View allAll Photos Tagged amusing
One of the declared Centre of Europe, Rakhiv or more precisely, the village Dilove located close to it (Ukraine).
In 1887, geographers from the Austro-Hungarian Empire set up a historical marker - the Centre of Europe. The inscription on it says: "Locus Perennis Dilicentissime cum libella librationis quae est in Austria et Hungaria confecta cum mensura gradum meridionalium et paralleloumierum Europeum... MDCCCLXXXVII"
There are several well known points in Austria, Belarus, Estonia, Germany, Hungary, Lithuania.
Their location depends on politic, economics and last of all - a methodology of measurement :)
p.s. The methodology of measurement, it is really interesting thing: include or not islands and count continent only, must it be centre of mass like in Lithuania (Mendeleev's methodology) or geometrical and etc.
Andouille Biscuit
Salsa verde.
Iris
Memphis, Tennessee
(October 18, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
White Bean Soup with Chorizo & Chives www.TheKitchin.com
This is one that I just sat down and drew....I try to do one for me in between my other works for people.....it keeps the fun in it to just sit down and do stuff from your mind..........done with turquoise graphite pencils on medium-weight sketch paper
It’s unusual for me to not get out stranger-seeking for a week but it’s been that kind of week with a basement renovation project keeping me close to home. The 100 Strangers project has become a part of my life and when I am inactive, things just don’t feel right. This morning I set my sights on a trip downtown to correct this situation and do an errand.
I have been using the week to study up on my camera’s features and realized that it actually had a feature I wished it had but didn’t know it did. It’s called Auto-exposure lock – Hold. I have configured that button on my Nikon D80 to allow me to take a spot reading off a face, lock that exposure, then lock focus on the eye, recompose, and take the photo. I’ve not had great problems with exposure but I am thinking this will further refine that aspect of my portraits and today was to be my chance to try it out.
I had been thinking that with cold weather having settled over Toronto, I’m likely to get a collection of fur hoods during my first winter doing the project. This young woman was the first Stranger to catch my eye as I passed through the Ryerson University campus and after a week off, I had already decided I was going to avoid “hemming and hawing” and being picky and approach the first person to catch my eye. Well, this pretty woman, buried in her fur hood, was that person and lucky for me she quickly agreed to be photographed. Meet Elisa.
The first few photos went fine as I explained my need for several to ensure good focus and minimize troublesome background elements. She was quite patient. When I showed her the first 2 or 3 exposures, she said “Oh, so serious.” I told her if she wanted to loosen up a bit with a smile that would be ok too and I pulled out my reflector which she was happy to hold for me. Of the photos I liked this one the best because of the rather charming contained smile. I think my Auto-exposure lock and hold setting is something I’m going to use frequently to ensure proper exposure of my subjects.
I learned that Elisa, who is 24, is a recent graduate of Ryerson University. “Oh, in what field?” (Laughing), “Photography.” “Oh, so you just HAD to say yes when I asked to photograph you. We were both amused and she said “Well, more or less.” Elisa is from Toronto and said she hopes to do graduate work but at present she is doing a lot of child care work to support herself as she develops her photographic career. I experienced Elisa as a little bit shy but very warm, friendly, and open to helping a fellow photographer with his project. I can imagine her gentle manner would be much appreciated by the children she cares for and I wish her luck in her photographic career.
Thank you Elisa, for participating in 100 Strangers. You are now Stranger #286 and a lovely ice-breaker as I get back on board with my project.
Additional note: I received a very nice email from Elisa telling me how pleased she was with the photos and wishing me continued success with my project. So thoughtful.
Find out more about the project and see pictures taken by other photographers at the 100 Strangers Flickr Group page
To browse Round 1 of my 100 Strangers project click here: www.flickr.com/photos/jeffcbowen/sets/72157633145986224/
To browse Round 2 of my 100 Strangers project click here:www.flickr.com/photos/jeffcbowen/sets/72157634422850489/
Amuse Bouche
Parsnip panna cotta with carrot gelee.
Notes: You know the old (foodie) saying: every fine dining meal begins with a white panna cotta. (I've had cauliflower panna cotta, cocoa butter panna cotta (yes, as a savory course), uni panna cotta, malted sunchoke panna cotta, white pepper panna cotta, cucumber panna cotta, Maytag blue cheese panna cotta, sweet corn panna cotta..., etc.). This, I add parsnip panna cotta.
What I enjoyed about this pairing, is the earthy, natural sweetness of both root vegetables. The panna cotta was very smooth and silky, the gelee was supple and not too firm. The flavors were very clean and simple, not at all muddy.
Read about this meal at the ulterior epicure.
Amuse Gueule (6 distinct one-bite tasters served on a horseshoe shaped plate):
raw oyster from British Columbia
pickerel dumpling served in a sacue of reduced fish stock, wine, olive oil, and balsamic vinegar sauce
crab salad (daikon strips, lemon juice, mayonnaise and shallots), fresh grated horseradish garnished with Okinawan sea grapes
head cheese with pickled string beans and beets
house-smoked ham on sourdough crostini
a shooter of PEI mussel soup
JPhilipson & I were fortunate enough to be the recipients of alan wong's signature li hing amuse bouche, courtesy of a new twitter friend.
it was delicious...so worthy of an alan wong signature dish!
the pineapple room by alan wong.
macy's, ala moana center.
honolulu, oahu, hawaii.
"Amuse" is a veteran Melbourne-based graffiti artist who also is the creator of the global graffiti battle series "War of the Words".
Finally, "Amuse" is known for his crisp lettering, technical "burner" pieces, and vibrant style.
For more information, or to follow this artist references refer to -
INSTAGRAM: www.instagram.com/amuseone/
mtnaustralia.com.au/blog/amuse-interview/
#AmuseOne #Amuse1 #Amuse #SkinnyWhiteBoys #SWB #KingsOfSteel #KingsOfStyle #KOS #WaroftheWords
Amuse Bouche
Brandade with local San Marzano tomato jam.
Notes: Perhaps not the most attractive amuse bouche, nor the most finely textured, but it('s not supposed to be and it) was wonderful. The brandade was served warm. The best part of this amuse bouche was the contrast between the briny, salty brandade and the sweet San Marzano tomato jam.
Read about this birthday celebration dinner at the ulterior epicure.
Prosciutto with melon served in business class on Cathay Pacific. Details at ugonnaeatthat.com/2009/01/09/cathay-pacific-setting-an-ex....
I did it with my knife, so it wasn't as clean as using a proper cutter, but oh well.... This is a Miso Egg Drop Soup with Bergamote oil and lobster
Amuse live @ Groundlift Studio Ammersee - Surround Sound by Umberto Echo and live visuals by me
see a vdieo here: www.instagram.com/p/DPjQ8xXDRk-/
Wasn't listed on the menu but it was Tuna Tartare with Quail's Eggs, a Quinelle, Mushrooms and a Snow Pea.
this is not my work...I am just a photographer taking hdr graff pictures.
LEGAL DISCLAIMER: I Do Not Condone Any Acts Of Vandalism Nor Do I Participate In Such Criminal Activity. I Am Simply An Observant and Take Photos Of This Graffiti You Have Come Across. ALSO I Will Not Condone Any Usage Of My Photos To Support Any Legal Matter Involving These Acts Of Vandalism Therefore YOU ARE NOT WELCOME TO VIEW OR TAKE THIS MATERIAL For ANY Purpose...
These amuse bouche items are not on the menu but are a surprise of sorts. I expected one, but the chef had about six (four came all together). Fortunately, I skipped breakfast. I will not show the other four even if they were small because it's embarassing to admit that I ate them all. For a closer look at the food, see the original size.
Amuse Trio:
- sashimi, fritter, cold "soup"
My favorite was the sashimi.
Please look at the same meal from the perspective of thewanderingeater, and take a look at the entire Jean-Georges picture set.