View allAll Photos Tagged Local
YEL95Y of Shamrock and Rambler, an E.C.W. bodied Leyland Leopard, in "local coach" livery at Bournemouth, May 30th 1983.
48/52 for the group 2016 Weekly Alphabet Challenge
This week's theme was: V is for Viewpoint
Rather a desperation shot, but this is the latest editorial in our local paper.
A new active wear line out of the Bay Area, cast through Model Mayhem - one model, a hair/makeup artist and a stylist - we got quite a bit done in a half-day... all in all, a very pleasing shoot.
Joel launched his Living. Loving. Local. project with the #LLLSecret dinner at Beast Restaurant on Feb 28th. 5 chefs, 5 vintners, a lot of very happy guests!
First Course: Charcuterie from each of the 5 chefs served with 13th Street Cuvee Rose
Second Course: Wild Boar Face and Guinea Hen Tourtiere, House Ketchup, Pickled Elderberries, Shaved Fennel from Scott Vivian, Beast, served with Fielding Winery wine.
Third Course: "Chupe De Chorizo" - Latin-American stew, Smoked Wild Boar Chorizo Yukon golds & garbanzos simmered in coconut, fire roasted tomato & charred red pepper broth. "Mystery bird" lime dumplings & boar cracklin''; Side of Salsa de Fuego Sofrito
from Rossy Earle, Personal Chef, served with Lailey Vineyard 2008 Syrah
Fourth Course: Hand minced game sausage "en crepenette"; Guinea hen mouseline with smoked boar belly, braised cabbage and grain mustard from Jason Bangertner, Luma and Canteen (O&B) served with Ravine Vineyards
wine.
Fifth Course: Mead Braised Wild Boar Shoulder, Hush Puppies with Caramelized Onions, livers and crispy skin with black pepper thyme honey drizzle, Slow-cooked Southern Greens(with smoked wild boar bits), Buttermilk Mashed Sweet Potatoes
From Steve Wilson, Executive Chef at The Summit Golf and Country Club, served with Rosewood 2008 Chardonnay Reserve
Sixth Course: Wild Boar Carbonara: Smoked wild boar noodles w/ crackling crusted deep fried poached quail egg.
Southern Fried Quail over buttermilk biscuit with wild boar and smoked apple sausage gravy.
From Tom Davis, The Stockyards Smokehouse and Larder served with Rosehall Run wine.
Seventh Course: Doughnuts rolled in Wild Boar Bacon and Sugar and filled with Maple Curd.
From Rachelle Vivian, Pastry Chef at Beast Restaurant served with Karlo Estates Van Alstine 2008 (Port Style)
Local Fish relates to Hull’s past and present relationship with the cod. It is made up of a four-metre-long anatomical paper model of a fish, central to the historic fishing industry.
Another local abounds as Y11921 gets underway after getting talked by as they head for Tropicana at Springdale.
In collaboration with Louis Weijl.
Once again we put the rain making apparatus to the task. For a view of the set-up see: www.flickr.com/photos/37873897@N06/7987594144/
For the first time in history we closed the main street of Mazkeret Batya for a photography project, only for less than 4 hours...
Special Thanks to our talented MUA, Nesya Shtirberg and to the models: Eden, Limor, Amir and Rotem
It's a rare sight. Nowadays, Malaysia's construction work force consists mostly of foreigners. Malaysia government will be bringing in another 40,000 (legally) more foreigners on top of the 3.1 mil (legal and illegal) who are already residing in Malaysia. They were sitting under the shelter because it was raining.
The difference between utility and utility plus beauty is the difference between telephone wires and the spider web.
- Edwin Way Teale
Local call number: c002678
Title:Mattress prepared with newspaper for delivery by expectant mother
Date: 1944
Physical descrip: 1 photoprint - b&w - 5 x 4 in.
Series Title: State Board of Health
Repository: State Library and Archives of Florida, 500 S. Bronough St., Tallahassee, FL 32399-0250 USA. Contact: 850.245.6700. Archives@dos.myflorida.com
Persistent URL: floridamemory.com/items/show/44497
Joel launched his Living. Loving. Local. project with the #LLLSecret dinner at Beast Restaurant on Feb 28th. 5 chefs, 5 vintners, a lot of very happy guests!
First Course: Charcuterie from each of the 5 chefs served with 13th Street Cuvee Rose
Second Course: Wild Boar Face and Guinea Hen Tourtiere, House Ketchup, Pickled Elderberries, Shaved Fennel from Scott Vivian, Beast, served with Fielding Winery wine.
Third Course: "Chupe De Chorizo" - Latin-American stew, Smoked Wild Boar Chorizo Yukon golds & garbanzos simmered in coconut, fire roasted tomato & charred red pepper broth. "Mystery bird" lime dumplings & boar cracklin''; Side of Salsa de Fuego Sofrito
from Rossy Earle, Personal Chef, served with Lailey Vineyard 2008 Syrah
Fourth Course: Hand minced game sausage "en crepenette"; Guinea hen mouseline with smoked boar belly, braised cabbage and grain mustard from Jason Bangertner, Luma and Canteen (O&B) served with Ravine Vineyards
wine.
Fifth Course: Mead Braised Wild Boar Shoulder, Hush Puppies with Caramelized Onions, livers and crispy skin with black pepper thyme honey drizzle, Slow-cooked Southern Greens(with smoked wild boar bits), Buttermilk Mashed Sweet Potatoes
From Steve Wilson, Executive Chef at The Summit Golf and Country Club, served with Rosewood 2008 Chardonnay Reserve
Sixth Course: Wild Boar Carbonara: Smoked wild boar noodles w/ crackling crusted deep fried poached quail egg.
Southern Fried Quail over buttermilk biscuit with wild boar and smoked apple sausage gravy.
From Tom Davis, The Stockyards Smokehouse and Larder served with Rosehall Run wine.
Seventh Course: Doughnuts rolled in Wild Boar Bacon and Sugar and filled with Maple Curd.
From Rachelle Vivian, Pastry Chef at Beast Restaurant served with Karlo Estates Van Alstine 2008 (Port Style)
A local freight lead by a single GP40 heads south along the old Boston and Maine mainline in Old Orchard Beach, ME. 8-23-16
This image is from a musicians' porch project. Bassist Ernest McCarty performs a few songs on his porch Monday, April 14, 2020, in Lawrence. Mr. McCarty was the bassist for Pittsburgh pianist Erroll Garner from 1970 until the pianist's death in 1977. Nate Guidry/Post-Gazette) #pgcovid19 was the #musiciansporchproject
Soy,
Soy lo que dejaron,
soy toda la sobra de lo que se robaron.
Un pueblo escondido en la cima,
mi piel es de cuero por eso aguanta cualquier clima.
Soy una fábrica de humo,
mano de obra campesina para tu consumo
Frente de frio en el medio del verano,
el amor en los tiempos del cólera, mi hermano.
El sol que nace y el dÃa que muere,
con los mejores atardeceres.
Soy el desarrollo en carne viva,
un discurso polÃtico sin saliva.
Las caras más bonitas que he conocido,
soy la fotografÃa de un desaparecido.
Soy la sangre dentro de tus venas,
soy un pedazo de tierra que vale la pena.
soy una canasta con frijoles ,
soy Maradona contra Inglaterra anotándote dos goles.
Soy lo que sostiene mi bandera,
la espina dorsal del planeta es mi cordillera.
Soy lo que me enseño mi padre,
el que no quiere a su patria no quiere a su madre.
Soy América latina,
un pueblo sin piernas pero que camina.