View allAll Photos Tagged hell.
“One's condition on marijuana is always existential. One can feel the importance of each moment and how it is changing one. One feels one's being, one becomes aware of the enormous apparatus of nothingness -- the hum of a hi-fi set, the emptiness of a pointless interruption, one becomes aware of the war between each of us, how the nothingness in each of us seeks to attack the being of others, how our being in turn is attacked by the nothingness in others.”
Cảnh báo ... lừa tình vô số không nên tin tội phạm số 1 của DA qua các năm nay đang trên đường truy tìm.
Isidore Heller House (Frank Lloyd Wright, 1897) represents a turning point between Wright's Sullivanesque designs and his more recognizable Prairie School style. (NRHP #72000450)
A while ago, I wrote about a place in San Francisco that has some of the best sausage and burgers in the world. On Tuesday, a new contender for the best burger list opened it's doors. Unfortunately for my weight loss plans, it's just over a half mile away. Luckily, the walk home is uphill.
Owner and "Improprietor" Michael Landrum announced the opening earlier this week in a post on local food board donrockwell.com/. The response was predictably salivating. The predictability come from the fact that Landrum has redefined the steak house at his Ray's the Steaks and Ray's the Classics, and if he can bring some of that talent to bear on the poor lowly burger... Well, you get the idea.
With all the anticipation, I was hoping it wouldn't be a disappointment. Sometimes, when the hype is high, the reality can't hope to meet it. That's not the case here, though. This is one of the finest burgers to ever cross over my teeth. Seriously. It's at least as good as Rosamunde's in San Francisco.
I ordered the burger cooked "recommended," and with Rogue Creamery's Smokey Blue and some apple wood smoked bacon. It really needed very little else, so I had some of their Hell-sauce and a tomato and lettuce leaf to make me feel better about the 10 ounces of beef.
This isn't the dense burger of your childhood. This burger is almost airy, for crying out loud. Your teeth don't really need to chomp into it. Just get it in the general vicinity of your mouth and it'll crumble right in. I'm guessing it would be more toothsome if I had it grilled longer, but where in the world can you order a rare burger and not be afraid of having to go to the hospital after?
If there is a downside to this burger, it is that the bun just can't stand up to it. I think, next time, I'm going to ask for mayo and see if they'll put it on the bottom bun. Maybe that'll help prevent the bun from soaking all the juice and disintegrating.
The corn on the con and the watermelon are both nice touches, and I would recommend waiting on eating them until after you've had the burger. Between the corn and the root beer float, I was almost bursting when I got done with the burger.
This is a really good burger, and probably the best I've ever had. The kind that's worth driving into a strip mall in Rosslyn and seeking out the unadorned building for. If you haven't had the chance to go, you should. My next burger is going to be the pepper burger, which I'm hoping is just like the pepper crusted steaks next door.
The hell cat design was the cumulative result of many different things. The body was something that has been on my mind for some time, and in many ways is the refined and distilled version of my very first guitar. It is actually closer to the sketch that inspired my first build than my first build ended up being.
I first sketched up the unique bridge shape this time last year. It was originally intended to be used for a fanned fret 8 string I was designing but the customer ended up backing out. I really liked the general shape though, so I changed for use on a mono scale six string.
The top is carved buckeye burl. The tailpiece, bridge, pickup covers, knobs, and truss rod cover (not in the photos) are made from claro walnut burl. the body has a soft maple core, with eastern black walnut wings. The neck is curly eastern black walnut. Headstock veneer is buckeye burl front and back. Peters logo is in copper, and the nut is buffalo horn. The fretboard is EIR with abalone set in copper. All the binding is curly maple.
It has a master volume, master tone, 3 way selector, and series/single/parallel switch for each pup. Pickups are GFS soapbar 180’s and tuners are grover locking.
To see others visit
Strane nuvole in cielo
25 Maggio 2012
Finale Ligure (SV)
Italy
Nikon D5000
iNikkor 18-200/i
bDati Scatto/b
Aperture: f 11
Speed: 1/15
ISO 200
Focal length: 34mm
☠ ℍⓐℂⓚ¥
The lighthouse standing on the entrance to Macquarie Harbour, known as Hells Gates.
It is a notoriously shallow and dangerous channel entrance to the harbour. The name of the channel relates to the original convicts' claim that it was their point of 'entrance to Hell,' their Hell being the Macquarie Harbour Penal Station on Sarah Island and the outlying surrounds of the harbour.
Everglades Wilderness Writing Expedition students on overnight camping trip to Hell's Bay in the southern Everglades
La escuela IMVAL tiene como costumbre organizar una exposición conjunta de los alumnos de fotografía al finalizar el curso. El tema del año que cursé yo fue "emociones", siendo el objetivo elegir una y retratarla.
Desde una perspectiva antropológica y cognitiva se considera que existen seis emociones universales: Sorpresa, Asco, Tristeza, Ira, Miedo y Alegría. Para este proyecto escogí la Ira, queriendo reflejar su visceralidad.
Si queréis ver la exposición completa, seguid el link: www.flickr.com/photos/imval/albums/72157631941457054
From todays (4.25.2011) shoot with my friend Monika Forintos. She's a fellow photographer but she models too! My primary model didn't show today, so Monika took over and I think the results were great!!
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Met een vertraging van 90 minuten passeert op de lekker zonnige 8 februari 2011 de nog fris bestickerde HUSA 1609 met de bedreigde Leeuwarden-shuttle 50063 naar Rotterdam tussen Putten en Nijkerk.