View allAll Photos Tagged goat's
(Note to self: this is my main photo posted today, i.e. the very last photo uploaded. Let me know if you see my photos posted in a different order - thanks).
The dreaded Goat's-beard, a highly invasive, non-native plant that has spread (and keeps spreading, despite attempts to control it) in our natural areas in the city. Too bad, because both the beautiful flower and huge Dandelion-like seedhead are most attractive.
en.wikipedia.org/wiki/Tragopogon_dubius
This photo was taken the day before yesterday, 15 June 2015, when I went on a morning birding walk with friends at Griffith Woods. All the birds we saw were so far away, so I mainly came home with a few photos of flowers. Just for my own memory, I'll add the leaders' list of the 39 bird species below.
Gadwall-2
Am. Wigeon-1 f.
Mallard-6 ad./10 juv.
Common Goldeneye-2
Bald Eagle-1 ad.
Red-tailed Hawk-1
Sora-1+
Killdeer-1+
Spotted Sandpiper-5
Ruby-throated Hummingbird-2
Belted Kingfisher-1
Yellow-bellied Sapsucker-2
Downy Woodpecker-1+
Northern Flicker-1
Least Flycatcher-2
Blue Jay-1
American Crow-4
Common Raven-3+
Tree Swallow-4
Violet-green Swallow-2+
Northern Rough-winged Swallow-4
Bank Swallow-20
Black-capped Chickadee-3
Red-breasted Nuthatch-1
House Wren-3
Ruby-crowned Kinglet-1
American Robin-15
Gray Catbird-2
Cedar Waxwing-10
Yellow Warbler-6
Chipping Sparrow-1+
Clay-colored Sparrow-6
Song Sparrow-1
White-throated Sparrow-4
White-throated Sparrow-1
Red-winged Blackbird-6
Brown-headed Cowbird-8
Pine Siskin-6
American Goldfinch-4
404nm laser excitation, photographed through a light yellow filter.
This goat's cheese, called Martlet Gold, comes from www.nutknowlefarm.co.uk/index.html in Sussex. It has a cheese washed rind and is quite powerful and pungent. Similar to a French Langres.
On the internet, several flame wars can be found on nerds, sandals and socks of goat's wool. Sandals are not done, sandals with socks are unacceptable, but sandals with socks of goat's wool are beyond any form of civilisation!
ODC - Theme (15-10-2011): Nerdy
This is one of our most invasive, destructive plants and it has taken over a lot of our parks and natural areas. Introduced from Eurasia. The bright yellow flower is beautiful, as is the dandelion-like seedhead, but what a huge problem it is.
Another shot of this subject, this time looking through the top layer of the seeds' "parachutes" and into the seed head itself:
Pentax Mz-S, DFA 100mm macro, Ultrafine Xtreme 400 in D76 stock / 7min.
16-04509_tu4
As soon as I entered Pizza Express in Ambience Mall, I noticed that it was very tastefully done & lit up or to put in simple words a customer’s delight. Our review started with a fun exercise, making our own Pizza!. The bloggers present had to make a pizza using ingredients provided to us and the best looking pizza was actually awarded a prize at the end of the evening,
Coming back to the dinner, I ordered Orange juice, pineapple juice, Berry Frezta & Peach ice tea. All of them were good especially the berry freest as it gave a much needed refreshment to the start of the meal .
For starters, I ordered a dish called Ramiro Al Forno. It was basically crispy bell peppers with goat cheese, herbal leaves with some mushroom & a balsamic syrup glaze with the mushiness of goat cheese & mozzarella. Cheese lovers would totally dig this creation. On another note, the names of all the dishes were as they are all over the world, in Italian. Good to know they are not changing anything for an Indian audience.
The second starter was Polpette (Chicken meat balls in chicken Bolognese sauce) which had minced chicken & the meat balls. I was completely taken in by the hearty dish of meatballs doused in the gravy garnished with fresh parsley and served with warm dough sticks.The third starter I had was Dough balls Poppio which was made of basil pesto, pesto rosso & garlic butter. I found it to be decent but I must compliment the basil pesto. Their recipe is to die for and one of the most fresh and sublime tasting pestos in the city.
Then I had Penne Pollo Piccante pasta in white sauce as well as Red Pasta Penne Siciliana. I found it lacking in a flavour and also as I like my pasta to be well cooked, the al dente version did not suit my palette.Anyway people who enjoy al dente pasta might like these dishes. I also had Goat Cheese Salad. It was full of great goats cheese & many salad leaves and was nutritious and light.
Coming to the pizzas which were thin crust, very crispy and probably the best!!!
The veg pizzas I had were Padana which was made of goat’s cheese, spinach & caramelized onions. It was really yum. This name(padana) comes from a Valley in Italy. While I was eating, there were performances by the chefs which I enjoyed a lot as I was entertained as well while eating. The pizza chefs had amazing pizza tossing skills that kept me in raptures.
The other veg pizza was Pomodoro Pesto- This thin crust pizza is served on an authentic Italian Romana base. Each slice of Pomodoro Pesto topped with juicy marinated cherry tomatoes, mozzarella and fresh basil turned out to be a melt-in-the-mouth heaven with flavours worth cherishing. This for me was the most spectacular dish of the night and I doubt there are many better pizzas in Delhi at the moment. I could com back just for this to Pizza Express again and again.
The last veg pizza was Cipolla Piccante which had onions, green chillis and jalapenos. It again had a great combination of flavours and was a hit among the fellow bloggers.
I also got to try some of their non-veg pizzas, the smokey chicken one called Pollo Ad Astra which was mixed with many fine ingredients & spices that I fell in love with the taste. The other non veg pizza was Pollo Forza which was okay and the third one was American pepperoni which was good. We had chilli & garlic oil on our tables to have it with the pizzas which made the pizza more delicious & juicy to taste. To conclude, their pizzas were too good to resist and as a combination maybe the best in town
For desserts, I had choco fudge cake with mascarpone cheese which was just amazing. Even the other desserts I had like the banoffee pie was irresistible. In fact you must never miss out on their cheesecake too as it is one of the best baked variety the I’ve had. Overall their pizzas and desserts make it a fine fine place to dine.
Overall I was impressed with the ambience, the hospitality, the quick service & the food above all. I would recommend this place highly to people who love variety & a touch of “Italiano” in their pizzas.Loved the team of the amazing chefs who never got tired of serving & performing. Hats off to them! I definitely want to come again to try the other yummy sounding stuff on the menu.
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This is the rear end of a goat photographed at the New Orleans zoo (pre-Katrina). Front end also available.
Gladiolus is native to tropical Africa and areas around the Mediterranean and Middle East. It is believed that gladiolus plants were first brought to Europe in the early 18th century. Around the 1820s, gardeners began to seriously cultivate gladiolus and create hybrid varieties that became very popular in gardens and as cut flowers.
Around 1837, new green, brown and purple shades of gladiolus flowers were developed in Belgium. In 1870, the French introduced a newly discovered species with deep purple streaks. By the 1880s, German and other European plant breeders had developed over 2000 named varieties of gladiolus, which first appeared in American nurseries around 1891 and became wildly popular.
There are 255 species of gladiolus and the plants range in size from two to five feet tall with elegant trumpet-shaped blossoms that grow in a double row along the stem. You can find hybrid varieties with ruffled, wavy or frilled petals and the flowers can be found in every color.
- Mediterranean and British gladiolus flowers were used by herbalists to treat physical ailments.
- Some parts of the gladiolus plant are poisonous if eaten by humans or animals.
- Some species may cause skin irritation or allergic reactions when touched.
- Gladiolus roots were used in England as a poultice for drawing out thorns and splinters.
- Powdered gladiolus roots were mixed with goat’s milk to soothe colic in babies.
ProFlowers.com
It was Viki's birthday party (part 1 of 2) tonight, and amongst the features was this fabulous cheese cake.
Crafted in the Woolton Cheese Shop, it featured five tiers of cheeses (a goat's cheese, a strong cheddar, a Wensleydale with cranberries, a brie and a cheddar) and went down a treat with some crackers.
And the leftovers are currently in the back of my car. Let's see if I go dipping for breakfast. ;)
Oh, and it's a bollocks awful shot. But it was dark.
This is the dreaded Goat's-beard, a highly invasive, non-native plant that has spread (and keeps spreading, despite attempts to control it) in our natural areas in the city and beyond. Too bad, because both the beautiful flower and huge Dandelion-like seedhead are most attractive. Taken on June 18th, in the Boat Launch area of Fish Creek Park.
Suzie The Floozie works on the "Why NOT A Goat?" goat. I saw the box for the pocket pussy (deliberately inserted upside-down) in her car.
This is a tribute to Mary Magdelen's legal problems -- she lost custody of her child for attending SubGenius events, but the judge eventually had to recuse himself after BoingBoing brought attention to his obvious religious leanings, abusive conduct, and failure to separate his religious views from his professional conduct.
Later, someone said he put vaseline (or something else sticky, like melted marshmallows) in the goat's "pussy", because he just knew that someone would get curious and stick their hand in it. And they did. Apparently someone walked around with the sticky white stuff on their hand, freaked out and in denial, unable to wipe it off until he was told it was actually a harmless substance. I wish I could have photographed that person's face! Classic!
Reverend Susie The Floozie, The Senator.
fake goat, goat vagina.
SubGenius. diptych. fake animal comedy.
Brushwood Folklore Center, Sherman, New York.
... Read my blog at ClintJCL.wordpress.com
BACKSTORY: After 20 years of interest in the Church Of The SubGenius, I finally got to go to X-Day! Praise "Bob"! A SubGenius MUST have SLACK -- and I was finally getting it when needed the most.
...Read my blog summaries of X-Day here:
Day #1 (Wednesday): clintjcl.wordpress.com/?p=1667
Day #2 (Thursday): clintjcl.wordpress.com/?p=1669
Day #3 (Friday): clintjcl.wordpress.com/?p=1671
Days #4 & 5 (Saturday & Sunday): clintjcl.wordpress.com/?p=1673
We were along the California Coast, close to Bodega Bay, and the waves were rolling in and the sky was misty and wet with spray. I loved these big rocks and the power that was shown here. This was close to Goat Head Point. May you be blessed with the wonder of God's creation, as the mists are cleared, and His wonder is revealed.
Dinner at The Willows Inn with Chef Blaine Wetzel on August 15, 2013.
twitter: @frodnesor
Butter of Goat's Milk
With black salt. Notes: So, subtly smoky. Wonderful.
Asador Etxebarri
Errenteria, Spain
(October 10, 2012)
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