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Couldn't resist this fleeting redness as I walked down the street this afternoon.
Day 25 of Pentax Forum's Daily in May 2017 Challenge.
Looks like someone is having a happy time riding on a flower chair in this Merry Go Round.
Oncidium Orchids on display at 2015 NYBG's "The Orchids Show : Chandeliers".
Simple border for round 2! Sewn on the morning before we flew out to London....nothing like leaving it until the last minute but needed to do it whilst I had a sewing machine.
This 2 ounce silver high relief coin is from the Providence Metal Pirate series.
If you're interested, "high relief" means the stamped image is very deep compared to most coins.
For the purists out there, this isn't really a coin per se, the term for this is a silver "round". A coin is issued by a government and has a monetary denomination stamped on it.
Olde Canal Days Festival
Canal Fulton (Stark County) Ohio USA
This reminds me of the alien mother ship in Close Encounters of the Third Kind
In our area of north central Illinois there are a handful of round corn cribs still standing. Most of them that I am aware of are constructed with ceramic blocks instead of this one which is constructed using concrete blocks.
After arrival at Avimore station, LMS Ivatt Class 2 2-6-0 46512 "E. V. Cooper, Engineer" runs around its train prior to returning to Broomhill on the Strathspey Railway steam railway.
Round Island Lighthouse is located off the south shore of Mackinac Island in Lake Huron at the Straits of Mackinac, in Michigan, USA
www.openprocessing.org/sketch/106760 - Code to for linear interpolation between angles [A,B], taking into account that the shortest delta angle could be negative.
Seen at Munich's "Auer Dult" fair. Shot with Polaroid Image spectra camera on PZ 600 silver shade film.
Polymer Clay Necklace, again using chalks for coloring the beads
de.dawanda.com/product/51908463-Farbenfroh-Halskette-Hand...
smittenkitchen.com/2009/01/car-bomb-cupcakes/
Makes 20 to 24 cupcakes
For the Guinness Chocolate Cupcakes
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Ganache Filling (Updated to double it, based on many commenters suggestions — thanks!)
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)
Baileys Frosting (see Recipe Notes)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)
Special equipment: 1-inch round cookie cutter or an apple corer and a piping bag (though a plastic bag with the corner snipped off will also work)
Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.
Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.
Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.
Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
[This is a fantastic trick I picked up while working on the cupcakes article for Martha Stewart Living; the test kitchen chefs had found that when they added the sugar slowly, quick buttercream frostings got less grainy, and tended to require less sugar to thicken them up.]
When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.
Foto Round Girl é um projeto da Primeiro Round que visa colocar lutadoras de MMA em ensaio fotográfico de moda.
A CSX coal train rounds the corner and passes Warwick Park in Clinton, Ohio, on the New Castle Subdivision. The train is crossing Chippewa Street.
What he lacks in size Red Sox second baseman Dustin Pedroia brings in determination. He has just homered to left and is rounding third base. He is going past Minnesota third baseman Miguel Sano who is nearly twice his size.