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A rhinoceros, from Greek rhinokerōs, meaning 'nose-horned', from rhis, meaning 'nose', and keras, meaning 'horn'), commonly abbreviated to rhino, is one of any five extant species of odd-toed ungulates in the family Rhinocerotidae, as well as any of the numerous extinct species therein. Two of the extant species are native to Africa, and three to Southern Asia. The term rhinoceros is often more broadly applied to now extinct species of the superfamily Rhinocerotoidea. Members of the rhinoceros family are some of the largest remaining megafauna, with all species able to reach or exceed one tonne in weight. They have a herbivorous diet, small brains (400–600 g) for mammals of their size, one or two horns, and a thick (1.5–5 cm) protective skin formed from layers of collagen positioned in a lattice structure. They generally eat leafy material, although their ability to ferment food in their hindgut allows them to subsist on more fibrous plant matter when necessary. Unlike other perissodactyls, the two African species of rhinoceros lack teeth at the front of their mouths, relying instead on their lips to pluck food. 26610
A merry mallard (Anas platyrhynchos) enjoying a bracing bath.
Clyde Shepherd Nature Preserve
DeKalb County (Medlock Park), Georgia, USA.
1 February 2023.
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▶ Photo by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
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▶ Camera: Olympus OM-D E-M10 II.
— Lens: Lumix G Vario 100-300/F4.0-5.6.
— Edit: Photoshop Elements 15, Nik Collection.
▶ Commercial use requires explicit permission, as per Creative Commons.
Night kegs at the diner.
Off-Ford-able cooperage
On a mighty dray.
Decatur (Oakhurst), Georgia, USA.
1 October 2021.
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▶ Photographer's note.
I had pre-envisioned this shot as a black-and-white night street scene. But its teal-and-orange cinematic look —supplied in situ— made me reconsider. See that, in color: here.
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▶ Photo and story by by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
— Follow on Twitter: @Cizauskas.
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
▶ Camera: Olympus OM-D E-M10 II.
— Monochrome rendering via Nik Collection.
▶ Commercial use requires explicit permission, as per Creative Commons.
Naadam Horses Race - Each Naadam includes at least one race of stallions, and at least three races for geldings. The distance traveled by the race is also dependent on the age of horses, 15 km for 2 years, 30 km for horses over 6 years.
Riders are always children, boys or girls, 6 to 12 years. Even if the rider falls during the race the horse is not disqualified. The first five horses are rewarded by people singing their praises, and they are sprayed with fermented mare's milk (airag). The colt which arrived last in the race is also distinguished with the people singing a song of encouragement.
Happy 10th TNC Mongolia!
Atendendo a pedidos aqui vai a receita:
-1 k de farinha de trigo
-1 envelope de fermento p/ pão granulado,ou 30 gr. de fermento em tabletes.
-2 copos (250 ml) de água morna
-1 xícara de café de óleo ou azeite
-uma colher de café de sal.
Modo de fazer:
Coloque um copo de água,um pouco de farinha o fermento o sal e faça um mingau bem diluido.Acrescente o óleo a aos poucos o resto da água alternado c/ a farinha.Coloque na pedra e amasse bem.Divida em 3 bolas e deixe dobrar de volume.
Abra os discos coloque a cobertura e BOM APETITE.
Esta massa dá 3 discos grande ou dez pequenos tamanho prato raso.
Se for pizza pequena pode ser feita na frigideira,pré fritando a massa como panqueca e depois colocando o recheio.
Espero que gostem!!!!
Dúvidas CRIKA COOKER !!! ahahahaha
Bjssssss meninasssss
So we've become so cinematic
With every word you come unglued
So we'll let this settle, ferment and grow
'Till we're both completely out of control
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Try viewing this photo more artistic, not something odd. I get the pose is different, but that's the point.
Fermenting Rebellions.
Invité sombre demandant langues carnivores vieilles mains flamboyantes ombres ordonnant les coeurs sang de minuit,
similiter scyphi acidus tristioris flatus ingeritur, puppis aquis cantavit irascor laboris aetheres et conculcabit, et fulgurans in verbis ferox torosa cogitationes,
darting ideer ringing foranstaltninger tungt lyve sorgende kludder nikker planer forstyrrende stemmer stærke svar,
وتعكس الولاءات الانفجارات البدائية الموسم الشجاع الصيت المدهش قرية تتساءل مشاهد المسرات العقرب,
мерцающие жесты веселые трубы сжигают искусство вздымаются сомнения врагов врагов пауков пепел громких детей,
sin palabras manadas arrastrando alarmas malvados pájaros pesados marchando mundo supersticioso cansado respiraciones,
赤い川が暗闇を驚かせた青い川を吹き飛ばした青い葉驚いた暗闇の旅行者の秘密の領域は、木を磨いた根っこの木.
Steve.D.Hammond.
I've been making Black Garlic at home for 5 years. I first tried it when I bought a small package of it from Trader Joe's and fell in love with the taste, it was so yummy. It has so many health benefits for humans. www.webmd.com/diet/health-benefits-black-garlic
Here is the machine I used to make it.
www.amazon.com/Homend-Fermenter-Automatic-Intelligent-Mul...
I spotted this Red-necked Grebe on the lagoon at the Great Blue Heron Nature Reserve and I was puzzled by the amount of bubbles on the surface of the water. Was this due to all the warm weather? Was some kind of action going on under the surface of the water? Not sure.
Self-portrait(s)?
7 May 2020.
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▶ Photo by Yours For Good Fermentables.com.
— Follow on Twitter: @Cizauskas.
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
▶ For a larger image, type 'L' (without the quotation marks).
▶ Camera: Olympus OM-D E-M10 II.
---> Lens: Lumix G Vario 45-200/F4.0-5.6
---> Focal length: 78 mm
---> Aperture: ƒ/4.4
---> Shutter speed: 1/4
---> ISO: 500
---> Monochrome rendering via Nik Collection.
▶ Commercial use requires explicit permission, as per Creative Commons.
Nước mắm, the fermented fish sauce, is made by pressing fish that has been fermented with salt. The authentic nước mắm is made exclusively from anchovies, although in some regions, other types of fish are added. Vietnamese fishermen go on multi-day fishing trips to supply anchovies to nước mắm makers. The anchovies are stored in large barrels or jars, with the type of wood carefully selected, as it imparts a unique color to the brine produced after at least one year of fermentation.
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No-knead, cold-fermented baguette, following the Chain Baker recipe:
www.youtube.com/watch?v=tUPJEv0I_9A
So delicious!