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The great eruption, known as the Pico Alto, which occurred north of the existing Guilherme Moniz volcanic apparatus, poured its lavas from a great distance. Later, a new eruption, this time basaltic, tore the ground and initiated a process that would lead to the formation of a stromboliano volcano – the Peak of the Coal. In a first phase, by forcing and trying to break the existing trachytic effusion, which constituted a natural barrier of little consistency, it formed the zone of the lagoon and the two vaults on it. Later, in a new attempt of evasion, the basaltic lavas, they broke more to the side the current chimney, leaving to the outside. In its final phase the magma descended into the deepest conduits and the magma chamber, giving rise, this almost instantaneous absence of magma, to the formation of the Algar proper. Very effusive lava spills produced very flowing acidic lava rivers that charred existing vegetation. The dating of one of the fossils then formed gives the Algar do Carvão an age of 2148 (+ or-115 years).
Serra de Casamanya & Serra de la Sauvata, Ordino, Vall nord, Andorra, Pyrenees
More Casamanya Montaup & Canillo parroquia images: Follow the group links at right side.
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We offer 100.000+ photos of Andorra and North of Spain. The biggest professional image catalog of Andorra from the newer history: all regions, all cities and villages, all times, all seasons, all weather(s). HighRes & HighColor GeoCoded stock-photo images including metadata in 4-5 languages. Prepared for an easy systematic organising of large image portfolios with advanced online / print-publishing as "Culture-GIS" (Geographic Info System). The big stockphoto collection from the Pyrenees.
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This little stream is the outlet from Lake Lilla. The colour of the water has the consistency of tea. This is because the tannins in the button grass (Gymnoschoenus sphaerocephalus), that grows extensively in the area, colours all the rainwater runoff a dark brown.
the same night at the same time using my old camera and the Rokinon 14mm f2.8 I matched the colours to give consistency it was a really beautiful display
Bordes d'Envalira & Riu Valira d'Orient, Soldeu, Canillo, Vall d'Orient, Andorra, Pyrenees
More Soldeu & Canillo parroquia images: Follow the group links at right side.
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We offer 100.000+ photos of Andorra and North of Spain. The biggest professional image catalog of Andorra from the newer history: all regions, all cities and villages, all times, all seasons, all weather(s). HighRes & HighColor GeoCoded stock-photo images including metadata in 4-5 languages. Prepared for an easy systematic organising of large image portfolios with advanced online / print-publishing as "Culture-GIS" (Geographic Info System). The big stockphoto collection from the Pyrenees.
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dans le palais blanc du chocolat ...
Im Jahr 1826 erfand der Schweizer Schokoladenhersteller Philippe Suchard den Mélangeur – eine Maschine zur Vermengung von Zucker und Kakaopulver.
Im Dezember 1879 gelang dem Schweizer Schokoladenhersteller Rudolf Lindt durch seine Erfindung der Conche eine entscheidende Verbesserung:
Die bis dahin übliche brüchig-sandige Konsistenz der handelsüblichen Schokoladen, bitter im Geschmack und keinesfalls auf der Zunge zergehend, erhielt die heute noch geschätzte feincremige, zartschmelzende Struktur, auch durch Zugabe von Kakaobutter.
Ohne die beiden Erfinder wäre die heutige geniale Form dieses kulinarischen Genusses nicht erfunden worden.
Und "Cherchez la femme" ... wenn Lindt sich nicht verliebt hätte und vor lauter Schmetterlingen im Bauch abends das Abstellen der Conche, wegen seines Rendezvous, nicht vergessen hätte, wäre nie zutage getreten, dass eben das ewig lange Kneten/Rühren zur noch besseren Qualität führt.
English
In 1826, Swiss chocolate manufacturer Philippe Suchard invented the mélangeur, a machine for mixing sugar and cocoa powder.
In December 1879, Swiss chocolate manufacturer Rudolf Lindt achieved a decisive improvement with his invention of the conche:
The brittle, sandy consistency of commercially available chocolate, which was bitter in taste and did not melt in the mouth, was replaced by the fine, creamy, melt-in-the-mouth texture that is still appreciated today, partly through the addition of cocoa butter.
Without these two inventors, the ingenious form of this culinary delight would never have been invented.
And “Cherchez la femme” ... if Lindt hadn't fallen in love with a beautiful woman and for this reason forgot to turn off the conche in the evening because of his rendezvous, it would never have come to light that the endless kneading/stirring leads to even better quality.
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Still crazy to think this scene will never be seen again... after 37 years the LM will never blast out of Helena again with a pair of shiny (4400's) or disgusting (4300's) MRL ACe's. This LM is passing perhaps the single most reported spot on the Montana Rail Link system during this era... Tobin. During the final glory days of the railroad from about 2019 to 2021, a lofty goal was set of moving 30 trains a day through the mountains of Montana. The location to measure these trains was chosen as Tobin. On every conference call MTO's would report out on the train count, how many through and what was projected, along with what was needed to meet the goal. The new CTC system being developed for the entire railroad was based off this 30 train a day goal, with many new intermediates to keep trains moving. Ultimately it was a fool's errand. Yes, the railroad could certainly handle it, and the goal of 30 a day was hit more than a few times. However, the railroad was hamstrung by how many trains it was given at each end ( 90% of trains inspected at either Laurel or Missoula as well) and of course two mountain ranges, and the consistency just never materialized. But try they did, like this Laurel-Missoula giving it their all as they start the climb out of Helena. With the LAUBOZ long gone by this time, the LM's were back to being a dog over the road. Leaving Laurel, the LM more likely than not had some power work at Livingston and then made a pickup and setout at Bozeman. Rolling into Helena, a fully rested crew (MISHEL crews tried to flip if trains were available) would have set out traffic for Townsend, Montana City and local business, and the much smaller train takes off. Ahead the crew will have pickup and setout at Garrison before running out their last miles home to Missoula. I'm told BNSF no longer runs the LM/ML trains. Its a shame, they were a unique part of the railroad that always ran with blue power. Oh well.
Hector the Convector is a cumulonimbus thundercloud that forms regularly nearly every afternoon on the Tiwi Islands (90 km NNW of Darwin) in the Northern Territory of Australia, from approximately September to March each year. Hector is known as one of the world's most consistently large thunderstorms, reaching heights of approximately 20 kilometres (66,000 ft).
Named by US and Australian airforce pilots during the Second World War, (who were attempting to defend Darwin against Japanese bombing) the recurring position of the thunderstorm made it a navigational beacon for pilots and mariners in the region. Hector is caused primarily by a collision of several sea breeze boundaries across the Tiwi Islands and is known for its consistency and intensity. Lightning rates and updraft speeds are notable aspects of this thunderstorm and during the 1990s National Geographic magazine published a comprehensive study of the storm with pictures of damaged trees and details of updraft speeds and references to tornadic events.
Since the late-1980s the thunderstorm has been the subject of many meteorological studies, many centred on Hector itself, but also utilising the consistency of the storm cell to study other aspects of thunderstorms and lightning.
ID: max_01537_078A1537_hdr
Max is a 41 year old Umbrella Cockatoo that my wife and I rescued from the Boston Animal Shelter last year. He's more likely a she but we kept it to Max for consistency. He's become my shoulder riding buddy and a fabulous family member.
No, I didn't succumb but only because I really don't like the thick consistency of cheesecake. I did admire this one visually.
©2023 Peter Mardie, all rights reserved. Protected by Pixsy.
'How deeply are you sleeping or are you still awake?'
(From: Sky Full Of Song, by Florence + The Machine, 2018)
Boundless, limitless, cloudless - the giant sky hangs over her like serious pistachio ice cream on a Sunday afternoon, waiting to melt but with an ethereal, light consistency and airiness. As always on this strange island, even here on top of the world, her surroundings have adapted to her beautiful clothes, following the science of color and contrast. Today she is the Blood Orange Sorbet in glorious harmony with the sheltering sky, simple and beautiful and full of song.
Dancing Lady: Kangsom
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From our series 'Island Story' - the story of a shipwreck. "Alone and stranded on tropical shores that time forgot, a beautiful Lady from Shanghai struggles for survival, with humor, charm and style. Storms, cannibals and witches - she will encounter them all!"
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Did you know? It is believed that sorbets originated in ancient Persia as far back as 550–530 BCE, possibly later improved by the Roman Emperor Nero.
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Our incipient web page:
Malgré la pandémie, la ville de Genève a maintenu (avec quelques légères restrictions) l'exposition des lumières (d'où le nom Genève Lux 2021), créations de divers artistes.
ICI :
Uni Dufour, une structure de béton inspirée par Le Corbusier inaugurée en 1974, offre l'exemple d'un bâtiment trop facilement décrié dans ses jeunes années mais qui finit par révéler sa personnalité et sa consistance à l'usage du temps et de ses transformations.
Despite the pandemic, the city of Geneva has maintained (with some slight restrictions) the exhibition of lights (hence the name Genève Lux 2021), creations of various artists.
HERE :
Uni Dufour, a concrete structure inspired by Le Corbusier inaugurated in 1974, offers the example of a building too easily criticized in its early years but which ends up revealing its personality and its consistency with the use of time and its transformations. .
Trichostema, or Blue Curls, the common name for this shrub and flower, is native to North America. Isn't it amazing how few wildflowers are native to NA? Maybe that should be rhetorical since all the adventurers for five centuries came from elsewhere and probably brought seed and plants without even knowing it. The British and French took breadfruit home, and it grown "all over the place," but not in NA. (Btw, it has the consistency of bread and tastes like potatoes. Why didn't they just bake potatoes and skip the trip to New Guinea?)
Anyway, this shot was just one of those things. Looking through the viewfinder, I say that a huge agave gave the background a bluish tint, and I liked it. I could always follow the flowers as they developed, and I did. You'll see them later after I get organized.
Riu d'Incles, Vall d'Incles, Canillo (parroquia), Vall d'Orient, Andorra, Pyrenees - (c) Lutz Meyer
More Incles & Canillo parroquia images: Follow the group links at right side.
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We offer 100.000+ photos of Andorra and North of Spain. The largest professional image catalog of Andorra from the newer history: all regions, all cities and villages, all times, all seasons, all weather(s). HighRes & HighColor GeoCoded stock-photo images including metadata in 4-5 languages. Prepared for an easy systematic organising of large image portfolios with advanced online / print-publishing as "Culture-GIS" (Geographic Info System). The big stockphoto collection from the Pyrenees.
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These two soaps are made from olive oil. The white « Savon de Marseille » is traditionally made by mixing sea water from the Mediterranean Sea, olive oil, and the alkaline ash from sea plants together in a large cauldron and then heated for several days while being stirred continuously.
The black « Savon noir » is made from olive oil and macerated black olives along with salt and potash resulting in a gel-like consistency.
Cal Call & chapel Sant Pelegri, El Forn, Canillo, Vall d'Orient, Andorra, Pyrenees
More El Forn & Canillo parroquia images: Follow the group links at right side.
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We offer 100.000+ photos of Andorra and North of Spain. The largest professional image catalog of Andorra from the newer history: all regions, all cities and villages, all times, all seasons, all weather(s). HighRes & HighColor GeoCoded stock-photo images including metadata in 4-5 languages. Prepared for an easy systematic organising of large image portfolios with advanced online / print-publishing as "Culture-GIS" (Geographic Info System). The big stockphoto collection from the Pyrenees.
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Andorra cross country view west to east from Pal, La Massana, Vall nord, Andorra, Pyrenees
More Pal & La Massana parroquia images: Follow the group links at right side.
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About this image:
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We offer 100.000+ photos of Andorra and North of Spain. The biggest professional image catalog of Andorra from the newer history: all regions, all cities and villages, all times, all seasons, all weather(s). HighRes & HighColor GeoCoded stock-photo images including metadata in 4-5 languages. Prepared for an easy systematic organising of large image portfolios with advanced online / print-publishing as "Culture-GIS" (Geographic Info System). The big stockphoto collection from the Pyrenees.
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Port Dret & Port d'Arinsal, Montmantell. Andorra beyond the treeline: Mountain view from La Massana, Vall nord, Andorra, Pyrenees
More La Massana parroquia images: Follow the group links at right side.
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We offer 100.000+ photos of Andorra and North of Spain. The largest professional image catalog of Andorra from the newer history: all regions, all cities and villages, all times, all seasons, all weather(s). HighRes & HighColor GeoCoded stock-photo images including metadata in 4-5 languages. Prepared for an easy systematic organising of large image portfolios with advanced online / print-publishing as "Culture-GIS" (Geographic Info System). The big stockphoto collection from the Pyrenees.
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Sombrero : Formado por una cabeza fértil, redondeada-aplanada, ide 1 a 3cms. de diámetro, de consistencia gelatinosa, viscosa y de color amarillo verdoso con la humedad, que al secarse tiende a tonos verdes oscuros . Pie : Cilíndrico, de 3 a 5 cms. de altura por 0,3- 0,5 cms, liso, lleno, sinuoso, ligeramente retorcido, superficie pruinosa, de consistencia gelatinosa, Carne : Gelatinosa, de igual color que el sombrero algo más pálido. Olor y sabor no apreciable Hat: Formed by a fertile, rounded smoothed head, ide 1 to 3cms. Of diameter, of gelatinous, viscous consistency and of yellow greenish color with the dampness, which on having dried off tends to green dark tones. Foot: Cylindrical, from 3 to 5 cms. of height for 0,3-0,5 cms, smooth, full, sinuous, lightly twisted, surface pruinosa, of gelatinous consistency Meat: Gelatinous, of equal color that the slightly paler hat. Smell and not valuable flavor
Montaup nature region, Canillo, Vall d'Orient, Andorra, Pyrenees
More Montaup & Canillo parroquia images: Follow the group links at right side.
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We offer 100.000+ photos of Andorra and North of Spain. The biggest professional image catalog of Andorra from the newer history: all regions, all cities and villages, all times, all seasons, all weather(s). HighRes & HighColor GeoCoded stock-photo images including metadata in 4-5 languages. Prepared for an easy systematic organising of large image portfolios with advanced online / print-publishing as "Culture-GIS" (Geographic Info System). The big stockphoto collection from the Pyrenees.
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Saw my first Humming bird today, was delirious with excitement, took a good few shots, none of them very good. This is a photo of record.
From today's Journal:-
Woke feeling tired this morning, everybody is struggling with the time change. I start the day feeling so tired it's ridiculous and sleep intermittently throughout the day. It's not just me, we're all doing it.
In China I wrote of my dining room adventures, never expecting it would be the same here, but it is. What is it about hotels and toasters that don't work? Really, how is it that a country who sends spacecraft to other planets cannot make a toaster that browns bread?
And what's with this sweetened white substance that masquerades as butter? It doesn't look like butter, is the wrong colour, has the consistency of mushy hommus, is sweetened (well, everything here is sweetened to within an inch of its life) and is passed off a butter. At least in China they served real New Zealand butter.
I thought the Chinese wafer thin, over cooked, manufactured bacon was a travesty. Now I know the Chinese were serving American bacon cooked to suit the American taste.
Don't get me started on the waffles and pastries they imagine I want for breakfast. A man could die of starvation for want of any real and nutritious food in an American dining room. Either that, or assume the proportions of a stegosaurus from eating sugar laden rubbish at the trough of indulgence.
“En el norte de la península ibérica, entre las localidades guipuzcoanas de Deva y Zumaya, se encuentra la llamada Ruta del Flysch, uno de los flysch más relevantes y en que mejor se aprecia su estructura, además de todas las secciones del Paleoceno, con una excelente conservación del registro fósil. Forma el Geoparque de la Costa Vasca, incluido en la red de geoparques mundiales de la UNESCO.
Más al oeste se encuentran más ejemplos como la Costa Quebrada de Cantabria en el municipio de Piélagos con la playa de la Arnía.
En el sur de la península ibérica también se encuentran formaciones de este tipo, en la unidad denominada Flysch del Campo de Gibraltar, con afloramientos en el tramo de costa comprendido entre las localidades de Algeciras y Tarifa”. (Fuente: Wikipedia).
· Los flysch son series rocosas de origen sedimentario que se compone únicamente de dos términos: uno arenoso y otro arcilloso, que se repiten indefinidamente. Esta diferencia de consistencia permite que sean erosionadas a distinta velocidad dando lugar a esas formas tan características.
· La inclinación de los estratos, que originalmente eran horizontales, se conoce en geología como “buzamiento” y en esta costa (concretamente en Zumaia) llega a alcanzar los 55º como ayuda a apreciar la fotografía.
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« Dans le nord de la péninsule ibérique, entre les localités de Gipuzkoa de Deva et Zumaya, se trouve la Route du Flysch, l’un des flysch les plus importants et où l’on apprécie le mieux sa structure, en plus de toutes les sections du Paléocène, avec une excellente conservation du registre fossile. Il forme le géoparc de la côte basque, inclus dans le réseau des géoparcs mondiaux de l’UNESCO.
Plus à l’ouest, on trouve d’autres exemples comme la Costa Quebrada de Cantabria dans la municipalité de Piélagos avec la plage de la Arnía.
Dans le sud de la péninsule ibérique, on trouve également des formations de ce type, dans l’unité appelée Flysch del Campo de Gibraltar, avec des affleurements dans le tronçon de côte compris entre les localités d’Algésiras et de Tarifa. (Source : Wikipédia).
· Les flysch sont des séries rocheuses d’origine sédimentaire qui ne se composent que de deux termes : l’un sableux et l’autre argileux, qui se répètent indéfiniment. Cette différence de cohérence leur permet d’être érodées à des vitesses différentes, ce qui donne lieu à ces formes très caractéristiques.
· L’inclinaison des strates, qui étaient à l’origine horizontales, est connue en géologie sous le nom de « plongée » et sur cette côte (en particulier à Zumaia) elle atteint 55º pour aider à apprécier la photographie.
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“In the north of the Iberian peninsula, between the Gipuzkoan towns of Deva and Zumaya, is the so-called Flysch Route, one of the most relevant flysch and in which its structure is best appreciated, in addition to all the sections of the Paleocene, with an excellent conservation of the fossil record. It forms the Basque Coast Geopark, included in UNESCO’s network of world geoparks.
Further west there are more examples such as the Costa Quebrada de Cantabria in the municipality of Piélagos with the beach of La Arnía.
In the south of the Iberian peninsula there are also formations of this type, in the unit called Flysch del Campo de Gibraltar, with outcrops in the stretch of coast between the towns of Algeciras and Tarifa.” (Source: Wikipedia).
· Flysch are rock series of sedimentary origin that consists only of two terms: one sandy and one clayey, which are repeated indefinitely. This difference in consistency allows them to be eroded at different speeds, giving rise to those characteristic forms.
The inclination of the strata, which were originally horizontal, is known in geology as “diving” and on this coast (more specifically in Zumaia) it reaches 55º as an aid in appreciating the photograph.
Europe, Greece, Aegean, Limnos, Moudros, wheat field, sunset (uncut)
As I said before, Limnos has a rich agriculture and this means amongst many other things that it has many relatively small scale wheat fields with a rich set of local varieties. And the bakers of the island certainly know how to use it We specially loved a light brown square and flat loaf that the Moudros baker called ‘traditional’ and tasted like rye – sourdough (in Dutch: rogge zuurdesem) bread, although the taste and the consistency/texture was much lighter (and not chewy) than you would expect of that kind of bread – delightful.
Shot from a dirt road near our holiday rental apartment in the outskirts of Moudros. A small part of the gulf of Moudros is in the background.
More information about Limnos is here.
. . . or Cluanie 'Forest' - to use the old term for 'hunting grounds'.
This stitched image (they all are, by the way) was plagued by some very localised, drifting mist patches. The five separate images used were therefore compromised in terms contrast consistency. I've persevered in attempting to iron this out, but the result is never going to fully eradicate the problem, alas.
Sugar palms (Borassus flabellifer), also commonly named Toddy palm or Palmyra palm, bear clusters of black fruit, each about the size of a small cabbage (10cm in diameter) containing 3 or 4 sweet, translucent-white, jelly-like seed sockets. The pulp of the ripe fruit is sugary, dense, and rich in vitamins A and C. Locally this pulp is eaten raw and unprocessed or used to make either sweet drinks or alcoholic drinks after fermentation. The tree's sap is used to make palm-sugar, which requires heating in a wok and being stirred for several hours, until golden-brown and the consistency becomes solid. Palm sugar has a unique sugary taste and is a common ingredient in Thai food.
El Viejo Belchite
Las iglesias -por la consistencia de sus muros y lo elevado de sus torres- fueron puntos fundamentales de la defensa, viéndose por ello muy gravemente afectadas en el asedio.
Old Belchite
The churches -because of the consistency of their walls and the elevation of their towers- were fundamental points of defense, and were therefore very seriously affected in the siege.
How to Ripen Pears
Harry & David has been slinging pears since 1934. It knows all the tricks to ripening this sweet, juicy, delectable fruit. Here are seven tips.
AUTUMN MICKETTI
SEP 23, 2025
Creative Project
Pears are notoriously tricky when it comes to ripening, as they can go from rock hard to mush in just a matter of days... sometimes hours. That sounds crazy, but who am I to argue with a fruit's behavior?
Who hasn't had the experience of leaving a pear on the counter for one minute too long and returning to something that resembles the consistency of baby food? Babies may like this, but us fully grown and evolved adults, do not prefer mush. With these seven tips to ripen pears, you'll have perfect ones to share with friends and family. And even if they do get a little soft, you can still use your overripe pears in any number of pear recipes.
How to ripen pears
1. Cold storage
Unlike a lot of other tree-borne fruits, pears ripen after being picked and not while on the branch. Pears have a fairly narrow ripening stage, so it is best to store them in a cool, dry place. Once the pears are harvested, growers will generally take care of the chilling process for you. The harvesters at Harry & David are all over this.
2. Timing
Not all pears ripen at the same speed. Whereas Bartlett pears should be chilled at 30° F for two to three days, Bosc and Comice (pronounced ko-MEESE) pears (which are the type of pears that Royal Riviera Pears are) should receive the same treatment for two to six weeks. When you receive your pears from Harry & David, they have already gone through the bulk of the chilling process and will usually be ready to eat in two to three days. It's totally worth the wait.
Important tip: Remove any rotten fruit during the chilling process because one bad pear can spoil the whole bunch.
The Favorite® Royal Riviera® Pears
The Favorite® Royal Riviera® Pears
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Harry & David® Gourmet Cheese Collection with Royal Riviera™ Hard Pear Cider
Harry & David® Gourmet Cheese Collection with Royal Riviera™ Hard Pear Cider
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Rogue Valley Gift Box
Rogue Valley Gift Box
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Deluxe Pears, Apples, and Cheese Gift
Deluxe Pears, Apples, and Cheese Gift
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Royal Riviera® Gold Pear Gift
Royal Riviera® Gold Pear Gift
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3. Ripening temperatures
Once your pears have been stored for the appropriate amount of time, remove them from the cold and put them in a location that is between 65° and 75° F. According to the Oregon State University Extension, Bartlett pears ripen in four to five days, whereas Bosc and Comice pears need five to seven days to reach peak ripeness. Hey, perfection takes time. Given that this is simply a guide and not a law (though we're looking into making this a law), the best way to detect whether your pear is ready to eat is the thumb test.
4. The thumb test
Check your pear daily for ripeness by applying gentle pressure to the neck or stem-end of the pear with your thumb. If the pear yields to pressure, it's ready to eat. Let's see AI figure this one out.
Ripen pears with two hands holding three pears up to the camera.
These pears get two thumbs up!
5. The banana trick
This trick has nothing to do with a cop in Beverly Hills and a tailpipe...
If you don't have a lot of time to wait for your pears to ripen, use the tried-and-true banana trick. Place your pears in a paper bag or an enclosed area with a ripe banana or apple. Ripe apples and bananas give off a gas called ethylene that triggers the ripening process in unripe pears. You gotta love science!
READ MORE: How to Make Fruits Stay Fresh Longer
6. Put your pears together
Ripe pears give off ethylene gas too, so storing them together with your unripened pears in a sack or bucket will cause the rest to ripen. If you listen closely, you can hear them talking to each other, offering words of encouragement. “You can do it, Bill! Ripen like you've never ripened before!"
7. Slow it down
If you're not quite ready to enjoy your pears, you can easily slow down the ripening process by storing them in the refrigerator. Yes, it's that simple.
If all else fails, overripe pears are still viable in the kitchen. Just peel and chop them, and you will have the perfect beginning to any number of pear recipes, from a pie to a cake, smoothie, and other fresh delights.
Our Favorite Pear Recipes
Now that you've ripened your pears, it's time to finally eat them.
Pear Tarte Tatin
Pear Tarte Tatin
Fall Charcuterie Board
Fall Charcuterie Board
Pear Bellini
Pear Bellini
Pecan, Pear, and Blue Cheese Salad
Pecan, Pear, and Blue Cheese Salad
AUTHOR
autumn micketti headshot.JPG
Autumn Micketti
Autumn Micketti is the Assistant Manager of SEO & Content for 1-800-Flowers. Her love of music has found her writing articles for SPIN, The Siskiyou, and The Verse, and interviewing small and large artists like Mumford & Sons, Maroon 5, and The Weepies. When she's not writing about love songs or Oregold® Peaches, you can find her exploring mountains, listening to the latest album release of her current musical obsession, DJing local events, or spending time with her extended family.
I saw this railway, and it made me smile. It reminded me of a path—one meant to be followed. Like all of us, we’re always forging a way forward, learning more about who we are along the way. This year, I decided to gather a few tips to share. If you’re into resolutions, maybe these will help
maps.secondlife.com/secondlife/Tuscan%20Hills/45/189/37
www.shutterfly.com/ideas/new-years-resolutions-ideas/
How to Make New Year’s Resolutions That Last
Before we jump into the ideas, here are some expert-backed tips that will help your 2026 goals stick:
1. Be Specific: “Read more” is vague. “Read 12 books in 2026” is clear and trackable.
2. Start Small: Tiny changes lead to big habits. A 10-minute walk each day can evolve into a full fitness journey.
3. Focus on Identity, Not Just Action: Instead of “run a marathon,” try “become someone who runs consistently.”
4. Build Routines, Not Rules: Rules break. Routines flex and evolve.
5. Track Progress Visually: Habit trackers, journals, and photo documentation (like snapping progress pics and adding them to a personal album) help keep motivation alive.
6. Expect Imperfection: Missing a day or slipping up is normal. The goal is consistency — not perfection.
‘Success isn’t always about greatness. It’s about consistency. Consistent hard work leads to success. Greatness will come.’ – Dwayne Johnson
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☠ ☠ ☠ ☠ ☠ Gabriel☠ ☠ ☠ ☠ ☠
::GB:: Zip Leather wide pants / Black @ Alpha
⛧ For Legacy M , Belleza, gianni
::GB:: Draped tank top / FATPACK @ Alpha
⛧ For Legacy M , Belleza, gianni
⛧ 6 Colors
::GB:: PLATFORM SHOES @ Alpha
⛧ For Legacy M , Belleza, gianni
▃▃▃▃▃▃▃▃ ⸸ ▃▃▃▃▃▃▃▃▃
The sun, moon, and stars remain consistent; though they revolve around us, the uncertainty of our circumstances change them not.
Hiking Andorra nord mountains: Pic de l'Estanyo & Casamanya Segudet slope at foreground, Ordino parroquia. View from La Massana, Vall nord, Andorra, Pyrenees
More Ordino images: Follow the group links at right side.
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About this image:
* Half frame format 3x2 image
* Usage: Large format prints optional
* Motive is suitable as symbol pic
* "Andorra authentic" edition (10 years decade 2008-2018)
* "Andorra camis & rutes" active collection
* Advanced metadata functionality on dynamic websites or apps
* for large metadata-controlled business collections: photo-archives, travel agencies, tourism redactions
* 2000+ collection „beyond the treeline“
A how-to about "Altitude 2000+ collection" and the way we work please read here:
www.flickr.com/photos/lutzmeyer/30762542358/
We offer 100.000+ photos of Andorra and North of Spain. The largest professional image catalog of Andorra from the newer history: all regions, all cities and villages, all times, all seasons, all weather(s). HighRes & HighColor GeoCoded stock-photo images including metadata in 4-5 languages. Prepared for an easy systematic organising of large image portfolios with advanced online / print-publishing as "Culture-GIS" (Geographic Info System). The big stockphoto collection from the Pyrenees.
More information about usage, tips, how-to, conditions: www.flickr.com/people/lutzmeyer/. Get quality, data consistency, stable organisation and PR environments: Professional stockphotos for exciting stories - docu, tales, mystic.
Ask for licence! lutz(at)lutz-meyer.com
(c) Lutz Meyer, all rights reserved. Do not use this photo without license.
Riu d'Incles, Vall d'Incles, Incles, Canillo parroquia, Vall d'Orient, Andorra, Pyrenees
More Incles & Canillo parroquia images: Follow the group links at right side.
.......
About this image:
* Half frame format 3x2 image
* Usage: Large format prints optional
* Motive is suitable as symbol pic
* "Andorra authentic" edition (10 years decade 2008-2018)
* "Andorra camis & rutes" active collection
* Advanced metadata functionality on dynamic websites or apps
* for large metadata-controlled business collections: photo-archives, travel agencies, tourism redactions
We offer 100.000+ photos of Andorra and North of Spain. The largest professional image catalog of Andorra from the newer history: all regions, all cities and villages, all times, all seasons, all weather(s). HighRes & HighColor GeoCoded stock-photo images including metadata in 4-5 languages. Prepared for an easy systematic organising of large image portfolios with advanced online / print-publishing as "Culture-GIS" (Geographic Info System). The big stockphoto collection from the Pyrenees.
More information about usage, tips, how-to, conditions: www.flickr.com/people/lutzmeyer/. Get quality, data consistency, stable organisation and PR environments: Professional stockphotos for exciting stories - docu, tales, mystic.
Ask for licence! lutz(at)lutz-meyer.com
(c) Lutz Meyer, all rights reserved. Do not use this photo without license.
San Gimignano, a picturesque medieval town in Italy's Tuscany region, is beautifully captured in this photograph. The image showcases a charming pedestrian street that ascends towards a grand stone arch, flanked by buildings with warm, yellowish stone facades. The street is paved with red bricks, adding a rustic charm that complements the historic ambiance of the town.
The architecture on display is a testament to the town's medieval heritage, with both residential houses and public buildings lining the street. Each structure boasts unique, intricate details that highlight the skilled craftsmanship of the era. The consistency in the use of yellow stone throughout the town creates a cohesive and timeless aesthetic, inviting visitors to step back in time as they explore its streets.
Religious buildings, such as churches and cloisters, are a constant presence, adding to the historical and cultural richness of San Gimignano. These sacred structures, often characterized by their ornate facades and serene courtyards, reflect the town's deep spiritual roots and its significance as a center of faith and pilgrimage during the medieval period. The overall scene is a harmonious blend of historical architecture and natural beauty, making San Gimignano a true gem of Tuscany.
RX_00917_20240422_San Gimignano
A zeppola (plural: zeppole; sometimes called frittelle) is an Italian pastry consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter. This doughnut or fritter is usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like.
Zeppole are typical of Italian cuisine, especially that of Rome and Naples. They are also served in Sicily, Sardinia, on the island of Malta, and in Italian-Canadian and Italian-American communities in Canada and the United States. Zeppole are known by other names, including Bignè di San Giuseppe (in Rome), St. Joseph's Day cake, and sfinge. Zeppole are traditionally consumed during the Festa di San Giuseppe (Saint Joseph's Day) celebrated every March 19, when zeppole are sold on many streets and sometimes presented as gifts.
Source: Wikipedia
Have a nice weekend everyone!!
Happy Smile on Saturday! "Red round trio"
My hubby and I enjoyed this after our dinner last night with coffee.
Thank you for your visit, kind comments and fave is always greatly appreciated.
Copyright 2018 © Gloria Sanvicente
Pasture land of Vall d'Incles, Canillo, Vall d'Orient, Andorra, Pyrenees - (c) Lutz Meyer
More Vall d'Incles & Canillo parroquia images: Follow the group links at right side.
.......
About this image:
* Full frame format 3x2 quality image
* Usage: Large format prints optional
* Motive is suitable as symbol pic
* "Andorra authentic" edition (10 years decade 2008-2018)
* "Andorra camis & rutes" active collection
* Advanced metadata functionality on dynamic websites or apps
* for large metadata-controlled business collections: photo-archives, travel agencies, tourism redactions
We offer 100.000+ photos of Andorra and North of Spain. The largest professional image catalog of Andorra from the newer history: all regions, all cities and villages, all times, all seasons, all weather(s). HighRes & HighColor GeoCoded stock-photo images including metadata in 4-5 languages. Prepared for an easy systematic organising of large image portfolios with advanced online / print-publishing as "Culture-GIS" (Geographic Info System). The big stockphoto collection from the Pyrenees.
More information about usage, tips, how-to, conditions: www.flickr.com/people/lutzmeyer/. Get quality, data consistency, stable organisation and PR environments: Professional stockphotos for exciting stories - docu, tales, mystic.
Ask for licence! lutz(at)lutz-meyer.com
(c) Lutz Meyer, all rights reserved. Do not use this photo without license.
Panta d'Oliana of Riu Segre, Oliana, Coll de Nargo, Alt Urgell, Catalunya, Espanya, Spain (8/2005)
More Alt Urgell images: Follow the group links at right side.
.......
About this image:
* Half frame format 3x2 image
* Motive is suitable as symbol pic
* "Andorra authentic" edition (15 years 2008-2023)
* "Andorra camis & rutes" active collection
* Advanced metadata functionality on dynamic websites or apps
We offer 100.000+ photos of Andorra and North of Spain. The largest professional image catalog of Andorra from the newer history: all regions, all cities and villages, all times, all seasons, all weather(s). HighRes & HighColor GeoCoded stock-photo images including metadata in 4-5 languages. Prepared for an easy systematic organising of large image portfolios with advanced online / print-publishing as "Culture-GIS" (Geographic Info System). The big stockphoto collection from the Pyrenees.
More information about usage, tips, how-to, conditions: www.flickr.com/people/lutzmeyer/. Get quality, data consistency, stable organisation and PR environments: Professional stockphotos for exciting stories - docu, tales, mystic.
Ask for licence! lutz(at)lutz-meyer.com
(c) Lutz Meyer, all rights reserved. Do not use this photo without license.
South Plateau, Montana/Idaho Border
The forested trails south of West Yellowstone, Montana offer good snowmobiling. As the service roads wind upward on this plateau bordering the park, the snow deepens. The powder changes consistency up here around 7500 feet. Everything is encapsulated, snow blasted and wind hardened. The woods I was taking for granted visibly change: every tree, every bough, even the needles stand in sharp relief against each other, the entire forest a subject that stands out. They bear their burden stoically, and I am surprised that, in this little meadow, I feel a peace more commonly found on a summer's day. I let the silence wash over me for a while. When the wind picks up and the temperatures drop after sundown, it will be different. But in the soft light of a winter afternoon, maybe this white forest is not such a harsh beauty after all.
My Sponsor ● RB BENTO ● Thank you ♥
R.Bento:: Consistency -Couples- Bento Pose
▪ Artemas - i like the way you kiss me
Camp de Claror, Madriu-Perafita-Claror, Sant Julia de Loria parroquia. View from Beixalis, Encamp, Vall d'Orient Andorra, Pyrenees
More Sant Julia parroquia images: Follow the group links at right side.
.......
About this image:
* Full frame format 3x2 quality image
* Usage: Large format prints optional
* Motive is suitable as symbol pic
* "Andorra authentic" edition (10 years decade 2008-2018)
* "Andorra camis & rutes" active collection
* Advanced metadata functionality on dynamic websites or apps
* for large metadata-controlled business collections: photo-archives, travel agencies, tourism redactions
* 2000+ collection: „Beyond the treeline“
A how-to about "Altitude 2000+ collection" and advanced functionality please read here: www.flickr.com/photos/lutzmeyer/30762542358/
We offer 100.000+ photos of Andorra and North of Spain. The largest professional image catalog of Andorra from the newer history: all regions, all cities and villages, all times, all seasons, all weather(s). HighRes & HighColor GeoCoded stock-photo images including metadata in 4-5 languages. Prepared for an easy systematic organising of large image portfolios with advanced online / print-publishing as "Culture-GIS" (Geographic Info System). The big stockphoto collection from the Pyrenees.
More information about usage, tips, how-to, conditions: www.flickr.com/people/lutzmeyer/. Get quality, data consistency, stable organisation and PR environments: Professional stockphotos for exciting stories - docu, tales, mystic.
Ask for licence! lutz(at)lutz-meyer.com
(c) Lutz Meyer, all rights reserved. Do not use this photo without license.
Mountainscape: Alt de la Capa west-slope down to Coll de la Botella. Pal, La Massana, Vall nord, Andorra, Pyrenees
More Pal & La Massana parroquia images: Follow the group links at right side.
.......
About this image:
* Medium format 4x3 (645) high quality image
* Usage: Large format prints optional
* Motive is suitable as symbol pic
* "Andorra authentic" edition (10 years decade 2008-2018)
* "Andorra camis & rutes" active collection
* Advanced metadata functionality on dynamic websites or apps
* for large metadata-controlled business collections: photo-archives, travel agencies, tourism redactions
We offer 100.000+ photos of Andorra and North of Spain. The largest professional image catalog of Andorra from the newer history: all regions, all cities and villages, all times, all seasons, all weather(s). HighRes & HighColor GeoCoded stock-photo images including metadata in 4-5 languages. Prepared for an easy systematic organising of large image portfolios with advanced online / print-publishing as "Culture-GIS" (Geographic Info System). The big stockphoto collection from the Pyrenees.
More information about usage, tips, how-to, conditions: www.flickr.com/people/lutzmeyer/. Get quality, data consistency, stable organisation and PR environments: Professional stockphotos for exciting stories - docu, tales, mystic.
Ask for licence! lutz(at)lutz-meyer.com
(c) Lutz Meyer, all rights reserved. Do not use this photo without license.
Say goodbye to typing endless credits by hand!
Something i did for myself first, but thought it might be usefull to Others too.
This HUD scans your worn items and instantly exports styled credits right to your IM.
Switch between multiple formats (can customize them as You want), sorted neatly A→Z, and save as many times as you like with just one scan.
Perfect for Bloggers or Creators who want speed + consistency in their posts.
Includes:
✦ HUD with easy buttons (SCAN · SAVE · FORMAT · CLOSE)
✦ Preloaded FORMAT notecard with multiple styles
✦ Quick Tutorial v1.0
✔ Clean credits
✔ Customizable styles
✔ One-time scan, unlimited exports
LINK : marketplace.secondlife.com/p/BL-Auto-Credit-Generator-HUD...
Terra Negra. El Forn landscape. Canillo parroquia, Vall d'Orient, Andorra, Pyrenees
More El Forn & Canillo parroquia images: Follow the group links at right side.
.......
About this image:
* Full frame format 3x2 quality image
* Usage: Large format prints optional
* Motive is suitable as symbol pic
* "Andorra authentic" edition (10 years decade 2008-2018)
* "Andorra camis & rutes" active collection
* Advanced metadata functionality on dynamic websites or apps
* for large metadata-controlled business collections: photo-archives, travel agencies, tourism redactions
We offer 100.000+ photos of Andorra and North of Spain. The largest professional image catalog of Andorra from the newer history: all regions, all cities and villages, all times, all seasons, all weather(s). HighRes & HighColor GeoCoded stock-photo images including metadata in 4-5 languages. Prepared for an easy systematic organising of large image portfolios with advanced online / print-publishing as "Culture-GIS" (Geographic Info System). The big stockphoto collection from the Pyrenees.
More information about usage, tips, how-to, conditions: www.flickr.com/people/lutzmeyer/. Get quality, data consistency, stable organisation and PR environments: Professional stockphotos for exciting stories - docu, tales, mystic.
Ask for licence! lutz(at)lutz-meyer.com
(c) Lutz Meyer, all rights reserved. Do not use this photo without license.
Taurus is an earth sign represented by the bull. Like their celestial spirit animal, Taureans enjoy relaxing in serene, bucolic environments, surrounded by soft sounds, soothing aromas, and succulent flavors. Taurus is ruled by Venus, the enchanting planet that governs love, beauty, and money. Taurus’s Venusian influence make this earth sign the most sensual of the zodiac: These cosmic oxen are enchanted by any physical manifestation of comfort and luxury. Pleasure is a necessity for epicurean Taureans and they feel most content when pampered. (Taurus governs the neck, so neck caresses are especially irresistible to these bulls.)
It's true that in their perfect world, Taureans would spend all day bathing in a tub overflowing with essential oils. At the same time, these earth signs know the value of a dollar. Taureans aren’t afraid to roll up their sleeves and work hard to earn big rewards. They're ambitious, focused, and resilient and they feel most secure when steadily putting money into a savings account.
Cosmic oxen are all about return on investment (the bull is also the symbol of Wall Street), and Taureans know how to play the long game in both professional and romantic pursuits. Security is paramount for Taureans and any threat to their stability will be sure to have a celestial bull seeing red.
As a sign, Taurus is fixed, an astrological quality that reflects Taurus’s steadfast, loyal nature. Fixed signs are excellent at maintaining systems and Taureans prioritize consistency and reliability in all areas of their lives. It must be noted, however, that Taurus does have a bit of a reputation: What a Taurus perceives as dedication is often regarded by others as stubbornness. Accordingly, these bulls may end up lingering in unhealthy situations — whether relationships, jobs, or homes — longer than necessary just to prove a point. Despite their occasional obstinance, however, Taureans are dependable partners, soothing their friends and lovers with their trustworthiness and devotion.
Mycena galericulata is a mushroom species commonly known as the common bonnet, the toque mycena, the common mycena or the rosy-gill fairy helmet.
Most sources list the species as inedible, with a "mildly rancid" smell, and with a taste ranging from rancid to farinaceous. An older source considers them edible when "stewed gently in their own juice and then seasoned with salt, pepper and butter." Another says "unknown, but not recommended". At any rate, the species falls into the general category of brownish mycenas that are generally unappetizing as food due to their small-medium size and delicate consistency