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The ferry Tustemena rides on the dock at Cold Bay Alaska.
Cold Bay is a small village of 100 or so and has one of the largest runways in Alaska and is still an active Airforce and Coast Guard station.
I always use the joke that Fairbanks isn't at the end of the world but we can see it from here. Well places like Cold Bay are on the other side and hanging on the other edge of the end of the world.
A frosty cold winter morning in Taranaki, New Zealand... the farm water troughs are iced over and thick frost on the ground.
Reflection of a seagull in the icy, cold, blue water of Canandaigua Lake in Canandaigua, NY.
Gulls or seagulls are seabirds of the family Laridae in the sub-order Lari. They are most closely related to the terns (family Sternidae) and only distantly related to auks, skimmers, and more distantly to the waders. Until the twenty-first century most gulls were placed in the genus Larus, but this arrangement is now known to be polyphyletic, leading to the resurrection of several genera.
Dec 31st 2008 - a cold (-3ºC), frosty and misty end to the year. I was only outside the car for a few minutes, but my fingers went numb.
Original artwork by Gerald Gregg (1907-1985) for Dell Books #142, 1947. Private collection, Los Angeles
North aisle window of Archangel Michael killing the dragon and 19c fire mantel with carved heraldry of the Turner family www.flickr.com/gp/52219527@N00/D068Rf. - Church of St.John the Baptist, Cold Overton Leicestershire
I usually start a piece with the fill-in colors, adding shapes as I go along. I did this partly because that was how I was taught, and partly because it saved on outline colors. It took me years to realize I was better off taking 2-3 cans for my outline. Being able to lay down the outline in one color made it much easier to see what the overall style was going to look like. And with all the sketching I've been doing I found that it helps to get the whole style put down first.
Anyway, here's the outline, fill-in and final progress shot. I think it's my best piece so far.
A scene during a cold and blue evening near Sharda in Azad Jammu and Kashmir, Pakistan. At Sharda, the ferocious river Neelum slows down due to wide and deep expanse of the river course. At evenings, when the sun sets behind the mountains, the place looks like a heavenly dream, with beautiful colours and houses all around and the smoothly captivating flow of the river, as the last bits of daylight illuminate it's feeble waves at twilight.
Slow drip cold brew iced coffee on the way, courtesy of our new Cold Bruer kickstarter reward from Bruer Coffee
"Hear the snow crunch......" when your shadow is longer than you are, you don't receive any vitamin d from the sun(time for vitamin supplements in Winnipeg).But no matter how cold it is , the dog needs a walk.
Frosted window panes
Candles gleaming inside
Painted candy canes on the tree
Santa’s on his way
He’s filled his sleigh with things
Things for you and for me
It’s that time of year
When the world falls in love
Every song you hear seems to say....
U.S. Army Africa chef earns top honors in culinary competition
By Rick Scavetta, U.S. Army Africa
VICENZA, Italy – When Sgt. Ken Turman drizzled thickened meat juice around a plate of herb pork tenderloin crepinette, he was putting the finishing touches on an entrée that would take top honors at the 35th U.S. Army Culinary Arts Competition.
Turman, a U.S. Army Africa chef who works at Caserma Ederle’s South of the Alps dining facility, served as team captain for U.S. Army Europe’s team during the March 12 competition at Fort Lee, Va.
“Sgt. Turman's performance at the competition was exemplary,” said Maj. L. Trice Burkes, commander of Headquarters Support Company, U.S. Army Africa. “His accolades clearly represent years of commitment to the culinary field. We’re honored to have such an NCO among our ranks.”
Overall, the USARUER team earned 22 gold, nine silver and five bronze awards. The military chefs also earned the top team prize, the Installation of the Year award. It’s the first time since 1992 that a USAREUR team received the title. The USAREUR team also won the best team buffet table award.
“Sgt. Turman showed a keen ability to grasp advanced cookery skills and methods along with understanding the requirements of the rules established for the culinary competition, enabling him to be quite successful,” said Sgt. Maj. Mark Warren, from USAREUR’s logistics directorate, who managed the team.
The meal that won gold for the team included an appetizer of seared salmon on a bed of tagliatelle vegetables, served with a citrus wine cream sauce and tomatoes concasse. The main dish included the herb pork tenderloin crepinette and braised pork belly with savory crimini mushroom bread pudding, plus carrot and ginger puree served with pearl onions, peas and creamed Savoy cabbage. The natural jus-lie – thickened meat sauce – was the final touch.
Following the entrée was a desert of streusel-baked apple with mascarpone cream filling, pistachio sponge cake with raspberry cream and chocolate décor served with warm apples and raspberries in vanilla syrup with lemon.
Turman also served as captain of the student skills team. He received a silver medal in the senior chef of the year category and took gold in both the nutritional hot food challenge and in live hot food cooking. Turman was also selected to represent the Army during the Culinary Olympics World Cup this November in Luxembourg.
Warren is encouraged to see younger chefs like Turman develop skills and study the finer points of cookery, he said.
“I would expect to see great achievements and advancement in his future,” Warren said.
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Pfc. David Navarro, Team Korea, searches for customers that have made orders during the Field Cooking category of the 35th Army Culinary Arts Competition March 4 at Fort Lee's Post Field House (photo by T. Anthony Bell).
Went out for a shoot yesterday with two friends of mine, had the lady drive the suv while I was snapping photos from the back. It's getting warm here so expect a lot more soon :)
The morning sun reflects on the Moon and Jodrell Bank Telescope.. Bosley Cloud stands proud of the night mist rising from the Cheshire plain...the temperature hovers around minus four.
Cold morning, he seemed happy to see the corn already out.
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Antigua Fábrica Estrella Damm (Barcelona) 10/02/2015
ph: Just García, Barcelona
cámara oscura | flickr | behance | youtube | vimeo
Cold day... but imagine it's summer ;) Outside the grocery store the other day and had my trusty GF1 in hand.
GF1 + 20mm 1.7
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