Bichnakandi, Sylhet

pastel, ink, graphite, acrylic ground on paper.

new westminster, bc parking garage being taken down.

I won't put my finger anywhere near!

"Hmmm, yummy twiggy! I'm so tired of same-old-same 'rotten wood diet'! This one tastes like manna sent from heaven." :)

Devoured

I watched this spider catch and wrap up a wasp.... pretty fascinating to see up close. A few hours later a dragonfly landed on my leg and ate a little bug it caught. Too bad my macro lens wasn't handy for that one.

Alter Bridge with In Flames and Devour the Day; May 9th, 2017

A fish placidly accepts its fate as it is devoured by a couple of hermit crabs.

The top of my passion flower vine... devoured by Gulf fritillary caterpillars.

Devourment (2019)

Yawnin hippos at Masi Mara, Kenya. Jan 2019.

March, 2026

Berlin, Germany

Lomo MC-A

Dubblefilm cinema 800

I was not ready for the cuteness that are chipmunks. They are basically miniature numbats running around forest floor.

I'm now on facebook, please like our page at www.facebook.com/CrypsisNaturePhotography

From the famous Voodoo Donuts, probably the only derby-esque donut shop on earth.

the aftermath

With their regular drummer getting married in Vegas, Blake covered both drums and vocals - and did so flawlessly; quite impressive.

Buckcherry, Red Line Chemistry, Devour The Day, Black Star Alliance

Val Air Ballroom (West Des Moines)

5/25/2013

*SE~ Devour- New Release New ty♥

so many people just drink the coconut juice and discard the coconut meat inside in these hot countries....

thanks paul for the photo!

Inbar took us to a popular churros place. Here we are smiling before devouring spanish churros.

It devours the flesh of the living.

The apple knew this was coming.

Live at Méan Metal Festival, Méan - Belgium

www.myspace.com/devourment

www.pietgoethals.com

You bring big monsters to the event; they are going to start munching on the crowd. I mean, this is the food court.

Boucicaut Master

French, Paris, about 1415

Tempera colors, gold leaf, and gold paint on parchment

[Dos Cabezas WineWorks]

About Devour Phoenix:

Devour Phoenix is a citywide, non-profit coalition of select, independent restaurants operating under the Local First Arizona umbrella. Devour Phoenix is working to maintain a forum for sharing ideas, purchasing power, and marketing dollars to advance dining in the Phoenix area; create an image for Phoenix that is a respected destination for dining and culinary exploration; share resources to strengthen and grow restaurants in Phoenix; manage and host events such as culinary festivals and restaurant crawls that will strengthen business and build awareness for all Phoenix restaurants and identify and encourage the use of local agriculture and local artisans as a means for increasing sustainability in the region.

It was so hard to photograph these, my mouth was watering from the smell and I was eager to devour them!

Here's what I did:

1 or 2 large bunches of collard greens (this works equally well with Swiss chard)

2 Tbsp butter

1/4 cup heavy cream

1-2 shallots

3 cloves garlic

sea salt

Bring a large pot of water to boil. Prepare a bowl of water with ice and set aside. Remove tough ribs and stems of greens. Once water is boiling, submerge greens for about 2 minutes. Scoop greens out and submerge in ice water to stop cooking process. Drain well and squeeze dry in kitchen towel. Set aside.

Next, mince shallots and garlic. Saute for several minutes in butter (med. to low heat or garlic may burn). Once they are caramel color and soft, stir in cream and turn down to low. Reduce cream slightly, stirring and cooking for a few minutes.

Chop prepared greens finely and stir into cream mixture. Toss to coat and warm through. If the cream reduced too much, add a little more cream to moisten. Sprinkle with a little sea salt and enjoy.