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Given my Central Texas Swedish North Germanic bloodline, I should probably know how to fold the Flag of the Crown of Sweden. I folded my Swedish Flag like I would as the Flag of the Republic of Texas. I’m not sure if My Majesty Queen Silvia of Sweden of the House of Vasa, or her husband King Carl Gustaf the XVI would approve of my attempts of a Texian folding of the Flag of Sweden, but I did my very Texas Aggie best.
All of my Flags of Texas approve of my folding of the Swedish flag and hang out with him whilst they drink vodka.
I am “Son of Sweden!” cried out Alamo Basement Texas Aggie Ring when he went drinking with the Swedish Flag.
YORK, ENGLAND - SEPTEMBER 14: during an i2i Soccer Academy Training Session at Haxby Road on September 14th 2022 in North Yorkshire, United Kingdom. (Photo by Matthew Appleby)
Given out for being one of the first 108 to graduate from LOST University via the Season 5 Blu-ray Disc.
04/08/2023. Ladies European Tour 2023. The Women's Scotland Open. Dundonald Links, Troon Irvine. Scotland, 3rd - 6th August. Eleanor Givens of England during the second round. Credit: Mark Runnacles / LET
The concrete bridge that carries Industrial Park Road over Canadian National Railway's small five-track switching yard in Brookhaven, Mississippi.
This bridge replaced a five-track grade crossing and two road intersections in 1995.
YORK, ENGLAND - DECEMBER 07: during the BUCS Men’s Northern Tier 5 Group D match between York St John University 3rds and University of Sheffield 4ths at Haxby Road on December 7th 2022 in North Yorkshire, United Kingdom. (Photo by Matthew Appleby)
From time to time I get given or shared information of stuff to see, mostly orchids, and sometimes it takes some time to act on said information.
A couple of years ago, I was made aware that a certain site was the only known UK and Ireland location for a hybrid between the Chalk Fragrant and the Southern Marsh.
As the season winds down until later this month when the Marsh helleborines emerge, after the gym I thought we would go to investigate.
So, the alarm was set for six, though we were both up and about at twenty past five. The cats are tested, jabbed and fed. Coffee made and drunk.
A lazy, if early start.
We leave at ten to seven, laden with coffee in flasks and two pain au raisins from the market in Sandwich, and drove to Whitfield.
We arrive as the doors swung open, so up the stairs and on the bike, where I listen to The Bugle (Hello, Buglers!) while my fat hairy legs go round and round and round.
I am going to mention the site where this hybrid was, because there are thousands of orchids out there at the moment, and if you can find it among the other spikes, then well done you.
We leave Whitfield along the A2, past trucks and slow moving cars until we turn off to go through Bridge.
Bridge was quiet, but the old high road is clogged with parked cars, but easy to negotiate at eight in the morning.
We arrive at the car park, and sat on the tailgate to eat the pain and drink our coffee, before walking down the long track.
Bonsai Bank, for it was there we were heading, is popular at the end of April and through May when there are Lady Orchids, Duke of Burgundy and White-spotted sable moths to be seen. In the middle of June and later, just dogwalkers and the freaks like me, really.
Disappointed not to see more flowers down the sides of the track, so no butterflies seen, just a single Red admiral near the car park that lazily fluttered off.
As we walked the final climb to the reserves entrance, dozens of Common spotted orchids were seen, on both sides. Each was inspected for any unusual features.
None found.
Down the steps and into the reserve, and along the top path there were dozens, nay hundreds more CSOs and a few Chalk fragrants.
Each Chalk fragrant, doubly so the larger spikes, had to be inspected for spotted leaves and patterns on the flower lips.
It was slow going, and as we went further there were more and more orchids, with them stretching out of sight up the bank towards the track.
I check as many as I can, and find nothing obviously hybriddy.
What are we looking for? Asked Jools.
A good question, and one that deserved an answer: but how do you describe something you've never seen?
We had been in the reserve an hour now, and with numbers of orchids climbing higher and their density increased, I knew I would have to just accept there were too many spikes to check.
I still looked at spikes of Chalk fragrants, but not as closely, and all the time nothing out of the ordinary.
I then spotted something unusual.
A small spike, Chalk Fragrant colour, mostly, but with raspberry ripple coloured markings.
How I saw it among the thousands of other spikes is a mystery, but then I guess I know when I see something different.
I get down to look, and it is a fine intergeneric hybrid, one half for sure being Chalk fragrant, but was the other half Southern Marsh or Common spotted.
When compared to the ones I saw last year at Bredhurst, this was bolder marked and the leaves unspotted. Not conclusive, but I am thinking more of an SMO, even if I didn't see any on site.
I was laying down when a lady and her dog walked by. Oh, she exclaimed, what have you found? Anything exciting?
Clair, for that was her name, lived on Pennypot Lane, and grew up in the area too, and she had been wanting to meet an orchidist to identify what she sees every day.
I explained to her that this was a hybrid, an inter-species one from two different orchid families, and was probably the only such plant in the UK and Ireland.
Except the smaller spike beside it!
She was thrilled, as she was when I ID'd the other orchids for her too.
We were done.
We carried on down the lower path, and back to the entrance, before tackling the long slog back to the car.
I was prepared, very much, not to complete the quest, just happy with a walk in the woods in high summer. But against the odds, the quest was complete, and I had the shots.
And as we neared the car, I did my 13,000th step.
We drove home, back along leafy lanes, with sunshine casting dappled shadows on the patches of the roadway, which was more obvious than the road's original tarmac.
Back onto the A2, then cruise to Whitfield, onto the duel carriageway past Tesco and to home.
Where it was time for a brew and to put Huey on the radio once more. He'd been on air an hour already, but we don't think he minded.
Afternoon lunch/dinner was caprese with warmed up chorizo bread bought from the market, and the best part of a bottle of red. Which went down well.
At six there was football: Germany v Curacao, and despite what the 7-1 scoreline might say, Germany had a game on their hands until the second half. The first 7-1 finals victory since Germany beat Brasil in Brasil in 2014.
That was followed by Netherlands v Japan, which was another great game, but I was tired, so bailed at half time so missed Japan coming from behind twice to draw 2-2.
Given the current retreat rate of Vatnajökull, likely a deep fjord will develop where Jökulsárlón is now. This retreat is also posing a threat to the National Highway Route 1 of Iceland. The lagoon is 75 km (47 mi) to the west of Höfn town and 60 km east of Skaftafell. It is accessible by the ring road, Route 1, that goes across the lake, and where parking facilities have been provided for visitors. It is also known as the "tourist conveyor belt". While walking on the shore, isolated large blocks of icebergs can be seen on the black sand beach.
I finished some cards today. Well, I didn't exactly finish them how I thought that I would... It's more that I decided that I was finished with them. Eight designs instead of 16 or 24...
A photo of Given Katsonya from Malawi. Learn more at cure.org/curekids/malawi/2013/07/given_katsonya/
Given the size of the collective industry, how can businesses work more closely to solve common issues, and is there a need for more collective action?
Given to the city of Reims by the American military staff after the end of the war in Europe
Tenuous link: keyboard->key
This menu was my initial plan given how I am cooking from recipes this year and given that I have a specific target number for how many of those recipes I want to do. Doing 5-6 recipes for the big holidays ensures I hit that number. Though the decision did waver considerably between this menu and a more... popular menu. In the end, I chose this because the other menu included ice cream and it’s still too damn cold for ice cream, and this menu’s dessert sounds really good. Not all of these are new recipes, the rolls are store bought because I really like this mix of rolls, I’ve done pickled eggs numerous times, I’ve done the penne with mushroom pesto twice, and the sauteed carrots with kielbasa is just a spin off of another recipe I’ve tried in the last few months. Basically, it’s four new recipes, with one spin-off, one repeat, one of my own recipes, and one store bought item. As for that other menu, don’t worry, it’s coming.
Leg of Lamb Open-Faced Sandwich with Kalamata Olive Saltsa
Grilled Herbed Red Potatoes
Sauteed Baby Carrots with Kielbasa
Penne Rigate with Mushroom Pesto
Nutty Green Beans
Mixed Rolls (store bought)
Lemon & Dill Pickled Eggs
Amaretto Peach Cheesecake (not pictured)
LEG OF LAMB OPEN-FACED SANDWICH with BLACK OLIVE SALTSA
DERIVED FROM: The Food Network (foodtv.com)
This recipe did not specify whether the leg of lamb was with bone-in or bone-out. The weight suggests bone-in, I opted for bone-out since it is meant for sandwiches, and those weighed only 4-5 pounds which means my cook time was slightly adjusted. This recipe is at least twenty years old, as such, another change I made is a sign of the times. The recipe calls for goat cheese, I am not a fan of goat cheese mostly due to it’s spreadability, or lack thereof. For most spreadable requests, my first choice is usually whipped cream cheese. Whipped cream cheese wasn’t really a thing twenty years ago. However, I still decided to go with goat cheese. The problem with that is I opted for goat cheese crumbles instead, only to later look at the recipe and see it called for the cheese to be spread. So I did the most rational thing and got some whipped cream cheese and combined it with the goat cheese crumbles for the win.
170 g. (1 c.) Kalamata Olives
1 Calabrian Chile
1 Garlic Clove
15 g. (1 tbsp.) Capers (chopped)
2-3 g. (1 tbsp.) fresh Oregano (finely chopped)
1 tsp. Black Pepper
120 ml. (½ c.) Olive Oil
* Use food processor to grind, cover and set aside
preheat oven to 500 degrees
Leg of Lamb (5-6 pd.)
8 small sprigs fresh Rosemary
3 Garlic Cloves (thinly sliced)
* Clean and trim leg of lamb, remove any hard fat
* Cut eight slits in lamb and stuff with rosemary and garlic slices
If using a boneless leg of lamb (because it's all that's available, or all you want to pay, or all you want to eat) then reduce the marinade ingredients by about half.
60 ml. (1/4 c.) Olive Oil
1 Lemon (juiced)
1 tbsp. dry Oregano
2 tsp. Salt
1 tsp. Black Pepper
* Rub olive oil, lemon, oregano, salt, and pepper into leg
* Roast for 30 minutes
lower heat to 375 degrees
Add water to pan if necessary
* Roast for about 3 ½ hours, or until internal temp of 120-135 F degrees
For a 4-5 pd. boneless leg of lamb, roast for about 1 1/2 - 2 hours. I do not care for medium rare lamb, or even medium, so I'll be leaning towards the longer end of cook time and aiming for an internal temp around 150 degrees.
* Remove from oven and allow to rest for 10 minutes
4 Pitas (halved)
cooked Lamb (thinly sliced)
Black Olive Saltsa
Goat Cheese (spread)
226 g. (8 oz.) Arugula
* Toast pita bread
* Spread goat cheese on inside of pita
* Add 4-5 slices of lamb
* Top with black olive saltsa and arugula
This is a good sandwich. If I were to do it again, I might not choose pitas and instead opt for some type of roll but I like the combinations of flavors that this delivers.
GRILLED HERBED RED POTATOES
DERIVED FROM: The Food Network (foodtv.com)
I have done something exactly like these before for some holiday, these are a bit more fine tuned.
14 Red Potatoes (about 4 pds.)
* Slice potatoes into 1/8" thick rounds
60 ml. (1/4 c.) Olive Oil
2 tsp. dry Dill
2 tsp. dry Thyme
Kosher Salt (as desired)
Cracked Black Pepper (as desired)
* Toss potatoes in oil, dill, thyme, salt, and pepper
preheat grill or grill pan
* Grill in batches over medium eat, turn occasionally, until tender (about 10 minutes.)
SAUTEED CARROTS with KIELBASA
This was a spin-off of a recipe I did from (foodtv.com) that included brussels sprouts and chorizo. I came up with this idea then because I think cooked carrot side dishes with big meals are just awful, so maybe this fixes that, or maybe cooked carrots are still the worst thing on the plate.
680 g. (1 ½ pd.) Baby Carrots (halved)
water
* Add carrots to boiling water for about 10 minutes
* Remove with slotted spoon and add to ice water for about 5 minutes
* Remove from water and set aside
30 ml. (2 tbsp.) Extra Light Olive Oil
* Heat oil in pan on medium heat, until oil begins to smoke
226 g. (8 oz.) Smoked Kielbasa (diced)
170 g. (6 oz.) White Onion (diced)
1 Garlic Clove (minced)
* Add kielbasa to pan and allow to crisp
* Add onion and garlic and allow to become translucent
* Increase temp to high
* Add carrots and saute for about three minutes
240 ml. (1 c.) Chicken Stock
* Add stock and allow to reduce to about 1/4 cup
15 g. Unsalted Butter
Kosher Salt
Cracked Black Pepper
* Finish with butter, salt, and pepper for about three minutes
* Serve when ready.
PENNE with MUSHROOM PESTO
DERIVED FROM: The Food Network (foodtv.com)
Third time doing this recipe since I first did it a couple months ago, think it’s great, and did it again. When looking at sides for the Easter menu, this was my first choice for the pasta option.
15 ml. (1 tbsp.) Extra Virgin Olive Oil
280-285 g. (10 oz.) White Mushrooms
15 ml. (1 tbsp.) Worcestershire
15 ml. (1 tbsp.) Medium Dry Sherry (if desired)
Salt
Pepper
* Pulse mushrooms through food processor until finely chopped
* In 10- 12" skillet, heat oil on moderate high heat until hot but not smoking
* Saute mushrooms with Worcestershire, sherry, salt, and pepper until mushrooms liquid has cooked off and they begin to brown, about 10 minutes
1 Garlic Clove (minced)
1/4 tsp. Salt
* Mash garlic and salt into a paste
sauteed Mushrooms
45 g. (3 tbsp.) Extra Virgin Olive Oil
30 g. (1/4 c.) Pine Nuts
10 g. (1/4 c.) fresh grated Parmesan
* Puree the mushrooms, garlic, pine nuts, Parmesan, and olive oil
20 g. (½ c.) packed fresh Parsley Leaves
* Add parsley and pulse until finely chopped
* Cover with plastic wrap until ready to use, up to one week
makes 280 grams
453 g. (16 oz.) dry Penne Rigate
* Cook pasta per instructions, until al dente
* Reserve one cup of pasta water before draining
160 ml. (2/3 c.) Reserved Pasta Water
Mushroom Pesto
cooked Penne Rigate
* Combine mushroom pesto with pasta water until consistent
* Toss with pasta, adding remaining pasta water if necessary.
NUTTY GREEN BEANS
DERIVED FROM: The Food Network (foodtv.com)
I’m sure every seasoned home cook has a very similar recipe. I don’t think I’ve ever used pecans before, decided to give this one a try. One other thing my simiilar recipes have not icnluded that this recipe does - almost a full stick of butter.
water
2 tsp. Salt
* Add salt to a large pot or pan of water andf bring to a boil
680 g. (1 ½ pd. ) Green Beans
* Add green beans till tender (about 5 minutes)
* Drain and cool under tap water
85 g. (6 tbsp.) Unsalted Butter
85 g. (3/4 c.) chopped Pecans (coarse)
7-8 ml. (1 ½ tsp.) Worcestershire Sauce
½ tsp. Salt
1/4 tsp. Cracked Black Pepper
* Add butter to same pot or pan, and melt on medium-high heat
* Add pecans, Worcestershire, salt, and pepper
* Stir frequently until pecans are golden brown (3-4 minutes)
* Add green beans, stir until consistent and warm
* Serve when ready.
LEMON & DILL PICKLED EGGS
It's not Easter without eggs. Last year I did a small jar, and I did consider doing something else gg related, but in the end I decided to go back to the big jar of eggs. The pickled eggs were a bit rushed this year on account of my grocery day falling on the Friday before Easter which just happens to also be the day that everyone and their grandmother decided to do their grocery shopping. I have to be honest I don't usually wait until the Friday before Easter because I like to do the pickled a eggs a couple days earlier, I think I am going to have to remember to not make that mistake again. Since it was the Friday before Easter, I was not finding any of the ingredients I needed for this at numerous locations. As I was going through this process, I came up with the idea to try lemons. I did finally find some fresh dill, but no red chiles, so I decided to try the lemons.
Surprisingly, even though I was rushing to get these pickled as soon as possible on Friday, their doneness was perfect. No gray spots in the yolk, not undone either, with a perfectly creamy center with no dryness. Rushing the process may have helped limit all residual cooking.
30-32 Eggs
* Boil eggs to medium or hard boiled
* Put eggs in ice water for about ten minutes
* Peel and allow to cool
840 ml. (3 1/2 c.) cold water
480 ml. (2 c.) White Vinegar
1 tbsp. Black Peppercorns
2 tsp. Coarse Salt
1 Lemon (sliced)
2-3 Bunches of fresh Dill Weed
* Mix and add dill bunches to corners sides
* Add eggs to mason jar
* Close and seal
* Give it a good shake and refrigerate.
AMARETTO PEACH CHEESECAKE
DERIVED FROM: The Food Network (foodtv.com)
I’ve done a cheesecake for Easter before. There are quite a few cheesecake recipes in the books I am using. This one clicked most with Easter for.
80 g. (1/3 c.) Sugar
42 g. (3 tbsp.) Margarine
* Beat sugar and margarine until light and fluffy
1 Egg
* Blend in egg
90 g. (3/4 c.) Unbleached A.P. Flour
* Mix in flour until consistent
* Spread dough into bottom of 9" springform pan
* Bake @ 450 F degrees for 10 minutes
678 g. (24 oz.) Cream Cheese (softened)
150 g. (3/4 c.) Sugar
25 g. (3 tbsp.) Unbleached A.P. Flour
* Beat until consistent
3 Eggs
* Add eggs one at a time, mixing each in until consistent
453 g. (16 oz.) Peach Halves (can, well drained)
60 ml. (1/4 c.) Amaretto
* Puree peaches
* Add peaches and Amaretto to cream cheese base, mix until consistent
* Pour over crust
* Bake at 450 F degrees for 10 minutes
* Reduce to 250 F degrees and bake for 65 minutes
* Loosen from rim of pan, cool before removing ring, and refrigerate
Peach Slices
Sliced Almonds
* Garnish with peach slices and almonds.
No explanation was given as to why such an elaborate structure would be built over the lions fountain which is being restored. The lions are to be returned this year and once again the water will flow from their mouths. The upper bowl of this fountain is in fact in another garden within the Alhambra, moved many years ago and just discovered recently that it was at one time part of this famous fountain. Whether it will also will be returned was not mentioned.
A large extension is being built at my church, and I've been given the job of documenting the whole process. The pictures can be seen at www.beulahfamilychurch.freeserve.co.uk.
As part of that a new heating system is being installed, which means new pipes, which means new holes. So crawling up into the loft to see what's what I find this. Took a quick snap using the light from the flourescent bulbs and flash bounced around the room. Looking at it later I thought, "I quite like this!"
Cloned out a little bit of pipe in the black space on the left, and toned the picture in Elements. Boosted the contrast with levels to give it a really intense feel.
Oh yeah, originally shot as a small JPEG. I'll have to go back and do a proper shoot in RAW.
Nature is the essence of heaven and earth that has given us thousands of lives and creatures. Nature has a lot of diverse resources with majestic mountain scenes or fields or can also be rivers and seas stretching thousands to the horizon far away. And at this moment, I have come across a very majestic scene with hordes of cacti intertwined for us to think of a green resilient barrier. In the distance is a volcano covered with a layer of white snow like a hero wearing armor and clouds spinning his pants around to create a very murky but imposing space. I think this is a beautiful place to create masterpieces that famous photographers should not ignore.
This magnificent sight was captured by me on a mountaineering picnic and I captured this scenario as a souvenir at 5 p.m. on July 17, 2018 at Vilyuchik Volcano.
Information about the image:
The majestic beauty of Vilyuchik volcano
Size of this photo: 460 x 613 pixels
Camera 📷: Canon EOS R5, EF24-70mm f/2.8L II USM, ISO100, f/6.3, 70mm, 1/500s
Item type: JPG File
Contact information to me:
Full name: Team 3
My email: ntd.123@gmail.com
My phone number: +84 908375738
Current address: Tan Binh District, Ho Chi Minh City, Vietnam
Copyright © 2018 Team 3 - All forms of copying are strictly prohibited.
I was given another opportunity to take photos at Scotland's National Stadium Hampden. This time it was a Euro Qualifier with the national side playing Lithuania. I have to say it's a really tough gig. It wasn't a great night weather wise either. But I enjoyed the experience nonetheless. I fell I'm getting there, but there's still a long way to go to get those shots that the pros get. I take my hat off to them. Scotland won 1-0 scoring.
It took someone before us to give us life, we didn't just fall out of a tree or sprout like a seed.
Give thanks to the one which gave you life!
04/08/2023. Ladies European Tour 2023. The Women's Scotland Open. Dundonald Links, Troon Irvine. Scotland, 3rd - 6th August. Eleanor Givens of England during the second round. Credit: Mark Runnacles / LET
25/06/2026. Ladies European Tour 2026. Tipsport Czech Ladies Open - Royal Beroun Golf Club, 26th - 28th June 2026 - Beroun, Czech Republic. Hannah Burke of England, Ellie Givens of England, Liz Young of England at the practice range. Credit: Mark Runnacles/LET
Given the main use of the line by units, there are no points to allow a run round by loco hauled services. However, the main platform headshut has is sufficient to accomodate such services, and the signalling designed to allow a loco to follow a train down and return it to Cork. This facility has beed used by IRRS and RPSI specials (both steam and diesel). Will the tracks ever be extended back to Youghal? Only time will tell!
2015_05190058
Diane was given the assignment to cover The B-52’s show at The Space at Westbury in Westbury, NY. The Mike & Ruthy Band were the opening act. Click this link to see her photographs and read her review of the show
crypticrock.com/the-b-52s-rock-the-space-at-westbury-ny-2...
©Diane Woodcheke
dwoodcheke@gmail.com
Given that I quite like strange macro close-ups of everyday objects, I find it quite suprising I haven't entered the Mundane Challenge yet. Here is my entry to the very excellent Mundane-Cardboard challenge - the more I look at this the more fascinating it gets! Also a handy one for the weekly 'structures' theme I think!