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From my collection of antique and vintage skeleton keys, I chose a few favorites, created molds, and employing traditional goldsmithing methods cast in recycled sterling silver.
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Close shot of keys in a lock in the office of the school of Journalism at Southern Illinois University in Carbondale Jan. 2015
Here is my home brew electronic keyer project going into its box. It uses a PIC12F675 micro-controller from Microchip. I wanted the challenge of writing the code in assembly language.
Mostly junk box parts, the case was an old intercom or something like that. The project worked out pretty well though someday I might go back and make some changes with the speed control. That is to say I was lazy and only used 8 bits of the 10 bit A/D. Also I recently noticed that there is probably an unused I/O line and I might add straight key functionality to it.
Close-up of board. www.flickr.com/photos/ibrungit/5150631404/in/set-72157625...
In action - www.flickr.com/photos/ibrungit/5169000232
Part of set www.flickr.com/photos/ibrungit/sets/72157625151478801
Madison Keys of the United States in action during her third-round match at the 2017 US Open Grand Slam tennis tournament
Found a key in the road on my way to get my new pocket camera.
Put the key on a table, held the camera in my right hand & a flashlight in my left.
Uploaded this image straight from the memory chip.
iPhone in my left pocket, wallet and apartment key in my right. yep, that's a little guitar on the key (keytar?).
The "new" Overseas Highway bridge at Bahia Honda Key was opened in 1972. The bridge spans one of the deepest channels in the Florida Keys.
created for: DUC challenge 582
original photo by:Hau-man
texture by Pareeerica
photo the FOTOLIA free downloads
Mt 16,19 This is the fourth in a series of ten challenges this group, which in future will be officers respond with biblical themes. If you want to check ....................
Key West is the southernmost city in the Continental United States. The Sunset Celebration at Mallory Square is a daily spectacle for visitors and residents. Boat excursions and tours provide a great way to view the sunset at Key West.
Please View On Black
Cash on KeyboardPlease feel free to use this image that I've created on your website or blog. If you do, I'd greatly appreciate a link back to my blog as the source: CreditDebitPro.com
Example: Photo by CreditDebitPro
Thanks!
Mike Lawrence
Week 14 is "high Key". I shot my model which I found in our curio cabinet against a white collapsible reflector using my studio strobes. Strobist info; snooted alien Bees B400 camera right @ 45/45 as the key light, & Alien Bees B800 for background 2 stops over. Edits in Lightroom 3 & CS5
Green Key 2
New Port Richey, FL
21 September 2019
This was shot just outside of Green Key Park in New Port Richey, Florida
Key lime pie is an American dessert made of key lime juice, egg yolks, and sweetened condensed milk in a pie crust. The traditional conch version uses the egg whites and has a meringue topping.[1] The dish is named after the small key limes (Citrus aurantifolia 'Swingle') that are naturalized throughout the Florida Keys. While their thorns make them less tractable, and their thin yellow rind more perishable, key limes are more tart and aromatic than the common Persian limes seen year round in most U.S. grocery stores.
Key lime pie is made with canned sweetened condensed milk, since fresh milk was not a common commodity in the Florida Keys before modern refrigerated distribution methods.
Key lime juice, unlike regular lime juice, is a pale yellow. The filling in key lime pie is also yellow, largely due to the egg yolks. Some cooks add food coloring to give the pie filling a green color. This practice is frowned upon by those who make traditional key lime pies.
During mixing, a reaction between the condensed milk and the acidic lime juice occurs which causes the filling to thicken on its own without requiring baking. Many early recipes for key lime pie did not instruct the cook to ever bake the pie, relying on this chemical reaction (called souring) to produce the proper consistency of the filling. Today, in the interest of safety due to consumption of raw eggs, pies of this nature are usually baked for a short time. The baking also thickens the texture more than the reaction alone.