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Making Things
The Hand Book of Creative Discovery
By Ann Wiseman
Copyright 1973 | Fifth Printing
Batik! What fun!
Making a small batch of matcha icecream in my simple icecream maker.
Klik om meer te lezen over: matcha
Week 51 of 52 in 2013. The theme is MEMORIES. And one of the things I like best about being a photographer is making memories. Whether it's a portrait, a sunrise, or visiting a new waterfall, each shot becomes a memory. Thanks to my friend Tony for allowing me to use his camera to take this self portrait of me in action.
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Oct 21, 2012 Annual American Cancer Society Making Strides Against Breast Cancer 5 mile walk through Manhattanville College campus as well as the surrounding streets of Purchase, NY..
NOTE: All photos require the written permission of copyright holder Maria R. Bastone for usage. WEB USAGE MAY REQUIRE MODEL RELEASE. NO MODEL RELEASES; NO SALES; NO TRANSFER OF RIGHTS TO THIRD PARTY NOR REPRODUCTION IN ADDITIONAL NON ORIGINAL FORMS. Client will indemnify photographer from any use of image.
1. Some Ingredients for Sülze, 2. Making Sülze Stock, 3. Boiling Garnish in Stockpot, 4. Garnish for Sülze, 5. Sülze: hot meats, 6. Sülze: garnish, hot meats, parsley, 7. Clarifying Stock, 8. Stock after clarifying, 9. Sülze, 10. Sülze: turned-out, 11. Sülze, sliced, 12. Summer Food
This takes 2 days to prepare. Here's a recipe from an earlier occasion:
½ pig’s head; 1 trotter (helps jelly to set); 1 onion; 2 sticks celery (better still: a thick slice of celeriac); 1 large carrot; good handful parsley (stalks are fine); 1 tsp each: coriander & lightly crushed pepper; pinch carraway seeds (if handy); 2 cloves; 2 bay leaves; 3 crushed juniper berries;
Wash the head and trotter, cover with water (about 3 l) and bring to the boil. Pour off water, flush with cold water and rinse thoroughly. Shave off the bristles and trim obvious dirty and bristly bits between the trotter’s toes and from the head. Just cover with fresh water, bring to a lively simmer and skim repeatedly for the first 30 min. Reduce heat to a gentle simmer. Add the spices and roughly chopped stock vegetables and simmer for 4h.
Drain and chill stock in a smaller pot (preferably in a water- or icebath). Discard the vegetables. Trim off and chill the meat (work quickly, leaving the meat whole—it cuts easier when cold. The skin and thick layer of fat on the cheek can be trimmed off separately: I add some of the skin to the meat and make crackling and lard with the fat).
2-3 tbsp white wine (or cider) vinegar; 150 g lean gammon; 1 egg white; 2 gherkins; ½ jar mushrooms or 50g small button mushrooms steamed and marinated (this can simply be done in pickle juice); 2 tbsp finely chopped parsley
Lift the fat off the stock. Poach the gammon in it for about 20 minutes and set aside. Lightly beat the eggwhite until it just holds air then stir into the stock and and reduce to just over ½ pint. The eggwhite will clarify the stock. Add the vinegar to taste and adjust seasoning. Pour through a fine metal sieve set over a colander with a double or tripple layer of muslin. Use immediately.
While the stock is reducing, cut the cold meats into neat cubes. Finely slice the mushrooms and chop the gherkins. Mix with the parsley and a little white pepper.
Prepare a suitable mold (a loaf tin is ideal). Lining the mold with clingfilm makes it easiest to lift out the finished product and also serves to keep it covered. Otherwise rub with a little oil; the Sülze can then be upended onto a plate after dipping the dish briefly into hot water. Loosely arrange the cubed meats and garnish, adding the clarified stock as you go. Chill quickly (best in an ice bath), cover with clingfilm and leave to set for 3h to overnight in the fridge. Eat within 2 days, served with gherkins, pickled onions, made mustard, flaky salt, white pepper and light rye bread or potato salad plus, of course, beer (or cider). Tip: use a large, heavy knife to slice. For neat results, dip the blade into hot water and apply gentle but firm pressure. An electric meat slicer is best for sandwich-thin slices.
(Created with fd's Flickr Toys.)
Making-of of my contest entry - Vote for me HERE!
Once it was put together, I had to wrap it with tape on the outside. Older contest entries are visible in the background, and my impromptu tape roll (less unwieldy than a regular roll) hangs from the partially-applied wrapping strip in the foreground.
Client: Nova banka, Banja Luka
Mascot made by www.skillsdivision.com
..for less formal encounter visit us @ Facebook ...so drop by :)
My Shushu arrived today and she is lovely! I introduced her to my other mnf, Holly, and they got along great, Holly even let Shushu borrow her wig. ^^
Shushu'll soon get a new, lighter faceup since she's gonna have white or grey hair.
Oct 21, 2012 Annual American Cancer Society Making Strides Against Breast Cancer 5 mile walk through Manhattanville College campus as well as the surrounding streets of Purchase, NY..
Survivor Lianne Archer-Grascia [social worker; New Rochelle] dances with stepdaughter Madison Grascia. .
NOTE: All photos require the written permission of copyright holder Maria R. Bastone for usage. WEB USAGE MAY REQUIRE MODEL RELEASE. NO MODEL RELEASES; NO SALES; NO TRANSFER OF RIGHTS TO THIRD PARTY NOR REPRODUCTION IN ADDITIONAL NON ORIGINAL FORMS. Client will indemnify photographer from any use of image.
Oct 21, 2012 Annual American Cancer Society Making Strides Against Breast Cancer 5 mile walk through Manhattanville College campus as well as the surrounding streets of Purchase, NY..
NOTE: All photos require the written permission of copyright holder Maria R. Bastone for usage. WEB USAGE MAY REQUIRE MODEL RELEASE. NO MODEL RELEASES; NO SALES; NO TRANSFER OF RIGHTS TO THIRD PARTY NOR REPRODUCTION IN ADDITIONAL NON ORIGINAL FORMS. Client will indemnify photographer from any use of image.
Oct 21, 2012 Annual American Cancer Society Making Strides Against Breast Cancer 5 mile walk through Manhattanville College campus as well as the surrounding streets of Purchase, NY..
Phil and Terry Wax, Harrison Assn Teachers..
NOTE: All photos require the written permission of copyright holder Maria R. Bastone for usage. WEB USAGE MAY REQUIRE MODEL RELEASE. NO MODEL RELEASES; NO SALES; NO TRANSFER OF RIGHTS TO THIRD PARTY NOR REPRODUCTION IN ADDITIONAL NON ORIGINAL FORMS. Client will indemnify photographer from any use of image.
My wife is doing a course which includes wig making. This is a close up of her practising the art.
Taken with my old digital Canon EOS, with a Hasselblad Zeiss 150mm CF lens on adapter.
Jon fell off first, then Katie, then me but Luther made it to the top of this awkward and balancy route!
Good session down at the Foundry climbing wall in Sheffield..
One of several flowershops in this area, specialising in flower arrangements for funerals. (a group of people buy a big arrangement together just before the ceremony begins).
By the way, the women are working on the sidewalk here, there's no space in their shop to do this.
We had not eaten lunch and the ladies gave use a couple of pieces of bread - one with butter. It was delicious.
I stumbled across a local production house in the midst of making a documentary of the window cleaners at the Petronas Twin Towers, Kuala Lumpur. They were sandwiched in between two very large billboards - isolating the traffic noise. I sneaked from behind and took the shoots from the public right of way, and they were kind and polite to let me.
Edited with the Mac iPhoto.
OLYMPUS OM2, F-Zuiko 50mm F1.8, KODAK Proimage 100, Wide Open
Click here to learn more about Camp Humphreys
By Victoria Choi
USAG Humphreys Public Affairs
CAMP HUMPHREYS – “Kimjang” is an event where kimchi, the ubiquitous food in Korean cuisine, is made in preparation for winter. However, making kimchi is a very labor-intensive process so many neighbors divide up the different parts of this process and then make a huge batch for the entire village. In the past, Kimjang was a way to survive the harsh winters and build ties with neighbors.
The Camp Humphreys Better Opportunity for Single Soldiers (BOSS) program and the Mannam Volunteer Association worked together to organize a Kimjang event, Dec. 1, for those who wanted to volunteer making and giving away kimchi.
More than 30 Soldiers and civilians of Humphreys Community took part and experienced making kimchi and shared it with the elderly and underprivileged people of Gaemi Maeul, located on the northwest slope of Mount Inwangsan, in Hongje-dong, Seoul.
“The purpose of our Kimjang event was to share the meaning of love and the true meaning of helping, giving, and sharing,” said Charleen Hull, Mannam’s South Branch team leader. “We wanted to share with the people of Gaemi Village, who are financially struggling and unable to support themselves due to being elderly or physically disabled. Many of the elders live alone and go to the hospital every day. They are unable to cook for themselves and too proud to ask for help.”
Specialist Kareen K. Medeiros, assigned to Headquarters and Headquarters Company, U.S. Army Garrison Humphreys and who serves as the Camp Humphreys BOSS President, said “The BOSS program decided to get together with Mannam for this project because I thought it would be a good thing for some of our military personnel to get involved with the Korean community and to give back. In my opinion it (the Kimjang event) is very important. We are here overseas, in a host country and having to serve with the Korean military. I feel it is a wonderful opportunity for our single Soldiers to come and experience what everyday living is like here in Korea and what better way to do that than to see some of the traditions themselves.”
Private Tony Harrington, assigned to 719th Military Intelligence Battalion, came to the event with his friends and enjoyed making kimchi for the very first time.
“The reason I came here is because I met a lot of good friends during the ‘Troops for Trash’ and they talked me into coming and making kimchi,” said Harrington. “This is my first time in Korea. I have only been here for (about a ) month and a half and I find it quite fine. During my stay here I try to learn more about this country and this is my first experience with kimchi. It is worth a try. So I’m having fun and enjoying making it.”
Another day and another visit to WWT Slimbridge, Gloucestershire.
A Northern Shoveler making a splash after the rain had passed through..
Images best viewed in "lights out" L key.
I went to a jewellery making workshop at Westhope College in Shropshire on Saturday but got fixated on copper instead.
Neither did I make any jewellery!
With the consent of the tutor, and after having mastered the basics of manipulating metal, annealing it and then applying solder, I moved on to more experimental work.
I spent some time making copper spoons and wrapping decorated glass fragments and also in cutting copper sheets into tiny pieces and piercing them.
Since then I have discoloured them using a solution of ammonia, vinegar and salt and then added embossing power.
These are a work in progress