View allAll Photos Tagged Delicious
The Canopy Tower serves delicious gourmet meals featuring Panamanian and International fare, a great end to a day of birding in Panama.
Photo by Kike Calvo
I dedicate this shot to my Mom, it's her birthday today and I don't believe she had anything sweet to celebrate. Happy birthday Mama, love you!
Sunday means a walk to Jacobson's and a shot of something sweet :) Today's is a chocolate from their collection, and of course I don't remember the name!
Happy sweet Sunday all!
Click "L" for a darker background.
As I sat around drinking a Newcastle last night, I thought to myself : "This beer is definitely delicious enough to deserve a tribute shot."
And here we are.
*SLURP*
Strobist: SB-600 snooted from above camera, bounced off background. WL-x1600 in a softbox slight cam right.
My new d300s that is =) I've been so busy since I got back (sleeping and inprocessing) that I haven't had any time to show Flickr love! I haven't even had a chance to take very many pictures with this bad boy who is still nameless, sad I know. All I can say is my world is a little brighter since my 50mm now auto focuses. Like a little slice of heaven. It's good to be back! Thanks for all the love guys, I've missed you!
Book title: フェルトのスイーツ―甘くておいしいスイーツたちをフェルトで手づくり (レディブティックシリーズ no. 2655)
Publisher: ブティック社 (2008/01)
ISBN-10: 483472655X
ISBN-13: 978-4834726558
104 pages
I was driving down by the river and, as I turned a corner, I encountered a wonderful scent. It was so strong, I couldn't identify it at first. Then I found the source--these gorgeous, purple grapes, so ripe they are ready to burst with flavor. I was tempted to "borrow" a bunch, but they were on someone's property, so no.
This region is known and acclaimed world-wide for its pinot noirs (we have several vineyards right here in our small town of West Linn), so I'm thinking these are probably pinot noir grapes. The smell was DELICIOUS!!!
published at www.wired.com/science/discoveries/multimedia/2009/01/gall...
Potential deliciousness is quite high in these. Soon, as in two weeks, the will be chocolate liqeuer, made from cacao nibs (the "raw" form of chocolate), rum, and sucanat sugar. In the background is a bottle of home-made vanilla vodka, which should also be good in a bit. :o) After I filter the cleared liquid out, I will be left with "Drunken Nibs" which will be delicious over ice cream or fruits, and some cloudy "faints" which I'm sure will end up in someone's hot chocolate.
From dagobachocolate.com:
Fill a pyrex measuring cup to the 200 ml mark with Sucanat and add enough boiling water to fill it to 340 ml and stir to dissolve the sugar. Once it has cooled to merely warm, add 260 ml of dark rum (the recommend Sailor Jerry's 92° spiced rum, and, after tasting it, I'm inclined to agree). I did this in two measuring cups, winding up with 300 ml of liquid in each (most American Pyrex cups only go to 500 ml). Fill one quart jar to the 400 ml mark with crushed cacao nibs (or two pint jars to the 200 ml mark), and pour the liquid over them. Shake once, then put the jars away and forget about them for a week or two. Decant carefully and bottle the clear liquid. Pour the cloudy liquid in some hot chocolate, and save the preserved nibs for deserts.
To celebrate my sister's birthday we headed on down to Ocean Beach Hotel for their seafood platter. Delicious!
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A cup of delicious apple tea. It's always Turkish tradition to offer a cup of tea to all visitors, even if it's for a hard sell in a store by a pushy salesman. True to tradition, we were served this delicious cup of apple tea at the carpet store. You are usually given a choice of normal or apple tea. (there is one more type- the pomegranate tea, but this is not very common). Apple tea is basically hot apply juice and is to die for. This type of small hand-less tea cup is called 'istikana' in Arab countries. (Istanbul, Turkey, Nov. 2014)