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NIBS Buses Scania Omnicity Reg LX08 ECW in its smart new livery, in the road outside Mardens waiting for its driver
27 March 2015
Formerly Go Ahead Docklands SOC8.
Copyright © John G. Lidstone, all rights reserved.
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Copyright © John G. Lidstone, all rights reserved.
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From left to right, Platinum #3776 Century Fine Flex (FF), Pilot Custom 742 Falcon (FA), and the Namiki Falcon Soft Fine (SF). None of the nibs are damaged but they do have little touches of ink here and there.
Copyright © John G. Lidstone, all rights reserved.
I hope you enjoy my work and thanks for viewing.
NO use of this image is allowed without my express prior permission and subject to compensation/payment.
I do not want my images linked in Facebook groups.
It is an offence, under law, if you remove my copyright marking, and/or post this image anywhere else without my express written permission.
If you do, and I find out, you will be reported for copyright infringement action to the host platform and/or group applicable and you will be barred by me from social media platforms I use.
The same applies to all of my images.
My ownership & copyright is also embedded in the image metadata.
Not quite the right time of day for the sun...
A regular visitor to the routes, Stephensons of Essex ADL Enviro200 SK07HLV (414) heads along Station Road in Elsenham whilst working a Route 7A service for Bishops Stortford 19/02/24 19/02/24
Alexander Dennis Enviro 200 - ADL Enviro 200 ( Scarborough built body )
New to ( National Express ) Travel London 8548 during June-2010 . Subsequently passing to abellio London , when they acquired Travel London ‘s Routes and vehicles .
Acquired by Stephensons of Essex in a dealer capacity during the Autumn of 2018 . From whom I am unsure . Used initially by Stephensons associated Company NIBS in the late spring / early summer of 2019 .
Leaving the roadside sops in Colchester , Essex , which ( laughingly ) they ( Colchester Council ) call the Bus Station .
Working on Route 105 to the Essex coast at Walton-on-the-Naze . Travelling via Tendring and Weeley.
Wednesday lunchtime 26th-May-2021
A set of wallpapers with Fountain pens from Pelikan, Montegrappa and Lamy. 16:9 widescreen ratio, enjoy!
NIBS Buses 330 (MX59 AWF)
Optare Solo M880
Route 21 to North Benfleet via Paynters Hill and Pitsea
Basildon Bus Station, Basildon, Essex
Taken on 19/04/2021
Copyright George Batchelor 2021
NIBS Buses SOC1, LX08ECD | Basildon Asda
Friday 10th October 2014
@ Londontransport3/ Mark Mcwalter 2014
Basildon 3/7/91
TUO 260J Bristol Rell / ECW
Ex Southern National 2748
The 21 ran from North Benfleet to Noak Bridge via Pitsea and Basildon. In later years it was combined with NIBS 511 route and ran from North Benfleet to Shotgate via Pitsea, Basildon and Wickford. Now only the North Benfleet to Basildon section of the route is in operation.
NIBS Buses no 443 (YX10 FEU)
Former Abellio ADL Enviro 200
Service 21
Brentwood High Street
7th December 2019
Copyright © John G. Lidstone, all rights reserved.
You are warned: DO NOT STEAL or RE-POST THIS PHOTO.
It is an offence under law if you remove my copyright marking, or post this image anywhere else without my express written permission.
If you do, and I find out, you WILL be reported for copyright infringement action to the host platform and/or group applicable.
The same applies to all of my images.
My copyright is also embedded in the image metadata.
Copyright © John G. Lidstone, all rights reserved.
It is an offence under law if you remove my copyright marking, or post this image anywhere else without my express written permission.
Copyright © John G. Lidstone, all rights reserved.
It is an offence under law if you remove my copyright marking, or post this image anywhere else without my express written permission.
On display at and part of the 'tour' at the Chocolate museum in Brussels, Belgium.
With less than 5% of cocoa flowers producing fruit (the cocoa pod) those who do grow them between 8 and 14 inches in length. The one shown is about 10 inches in length.
Cocoa beans (foreground) are fermented for about 5 days during which their flavour develops and the seeds turn a rich shade of brown. The inside of the bean is called the nib (center) and they are ground into a non-alcoholic liquid named Chocolate Liquor. A hydraulic press (known as the broma process) squeezes the butter (seen above as the white block) out of the liquor. The remaining 50% is 'cocoa powder'.
Different combinations of cocoa powder, nibs, milk, sugar, cream, amongst other ingredients make for the various combination of chocolates we find in our stores today.
The business was closed when we passed by that day in Oct 2014. I should have inquired about the sign. It was gone within the next 6 months.
Copyright © John G. Lidstone, all rights reserved.
You are warned: DO NOT STEAL or RE-POST THIS PHOTO.
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Basildon 20/11/98
Bristol VR / ECW
New as Eastern Counties VR304 8/81. Acquired by NIBS From Cambus 8/98.
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It takes a lot to get us excited here at Jeremy Hammons Photography. Getting a new L lens or a new 2013 mustang usually gets us pretty amped....So you can imagine how getting in a fresh shipment of Wacom Intuos 5 pen nibs makes us feel!!!!
Find me on Facebook: Jeremy Hammons Photography
NIBS Buses 83 LX08 ECF, in Furtherwick Road, Canvey Island, on a shuttle service in connection with the Castle Point Bus Museum's open day on Sunday 12th October 2014. DSCN31698.
Scania N230UD OmniCity 10.8m. Ex-Go-Ahead Docklands Buses SOC 3.
Copyright © John G. Lidstone, all rights reserved.
You are warned: DO NOT STEAL or RE-POST THIS PHOTO.
It is an offence under law if you remove my copyright marking, or post this image anywhere else without my express written permission.
If you do, and I find out, you WILL be reported for copyright infringement action to the host platform and/or group applicable.
The same applies to all of my images.
My copyright is also embedded in the image metadata.
Copyright © John G. Lidstone, all rights reserved.
You are warned: DO NOT STEAL or RE-POST THIS PHOTO.
It is an offence under law if you remove my copyright marking, or post this image anywhere else without my express written permission.
If you do, and I find out, you WILL be reported for copyright infringement action to the host platform and/or group applicable.
The same applies to all of my images.
My copyright is also embedded in the image metadata.
…well, what would you call them?
The most time-consuming dessert I made for Thanksgiving this year, easily the most decadent, and certainly the one that got the most attention (several of them vanished before the meal was served!) This is a layer of fudgy brownie with cocoa nibs, covered in a layer of peanut butter fudge, then a layer of salted caramel, then a layer of dark chocolate ganache. The recipe(s) is (are) entirely my own, either things I’m working on (like the brownie; trying to work out a good ratio-a-la-Ruhlman) or things that have been in my go-to stable for a while (the caramel and ganache).
Photo-wise, this was shot in the morning light on Thanksgiving, on my front porch. I thought the close-up framing and the square crop complemented the shape and arrangement of the brownie, and emphasize the decadence a bit (not that it needs that much help).
Ingredients
For the brownie layer
6 oz. unsalted butter
3 oz. vegetable oil
7 oz. brown sugar
8 oz. granulated sugar
2 oz. bittersweet chocolate (I used Hershey's “Special Dark”)
3 large eggs
1 tsp. vanilla extract
8 oz. all-purpose flour
1 oz. dutch-process cocoa powder (I usually use Hershey's “Special Dark” cocoa powder, which is a blend of natural and dutch-process)
1 tsp. kosher salt
2 tbl. cocoa nibs
For the peanut butter fudge layer
14 oz. (2 c.) granulated sugar
1/3 c. smooth peanut butter
2/3 c. whole milk
1.5 oz (3 tbl.) butter
1 tsp. vanilla extract
heavy pinch salt
For the caramel layer
11 oz. (about 1 1/2 c.) granulated sugar
1/4 c. light corn syrup
3/4 c. water
1 c. heavy cream
2 oz. butter
1 tbl. coarse sea salt
For the chocolate ganache layer
12 oz. bag chocolate chips or 12 oz. bittersweet chocolate, chopped (I used Hershey's “Special Dark” chips)
1 c. heavy cream
Directions
Preheat your oven to 350°F.
Spray a deep 13"x9" baking pan with cooking spray and line it with parchment, such that the parchment comes up the sides of the pan. I use a technique for this that I’m sure I first saw described by Jacques Pépin, and which is essentially described on this website.
Combine the flour, cocoa powder, and salt in a mixing bowl and whisk to combine. Set aside.
In a medium saucepan, combine the butter, oil, sugars, and chocolate. Heat over medium-low heat until the butter and chocolate have melted, the sugar is well-incorporated, and the mixture is glossy. Whisk in the eggs and vanilla, then pour over the dry ingredients and stir to combine well. Once combined, stir aggressively until smooth and glossy, about one minute. Pour into the prepared pan, level out and smooth with a spatula, and sprinkle the cocoa nibs on top.
Bake 20-25 minutes until a skewer inserted near the middle emerges clean or with only a few moist crumbs. Usually I under-bake my brownies a bit, but it's OK to let these go a hair longer than that to be sturdy enough to deal with the fudge layer, which may require some pressing. Allow to cool completely in the pan.
The next step is to make the peanut butter fudge layer. Combine the sugar, peanut butter, and milk together in a large saucepan and whisk smooth. Cook over medium-high heat, stirring occasionally with a heatproof implement, until the mixture reaches the soft ball stage (238°F on your candy thermometer). Remove from the heat, stir in the butter and vanilla, then allow to sit undisturbed until it cools to a temperature of 110°F.
Once the fudge mixture has cooled, beat the mixture with a wooden spoon until it becomes stiffer and loses its gloss. Immediately pour over the brownie layer, spreading/pressing into an even layer.
You can make the caramel layer while the fudge layer finishes setting up. In a large saucepan, combine the sugar, corn syrup, and water, and place over medium-high heat. Cover and bring to a boil, then remove the lid and continue cooking, without disturbing the pan, until you see the beginnings of caramel color in the bottom of the pan. Begin swirling the mixture gently, and continue cooking until it becomes a deep amber color.
At this point, remove the caramel from the heat, and immediately add the butter and cream. Be careful! This will splatter, and it can burn you badly. Return to medium-high heat. Cook, stirring constantly with a heatproof implement, until it reaches the soft ball stage (238°F on your candy thermometer). Immediately pour over the fudge layer, and tilt the pan to cover the entire surface with a smooth layer. Sprinkle on the sea salt, and allow to cool.
Finally, it’s time for the ganache layer. Heat the cream just until it starts to bubble along the edges (do not let it boil), then pour over the chocolate and stir until the chocolate melts and the mixture is glossy. Immediately pour over the caramel layer, and allow to cool and set.
Keep them in the pan until an hour or so before serving them. To make them a bit easier to cut (the caramel and ganache can be sticky), refrigerate them for about 30 minutes, and cut them with a thin, sharp knife dipped in hot water and cleaned between cuts. I cut these into 2"x2" portions, but they’re pretty intense, so slightly smaller portions (say 1.5"x1.5") might work a bit better. (Well, maybe. People seemed to cut the bigger portions in half; then had more than one of the half-sized portions. Go figure.)