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Tuco - Along Cape Cod
350+ pieces. Complete.
Series 5982
14.125 x 19
21x17 grid = 357 pieces.
Artist: Walter Bollendonk (1897-1977)
A really nice puzzle of a bright and colorful painting. I am always impressed with the great quality of these Tuco extra-thick puzzles.
{146182}
Cod dories, Lunenberg, Nova Scotia.
© Jack Pickell. All rights reserved. Image may not be used or reproduced in any form without permission.
The USS Cod (SS-224) is a WWII era submarine open to the public on the shores of Lake Erie in Cleveland, Ohio. The Cod is one of the finest restored submarines on display and is the only U.S. submarine that has not had stairways and doors cut into her pressure hull for public access. Visitors to the ship use the same vertical ladders and hatches that were used by her crew.
Cleveland, OH
September 2016
a contribution to the Secret Bushmiller Society's "reverse shoplifting" project, featuring a postcard at the local Canada Post Dry Cleaning facility
The Atlantic cod, which can change color at certain water depths, has two distinct color phases: grey-green and reddish brown. Its average mass is 5–12 kilograms (11–26 lb), but specimens weighing up to 100 kilograms (220 lb) have been recorded. Cod feed on molluscs, crabs, starfish, worms, squid, and small fish. Some migrate to warm water in winter to spawn. A large female lays up to five million eggs in midocean, a very small number of which survive. Pacific or saltwater cod are also found around the coast of British Columbia, Canada and the Northwestern US coastal areas. These fish are three times the size of their eastern counterparts and are darker in colour.http://www.worldseafishing.com/forums/showthread.php?p=2738437#post2738437
www.worldseafishing.com/forums/showthread.php?p=2738437#p...
(Reb Robin, Silverdale, WA)
Crispy-fried cod filets and golden jumbo shrimp served with homemade coleslaw and Bottomless Steak Fries. Take ‘em for a dip in our cocktail sauce or our dill’d & pickle’d tartar sauce. 12.99
Tons of deep fat fried food with three dipping sauces, what more does one need?
Modified shot of a cod liver oil tablet on top of a CD and some green transparent paper. The subtle rainbow effect is light reflecting from the CD.
If you use it as a desktop wallpaper I'd recommend setting it to centre (instead of stretch). It can be tiled.
Image New Home Interior Design By media-cache-ec0.pinimg.com
Resolution of Design home : 450 x 675 · 92 kB · jpeg
Interior of house was built with recycled materials in what I call Cape Cod primitive style with some craft touches; note the flower pot lighting.
Parsnip foam, champagne gel, onion ring chip
Before making the reservation, I was fortunate enough to speak with a couple TFD dining veterans who was quick to advise a substitution for the SALMON POACHED IN LIQUORICE GEL (Artichokes, vanilla mayonnaise and “Manni” olive oil) course – particularly for those who have an aversion towards liquorice (like my dining companion and myself). The reason was multi-fold, and further research helped me reach the conclusion that this course was a general low-light for most patrons of the tasting menu. I made the request for a substitution (I asked specifically for a substitution; although I also noted my real and specific allergy to cocoa), and the kitchen was only too kind to comply. During our meal, we were presented with this beautiful course instead (I did admire the salmon course paraded in front of us on their way to our neighbouring tables – mainly for the rain of grapefruit pulp – from afar).
Beside the delicate onion ring chip that caught my eye (it looked like a fabulous modern design worthy for a pendant, or a model of the plant cell wall that can be found in a biology class), I found the look of this course incredibly peaceful and serene. It probably had to do with the calming colours and clean appearance, but the subtle flavours were anything but! The first surprise was the sautéed cod itself – not only was the flesh firm, sweet and tender, there was a thin layer of truffle paste inside! The sweet onion chip was not at all oily (could it have been dry baked between Silpats?) which contrasted the fried parsley leaves decorating the plate. However, the later didn’t play a discordant role as each peppery parsley leaf was perched on pools of clear champagne jelly (which had tiny bubbles trapped within its semi-liquid body) and sweet slices of green and red grapes that acted, like some of the other courses, as a "within dish" palate cleanser.
I found this dish enjoyable (what's not to like about champagne and truffles?), and wondered if the delicate substitution greatly affected the enjoyment/sensation of the tasting menu, as I'd imagine the salmon course to be more aggressive (in flavour and due to fattiness). I must admit any logical progression in the courses were lost on me anyway, so I didn't bother to over think things anymore (except that our champagne pairing was quite nice).
This was for a video entry into Eclipsegrafx's COD contest. My video and idea are pretty bad though, not gonna lie. So I won't link to it.
I like the way the fig came out though, especially the tattoo decal. The Galil mod was something I had on my to-do list., and I like the end result.
Please don't miss the bloody 'bandage' and TT pouches; the one on his right leg looks good but is hard to spot.
These photos were edited, just so ya know.