Sunrise at Kawah Ijen (Ijen Crater), East Java, Indonesia

Ijen Crater is a nature reserve Ijen Park is located between Banyuwangi and Bondowoso District, East Java, Indonesia. This crater exactly located at the top of Mount Ijen which is one of a series of volcanoes in East Java such as Bromo, Semeru and Merapi. Another uniqueness of this crater has a level of acidity is very high with almost close to zero and the temperature of the water is 20° Celsius. In addition to elevation 2,799 m (9,183 ft). Posis crater is located in the middle of the largest caldera on the island of Java. The caldera size about 20 miles. The crater size is about 960 meters x 600 meters with a depth of 200 meters. This crater is located at a depth of more than 300 meters below the caldera wall.

This crater is a large lake with a bluish-green mist and smoke of the sulfur that is stunning. In addition, cold air with temperatures 10° Celsius, the temperature might reach 2° Celsius will increase the sensation of its own experience.

Tips:

The best time to start hiking is in the early morning, around 3 or 4 AM. You will be just on time to watch beautiful sunrise peeping through the mountain tops.

Around 10am the wind starting to blows the acid smokes of sulfur to the walkpath. It will be hard to climb down or up when it got covered with those sulfur smokes.

If you are in this situation and you don't have a mask, pour some water on the tissue or handkerchief. Cover your nose+mouth with it, breathing through your mouth. Stay low behind the rocks and don't be panic!

At 2 PM, the access to the crater is closed due to heavy white sulfuric smoke that makes hiking impossible.

HAPPY HIKING and HAVE A GREAT WEEKEND EVERYONE :)

Canon EOS 50D + EF-S 10-22mm f/3.5-4.5 USM

EXIF: 0.8 sec • f/14• 10 mm • ISO 100

Exposure Mode + White Balance: Manual

Filters: Singh-Ray RG 3stops

Software: Digital Photo Pro + Adobe Photoshop CS5

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Thanks everyone for your visit, comments, critiques, fave,invite..etc. I really appreciate it.

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Chianti is a red Italian wine produced in Tuscany. The first definition of a wine-area called Chianti was made in 1716. The earliest documentation of a Chianti wine dates back to the thirteenth century when viticulture was known to flourish in the Chianti Mountains around Florence. Discover the most celebrated region of Tuscany. The vineyards of this area produce one of the best wines in the world: Chianti Classico. This Wine represents a major source of wealth for the Chianti area, no wonder then that this product has been particularly looked after and protected, in order to distinguish its quality from other wine productions. This is why a rigid legislation has been introduced to regulate the production of Classic Chianti. The first limit obviously regards the geographical area where the grape must grow. But not only the vineyards must be cultivated in the prescribed area: the whole process of wine-making, storage and bottling must take place inside the protected zone. The grape variety from which Chianti is produced is Sangiovese. The alcoholic strength must not exceed 12 %. In addition to this, there are other requirements that must be followed, regarding the average amount of dry product (24 g/l); the acidity rate (4,5 g/l), the colour (intense ruby red), the smell (fruity, with nuances of wildflowers, berries, cherries or plums) and taste (harmonious, dry, strong and with respectable tannin).

We drive on the glorious wine roads of Tuscany. We visit the farms and cellars and of-course taste the great Chianti wine.

Denk je aan Toscana, dan zie je stadjes op heuveltoppen, wijngaarden omzoomd door cipressen zover het oog reikt. Liefhebbers weten dat je overal tussen die landerijen. wijnhuizen kunt vinden waar je ook nog eens kunt proeven... het idee alleen al doet je toch bijna het water in de mond lopen. Ook als je weer thuis bent en je neemt een slok van je meegebrachte wijn, ben je er in je gedachten weer helemaal: op dat zonovergoten terras in Castellina in Chianti of bij dat fantastische restaurant met die truffelgerechten in Monteriggioni. Zeg je wijn in Toscana, dan zeg je Chianti, een wijn die zich in de laatste 30 jaar tot Classico heeft ontwikkeld. Chianti is de bekendste en populairste van alle Italiaanse wijnen. De wijn wordt gemaakt van de alom aanwezige Sangiovese-druif, die graag veel zon heeft en goed bestand is tegen grote temperatuurschommelingen. De belangrijkste Chianti-zones worden gevormd door de streek Chianti Classico gelegen rond Castellina. Zoals met zoveel in Italia, is ook de wijnbouw begonnen in het zuiden, maar hebben de noorderlingen het later overgenomen. Na de Romeinse tijd kwam de zuidelijke wijnbouw in de versukkeling. De oudste ononderbroken wijntraditie. In de Renaissance kwam de productie weer helemaal terug en wel in...Toscana. Rijke handelaars en bankiers zoals de families Frescobaldi en Antinori namen druivenrassen mee uit Frankrijk en legden daarmee de basis voor het feit dat Toscana tegenwoordig de oudste onononderbroken wijntradities van Italië kent.

Shigakogen Highland

志賀高原・大沼池

This is the largest pond in Shigakogen Highland.

The front is Mt.Urashiga(2,040m) and emerald green colors is seen from this mountain well.

The water is strong acidity, there is no fish.

志賀高原で最も大きな沼はこちら大沼池となります。

手前の裏志賀山(2,040m)から見る景色は、

水の色が独特でエメラルドグリーン色の雰囲気が感じられます。

酸性が強く、魚は住めないようです。

Yamanouchi-machi, Nagano Pref, Japan

chardonnay grapes, rows planted in the direction of the sea breezes - keeps the grapes cool and higher in acidity

Looking from the hilltop towards Kesten.

"Mosel (German: [ˈmoːzl̩]) is one of 13 German wine regions (Weinbaugebiete) for quality wines (Qualitätswein, formerly QbA and Prädikatswein), and takes its name from the Mosel River (French: Moselle; Luxembourgish: Musel). Before 1 August 2007 the region was called Mosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly. The wine region is Germany's third largest in terms of production but some consider it the leading region in terms of international prestige.

The region covers the valleys of the rivers Mosel, Saar, and Ruwer from near the mouth of the Mosel at Koblenz and upstream to the vicinity of Trier in the federal state of Rhineland-Palatinate. The area is known for the steep slopes of the region's vineyards overlooking the river. At 65° degrees incline, the steepest recorded vineyard in the world is the Calmont vineyard located on the Mosel and belonging to the village of Bremm, and therefore referred to as Bremmer Calmont. The Mosel is mainly famous for its wines made from the Riesling grape, but Elbling and Müller-Thurgau also contribute to the production, among others.

In the past two decades red wine production, especially from the Spätburgunder (Pinot noir), has increased in the Mosel and throughout the German vignoble and has become of increasing interest to the international wine community. Because of the northerly location of the Mosel, the Riesling wines are often light, tending to lower alcohol, crisp and high in acidity, and often exhibit "flowery" rather than or in addition to "fruity" aromas. Its most common vineyard soil is derived in the main from various kinds of slate deposits, which tend to give the wines a transparent, mineralic aspect, that often exhibit great depth of flavor. In the current era of climate change much work has been done to improve and gain acceptance for completely dry ("Trocken") Rieslings in this region, so that most of the more famous makers have found acceptance for such wines, particularly in Europe." - info from Wikipedia.

Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.

Now on Instagram.

Become a patron to my photography on Patreon or donate.

Mejor pincha aquí para ver en grande sobre negro o pulsa 'L'.

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© Derechos de Autor. Esta fotografía no podra usarse sin mi consentimiento escrito.

© All rights reserved, don´t use this image without my permission.

Campo de Cariñena: Album/Set

Vineyards/Viñedos: Album/Set

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Canon 450D + ZEISS Distagon T* 2,8/21, @21mm, 1/160 sec, f/6,3, ISO 400

No Tripod, Date 08/14/2011 20:45:08

Como se hizo: Primera imagen con mi nuevo objetivo Distagon 21/2.8 ZE, sinceramente estoy gratamente sorprendido por la calidad del mismo, los que conocéis ZEISS creo que no os tengo nada que comentar. A pesar de ser un objetivo manual, el enfoque es muy rápido y preciso. La calidad de las imágenes es… necesario mucho menos procesado para obtener mejores resultados.

Sin duda el mejor objetivo que ha pasado por mis manos.

Imagen procedente en sólo fichero RAW, con muy, muy, poco, procesado.

Envero (en francés Véraison) es un término empleado en Viticultura para indicar una de las fases del ciclo de maduración de la uva. El envero produce un cambio en el color de las uvas, de forma que las variedades tintas se colorean con las antocianinas o pigmentos rojos y azulados, mientras que las variedades blancas se vuelven rubias o amarillas. A partir de ese momento, el pigmento de la uva ya no es verde, como ocurría cuando las bayas estaban inmaduras y debían su color exclusivamente a la clorofila. El envero representa una transición entre el crecimiento de la uva y su maduración. El proceso del envero tiene lugar en el verano y puede considerarse el comienzo de una cuenta atrás que permite calcular aproximadamente, al cabo de unos 45-50 días, el instante de la vendimia. Ese plazo de maduración a partir del envero depende de las variedades y de los climas donde se cultiva la planta. La ciencia de la Viticultura determina cuáles son los parámetros ideales de madurez en las uvas. Cuando se alcanzan esos valores -decisivos para la posterior elaboración de los vinos- puede efectuarse la vendimia.

Las uvas a medida que van creciendo en la vid, van experimentando cambios morfológicos y fisiológicos que les permiten acumular en sus bayas una serie de sustancias: azúcares (principalmente hexosas como la glucosa), ácidos (ácido tartárico, ácido málico, cítrico) aromas primarios (terpenos) y compuestos fenólicos (polifenoles) que son responsables del color, del gusto y de la estructura de los vinos (antocianinas, taninos, catequinas). Parámetros muy importante para decidir el instante ideal de la vendimia son la concentración de azúcares en las uvas, así como la disminución del ácido málico y del ácido tartárico, y el estado de maduración de la piel de las bayas (pigmentos, taninos). En la actualidad se vigila la concentración del ácido glucónico como parámetro más importante que determina la sanidad de la uva en el momento de maduración.

En otros tiempos los viticultores probaban las uvas a partir del instante del envero y,valorando su sabor dulce y el descenso progresivo de la acidez, determinaban el comienzo de la vendimia. Más tarde se utilizaron aparatos de medida que permiten calcular el contenido de acidez (acidímetros) y de azúcar en las uvas (refractómetros). Con un refractómetro portátil bastan pequeñas cantidades de mosto para determinar la concentración de azúcar en grados Brix.

De cosecha propia... y siempre de oidas, una de las cosas que más me sorprendio de este proceso, es que lo "ideal" es tener mucho calor por el día(no es bueno que le de el sol a 50ºC a la uva, sino que haga calor en el ambiente) y fresco por la noche.

English:

Making off: The first image with my new lens Distagon 21/2.8 ZE, sincerely I´m pleasingly surprised by the quality of the same one, that you know ZEISS believe that I you don´t have anything to comment on. Though is a manual lens, the focus is very rapid and precise. The quality of the images is … necessarily much less processed to obtain better results.

Undoubtedly the best lens that i´ve has in my hands.

Proceeding image in only file RAW, with very, very, little, processing.

Véraison is a viticulture (grape-growing) term meaning "the onset of ripening". It is originally French, but has been adopted into English use. The official definition of veraison is "change of color of the grape berries." Veraison represents the transition from berry growth to berry ripening, and many changes in berry development occur at veraison.

Grape berries follow a double sigmoid growth curve. The initial phase of berry growth is a result of cell division and cell expansion. As berry growth of phase I slows this is termed the lag phase. The lag phase is not a physiological growth stage, but an artificial designation between the two growth periods of grape berry development.

Post-veraision, fruit acidity decreases due to degradation of Malic acid. The degradation of malic acid during ripening makes Tartaric acid the predominant acid; grape berries also possess a small amount of citric acid. Tartaric acid accumulates early in phase I of berry growth, while malic acid accumulates at the end of phase I berry growth.

At the same time as acidity decreases, hexose sugars are accumulated. The accumulation of hexose sugars (glucose, fructose) is associated with the development of xylem cell discontinuities. These discontinuities reduce the volume of water entering the berry relative to the volume of sugar, resulting in an increase in sugar concentration. Physiologically the sugar concentration can increase to around 25 percent via sugar imporation. Further increases in sugar concentration are due to dehydration of the fruit. The deposition of sugar into the berry depends on the level of leaf photosynthesis, the number of competing sinks on the vine and sugar importation.

As ripening continues, the fruit becomes attractive to animals. The fruit changes from acidic to sweet with fruity aromas. As ripening occurs, herbaceous aromas (e.g. methoxypyrazines) are degraded. It is unknown whether the degradation of herbaceous aromas allows fruit aromas to be detected, or if fruity aromas develop later in berry ripening.

The berry also changes in color. Presumably chlorophyll is broken down. In white cultivars carotenoids are formed, while in red cultivars anthocyanins and xanthophylls are formed.

The trigger of veraison is unknown, but veraison signifies the seed reaching maturity. However, seed maturity is unlikely to cause as seedless berries also proceed through veraison.

This is a small river in the area of Grünklosterberg, which is a part from the High Fens, a large Nature Reserve in Belgium. I couldn't find a name of this river but it's one of te rivers who leads to the reservoir Wesertall Sperre near Eupen (Belgium). Characteristic for this river is it's dark (almost black) water with high acidity.

Magic of Granite

Granites play a huge role in the structure of the crust of the continents of the Earth. But, unlike the igneous rocks of the main composition (gabbro, basalt, anorthosite, norit, troctolite), whose analogues are common on the Moon and the terrestrial planets, there are only indirect evidence of the existence of granites on other planets of the solar system. So, there are indirect signs of the existence of granites on Venus [5]. Among geologists, there is the expression "Granite - the calling card of the Earth" [6]. On the other hand, there is good reason to believe that the Earth originated from the same substance as other planets of the terrestrial group. The first composition of the Earth is reconstructed as being close to the composition of chondrites. Basalts can be smelted from such rocks, but not granites. These facts led petrologists to the formulation of the problem of the origin of granites, which had attracted the attention of geologists for many years, but it is still far from complete solution.

Currently, quite a lot is known about the origin of granites, but some fundamental problems remain unsolved. One of them is the formation of granites. In the partial melting of solid crustal matter, clearly detectable solid residues — restitic crystalline phases that have not passed into the melt — are relatively rare in them. A small amount of residual material can be seen in S-granites and I-granites. However, in the P and A granites, restite phases are usually not diagnosed. What is the reason - with complete separation of solid phases and melt in the process of lifting magmatic material, with subsequent transformation of solid residues, the lack of criteria for their diagnosis, or with a defect in the petrological model itself - is not yet clear. The problem of restit residues raises other questions. By partially melting amphibole-containing rocks of high acidity, only about 20% of low-potassium granite material can be obtained. In this case, 80% of the anhydrous solid residue consisting of pyroxene, plagioclase or garnet should remain. Although the rocks in the lower part of the continental crust have similar mineral composition, their fragments carried by volcanoes do not carry geochemical signs of the refractory residual material. There is an assumption that this material was somehow immersed in the upper mantle, but there is no direct evidence of the reality of this process. It is possible that in this case the petrological model needs to be corrected.

There are other ambiguities in the study of the process of the origin of granites. However, modern research methods have reached a level that allows us to hope that the right solutions will be found in the near future.

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Chianti is a red Italian wine produced in Tuscany. The first definition of a wine-area called Chianti was made in 1716. The earliest documentation of a Chianti wine dates back to the thirteenth century when viticulture was known to flourish in the Chianti Mountains around Florence. Discover the most celebrated region of Tuscany. The vineyards of this area produce one of the best wines in the world: Chianti Classico. This Wine represents a major source of wealth for the Chianti area, no wonder then that this product has been particularly looked after and protected, in order to distinguish its quality from other wine productions. This is why a rigid legislation has been introduced to regulate the production of Classic Chianti. The first limit obviously regards the geographical area where the grape must grow. But not only the vineyards must be cultivated in the prescribed area: the whole process of wine-making, storage and bottling must take place inside the protected zone. The grape variety from which Chianti is produced is Sangiovese. The alcoholic strength must not exceed 12 %. In addition to this, there are other requirements that must be followed, regarding the average amount of dry product (24 g/l); the acidity rate (4,5 g/l), the colour (intense ruby red), the smell (fruity, with nuances of wildflowers, berries, cherries or plums) and taste (harmonious, dry, strong and with respectable tannin).

We drive on the glorious wine roads of Tuscany. Grapes and olives require similar climatic and soil conditions and share coinciding harvest times, making them a natural pair in the fields.

Long-term agricultural biodiversity appeals to vineyard owners, who realize that economic and seasonal variables, as well as consumer taste, make production of more than one quality product a proactive approach. Additionally, olive groves protect vineyards against strong winds, acting as windbreaks. We visit the farms and cellars and ofcourse taste the great Chianti wine.

Denk je aan Toscana, dan zie je stadjes op heuveltoppen, wijngaarden omzoomd door cipressen zover het oog reikt. Liefhebbers weten dat je overal tussen die landerijen. wijnhuizen kunt vinden waar je ook nog eens kunt proeven... het idee alleen al doet je toch bijna het water in de mond lopen. Ook als je weer thuis bent en je neemt een slok van je meegebrachte wijn, ben je er in je gedachten weer helemaal: op dat zonovergoten terras in Castellina in Chianti of bij dat fantastische restaurant met die truffelgerechten in Monteriggioni. Zeg je wijn in Toscana, dan zeg je Chianti, een wijn die zich in de laatste 30 jaar tot Classico heeft ontwikkeld. Chianti is de bekendste en populairste van alle Italiaanse wijnen. De wijn wordt gemaakt van de alom aanwezige Sangiovese-druif, die graag veel zon heeft en goed bestand is tegen grote temperatuurschommelingen. De belangrijkste Chianti-zones worden gevormd door de streek Chianti Classico gelegen rond Castellina. Zoals met zoveel in Italia, is ook de wijnbouw begonnen in het zuiden, maar hebben de noorderlingen het later overgenomen. Na de Romeinse tijd kwam de zuidelijke wijnbouw in de versukkeling. De oudste ononderbroken wijntraditie. In de Renaissance kwam de productie weer helemaal terug en wel in...Toscana. Rijke handelaars en bankiers zoals de families Frescobaldi en Antinori namen druivenrassen mee uit Frankrijk en legden daarmee de basis voor het feit dat Toscana tegenwoordig de oudste onononderbroken wijntradities van Italië kent.

Terraced iron-sulphate-stromatolites formed by acid leachates from pyrite-bearing mine wastes, Santa Rosa mine (Iberian Pyrite Belt, Riotinto Mining Basin, Huelva, Spain)

Terraced iron formations of millimetric to metric scale are usually developed during the oxidation and hydrolysis/precipitation of dissolved iron in the acidic solutions after they emerge from waste piles, tailings, or mine portals, and they display a morphological pattern similar to that observed in travertines formed in Ca2+-HCO3 ––rich spring waters. TIFs differ from calcareous travertines, however, in their mineralogical composition, which is characterized by hydrous iron (oxy)hydroxides and/or hydroxysulfates, in agreement with the typical Fe(II)/Fe(III)-SO4 2– chemical composition of most acid mine drainage solutions. These spectacular formations are the result of the interaction between (1) highly acidic and Fe(II)-enriched waters, (2) atmospheric oxygen, and (3) acidophilic microbes that have found perfect habitats for their Fe-oxidizing metabolisms in these extreme environments. The abiotic processes could be more important than the biotic factors in winter (higher flow, lower temperature), and conversely, the bacterial activity could play a major role in summer (lower flow, higher temperature).

The water from the Tintillo river (and other rivers and creeks from Riotinto Mining Basin, Huelva, Spain) has a nearly unique red and orange colour derived from its extremely acidic chemical makeup, with very high levels of iron and heavy metals. There are a number of subsurface sulfide (mainly pyrite) bodies responsible for this acidity. These mineral bodies belong to the Iberian Pyrite Belt, formed 350 My ago in the Devonian Period, connected to active and hydrothermal volcanism that led to the formation of a volcanic-sedimentary complex. Volcanic activity in the region led to eight giant volcanogenic massive sulfide ore deposits associated with polymetallic massive flanks of volcanic cones in the form of pyrite, but also chalcopyrite, sphalerite, galena and cassiterite.

References:

Iron terraces in acid mine drainage systems: A discussion about the organic and inorganic factors involved in their formation through observations from the Tintillo acidic river (Riotinto mine, Huelva, Spain)

pubs.geoscienceworld.org/gsa/geosphere/article-pdf/3/3/13...

The Tintillo acidic river (Rio Tinto mines, Huelva, Spain): an example of extreme environmental impact of pyritic mine wastes on the environment or an exceptional site to study acid-sulphate mine drainage systems?

www.researchgate.net/publication/235355068_The_Tintillo_a...

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-:- ( 1 ) - ( 2 ) - ( 3 ) - ( 2X5 ) - ( 6 ) - ( 7 ) - ( 8 ) - ( 9 ) - (3X10) -:-

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www.youtube.com/watch?v=WpYeekQkAdc

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Several Haiku Notes:

==============================

Symbols more than words

they are the keys to our heart

creating feelings

==============================

What is it we need?

Peace and Love within our Hearts

That is the answer

==============================

And what of the Tao?

It is the way of nature

Learn to follow it

==============================

A Haiku Note:

=======================

Viewing the Wu Wei

is the way of world events

it's all cyclical

=======================

~~~~~~~~~~~~~~~~~~~~~~~

www.worldometers.info

~~~~~~~~~~~~~~~~~~~~~~~

:- -:- -:- -:- FYI -:- -:- -:- -:-

In Chinese philosophy, yin and yang (also, yin-yang or yin yang) describes how apparently opposite or contrary forces are actually complementary, interconnected, and interdependent in the natural world, and how they give rise to each other as they interrelate to one another. Many tangible dualities (such as light and dark, fire and water, and male and female) are thought of as physical manifestations of the duality of yin and yang. This duality lies at the origins of many branches of classical Chinese science and philosophy, as well as being a primary guideline of traditional Chinese medicine, and a central principle of different forms of Chinese martial arts and exercise, such as baguazhang, taijiquan (t'ai chi), and qigong (Chi Kung), as well as in the pages of the I Ching written in 1,000 BC and before.

Yin and yang can be thought of as complementary (rather than opposing) forces that interact to form a dynamic system in which the whole is greater than the assembled parts. Everything has both yin and yang aspects, (for instance shadow cannot exist without light). Either of the two major aspects may manifest more strongly in a particular object, depending on the criterion of the observation. The yin yang shows a balance between two opposites with a little bit in each.

In Daoist metaphysics, distinctions between good and bad, along with other dichotomous moral judgments, are perceptual, not real; so, the duality of yin and yang is an indivisible whole. In the ethics of Confucianism on the other hand, most notably in the philosophy of Dong Zhongshu (c. 2nd century BC), a moral dimension is attached to the idea of yin and yang.

......................................................................................... Wikipedia

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www.youtube.com/watch?v=wdD80MkLEE4

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Yin --- Yang

0 --- 1

- ... +

abdomen --- back

absorbing --- penetrating

acidity --- alkalinity

affective --- cognitive

afternoon --- morning

akasha --- prana

autumn --- spring

back --- front

backward --- forward

belly --- head

below --- above

black --- white

bottom --- top

broken --- solid

calm --- chaos

center --- extreme

centripetal force --- centrifugal force

chills --- fever

cinnabar --- lead

circle --- square

circular --- straight

clockwise --- counter-clockwise

cold --- hot

contracting --- expanding

copper--- tin

dark --- light

death --- life

diffuse --- focused

down --- up

earth --- sky

eight --- nine

emotional --- logical

empty --- full

end of motion --- beginning of motion

even --- odd

fat --- muscle

female --- male

feminine --- masculine

flexible --- firm

fluid --- static

follower --- leader

forgiveness --- anger

freezing water --- boiling water

fruits --- cereals

girl --- boy

heart --- mind

heaven --- earth

ice --- fire

introvert --- extrovert

intuitive --- logical

involuntary --- voluntary

inward --- outward

left --- right

light --- shadow

low --- high

me --- I

minus --- plus

momentum ---position

moon --- sun

mother --- father

night --- day

non-action --- action

north --- south

northwest --- southeast

off --- on

open --- close

orange --- azure

passion --- reason

passive --- active

pink --- blue

potassium --- sodium

process --- structure

pull --- push

quiescence --- activity

quiet --- loud

receiving --- giving

receptive --- creative

relaxed --- tense

right brain --- left brain

salt --- pepper

sensitivity --- firmness

short --- tall

sister --- brother

six --- seven

slow --- fast

small --- large

softness --- hardness

spiritual --- physical

static --- energetic

stillness --- motion

subconscious --- conscious

subjective --- objective

submissive --- dominant

sugar --- salt

sunset --- sunrise

sweet --- sour

taking --- giving

tiger --- dragon

tranquil --- active

vagina --- penis

valley --- mountain

venus --- jupiter

water --- fire

wave --- particle

weak --- strong

west --- east

wet --- dry

winter --- summer

wisdom --- intelligence

woman --- man

xue-blood --- qi-energy

yielding --- aggressive

yin --- yang

zero --- one

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www.youtube.com/watch?v=IuDY8m72tgk

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Serra do Marão is the sixth largest elevation of mainland Portugal, with an altitude of 1415 m. It lies in the transition region of Douro Litoral to Trás os Montes and Alto Douro.

At the highest point is the geodetic vertex of the Marão and the Astronomy Observatory Marão.

The vine is the dominant culture in the inhabited areas of its southern slopes.

Geologically it is composed of large patches of schist or granite, in the area of Campanhó exists a small pouch of limestone, which is exploited for agricultural purposes to correct the soil acidity.

Along the ridge are several installations of abandoned tungsten mines that had their heyday in the times of World War II.

In most species of Hydrangea the flowers are white, but in some species, can be blue, red, pink, or purple. In Hydrangea species the exact color often depends upon the acidity or alkalinity of the soil. Acidic soils produce blue flowers, neutral soils produce pale cream petals, and alkaline soils result in pink or purple. www.theflowerexpert.com

The Castle Geyser is located in the Upper Geyser Basin of Yellowstone National Park. Its cone is large and it is estimated to be more than 1000 years old . During that period it has grown due to the deposition of geyserite sinter brought up by each eruption.

Like most geysers, Castle has a "circle of destruction" around it where most plant life has been killed by the heat, acidity and sulfurous compounds. The tree in the foreground is a typical example.

Blue hydrangeas are among my favorite garden plants. Hydrangeas are very sensitive to soil acidity. When I purchased this bush, the flowers were deep blue, but have come up pink every year afterwards. This year, after flowering had already begun, I added soil conditioners (traditionally aluminum sulfate is used) to lower the pH of the soil, making it weakly acidic. The hydrangea responded, with new buds producing a lavender/light blue flower. The pink flowers had already blossomed and the effect on them is minimal...the result, a hydrangea with both pink and blue flowers.

A long exposure, with a mag-mini flashlight (top taken off).

I dig the acidity (Urban Acid) and grit in this, relates a little better to rock n roll...

This is the first time I've planted Siletz tomatoes and they're awesome; juicy, sweet with a bit of acidity to balance it out, just full of flavour!

In questa zona, conosciuta anche come Hverir, esistono molte fumarole fumanti e pentole di fango bollente, circondate da cristalli di zolfo di vari colori.rsi.

A una profondità di 1000 metri, la temperatura è superiore a 200°C.

L'acqua che scorre sotto la superficie viene rapidamente riscaldata e torna in superficie trasformata in vapore.

Il gas della fumarola contiene acido solfidrico che provoca quel caratteristico odore di uova marce che rende questi luoghi così particolari.

Il suolo della zona presenta poca vegetazione a causa dell'acidità causata da questi processi geotermici.

Nel 1969 è stata costruita una centrale geotermica a ovest dell'area di Námafjall.

L'impianto attualmente produce 60 MW di energia geotermica.

Sono state sollevate preoccupazioni sui piani attuali per espandere l'impianto a 90 MW.

In particolare, ci sono state preoccupazioni per quanto riguarda l'effetto dell'impianto sul delicato ecosistema del lago Mývatn.

Il capo di una ONG ambientale ha recentemente chiesto una nuova valutazione di impatto ambientale sui piani e la questione continua a essere dibattuta.

Nella foto si scorgono le tubazioni di trasporto dei gas agli impianti di trasformazione e le bolle rosse di protezione dei siti di fuoriuscita dei gas.

In this area, also known as Hverir, there are many steaming fumaroles and boiling mud pots, surrounded by sulfur crystals of various colors.

At a depth of 1000 meters, the temperature is above 200 ° C.

The water flowing under the surface is rapidly heated and returns to the surface transformed into steam.

The fumarole gas contains hydrogen sulphide which causes that characteristic smell of rotten eggs that makes these places so special.

The soil in the area has little vegetation due to the acidity caused by these geothermal processes.

In 1969, a geothermal power plant was built west of the Námafjall area.

The plant currently produces 60 MW of geothermal energy.

Concerns have been raised about current plans to expand the plant to 90 MW.

In particular, there have been concerns regarding the effect of the plant on the delicate ecosystem of Lake Mývatn.

The head of an environmental NGO recently called for a new environmental impact assessment on the plans and the issue continues to be debated.

In the photo you can see the gas transport pipes to the transformation plants and the red protection bubbles of the gas leakage sites.

This moth is a member of the Zygaenidae family. It is found in Syria, Mesopotamia, Asia Minor, Israel and Lebanon. It is a day-flying moth. Its bright colors are a warning for its predators that the moths are distasteful - it contain hydrogen cyanide (HCN). If it is eaten, then the high acidity of the predators stomach activates enzymes that produces the hydrogen cyanide gas causing the predator to vomit and to think twice before it makes a similar decision in the future :)

Thanks to all who viewed, commented on and or faved my photo. It is greatly appreciated. Raed :)

© all rights reserved by B℮n

Please take your time... to View it large on black

Chianti is a red Italian wine produced in Tuscany. The first definition of a wine-area called Chianti was made in 1716. The earliest documentation of a Chianti wine dates back to the thirteenth century when viticulture was known to flourish in the Chianti Mountains around Florence. Discover the most celebrated region of Tuscany. The vineyards of this area produce one of the best wines in the world: Chianti Classico. This Wine represents a major source of wealth for the Chianti area, no wonder then that this product has been particularly looked after and protected, in order to distinguish its quality from other wine productions. This is why a rigid legislation has been introduced to regulate the production of Classic Chianti. The first limit obviously regards the geographical area where the grape must grow. But not only the vineyards must be cultivated in the prescribed area: the whole process of wine-making, storage and bottling must take place inside the protected zone. The grape variety from which Chianti is produced is Sangiovese. The alcoholic strength must not exceed 12 %. In addition to this, there are other requirements that must be followed, regarding the average amount of dry product (24 g/l); the acidity rate (4,5 g/l), the colour (intense ruby red), the smell (fruity, with nuances of wildflowers, berries, cherries or plums) and taste (harmonious, dry, strong and with respectable tannin).

We drive on the glorious wine roads of Tuscany. Grapes and olives require similar climatic and soil conditions and share coinciding harvest times, making them a natural pair in the fields.

Long-term agricultural biodiversity appeals to vineyard owners, who realize that economic and seasonal variables, as well as consumer taste, make production of more than one quality product a proactive approach. Additionally, olive groves protect vineyards against strong winds, acting as windbreaks. We visit the farms and cellars and ofcourse taste the great Chianti wine.

Denk je aan Toscana, dan zie je stadjes op heuveltoppen, wijngaarden omzoomd door cipressen zover het oog reikt. Liefhebbers weten dat je overal tussen die landerijen. wijnhuizen kunt vinden waar je ook nog eens kunt proeven... het idee alleen al doet je toch bijna het water in de mond lopen. Ook als je weer thuis bent en je neemt een slok van je meegebrachte wijn, ben je er in je gedachten weer helemaal: op dat zonovergoten terras in Castellina in Chianti of bij dat fantastische restaurant met die truffelgerechten in Monteriggioni. Zeg je wijn in Toscana, dan zeg je Chianti, een wijn die zich in de laatste 30 jaar tot Classico heeft ontwikkeld. Chianti is de bekendste en populairste van alle Italiaanse wijnen. De wijn wordt gemaakt van de alom aanwezige Sangiovese-druif, die graag veel zon heeft en goed bestand is tegen grote temperatuurschommelingen. De belangrijkste Chianti-zones worden gevormd door de streek Chianti Classico gelegen rond Castellina. Zoals met zoveel in Italia, is ook de wijnbouw begonnen in het zuiden, maar hebben de noorderlingen het later overgenomen. Na de Romeinse tijd kwam de zuidelijke wijnbouw in de versukkeling. De oudste ononderbroken wijntraditie. In de Renaissance kwam de productie weer helemaal terug en wel in...Toscana. Rijke handelaars en bankiers zoals de families Frescobaldi en Antinori namen druivenrassen mee uit Frankrijk en legden daarmee de basis voor het feit dat Toscana tegenwoordig de oudste onononderbroken wijntradities van Italië kent.

The rathaus or city hall was constructed in 1608.

"Bernkastel-Kues (German pronunciation: [ˌbɛɐ̯nkastəlˈkuːs]) is a town on the Middle Moselle in the Bernkastel-Wittlich district in Rhineland-Palatinate, Germany. It is a well-known winegrowing centre. The town is a state-recognized health resort (Erholungsort), seat of the Verbandsgemeinde of Bernkastel-Kues and birthplace of one of the most famous German polymaths, the mediaeval churchman and philosopher Nikolaus von Kues (Cusanus).

Bernkastel-Kues is located in the Moselle valley, about 50 kilometers from Trier. The highest elevation is Mount Olympus (415 m above sea level), the lowest point (107 m above sea level) is on the banks of the Moselle. The urban area covers a total area of ​​23.71 km², of which 5.93 km² is used for agriculture. This makes Bernkastel-Kues one of the largest cities in the Middle Moselle in terms of area. Immediately neighboring local communities are (clockwise, starting from the north) Zeltingen-Rachtig, Graach an der Mosel, Longkamp, ​​Monzelfeld, Mülheim an der Mosel, Lieser, Maring-Noviand and Platten.

Left tributaries of the Moselle are Heldengraben, Thelengraben, Waldgraben, Krausbach and the stream from the Wehlener Forest. The right tributaries of the Moselle are Goldbach, Heidesheimgraben, Tiefenbach and Schadbach.

Archaeologists discovered the first evidence of human settlement (3000 BC) in Cusa. Around 370, Decimus Magnus Ausonius, Roman poet and teacher at the imperial court, wrote his poem Mosella. Adalbero of Luxembourg, provost of the Trier Monastery of St. Paulin, became Lord of Bernkastel. The first documented mention of Bernkastel dates back to the first half of the 11th century. At the turn of the 7th and 8th centuries a geographer named a place Princastellum. This is considered evidence of a Roman fort in the 4th century near today's Landshut castle ruins; This is indicated, among other things, by fittings, ceramics and iron finds below the castle. The form of the name in the 12th century Beronis castellum was a learned relatinization that referred to the Trier provost Adalbero of Luxembourg (11th century). The third castle construction began in 1277 under the rule of Trier Archbishop Heinrich II von Finstingen . On May 29, 1291, King Rudolf I of Habsburg granted Berrincastel city rights. The Landshut Castle, which was built at that time, only received this name in the 16th century. In 1332 the city rights were reconfirmed by Emperor Ludwig of Bavaria's collecting privilege. Archbishop Boemund II became elector through the Golden Bull. According to legend, he was cured of a serious illness by a glass of wine - the legend of the Berncastler Doctor began. In 1401, Nicolaus Cusanus was born in the house of the Moselle boatman Henne Cryfftz (Krebs), which can be visited. In 1451, the St. Nicholas Hospital (Cusanusstift), a hospital for the poor, was built. In 1505, the name Landshut appeared for the first time for the archbishop's castle in a sovereign decree from James II. In 1512, Emperor Maximilian stayed in Bernkastel on his way to the Reichstag in Trier. The plague raged in Bernkastel in 1627 and in Kues in 1641. In 1692, Landshut Castle fell victim to a fire and has been in ruins ever since. In 1787 the Electorate of Berncastel had 4,743 inhabitants. From 1794 to 1814 Bernkastel was a cantonal town under French rule; at the Congress of Vienna (1815) Bernkastel and Kues were added to the Kingdom of Prussia. Bernkastel became the seat of the Bernkastel mayor's office and in 1821 the seat of the Bernkastel district . In 1848 the revolution also came to Bernkastel: the black, red and gold flag was hoisted at the town hall and a vigilante group was formed. The first road bridge between Bernkastel and Kues was built in 1872/74, and the first rail connection in 1882/83.

The town in its current form was created on April 1, 1905 through the merger of the town of Bernkastel with the wine-growing village of Kues opposite. In 1926 there were major wine unrests on the Moselle, the tax office in Bernkastel and the customs office in Kues were stormed. During the Reichspogromnacht on November 9, 1938, there were serious riots against Jewish fellow citizens; the synagogue was destroyed. Towards the end of the Second World War, the city was bombed several times. On February 19, 1945, numerous houses around the market square in Bernkastel were destroyed and 41 people were killed. In an attack on March 2nd, large parts of the old town hall and other buildings were destroyed and 29 people were killed. On March 11th the Moselle bridge was blown up and the bombardment by American artillery began the following day. On March 15th the Americans moved into Kues and on the 16th into Bernkastel.

The first democratic elections after the war took place in 1946; Hans Weber became city mayor. On November 7, 1970, Andel and Wehlen were incorporated. As a result of the Rhineland-Palatinate administrative reform, the Verbandsgemeinde of Bernkastel-Kues was formed through the merger of the offices of Bernkastel-Land, Lieser, Mülheim, Zeltingen and the city of Bernkastel-Kues. The Burgberg Tunnel was officially opened in 1997. In 2000 the partnership between Bernkastel-Kues and Karlovy Vary (Karlovy Vary) began. In 2005 the city celebrated the 100th anniversary of the merger of Bernkastel and Kues; The community became a climatic health resort.

Mosel (German: [ˈmoːzl̩]) is one of 13 German wine regions (Weinbaugebiete) for quality wines (Qualitätswein, formerly QbA and Prädikatswein), and takes its name from the Mosel River (French: Moselle; Luxembourgish: Musel). Before 1 August 2007 the region was called Mosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly. The wine region is Germany's third largest in terms of production but some consider it the leading region in terms of international prestige.

The region covers the valleys of the rivers Mosel, Saar, and Ruwer from near the mouth of the Mosel at Koblenz and upstream to the vicinity of Trier in the federal state of Rhineland-Palatinate. The area is known for the steep slopes of the region's vineyards overlooking the river. At 65° degrees incline, the steepest recorded vineyard in the world is the Calmont vineyard located on the Mosel and belonging to the village of Bremm, and therefore referred to as Bremmer Calmont. The Mosel is mainly famous for its wines made from the Riesling grape, but Elbling and Müller-Thurgau also contribute to the production, among others.

In the past two decades red wine production, especially from the Spätburgunder (Pinot noir), has increased in the Mosel and throughout the German vignoble and has become of increasing interest to the international wine community. Because of the northerly location of the Mosel, the Riesling wines are often light, tending to lower alcohol, crisp and high in acidity, and often exhibit "flowery" rather than or in addition to "fruity" aromas. Its most common vineyard soil is derived in the main from various kinds of slate deposits, which tend to give the wines a transparent, mineralic aspect, that often exhibit great depth of flavor. In the current era of climate change much work has been done to improve and gain acceptance for completely dry ("Trocken") Rieslings in this region, so that most of the more famous makers have found acceptance for such wines, particularly in Europe." - info from Wikipedia.

Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.

Now on Instagram.

Become a patron to my photography on Patreon or donate.

CR531659-65. Von Winning Kirchenstück GG 2013 is quite possibly the finest Riesling I have ever tasted (96/100). It is a wine of great depth and length, offering an expressive profile of ripe peach, sweet lemon, and tropical fruit, all supported by a subtle touch of oak in the background. A lively, well-preserved acidity adds freshness and structure. The 2013 vintage predates the winery’s shift—around 2017—towards extended barrel aging, which in some later vintages can allow vanilla and oak notes to dominate more prominently. Here, however, they remain refined and beautifully integrated.

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This moth is a member of the Zygaenidae family. It is found in Syria, Mesopotamia, Asia Minor, Israel and Lebanon. It is a day-flying moth. Its bright colors are a warning for its predators that the moths are distasteful - it contain hydrogen cyanide (HCN). If it is eaten, then the high acidity of the predators stomach activates enzymes that produces the hydrogen cyanide gas causing the predator to vomit and to think twice before it makes a similar decision in the future :)

Thanks to all who viewed, commented on and or faved my photo. It is greatly appreciated. Raed :)

the original here > www.flickr.com/photos/schyter/8525541021/in/photostream/

digital negative printed > Hp laserjet 4100 on glossy

support paper > Fabriano F4 24x33cm smooth 220gr

cyanotype recipe > classic formula (two coats)

development > pure white vinegar (6% acidity) 1min

wash > water 1min

bleaching > soda 4gr / 3lt 2min.

toned > J-Nùsol FM ( Attention: FM formula!!) 25min.

re-bleaching > soda 4gr / 3lt 1min.

re-toned > J-Nùsol-FM ! 5min

wash > water 30min

print scanned > Epson V600 (720dpi, reduced) gray 16-bit

Evening. Okay so two hours ago I curled up at my laptop. I was so hungry but discovered that it really hurt to eat after vomiting up some smut I tried making for myself earlier. Not in a bulimic way, in a "you can't microwave dry soba noodles in vinegar and soy sauce and expect it to be edible" kinda way, I tried eating it but I think the acidity of the vinegar made me ill. So I curled up and opened up this raw image. Distracted by Michael Ruppert's film Collapse I confused dodge and burn and instead of highlighting eyes they ended up looking like raccoon eyes. I could see the end result with the overburden of cosmos, but the sullen eyes and ripped lip seemed so much more delicate than a blank passive stare. The clawlike looking pianist hands looked gently haunting so I thought I'd give myself an hour to run with it and then reevaluate the image. Still not sure if I like it, but there's something there. Andy had bought me flowers, so I chopped them all up and stuck them in my hair. The cosmos was from earlier in the year. I love cosmos, I grew up in a tiny country called Lesotho in Southern Africa, after summer rain the fields would suddenly turn pink and white, looking like fluffy marshmellows. On the mountain plateau's you'd climb to altitude and unexpectedly come across fields of colour.

In terms of what edits were applied, lots of painting on dark circles, the complete overuse of a few stock images and as always lens correction for that concave centre.

Hope you're having a great week so far. Next week is Christmas, I'm a million miles away from being in a mindframe to think about festivities but am utterly looking forward to a night in with one of my photography inspirations. It'll be an evening of eating chilli heatwave doritos and watching horror films under sheepskin in the studio.

Have a wonderful wonderful day,

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© all rights reserved by B℮n

Please take your time... to View it large on black

Chianti is a red Italian wine produced in Tuscany. The first definition of a wine-area called Chianti was made in 1716. The earliest documentation of a Chianti wine dates back to the thirteenth century when viticulture was known to flourish in the Chianti Mountains around Florence. Discover the most celebrated region of Tuscany. The vineyards of this area produce one of the best wines in the world: Chianti Classico. This Wine represents a major source of wealth for the Chianti area, no wonder then that this product has been particularly looked after and protected, in order to distinguish its quality from other wine productions. This is why a rigid legislation has been introduced to regulate the production of Classic Chianti. The first limit obviously regards the geographical area where the grape must grow. But not only the vineyards must be cultivated in the prescribed area: the whole process of wine-making, storage and bottling must take place inside the protected zone. The grape variety from which Chianti is produced is Sangiovese. The alcoholic strength must not exceed 12 %. In addition to this, there are other requirements that must be followed, regarding the average amount of dry product (24 g/l); the acidity rate (4,5 g/l), the colour (intense ruby red), the smell (fruity, with nuances of wildflowers, berries, cherries or plums) and taste (harmonious, dry, strong and with respectable tannin).

We drive on the glorious wine roads of Tuscany. We visit the farms and cellars and ofcourse taste the great Chianti wine..

Denk je aan Toscana, dan zie je stadjes op heuveltoppen, wijngaarden omzoomd door cipressen zover het oog reikt. Liefhebbers weten dat je overal tussen die landerijen. wijnhuizen kunt vinden waar je ook nog eens kunt proeven... het idee alleen al doet je toch bijna het water in de mond lopen. Ook als je weer thuis bent en je neemt een slok van je meegebrachte wijn, ben je er in je gedachten weer helemaal: op dat zonovergoten terras in Castellina in Chianti of bij dat fantastische restaurant met die truffelgerechten in Monteriggioni. Zeg je wijn in Toscana, dan zeg je Chianti, een wijn die zich in de laatste 30 jaar tot Classico heeft ontwikkeld. Chianti is de bekendste en populairste van alle Italiaanse wijnen. De wijn wordt gemaakt van de alom aanwezige Sangiovese-druif, die graag veel zon heeft en goed bestand is tegen grote temperatuurschommelingen. De belangrijkste Chianti-zones worden gevormd door de streek Chianti Classico gelegen rond Castellina. Zoals met zoveel in Italia, is ook de wijnbouw begonnen in het zuiden, maar hebben de noorderlingen het later overgenomen. Na de Romeinse tijd kwam de zuidelijke wijnbouw in de versukkeling. De oudste ononderbroken wijntraditie. In de Renaissance kwam de productie weer helemaal terug en wel in...Toscana. Rijke handelaars en bankiers zoals de families Frescobaldi en Antinori namen druivenrassen mee uit Frankrijk en legden daarmee de basis voor het feit dat Toscana tegenwoordig de oudste onononderbroken wijntradities van Italië kent.

Looking northwest from Osterlämmchen.

"Ediger-Eller is an Ortsgemeinde – a municipality belonging to a Verbandsgemeinde, a kind of collective municipality – in the Cochem-Zell district in Rhineland-Palatinate, Germany. It belongs to the Verbandsgemeinde of Cochem, whose seat is in the like-named town.

Ediger-Eller lies on the river Moselle. The constituent community of Eller is found at the foot of the Calmont.

The two constituent communities have a history that, according to a documentary mention, stretches at least as far back as the year 639. Potsherds that have been found, which came from a Roman factory near Trier suggest that the municipality may have existed as early as the 2nd or 3rd century AD.

Even older traces of settlement – remnants of a stone wall of a flight castle from Celtic times – can be found on the Hochkessel, the mountain on the other side of the Moselle. On the side of the Moselle facing towards the Hunsrück is a Roman-Gaulish burying ground near Saint Peter's Chapel (Peters-Kapelle) in Neef.

The sparse remnants of a Roman legion's garrison outpost can be found in the heights of the Calmont.

The constituent community of Eller was as early as the 5th century, in Merovingian times, the seat of a monastery consecrated to Saint Fridolin. Built onto the Late Romanesque tower is a Baroque nave with fine furnishings, among them a Stumm organ. In Saint Arnulf's Chapel across the street hangs the picture Verspottung Christi (“Mocking of Christ”) from the 15th century, after a drawing by Martin Schongauer. The Pyrmont and Electoral-Trier manor houses from the 16th century, today the ancestral seat of the Barons of Landenberg-Trimborn, underscore Eller's former importance.

Behind the railway bridge, with a slope of 65%, rises the Calmont, whose south side is the world's steepest vineyard, reaching a height of 378 m. A hike up the via ferrata to the mountain ridge is among the most impressive experiences on the Moselle. On the other side, on the former Insula Sankt Nicolai, stands the ruin of a convent church that once belonged to the Stuben Augustinian convent, founded in 1137. From 1208 to 1788, it housed the famous Limburger Staurothek, a reliquary that is important to art history, allegedly containing bits of the Cross on which Jesus was crucified. Today, it is part of the Limburg cathedral treasury.

Beginning in 1794, Ediger and Eller lay under French rule and were merged to form a single municipality. In 1815 they were assigned to the Kingdom of Prussia at the Congress of Vienna, and once again became two separate municipalities. Since 1877, Eller has lain near the end of the Kaiser-Wilhelm-Tunnel, which begins in Cochem and is named after Emperor Wilhelm I (not his more infamous grandson, Wilhelm II). From the time of its completion until 1987, it was Germany's longest railway tunnel at 4 205 m. The tunnel is part of the Moselstrecke (Moselle line). Not far from the tunnel portal, and before the Moselle bridge, stands Ediger-Eller railway station.

Beginning in 1946, the two municipalities were part of the then newly founded state of Rhineland-Palatinate. On 7 June 1969, in the course of administrative restructuring in Rhineland-Palatinate, Ediger and Eller were once again merged to form a single municipality.

Mosel (German: [ˈmoːzl̩]) is one of 13 German wine regions (Weinbaugebiete) for quality wines (Qualitätswein, formerly QbA and Prädikatswein), and takes its name from the Mosel River (French: Moselle; Luxembourgish: Musel). Before 1 August 2007 the region was called Mosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly. The wine region is Germany's third largest in terms of production but some consider it the leading region in terms of international prestige.

The region covers the valleys of the rivers Mosel, Saar, and Ruwer from near the mouth of the Mosel at Koblenz and upstream to the vicinity of Trier in the federal state of Rhineland-Palatinate. The area is known for the steep slopes of the region's vineyards overlooking the river. At 65° degrees incline, the steepest recorded vineyard in the world is the Calmont vineyard located on the Mosel and belonging to the village of Bremm, and therefore referred to as Bremmer Calmont. The Mosel is mainly famous for its wines made from the Riesling grape, but Elbling and Müller-Thurgau also contribute to the production, among others.

In the past two decades red wine production, especially from the Spätburgunder (Pinot noir), has increased in the Mosel and throughout the German vignoble and has become of increasing interest to the international wine community. Because of the northerly location of the Mosel, the Riesling wines are often light, tending to lower alcohol, crisp and high in acidity, and often exhibit "flowery" rather than or in addition to "fruity" aromas. Its most common vineyard soil is derived in the main from various kinds of slate deposits, which tend to give the wines a transparent, mineralic aspect, that often exhibit great depth of flavor. In the current era of climate change much work has been done to improve and gain acceptance for completely dry ("Trocken") Rieslings in this region, so that most of the more famous makers have found acceptance for such wines, particularly in Europe." - info from Wikipedia.

Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.

Now on Instagram.

Become a patron to my photography on Patreon or donate.

Italy, Pizza, “Cinque Formaggi”, thin pizza with a golden brown crusty border, outside crunchy, inside soft, topped with Marzano tomato pizza sauce, five types of melted chees; Burrata, Parmigiano Reggiano, Swiss Emmentaler, Gorgonzola, Tyrolean Alpine Cheese & San Marzano Tomato, sweet Italian Basil, extra virgin Tucscany olive oil.

Pizza should be baked at temperatures between 360°C - 575°F & 426°C - 800°F, best in a pizza wood-fired brick oven by placing them on the very hot oven stone floor. If the oven dome has the above mentioned baking temperature, the oven floor will typically be cooler than that temperature.

📍 Burrata,

Burrata is an Italian cow milk, occasionally buffalo milk cheese made from mozzarella & cream.

The cheese starts out much like mozzarella & many other cheeses, with rennet used to curdle the warm milk. Unlike other cheeses, the fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded & pulled to develop the familiar stretchy strings, the pasta filata, then shaped.

When making the Burrata, the still-hot cheese is formed into a pouch, which is then filled with the scraps of leftover mozzarella, the stracciatella, topped off with fresh cream before closing. The finished burrata is traditionally wrapped in the leaves of asphodel, tied to form a little brioche-like topknot & moistened with a little whey.

The outer casing is solid cheese, while the inside contains stracciatella & cream, giving it an unusual, soft texture.

Burrata, unlike mozzarella, gets an extra treatment; the individual balls are knotted like small bags & stored in brine, the cheese is much creamier & slightly sweet, the asphodel leaves should still be green when the cheese is purchased to indicate the cheese's freshness, it is a typical product of eastern region of Puglia

📍 Parmigiano Reggiano,

Both "Parmigiano Reggiano" & "Parmesan" are protected designations of origin, PDO, for cheeses produced in these provinces under Italian & European law. Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Parmigiano Reggiano.

The ideal weight of a Parmigiano Reggiano wheel is between 36 and 40 kg with a diameter between 43-45 cm. More than 15 liters of milk are needed for 1 kg of Parmigiano Reggiano.

Due to its manufacturing & aging process, Parmigiano Reggiano is naturally lactose-free & therefore also suitable for intolerant people.

📌… & an unusual, but clever bank busyness …Italian cheese makers have been storing their edible treasure for maturing since the 1950s against a loan, like gold bars at banks, 1 whole Parmesano Reggiano has a value of around € 750-850. After ripening, the cheese makers repay the loan & get the wheels back; if they cannot repay the loan, the bank still has the parmesan as a guaranty & can sell it. Several 100.000 Parmesan loaves are stored in special "safe rooms"

There are different age groups:

12 months – nuovo .new

24 months – vecchio - old

36 months – stravecchio – very old

48 months - stravecchione - extravagant

Parmigiano Reggiano extra stravecchione - matured for 72 months is extremely rare only very few producers let their cheese mature for six years.

Similar cheeses

Grana Padano is an Italian cheese similar to Parmigiano Reggiano, but is produced mainly in Lombardy, where "Padano" refers to the Po Valley; the cows producing the milk may be fed silage as well as grass; the milk may contain slightly less fat, milk from several different days may be used, & must be aged a minimum of 9 months.

Reggianito is an Argentine cheese similar to Parmigiano, developed by Italian Argentine cheesemakers, the cheese is made in smaller wheels & aged for less time, but is otherwise broadly similar.

📍 Swiss Emmentaler

Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese. Until the beginning of the 19th century, the cheese was traditionally made in the Emmental from raw milk & in loaves/wheels with a diameter from 80 to 100 cm & weigh 75 to 120 kg. The most typical feature of Emmentaler AOP are its holes. They are the size of a cherry to a nut and are formed during the ripening process. The shape of the holes can give an indication of the quality of maturity.

Emmental was first mentioned in written records in 1293, but first called by its present name in 1542 It has a savoury but mild taste. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from France as Emmental the Netherlands, Bavaria & Finland, are widely available and sold by that name. In some parts of the world, the names "Emmentaler" and "Swiss cheese" are used interchangeably for Emmental-style cheese.

Emmentaler AOP is available in different degrees of ripeness and intended use;

mild, nutty classic, aged for at least 4 months,

distinctively spicy "Réserve", aged for at least 8 months,

fully aromatic "cave-aged", aged for at least 12 months

the unique Emmentaler AOP URTYP®, matured to the point, the original with the original taste matured for approx. 12 months, of which at least 7 months in damp storage.

📍 Gorgonzola

A veined blue cheese, originally from Italy, made from unskimmed cow's milk. It can be buttery or firm, crumbly & quite salty, with a "bite" from its blue veining.

Gorgonzola is one of the most famous noblemold cheeses & only produced in the regions of Piedmont & Lombardy; to preserve the originality producers have founded the "Cosortium for the Protection of Gorgonzola".

Gorgonzola is usually made from the milk of two milking, which is either poured together or coagulated separately. For the characteristic veins of mold in Gorgonzola, the cheesemaker inoculates the curd with cultures of “Penicillium Roquefort”. When the Gorgonzola has matured after two to twelve months, it has taken on a mildly sweet to spicy taste. The odour is usually much stronger & can be mitigated by removing the bark.

📍 Tyrolean Alpine Cheese g.U.

A cheese produced during the summer months on Tyrolean alpine pastures & is therefore only available to a limited extent. After a minimum maturing period of three months, the taste of alpine summer unfolds in this cheese.

The alpine raw milk used with its unique milk flora is decisive for the special quality in addition to the artisanal production skills in small alpine dairies. The abundance of plants on the Tyrolean alpine pastures is a guarantee for this. Due to the shorter vegetation period & the larger fluctuations between day & night temperatures, there are special growth conditions & a higher concentration of the ingredients in the milk.

The cheese is firm to supple & ivory coloured to light yellow, its taste is mildly aromatic, nutty & becomes strongly spicy with aging.

📌…Basil is not just Basil, ….just a few basil species;

Basilico, the name comes from the Latin “Basilius” & the Greek “Basilikón Phutón”, meaning "Royal or Kingly Plant"

There is a wide variety & not only in Italy. The best known is the green, large-leaved variety "Genovese", but there are also red or small-leaved varieties. Lemon or cinnamon basil, for example, have special scents, these varieties or the Indian Tulsi basil can be easily integrated into your own tea creations when dried.

• Genovese Basil

It is probably the best-known & most popular type, which is mainly used for pesto. It is characterized by its intensely spicy taste & its strong green leaves, it can grow up to 50 cm high under good conditions.

📌…San Marzano Tomato

The San Marzano Tomato is the classic Italian paste tomato. This variety is an heirloom from San Marzano sul Sarno, a town in the Campania region of southern Italy, near the city of Naples. The sweet, elongated, pointy plum-type tomatoes make delicious cooked tomato sauces. San Marzano tomatoes have an intense tomato aroma & a flavour that perfectly balances a rich sweetness with refreshing acidity. This sweet-tart balance is most pronounced when the tomatoes are cooked. Harvested San Marzano tomatoes at peak ripeness if they are to be enjoyed immediately, either fresh or in a cooked sauce or crushed on a pizza.

There is an enormous difference between Roma, Plum Tomatoes & San Marzano Tomatoes.

The San Marzano Tomato is generally thinner, less uniform than Roma tomatoes & carries less seeds in only 2 instead of 3 seed chambers. The tip of San Marzano tomatoes is also much more pointed than Roma fruits. San Marzano tomatoes tend to have an intense, balanced sweet-tart taste, while Roma tomatoes have a more mild flavour that tends towards acidic.

The Roma tomato is a modern variety bred from the San Marzano heirloom tomato. Roma tomatoes are directly descended from the San Marzano. The Roma tomato was introduced to farmers in 1955 by the USDA’s Agricultural Research Service, whereas the San Marzano has been grown on the Italian coast for centuries.

👉…Beginning of the 20th century, Italian immigrants begun to open their own bakeries & were selling besides groceries as well pizza. The first documented United States pizzeria was Gennaro Lombardi’s, licensed to sell pizza in 1905 on Spring Street in Manhattan, a part known as “Little Italy” Lombardi’s, is still in operation today, however, no longer at its 1905 site, but has the same oven as it did originally. Pizza as we know & the world likes took the United States by storm before it became popular in its native Italy

Especially in the 50th, pizza’s popularity in the United States boomed & no longer seen as an Italian folkloric treat, it was increasingly identified as fast & fun food. Regional, decidedly non-Neapolitan variations emerged, eventually including California-gourmet pizzas topped with anything from barbecued chicken to smoked salmon.

Post-war pizza finally reached Italy & beyond their borders also influenced by the starting tourism. Like blue jeans, rock & roll, fast food etc. the Italians & the rest of the world picked up on pizza just because it was "Americano"…easy to eat, fast & tasty.

📍 …So actually pizza the way we like it is an "Italo-American" creation.

👉…One World one Dream,

🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over

17 million visits in my photostream with countless motivating comments

"Schwéidsbeng is a town in the municipality of Schengen. Until the end of 2011, it belonged to the former municipality of Welleschten, which merged with the municipalities of Biermereng and Schenge.

The town of Schwidesbeng is located in the Mosel Valley. South of Schweidsbeng lies Wyntreng, north of it Bech-Maacher and Welleschten. The main road that goes through the town is the CR152, which is called the wine route (route du Vin). The N10 runs parallel to the CR152 in the Moselle. The CR152F connects the CR152 to the N10.

As a wine district Psuesingen, the village is already mentioned in the year 893 in documents of the Prüm Abbey, which had large vineyards here.

Until the 19th century, Schwidesbeng was a well-known pilgrimage town. Mainly believers from the Honsrück and the Eifel made a pilgrimage on foot to Schweidsbeng to call on Peter and Fiakrius against headaches and epilepsy.

Mosel (German: [ˈmoːzl̩]) is one of 13 German wine regions (Weinbaugebiete) for quality wines (Qualitätswein, formerly QbA and Prädikatswein), and takes its name from the Mosel River (French: Moselle; Luxembourgish: Musel). Before 1 August 2007 the region was called Mosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly. The wine region is Germany's third largest in terms of production but some consider it the leading region in terms of international prestige.

The region covers the valleys of the rivers Mosel, Saar, and Ruwer from near the mouth of the Mosel at Koblenz and upstream to the vicinity of Trier in the federal state of Rhineland-Palatinate. The area is known for the steep slopes of the region's vineyards overlooking the river. At 65° degrees incline, the steepest recorded vineyard in the world is the Calmont vineyard located on the Mosel and belonging to the village of Bremm, and therefore referred to as Bremmer Calmont. The Mosel is mainly famous for its wines made from the Riesling grape, but Elbling and Müller-Thurgau also contribute to the production, among others.

In the past two decades red wine production, especially from the Spätburgunder (Pinot noir), has increased in the Mosel and throughout the German vignoble and has become of increasing interest to the international wine community. Because of the northerly location of the Mosel, the Riesling wines are often light, tending to lower alcohol, crisp and high in acidity, and often exhibit "flowery" rather than or in addition to "fruity" aromas. Its most common vineyard soil is derived in the main from various kinds of slate deposits, which tend to give the wines a transparent, mineralic aspect, that often exhibit great depth of flavor. In the current era of climate change much work has been done to improve and gain acceptance for completely dry ("Trocken") Rieslings in this region, so that most of the more famous makers have found acceptance for such wines, particularly in Europe.

Luxembourg (/ˈlʌksəmbɜːrɡ/ LUK-səm-burg; Luxembourgish: Lëtzebuerg [ˈlətsəbuəɕ]; French: Luxembourg [lyksɑ̃buʁ]; German: Luxemburg [ˈlʊksm̩bʊʁk] ), officially the Grand Duchy of Luxembourg, is a small landlocked country in Western Europe. It borders Belgium to the west and north, Germany to the east, and France to the south. Luxembourg is the only surviving grand duchy in the world. Its capital and most populous city, Luxembourg, is one of the four institutional seats of the European Union (together with Brussels, Frankfurt, and Strasbourg) and the seat of several EU institutions, notably the Court of Justice of the European Union, the highest judicial authority. Luxembourg's culture, people, and languages are highly intertwined with its French and German neighbors; while Luxembourgish is the only national language of the Luxembourgish people and of the Grand Duchy of Luxembourg, French is the only language for legislation, and all three – Luxembourgish, French and German – are used for administrative matters in the country.

With an area of 2,586 square kilometers (998 sq mi), Luxembourg is Europe's seventh-smallest country. In 2023, it had a population of 660,809, which makes it one of the least-populated countries in Europe, albeit with the highest population growth rate; foreigners account for nearly half the population. Luxembourg is a representative democracy headed by a constitutional monarch, Grand Duke Henri, making it the world's only remaining sovereign grand duchy.

Luxembourg is a developed country with an advanced economy and one of the world's highest GDP (PPP) per capita as per IMF and World Bank estimates. The nation's levels of human development and LGBT equality are ranked among the highest in Europe. The city of Luxembourg was declared a UNESCO World Heritage Site in 1994 due to the exceptional preservation of its vast fortifications and historic quarters. Luxembourg is a founding member of the European Union, OECD, the United Nations, NATO, and the Benelux. It served on the United Nations Security Council for the first time in 2013 and 2014." - info from Wikipedia.

Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.

Now on Instagram.

Become a patron to my photography on Patreon or donate.

Three from our garden. Colour transition in flowers.

Hydrangea, the name, comes from the Greek words "hydro" or water, and "angeion," or vase = water vase, they prefer a lot of water.

A very ancient plant, found in fossils going back thousands of years.

In most species the flowers are white, but in some species (notably H. macrophylla), they are blue, red, pink, light purple, or dark purple.

In these species the colour is affected by the presence of aluminium ions which are available or tied up depending upon the soil’s pH content.

For H. macrophylla and H. serrata cultivars, the flower colour can be determined by the relative acidity of the soil: an acidic soil (pH below 7), will have available aluminium ions and typically produce flowers that are blue to purple, whereas an alkaline soil (pH above 7) will tie up aluminium ions and result in pink or red flowers.

I wish you all the very best and thanx for all your kind words, time, comments, likes and faves. Very much appreciated.

M, (*_*)

For more of my other work visit here: www.indigo2photography.com

IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

The white-rumped vulture (Gyps bengalensis) is an Old World vulture native to South and Southeast Asia. It has been listed as Critically Endangered on the IUCN Red List since 2000, as the population severely declined. White-rumped vultures die of renal failure caused by diclofenac poisoning. In the 1980s, the global population was estimated at several million individuals, and it was thought to be "the most abundant large bird of prey in the world".As of 2016, the global population was estimated at less than 10,000 mature individuals.

White-rumped vultures usually become active when the morning sun is warming up the air so that thermals are sufficient to support their soaring. They were once visible above Calcutta in large numbers.

When they find a carcass, they quickly descend and feed voraciously. They perch on trees nearby and are known to sometimes descend also after dark to feed. At kill sites, they are dominated by red-headed vultures Sarcogyps calvus. In forests, their soaring often indicated a tiger kill.They swallow pieces of old, dry bones such as ribs and of skull pieces from small mammals. Where water is available they bathe regularly and also drink water. A pack of vultures was observed to have cleaned up a whole bullock in about 20 minutes. Trees on which they regularly roost are often white from their excreta, and this acidity often kills the trees. This made them less welcome in orchards and plantations.

#AbFav_EDIBLE_

... fresh Physalis in their husks. Both to eat and to photograph!

Physalis is characterised by the small orange fruit similar in size, shape and structure to a small tomato, but partly or fully enclosed in a large papery husk derived from the calyx.

The berry also goes by the names Golden Strawberry,Chinese Lantern and Cape gooseberry.

Not all Physalis species bear edible fruit.

Select species are cultivated for their edible fruit, however; the typical Physalis fruit is similar to a firm tomato in texture, and like strawberries or pineapple in flavour, with a mild acidity.

Physalis fruit is a good source of vitamin C, beta-carotene, iron, calcium and trace amounts of B vitamins.

These fruits contain 18 kinds of amino acids.

These berries are also abundant in polysaccharides, compounds that may help fortify the immune system.

Thank you for your time and comments, greatly appreciated, M, (*_*)

For more: www.indigo2photography.com

IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved

PHYSALIS, orange, fruit, "Magda Indigo", "black background", STUDIO, square, husk, skeleton, "Golden Strawberry", "Chinese Lantern", "Cape gooseberry", design, colour, "conceptual art", NikonD7000, "Magda indigo"

My wife wasn't going to be at home for lunch today, so I looked in the cupboard and the fridge, and here's what I came up with (with a little help from Lord Google):

Potatoes with prosciutto, onion, and chilli flakes with a splash of vinegar

Cut into bite-sized pieces and steam the amount of potatoes you want until approaching tender. Set aside.

Finely slice a bit of onion, dice a bit of fresh rosemary. Set aside.

Slice two slices of prosciutto/person into fine strips; set aside.

In an appropriately-sized skillet, heat up a bit of butter and olive oil. Sauter the steamed potato bits until they're just starting to turn brown. Add the onions, rosemary, and prosciutto. Sprinkle with crushed chilli or add a bit of fresh chilli.

Continue to sauter until all the flavours are blended. Sprinkle with paprika of your choice and a splash of acidity (vinegar, pepper vinegar, or citrus) and serve on a warmed plate...

Karmijn de Sonnaville is a variety of apple bred by Piet de Sonnaville, working in Wageningen (the Netherlands) in 1949. It is a cross of Cox's Orange Pippin and Jonathan, and was first grown commercially beginning in 1971. It is high both in sugars (including some sucrose) and acidity. It is a triploid, and hence needs good pollination, and can be difficult to grow. It also suffers from fruit russet, which can be severe (Wikipedia).

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Chianti is a red Italian wine produced in Tuscany. The first definition of a wine-area called Chianti was made in 1716. The earliest documentation of a Chianti wine dates back to the thirteenth century when viticulture was known to flourish in the Chianti Mountains around Florence. Discover the most celebrated region of Tuscany. The vineyards of this area produce one of the best wines in the world: Chianti Classico. This Wine represents a major source of wealth for the Chianti area, no wonder then that this product has been particularly looked after and protected, in order to distinguish its quality from other wine productions. This is why a rigid legislation has been introduced to regulate the production of Classic Chianti. The first limit obviously regards the geographical area where the grape must grow. But not only the vineyards must be cultivated in the prescribed area: the whole process of wine-making, storage and bottling must take place inside the protected zone. The grape variety from which Chianti is produced is Sangiovese. The alcoholic strength must not exceed 12 %. In addition to this, there are other requirements that must be followed, regarding the average amount of dry product (24 g/l); the acidity rate (4,5 g/l), the colour (intense ruby red), the smell (fruity, with nuances of wildflowers, berries, cherries or plums) and taste (harmonious, dry, strong and with respectable tannin).

We drive on the glorious wine roads of Tuscany. Grapes and olives require similar climatic and soil conditions and share coinciding harvest times, making them a natural pair in the fields.

Long-term agricultural biodiversity appeals to vineyard owners, who realize that economic and seasonal variables, as well as consumer taste, make production of more than one quality product a proactive approach. Additionally, olive groves protect vineyards against strong winds, acting as windbreaks. We visit the farms and cellars and ofcourse taste the great Chianti wine.

Denk je aan Toscana, dan zie je stadjes op heuveltoppen, wijngaarden omzoomd door cipressen zover het oog reikt. Liefhebbers weten dat je overal tussen die landerijen. wijnhuizen kunt vinden waar je ook nog eens kunt proeven... het idee alleen al doet je toch bijna het water in de mond lopen. Ook als je weer thuis bent en je neemt een slok van je meegebrachte wijn, ben je er in je gedachten weer helemaal: op dat zonovergoten terras in Castellina in Chianti of bij dat fantastische restaurant met die truffelgerechten in Monteriggioni. Zeg je wijn in Toscana, dan zeg je Chianti, een wijn die zich in de laatste 30 jaar tot Classico heeft ontwikkeld. Chianti is de bekendste en populairste van alle Italiaanse wijnen. De wijn wordt gemaakt van de alom aanwezige Sangiovese-druif, die graag veel zon heeft en goed bestand is tegen grote temperatuurschommelingen. De belangrijkste Chianti-zones worden gevormd door de streek Chianti Classico gelegen rond Castellina. Zoals met zoveel in Italia, is ook de wijnbouw begonnen in het zuiden, maar hebben de noorderlingen het later overgenomen. Na de Romeinse tijd kwam de zuidelijke wijnbouw in de versukkeling. De oudste ononderbroken wijntraditie. In de Renaissance kwam de productie weer helemaal terug en wel in...Toscana. Rijke handelaars en bankiers zoals de families Frescobaldi en Antinori namen druivenrassen mee uit Frankrijk en legden daarmee de basis voor het feit dat Toscana tegenwoordig de oudste onononderbroken wijntradities van Italië kent.

Hardy Monument,

Black Down,

Dorset.

42sec Exposure with Kase Filters

TAKEN - 1.53p.m. Tue 1st Sept'20

Geologically, Black Down is the western tip of the Bagshot gravel beds. The gravel beds extend to the east as far as London.

The ground around the monument is pitted with various holes and craters. Many of these are dolines or swallow holes. These are formed when rain falls on the highly acidic topsoil. The water increases in acidity as it percolates through the topsoil then dissolves the underlying chalk. Eventually there is nothing but topsoil above the caverns so formed and the familiar shape of a doline is created when the topsoil collapses into the cavern beneath. Dolines are usually shaped like a teardrop cut in half vertically and laid down horizontally. Within 1,000 m (1,100 yd) of the monument there are three dolines which were formed by the chalk being dissolved in a vertical fissure in its structure. These dolines are vertically sided and are shaped like wells. The two which opened up in 1956 are some 100 m (330 ft) deep. The one which opened in 2006 is not quite vertical and its depth is unknown.

The Hardy Monument was the origin (meridian) of the 6 inch and 1:2500 Ordnance Survey maps for Somerset and Dorset.

Lonesome Road pours a hazy golden straw with a very full, dense white head. It releases aromas of pear, apricot, stone fruit, grass & hay. It is bright, dry and extremely effervescent but very soft with a medium body. A moderate bitterness balances the effervescence on the tongue & you are greeted by a peppery spiciness & slight acidity.

From Howe Sound in Squamish

The Berkeley Pit is a former open pit copper mine located in Butte, Montana, United States. It is one mile long by half a mile wide with an approximate depth of 1,780 feet (540 m). It is filled to a depth of about 900 feet (270 m) with water that is heavily acidic (2.5 pH level), about the acidity of cola or lemon juice. As a result, the pit is laden with heavy metals and dangerous chemicals that leach from the rock, including arsenic, cadmium, zinc, and sulfuric acid.

The mine was opened in 1955 and operated by Anaconda Copper and later by the Atlantic Richfield Company (ARCO), until its closure in 1982. When the pit was closed, the water pumps in the nearby Kelly shaft, at a depth of 3,800 feet, were turned off, and groundwater from the surrounding aquifers began to slowly fill the pit, rising at about the rate of one foot a month. Since the pit closure on Earth Day 1982, the level has risen to within 150 feet of the natural groundwater level.

Looking northwest from Mittelstraße to Grabenstraße with St. Nikolaus' Church in the background.

"Traben-Trarbach is a town on the Middle Moselle in the Bernkastel-Wittlich district, Rhineland-Palatinate and the administrative seat of the Verbandsgemeinde of the same name. The city is a state-recognized spa and designated as a medium-sized center according to state planning.

Traben-Trarbach is located about 40 km northeast of Trier and about 60 km southwest of Koblenz in the Middle Moselle valley; North of the city is the Moselschleifenberg Mont Royal. Hahn im Hunsrück Airport is about 10 km (as the crow flies ) away to the east. The urban area covers a total area of ​​3,135 hectares with a large proportion of forest. This makes Traben-Trarbach the largest city on the Middle Moselle in terms of area.

The Traben district lies to the left of the Moselle at the foot of the former Mont Royal fortress and Trarbach to the right of the river on the Hunsrück side. The two districts are connected by the Traben-Trarbach Moselle bridge. The Enkirch barrage lies between Traben and Enkirch.

While Traben lies on a large stretch of land on the banks of the Moselle, Trarbach stretches long between the quite steep mountains, especially into the Kautenbach valley. There is a spring in the Bad Wildstein district whose water emerges from the depths of the slate rock at a temperature of 33° and is used by a thermal bath.

At the end of the 19th century, Traben and Trarbach were, along with Bad Reichenhall, the first places in Germany to have electric street lighting built instead of gas lamps by the Edison company, today's AEG, after individual streets in Berlin had previously been equipped with it.

Mosel (German: [ˈmoːzl̩]) is one of 13 German wine regions (Weinbaugebiete) for quality wines (Qualitätswein, formerly QbA and Prädikatswein), and takes its name from the Mosel River (French: Moselle; Luxembourgish: Musel). Before 1 August 2007 the region was called Mosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly. The wine region is Germany's third largest in terms of production but some consider it the leading region in terms of international prestige.

The region covers the valleys of the rivers Mosel, Saar, and Ruwer from near the mouth of the Mosel at Koblenz and upstream to the vicinity of Trier in the federal state of Rhineland-Palatinate. The area is known for the steep slopes of the region's vineyards overlooking the river. At 65° degrees incline, the steepest recorded vineyard in the world is the Calmont vineyard located on the Mosel and belonging to the village of Bremm, and therefore referred to as Bremmer Calmont. The Mosel is mainly famous for its wines made from the Riesling grape, but Elbling and Müller-Thurgau also contribute to the production, among others.

In the past two decades red wine production, especially from the Spätburgunder (Pinot noir), has increased in the Mosel and throughout the German vignoble and has become of increasing interest to the international wine community. Because of the northerly location of the Mosel, the Riesling wines are often light, tending to lower alcohol, crisp and high in acidity, and often exhibit "flowery" rather than or in addition to "fruity" aromas. Its most common vineyard soil is derived in the main from various kinds of slate deposits, which tend to give the wines a transparent, mineralic aspect, that often exhibit great depth of flavor. In the current era of climate change much work has been done to improve and gain acceptance for completely dry ("Trocken") Rieslings in this region, so that most of the more famous makers have found acceptance for such wines, particularly in Europe." - info from Wikipedia.

Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.

Now on Instagram.

Become a patron to my photography on Patreon or donate.

The olive harvest period starts in November and lasts till March. The olives are ready to be picked when the fruit is 3/4 ripe. This means that it should be purple or close to black. If it is allowed to ripe fully then the quality of the olive oil deteriorates and the acidity increases.

Olives are grown for eating and for production of olive oil. Olives can be harvested at any point from green immature fruit to fully ripened. When the olives should be harvested depends on what the olives will be used for and the flavor desired. Olives for eating are handpicked to avoid bruising. Olives for oil production can be harvested mechanically or with hand rakes. All olives need to be processed immediately after picking.

© All rights reserved R K ERTUG. Please do not use this image on websites, blogs or any other media without my explicit written permission.

© all rights reserved by B℮n

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Chianti is a red Italian wine produced in Tuscany. The first definition of a wine-area called Chianti was made in 1716. The earliest documentation of a Chianti wine dates back to the thirteenth century when viticulture was known to flourish in the Chianti Mountains around Florence. Discover the most celebrated region of Tuscany. The vineyards of this area produce one of the best wines in the world: Chianti Classico. This Wine represents a major source of wealth for the Chianti area, no wonder then that this product has been particularly looked after and protected, in order to distinguish its quality from other wine productions. This is why a rigid legislation has been introduced to regulate the production of Classic Chianti. The first limit obviously regards the geographical area where the grape must grow. But not only the vineyards must be cultivated in the prescribed area: the whole process of wine-making, storage and bottling must take place inside the protected zone. The grape variety from which Chianti is produced is Sangiovese. The alcoholic strength must not exceed 12 %. In addition to this, there are other requirements that must be followed, regarding the average amount of dry product (24 g/l); the acidity rate (4,5 g/l), the colour (intense ruby red), the smell (fruity, with nuances of wildflowers, berries, cherries or plums) and taste (harmonious, dry, strong and with respectable tannin).

We drive on the glorious wine roads of Tuscany. Grapes and olives require similar climatic and soil conditions and share coinciding harvest times, making them a natural pair in the fields.

Long-term agricultural biodiversity appeals to vineyard owners, who realize that economic and seasonal variables, as well as consumer taste, make production of more than one quality product a proactive approach. Additionally, olive groves protect vineyards against strong winds, acting as windbreaks. We visit the farms and cellars and ofcourse taste the great Chianti wine.

Denk je aan Toscana, dan zie je stadjes op heuveltoppen, wijngaarden omzoomd door cipressen zover het oog reikt. Liefhebbers weten dat je overal tussen die landerijen. wijnhuizen kunt vinden waar je ook nog eens kunt proeven... het idee alleen al doet je toch bijna het water in de mond lopen. Ook als je weer thuis bent en je neemt een slok van je meegebrachte wijn, ben je er in je gedachten weer helemaal: op dat zonovergoten terras in Castellina in Chianti of bij dat fantastische restaurant met die truffelgerechten in Monteriggioni. Zeg je wijn in Toscana, dan zeg je Chianti, een wijn die zich in de laatste 30 jaar tot Classico heeft ontwikkeld. Chianti is de bekendste en populairste van alle Italiaanse wijnen. De wijn wordt gemaakt van de alom aanwezige Sangiovese-druif, die graag veel zon heeft en goed bestand is tegen grote temperatuurschommelingen. De belangrijkste Chianti-zones worden gevormd door de streek Chianti Classico gelegen rond Castellina. Zoals met zoveel in Italia, is ook de wijnbouw begonnen in het zuiden, maar hebben de noorderlingen het later overgenomen. Na de Romeinse tijd kwam de zuidelijke wijnbouw in de versukkeling. De oudste ononderbroken wijntraditie. In de Renaissance kwam de productie weer helemaal terug en wel in...Toscana. Rijke handelaars en bankiers zoals de families Frescobaldi en Antinori namen druivenrassen mee uit Frankrijk en legden daarmee de basis voor het feit dat Toscana tegenwoordig de oudste onononderbroken wijntradities van Italië kent.

Looking west from Alte Römerstraße.

"Bernkastel-Kues (German pronunciation: [ˌbɛɐ̯nkastəlˈkuːs]) is a town on the Middle Moselle in the Bernkastel-Wittlich district in Rhineland-Palatinate, Germany. It is a well-known winegrowing centre. The town is a state-recognized health resort (Erholungsort), seat of the Verbandsgemeinde of Bernkastel-Kues and birthplace of one of the most famous German polymaths, the mediaeval churchman and philosopher Nikolaus von Kues (Cusanus).

Bernkastel-Kues is located in the Moselle valley, about 50 kilometers from Trier. The highest elevation is Mount Olympus (415 m above sea level), the lowest point (107 m above sea level) is on the banks of the Moselle. The urban area covers a total area of ​​23.71 km², of which 5.93 km² is used for agriculture. This makes Bernkastel-Kues one of the largest cities in the Middle Moselle in terms of area. Immediately neighboring local communities are (clockwise, starting from the north) Zeltingen-Rachtig, Graach an der Mosel, Longkamp, ​​Monzelfeld, Mülheim an der Mosel, Lieser, Maring-Noviand and Platten.

Left tributaries of the Moselle are Heldengraben, Thelengraben, Waldgraben, Krausbach and the stream from the Wehlener Forest. The right tributaries of the Moselle are Goldbach, Heidesheimgraben, Tiefenbach and Schadbach.

Archaeologists discovered the first evidence of human settlement (3000 BC) in Cusa. Around 370, Decimus Magnus Ausonius, Roman poet and teacher at the imperial court, wrote his poem Mosella. Adalbero of Luxembourg, provost of the Trier Monastery of St. Paulin, became Lord of Bernkastel. The first documented mention of Bernkastel dates back to the first half of the 11th century. At the turn of the 7th and 8th centuries a geographer named a place Princastellum. This is considered evidence of a Roman fort in the 4th century near today's Landshut castle ruins; This is indicated, among other things, by fittings, ceramics and iron finds below the castle. The form of the name in the 12th century Beronis castellum was a learned relatinization that referred to the Trier provost Adalbero of Luxembourg (11th century). The third castle construction began in 1277 under the rule of Trier Archbishop Heinrich II von Finstingen . On May 29, 1291, King Rudolf I of Habsburg granted Berrincastel city rights. The Landshut Castle, which was built at that time, only received this name in the 16th century. In 1332 the city rights were reconfirmed by Emperor Ludwig of Bavaria's collecting privilege. Archbishop Boemund II became elector through the Golden Bull. According to legend, he was cured of a serious illness by a glass of wine - the legend of the Berncastler Doctor began. In 1401, Nicolaus Cusanus was born in the house of the Moselle boatman Henne Cryfftz (Krebs), which can be visited. In 1451, the St. Nicholas Hospital (Cusanusstift), a hospital for the poor, was built. In 1505, the name Landshut appeared for the first time for the archbishop's castle in a sovereign decree from James II. In 1512, Emperor Maximilian stayed in Bernkastel on his way to the Reichstag in Trier. The plague raged in Bernkastel in 1627 and in Kues in 1641. In 1692, Landshut Castle fell victim to a fire and has been in ruins ever since. In 1787 the Electorate of Berncastel had 4,743 inhabitants. From 1794 to 1814 Bernkastel was a cantonal town under French rule; at the Congress of Vienna (1815) Bernkastel and Kues were added to the Kingdom of Prussia. Bernkastel became the seat of the Bernkastel mayor's office and in 1821 the seat of the Bernkastel district . In 1848 the revolution also came to Bernkastel: the black, red and gold flag was hoisted at the town hall and a vigilante group was formed. The first road bridge between Bernkastel and Kues was built in 1872/74, and the first rail connection in 1882/83.

The town in its current form was created on April 1, 1905 through the merger of the town of Bernkastel with the wine-growing village of Kues opposite. In 1926 there were major wine unrests on the Moselle, the tax office in Bernkastel and the customs office in Kues were stormed. During the Reichspogromnacht on November 9, 1938, there were serious riots against Jewish fellow citizens; the synagogue was destroyed. Towards the end of the Second World War, the city was bombed several times. On February 19, 1945, numerous houses around the market square in Bernkastel were destroyed and 41 people were killed. In an attack on March 2nd, large parts of the old town hall and other buildings were destroyed and 29 people were killed. On March 11th the Moselle bridge was blown up and the bombardment by American artillery began the following day. On March 15th the Americans moved into Kues and on the 16th into Bernkastel.

The first democratic elections after the war took place in 1946; Hans Weber became city mayor. On November 7, 1970, Andel and Wehlen were incorporated. As a result of the Rhineland-Palatinate administrative reform, the Verbandsgemeinde of Bernkastel-Kues was formed through the merger of the offices of Bernkastel-Land, Lieser, Mülheim, Zeltingen and the city of Bernkastel-Kues. The Burgberg Tunnel was officially opened in 1997. In 2000 the partnership between Bernkastel-Kues and Karlovy Vary (Karlovy Vary) began. In 2005 the city celebrated the 100th anniversary of the merger of Bernkastel and Kues; The community became a climatic health resort.

Mosel (German: [ˈmoːzl̩]) is one of 13 German wine regions (Weinbaugebiete) for quality wines (Qualitätswein, formerly QbA and Prädikatswein), and takes its name from the Mosel River (French: Moselle; Luxembourgish: Musel). Before 1 August 2007 the region was called Mosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly. The wine region is Germany's third largest in terms of production but some consider it the leading region in terms of international prestige.

The region covers the valleys of the rivers Mosel, Saar, and Ruwer from near the mouth of the Mosel at Koblenz and upstream to the vicinity of Trier in the federal state of Rhineland-Palatinate. The area is known for the steep slopes of the region's vineyards overlooking the river. At 65° degrees incline, the steepest recorded vineyard in the world is the Calmont vineyard located on the Mosel and belonging to the village of Bremm, and therefore referred to as Bremmer Calmont. The Mosel is mainly famous for its wines made from the Riesling grape, but Elbling and Müller-Thurgau also contribute to the production, among others.

In the past two decades red wine production, especially from the Spätburgunder (Pinot noir), has increased in the Mosel and throughout the German vignoble and has become of increasing interest to the international wine community. Because of the northerly location of the Mosel, the Riesling wines are often light, tending to lower alcohol, crisp and high in acidity, and often exhibit "flowery" rather than or in addition to "fruity" aromas. Its most common vineyard soil is derived in the main from various kinds of slate deposits, which tend to give the wines a transparent, mineralic aspect, that often exhibit great depth of flavor. In the current era of climate change much work has been done to improve and gain acceptance for completely dry ("Trocken") Rieslings in this region, so that most of the more famous makers have found acceptance for such wines, particularly in Europe." - info from Wikipedia.

Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.

Now on Instagram.

Become a patron to my photography on Patreon or donate.

© all rights reserved by B℮n

Please take your time... to View it large on black

Chianti is a red Italian wine produced in Tuscany. The first definition of a wine-area called Chianti was made in 1716. The earliest documentation of a Chianti wine dates back to the thirteenth century when viticulture was known to flourish in the Chianti Mountains around Florence. Discover the most celebrated region of Tuscany. The vineyards of this area produce one of the best wines in the world: Chianti Classico. This Wine represents a major source of wealth for the Chianti area, no wonder then that this product has been particularly looked after and protected, in order to distinguish its quality from other wine productions. This is why a rigid legislation has been introduced to regulate the production of Classic Chianti. The first limit obviously regards the geographical area where the grape must grow. But not only the vineyards must be cultivated in the prescribed area: the whole process of wine-making, storage and bottling must take place inside the protected zone. The grape variety from which Chianti is produced is Sangiovese. The alcoholic strength must not exceed 12 %. In addition to this, there are other requirements that must be followed, regarding the average amount of dry product (24 g/l); the acidity rate (4,5 g/l), the colour (intense ruby red), the smell (fruity, with nuances of wildflowers, berries, cherries or plums) and taste (harmonious, dry, strong and with respectable tannin).

We drive on the glorious wine roads of Tuscany. We visit the farms and cellars and ofcourse taste the great Chianti wine..

Denk je aan Toscana, dan zie je stadjes op heuveltoppen, wijngaarden omzoomd door cipressen zover het oog reikt. Liefhebbers weten dat je overal tussen die landerijen. wijnhuizen kunt vinden waar je ook nog eens kunt proeven... het idee alleen al doet je toch bijna het water in de mond lopen. Ook als je weer thuis bent en je neemt een slok van je meegebrachte wijn, ben je er in je gedachten weer helemaal: op dat zonovergoten terras in Castellina in Chianti of bij dat fantastische restaurant met die truffelgerechten in Monteriggioni. Zeg je wijn in Toscana, dan zeg je Chianti, een wijn die zich in de laatste 30 jaar tot Classico heeft ontwikkeld. Chianti is de bekendste en populairste van alle Italiaanse wijnen. De wijn wordt gemaakt van de alom aanwezige Sangiovese-druif, die graag veel zon heeft en goed bestand is tegen grote temperatuurschommelingen. De belangrijkste Chianti-zones worden gevormd door de streek Chianti Classico gelegen rond Castellina. Zoals met zoveel in Italia, is ook de wijnbouw begonnen in het zuiden, maar hebben de noorderlingen het later overgenomen. Na de Romeinse tijd kwam de zuidelijke wijnbouw in de versukkeling. De oudste ononderbroken wijntraditie. In de Renaissance kwam de productie weer helemaal terug en wel in...Toscana. Rijke handelaars en bankiers zoals de families Frescobaldi en Antinori namen druivenrassen mee uit Frankrijk en legden daarmee de basis voor het feit dat Toscana tegenwoordig de oudste onononderbroken wijntradities van Italië kent.

A Haiku Note:

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Viewing the Wu Wei

is the way of world events

in this Tiger year

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V=8,808 ::: F=15 ::: C=86 ::: 05/24/2023

V=9,007 ::: F=15 ::: C=86 ::: 06/03/2023

V=10,016 :: F=15 ::: C=98 ::: 07/26/2023

V=12,491 :: F=14 ::: C=100 ::: 12/12/2023

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-:- ( 1 ) - ( 2 ) - ( 3 ) - ( 2X5 ) - ( 6 ) - ( 7 ) - ( 8 ) - ( 9 ) - (3X10) -:-

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www.worldometers.info

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:- -:- -:- -:- FYI -:- -:- -:- -:-

In Chinese philosophy, yin and yang (also, yin-yang or yin yang) describes how apparently opposite or contrary forces are actually complementary, interconnected, and interdependent in the natural world, and how they give rise to each other as they interrelate to one another. Many tangible dualities (such as light and dark, fire and water, and male and female) are thought of as physical manifestations of the duality of yin and yang. This duality lies at the origins of many branches of classical Chinese science and philosophy, as well as being a primary guideline of traditional Chinese medicine, and a central principle of different forms of Chinese martial arts and exercise, such as baguazhang, taijiquan (t'ai chi), and qigong (Chi Kung), as well as in the pages of the I Ching written in 1,000 BC and before.

Yin and yang can be thought of as complementary (rather than opposing) forces that interact to form a dynamic system in which the whole is greater than the assembled parts. Everything has both yin and yang aspects, (for instance shadow cannot exist without light). Either of the two major aspects may manifest more strongly in a particular object, depending on the criterion of the observation. The yin yang shows a balance between two opposites with a little bit in each.

In Daoist metaphysics, distinctions between good and bad, along with other dichotomous moral judgments, are perceptual, not real; so, the duality of yin and yang is an indivisible whole. In the ethics of Confucianism on the other hand, most notably in the philosophy of Dong Zhongshu (c. 2nd century BC), a moral dimension is attached to the idea of yin and yang.

......................................................................................... Wikipedia

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www.youtube.com/watch?v=wdD80MkLEE4

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Yin --- Yang

0 --- 1

- ... +

abdomen --- back

absorbing --- penetrating

acidity --- alkalinity

affective --- cognitive

afternoon --- morning

akasha --- prana

autumn --- spring

back --- front

backward --- forward

belly --- head

below --- above

black --- white

bottom --- top

broken --- solid

calm --- chaos

center --- extreme

centripetal force --- centrifugal force

chills --- fever

cinnabar --- lead

circle --- square

circular --- straight

clockwise --- counter-clockwise

cold --- hot

contracting --- expanding

copper--- tin

dark --- light

death --- life

diffuse --- focused

down --- up

earth --- sky

eight --- nine

emotional --- logical

empty --- full

end of motion --- beginning of motion

even --- odd

fat --- muscle

female --- male

feminine --- masculine

flexible --- firm

fluid --- static

follower --- leader

forgiveness --- anger

freezing water --- boiling water

fruits --- cereals

girl --- boy

heart --- mind

heaven --- earth

ice --- fire

introvert --- extrovert

intuitive --- logical

involuntary --- voluntary

inward --- outward

left --- right

light --- shadow

low --- high

me --- I

minus --- plus

momentum ---position

moon --- sun

mother --- father

night --- day

non-action --- action

north --- south

northwest --- southeast

off --- on

open --- close

orange --- azure

passion --- reason

passive --- active

pink --- blue

potassium --- sodium

process --- structure

pull --- push

quiescence --- activity

quiet --- loud

receiving --- giving

receptive --- creative

relaxed --- tense

right brain --- left brain

salt --- pepper

sensitivity --- firmness

short --- tall

sister --- brother

six --- seven

slow --- fast

small --- large

softness --- hardness

spiritual --- physical

static --- energetic

stillness --- motion

subconscious --- conscious

subjective --- objective

submissive --- dominant

sugar --- salt

sunset --- sunrise

sweet --- sour

taking --- giving

tiger --- dragon

tranquil --- active

vagina --- penis

valley --- mountain

venus --- jupiter

water --- fire

wave --- particle

weak --- strong

west --- east

wet --- dry

winter --- summer

wisdom --- intelligence

woman --- man

xue-blood --- qi-energy

yielding --- aggressive

yin --- yang

zero --- one

======================================================

www.youtube.com/watch?v=IuDY8m72tgk

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A True Haiku

===========================

Question what you've learned

For the truth truthfully told

becomes the true truth

===========================

I dedicate this series of images to my friend, Hamim, for your rehabilitation with great grace of God and prayers of friends! -/- (Series with 05 images released to the public or only to see a great favorite!) - BEST SEEN ON BLACK - Thank you for your visit, comments, favorites and have a great Sunday, my friends!

Pineapple crop:

-

The region of TriânguloMineiro, Brazil, is a major producer of Smooth Cayenne pineapple species, the most planted in the world, accounting for 70% of the world, also known as Hawaiian pineapples. It is a hardy plant bearing leaves semi-erect and almost thornless. The fruit is cylindrical, weighing between 1.5 and 2 pounds, the crown has relatively small, bark yellow-orange and yellow flesh, firm, rich in sugars and high acidity. It is suitable for processing and fresh consumption. Shows are likely to wilt associated with Fusarium and cochineal. It produces small amount of seedling type rebentões puppy and frequent. In each hectare is planted about 33,000 seedlings, is consumed in most countries and produced mainly in tropical and subtropical

The pineapple although tolerant to lack of water present in times of shortage of water marked reduction of its vegetative growth. A water deficit during the fruit affects the weight of fruit. The amount of water needed for the crop is 60 to 150 mm / month. When such a situation is not achieved recommended irrigation. The irrigation methods are commonly used for aspersion (pictures here), and self-propelled center pivot.

Lately, the cultivation of pineapple is representing great economic prospects on the national scene, and so it is necessary to adopt practices that

promote higher yields of this crop. Due to market competition,

producers are providing the use of new technologies such as irrigation,

towards better productivity and higher profits.

Although considered a relatively culture adapted to drought, irrigation is essential for a more uniform production. In tropical Brazilian irrigation has been used in a complementary way, meeting the water requirements of plants with the lowest rates in the months of rain, comprising the period from May to September.

Due to the demand of regular fruit in the market, whether for consumption

"Natural", or industries for the production of juice or sweet jam, one of the advantages of irrigation is to provide continuous production throughout the year and get fruits according to the requirements of standard size, which is fundamental to maintenance and conquer new markets. The pineapple is sold per kg and its price varies according to the law of supply and demand!

Lavoura de abacaxi: -

A região do TriânguloMineiro, Brasil, é uma grande produtora do abacaxi da espécie Smooth Cayenne, a mais plantada no mundo, correspondendo a 70% da produção mundial, conhecida também por abacaxi havaiano. É uma planta robusta, de porte semi-ereto e folhas praticamente sem espinhos. O fruto tem formato cilíndrico, com peso entre 1,5 e 2 quilos, apresenta coroa relativamente, pequena, casca de cor amarelo-alaranjada e polpa amarela, firme, rica em açucares, e de acidez elevada. É adequada para industrialização e consumo in natura. Mostra-se susceptível à murcha, associada à cochonilha e à fusariose. Produz pequena quantidade de mudas do tipo filhote e rebentões freqüentes. Em cada hectare é plantada cerca de 33.000 mudas, é consumido na maioria dos países e produzido fundamentalmente nos de clima tropical e subtropical

O abacaxizeiro embora tolerante à falta de água apresente em períodos de escassez de água acentuada redução de seu desenvolvimento vegetativo. Um déficit hídrico durante a frutificação compromete o peso dos frutos. A quantidade de água necessária para a cultura é de 60 a 150 mm/mês. Quando tal situação não é alcançada recomenda-se a irrigação. Os métodos de irrigação mais usados são os de aspersão (imagens aqui), pivô central e autopropelido.

Ultimamente, a cultura do abacaxizeiro vem representando ótimas perspectivas econômicas no cenário nacional, e assim, é necessário adotar práticas culturais que

promovam maiores rendimentos dessa cultura. Devido à competitividade nos mercados,

os produtores vêm providenciando o emprego de novas tecnologias, como a irrigação,

em prol de melhor produtividade e maiores lucros.

Mesmo sendo considerada uma cultura relativamente adaptada ao déficit hídrico, a irrigação é fundamental para uma produção mais uniforme. Nas regiões tropicais brasileiras a irrigação tem sido usada de forma complementar, atendendo a demanda hídrica das plantas nos meses com menores índices de chuva, compreendendo o período de maio a setembro.

Em função da demanda periódica de frutos no mercado, seja para consumo

“in natura”, ou para indústrias, como para a produção de suco ou para doces em compotas, uma das vantagens da irrigação é proporcionar produção contínua ao longo do ano e obter frutos conforme as exigências de padronização de tamanho, o que é fundamental para a manutenção e conquista de novos mercados. O abacaxi é vendido por Kg e seu preço varia de acordo com a lei da oferta e procura!

In the late 1700s, a large percentage of Europeans feared the tomato.

A nickname for the fruit was the “poison apple” because it was thought that aristocrats got sick and died after eating them, but the truth of the matter was that wealthy Europeans used pewter plates, which were high in lead content. Because tomatoes are so high in acidity, when placed on this particular tableware, the fruit would leach lead from the plate, resulting in many deaths from lead poisoning. No one made this connection between plate and poison at the time; the tomato was picked as the culprit.

Around 1880, with the invention of the pizza in Naples, the tomato grew widespread in popularity in Europe. But there’s a little more to the story behind the misunderstood fruit’s stint of unpopularity in England and America, as Andrew F. Smith details in his The Tomato in America: Early History, Culture, and Cookery. The tomato didn’t get blamed just for what was really lead poisoning. Before the fruit made its way to the table in North America, it was classified as a deadly nightshade, a poisonous family of Solanaceae plants that contain toxins called tropane alkaloids.

The Hydrangeas in front of the Maxol in #Maynooth are putting on a gorgeous show, even on a grey Saturday morning.

If I’m remembering my childhood right these flowers are either pink or powder blue depending on th acidity of the soil, and my grandmother used to add peat around some and not others to get hers to alternate in colour.

The white-rumped vulture (Gyps bengalensis) is an Old World vulture native to South and Southeast Asia. It has been listed as Critically Endangered on the IUCN Red List since 2000, as the population severely declined. White-rumped vultures die of renal failure caused by diclofenac poisoning. In the 1980s, the global population was estimated at several million individuals, and it was thought to be "the most abundant large bird of prey in the world".As of 2016, the global population was estimated at less than 10,000 mature individuals.

White-rumped vultures usually become active when the morning sun is warming up the air so that thermals are sufficient to support their soaring. They were once visible above Calcutta in large numbers.

When they find a carcass, they quickly descend and feed voraciously. They perch on trees nearby and are known to sometimes descend also after dark to feed. At kill sites, they are dominated by red-headed vultures Sarcogyps calvus. In forests, their soaring often indicated a tiger kill.They swallow pieces of old, dry bones such as ribs and of skull pieces from small mammals. Where water is available they bathe regularly and also drink water. A pack of vultures was observed to have cleaned up a whole bullock in about 20 minutes. Trees on which they regularly roost are often white from their excreta, and this acidity often kills the trees. This made them less welcome in orchards and plantations.

Loquat trees bear flowers in the winter, and fruit in the spring. I planted this tree in my front yard in Tucson, Arizona, USA, about 16 years ago. I bought the potted tree at Mesquite Valley Growers. The branches die back somewhat during hard freezes in Tucson.

I knew about it because I had a large specimen in my garden in Rehovot, Israel. In Hebrew, it is called a Sheseq tree. The fruit is very tasty and good to eat fresh from the tree, and also in preserves.

I just learned in Wikipedia that the rather large seeds are slightly poisonous. This is not a problem because the seeds are very easy to remove or spit out as you eat the fruit...

en.wikipedia.org/wiki/Loquat

The loquat (Eriobotrya japonica) （Chinese:枇杷; pinyin: pi pa) is a species of flowering plant in the family Rosaceae, a native to the cooler hill regions of China to south-central China.[2][3] It is also quite common in Japan and Korea.

It is a large evergreen shrub or tree, grown commercially for its yellow fruit, and also cultivated as an ornamental plant.

Eriobotrya japonica was formerly thought to be closely related to the genus Mespilus, and is still sometimes known as the Japanese medlar. It is also known as Japanese plum[4] and Chinese plum,[5] also known as pipa in China.

Contents [hide]

1Description

1.1Fruit

2History

3Cultivation

4Culinary use

5Alcoholic beverages

6Nutrition

7Medicinal

8Cultural references

9Etymology

10See also

11References

11.1Works cited

12External links

Description[edit]

Eriobotrya japonica is a large evergreen shrub or small tree, with a rounded crown, short trunk and woolly new twigs. The tree can grow to 5–10 metres (16–33 ft) tall, but is often smaller, about 3–4 metres (10–13 ft). The leaves are alternate, simple, 10–25 centimetres (4–10 in) long, dark green, tough and leathery in texture, with a serrated margin, and densely velvety-hairy below with thick yellow-brown pubescence; the young leaves are also densely pubescent above, but this soon rubs off.[6][7][8][9]

Fruit[edit]

Fruit structure

Loquats are unusual among fruit trees in that the flowers appear in the autumn or early winter, and the fruits are ripe at any time from early spring to early summer.[citation needed] The flowers are 2 cm (1 in) in diameter, white, with five petals, and produced in stiff panicles of three to ten flowers. The flowers have a sweet, heady aroma that can be smelled from a distance.

Loquat fruits, growing in clusters, are oval, rounded or pear-shaped, 3–5 centimetres (1–2 in) long, with a smooth or downy, yellow or orange, sometimes red-blushed skin. The succulent, tangy flesh is white, yellow or orange and sweet to subacid or acid, depending on the cultivar.

Each fruit contains from one to ten ovules, with three to five being most common.[10] A variable number of the ovules mature into large brown seeds. The skin, though thin, can be peeled off manually if the fruit is ripe. In Egypt varieties with sweeter fruits and fewer seeds are often grafted on inferior quality specimens.[citation needed]

The fruits are the sweetest when soft and orange. The flavour is a mixture of peach, citrus and mild mango.

History[edit]

Loquats and a Mountain Bird, by an anonymous Chinese artist of the Southern Song Dynasty (1127–1279).

The loquat is originally from China (the Chinese name is pipa, cognate with the pipa instrument) where related species can be found growing in the wild.[11][12][13][14] It was introduced into Japan and became naturalised there in very early times;[15] it has been cultivated there for over 1,000 years. It has also become naturalised in Armenia, Afghanistan, Australia, Azerbaijan, Bermuda, Chile, Kenya, India, Iran, Iraq, South Africa, the whole Mediterranean Basin, Pakistan, New Zealand, Réunion, Tonga, Central America, Mexico, South America and in warmer parts of the United States (Hawaii, California, Texas, Louisiana, Alabama, Florida, Georgia, and South Carolina). Chinese immigrants are presumed to have carried the loquat to Hawaii.[16][17] It has been cultivated in Japan for about 1,000 years and presumably the fruits and seeds were brought back from China to Japan by the many Japanese scholars visiting and studying in China during the Tang Dynasty.

The loquat was often mentioned in ancient Chinese literature, such as the poems of Li Bai. In Portuguese literature, it is mentioned since before the Age of Discovery.[18]

Cultivation[edit]

Over 800 loquat cultivars exist in Asia. Self-fertile variants include the 'Gold Nugget' and 'Mogi' cultivars.[19] The loquat is easy to grow in subtropical to mild temperate climates where it is often primarily grown as an ornamental plant, especially for its sweet-scented flowers, and secondarily for its delicious fruit. The boldly textured foliage adds a tropical look to gardens, contrasting well with many other plants. It is popular in the American South as an ornamental plant for its blossoms, though winter frosts rarely allow the flowers to survive and bear fruit the following spring.

Loquat in flower. This is a cultivar intended for home-growing, where the flowers open gradually resulting in fruit also ripening gradually.

Fruit

There are many named cultivars, with orange or white flesh.[20] Some cultivars are intended for home-growing, where the flowers open gradually, and thus the fruit also ripens gradually, compared to the commercially grown species where the flowers open almost simultaneously, and the whole tree's fruit also ripens together.

Japan is the leading producer of loquats followed by Israel and then Brazil.[20] In Europe, Spain is the main producer of loquat.[21]

In temperate climates it is grown as an ornamental with winter protection, as the fruits seldom ripen to an edible state. In the United Kingdom, it has gained the Royal Horticultural Society's Award of Garden Merit.[22]

In the highland parts of Central America, the loquat has become naturalized, and is often found growing wild in areas that have been disturbed but abandoned, its seeds having been dispersed by birds. Below 1000 meters, the fruit remains inedible for its high acidity, but above it, the wild fruit is appreciated and much harvested for its sweet, fruity flavor. It is occasionally planted for living fenceposts, as the tree is long-lived, not much subject to disease, and the wood is hard and durable. Good quality logs are much sought-after by furniture makers in Central America, who prize its hardness and durability[citation needed].

In the US, the loquat tree is hardy only in USDA zones 8 and above, and will flower only where winter temperatures do not fall below 30 °F (−1 °C). In such areas, the tree flowers in autumn and the fruit ripens in late winter.[19]

Culinary use[edit]

Loquat in plate

The loquat has a high sugar, acid, and pectin content.[23] It is eaten as a fresh fruit and mixes well with other fruits in fresh fruit salads or fruit cups. The fruits are also commonly used to make jam, jelly, and chutney, and are often served poached in light syrup. Firm, slightly immature fruits are best for making pies or tarts.

The fruit is sometimes canned. The waste ratio, however, is 30 percent or more, due to the seed size.

The fruit is also processed into confections.

Alcoholic beverages[edit]

Loquats can also be used to make light wine. It is fermented into a fruit wine, sometimes using just the crystal sugar and white liquor.

In Italy nespolino[24] liqueur is made from the seeds, reminiscent of nocino and amaretto, both prepared from nuts and apricot kernels. Both the loquat seeds and the apricot kernels contain cyanogenic glycosides, but the drinks are prepared from varieties that contain only small quantities (such as Mogi and Tanaka[25]), so there is no risk of cyanide poisoning.

Nutrition[edit]

Loquats, raw

Nutritional value per 100 g (3.5 oz)

Energy197 kJ (47 kcal)

Carbohydrates

12.14 g

Dietary fiber1.7 g

Fat

0.2 g

Protein

0.43 g

Vitamins

Vitamin A equiv.(10%) 76 μg

Thiamine (B1)(2%) 0.019 mg

Riboflavin (B2)(2%) 0.024 mg

Niacin (B3)(1%) 0.18 mg

Vitamin B6(8%) 0.1 mg

Folate (B9)(4%) 14 μg

Vitamin C(1%) 1 mg

Minerals

Calcium(2%) 16 mg

Iron(2%) 0.28 mg

Magnesium(4%) 13 mg

Manganese(7%) 0.148 mg

Phosphorus(4%) 27 mg

Potassium(6%) 266 mg

Sodium(0%) 1 mg

Zinc(1%) 0.05 mg

Link to USDA Database entry

Units

μg = micrograms • mg = milligrams

IU = International units

Percentages are roughly approximated using US recommendations for adults.

Source: USDA Nutrient Database

The loquat is low in saturated fat and sodium, and is high in vitamin A, dietary fiber, potassium, and manganese.[26]

Like most related plants, the seeds (pips) and young leaves of the plant are slightly poisonous, containing small amounts of cyanogenic glycosides (including amygdalin) which release cyanide when digested, though the low concentration and bitter flavour normally prevent enough being eaten to cause harm.

Medicinal[edit]

Loquat syrup is used in Chinese medicine for soothing the throat and is a popular ingredient for cough drops. The leaves, combined with other ingredients and known as pipa gao (枇杷膏; pinyin: pípágāo; literally "loquat paste"), it acts as a demulcent and an expectorant, as well as to soothe the digestive and respiratory systems.

In Japan, loquat leaves are dried to make a mild beverage known as biwa cha by brewing them using the traditional Japanese method. Biwa cha is held to beautify skin and heal inflammatory skin conditions such as psoriasis and eczema and to heal chronic respiratory conditions such as bronchitis. Eaten in quantity, loquats have a gentle but noticeable sedative effect, lasting up to 24 hours.[27]

Cultural references[edit]

In Spanish the fruits are referred to as nísperos (or, in southern areas of Mexico, mísperos) and are associated with the Day of the Dead in Mexico, when they are commonly placed on altars as offerings to the spirits of the deceased. The Arabs call it "Eski Dunya" (Old World) which maybe a reference to its origin. In Turkey it is call "Yeni Dunya" (New World).

Etymology[edit]

A loquat leaf, shown at a high magnification, illustrating the general appearance of the leaf and the structure of the venation

The name loquat derives from lou4 gwat1, the Cantonese pronunciation of its old classical Chinese name (Chinese: 蘆橘; pinyin: lújú, literally "black orange" in ancient Chinese. Such black orange originally referred to the unripened Kumquat, which is dark green in colour. But the name was mistaken as the loquat we know today by the ancient famous Chinese poet Su Shi when he was residing in southern China, and the mistake was widely taken by the Cantonese region thereafter).