View allAll Photos Tagged Tangy
Featuring:
Nanihi by Albino Peacock, exclusive for SWANK July
The Pace of Nature pose by Luane's World
Full credits are at Blue's Fantasy!
Canon EOS 6D - f/14 - 1/6sec - 100 mm - ISO 200
- Ketchup, or catsup, is a table sauce. Traditionally, different recipes featured ketchup made of egg white, mushrooms, oysters, mussels, walnuts, or other foods, but in modern times the term without modification usually refers to tomato ketchup, often called tomato sauce in the UK.
It is a sweet and tangy sauce, typically made from tomatoes, a sweetener, vinegar, and assorted seasonings and spices. Seasonings vary by recipe, but commonly include onions, allspice, cloves, cinnamon, garlic, and sometimes celery.
Heinz tomato ketchup is the market leader, with an 82% market share in the UK and 60% share in the US.
Tomato ketchup is often used as a condiment with various dishes that are usually served hot, including chips/fries, hamburgers, sandwiches, hot dogs, eggs, and grilled or fried meat.
A tray of Javanese gourmet dish, Ayam Garang Asam or Tangy Chicken Curry. Served with steamed jasmine rice and rice crackers. The dish is a local favorite in city of Solo, Central Java.
Fresh from the garden, a plate of Calamondins sit in the fading afternoon light to await their fate of being turned into delicious tangy marmalade.
Transplanting
BY LEE ANN RORIPAUGH
For my mother, Yoshiko Horikoshi Roripaugh
1. X-Ray
My mother carried the chest x-ray
in her lap on the plane, inside
a manila envelope that read
Do Not Bend and, garnished
with leis at the Honolulu Airport,
waited in line—this strange image
of ribcage, chain-link vertebrae,
pearled milk of lung, and the murky
enigmatic chambers of her heart
in hand. Until it was her turn
and the immigration officer held
the black-and-white film up
to sun, light pierced clean through
her, and she was ushered from one
life through the gate of another,
wreathed in the dubious and illusory
perfume of plucked orchids.
2. Ceramic Pig
Newly arrived in New Mexico,
stiff and crisp in new dungarees,
her honeymoon, they drove
into the mountains in a borrowed car,
spiraling up and up toward the rumor
of deer, into the green tangy turpentine
scent of pine, where air crackled
with the sizzling collision of bees,
furred legs grappling velvet bodies
as they mated midair, and where
they came upon the disconsolate gaze
of a Madonna alcoved against
the side of the road, her feet wreathed
in candles, fruit, flowers, and other
offerings. Nearby, a vendor
with a wooden plank balanced between
two folding chairs and the glossy
row of ceramic pigs lined up across,
brilliant glaze shimmering the heat.
My mother fell in love with the red-
and-blue splash of flowers tattooed
into fat flanks and bellies, the green
arabesques of stem and leaf circling
hoof, snout, and ear. So exotic.
Years later she still describes the pig
with a sigh—heartbroken, the word
she chooses with careful consideration.
She’d filled the pig with Kennedy dollars
from the grocery budget, each half dollar
a small luxury denied at the local
Piggly Wiggly, until one day, jingling
the shift and clink of the pig’s
growing silver weight, she shook
too hard, and as if the hoarded wealth
of her future were too much to contain,
the pig broke open—spilling coins
like water, a cold shiny music, into her lap—
fragments of bright pottery shards
scattering delicate as Easter eggshell.
3. Sneeze
My mother sneezes in Japanese. Ké-sho!
An exclamation of surprise—two sharp
crisp syllables before pulling out
the neatly folded and quartered tissue
she keeps tucked inside the wrist
of her sweater sleeve. Sometimes,
when ragweed blooms, I wonder why
her sneeze isn’t mine, why something
so involuntary, so deeply rooted
in the seed of speech, breaks free from
my mouth like thistle in a stiff breeze,
in a language other than my mother’s
tongue. How do you chart the diaspora
of a sneeze? I don’t know how
you turned out this way, she always
tells me, and I think that we are each
her own moon—one face in shadow,
undisclosed seas and surprising mountains,
rotating in the circular music
of separate spheres, but held in orbit
by the gravitational muscle
of the same mercurial spinning heart.
4. Dalmatian
There is an art to this. To shish
kebab the varnished pit of avocado
on three toothpicks above a pickle jar
of cool water, tease down the pale
thirsty hairs of root until one sinewy
arm punches up and unclenches its green
fisted hand, palm open, to the sun.
To discern the oniony star-struck
subterfuge of bulbs, their perverse
desires, death-like sleeps, and conspire
behind the scenes to embroider
the Elizabethan ruffles and festoons
of their flamboyant resurrections.
To trick the tomatoes into letting down
their swelling, tumescent orbs
in the cottony baked heat of the attic
until their sunburnt faces glow
like round orange lanterns under
the crepuscular twilight of the eaves.
Unwrapping the cuttings of succulents
from their moist, paper-towel bandages,
and snugging them down into firm
dimples of dirt and peat, coaxing up
the apple-green serpentine coils of sweet
pea with a snake charmer’s song to wind
around the trellis and flicker their quick
pink-petaled tongues. The tender slips
of mint, sueded upturned bells of petunia,
and slim fingers of pine that pluck
the metal window screen like a tin harp
by the breakfast nook where my father
stirs his morning coffee and waits
for the neighbors’ Dalmatian to hurl
itself over the back fence and hang,
limply twisting and gasping on the end
of its chain and collar like a polka-dotted
petticoat, until my father goes outside
and takes its baleful kicking weight
in his arms and gently tosses it back
over the fence into the neighbors’ yard.
Year after year, the dandelions
and clover are weeded out, summers
come and go, and roots stubbornly inch
down around the foundation of the house—
labyrinthine, powerful and deep.
5. Japanese Apple
She was given an apple on the plane,
round and fragrant with the scent
of her grandfather’s fruit orchards
during autumn, when chestnuts
dropped from their trees and struck
the metal rooftop like the small heavy
tongues of bells, and black dragon-
flies like quick shiny needles darted
in and out of the spin and turn
of leaves fluttering down like soft
bright scraps of silk. She wrapped
the apple in a napkin to save
for later, and it was confiscated
at customs before she had the chance
for even a taste. Over the years it
seemed to grow larger, yellower, juicier
and more delicious, and even though
there were burnished rows of apples
stacked in gleaming pyramids
at the supermarket with quaint
names like Macintosh, Winesap,
and Granny Smith, and even though
there were sunlit apple orchards
at my American grandfather’s ranch,
where rattlesnakes slumbered
in the heat and redolence of fruit
flesh, frightening the horses,
she sampled one after another,
but they never tasted as sweet
or as bright as the apple taken from her,
the one she had to leave behind.
Lee Ann Roripaugh, “Transplanting” from Year of the Snake. Copyright © 2004 by Lee Ann Roripaugh. Reprinted by permission of Southern Illinois University Press.
Source: Year of the Snake (Southern Illinois University Press, 2004)
In celebration of National Hispanic Heritage Month...made a savory sandwich of Puerto Rico.
I will be posting my version of El Jibarito on my blog, sometimes SAVORY.
sometimessavory.wordpress.com/
Meanwhile, you can checkout a recipe by Tasty.
Jibarito Sandwich Recipe by Tasty
In this recipe, thin cuts of flap steak are marinated in orange and lime juice and sandwiched between 2
flattened, crispy fried plantains, or tostones. We finish things off with a tangy, garlicky mayoketchup sauce,
cheddar cheese, and fresh toppings like lettuce, tomato, red onion, and avocado. It’s crunchy, salty, creamy,
citrusy and delicious!
By Tikeyah Whittle [Tasty Team]
March 23, 2021
Total Time
2 hr 35 min
Prep Time
2 hr 20 min
Cook Time
15 min
Ingredients for 2 sandwiches:
STEAK
1 orange, juiced
1 lime, juiced
1 ½ tablespoons olive oil
2 ½ teaspoons adobo seasoning
½ teaspoon garlic powder
3 cloves garlic, minced
¼ teaspoon freshly ground black pepper
12 oz flank steak
1 tablespoon vegetable oil
MAYO KETCHUP
⅓ cup mayonnaise
¼ cup ketchup
2 cloves garlic, minced
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
½ teaspoon kosher salt
TOSTONES
4 cups vegetable oil
2 green plantains, large
kosher salt, to taste
ASSEMBLY
4 slices cheddar cheese, halved lengthwise
¼ cup red onion, thinly sliced
½ cup fresh cilantro
½ cup lettuce, chopped
1 small tomato, thinly sliced
¼ avocado, thinly sliced
Preparation
1 Marinate the steak: In a large bowl, whisk together the orange juice, lime juice, olive oil, adobo
seasoning, garlic powder, garlic, and pepper. Add the steak and turn to coat. Cover and
refrigerate for 1–2 hours.
2 Make the mayo ketchup: In a medium bowl, mix together the mayonnaise, ketchup, garlic, garlic
powder, pepper, and salt. Cover and refrigerate until ready to use.
3 Sear the steak: Heat the vegetable oil in a large high-walled skillet over medium-high heat until
shimmering.
4 Remove the steak from the marinade and pat dry with a paper towel. Add the steak to the pan
and sear for 2-4 minutes on each side until the internal temperature reaches 135°F (55°C).
Remove from the pan and set on a cutting board to rest, then slice against the grain into ¼-inchwide pieces.
5 Make the tostones: Heat the canola oil in a large high-walled skillet over medium heat until it
reaches 350°F (180°C).
6 Peel the plantains and cut in half lengthwise. Add the plantains to the hot oil and fry until light
golden brown on all sides, 3–4 minutes. Transfer to a paper towel-lined plate to drain.
7 Working 1 at a time, place a plantain half on a cutting board. Place another cutting board on top
of the plantain and press down to flatten until the plantain doubles in width and is about ¼–½
inch thick.
8 Return the oil temperature to 350°F (180°C). Fry the plantains again, 2 at a time, until golden
brown and crispy on both sides, 1–2 minutes total. Transfer to a paper towel-lined plate to drain
and immediately sprinkle with salt on both sides.
9 Assemble the sandwiches: Spread 1–2 tablespoons of the mayo ketchup across a plantain. Top
with 2 half-slices of cheddar, and half of the sliced steak, onion, cilantro, lettuce, tomato, and
avocado. Spread another 1–2 tablespoons of mayo ketchup on another plantain and top with 2
more half-slices of cheddar. Top the sandwich with the second plantain. Repeat with remaining
ingredients to make another sandwich.
10 Enjoy!
RECIPE BY: Tikeyah Whittle
Mini frozen orbs of tangy blood orange juice and Grand Marnier. Perfect for an intermezzo or a simple warm weather treat. Make them larger for a fun night ;) Find the recipe at garrettkern.com/?p=368 . Photo by kern.justin (http://www.thewindypixel.com)
My South Indian Lunch comprised of Masala Dosa, Khara Bath, Kesari Bath, Masala Vada, Pachadi and Coconut Chutney.
I was out with a group of divers dedicated to cleaning up the reefs here in Hawaii and ran across a large school of Yellow Tangs.
Will be posting recipes soon to my blog,
Baking is my Zen
…Lemon Pound Cake with a side of Lemon Curd
LEMON BUNDT CAKE by Bake or Break.
bakeorbreak.com/2020/04/lemon-bundt-cake/
Lemon Curd By Ina Garten of FoodNetwork
www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe-...
This rare vine produces wide-mouthed flowers in the tangy yellow and red colors, reminiscent of the savory spices of its homeland in India. It blooms in clusters from winter through summer with pendulous chains from which emerge wave after wave of eye-catching flowers.
Also known as Mysore trumpetvine
Took this photo while at a coffee shop in Japan. Inspired my Tangy Kiwi's lego/nature photos. Got some new Brickforge stuff and was testing out some combos. Hope you guys like it.
If you fav please leave a comment thanks!
Strong tangy cheese, slightly peach colored
Gorgeous silhouette of the skyline of Amsterdam on the rind
Vincent finally made his decision. He wasn't going to go home. Not tonight. Even feeling the effects of the herb couldn't squash the feeling of emptiness and taint he felt when he thought of going home tonight. Yet, as he stood on the curb of the main street that led downtown from the docks there seemed to be no carriages around. He knew all he had to do was wait a while and surely one would show up soon.
All of a sudden, Vincent's stomach made a loud gurgle and it caused him to actually grab his stomach in surprise. He smirked slightly to himself as he realized he was feeling hungry; likely induced by the herb. And as he thought about food, he began to feel like he wanted something savory. With the docks nearby, there would be food vendors still around. It was always a busy area, day or night. And he knew he'd be more likely able to find a carriage to take him downtown, too.
...
Vincent's mouth watered as he stood before the fried fish vendor and watched as his sandwich was being made. These street vendors always had the best food! And being right on the lake meant fresh fish was a popular menu option, which was a favorite of Vincent's. His fried fish was being smothered on top in a tangy, creamy sauce with a fresh tomato sandwiched between a perfect looking bun, crispy on the outside and soft on the inside. Once handed his food, Vincent gave a grateful "Thank you" to the vendor before turning and setting off to find a spot to devour his food.
Licking a little bit of dripping sauce off the edge of the bun, Vincent gave a soft moan of appreciation at the hint of spicy flavor. This was going to be delicious! He wandered off to the side out of the way. Finally, over by a bench under a tree, he stood there and gave his sandwich an eager glance over before bringing it to his mouth. But before he could take a bite, he saw the shadow of someone approaching to his left. Hell, they weren't even paying attention, he realized with annoyance as he stepped out of the way just in time! They were walking backwards and looking around everywhere but where they were going! Vincent looked up with a small glare at whoever it was.
"Hey, watch it!"
"I'm so sorry! My bad, I- Vincent?"
Vincent blinked and stared up at the person as it registered that it was...Aiden. Aiden was in fact the offending pedestrian and not just a figment of his imagination! Vincent was so amazed by his unexpected appearance that his sandwich remained forgotten in his hands at chest level. Suddenly he blurted out the first words that came to mind.
"Are you stalking me?!"
Aiden was startled by the outburst and found he couldn't help but laugh! Vincent sounded so serious and was still staring at him as if he couldn't believe his eyes! Aiden shook his head and put up his hands in playful defense with a grin and insisted, "I'm not, I swear! I didn't mean to almost run you over. I'm- I'm lost." Aiden's grin faded as he glanced around then finally back to Vincent with an embarrassed smile.
"Lost?"
"Yeah. I was trying to find the short-cut I found the other day but I must have missed it. No, I can't have. Bah, I must be on the wrong street! Everything looks different at night!"
As the seconds passed, Vincent found he was becoming amused at Aiden's predicament and felt a little bad for him, too. While the docks were nearby, they weren't exactly close to where Leon's Claw was docked. He could point out how to get there from here but there were no short-cuts. Aiden had to be on the wrong street just like he thought he was. Even while under the influence of the herb, Vincent could see how Aiden looked a little worn out and flushed. Likely, he'd been wandering a while on top of having such a busy day.
"Are you okay?" Aiden asked, his brow furrowing slightly as he studied Vincent. He even leaned in slightly more to squint at him in the dim lighting. Vincent...seemed alright but somehow off. It was...almost as if he were drunk but not quite. He seemed to be in total control of himself and was answering without slurring. What was going on?
Opposite him, Vincent stared back at Aiden for a long moment. Then, unexpectedly, Vincent grinned and replied in a slightly more chipper voice than Aiden had ever heard, "I am now!" And he brought his sandwich up to his mouth and took a big bite. He moaned softly and closed his eyes as he savored the favor.
"Mm! This is hitting the spot. Are YOU okay?" Vincent was suddenly asking him once he swallowed his first bite. He tilted his head slightly as he stared up at Aiden. Then without another word he took another bite of his sandwich while still staring up at his friend.
Aiden laughed softly as he tried to wrap his head around Vincent's behavior! He'd never seen Vincent act like THIS! Even to Aiden, he wasn't sure if it made sense. It was as if the captain had let go of his inhibitions more than usual. It wasn't to say he hadn't opened up more as of late but there was just something different about tonight.
"I'm fine," Aiden explained. "Really! Don't look at me like that! I've just been walking for a couple of hours now. That's all. How far away is the ship anyway?"
"I'd say about thirty minutes?"
"Well, shit. At least it's not too far. I can't wait to get something to drink."
"You look it. Why don't you get one on the way?"
"I forgot my money on the ship."
"Aiden!"
"What?!"
"What the Hell am I gonna do with you?"
Vincent chuckled softly and shook his head at Aiden's sheepish little smile. Vincent licked his lips and looked around. He could see a few of the public carriages coming in this direction. With any luck, he could snag one and head downtown! But what was he going to do with Aiden? Logically, he knew he could just send him off with directions. That's what he should do. Maybe he'd give him the money to get a cool drink, too. Yes, that sounded good. And when he looked back at Aiden to do just that, he was caught off guard as Aiden seemed to be leaning in and peering at him a little closer.
"Are you 'sure' you're okay?" the younger man asked as he tilted his head. "You never really answered me before and...I just realized your eyes are really red." Aiden's concern shifted into confusion as Vincent suddenly laughed softly and gave a small, dramatic sigh before replying, "I'm fine! Though, I'm fairly certain you've seen my eyes like this many times. You're only just noticing! It comes with smoking the herb and it's perfectly normal."
"Smoking the herb?" Aiden responded uncertainly. And then it clicked! "Isn't that what your bhang is made from? Wait....are you sure you should be smoking with your ribs like that?" At this, Vincent gave him a look as he responded firmly and with authority, "I know the risks and right now I could care less. It's been a Hell of a night, but at least I'm not fucking drunk. And...to answer your question: yes, it is what my bhang is made from." And with that, Vincent lowered his gaze with a small sigh. Aiden could see how his shoulders sank just a touch as well. He looked exhausted; not just physically but emotionally. Aiden couldn't help but wonder: what had happened in the last few hours since they'd seen each other?
"Would you tell me about it?"
"Tell you about what?"
"All of it. Any of it. Bhang. Herb. I still don't really know what it is. Or you could tell me about whatever happened since I left? I don't know. You just...look like you could use a friend."
God damn it all! How the Hell did Aiden do this?! Vincent knew Aiden was being genuine and just wanted to be there for him. But there were just some things he was not wanting to divulge; not that there was anything really to talk about, he thought to himself. Though Aiden had a way about him that brought down Vincent's defenses time and time again. Maybe he should just say goodnight. Right now was not a good time to discuss any of it. They were too out in the open!
On the other hand, he supposed he could just go with Aiden back to Leon's Claw, but honestly he still was wanting to go downtown. And while he wasn't sure about talking about what happened tonight, he surprisingly found he...he wouldn't actually mind explaining this whole cannabis business and what it was. In fact, he wanted to do it. But that meant taking his company on for the rest of the night and making sure he got back to the ship safely afterwards. Did he really want to deal with that? Really?
"Not here. Do you want to come downtown with me?"
Apparently so. There was no taking it back now. Vincent wasn't sure if he was going to regret this or not, but he wanted to be the one to help Aiden understand. It would also help his friend understand Vincent better as well; more of why and who he was.
"S-sure! But I don't have a way to get back without my money. Did you want to just go back to Leon's Claw first?" Aiden asked. He wanted to go with Vincent wherever he was going! What was downtown? He was curious! He could see Vincent considering it for a long moment then finally shook his head and responded, "I'll pay for your carriage back. Let's get you something to drink then when we get to my office I'll explain everything."
---
This scene was shot in the Second Life location: City of New Babbage- Academy of Industry beside The New Babbage Aehernauts monument!
---
Next Part:
www.flickr.com/photos/153660805@N05/53096384779/in/datepo...
To read the rest of the story, here's the album link:
www.flickr.com/photos/153660805@N05/albums/72157717075565127
***Please note this is a BOY LOVE (BL/yaoi/gay) series. It is a slow burn and rated PG13!***
Special thank you to my husband Vin (Be My Mannequin? Pose Store) for collaborating with me on this series and co-starring as The Captain!
DISCORD SERVER: That's right! The Captain and The Engineer has a Discord Server! If you wanna join and chat with other crewmates and see what's new and happening before it gets posted to Flickr, click the link!
***NEW!!!!***
The Captain and the Engineer now has a FACEBOOK PAGE! Please come Like, Follow, and join the crew! Thank you so much for all your support!
FACEBOOK PAGE:
Oh how fast things change, Yesterday teh plan was to make some a tasty tangy pasta dish from some fresh tomoatoes but another trip to the Leslieville Farm Market and soem fresh sweet corn made the decision for me. Some tasty charred corn for some fresh Pico De Gallo salsa. Looks like maybe Huevos Rancheros are on the horizon for tomorrows breakfast. If you like my photogrpahy show my website some love www.fulcrumimaging.com and don't forget about us on Instagram as well @fulcrumimaging and the blog at www.lenstoweb.com. Copyright 2015
Nasturtium is a genus of seven plant species in the family Brassicaceae (cabbage family), best known for the edible watercresses Nasturtium microphyllum (Rorippa microphylla) and Nasturtium officinale (R. nasturtium-aquaticum).
These plants are related to garden cress and mustard, known for a peppery, tangy (pungent) flavor. The leaves and flowers can be added to salads. Nasturtium leaves are also eaten by caterpillars of certain butterflies.
The name Nasturtium comes from the Latin "nasus tortus" which means "twisted nose", referring to the effect eating it has on the nasal passages.
Biscayne Park, FL
Fior di latte mozzarella
Parmigiano Reggiano
Fontina
Gorgonzola dolce
So this was good, but making it a white pizza was perhaps a mistake. The cheese is so rich that a slice was enough. Next time I will have to make it rosa (with sauce). Perhaps the sweet, acidic, and tangy tomato sauce will balance it out.
Nemesis Wear:
**Crown & Earring | Skindustrial Bodiworks - Autumn
**Shape | {wren's nest} - Caliya Shape for LeLutka Camila
**Skin | CHSkin - Alison
**Effect Orange in skin | VENUS - Infinite Colors Skin
**Eyeshadow | Paix - Batman Girl
**Lingerie | GAW - Riya
**Nails | .::LUNA::. - Fall
➡️➡️➡️ Find it right now at SWANK EVENT!
maps.secondlife.com/secondlife/Swank%20Events/126/124/39?...
MORE INFO:
onlydivasl.blogspot.com/2025/11/swank-golden-leaves-tangy...
These berries are actually very small ones. They are tangy, hard and crispy. They pop in the mouth. I really like them.
Meyer Lemons - is a cross between a regular lemon and a mandarin orange. It is round and has a thick skin, sometimes orange in color. It is sweeter than the tangy regular lemon.
These are a delightful addition to a glass of water.
www.thekitchn.com/whats-the-difference-between-meyer-lemo...
Let me hold you
Let me be your escape
Let me be your nightmare and your dreams
Let me be that sweet tangy candy.
Crab cakes topped with a sweet & tangy remoulade. Served with roasted asparagus.
I LOVE LOVE LOVE asparagus...I could live off it!
Meninas, mais um coral, será que vocês aguentam? hehehe
Fiquei muito maravilhada com esse coral lindinho da Jordana, fácil de passar e super opaco, nada como o coral chic da Colorama. Muito parecido com o Orange Fizz da Chanel, que é um pouquinho mais alanranjado que esse. É para a gente ver que a gente não precisa pagar os olhos da cara para ter um esmalte lindo e de boa qualidade...
beijocas a todas!