View allAll Photos Tagged Lactose,
© Leanne Boulton, All Rights Reserved
Candid eye contact street photography from Glasgow, Scotland.
Got milk? Well, a milk substitute but not having any lactose intolerance that I am aware of, I have never tried soya milk. I loved the look of him drinking from the carton and the eye contact lifted the shot for me - enjoy!
Lots of detail to peruse if you fancy going large by pressing 'L' or clicking on the image.
IN ENGLISH BELOW THE LINE
Calotip mètode Pélegry modificat (mel en comptes de xerigot), en format 13x18 cm.; paper Canson Marker. Sense aportar-hi ni lactosa a la iodització ni dextrina al sensibilitzat; revelat durant 35 minuts amb acid gal·lic i acetonitrat de plata. Uns 4:30 minuts d'exposició a f11.
Negatiu positivat digitalment.
Càmera Konrad Seitz, fabricada cap al 1895, amb objectiu Konrad Seitz Rapid Aplanat f8.
Amb aquest calotip em vaig trobar amb l'explicació a un estrany problema que tenia amb els calotips, on sovint es mostraven unes taques en forma de vetes. Resulta que en sensititzar els papers, els deixava assecar a les fosques sobre planxes de fusta i dins una caixa fosca. Doncs, bé, a la esquerra del campanar teniu un dels nussos de la fusta d'aquestes planxes! Resulta que els quimics que impregnen aquestes planxes i que jo havia reaprofitat diverses vegades, contaminaven els papers molls! Lliçó apresa, ara els asseco com peces de roba, amb l'habitació a les fosques.
Campanar romanic de l'església de Santa Cecilia de Molló, al Ripollès.
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Calotype done following the Pélegry method (modified), with honey and no whey, lactose nor dextrin; Canson Marker paper, cut to 13x18 cm. Developed for 35 minutes with gallic acid and acetonitrate of silver. About 4:30 minutes exposure.
Digitally inverted negative.
Konrad Seitz camera, made in Nürnberg c.1895, with K. Seitz Rapid Aplanat f8 lens.
This was one of the last calotypes of this batch, which showed it's issues with not washing enough during the iodization. Main problem was the fogging during development, but this particular one showed a particular detail that forced me to change my iodization. To dry the sensitized papers in the dark, I placed them in wood boards all inside a dark box. But several of them showed lines which I could not see what it was... until this one! To the left of the tower the lines form into... a wood knot! It was the wooden panels I used to dry the papers, which transfered whatever chemical they had received earlier (I myself used them to dry several papers). Leason learned!
In this particular calotype, although fine in the architectural details, has huge dark spots damaging it. I presume it was my fault not washing the paper enough during the sensetization, thus excess silver nitrate remaining.
This is the romanesque bell tower of the church of Santa Cecilia de Molló, in the village of Molló, Catalonia.
#DoodlewashOctober2025 prompt: Cheese Grater.
#Inktober prompt: Shredded.
Did you know that bears (like most mammals) are lactose-intolerant, so this bear shouldn’t be eating that cheese? Don’t wanna be around him afterwards. He’ll be roaring at both ends!
Hand-drawn with Sharpie Pen and painted with Supervision Watercolor on Arches Cold Press.
@sharpie @archespapers @supervisionart
#WorldWatercolorGroup
IN ENGLISH BELOW THE LINE
Calotip mètode Pélegry modificat (mel en comptes de xerigot), en format 13x18 cm.; paper Canson Marker. Sense aportar-hi ni lactosa a la iodització ni dextrina al sensibilitzat; revelat amb acid gal·lic i acetonitrat de plata.
Imatge positivada amb Photoshop.
Càmera Konrad Seitz, fabricada cap al 1895, amb objectiu Konrad Seitz Rapid Aplanat f8.
Primera prova amb calotips de 13x18cm, amb resultats prometedors però desiguals. El dia no va acompanyar (com sempre), amb força nuvols que em van forçar a subexposar per manca de temps.
Aquesta és l'església de Sant Feliu del Racó, amb els seus dos campanars, el barroc i el romanic.
ca.wikipedia.org/wiki/Sant_Feliu_del_Rac%C3%B3
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Calotype done following the Pélegry method (modified), with honey and no whey, lactose nor dextrin; Canson Marker paper, cut to 13x18 cm. Developed with gallic acid and acetonitrate of silver.
Digitally inverted positive.
Konrad Seitz camera, made in Nürnberg c.1895, with K. Seitz Rapid Aplanat f8 lens.
First trials of 13x18 cm calotypes, with mixed results. The weather (as usual) was not good, with dark clouds in the afternoon, which forced me to underexpose. A lot of fogging also happened during development, probably due to not properly washing during the sensitization of the paper.
This is the church of St. Feliu del Racó, with it's two bell towers, the baroque and the surviving romanesque one.
IN ENGLISH BELOW THE LINE
Calotip mètode Pélegry modificat (mel en comptes de xerigot), en format 13x18 cm.; paper Canson Marker; revelat amb acid gal·lic i acetonitrat de plata. Uns 8 minuts d'exposició a f11 (EV 13.4 a 13.8).
Càmera Konrad Seitz, fabricada cap al 1895, amb objectiu Konrad Seitz Rapid Aplanat f8.
Calotip de la 3ª partida que preparo. Aquesta vegada incorporant ja (i d'aquí en endavant) lactosa a la iodització i dextrina amb el taní en el sensitivitzat. Ara sí que em surten nets i sense taques.
Imatge positivada amb Photoshop a partir del calotip negatiu original.
El santuari de La Salut, patrona de Sabadell.
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Calotype done following the Pélegry method (modified), with honey and no whey; Canson Marker paper, cut to 13x18 cm. Developed with gallic acid and acetonitrate of silver. About 8 minutes exposure at f11 (EV 13.4 to 13.8).
Konrad Seitz camera, made in Nürnberg c.1895, with K. Seitz Rapid Aplanat f8 lens.
This already the 3rd batch of calotypes, following the Pélegry method much closer, just changing the whey for honey. Now I incorporate lactose to the iodizer and dextrin to the sensitizer, and wash the papers in the sensitization for more minutes.
Clearly the cleanliness has improved, with much less fogging and spots.
Positive image inverted with Photoshop from the original calotype negative.
en.wikipedia.org/wiki/Calotype
This is the church of La Salut, in the outskirts of my hometown, Sabadell. It's built on the foundations of a Roman vila or mansio dating from 2000 years ago.
I absolutely love making this. Oatmeal boiled in lactose free milk and a pinch of salt topped with cinnamon, cream, brown sugar, wheat germ, smart balance butter and peaches. YUMMM.
Classic plastic at the Bijou Planks...
Hi, what's up?
Anudder day, anudder dollar.
I think I've heard that one before.
You probably have deja-moo. Now go to the barn!
Why?
It's pasture bedtime.
Wow, you sure are moo-dy. Don't you feel well? You can go to the farm-acy.
Do you know why we have hooves instead of feet?
No, why?
Because we lactose.
You're made me laugh so hard milk came out my nose!
Knock, knock.
Who's there?
Cows go.
Cows go who?
No, silly, cows go moo!
__________________________
A year of the shows and performers of the Bijou Planks Theater.
I hear such packaging is common in Canada. Not so used to seeing it around here.
cc 2003 Eden Politte
Juju Bear : Hello ladies!! Good morning and Happy Spring to you both!"
Ricky : "Uhhh.. Don't really want to burst your bubble there Mr. Bear but it's still winter!"
Juju Bear : "WHAAAT??! How can that be?? It FEELS like spring! That's why I woke up!"
Ricky : "Well, you woke up too early! Go back to sleep!"
Juju Bear : "But I can't go back to sleep!! I'm not tired!"
Rainie : "If you come inside I'll make you some warm milk. Mom always makes that for us when we can't sleep..."
Juju Bear : "Oh that would be wonderful!! Thank you!"
Ricky : "I hope he's not lactose intolerant.."
IN ENGLISH BELOW THE LINE
Calotip mètode Pélegry modificat (mel en comptes de xerigot), en format 4x5; paper Canson Marker. Sense aportar-hi ni lactosa a la iodització ni dextrina al sensibilitzat; revelat amb acid gal·lic durant 10 minuts, amb acetonitrat de plata afegit als 6 minuts.
Exposat 3 minuts a f5.6, a la tarda d'estiu amb cel serè.
Positiu invertit amb Photoshop, a partir del negatiu en paper original.
==========================
Calotype done following the Pélegry method (modified), with honey and no whey, lactose nor dextrin; Canson Marker paper, cut to 4x5. Developed with gallic acid and acetonitrate of silver for 10 minutes (acetonitrate added at 6 minutes).
Exposed for 3 minutes at f5.6, a sunny summer afternoon.
Photoshop inverted positive, from the original paper negative.
IN ENGLISH BELOW THE LINE
Calotip mètode Pélegry modificat (mel en comptes de xerigot), en format 4x5; paper Canson Marker. Sense aportar-hi ni lactosa a la iodització ni dextrina al sensibilitzat; revelat amb acid gal·lic i acetonitrat de plata.
Al contrari que la major part d'aquesta 2ª partida de calotips, aquest fou ioditzat només uns 10 minuts, provant que no és necessari deixar-los en remull dues hores.
Aquest Dornier Do-27 es troba a l'entrada del Aeroport de Sabadell.
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Calotype done following the Pélegry method (modified), with honey and no whey, lactose nor dextrin; Canson Marker paper, cut to 4x5. Developed with gallic acid and acetonitrate of silver.
This calotype was only iodized for about 10 minutes, proving that it's not necessary to do a continuous iodization for a couple of hours.
This Dornier Do-27, the first mass produced German airplane after 1945, stands at the entrance of Sabadell airport.
If you would like to see some of my friends, please click "here" !
Golden Guernsey Goats. The breed is strong but fine-boned and generally smaller and less wedge-shaped than other breeds. The coat is long or short, and acceptable in both forms by the breed society. Colours vary from very light to very dark gold, with occasional white markings. The Golden Guernsey is classified as a Minority Breed on the Rare Breeds Watchlist. The Golden Guernsey has a moderate milk yield, but their food intake is less than that of other dairy breeds. Also, the milk is particularly tasty due to a high cream content, and is far better for humans than cow's milk. Goats milk is frequently consumed by those who are lactose intolerant, and is also used in hospitals for cancer patients. The nanny goats, having kidded and weaned their offspring do not necessarily need to be milked every day, but every other day will suffice, so long as the routine is adhered to. She will continue to produce milk if regularly milked, for up to two years, without needing to be "in-kid", which makes the nanny goat a very attractive proposition for smallholders. This particular breed of goat is particularly adaptable to either free-range or housed conditions, and has a very docile nature, making it an ideal breed for the smallholder.
Milkweed bugs feeding. They actually consider the milkweed seed the delicacy. One bug finds a milkweed plant, starts in on a seed, which then somehow signals others to come and join the banquet. Real foodies. Bon appétit!
You can view another photo of these colorful bugs here: Heebie-Jeebies.
(for Macro Mondays—M (begins with letter of first name, M for Mike)
I shot this sign on an overcast day and was left with a pretty uninteresting image. First I worked on it using Snapseed. That improved it quite a bit. I decided to try a Prisma filter in order to really bring it out. The first one I tried was Polo and in the HD iteration it became something much better. Lastly, I brought it back into Snapseed for white balance correction and a border. Enjoy! FYI, if you are in Portland and like ice cream, this is the place to visit! Donna had an orange pineapple flavor that was to die for. I’m lactose intolerant so I just had some tiny tastes of hers.
Both species of wildebeest are even-toed, horned, greyish-brown ungulates resembling cattle. Males are larger than females and both have heavy forequarters compared to their hindquarters. They have broad muzzles, Roman noses, and shaggy manes and tails. The most striking morphological differences between the black and blue wildebeest are the orientation and curvature of their horns and the colour of their coats. The blue wildebeest is the bigger of the two species. In males, blue wildebeest stand 150 cm (59 in) tall at the shoulder and weigh around 250 kg (550 lb), while the black wildebeest stands 111–120 cm (44–47 in) tall and weighs about 180 kg (400 lb). In females, blue wildebeest have a shoulder height of 135 cm (53 in) and weigh 180 kg (400 lb) while black wildebeest females stand 108 cm (43 in) at the shoulder and weigh 155 kg (342 lb). The horns of blue wildebeest protrude to the side, then curve downwards before curving up back towards the skull, while the horns of the black wildebeest curve forward then downward before curving upwards at the tips. Blue wildebeest tend to be a dark grey colour with stripes, but may have a bluish sheen. The black wildebeest has brown-coloured hair, with a mane that ranges in colour from cream to black, and a cream-coloured tail. The blue wildebeest lives in a wide variety of habitats, including woodlands and grasslands, while the black wildebeest tends to reside exclusively in open grassland areas. In some areas, the blue wildebeest migrates over long distances in the winter, whereas the black wildebeest does not. The milk of the female black wildebeest contains a higher protein, lower fat, and lower lactose content than the milk of the blue wildebeest.Wildebeest can live more than 40 years, though their average lifespan is around 20 years
I adapted the simple donuts recipe from Charlie. The main differences were that I used margarine instead of butter because my wife is intolerant to lactose, and I filled with custard instead of lemon curd. I used cold proofing instead of regular proofing for extra flavor.
As we can see, I had some difficulty with the shapes. Margarine makes the dough a little more loose and sticky than butter, so they all deformed when I moved from the tray to the frying pot.
Even so, the final result was great!
"Can I have a bite of your sandwich?"
"No thank you, but you can have the cheese."
"I am lactose intolerant."
"That's fine. This isn't real cheese. Mom is on some weird healthy diet. We all must suffer with her. I think the cheese is made from oats or tuna or pistachios or something strange like that."
"Gross."
"Yep."
Hanalei Valley taro farm
One of the largest taro growing areas in the Hawaiian Islands is the Lower Hanalei Valley
About 10% of the world's population uses taro or taro-like plants (Araceae) as a staple in the diet, and for 100 million people this is an important daily food.
Taro is similar to the Irish potato (Solanum tuberosum) in many properties, and is sometimes called the "potato" of the humid tropics. In comparison with potato, taro corm has a higher proportion of protein (1.5-3.0%), calcium, and phosphorus; it has a trace of fat, and is rich in vitamins A and C. Moreover, taro is 98.8% digestible, because it has very small starch grains fairly rich in amylose (20-25%), which breaks down to sugar with human saliva. This type of carbohydrate is excellent for people with digestive problems, so that taro flour is used in infant formulae and canned baby foods and is good for people with allergies, such as lactose intolerance. Some workers say that taro produces fewer dental problems than other starch crops. Recent research indicates that plastics can be made to be biodegradable by adding taro starch grains.
When Captain Cook discovered the Hawaiian Islands in 1778, the native population (est. 300,000) lived chiefly on dasheen (taro) and sweet potatoes (Ipomoea batatas), supplemented with things from the sea. In the Hawaiian Islands, taro was said to have been formed by the union of daughter earth and father sky, before man was born, so taro was honored as superior to man and treasured as the most important food crop. So intensive was its cultivation there that there may have been up to 300 cultivars in Hawaii when Captain Cook landed. Poi was traditionally prepared by removing the corm "skin" and then pounding the white flesh on a board with a stone pounder (pohaku ku'I) to make a thick paste, which was dried, diluted with water, kneaded, and then aged. The infamous Polynesian poi may be fermented (first bacteria, then yeast) or sometimes unfermented forms of this sticky dasheen paste, eaten with the fingers or as small balls. Some Polynesians were said to consume up to 20 pounds of poi per day!
Sorry for the crap bathroom mirror photo but it was late and that was that.
Which holidays do you celebrate, if any? Thanksgiving, Christmas, New Years, National Cheese Day (June 4th in case you were wondering...)
What is your favorite holiday tradition? my dad's side of the family always has oyster roasts this time of year and they're so much fun and good food. my mumma (finnish for grandma) always used to make boiled cookies and we still make those. my mom and i like to make sugar cookies and decorate them together. I love decorating the tree. Usual run of the mill kind of stuff. Also I LOVE wrapping presents. I'm kind of a freak about it. I wrap all the presents for our fam and my friends parents have even called and asked me to wrap presents for them! Oh and watching White Christmas. I've already watched it like 6 times.
For New Year's, are you a party animal or quiet night at home type? It depends on whats going on. This year I'll probably be at work and then maybe head over to a friend's house to watch the ball drop when I get off. I've done both.
What drives you banana hammocks about the holidays? Tempting foods? Relatives? Shopping? RELATIVES. My family can hold a grudge like no one's business, they bring stuff up that happened YEARS AGO. Let it go! Shopping can be hectic but I try to avoid huge stores and peak shopping times.
What's your "comfort" when getting "through" the holiday season? Crafting? Eating? Drinking? :o) Drunken Crafting. Heh. I usually get a little stressed out trying to finish last minute Christmas crafts so I keep a bottle of champagne chillin in the fridge...in case of emergencies.
Holiday foods you like
Did you see the holidays I celebrate? CHEESE. Cheese and I have a relationship. If I ever became lactose intolerant and we had to break up, you just better put me on suicide watch. I love Nyaker's Ginger Snaps. Hands dowwn the BEST ginger snaps ever created. I like christmas cookies and nissua. Its Finnish coffee bread, you can have it anytime I suppose but its just become a Christmas tradition in our family.
Holiday foods you despise
Eggnog and fruitcake. Eww. I'm not that big a fan of pumpkin pie either.
Foods you can't eat (allergies, etc.)
No allergies!
Favorite yarn(s)?
I am not a yarn snob but I do prefer natural fibers. I love workhorse yarns like Cascade 220 and Malabrigo. I'm really not picky as to weights, although I tend to use worsted the most. I'm definitely a semi solid or solid fan, not so crazy about variegated yarn. My favorite colors are green, blue, turquoise, brown, and grey.
Crafty pursuits - knit, crochet, spin, sew, quilt, any of these or others? I knit, sew, quilt, trying to learn to crochet and spin. I also make pottery and I'm currently in a lithography class, so I've been doing a lot of printmaking.
Hobbies/pursuits/proclivities/passions (other than the aforementioned crafty ones, obviously) I collect shells. Not joking, grew up at the beach and can name most of the common shells you pick up on the beach. I love the ocean, I go fishing with my family and snorkel around Topsail Island. Hoping to get scuba certified soon.
What do you do in life? (job, career, school, family, etc.) Currently attending Appalachian State University in Boone, NC. Majoring in Studio Art with a concentration in Fibers. I've been thinking about adding Art Ed onto my major lately. Also work part time with Alzheimer's and Dementia patients at an Assisted Living Facility.
Random favorites -- books, movies, tv, genres, ice cream flavors, time of day, etc.
Books - Pride and Prejudice, Harry Potter, Outlander Series, The Poisonwood Bible, The Secret LIfe of Bees, Geek Love, The Outsiders
Movies - Pride and Prejudice (Colin Firth as Mr. Darcy!), Bridget Jones's Diary, Singin' in the Rain, Eternal Sunshine of the Spotless Mind, Benny and Joon, Titanic, and the evergreen classic: Showgirls. We can learn a lot from Nomi Malone and Crystal Connors.
TV - The Office.
Music - Josh Ritter is my ABSOLUTE FAVORITE SINGER OF ALL TIME! I'm going to see him in Asheville in February and I'm sooooo excited. If you've never heard of him please go listen to these:
www.youtube.com/watch?v=kvCeCVmJAUA
www.youtube.com/watch?v=swtq5eig8oY
I've been known to listen to other people as well: Iron and Wine, Lykke Li, Ryan Adams, She and Him, Emmylou Harris, My Morning Jacket, Monsters of Folk, Radiohead, Ben Harper, Pearl Jam, Fleet Foxes, The Decemberists, Queen, David Bowie, The Who...the list goes on...
Marqs DeSade, Folding Feelings Poorly
I spent the evening in the laundry room, surrounded by towels I refuse to fold and socks that refuse to match. The washer hummed like it was trying to comfort me. It failed.
I found her sock. The blue one with the tiny hearts. Its mate is gone—probably eloped with a dryer sheet. I held it up like a relic, like a question, like a love letter that never got mailed.
I whispered, “You were the better half.” The sock said nothing. Typical.
I tried to fold a towel but ended up wrapping it around my shoulders like a cape. I am not a superhero. I am a man who misses someone who knows how to fold towels with flair.
I checked the lint trap for closure. Found only lint. And a receipt from the day we bought matching pj's. I'm wearing mine, they still smell like her shampoo. I haven’t washed them. I won’t.
I stared into the dryer like it might blink. It didn’t. I think it’s conspiring with the peacock.
This is day three.
I’m surrounded by towels I refuse to fold.
I’m emotionally tangled in cotton blends.
I’m grieving a sock like it was a love story with a tragic ending.
And I miss her more than I missed cheese during that one week I thought I was lactose-intolerant.
But I haven't tried to sculpt her face using dryer sheets..
Yet.
caution ~ not for the lactose intolerant
www.youtube.com/watch?v=tVL1u1eLX3I
This baby's got a temper
You'll never tame her
IN ENGLISH BELOW THE LINE
Calotip mètode Pélegry modificat (mel en comptes de xerigot), en format 4x5; paper Canson Marker. Sense aportar-hi ni lactosa a la iodització ni dextrina al sensibilitzat; revelat amb acid gal·lic i acetonitrat de plata directes, uns 5 minuts.
Exposat uns 5 minuts a f5.6; el cel estava parcialment cobert de nuvols.
Positiu invertit amb Photoshop del negatiu de paper original.
==========================
Calotype done following the Pélegry method (modified), with honey and no whey, lactose nor dextrin; Canson Marker paper, cut to 4x5. Developed with gallic acid and acetonitrate of silver. I mixed the developer from the beginning, and left the paper in it for 5 minutes, more or less.
Partly cloudy sky, exposed for about 6 minutes at f5.6.
Photoshop inverted positive, from the original paper negative.
IN ENGLISH BELOW THE LINE
Calotip mètode Pélegry modificat (mel en comptes de xerigot), en format 4x5; paper Canson Marker. Sense aportar-hi ni lactosa a la iodització ni dextrina al sensibilitzat; revelat amb acid gal·lic i acetonitrat de plata.
==========================
Calotype done following the Pélegry method (modified), with honey and no whey, lactose nor dextrin; Canson Marker paper, cut to 4x5. Developed with gallic acid and acetonitrate of silver.
This was the first course in our "field to fork" dinner. Oyster Stew made from bay oysters and fresh milk! I loved the lighting - mason jars with lights in them to look like fireflies!
A break in the working day to eat two delicious strawberry doughnuts on a polka dots dish. A turquoise notebook, a ballpoint and a mug of milk.
The beautiful wildebeest at Kweandwe. Both species of wildebeest are even-toed, horned, greyish-brown ungulates resembling cattle. Males are larger than females and both have heavy forequarters compared to their hindquarters. They have broad muzzles, Roman noses, shaggy manes and tails.
The most striking morphological differences between the black and blue wildebeest are the orientation and curvature of their horns and the color of their coats. The blue wildebeest is the bigger of the two species. In males, blue wildebeest stand 150 cm tall at the shoulder and weigh around 250 kg, while the black wildebeest stands 111 to 120 cm tall and weighs about 180 kg. In females, blue wildebeest have a shoulder height of 135 cm and weigh 180 kg while black wildebeest females stand 108 cm at the shoulder and weigh 155 kg.
The horns of blue wildebeest protrude to the side then curve downwards before curving up back towards the skull, while the horns of the black wildebeest curve forward then downward before curving upwards at the tips. Blue wildebeest tend to be a dark grey color with stripes, but may have a bluish sheen. The black wildebeest has brown-coloured hair, with a mane that ranges in color from cream to black, and a cream-coloured tail. The blue wildebeest lives in a wide variety of habitats, including woodlands and grasslands, while the black wildebeest tends to reside exclusively in open grassland areas.
In some areas the blue wildebeest migrates over long distances in the winter, whereas the black wildebeest does not. The milk of the female black wildebeest contains a higher protein, lower fat, and lower lactose content than the milk of the blue wildebeest.
Wildebeest can live more than forty years, though their average lifespan is around twenty years.
IN ENGLISH BELOW THE LINE
Calotip mètode Pélegry modificat (mel en comptes de xerigot), en format 13x18 cm.; paper Canson Marker. Sense aportar-hi ni lactosa a la iodització ni dextrina al sensibilitzat; revelat amb acid gal·lic i acetonitrat de plata.
Càmera Konrad Seitz, fabricada cap al 1895, amb objectiu Konrad Seitz Rapid Aplanat f8.
Primera prova amb calotips de 13x18cm, amb resultats prometedors però desiguals. El dia no va acompanyar (com sempre), amb força nuvols que em van forçar a subexposar per manca de temps. I aquest calotip en concret, tot i que mostrant bon detall en l'església, queda desfigurat per unes grans taques fosques que no hi ha manera de treure. Crec que són fruit de no rentar prou el paper en el sensibilitzat, quedant massa nitrat de plata.
Vista de l'església neogòtica de St. Esteve de Castellar, a Castellar del Vallès.
ca.wikipedia.org/wiki/Sant_Esteve_de_Castellar_del_Vall%C...
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Calotype done following the Pélegry method (modified), with honey and no whey, lactose nor dextrin; Canson Marker paper, cut to 13x18 cm. Developed with gallic acid and acetonitrate of silver.
Konrad Seitz camera, made in Nürnberg c.1895, with K. Seitz Rapid Aplanat f8 lens.
First trials of 13x18 cm calotypes, with mixed results. The weather (as usual) was not good, with dark clouds in the afternoon, which forced me to underexpose in some of them.
In this particular calotype, although fine in the architectural details, has huge dark spots damaging it. I presume it was my fault not washing the paper enough during the sensetization, thus excess silver nitrate remaining.
This is the neo-gothic church of Sant Esteve de Castellar.
IN ENGLISH BELOW THE LINE
Calotip mètode Pélegry modificat (mel en comptes de xerigot), en format 4x5.; paper Canson Marker; revelat amb acid gal·lic i acetonitrat de plata. 10 minuts d'exposició a f5,6. Aquí podeu veure el negatiu original.
Càmera Graflex Crown Graphic, fabricada cap al 1949; objectiu Kodak Anastigmat f4.5.
Aquest és el primer calotip de prova de la 3ª partida que preparo. Aquesta vegada incorporant ja (i d'aquí en endavant) lactosa a la iodització i dextrina amb el taní en el sensitivitzat. Ara sí que em surten nets i sense taques.
El cementiri de Perafita, per Tots Sants, força adequat per a un viatge fotografic en el temps als inicis de la fotografía. I aquest calotip m'ha sortit especialment net i amb un detall increible per tractar-se de paper.
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Calotype (modified Pélegry); Canson Marker paper, cut to 4x5"". Developed with gallic acid and acetonitrate of silver. Exposure, 10 minutes at f5.6; EV 11.
Graflex Crown Graphic camera, made c.1949; Kodak Anastigmat f4.5 lens; 4x5 calotype.
This already the 3rd batch of calotypes, following the Pélegry method much closer, just changing the whey for honey. Now I incorporate lactose to the iodizer and dextrin to the sensitizer, and wash the papers in the sensitization for more minutes.
Clearly the cleanliness has improved, with much less fogging and spots.
A visit to the Perafita cemetery, in Catalonia, during Halloween (Tots Sants) to pay respect to our elders. An apt place and time for a visit to the archaism of XIX photography. And I'm specially proud of how clean and sharp is this calotype, considering it's just paper.
Ice cream (derived from earlier iced cream or cream ice) is a frozen food, typically eaten as a snack or dessert, usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. It is typically sweetened with sucrose, corn syrup, cane sugar, beet sugar, and/or other sweeteners. Typically, flavourings andcolourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (<35 °F / 2 °C). It becomes more malleable as its temperature increases.
The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients. Products that do not meet the criteria to be called ice cream are labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan. When Italian duchess Catherine de' Medici married the Duke of Orléans (Henry II of France) in 1533, she is said to have brought with her to France some Italian chefs who had recipes for flavoured ices or sorbets. One hundred years later, Charles I of England was, it was reported, so impressed by the "frozen snow" that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royal prerogative. There is no historical evidence to support these legends, which first appeared during the 19th century.
The first recipe in French for flavoured ices appears in 1674, in Nicholas Lemery’s Recueil de curiosités rares et nouvelles de plus admirables effets de la nature. Recipes for sorbetti saw publication in the 1694 edition of Antonio Latini's Lo Scalco alla Moderna(The Modern Steward). Recipes for flavoured ices begin to appear in François Massialot's Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits, starting with the 1692 edition. Massialot's recipes result in a coarse, pebbly texture. Latini claims that the results of his recipes should have the fine consistency of sugar and snow.
Ice cream recipes first appeared in England in the 18th century. The recipe for ice cream was published in Mrs. Mary Eales's Receipts inLondon in 1718
To ice cream.
Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten’d, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and 93 lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; then take it out just as you use it; hold it in your Hand and it will slip out. When you wou’d freeze any Sort of Fruit, either Cherries, Rasberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten’d; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do cream.
More Antwerp shots here : www.flickr.com/photos/23502939@N02/sets/72157623956089399/
More candids here www.flickr.com/photos/23502939@N02/sets/72157622769131641/
Enjoy your Sunday, warm here……..
more candids here :
www.flickr.com/photos/23502939@N02/sets/72157622769131641
Please do note fave my photos without commenting ( what do people do with thousands of faves, look at them every morning?)
Sour ale with strawberry, mango and lactose by the Marz Community Brewing Co., Chicago. Artwork on can by Paul Nudd. Delicious!
Pasta fusili with creamy mushroom pasta sauce with parsley, parmesan and tomatoes on top. Vegetarian, gluten free and lactose free, but soo yummy anyway :-)
Guess I’m back to the drawing board again....to making new heroes
This guy has nothing to do with a certain Nintendo character (Meta Knight). With the recent heroes made by our fellow Leaguers. Hags to those inspirations from you. Also inspired by Dr Mid-Nite, Peacemaker, and Agent Venom. This is one of my favourite characters so far, and a one I enjoyed making.
-Multi, current meme maker.
Profile
Name: Samuel “Sam” Clark Rolton
Hero's name: Metanight, also spelled as Metanite. Also called by others as Sam, Sammy Boy, “Man from the Roof”.
Age: 22
Bio: The son of illegal immigrants, Sam is a street smart kid. Despite growing up poor in the neighbourhood, he built things that he found useful. At 9, he looted a handgun from a unconscious robber and took it to his basement, and managed to make a robot for target practice and developed his own self-taught style of fighting.
Sam grew up to join the Marine Corps, alongside Adrian Kane and Marcus Crúz. He was present alongside them in some military tours, and managed to make friends with them. He struggled with depression for a year after his service ended.
Returning home, he became a bartender and courier. Despite fighting depression, he turned to his recently developed powers, which he anticipated years ago grew more stronger and honed it to his equipment. Sam trained his mind and body to perfection, and became a vigilante. He was renowned for his thievery and hunted down criminals from rooftops above at night, which earned him status among the superhero community. He also managed to build a companion out of the scrapped robot into a smaller one, the one that he carries by his shoulder, named “Nicholas”.
Sam’s recent activities include a non stop hunt of criminals, most notably trying to track down his city’s biggest drug lords, dealers and mob bosses, but has taken interest in Adrian Kane’s team, whom Sam knows about his career...
But is he the 3rd agent?
Powers and abilities: While not having genius level intellect, Sam possesses the ability to sedate people like a tranquilliser gun, and emit a odourless gas that knocks out people and puts them to sleep. He also has super stamina, the ability to breathe without oxygen, and is equally matched to an above-average Olympic level athlete (peak human strength, conditioning, running etc.) Sam is an expert thief, able to pick locks, hide undetected, and among his skills he is also good in combat, freerunning/parkour and wall/mountain climbing.
Weaknesses: Lack of salt in food, lactose intolerant, despite being able to survive without oxygen, he is still susceptible to some airborne hazards to a degree. His powers aren’t that well against powerful psychics and non-organic beings. He used to have depression after his military service.
Equipment: Super flexible, toughened suit laced with custom protective parts, two custom masks, one that covers his nose and mouth, the other for his eyes. He possesses some hidden grappling hooks and zip lines that allow him access to buildings. Nicholas, which as as his companion, is also a drone/spy camera, detector, shoulder rifle and assistant that helps him (similar to Bao-Dur’s remote from KOTOR II, as well as War Machine’s cannon) Personal sidearms/handguns and melee are his preferred weapons of choice.
Personality: Kind, well-thought, conflicted, decisive, good natured, methodical (to his own ways)
Yes it is real.
A funny thing happened when I bought the milk for this, a puzzled look from the elderly lady in front of me at the checkout in Sainsbury's.
Lady: "Does your family drink all that milk?"
Me "No, Im going to bathe in it"
Lady: (speechless) then holds up her little one pinta!
This is of course for TOTW:Copycats and to anyone who has already done this, probably especially BigCrusty Ape and Annie Leibovitz
#1 in Explore - THANK YOU!
WHoo hoo Ive been chosen as the 365 Explored icon of the week with this image...thank you!
edit...for those who asked (or thought it extravagant of me) I bought 2 x 6 pints of milk, thats about 7 litres. It cost me a total of £5.50 is that about $9?
IN ENGLISH BELOW THE LINE
Calotip mètode Pélegry modificat (mel en comptes de xerigot), en format 13x18 cm.; paper Canson Marker. Sense aportar-hi ni lactosa a la iodització ni dextrina al sensibilitzat; revelat amb acid gal·lic i acetonitrat de plata.
Càmera Konrad Seitz, fabricada cap al 1895, amb objectiu Konrad Seitz Rapid Aplanat f8.
Primera prova amb calotips de 13x18cm, amb resultats prometedors però desiguals. El dia no va acompanyar (com sempre), amb força nuvols que em van forçar a subexposar per manca de temps.
Aquesta és l'església de Sant Feliu del Racó, amb els seus dos campanars, el barroc i el romanic.
ca.wikipedia.org/wiki/Sant_Feliu_del_Rac%C3%B3
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Calotype done following the Pélegry method (modified), with honey and no whey, lactose nor dextrin; Canson Marker paper, cut to 13x18 cm. Developed with gallic acid and acetonitrate of silver.
Konrad Seitz camera, made in Nürnberg c.1895, with K. Seitz Rapid Aplanat f8 lens.
First trials of 13x18 cm calotypes, with mixed results. The weather (as usual) was not good, with dark clouds in the afternoon, which forced me to underexpose. A lot of fogging also happened during development, probably due to not properly washing during the sensitization of the paper.
This is the church of St. Feliu del Racó, with it's two bell towers, the baroque and the surviving romanesque one.
LOVE this shake. Absolutely love it. My lactose intolerance has been pretty bad lately but I had to have my strawberry shake with my small Fat and onion rings. This has to be, by far, the best fast food shake around.
Fatburger - Los Feliz, CA
Ingredients: wheat flour, vegetable oil (rape, sunflower, palm), sugar, free-range egg, caster sugar, cream cheese, butter, fruit juice concentrate (lemon, orange), water, cocoa butter, whole milk powder, glucose-fructose syrup, vegetable fat (palm, palm kernel), raising agents (E450, E500), skimmed milk powder, 0.4% matcha powder, modified corn starch, glucose syrup, emulsifier (soy lecithins [E322], E471, E475, E470a, E422), starch (wheat, corn) maltodextrin, stabilizer (E420), food acid (E330), preservative (E224, E202, E200), salt, iodized salt, starter culture, dextrose, fructose syrup, raspberry, lemon zest, natural flavor, acidity regulator (E331), thickener (E410, E401, E415), coloring safflower concentrate, coloring agent (E141, E160a), lemon juice, vanilla marrow, natural flavor, vanilla flavor, caramel, natural vanilla flavor. Of which added sugars 25 g per 100 g.
Rainforest Alliance certified. For more information, see ra.org
Allergy information: contains egg, wheat gluten, lactose,
milk protein and soy. May contain other gluten-containing cereals, almond, cashew, hazelnut, macadamia nut, Brazil nut, pecan, pistachio and walnut.
The dog days of summer are behind us but don't tell the dogs.
The dogs are still enjoying the delights summer brings, like the gentle ringing of chimes hanging over the windshield of a Good Humor truck, announcing the presence of treats in the neighborhood.
Another thing, please don't try to tell the doggies chocolate is not good for them. The dogs have heard it before and they don't care.
The phrase, "I scream, you scream, we all scream for ice cream" comes from a song first published in 1927 by Howard Johnson, Billy Moll and Robert King. It was the advertising slogan for Eskimo Pie. No idea if that Howard Johnson was part of the famous 28 flavors Johnsons. That said, it could be. The Johnson family was certainly obsessed with ice cream. Only Baskin and Robbins were more zealous in their quest for creamy goodness. They had 31 flavors, you may recall. Of course that was probably just a stunt to keep up with the Johnsons.
According to the Good Humor company's web site, their journey began in Youngstown, Ohio in 1920, ".... when confectioner Harry Burt created a chocolate coating compatible with ice cream."
His daughter was first to try the chocolate coated ice cream but found it messy. Burt's son suggested adding sticks to the frozen treat and as the company says, "...things took off from there".
Shortly thereafter Burt outfitted a fleet of twelve trucks with freezers and bells. Once again, the company web site comes to our aid and tells us, the first set of bells came from his son's bobsled.
So thanks to Harry Burt, Howard Johnson, Billy Moll, Robert King and even Mr Baskin and Mr Robbins for giving us all a memorable part of summer fun.
We ALL scream for Ice Cream!
Unless, of course, you are lactose intolerant.
This is a forced perspective photograph of 1/24th scale models in front of a real background.
1953 Chevrolet, Good Humor truck is by Danbury Mint
1953 Ford Victoria is by Welly
A behind-the-scenes photo of the setup that we did for this photo can be seen here: www.flickr.com/photos/one24thscale/54023730271/in/datepos...
Missing the summer like temperatures from last week. Enjoyed this Canadian themed ice cream in Szentendre, Hungary. The only lactose free ice cream flavours had alcohol. Even better!
I had never seen one until I bought my first bento !!! This egg mould is purchased from fromjapanwithlove . Thank you Sofia Takami San !!!
With a rich infusion of roasted Crowsnest Coffee, this creamy Stout is a truly satisfying brew, any time of day. The popular and local Crowsnest Coffee Roasters, supplies the blend of coffee beans for this popular Fernie Brewing Company brew
These are added to the mash, along with a decadent amount of Chocolate, Roasted and Black malts. Add a touch of lactose powder, and you get a stout with amazing flavours and dreamy smoothness. Returning as a 473mL October 2019!