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Close up of a home made instrument that kept cropping up on my trip around Rajasthan. Does anyone know what it is?
Experiment with the macro settings on my new camera. My old one couldn't take a closeup quite this well.
FWC photo by Greg Workman
Activities were conducted under the U.S. Fish and Wildlife Service permit # MA770191
Did you find what you were after
The Pain and the laughter brought you to your knees
But if the sun sets you free
You'll be free indeed
B.Harper
A closeup of the details of Southwest Airlines Nevada One as it approaches the gate at John Glenn Columbus Airport to conclude a flight from Chicago Midway.
At McCormick & Schmick’s in Town Center of Virginia Beach —- Virginia oysters on the halfshell - clockwise from top lemon wedge: Lynnhaven, James River, Olde Salts (Chincoteague/Tom’s Cove ), Stingray (Ware Neck/Mobjack Bay), M&S Sweets (Rappahannhock River/Topping), York River.
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September, October, November, December – and so on until March – have a delicious somethin’-somethin’ in common: each month contains the letter “r.” Why is this delicious? Folklore allows us to eat oysters during these months, eschewing the warmer weather days from May through August.
Although oysters are abundant – and edible – year round, summer is spawning season, and their little quivery bodies uses up a lot of their energy to carry on the family name, leaving them often spent and a bit shrively. In cooler weather, oysters fatten up, like many of us do during winter hibernation, and they become plump and plentiful.
In Virginia, oysters can be found off the Atlantic Coast, across the Chesapeake Bay, and in the Bay’s tributaries. Where an oyster lives determines a few things; much like wine grapes, the terroir, or environment, effects flavor. Seaside oysters, growing right on the ocean, are saltier, generally, than oysters up a river, like the Rappahannock. Oysters from on or near the Bay can have a salt level someplace in between.
Because oysters do take on the flavor of where they live, they are typically classified by their place name: on restaurant menus and at fishmongers, you will see names like Lynnhaven, Chincoteague, James River, Rappahannock and York River. Also, their location causes things like saline, mineral and nutritional values to vary; check with restaurant waitstaff or a fishmonger for oyster-specific guidelines.
Oysters are enjoyed in many ways, and why not? They are low in calories and fat, and high in zinc, iron, calcium and vitamin A. Folks steam them, fry them and eat them on the half-shell. It is the latter where we really enjoy our oysters, because all the true flavor of this beautiful little bivalves really shines through.
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For more of my adventures in food, visit my blog - www.patrickevanshylton.com
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