Chemical & Liquid Bulk Tankers
View allAll Photos Tagged Molasses
Is molasses slow? Well, yes, if it is cold. I put the jar in the fridge for a few hours and discovered that the old saying is true.
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116 Pictures in 2016 #56 Illustrate a well-known quote
King of Mountain Molasses encourages skiers.
I'm really *stretching *Sliders Sunday* as skiers riding the
**poma lift** (see link in comment below)
must stay focused on the sticky situation surrounding the snow!
"Disappointment is a sticky one, because
no one can steal contentment, joy, gratitude, or peace
- we have to give it away."
~ Kristin Armstrong ~
Today was bread baking day . . . an activity that seems so simple, rewarding and delicious, yet can pose many challenges, especially when one runs out of molasses and realizes the yeast has lost most of its rising power!
Fortunately *honey* rounded out the measuring cup and a new package of yeast came to the rescue!
You'd be amazed at the amount of activity pumped thru Pullman Jct even nowadays. Sure the names and destinations have diminished in quantity over the decades, but this location remains quite the impressive chokepoint within Chicagoland.
BH45 approaches the bird, bound for Clearing...I assume. The unknown stack transfer with the pink ONE container will be next to get clearance thru the junction. CP is sending a 680 sand train bound for Calumet Yard down the Belt as this photo is being made. CSX also has one west and one east for and to Clearing Yard via Pine Jct and the Water Level Route.
Of course this means my target - the CP heritage guy on G52 in the background - is going to wait til the absolute possible moment to get permission from NS' Calumet Yardmaster. They'll pull in with about 20 minutes left to work.
Locomotive 46 002 with a train of sunflower oil and molasses tanks plus a few empty platform cars at the back.
In January I got turned down twice to donate platelets due to a low iron count. The phlebotomist suggested I start adding black strap molasses to my coffee or something else to increase my iron. After a month my iron count went up 2 points! I've tried adding it to different things but coffee works the best.. Note to self....you're retired...quit putting the challenge off to the last minute.
Well I did get out for a small trip this weekend to Western Maryland ... fist time out doing some new landscapes since our trip out west (and still processing photos from that trip). But we went camping with friends in the mountains, so it was time to press the shutter again.
This capture here was taken on Muddy Creek in Swallow Falls State Park. Taken above Muddy Creek Falls, this was a challenging capture shooting upstream into the setting sun sky that was cloudless. The lighting was not the best, but this capture there of the water and the forest in the shadows I think turned out pretty decent. I really liked the water flow there (very high for this creek in August, but the area has recently seen 4-inches of rain in the previous week, so all the falls and rivers were at their peak.
This was as far into the flow as I dared, as the rocks are slippery and the flow was very fast ... and if you slipped and went sliding in the flow, about 30 feet later you would experience a 54 foot waterfall.
While the water and stream color there looks like molasses ... it was not flowing like it that is for sure ;)
I got stuck today. Our Daily Challenge is sticky. So Gladys and I set up some molasses shots. The whole group was hopeless. We did it all again with a different background. Then when Gladys was poring the molasses from the crystal jug back into the container, I kept shooting the jug. The result is a molasses abstract as the last dregs are sticking around in the jug. You can decide if I got unstuck or not. 50mm, Lightroom 3 processing. (In Explore.)
For MacroMondays theme “Sticky stuff”
My little brain is still on holiday mode and thinking outside the box for this weeks theme was just not happening :) All thinking is kind of sticky at the moment....So this is what I came up with - a spoonful of sticky molasses.
Happy MM everyone!
Molasses Reef is a popular coral reef located in the Florida Keys National Marine Sanctuary, known for its clear waters, diverse marine life, and numerous boulder corals. It's a well-defined spur and groove reef, with a distinctive Molasses Reef Light and historic Spanish anchor at its center. The reef is also home to various fish species, including damselfish and yellowtail snapper.
This Pennsylvanian Dutch cake is full of molasses flavor, especially with the molasses whipped cream.
over the garden wall. watch it. if you hate it you can punch me.
i'm greg! he was dressed as an elephant for halloween, can you tell? the teapot. yeah.
cosplaying every day for october! all the costumery!
wearing -
belleza freya body
catwa catya head
vco rinco skin
anatomy serenity eyes avalon
revoul body applier chubby
soapberry delicate diety body blusher
mandala stretched ears
booty's beauty thunder makeup (lashes)
warpaint hepburn brow
veechi hellcat shadow
[hc] harlow cropped sweater and pinafore skirt
!moz leg warmers
[vaak] froggy pet
doe: bubbles
sigma teapot
m1960414 mi neck bow
roc martens boot mid
taken at the lost unicorn, a unicorn sanctuary
Freshly baked! So delicious! Another recipe from the Best Recipe Cookbook. These guys rock. Here it is:
Molasses-Spice Cookies
These oversized cookies are especially attractive, with a rich, dark color, almost perfectly round edges, a surface marked with deep cracks, and an even thickness from the edge to the center. They stay incredibly soft and chewy, even days after they are baked. It is important to underbake the cookies (they won't look done when you take them out of the oven) and then let them firm up as they cool on the baking sheet. If you overbake the cookies, they will become dry and crisp.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon ground allspice
12 tablespoons (1 1/2 stick) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup unsulphured molasses
Preparation
Adjust racks to upper- and lower-middle position and heat oven to 375 degrees. Whisk flour, baking soda, salt, and spices together in medium bowl; set aside.
Either by hand or with electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3 minutes on medium speed. Scrape sides of bowl with rubber spatula. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape sides of bowl.
Add dry ingredients and beat at low speed until just combined, about 30 seconds.
Place remaining 1/3 cup granulated sugar in shallow bowl. Working with 2 tablespoons of dough each time, roll dough into 1 3/4-inch balls. Rolls balls in sugar and place them on ungreased baking sheets, spacing them 1 1/2 to 2 inches apart.
Bake, reversing position of cookie sheets (from top to bottom and fron to back) halfway through baking, until outer edges begin to set and centers are soft and puffy, 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring to cooling racks with wide spatula.
Made by my Martha-esque sister. They were yummy, and I just had to snap this while they were sitting in the sweet light.
Mmm this was a good choice from the recipe book, and I thoroughly recommend it.
Here's the recipe and my personal comments if you'd like to give it a try. :)
Just a lil grow tip from your friendly neighbor Mr G!
Use Brer Rabbits Blackstrap Molasses!
Yes 1Tbsp/Gal. during flowering along side your normal bloom mixes.
It works better than any product I have been using at a fraction of the cost!
It works as a chelating agent so plants absorb more nutrients increasing taste, yield, terpenes/smell, etc. The B.R. Molasses has potassium, magnesium, iron, trace minerals, etc. that the plant thrives on during flowering! B.R. Blackstrap is hands down the best, but any Blackstrap Molasses will do!
You can thank me later!
Mr. G
Take two - or three. This cookie dough can stay in the refrigerator and be baked as desired. Very good for the two of us.
Molasses Cookies
Perfect for tea.
INGREDIENTS:
3/4 cup butter, softened
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup white sugar (I used raw sugar here)
DIRECTIONS:
1.In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
2.Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
3.Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.
SILVER Medalist Round 2 - "OUR WORLD" SERIES: MACROS Perpetual Contest - 2010
Color Photo Award - PREMIER.
2nd Place, To Be Still's December challenge - "Delicious Christmas! - All Christmas Foods & Treats!