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The Citroën Type C was a light car made by the French Citroën car company between 1922 and 1926 with almost 83,000 units being made. Known as Citroën 5HP or 5CV , it was the second model of automobile designed and marketed by André Citroën, between 1922 and 1926.
The first colour in which it was made was yellow,(a pale " grapefruit " yellow) which earned it the first nickname " petite citron "(little lemon). It was also nicknamed "Cul de poule " (hen's bottom), "boat tail" or "boat deck Citroën" referring to the tapered rear of the little car's body and also "Trefle " (clover leaf) referring to the shape of the three-seat version
Auntie Elk, ... always likes to 'have it' more than anyone else, indeed Mist and Paddy tend to 'play's her by either stealing it (paddy) or asserting top dog position (mist) .. both of them when they get bored of the game just drop whatever 'it' may be wherever they might be ....as they have an Elk that will always bring it back to me ..... such is life
A shot through the type carriage of my vintage Imperial typewriter. I'm quite pleased with the way this one came out...
Locomotive type 12 (12004) exposée à Train World (Bruxelles). Construire par la société Cockerill de Seraing, elle est mise en service en 1939 sur la ligne Bruxelles-Ostende.
Awesome Sashimi (5 types) by Ootoya Japanese Restaurant in Orchard Central at Orchard Road.
*Note: More food pics in my: Favorite Food Album.
1971 Jaguar V12 E-Type. Like most classic cars, the E-Type is more impressive from the outside than from behind the wheel. Technology has come a long way in 49 years; the car that in its day was "King of the Road", overtaking everything else, amid modern traffic, limited by its archaic handling, brakes and steering, now creates tailbacks on rural roads.
This Christmas bauble was hand beaded with sequins and pins by me. I have a Christmas tradition. I bead Christmas baubles for a select group of friends every year.
Each bauble is 15 centimetres in diameter and contain hundreds of sequins, varying in number depending upon the complexity of the pattern and the type of sequins I use. All the sequins in this bauble are 5mm in diameter, including the flowers. The flowers are vintage French metal sequins from the 1930s in this bauble, so they are rare. Depending upon the colour of the sequin, I will use either a gold or a silver pin to attach it to the bauble. I always leave the flower sequins until last, allowing a gap in the sequin chain to pin them in.
These baubles are smaller than some others I do, and because it is a simple pattern which starts from the inside and is worked outwards in ever larger circles, each bauble takes approximately 1 1/2 to 2 hours per side.
It is however, a labour of love which I do to pass the time throughout the year.
224/365 1966 E-Type Jag and a beauty, looked very nice on our drive yesterday, would have loved it to stay longer.
I remember typing on my mom's typewriter as a kid and, apparently, Perry will have similar memories.
A Bugatti Type 35B seen in Lech during the Arlberg Classic Car Rally 2016. My thanks to Paul Gibbons, Archivist of the Bugatti Owners' Club at Prescott, Gloucestershire, for identifying this vehicle which was not in the rally catalogue.
The recipe is from this book.
4 chicken breasts
2 tbs soy sauce
1 tbs dry sherry
2 tbs corn starch
6 dried red peppers
Sauce
2 tbs sherry
2 tbs soy sauce
2 tbs brown sugar
1 tbs sesame oil
1 tsp Worcestershire sauce
1 tbs water
1 tbs corn starch
3 tbs peanut oil
chopped green onions
chopped roasted peanuts
Cut the chicken into bite-sized pieces and marinate in the soy sauce, sherry, and corn starch.
Combine the ingredients for the sauce and set aside.
Place some oil in a hot pan and add the dried peppers. Cook for about 15 seconds and then add the chicken with the marinade. Cook over high heat, stirring constantly for 10 minutes.
Add the sauce mixture and cook until it thickens. Top with the green onions and peanuts.
We used red wine instead of sherry and fresh peppers in place of the dried. Very good and some good heat as well.
Served over some Soba noodles.