View allAll Photos Tagged grasshopper
Posing nicely!
Kennack Sands - Cornwall (July 18)
Thanks to David W - Final instar field grasshopper!!
Lucky shot in our garden
Canon 5DII with Sigma 150/2.8 Macro
580 EX flash
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I was out looking for the elusive hummingbird moth (biggest insect I've seen in Chicago) when this grasshopper jumped onto a bush right next to me. Despite having my lens about 2 inches away , he didn't even shrug - what a ham!
Faville Prairie
Wisconsin State Natural Area #3
University of Wisconsin-Madison Arboretum
~permission required to visit~
Jefferson County
I found a number of these brightly marked grasshoppers, Agriacris tricristata, along the road leading up to the Canopy Tower Lodge. In addition to the bright yellow spots, it also had long spikes on its back legs.
See: orthoptera.speciesfile.org/Common/basic/Taxa.aspx?ExpandI...
Canopy Tower Lodge, Soberania National Park, Panama, July 1, 2012
Found the grasshopper in the bush, we saw quite a few that day which was a bit unusual. The grasshopper's mouth is a bit further down the face.
I hope you are all well and keeping out of mischief ?
I am too busy for mischief : )
Have a good one
This is the Grasshopper, a classic cocktail likely invented by Philibert Guichet for Tujague's in New Orleans around 1919. The story goes that he created it for a cocktail competition, but it came in second place. Feeling confident, Guichet brought it back to his bar and put it on the menu where it saw success. His version was equal parts, crème de menthe, crème de cacao and cream. During the "dark ages" of cocktails (i.e. disco era), this drink saw a lot of popularity and where most people recall it being made with artificial flavored crème de menthe colored with green food dye and ice cream. While I have faith that an ice cream version can be excellent, this is a recipe that is true to Guichet's Grasshopper.
1 oz crème de menthe (Use the real stuff! Marie Brizard, Giffard, Tempus Fugit are all fantastic)
1 oz crème de cacao (Again, use the real stuff! Marie Brizard, Giffard, Tempus Fugit are all fantastic)
1 oz heavy cream (half-n-half can work too)
8 mint leaves
Gently muddle the mint leaves in the bottom of a cocktail shaker. Add the rest of the ingredients and ice. Shake until arctic cold. Double-strain into a chilled coupe glass. Garnish with a mint sprig.
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