View allAll Photos Tagged Routine,
A restaurant worker does his everyday routine of clearing up the wastes.
An early morning around the Tsukiji Fish Market, one of the largest collective fish market in the world.
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EIELSON AIR FORCE BASE, Alaska (March 25, 2022) - A formation of 42 F-35A Lightning IIs during a routine readiness exercise at Eielson Air Force Base (EAFB), Alaska, March 25, 2022. The formation demonstrated the 354th Fighter Wing’s (FW) ability to rapidly mobilize fifth-generation aircraft in arctic conditions. (U.S. Air Force photo by Airman 1st Class Jose Miguel T. Tamondong) 220325-F-XX992-1107
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Not sure how washing clothes in a lake where the sewage flows, can be called "washing", but it's the harsh reality of Bangladesh.
Thanks for your visit and have a great day!
Luxembourg - Skatepark Péitruss - BMX - This Daily Routine Kills Me!
Luxembourg City: en.wikipedia.org/wiki/Luxembourg_City
Skatepark Péitruss: www.visitluxembourg.com/en/place/sportmisc/skatepark-peit...
100/365
routine.
all day was associated with eating and shopping, I think it strannym.ya so love looking at edu.gotovit food, but her desire to have otpadaet.da and all so tired that I want something new.
... del recarsi sul luogo di lavoro
avanti e indietro
avanti e indietro
avanti e indietro
avanti e indietro
tuttiigiorni
tuttolanno
meno male che tra un po' ci sono le ferie!!!!
Day 11 (27.05.2009)
Mumbai Domestic Airport, Mumbai, Maharashtra, India
Finally arrived home. Waiting to get back home and back again into daily routine.
I started a new job in Center City Philly back in August, and part of my routine has become taking walks during breaks. I love exploring the area near where I work because I get to see the contrast of the historical areas surrounded by modern architecture.
.
I was just a boy when I sat down
To watch the news on TV
I saw some ordinary slaughter
I saw some routine atrocity
My father said, don`t look away
You got to be strong, you got to be bold, now
He said, that in the end it is beauty
That is going to save the world, now
And she moves among the sparrows
And she floats upon the breeze
She moves among the flowers
She moves something deep inside of me
Nick Cave
A tribute to Margaret Hassan
Military working dog Lezer undergoes a routine dental cleaning at the vet clinic on Ellsworth Air Force Base, S.D., Dec. 4, 2018. Staff Sgt. Samantha Champion, a MWD handler, attended to Lezer throughout the 1 1/2-hour-long procedure. The dogs and their handlers work together to ensure base security. (U.S. Air Force photo by Airman John Ennis)
This is how I make coffee in the morning. As one would hope with routines, both the speed and the results of this one are improving with time.
Espresso is the result of almost-boiling water at high pressure (~8 bars or 116 PSI) being forced at a consistent rate through coffee beans ground to a specific range of fineness.
This video doesn't show the grinding of the beans, distribution and tamping - basically, the first two-thirds of the process. This is just about brewing, the "fun" part.
What you're seeing here is a bottomless or "naked" portafilter (the tool which holds the coffee grounds) versus a traditional model with spouts. The bottomless PF is a great debugging tool for making espresso because you can gauge the quality of your grind, distribution and tamping by watching the brewing process.
When things go right, "pulling a shot" can be a beautiful and somewhat mesmerizing thing to watch. While practically impossible to perfect, the extraction in this video turned out pretty well in regards to the visuals.
Grouphead Flushing
Before extraction, it's recommended to "flush" the grouphead by running water through it. This brings its temperature down toward the target (roughly 200° F, in this case.) Additionally, the water pre-heats the cup.
There should be a minimal delay between flushing and extraction, since the grouphead temperature will quickly rise again if the boiler (heater) is on. I was relatively slow here, as I shot this video a few months ago. These days, I'm faster and there is much less idle time.
Brewing / Extraction
During extraction, it's good to see a deep reddish color, striations or "tiger striping" from the coffee coming out of the portafilter. It shouldn't be glacial, nor gushing in terms of "flow rate" - extremes on either end are undesirable.
Brewing should typically be stopped between 25-30 seconds, or when "blonding" occurs. There are also targets for ratios of extraction, i.e., 20 grams of espresso in 30 seconds and so forth.
I watch extraction runtime, but don't weigh the results to determine extraction ratios etc. Some roasters provide recommended parameters for their beans; e.g., 18.5 grams, with an extraction time of 28 seconds at 200° F.
In this case you're seeing Roastco "Oscuro Nuevo" espresso roast beans, perhaps 19 grams, being used in a 20g VST basket.
Results, Observations and Miscellany
There's a memorable 15:15:15 rule about espresso that I've heard.
• Coffee used within 15 days of roasting
• Grounds used within 15 minutes of grinding
• Espresso tasted within 15 seconds of extraction
In regards to appearance, good espresso should have deep color with some mottling, minimal bubbles and a solid layer of crema (an emulsification of oils from the beans) on the top; good crema should maintain its structure for around two minutes. If you're using a glass cup, you can also observe the layers as they swirl and settle within the glass.
In regards to taste, good espresso should be almost sweet, typically with hints of chocolate, butterscotch and whatever other colourful language roasters like to use to describe their products. What I look for is a natural sweetness, light acidity and ultimately an absence of excessive bitterness (water temperature too high) or sourness (too low). A one-second difference in extraction time can also have a notable effect on your results, in terms of balance and strength of taste.
I've heard people recommend consuming a shot in three sips, to enjoy the separate layers. Crema is unique in that it's a concentrated mix of the oils in the beans, and can be fairly different than the underlying coffee.
A fresh roast is critical to quality. From my experience, the consistency and quality of extraction goes downhill toward the two week mark. Then again, the last beans from my grinder always seem to produce fairly-runny extractions; perhaps there's something to the weight applied by the beans stacked above during grinding. At present, I go through an 8-oz bag of beans in about a week.
This is effectively what I've learned thus far about making espresso. I get pretty consistent results, and ideally, espresso that is quite tasty. I don't plan on opening a coffee shop any time soon, but I'd like to think I can make something close to my professional neighbours in terms of taste. I think I still make stuff that's a bit on the acidic / bitter side, but I'm working on it.
To close, quoting former comedian Dennis Miller, "'Course that's just my opinion, I could be wrong."
Bonkers' routine in the night consists of me bringing him upstairs (we don't think he can climb the stairs anymore) and setting him on the bed near my pillow. I then lie down and start to read while petting Bonkers at the same time. He requires about ten to fifteen minutes of petting, then he goes into a deep sleep on my shoulder. After Naomi comes up, Bonkers awakens and hobbles off the bed to drink some water and eat some cat food we keep in the room, then comes back to my pillow. He repeats drinking water and eating a few times then goes back to sleep. Sometime in the early morning, he awakens and goes downstairs (and, regrettably, sometimes falling down the stairs) and then sleeps in his chigura until we come downstairs the following morning to make sure he is OK. He usually looks as us as if to say "about time you awakened."
The Chronicles of Riddick: Escape from Butcher Bay ('09 remake)
3449x1940 || vid_blacklevel 0 || vid_gamma 0 || cmd(noclip)
(more details later, as time permits)
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For much of my life, I’ve had the bad habit of visiting a new city for a week of intense activity — and, on occasion, even living in a new city for as long as a year — without ever getting to know it. It’s easier than you might think, if you have a set routine: you get up in the morning, you take the same route to school or work, you come home at the end of the day, and that’s that. I think I may have also been slightly warped by the childhood experience of moving every year (17 schools before college), and concluding (perhaps subconsciously) that there was no point really getting to know anything about (or anyone in) the current town, since we’d be moving within a year …
Anyway, I resolved to try harder during a recent weeklong Thanksgiving trip to visit the west coast contingent of my family, which involved our driving from Portland to a rented house in Bend, Oregon — located roughly in the center of Oregon. I had never been in Bend before, and I probably never will be again … but even so, I wanted to get a sense of what the town was all about.
Bend turns out to be the largest town in central Oregon, but its estimated population in 2013 was only 81,236. If you include the surrounding area of “metropolitan Bend,” that number increases to 165,954 — but that still makes it only the fifth largest metropolitan area in Oregon, and probably about the same as an individual neighborhood in New York City.
Compared to NYC, Bend’s recorded history is also much shorter — though that ignores the fact that Native Americans lived in the area for some 12,000 years before fur trading parties arrived in 1824, and succeeding generations of pioneers, intent on pushing further west to the Pacific Coast, forded the Deschutes River at a shallow point known as the “Farewell Bend” — which ultimately gave the town its name (you can blame the U.S. Postal Service for shortening the original name to “Bend”).
Not much happened until 1901, when the Pilot Butte Development Company built a commercial sawmill in Bend; a city was incorporated there in 1904 by a general vote of the community’s 300 residents. From what I can tell, the town then continued to grow, thrive, and prosper for another 30 or 40 years … after which it seems to have stagnated. Walking along Bond Street and Wall Street — the two busiest downtown streets — I saw a number of plaques on the side of buildings indicating that they had all been built in the 1910s, 1920s, and 1930s …
As for today, tourism is probably the most significant economic activities — focused around skiing at Mount Bachelor, and recreational activities around the nearby Cascade Lakes. Bend is also home to the Deschutes Brewery, which is the 6th largest craft brewery in the nation. And the town has hosted on of the top indie film festivals in the nation (the BendFilm Festival) each year since 2004. For whatever it’s worth, much of the town’s growth in recent years is due to its attraction as a retirement destination (I guess there must be a rational explanation for the decision to retire here, perhaps including a low crime rate or a low cost-of-living — but I found the concept quite mind-boggling) …
But none of this explains the look and feel of the houses in the “historical district” a few blocks away from the center of town. This is where my family members and I spent Thanksgiving week, and I walked through several quiet, empty blocks during the few days that it wasn’t raining … and while the photos in this Flickr album will give you some idea of what the houses and people look like, I’m at a loss for words to characterize what’s going on around here.
For one thing, it seems that every house is different. They’re all on tiny lots — probably about 1/4 of an acre — but they’re all different sizes, painted different colors, with different designs and architectures. I’m used to towns where all of the houses in an entire neighborhood are identical, because they were all designed and constructed by the same real-estate developer. And my son pointed out that in Portland, just a few hours away by car, the houses in several neighborhoods may look different from the house next door — but they all fall into five or six basic styles. Not so in Bend: it seems that nobody talked to anyone else, and nobody looked at any other house in the neighborhood, before they came up with their own unique design.
And with one or two exceptions, none of the houses are “modern” in any sense of the word. Many of them remind me of the neighborhoods were I lived as a child in the early 1950s; and I have a strong suspicion that many of them are much older than that, perhaps having been built in the 1920s or 1930s. Like the rest of the town, it seems that everything thrived here until the beginning of the 1940s … and then stopped.
Which then raises another interesting question: who actually lives in these houses today, in late 2014? I really couldn’t tell, because the streets were generally empty. and the only thing I saw through a living room window was a football game on a large TV screen. But I noticed that the cars parked on the street were by no means as old as the houses; most of them appeared to be less than five years old, with many large, modern trucks and Jeeps. There were a few bicycles and other indications of childhood life, along with a significant number of brightly-painted lawn chairs, an occasional barbecue grills (including some big, gas-powered grills on the front porch!), and lots of American flags …
If I had had a little more time or energy, I could have gone into the Deschutes County Museum (housed in what had been a stand-alone school house built in 1914), or perhaps the Town Hall, to learn a little more … but I didn’t.
And so Bend will remain a mystery, as we pack up and drive back to Portland tomorrow morning. And while nobody here will care, or even notice, I will go on record with the following prediction: I won’t be retiring here.
blogged about here
outfit details:
plaid shirt - american eagle Thrifted
black and grey skirt: thrifted by my sister
socks: h&m
shoes: aldo
belt: thrifted
local people performing their daily routines of bathing and washing, at the mataji ghat (lake palace in the backdrop) of udaipur. this ghat have the most beautiful panaromic view of the palaces in and around the lake pichola, my favourite hangout.
another view more than 3 years back @ www.flickr.com/photos/nevilzaveri/315017941/