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Set of 6 showing the trees, bark & flowers.
The Quiver Tree Forest is privately owned. The land was bought to preserve the forest which was gradually disappearing, now a tourist attraction. It is a great area for birds.
It is about 14 km north-east of Keetmanshoop, on the Gariganus farm. It comprises of about 250 specimens of the Aloidendron dichotomum, a species that is locally called the "quiver tree" because bushmen traditionally used its branches to make quivers. The tallest quiver trees in the area are in the region of two to three centuries old. The forest was declared a national monument of Namibia on June 1, 1995.
:: Skin for LELUTKA Evo X & AK - ADVX "Anelisia". By The designer Anni Eville.
Head : Lelutka Evox - Avalon.
Body : eBody - Reborn.
and dance at FlyGearz. It's such a fun time and this year equally a moving time with the lighting of the lanterns and the expression of love and good wishes for all. Thank you, Jenna, for such a beautiful, fun, and moving event, all in equal measures!
Swiss raccard granaries
These granaries have been built above the ground on stilts. A large round stone was placed between the stilt and the building to prevent rodents from accessing the grain.
The wood used is European fir.
Fiesch, Switzerland
Details of former head office of Gist- en Spiritusfabriek (later DSM), Delft, Holland. Build in 1905.
I loved the way the angle of the building on the right almost let me see around a corner because it was reflecting Tower Bridge. The strangely shaped building in the centre is the Town Hall.
Chitoi pitha is a very popular , traditional Bangladeshi pitha . I must say the most consumed pitha . Typically pithas are mostly consumed in winter but chitoi is a pitha that doesn’t need any special season , we the Bengalis enjoy it all around the year . Some loves it to be a sweet treat with molassess and grated coconut , sometimes soaked in milk and date molassess . Whereas some enjoy it as a savory treat with beef or duck curry or various types of bhortas .
People who follow my Flickr stream with any regularity probably know that I spend a good amount of time out at Camp Cachalot, a Boy Scout camp that I grew up in, including spending several weekends a year as "Campmaster." Campmastering, for those who don't know the term, is essentially being the first point-of-contact with the Scout units that use the camp on the weekend: we check them into and out of their sites, make sure they know their way around, check that they have program, open the camp's Trading Post for them, and so on.
I partner with a friend of mine on these weekends, and since several of my other friends also volunteer as campmasters, we often go to each other's weekends to help out and catch up. I usually end up doing a good chunk of the cooking. A whole bunch of years ago, I made a batch of these on the Friday night, and they've since become a traditional just-always-around snack food on these weekends. A few leftovers always make it home to my wife, too. I've evolved the recipe a bit from when I first started working on it, so I figured it was about time to post the current version.
Nikon D7000 w/Nikkor Micro 105mm prime, 1/250s @ ƒ/8, ISO100. Color finishing in Adobe Camera RAW and Aperture, although this is pretty close to straight out of camera. Single SB-700 camera right, shot through a white umbrella, 85mm zoom, 1/2.5 power. I used an aluminum sheet pan camera left as a bounce to provide some fill light.
Ingredients
8 oz. butter (2 sticks)
2 oz. vegetable oil (about 1/4 c.)
16 oz. brown sugar (about 2 c. packed)
4 oz. sugar (about 1/2 c.)
4 large eggs
1 tsp. vanilla extract
12 oz. all-purpose flour (about 2 1/2 c.)
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 1/2 c. dried cherries
1 1/2 c. white chocolate chips
1 c. sliced almonds
Directions
Preheat your oven to 350°F. Spray the inside of a 9”x13”x2” baking pan with cooking spray, line the bottom and sides with parchment or foil, and spray the lining with more cooking spray.
Combine the flour, cinnamon, salt, baking powder, and baking soda in a mixing bowl and whisk together.
In a medium saucepan, melt the butter and oil. Add the sugars and whisk until smooth. Remove from the heat, and beat in the eggs and vanilla extract.
Pour the butter-sugar mixture into the dry ingredients and stir aggressively with a wooden spoon until no streaks of flour remain and the mixture is glossy. Fold in the nuts, cherries, and chips and pour the mixture into the prepared pan.
Bake on the middle rack of your oven, 50-60 minutes, until a toothpick inserted in the blondies comes out with only a moist crumb sticking to it. Remove from the oven, and allow to cool to room temperature before cutting and serving.
These are pretty rich, so most people probably want to cut these into 24 servings or so. On campmaster weekends, though, we don't worry so much about rich, so we just leave the slab out on a cutting board and carve off pieces of random size as the weekend goes on.
A traditional dance in the remote village Niomoune in Casamance, Senegal
Instagram: Documentary and street photography
Website: Dietmar Temps, photography
playing lanterns on the Moon Festival Day is traditional
playing old style lanterns with real candles is very traditional
i love being traditional
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film: Fuji Superia 1600
Batik is the traditional motif and design process originating in Indonesia and found across Southeast Asia. It appears in an infinite variety of colours, patterns and fabrics and is as varied and intricate as the archipelago itself.
Painting batik by hand is a painstaking, yet strangely hypnotic and tranquil process. Traditional batik painters speak quietly and make slow, deliberate movements, silently weaving their artwork in wax as the cooker bubbles quietly by their side.
Beautifully diverse and spellbinding in its complexity, Batik requires dedication and an elastic approach to time. In many ways, it is the perfect graphic representation of its homeland.