View allAll Photos Tagged fork
I switched to a series on a mellower day at McIntosh Lake. Recently, the skies cleared at the MAC and I decided to park but trek down to the lake. Another walk on a better day revealed the paths at Dawson Park for a short stroll for a badly needed break. I didn't get far because I noticed the split in the walks. Should I take the straight or the crooked path and which might pay off more handsomely? Am I the crooked man from the poem? The McIntosh loop is a crooked 3.5 miles. That's more than a crooked mile!
The crooked path leads to the tranquil pea-gravel trail along the south west of McIntosh Lake. That's the better choice. As the saw relates, when your come to a fork in the road, take it.It's sometimes hard to actually see the paths I wander while searching for interesting scenes when my feet are on them. After all, does anyone ever look down at their shoes? Apparently not mine; I bought them from WallyWorld and they are falling apart. The Mart sells product that falls apart.
This is south of McIntosh Lake on the Lake Loop. I am gathering all together into a Photo Set: [https://www.flickr.com/photos/rockypix/sets/72157657253134728]
I posted an archive pic yesterday with interlocking forks that was part of a strange spell when pictures of Eggs Balance on Forks seemed strangely popular on Flickr.
There were 5 forks & at least one comment suggested that I had "cheated" by using an archive pic.
Thus I have spent time today making 6 forks interlock. Sadly I didn't have an egg large enough to sit on top
Roaring Fork is a stream in the Great Smoky Mountains of Tennessee. Roaring Fork is volatile. While the stream presents as a peaceful trickle on any given day, it quickly becomes a raging whitewater rapid after a mild rain shower. The "roar" of the water is amplified by its echo on surrounding mountain ridges.
Your visit and comments are appreciated.
Su visita y comentarios son agradecidos.
Tim and I have had a quiet day in today - he was supposed to see the consultant today but she rang last night to say it would be a wasted journey going to the hospital before the PET scan is done, so she rebooked him for next week. Lucy (Borrow my Doggy) was going to help with Harbie while we were up at the hospital but she was still keen to have him for a few hours, so while she was gone, Tim and I created this wooden Fork family - his idea, but I was happy to join in! He drew the top two but I did the rest!! (The wooden forks came when when ordered some meals from Deliveroo.)
Really British Problems
Times when British people say, “ooh, I could get used to this!”
*When offered a biscuit/some cake
*When the sun shines briefly on their face
*When lying on a hotel bed
*When someone makes them a drink
*When sitting next to a pool
*When a guest does the washing up
Two little piles of cutlery ~ four dessert spoons and four forks!
Flickr Lounge ~ Weekly Theme (Week 4) ~ Piles of Things ...
Stay Safe and Healthy Everyone!
Thanks to everyone who views this photo, adds a note, leaves a comment and of course BIG thanks to anyone who chooses to favourite my photo .... Thanks to you all!
“To the man who only has a hammer, everything he encounters begins to look like a nail.”
- Abraham Maslow
3 forks on white opaque plastic plate. Rested on a couple of old books. big black paper sheet as background.
one nikon sb25 underneath the plastic plate, shot through small inflatable softbox for an even illumination of the plastic. flash triggered with cactus v4 radio triggers.
Very little fotoshop, levels and slight blue toning.
Locust Fork looking downstream from Swann Bridge. This was late last fall and the last of the fall colors.
it's been an awfully long time since i've done a fork shot. and thanks to a great contact jirrupin...i have a reason to do one :)
click here to find out about the fork in this shot
some of my newer contacts may not remember my forkin shenanigans ....check out my fanforkintastic set to learn of my deranged obsession with forks.
7 Dec - House DIY part 2
2 forks talk each other in the kitchen.
We had a builder to make home office upstairs today. So I stayed at home to make a cup of tea for him!
It was so cold windy day, so I was very happy to stay at home to read a magazine and to study Photoshop CS5. (Just trial one for 30 days until New year).
This image was taken in my kitchen. I put 2 forks on the marble (black) kitchen counter and set very soft side light. I wanted to expose forks more but lighting result came out very misterious so decided to leave it as it is.
I touched sharpen and saturation otherwise no main adjustment.
I must go out for shooting tomorrow!
Also I am puzzled about photoshop family... I don't know what should I buy.
I always use Aperture in iMAC which is my favorite and do excellent job. So Do I really need photoshop family? (maybe to combine many pictures/layer for sport action?)
CS5 looks very complicated to me. Any advice and recommendation are very welcome, thank you!
For the Couturier's Dock
START: August 18th at 11AM
---
This Round will include limited quantity items from the following designers:
Aliza Karu............... AD Creations Dollhouse
AntoniaXp.............. Countdown
Applonia Criss .............. Chantkare
Aurelia Chauveau............... Molichino
Blackliquid Tokyoska ............... Blackliquid
Descent Dover............... LibDescent Poses
LovelyMiwako7399 Menna............... LovelyMi Makeups
Mila Tatham ............... *SoliDea FoliEs*
Nevery Lorakeet ............... *LpD*
Poulet Koenkamp............... PM (Purple Moon)
RiRi Bazaar............... HMAEM
Vikee Xevion............... [[LD]] Major
Zxxrysa Magic ............... .::PiCHi::.
I took some shots of a really awesome silver fork bracelet I got for my mum for mother's day! The BF's ex wife makes really kick ass jewellery and she asked me if I could take a couple of shots... here's how they came out!
Dana Fork, Evening. Yosemite National Park, California. July 15, 2016. © Copyright 2016 G Dan Mitchell - all rights reserved.
The Dana Fork of the Tuolumne River curves through subalpine meadows in evening light
Mid-July, at least in a relatively dry year, as was the summer of 2016, can be the time of the most natural loveliness in the High Sierra. Most snow has melted, the creeks and rivers are flowing, the vegetation is green, the days are long, wildflowers are appearing, and the light is beautiful. If it weren't for mosquitos, the world would be perfect. (This year July will likely look quite different, and I suspect that there will still be patches of snow on the ground and that the water will be much higher.)
Last July I spent a few days in the Tuolumne Meadows area, a place that is comfortable and familiar to me by now. This time I car-camped, staying in the busy Tuolumne Meadows campground, but heading out early and late in the day to find photographic subjects nearby and as far away as Mono Lake. On this evening I found myself along Tioga Pass road late in the day as sunset approached, so I stopped and wandered out into this intimate landscape of the Dana Fork of the Tuolumne, rock-filled meadows, and forest, with the point of Cathedral Peak silhouetted against the sky in the distance.
G Dan Mitchell is a California photographer and visual opportunist. His book, "California's Fall Color: A Photographer's Guide to Autumn in the Sierra" is available from Heyday Books and Amazon.
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All media © Copyright G Dan Mitchell and others as indicated. Any use requires advance permission from G Dan Mitchell.
CAUTION: I have made this once and it was awesome. That said, this was mostly from scratch and I don't take notes while cooking. Please let me know if you see any obvious errors (Ilja!) below.
Fork it Over Spaghetti
Meatballs
2 lbs. ground beef
1 large onion, diced
1 cup Italian bread crumbs (plus some to roll the meatballs in)
2/3 cupwater (more or less)
1/2 cupgrated Parmesan cheese
5 cloves garlic, minced
2 tsp. dried oregano
2 tsp. dried basil
Salt (to taste ...er, I'd eyeball this one!)
Pepper (to taste ...eyeball this one too!)
Combine ingredients in a large bowl and mix together. Don't add all of the water at once...keep the mixture moist but not so wet that the meatballs fall apart.
Roll into meatballs of your desired size. (We made them about 1.5" to 1.75" diameter and 25 or so of them.)
Coat the meatballs with more Italian bread crumbs and then place in a broiling pan.
Broil on high heat, turning as needed until brown all around.
When browned, add to spaghetti sauce (at point noted in sauce recipe) and simmer for ~20 minutes.
Sauce
6 cloves garlic, minced
Olive oil
Extra Virgin Olive Oil
1 Large onion, diced
2 28oz. cans whole tomatoes
1 15oz. can of tomato sauce
1 cup grated Parmesan cheese
Dry basil (to taste)
Dry oregano (to taste)
Salt (to taste)
Pepper (to taste)
1 lb. spaghetti noodles (cooked per package directions)
Add two tablespoons of Olive oil to your iron skillet, add the minced garlic, and set the burner to medium low.
Simmer and stir until just starting to brown and then add the onion while increasing burner to medium.
Add more olive oil as needed and stir until onions are starting to turn translucent...pull skillet from heat for a minute while preparing tomatoes to prevent spatter.
Drain both cans of tomatoes and then crush tomatoes with your hands or a fork. Add tomatoes to skillet and put skillet back on medium to medium-high heat.
Stir occasionally and until tomatoes break down...about 20-25 minutes.
Add tomato sauce and then salt and pepper to taste; add basil and oregano to taste.
Reduce heat and simmer for 5-10 minutes.
Add meatballs, cover, and simmer for 20 minutes or so, stirring occasionally. Get your pasta going during this time.
If needed, add some of the pasta water to the sauce...I had to add about a half cup (humidity was 15% while I was cooking!)
Remove meatballs from sauce...hopefully, a couple fell apart while you were stirring in the previous step...if not, break a couple up into the sauce. Reserve the others.
Drizzle a tablespoon or two of Extra Virgin Olive oil over the sauce and stir in.
Now, toss the spaghetti noodles, sauce, and 1/2 cup of Parmesan together.
Serve spaghetti with a couple of meatballs per plate, top with more Parmesan cheese and some Parsley (fresh or dried.)
I live in the fast world of fantasy.
So keep your reality away from me.
I see what i want.
I want what i see.
And that is all ok by me so Fork off !!