View allAll Photos Tagged begining
Show do BEGIN no Brasil; Banda BEGIN no Brasil; BEGIN no Brasil; BEGIN Brasil; Banda japonesa BEGIN no Brasil; 85 Anos Associação Okinawa Kenjin Do Brasil; AOKB; Ryukyu Koku Matsuri Daiko Brasil.
Foto por Marcel Uyeta
the beginning of the black bean burger:
hand mashed black beans in the mortar and pestle mixes with bread crumbs, onion, jalapeno, cilantro, cumin, salt, pepper, cayenne, citric acid and egg [optional - tried it both ways and had similar results].
the recipe i adapted can be found here:
www.epicurious.com/recipes/food/views/Spiced-Black-Bean-B...
paddy handed his bass over to me to deck out in paper mache and give an awesome artistic touch to
watch the process unfold
the death march of taviu hill consist of three parts , which is the plantation march , upriver trekking on foot, and finally the toughest part of the march , the climb up taviu hill.
v be·gan (-gn), be·gun (-gn), be·gin·ning, be·gins
v.intr.
1. To take the first step in doing; start: began work.
2. To cause to come into being; originate.
3. To do or accomplish in the least degree:
Spring in the mountains is a wonderful opportunity to get out and capture! Started using Kentmere 400, but forgot the yellow filter, although the day was clear. Like the contrast and tonality of the film with Diafine - it helped what a glorious day it was. Thanks to the flickeranians who continue to inspire us - much appreciated!
Took this for Mother's day and gave a print to my mom :) I just randomly found that egg on the beach...
You cannot, I repeat, cannot fit that thing in your mouth -- I don't care who you think you are... sorry Paris Hilton!
Rounds one and two of the tomato harvest are going to get sauced and stored for winter
Twenty-plus pounds of tomatoes washed and ready to be turned into sauce
The cool May and June slowed the tomatoes a bit, but they sprung back like champs in mid-July.
This batch is the second round of 20-plus pounds harvested over the weekend and processed into tomato sauce for fall and winter.
They’re a combination of Chef’s Choice, Heinz Processor, Classic Roma and a San Marzano variety called Tiren, which blend well for a nice, rich tomato flavor in sauces.
As part of our staple tomatoes, we grow these year in and out, but next year we may change up the sauce varieties.
Bowls of tomatoes (L-R): Chef’s Choice and Roma, Heinz Processor, Tiren and Roma
While we really like the Tiren for size, flavor and ability to stick through the heat pretty well, it seems to have more trouble with blossom end rot than similar varieties, so we lost a good portion of the fruit.
Right next to these we’ve got a bed of San Marzanos about one month behind and they have no issues at all.
Fortunately, we make use of even the stuff that’s not suitable for eating. Our ducks and chickens don’t care about the aesthetics of their tomatoes, so the bad ones go to them which they gobble them up and turn them into manure.
So even if those tomatoes don’t make into our food supply this time, they’ll go into helping the next batch come out big, healthy and tasty.