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Rustic bunting (Schoeniclus rusticus, カシラダカ) at Yasugawa along the path near the ground golf course in Deba, Ritto City
Filming the Rustic Bunting on my phone camera, it was down to less than 2 feet at times. Lowestoft, Suffolk, October 2020.
Bloomingdale's celebrates Mother's Day in this window display series. The background screens looked much more like natural nature background images in person.
A rustic scene that caught my eye in the beautiful medieval town of Rothenburg ob der Tauber, Bavaria.
Backyard garden decor.
This is actually hiding a pile of lumber until we have a chance to use it -- but I kind of like it! :)
Rustic Privy
Osceola Ghost Town
White Pine County
Nevada
August 2020
Osceola, Nevada, is a ghost town in the eastern Nevada. The town was a placer camp devoted to mining gold. Gold was first discovered in 1872, followed by exploitation of the deposits using hydraulic mining techniques. Two ditches, the Osceola West Ditch and the Osceola East Ditch were built to convey water from the mountains for use in mining. Water production was less than hoped and hydraulic mining ceased in 1900, when the population had declined from 1500 at its peak to 100. A fire in the 1940s destroyed much of the town, but a few buildings and a cemetery remain. The town is just to the west of Great Basin National Park.
Geometry rustic .... Geometria rustica ...
Eh pensare che a due passi ho trovato un camion vecchio operativo ...
Grezzana Vr 27.07.2013
My attempt at not quite B&W, not quite Sepia ... I guess I'll call it "warm B&W"
This is from Colassanti's in Leamington.
Just love the crackle glaze effect on these! Beads from Ginger Davis Allman's Rustic Beads tutorial www.etsy.com/listing/130573164/tutorial-rustic-beads-and-... and great crackling from Staci Louise Originals' Crackle Glaze tutorial www.etsy.com/uk/listing/175876241/painting-polymer-tutori...
- www.kevin-palmer.com - There are no boardwalks out here. No crowds, fences, or signs telling you what to expect. The little information I could find was no longer accurate because places like this are always changing. Deep in the backcountry of Yellowstone National Park, it's possible to experience fascinating thermal areas as if you're the first person to discover them. But having read the book "Death in Yellowstone," I knew not to get too close. The only way to know what happens here is to watch and wait. I learned that 2 nearby geysers were linked. A smaller geyser would erupt and drain (sounding like a toilet flushing) which led to the bigger geyser erupting a minute later. Water shot upwards as high as 35 feet and each eruption lasted 1 minute. It repeated about every 25 minutes, so I stayed and watched it 5 times. Sometimes I could hear it from my campsite 1/2 a mile away.
*Somehow* I have 377 pictures from a road trip to Chicago & Wisconsin that I took with a friend in May 2013... that never got posted.
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The Rustic Tavern is a family-owned bar that gets raves for cheap drinks from customers. The Rustic Tavern was chosen in the July 2010 issue of Madison Magazine as the Favorite Neighborhood Bar in Madison! This blocked-corner building was constructed in 1933 with residential upstairs and commercial down below. The outside of it bears two backlit plastic signs.
516 S Park St. Madison, WI. 052713.
This is a glimpse of Silver City Idaho. As this was taken in November, many of the residents have left for the winter season as winters here are harsh and snowy. The state doesn't plow/maintain the roads in winter which means if those that winter-over have to snowmobile down to the lower elevations to meet up with friends/family that have food and supplies for them.(Silver City Idaho DSC_1852.jpg)
Rustic Plum Tart
From Pure Dessert, by Alice Medrich
Contrast is what makes this tart work: the crust is quite sweet, and the plums should be quite tart. Look for plums that are both sweet and tangy, especially the ones that make you pucker a little when you bite into the flesh closest to the skin. I’ve made this tart with some unnamed red-skinned, yellow-fleshed plums that I found at the farmers market, and also with Flavor King pluots. Medrich recommends Santa Rosa, Friar, Laroda, and Elephant Heart plums, and she advises against the small, oblong plums often called Italian prune plums. They’re not tangy enough.
Also, I make the dough for this tart in a food processor, but you can make it by hand, so I’m including instructions for both. The food processor makes it especially quick and tidy, but either way is easy.
Finally, for the tart dough, you don’t want ice cold, rock-hard, straight-from-the-fridge butter. You want it to be a little softer than that, but not as soft as it gets at room temperature. You want it to be firm, as it is when it’s pleasantly cool.
1 cup all-purpose flour
¾ cup sugar
½ tsp. baking powder
1/8 tsp. salt
1 large egg, lightly whisked
3 Tbsp. unsalted butter, firm but not hard, cut into a few pieces
4 to 6 juicy, flavorful plums
Set a rack in the lower third of the oven, and preheat the oven to 375°F. Generously butter a 9 ½-inch tart pan with a removable bottom – or, barring that, a 9-inch springform pan also works nicely.
To make the dough by hand, mix the flour, sugar, baking powder, and salt together in a medium bowl. Add the egg and butter, and use a pastry blender, a large fork, or a couple of knives to cut the mixture together, as though you were making pie dough. The dough is ready when it resembles a rough mass of damp yellow sand with no dry flour showing.
To make the dough in a food processor, combine the flour, sugar, baking powder, and salt in the bowl of a food processor, and pulse to mix. Add the egg and butter, and pulse just until the mixture resembles damp yellow sand and is beginning to clump around the blade.
Press the dough gently but evenly over the bottom but not up the sides of the pan. You’re not trying to pack it down; you’re just lightly tamping it.
If the plums are very small (under 2 inches in diameter), cut them in half and remove the pits. Cut larger plums into quarters or sixths, removing the pits. Leaving a margin of ½ inch around the edge of the pan, arrange halved plums cut side up over the dough, with a little space between each one. Arrange wedges skin side up – they look nice that way after baking – and press them lightly into the dough, so that they won’t turn onto their sides in the oven.
Bake until the pastry is puffed, deep golden brown at the edges, and a lighter shade of golden brown in the center, about 50 to 55* minutes. Transfer to a rack to cool for 10 minutes. Then loosen and remove the rim of the pan, and cool further. Serve warm or at room temperature.
Note: This tart keeps at room temperature for a few days, but its texture is best on the first day.
* UPDATED on November 3, 2010: A number of readers have reported that 50 to 55 minutes was too long in their ovens, and that their tarts were burnt. To be on the safe side, set your timer for 35 to 40 minutes, and keep an eye on it.
Yield: 6 to 8 servings