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Anonymous Yutong TC9 YE18 CWZ is seen in Hove on 29th January, 2019. It is operated by Passenger Plus.
[taken in the Alcázar of Seville, Spain]
Plus ultra, Latin for "further beyond"; in Spanish, más allá) is the national motto of Spain. It is adopted from the personal motto of Charles V, Holy Roman Emperor (and King of Spain as Charles I).
The motto is closely associated with the Pillars of Hercules, which according to Greek mythology were built by Hercules, near the Straits of Gibraltar, marking the edge of the then known world. According to mythology the pillars bore the warning Nec plus ultra (also Non plus ultra, "nothing further beyond"), serving as a warning to sailors and navigators to go no further.
The motto became popular in Spain after Charles V became king of both Aragon and Castile in the early 16th century. It subsequently became the motto of Habsburg Spain and featured on the Spanish dollar. The motto was used to encourage Spanish explorers to go beyond the Pillars of Hercules and on to the New World. Today the inscription, along with the Pillars of Hercules, is featured on both the national flag and emblem of modern Spain. It was also featured on the shield of the Second Spanish Republic. [from Wikipedia]
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Toys R Us store in Tea Tree Plus (next to Tea Tree Plaza) on North East Rd, Modbury.
Opened in August 1995 with a big inflatable Geoffery on the roof at that time!
The Tea Tree Plus store is one of 44 stores operating in Australia with three (there was a fourth in Rundle Mall which closed in 2012) in the Adelaide Area - Gepps Cross, Noarlunga Centre & Modbury (Tea Tree Plus). The chain started its Australian operations in 1993 with local retailer Coles Myer responding with its own chain World 4 Kids the same year which ultimately failed closing for the final time in 2002.
Following the collapse of the chains in the US and UK, the Australian chain went into voluntary administration in mid March 2018 with all stores remaining open at the time. Unable to find a buyer it announced the closure of the chain in June with closing down sales starting Friday June 22.
This photo was taken after the store closed.
11/20 Special FANTASY FACTORY FILMING AT BOUNCE happy hour fun!
Rob Dyrdek, Drama and Big Black were filming some footage for an episode in season 6! Plus we had the producers of bad grandpa up in the club too!
Like I been sayin! You never know who will be at Club Bounce now what we are in LA!
Club Bounce - Where size & style meet is open every Saturday night at La Fonda!
2501 Wilshire Blvd La Ca 90057
The hot spot in LA for the curvy classy and cuties who love to party! All size and shapes welcome, men and women of all races and background who are open minded and fun and who love to dance and drink and smile! Maybe even hook up or just find new friends! Bounce has the best sexy & positive vibe of any nightclub you will ever attend!
Reservations or more info call or email or join our email list at www.clubbounce.net/
562-243-5758
bouncereserve@aol.com
Crazy limited pair of Fucking Awesome Etnies Plus collaboartion. Girlfriend surprised me with these when I thought I would never have a pair.
Cascades du Verneau, probablement les plus belles cascades que j’ai pu voir et pourtant, j’en ai vu… Cette photo a été réalisée avec un Filtre Neutral Density (NISI ND8). Si tu souhaites apprendre à utiliser tes filtres neutral density ou si tu souhaites apprendre à créer cet effet filé sur les cascades ou sur l’eau, je te conseille de suivre un de mes cours photos sur le terrain. En 4 heures, je t’expliquerais tout ce que tu dois savoir pour maîtriser tout ca. Je te promets qu’en 4 heures, tu auras le temps de t’entrainer et de suivre tous mes conseils. Je peux t’assurer qu’à la fin de ce cours, tu seras capable de telles photos tout seul. Dans un peu plus d’une semaine, je donne un workshop pour apprendre à faire ce type de photos. N’hésite plus et inscris toi! C’est le moyen le plus rapide d’apprendre tout ca. Suivre des vidéos sur Youtube ou des blogs ne te fera pas avancer aussi vite. Imagine qu’après, tu pourras te tourner vers l’apprentissage d’une autre technique, car celles-ci seront définitivement acquises. Clique sur ce lien pour voir mes workshops, choisi le workshop aux Chutes de Chavanettes, c’est un superbe endroit pour apprendre tout ca, surtout en Automne. julienbukowski.ch/workshops/
Makes about 96 1-inch cubed marshmallows
About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)
In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.
*recipe adapted from Smitten Kitchen
It has been a while since our last visit, so we went back to the Virginia Aquarium & Marine Science Center. We found lots fish, but a whole lot more.
Photography - Craig McClure
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