View allAll Photos Tagged dececco
Macro Monday: #Pasta
This is a specimen of the very rare midget jellyfish, the Conchiferia Bifunia. Its corrugated, shell-shaped body has a maximum width of 4 cm / 1,57 inches, and a height of 1,5 cm / 0,59 inches, its total height with tentacles varies between 4,5 cm / 1,77 inches and 6 cm / 2,36 inches (outstreched). It is found all around the world in light sauce habitats, preferably tomato, soy, or coconut milk based. The Conchiferia Bifunia subsists mostly on spices, herbs and vegetables.
Jellyfish made of Italian Conchiglie Rigate and Thai Bifun rice noodles. Unfortunately, I spent half of Sunday yesterday with trying to get it right with the "wrong" type of pasta (Trottole; and, of course, there is no "wrong" type of pasta) as jellyfish "body", instead of going for the Conchiglie, which had been my first choice, right away, so the photo, taken late last night, didn't turn out as sharp as I had hoped it would, because I ran out of time, but it's still OK, I think. The Bifun noodles are very long, so I broke off short pieces, and stuck them to the inside of the Conchiglie with modeling clay. To make the jellyfish hover underwater, I had drilled a small hole through the top of its "body" with a gimlet, then pulled a thread of sewing yarn through it (glued to the inside with modeling clay as well; later I removed / retouched the thread with the healing brush in PS), attached the whole thing to a small wooden skewer, and hung it over the rim of a large, bulbous Brandy balloon filled with water which I'd tinted blue with food colouring. I used uncooked pasta, because especially the super thin Bifun noodles softened in no time by just being exposed to water and then immediately lost their twisted shapes which simulated (moving) tentacles so nicely, and just dangled about rather unattractively instead. Processed in Luminar 3 (small and large details, HSL), ON1 Photo Raw, and Analog Efex Pro (vignette).
A Happy Macro Monday, Everyone, and have a pleasant week ahead, dear Flickr friends!
Liebe Flickr-Freunde, da ich heute leider mal wieder wenig Zeit habe, würde ich Euch bitten, Euch den englischen Text, falls gewünscht / erforderlich, von DeepL oder einem anderen Programm übersetzen zu lassen. Ich wünsche Euch eine schöne erste Herbstwoche :-)
...and best viewed large.
Good morning. Sorry I'm late today and for something different I thought I'd share some shots I took this past Friday while once again experimenting with using a stark white background for studio stills. As for the subject matter, I used my favorite pasta, being De Cecco brand, imported from Italy. Of all the different commercially available brands of pasta I have tried/used over the years, both domestic and imported, this is simply the best. Trust me, if you eat as much pasta as we do, or simply want the best pasta for your favorite recipe or homemade Italian sauce, this is the brand for you. The only thing better is fresh made pasta.
If you're not familiar with De Cecco brand, be advised it normallly doesn't come in a metal container such as this, but the typical cardboard box that can be seen here...
www.flickr.com/photos/pieceoflace/3415513674/sizes/m/
These are for my good friend J. Jorge, who inspired me with some of his recent postings to play around with a white background for still-life shots. And as always, these were taken using natural ambient light.
Thank you for stopping by...and I hope you have a great Monday and week.
Lacey
ISO100, aperture f/8, exposure 1 second, focal length 48mm
Class of 1998 5th Reunion May 2002
Names L-R
Row 1: Andrew T. Marcus '97, Wynne Wu, Seth A Scoville, Jessica Kerr, Amanda Miller, Alina Potrzebowski '97, Edward S. Lewis, Joshua L. Kaye, Susanna Kittredge, Ellen Wells, Monica Flory
Row 2: Kate Daloz, Rebecca Barnes, Lacey Clarke, Elana Gartner, Jocelyn Curry, David H. Haiman, Caroline Sorgen, Rachel Coen, Bronwen Densmore, Bonnie Solomon, Kyle McCreight Carroll, Amanda Colligan, Bradford A. Skow.
Row 3: Ellyn Stewart, Sara (Sashi) Kaufman, Michele Hines Allen, Amy Howard Schneider, Matthew G. Borus, Shawn A Watts, Kinda King, Stephen Baer, Rachel Duguay, Julie Clinch, Elizabeth Lowe, James A. Hurd.
Row 4: Andrew R. Doolittle, M. Katherine Howard, Gavin V. Malcolm, Tara Ikenouye, Blair F. Heiserman, George S. Joiner, Michael C. Singho, Nyasha Warren, Martha Guth, Daniel W. Persky, Karen Hole.
Row 5: Bradford A.S. DeCecco, Laurel Odronic, Rhona Campbell, Kirk D. Montague, Jonatina Barksdale, Christopher N. Parsons '97, Jeremy B. Dalnes, Hannah Specnce '97, Sean P. Gavin, Garth O. Stidolph.
Next step is to cook the pasta. Best way to cook pasta is to boil the water first before adding about a half teaspoon of salt. The bigger the pot of water the better it is for cooking pasta. After adding the salt add the pasta to the boiling water and as soon as the water begins to reboil turn off the heat, stir the pasta and cover. Contrary to what most package directions say, it's actually better not to boil pasta until cooked. It'll cook just fine and just as quickly in the hot water as long as you stir it occasionally and keep it covered. Plus the pasta will be less starchy. Try it and see for yourself how clearer the water is after the pasta is cooked.
I also recommend using pasta made in Italy, like DeCecco brand shown here. From my experience, pasta made in Italy is less starchy than American made pasta brands.
Penne and #côtesdurhône.
.
.
.
#fatlesdrinks #fatlescooks #penne #dececco #pasta #cannellini #spinach #basil
#instawine #wein #vinho #wine #vino #winepairing #vindefrance #Frenchwine #cotesdurhone #vinfrancais #côtesdurhône #lesdauphins #Grenache #Syrah #GSM
IEEE Spectrum // June 2010
ABM Neal Award (finalist): Best Integrated Package
Part of a 50-page special report on the future of water and energy. Photographer Brad DeCecco shot on location in Australia to capture how life on farms, cities and mines are affected by the water crisis.
Name calling time. If your name is on the list below, I need your ticket order IMMEDIATELY or you will NOT have tickets.
Bennett, DeCecco, Lambert, Andrulis, Bledy, Nava, Behar, Burgener, Fischer, Forbes, Panio, Rodriguez, Morales, Stark Sim, Fitial, Lulushi, McFarland, Osborn, Hoaglin, Kim, Machado, Masicampo, Sandoval, Scales, Van Gorkom, Jones, Borges, Daughtry, Duncan, Amason, Mallon, Robinson, Roe Mallon, Villanueva, Day, King, Schwartz, Shrewsbury, Vargas, Butler, Caldwell, Davenport, Doram, Sestito, Rojas.
I cannot front lots of $$$ in the hope that you come. If you think your 5-person crew is hard to gather, try herding 350. PLEASE let me know exactly how many tickets you need now or I'll assume you ARE NOT COMING. Walk-up tickets WILL NOT include food, so you'll be bumming that your buddies have delicious pulled pork sandwiches and you've got chips & dip.
All-American RSVP crew, you guys are amazing. Thank you so much for your prompt communication. We have 234 confirmed attendees because you have told me how many tickets you need. If you recognize a name on the list above, give 'em a nudge. I can spend more time making an awesome party and less time hunting people down. Thank you.
featured: Madelon Dececco
March 22 - April 5, 2019
Opening Reception: Friday, March 22 from 6-8pm
Honesty Hour is an exhibition of recent work by Western University’s Bachelor of Fine Art Practicum class. Having worked closely and collectively for years, this show is not fifteen artists’ group show, but is the culmination of four years of community. The show has been planned fervidly and features dynamic work across multiple disciplines. We are excited to welcome all to experience the show on opening night, March 22, following the Department’s Open Studios
Work by: Stephanie Amatori +Jocelyn Andress + Lindsay Athoe + Ashley Beerdat + Sofija Berger + Liam Creed + Madelon Dececco + Stefani Eleoff + Rebecca Flynn + Bailey Gillespie + Devon Lowrie + Cassidy Morris + Olivia Mossuto + Michael Thompson + Yongxin Ye
Artlab Gallery
John Labatt Visual Arts Centre
Department of Visual Arts
Western University
London, ON
© 2019; Department of Visual Arts; Western University
Spicy mackerel fusilli and Albariño.
.
.
.
#fatlesdrinks #fatlescooks #dececco #mackerel #pasta #fusilli #passata
#instawine #wein #vinho #wine #vino #winepairing #Albariño #albarino #vinoespañol #Spanishwine
#eeeeeats #instafood #londoneats #londonfood
Alberta women's provincial championship
3 September 2012
Alberta Soccer Association
Edmonton Angels
FRONT ROW:
Aminder Hans
Christina Le
Brenna Coady
Diane Strang
Kayley Rubin
Kelti Biggs
Sabrina Jhamandas
Audrey Sydora
Sarah Smyth
Maryse Beauregard
BACK ROW:
John Pino
Idanna Dececco
Rebecca Brandt
Jessie Candlish
Amanda Black
Shaelan Assmus
Larisa Staub
Jay Hart
Leanne Kadatz
Shalla Kadima
Erika Vecchio
Shauntel Lengle
April Wong
Britt Rolfe
Laurie Hartley
DE CECCO No.10 Fedelini
イカとブロッコリーのクリームパスタ バジル風味
冷蔵庫の中の残り物処分気分で。
リングイネでもイケるかも。
クリームソースは重たいので、パスタは少なくても十分お腹いっぱいになります。
---Recipe---
パスタ DE CECCO NO.10 Fedelini 80g
生イカ だしを取るのが目的なので、ゲソとか耳の部分で十分。
春ならホタルイカもいいかも。適量
かために茹でたブロッコリー 適量 季節が合えばアスパラガスでもおいしいと思います。
イカからだしを取る用の水 100cc
（ぐらいだった思います。目分量でやってるので適当です。）
生クリーム 大さじ2ぐらい
バター 小さじ1ぐらい
塩 ひとつまみ（味付け用）
市販のジェノバソース 大さじ1
松の実 すりこぎですりつぶして大さじ1
パルメザンチーズ 大さじ1
上記をすり鉢で混ぜておきます。
1.パスタをゆで始めます。
2.適当な大きさに切った生イカをフライパンで沸かした100ccのお湯でさっ、とゆでてだしを取ります。
3.レンジの火を止めて、イカとだしの入ったフライパンに生クリームとブロッコリーを足しておきます。味付け用の塩をひとつまみ入れておきます。
4.パスタがゆであがる直前になったら3.のフライパンを加熱して軽く一煮立ちさせます。
5.ゆであがったパスタを入れたら火を止めて、ジェノバソース、松の実、パルメザンチーズ、バターを入れます。
6.ざっ、とあえて盛りつけます。
できあがり。熱いうちに召し上がれ♪
Amy Gutmann, Penn President, spoke with a group of high school students from the Harlem Village Academy about their goals for college and the opportunities offered by the Penn Compact. Her speech touched upon such crucial topics as increasing access, integrating knowledge, and engaging with communities both locally and abroad.
Video and more images here: www.upenn.edu/president/gutmann/scrapbook/index.html
Photographer: Brad DeCecco
Dr. Amy Gutmann spoke with a group of high school students from the Harlem Village Academy about their goals for college and the opportunities offered by the Penn Compact. Her speech touched upon such crucial topics as increasing access, integrating knowledge, and engaging with communities both locally and abroad.
Video and more images here: www.upenn.edu/president/gutmann/scrapbook/index.html
Photographer: Brad DeCecco
Dr. Amy Gutmann spoke with a group of high school students from the Harlem Village Academy about their goals for college and the opportunities offered by the Penn Compact. Her speech touched upon such crucial topics as increasing access, integrating knowledge, and engaging with communities both locally and abroad.
Video and more images here: www.upenn.edu/president/gutmann/scrapbook/index.html
Photographer: Brad DeCecco
Dr. Amy Gutmann spoke with a group of high school students from the Harlem Village Academy about their goals for college and the opportunities offered by the Penn Compact. Her speech touched upon such crucial topics as increasing access, integrating knowledge, and engaging with communities both locally and abroad.
Video and more images here: www.upenn.edu/president/gutmann/scrapbook/index.html
Photographer: Brad DeCecco
Amy Gutmann, Penn President, spoke with a group of high school students from the Harlem Village Academy about their goals for college and the opportunities offered by the Penn Compact. Her speech touched upon such crucial topics as increasing access, integrating knowledge, and engaging with communities both locally and abroad.
Video and more images here: www.upenn.edu/president/gutmann/scrapbook/index.html
Photographer: Brad DeCecco
Amy Gutmann, Penn President, spoke with a group of high school students from the Harlem Village Academy about their goals for college and the opportunities offered by the Penn Compact. Her speech touched upon such crucial topics as increasing access, integrating knowledge, and engaging with communities both locally and abroad.
Video and more images here: www.upenn.edu/president/gutmann/scrapbook/index.html
Photographer: Brad DeCecco
Amy Gutmann, Penn President, spoke with a group of high school students from the Harlem Village Academy about their goals for college and the opportunities offered by the Penn Compact. Her speech touched upon such crucial topics as increasing access, integrating knowledge, and engaging with communities both locally and abroad.
Video and more images here: www.upenn.edu/president/gutmann/scrapbook/index.html
Photographer: Brad DeCecco
面倒くさいのでストロボなし。
男の一人暮らしの晩ご飯はこんなもんです。
10分で作れて、材料費+光熱費全て込みで100円ちょいぐらいのワンプレートディナー。
カップラーメンやご飯炊いておかずを作るより安上がり。
材料
ディ・チェコ No.10 フェデリーニ 100g （女性なら80gで十分だと思います。）
シメジ 1パック
冷蔵庫に残っていた水菜
ニンニク 一かけ （皮付きのまま使いたいのであれば、青森産をオススメします。）
オリーブオイル 大さじ1杯
ソフリット お好みで。入れれば甘みが出ます。 つーか、ないと正直まずいです。
昆布茶 適量
醤油 適量
白ワイン（日本酒でも可） 30cc ぐらい
バター 風味付け程度に
ソフリットは多めに作って冷凍しておくと便利です。
電子レンジを使って途中まで手抜きしてもOK。
最後はフライパンを使ってオリーブオイルで仕上げましょう。
www.delicious.ne.jp/html/toku01/kiji01/kiji01_0202_04.htm
ニンニクは皮付きのまま包丁の腹でつぶして、冷たいフライパンにオリーブオイルとともに入れ、それから火にかけ時間をかけて皮付きのまま揚げるようにして香りを移す。
ニンニクは皮付きのまま潰したのが一番香りが出ると思います。
1.皮をむいてスライス＜2.皮付きのまま包丁の腹で潰したもの＜3.身だけ包丁の腹で潰したものをみじん切り＜4.皮付きで潰したもの身の部分だけみじん切り（皮は火を通したあと捨てる）
の順番で香りが強くなっていきます。
今回は面倒くさいので2です。
パスタを鍋でゆで始める。
オリーブオイルに十分香りが移ったら、ニンニクは捨てる。
シメジを炒める。油を吸いますが、ドンマイ。
焦げ目が付くぐらいに炒めると香りが良く出ます。
白ワインとソフリットを入れてフライパンに蓋をしてシメジを蒸し煮に。
昆布茶と醤油を投入。
フライパンの火を止めて、ゆであがったパスタときざんだ生の水菜をフライパンに移し、バターを投入。
余熱で水菜にさっ、と火を通す。
CookPadにでも登録してみるか。ｗ
イカとフレッシュトマトのスパゲティーニ。水菜添え。
アンチョビを入れればもっとおいしくなったかな・・・。
盛りつけ方を勉強せねば。
いじりすぎて絵みたいになってしまった。＜汗
イカはイオンで冷凍物が一杯99円で売っています。
あんまりおいしくないけれど、出汁用だと思えば許せる範囲内。
イカが一杯あれば二人分作れるので、このパスタにかかってるコストは一人分150円ぐらいです。
おお！普段の食事を考えれば贅沢品！
フレッシュトマトが一番高い。（笑
De Cecco Spaghettini with squid and fresh tomatoes.
I should had put anchovy into the pasta... If I did it, the result must be better.
Well, I have an another chance. Never mind.
♪Fratelli d'Italia,l'Italia s'è desta,
フラテッリ ディターリャ リターリャ セデースタ･･･ （すみません、主にイタリア応援なので）
dell'elmo di Scipio s'è cinta la testa. ･･･♪
Last night's meal--a new recipe for us from Mario Batali's Molto Italiano book. This is the Bucatini all'Amatriciana. We used perciatelli for the pasta, which is DeCecco's version of bucatini (like thick spaghetti with a hole in the middle). Also in the dish were guanciale (like bacon), tomatoes, onion, red peppers, garlic, pecorino romano, and Steve added a little thyme. It was very good, but hard to eat the pasta without making a mess. It tended to uncoil from my fork and flop around while I was trying to eat it. Nevertheless, it was really good, and I thought it was a nice alternative to spaghetti. I tend to think spaghetti is a little boring.
Chal DeCecco of grass Valley entered this beautiful 1964 Honda C-110 Super Cub, a cool restored little 50cc gem.
Steve Chen making the “Roast Garlic Rosemary Chicken on Mushroom Risotto” at Chez Jacques (台北市松山區新中街8巷14號, 02-2767-8293), plus Koyama Pinot Noir contributed by Watabe-san