View allAll Photos Tagged coco
Coco Gauff practice session at Eastbourne International June 2023 - before facing J. Pegula in quarter-final
House of Ikons Fashion show Rocked. We had some amazing models, designers, Sponsors and organizors.
CEO/Organizor : Savîta Kayê
Every photography are available on my portfolio : AntoineLphotos.com
My Email : AntoineLphotos@gmail.com
FB page : facebook.com/AntoineLphotos
Host : Jo Shahdashian
Models :
maurisa selene coleman
angelina kali
chantelle begg rougier
Darshani Khodabaks
Ina Nica
Yvie McCormick
Jue Wang
Orienne Brown
Ana Zens
Linda
Blessing
catherine
Darren Aurelius Imossi
Alex La
Wassim Youssef
Darius Dar Khan
@Models, Drop your name, i will be happy to add you. You well deserve it !
Designers
Nicola Jane
Naforrer
NNC London
jolie
DK House Of Fashion : Dominika Kowalska
JayBank Shoes
Emma Curtis
Shaleena NowButh
Niche Clothing
Réka Orosz
Anna Bella Millinery Feat Bel Cappello
dimple amrin
Raquel Sutherland
SonderWear
Caroline Coco
Amirab
Andreea Deaconu
May Robinson
Children designers :
Isossy Children
Music Performance :
Lydia Singer
"LIMITED EDITION"
Creative Director : Toya Styles
BAckstage Organizor : Deborah Adelabu
Heads of Production : HAshish Goel, Sue Fyfe-Williams, Rohan Bonnick
heads of hair and make up : Taniya Khan & Shetal Umaria
Filming : Angelo Pucello Lorenzo
Sponsors : Hema Vyas, Rosemary Lai and Safeena S Mua
Guests : Bruno Rankin Lionnize, Doug Coleman, Messam Karen, Amad Malik,Amber Alice ,Renuka Jhalli,Melissa Rahimi,Darby Ward
My first foray into DIY redscale photography achieved some mixed results. The film used for flipping the negs was a cheap roll of Kodak ColorPlus 200. I set my AL-1 ISO to 25 for most of the shots to get +3 stops of overexposure.
When I came back from the lab and looked at my pix, some had nice amber tones, but some had a magenta tint to the shadows, and even worse some shots which had greenery in the frame.. well remained green.
It could be a scanning error though, I'll have to try and get them rescanned and make sure that no colour adjustments were made.
Little photo shoot with Asha (Coco), shoes and dress by mattel :) These photos are my practice in manual mode :)
Just got a DVD from Little Crow Foods in Warsaw, IN, maker of CoCo Wheats with about 10 ads spanning five decades on it. I remember this ad on afternoon TV from my youth. A singing train engine belts out the benefits of CoCo Wheats. The jingle is more Grateful Dead than I remember - I thought it was more Billy Preston R&B. Great Fleischer Bros. animation style.
Here we see the whistles and sand bell of the steam locomotive singing backup.
Coco Chanel inspired Thank You cards from the bridesmaids to the guests. each of them included a picture of them posing in front of the photobooth. Cards designed by Event Planner, Kelly Heyn of SociaLife. Photo by: Heyn Photography
APUNTES Y VIAJES
Crónicas: Vacaciones en Cancún, Cancún: Un lugar fuera del tiempo, Trotar en el Caribe y sucumbir en el intento, Un día en Isla Mujeres, En la Ruta de la cultura maya: Tulum y Cobá, Experiencia Coco Bongo.
10 Fotografías: Quintana Roo, Cancún, Isla Mujeres, Tulum, Cobá.
Video: Qué visitar en Cancún
Mi trabajo: Facebook / Flickr / Instagram / Blogger / You Tube
Pict taken in Palghat.
How do we make chocolate from Coco ?
The chocolate maker starts by roasting the beans to bring out the flavor. Different beans from different places have different qualities and flavors, so they are often sorted and blended to produce a distinctive mix. Next, the roasted beans are winnowed. Winnowing removes the meat (also known as the nib) of the cocoa bean from its shell.
Once roasted, winnowed and blended, the nibs are ground, and the ground nibs form a viscous liquid called chocolate liquor (the word liquor has nothing to do with alcohol -- that's just what it's called). All seeds contain some amount of fat, and cocoa beans are no different. However, cocoa beans are half fat, which is why the ground nibs form a liquid. If you have ever ground up peanuts to make real peanut butter, that is similar -- real peanut butter is a thick liquid. The difference between peanut oil and cocoa oil is that peanut oil is liquid at room temperature while cocoa oil is a solid up to about 90 degrees Fahrenheit (32 degrees Celsius).
Chocolate liquor is pure, unsweetened chocolate. It is pretty nasty because it is bitter, but it's possible to acquire a taste for it.
You can do two different things with chocolate liquor. You can pour it into a mold and let it cool and solidify. This is unsweetened chocolate. Or you can press it in a hydraulic press to squeeze out the fat. When you do that, what you are left with is a dry cake of the ground cocoa bean solids and cocoa butter (useful in everything from tanning products to white chocolate). If you grind up the cake, you have cocoa powder. You can buy both unsweetened chocolate (baking chocolate) and pure cocoa powder at the grocery store. What you are buying is ground cocoa beans, either with or without the cocoa butter.
Hijos de Felipe Pérez (Borio), uno de los hijos de Eusebia Ruiz Cordero, Bo, Naranjito, Hatillo, PR.
This is our son's girlfriends dog Coco. She is a sweet girl and we enjoy having her around. She followed me out to the backyard, as I was trying to get pictures of the birds. Hope you like her. I only cropped this. Everything else is SOOC.
Coco Vandeweghe of the United States in action during the final of the 2018 Porsche Tennis Grand Prix
I've been taking more black and white photographs of my saltwater aquarium. There is a trend among hobbyists to take photos of their tank under blue LED lighting to punch the oranges and the greens and the reds, then to import the photos to photoshop and punch the colors even more. I think that does a disservice to our aquatic friends; there are more things that make corals and other non-sessile invertebrates beautiful than just bright colors. There is great beautiful in their forms and details.
El coco es una fruta comestible obtenida del cocotero, la palmera más cultivada a nivel mundial. Tiene una cáscara exterior gruesa y fibrosa (mesocarpio) y otra interior dura, vellosa y marrón (endocarpio) que tiene adherida la pulpa (endospermo), que es blanca y aromática. Mide de 20 a 30 cm y llega a pesar 2,5 kg.
El principal producto exportado desde las distintas zonas de cultivo es la copra sin procesar seguida del coco desecado. En ciertos países europeos, encuentra su mejor salida el coco fresco; el protagonista indiscutible de ferias y verbenas y de común uso en múltiples preparaciones de repostería artesanal e industrial. El mercado más interesante tanto en Asia como en Europa y Norteamérica es el del agua de coco envasada; de gran aceptación y mayor demanda cada año. El agua de coco no debe ser confundida con la leche de coco, ya que la leche de coco se obtiene exprimiendo la pulpa y el agua de coco se encuentra naturalmente en su cavidad interior.
El nombre proviene de la era de los descubrimientos, pues a los exploradores portugueses que lo trajeron a Europa su superficie marrón y peluda les recordaba a las historias sobre el Coco que se les cuenta en España y Portugal a los niños pequeños para asustarles.
Composición por 100 gr de porción comestible
Calorías 351
Grasas 36gr
Hidratos de carbono 3,7gr
Fibra 10,5gr
Potasio 405mg
Magnesio 52mg
Vitamina E 0,7mg
Vitamina C 2mg
Ácido fólico 26mcg
Texto tomado de Wikipedia
Estado Falcón
Venezuela
This artwork is under a creative commons licence.
Esta obra está bajo una licencia de creative commons
hoy vieeeernes les presento a coco!!!
el nuevo integrante de no'cé (...)
feliz fin de semana!
www.youtube.com/watch?v=vKravTDuq2M
mas sobre la vida de coco proximamente en: