشَّدِ المُتَمَسِكِينَ بِهَا [ ثُمَّ } نَكْتَشِفْ أَنَّ مَا تَبَدَّلَتْ الَيهِ . .
هُوَ خَيرٌ لَنَا
كُلُّ مَا عِندَ الله خَيْر . .
لِذَا ( نَرْضَى بِمَا كَتَبَ الله لَنَا )
رضيييييت ربي رضيييت ..... </3
Location : DEO Restaurant in Riyadh
The milkfish that I bought in the market a while ago, I just boiled it in vinegar, onion, garlic, ginger, with little bit of water, and I put eggplant on it and also green chilli. One of my favorite dish.
Jay supper
11-28-23
Well, I kind of struggled with the theme. Film Noir, I understand but it's the need to do so in a macro style that "kind of" stumped me. Anyway, this is my take on today's theme.
7 Days of Shooting Week #32 - Film Noir Macro Monday .....
113 Pictures in 2013 #17 Alcohol .....
You know how as we get older we recognize just how active and alive a child's imagination is? Well, more and more lately I am realizing that my imagination is just as alive and wildly creative as it once was in my younger years.
In fact, I think it's more alive than it ever was. Perhaps that's the optimistic, hopeless romantic, peace on Earth side of me which refuses to be anything but alive and kicking. You see, that hopeful side of me has to contend with the pessimistic side which tries it's very best to break through whenever, wherever possible and because of that, I'm in the camp of thinking I fall more under the 'Realist' category than anything else.
Funny (and perhaps a bit strange) that the older I become, the more optimistic I feel. What's even funnier is that realizing that very thought makes me feel a bit pessimistic. Ha... Perhaps it's all a part of the learning curve of life.
In this photo, I could not in good taste resist the colors of the sky mixed with the strength and pull of those mighty branches and twigs. It was too delicious to pass by. You see, in this photo I see the many emotions of life; hope, love, laughter, drama, crying, confusion, and ... imagination.
Press 'L' for ... Love.
Fresh Mackerel is one of my favourite fish either grilled or smoked .Catching those is quiet easy from the kayak .I would catch them keep those fresh in a little cool box and then eat them next day .Delicious
This is not staged. Taken at the same time the guests got theirs, with this exact wine.
Estérel Resort, Laurentides, Québec, Canada. One of the greatest wine cellar in North America.
Pentax k3iii + 55mm F1.4 X Godox AD 200pro (1).
These small seedless grapes were well past their sell-by-date but I washed them and we had them after dinner. The ones that hadn't withered were delicious!
A common problem for students studying health and social care related subjects in HE is that they can access the web on any number of devices which do not necessarily have automatic syncing of bookmarked web pages enabled. There is also a related problem of sharing, as well as discovering relevant online resources. A potential solution to these problems is a social bookmarking application such as Yahoo!'s “delicious”. Results from previous studies using this service suggest that social bookmarking shares similar features to more traditional indexing systems but also contains extra dimensions such as tags related to time. We present the initial results from a study into social bookmarking that has encouraged three groups, containing over thirty health and social care students, to utilise delicious in their everyday practice and to create a tagged repository of resources that are relevant to their courses. We will discuss the preparation of introductory materials as well as specific problems faced by health and social care students in using Web 2.0 applications. We will also present the results of analyses into the patterns of tagging and bookmarking activity that have emerged in addition to the types of tags that are being used.
My little pepper has doubled in size again in only 4 days time! The entire pepper including the flower pod from which it grew is now about 2" long.
Below are the stages that the pepper goes through on the way to becoming a mouth-burning delight. Plus here in the description section I've included a Jalapeno Pepper story.
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More in my set, "Fruits and Vegetables:"
www.flickr.com/photos/motorpsiclist/sets/72157629846734926/
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Here's some hot pepper stories for you.
I have eaten everything from Jalapenos, which run 3,500-8,000 units on the Scoville Scale
en.wikipedia.org/wiki/Scoville_scale
to Habaneros and Scotch Bonnets, which run 100,000-350,000 units of heat as measured on the Scoville Scale.
I have NOT yet tried the "Ghost Pepper," which has over 1,000,000 units!
I did go to the Anchor Bar in Buffalo, NY
and eat 20 of their Suicide chicken wings.
But all peppers are unique: 2 peppers grown side by side on the same bush will vary in their heat; a pepper may be hottest in the first few bites and "cool down" toward the stem end, or vice-versa.
And while Habaneros are blistering, yes, nonetheless one of my worst pepper experiences occured when I was eating a fresh Jalapeno with my lunch. It was a large pepper, and I relished a good "burn" experience. But the first few bites proved to taste, to me, not much hotter than a regular old Bell pepper. I was disappointed, but I kept eating it and as I got toward the middle of the pepper it heated up a tad. Good stuff! Then with the very next bite my tongue felt like it had been stabbed with a flaming ice pick and tears literally involuntarily squirted out of my eyes! DAMN! I finished that sumbitch, but by the end of the meal I was sweating, crying, my nose was running, and my ears rang loudly for half an hour!
One of the best peppers I've ever eaten! :)
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My photographs and videos and any derivative works are my private property and are copyright © by me, John Russell (aka “Zoom Lens”) and ALL my rights, including my exclusive rights, are reserved. ANY use without my permission in writing is forbidden by law.
One of my earliest attempts at HDR, and taken about two summers ago.
I was driving just outside of Great Falls when these clouds caught my eye.
Storms and wierd cloud formations just get my creative juices flowing, so I pulled over and set up alongside this field.
The warm air ahead of the storm was gently blowing in my face, and the smell of grass was prominent.
I can't wait till summer! Thanks for stopping by folks...
آلسلام عليكم ورحمة الله وبركآته
أسعد آلله صصبآحكم ومسآئكمَ بكلَ خخيرَ
كلَ سنةةةَ وآنتممَ بخخيرَ آعآدهَ آللهَ علينآ وعليكم آعوآممَ مديدههَ يآربَ
آخرَ حلـآ صلحتههَ ليلةةَ العيدَ
آتمنىَ يعجبكممَ
لليِ يبيِ الطريقةةةَ
هنآ بتمبلريِ
n-kh-2013.tumblr.com/post/57875976219
بحجمهـآ الطبيعي
www.flickr.com/photos/76323176@N05/9483411030/sizes/l/in/...
آتمنى يعجبكممَ
لـآ تحرمونيِ تعليقآتكممَ
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وصلى اللهم وسلم على سيدنـإأ محمد
صلُوُ عليهَ
آلف آلف شكر لليِ دآيممَ ينوؤورونيِ
جزآكم الله خخيرَ وبيض الله وجيهكمَ ورفع الله قدركمَ
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How are you my friend I miss you and your beautiful comment
I hope that's okay
Is a beautiful pictorial
Thank you
:)
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نوؤورونيِ بتمبلري
ربيِ يسسعدكممَ
Throughout their native range in the far east, Kousa Dogwood fruit are eaten fresh, or fermented to make wine. The fruits have a soft creamy texture and a sweet flavour similar to papaya, but their skins can be slightly coarse and a little bitter, so it's best to break them open and suck out the pulp!