View allAll Photos Tagged Routine,
Hundreds thousands schoolchildren from all over Thailand join the the 6th V-Star Challenge Day at Dhammakaya temple.
The “World Morality Restoration Project” aims to create the youth leaders who are the virtuous models called V-Stars (Virtuous Stars). V-Star children will be trained by the daily routine until it becomes their habit. Moreover, V-Star children have to do the social creative activities and study about the Triple Gems. This is the cooperation among the main institutes of Thai societies which are homes, temples, and schools. The previous operation was very successful, both quantity and quality. In the quantity aspect, there were more educational institutes and students participating in this project and in the quality aspect, the participating schools satisfied their students’ behavioral changes (moral behavior).
More info: www.dmc.tv/pages/en/scoop/V-Star-2012.html
Sony A77 + Sony 16-50mm f2.8 SAL1650 SSM lens
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)
Submitted to the Flickr group 7 Days of Shooting.
Part of the Little Dudes series, documenting the little dudes who live in my home.
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Purchase this image and learn more about it at the source.
Source: photos.jdhancock.com/photo/2010-02-14-233824-routine-cand...
DD76 (J837TSC) receives a routeine check whilst DD87 (P419KSX) looks on....
OP82 (YJ57EHD) the first production Optare Solo SR is in the background.
Daisy Mae does this every time we start setting up for dinner.
She stays like this till we are done and the table is cleared.
My morning routine seldom varies. I get up, put on a pot of coffee, feed the cats while it is making, and then retrieve my morning paper. Then I sit with a cup of coffee and the paper for perhaps half an hour, while I slowly wake up. I prefer not to talk to anyone for that first half hour.
Six days a week, I read the newspaper from front to back, looking at every page except those in the sports and advertising sections. On Sundays, though, I deviate and begin with the comics. Then I read the magazine sections and then randomly browse the rest of the paper. After my first cup of coffee, I usually eat something and then head for the shower. Inside the shower, a transformation takes place; I truly wake up and leave the room filled with energy and ready for the day. .
There is no routine without this routine: my morning coffee.
View this image on my blog: www.youvegotflair.com/blog/week-4-routine-2019-project-52
Norio's routine now consists of waiting in my room until I sit down at which point he jumps on my lap to be pet until he's satisfied. He then repeats several times a day.
Convincing a group of women who are in exercise gear to allow you to pull out a camera was an exercise in itself.
odc: routine
Special Operations Regiment (SOR) assaulters also routinely trained with the National Mission Unit. Here, assaulters conduct CQB training under the watchful eyes from operators from the National Mission Unit.
The Special Operations Regiment, consists of nine companies, provide high readiness, agile and robust force capable of supporting and conducting a broad range of operation missions. The regiment’s specialized skills enable them to perform a variety of operations: the primary operations are to execute direct action raids in hostile or sensitive environments worldwide. Besides direct-action raids, the regiment’s other missions include airfield seizure, special reconnaissance, personnel recovery, clandestine insertion, and site exploitation. The regiment can deploy a battalion within eighteen hours of alert notification.
To maintain readiness, assaulters of the regiment train constantly. Special Operations Assaulters focus on marksmanship, physical training, medical training, small unit tactics and mobility.
Note: The story, all names, characters, and incidents are fictitious.
PACIFIC OCEAN (Aug. 5, 2021) A Marine with the 11th Marine Expeditionary Unit (MEU) pulls a guide rope aboard amphibious transport dock USS Portland (LPD 27) during a replenishment-at-sea with fleet replenishment oiler USNS Henry J. Kaiser (T-AO 187). Marines and Sailors of the 11th MEU and Essex Amphibious Ready Group (ARG) are underway conducting routine operations in U.S. 3rd Fleet. (U.S. Marine Corps photo by Sgt. Alexis Flores)
No matter what anyone says, but routine is the foundation on which life is built.
Everything is made up of little things...
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We participate in the process of creating our lives, we make decisions every day that affect our future, and this is a huge power.
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It depends on us how we react to simple daily tasks – as a boring pastime or still as an important part.
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Let's find meaning together, for example, in cooking 👩🍳 food, let's look at it from a different angle.
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So, cooking is not only a way to get enough, but it's also taking care of yourself, your family, maybe for someone it's a hobby, an opportunity to create and immerse yourself in a kind
of meditation...
We can always make sense of routine actions and our attitude to them determines our path ♥️
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What do you think?
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Ph: @safronoviv_photo
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#beautifulphotosession #photographing #familyphotosession #bestphotosession #darkness #electricblue #entertainment #event #fashiondesign #flashphotography #musicalinstrument #performingarts #piano #purple #NikonD4 #NikonD850
Lili Sharif © All rights reserved
Dear all, I will find a moment during the day to visit your photo stream, have a good day!
A lone seagull flies Valla Beach, a daily chore. A layered pic. The bird being separate to the beach scene. taken with FZ35 Lumix.
Every now and then we walk but mostly we drive. I fancy walking outside in cold days. But not when it rains, and, sure enough, it's raining almost everyday. When we walk he takes my hand and he seldom talks to me. We say the numbers aloud, from one to twenty, both in Spanish and in German. At some point we cut our path short through a lovely park where dozens of ravens slowly move on the ground in little jumps, eating all sorts of insects. Despite we get quite close to them they don't seem to care. We spend a little time deciding which route to take, the upper one, closer to the sun and the clouds, or the lower one, when feeling less adventurous and when our most immediate concern is to kick the pine nuts lying on the ground. He chooses. We see the usual bunch of dogs with their corresponding owners, old people chatting and strolling at a slow pace. Dog-powered friendship. I remind him of the little dog, a she, which always moves the slowest, always following an undefined wake left behind by the rest of the group. She looks at us. We look at her. We cross the road and climb the steep-sloped path alongside the church overlooking Bayern Munich's training football lawns. Isolated blackbirds eventually hide, hurriedly, as we pass. We barely see them flying. They seem to spend the whole day on the ground, searching for food amidst the bushes which separate the walkways from the lawns, splitting the parks in multiple islands of green. Blackbirds move gracefully among the bushes, on the damp ground, over a sea of rotten leaves, brown and dark, in the company of the inevitable fragments of broken glass from bottles of beer smashed to pieces, used kleenex, empty cigarette boxes, plastic bags, cans, all sort of debris and junk. Plenty of hidden trash piling up in every hedge of every street, that is the disgusting environment where blackbirds let the days go by. We left the park turning first right and then left to enter the street at which end we see a dog's head apparently floating in the air. I say the head's cut. He says it's not. As we get closer we see the head's attached to a body. A fine dog's brass sculpture at the door of the Kindergarten. And then he rushes to the door and rings the bell that will let the door open, which I push with some effort. He gets in and, abruptly, I feel he's another boy. He's been replaced all of a sudden by his cautious self, his discreet self. We both take his winter clothes off. He changes his shoes. I greet his Tantes and I kiss him goodbye.
That was once part of our daily routine, back in April 2001.
French postcard by J.R.P.R., Paris, no. 506. Photo: P. Apers. Mistinguett and Earl Leslie in the revue ' Paris Miss' at the Casino de Paris in 1930.
French actress and singer Mistinguett (1875-1956) captivated Paris with her risqué routines. She went on to become the most popular French entertainer of her time and the highest-paid female entertainer in the world. She appeared more than 60 times in the cinema.
Mistinguett was born as Jeanne Florentine Bourgeois in Enghien-les-Bains, France, in 1875. She was the daughter of labourer Antoine Bourgeois and seamstress Jeannette Debrée. At an early age, Jeanne aspired to be an entertainer. She began as a flower seller in a restaurant in her home town, singing popular ballads as she sold her flowers. When a song-writing acquaintance made up the name Miss Tinguette, Jeanne liked it. She made it her own by joining it together and eventually dropping the second S and the final E (Mistinguett). Mistinguett made her debut at the Casino de Paris in 1895 and appeared also in shows at the Folies Bergère, Moulin Rouge, and Eldorado. In 1908 she made her film debut in the short silent film L'empreinte ou La main rouge/The Impression or the Red Hand (Henri Burguet, 1908) for Pathé Fréres. Her co-star in this film was Max Dearly, who chose her the next year to be his partner to create La valse chaloupée (or the Apache Dance) in the Moulin Rouge. Between 1909 and 1915, she appeared on the stages of the Paris music halls but also in dozens of short films for Pathé, including Fleur de pavé/Her Dramatic Career (Albert Capellani, Michel Carré, 1909) with Charles Prince, Une petite femme bien douce/A Sweet Little Lady (George Denola, 1910) which she also wrote, and Le clown et le pacha/The Clown and the Pasha (Georges Monca, 1911), again with Prince. In Une bougie récalcitrante/A Stubborn Spark Plug (Georges Monca, 1912), she appeared for the first time opposite the much younger Maurice Chevalier. With Chevalier, she would have a relationship of more than 10 years. The most successful film among her Pathé films was Les misérables (Albert Capelani, 1913), a four-part-serial based on the famous novel by Victor Hugo.
During the First World War Mistinguett continued to appear in Pathé productions like the comedies La valse renversante/The Amazing Waltz (Georges Monca, 1914) again opposite Maurice Chevalier, and Rigadin et la jolie manucure/Rigadin and the Pretty Manicurist (Georges Monca, 1915) with Charles Prince. In Italy, she appeared in La doppia ferita/The Double Injury (Augusto Genina, 1915). Opposite the legendary Harry Baur, she starred in Chignon d'or/The Gold Chignon (André Hugon, 1916) and Fleur de Paris/Flower of Paris (André Hugon, 1916). In 1916 she first recorded her signature song, 'Mon Homme'. It was popularised under its English title My Man by Fanny Brice and has become a standard in the repertoire of numerous pop and jazz singers. In 1918, she succeeded Gaby Deslys at the Casino de Paris, and remained the undisputed star of nocturnal Paris until 1925. In 1919 her legs were insured for the then astounding amount of 500,000 francs. During a tour of the United States, she was asked by Time magazine to explain her popularity. Her answer was: "It is a kind of magnetism. I say 'Come closer' and draw them to me." After WWI Mistinguett's film career halted. She only appeared in a few more films, including L'île d'amour/Island of Love (Berthe Dagmar, Jean Durand, 1928) and Rigolboche (Christian-Jaque, 1936). Mistinguett's stage career prospered and lasted over fifty years. Her last film appearance was as herself in the Italian musical Carosello del varietà/Variety Carousel (Aldo Bonaldi, Aldo Quinti, 1955). In 1956, Mistinguett died at the age of 80. She is buried in the Cimetiere Enghien-les-Bains, Île-de-France, France.
Sources: Wikipedia and IMDb.
And, please check out our blog European Film Star Postcards.
On Sunday December 4th, 2013 the Fall 2013 Semester run-track participated in their culminating half marathon. With a start time of 5:30am the stars were out and a crecent moon guided them into Deep Creek Settlement, their halfway point of the run. As the Sun rose and students, teachers, and other staff ran back to campus they were met with a perfect rainbow to welcome them home! Congratulations run-track! You're now part of The Island School half marathon club!