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Big daughter took this with the Fuji. Pretty good I thought. I'm trying to get the goat to play for a picture.
Residents at Beds-Plus, a LaGrange-based social service agency committed to reducing and ending homelessness in Southwest Suburban Cook County, now have a tranquil outdoor space thanks to some helping hands from the College of DuPage Horticulture program.
Tlačte lacnejšie s tlačiarňami Brother InkBenefit Plus. 6000čb/5000far strán na jednu náplň www.synetics.sk/lacna-farebna-tlac.html
This picture was taken with an old Pentax K1000 camera, with a Zenitar 16mm Fisheye lense and 'Ilford HP5 plus' 400 iso film.
January 2009,
Montmartre, Paris, France
In Pittsburgh. We immediately saw this and had to stop and get pierogies. Travis liked them, but I don't think the dough was anywhere near as good as it should have been. Too spongy.
Shot using Kodak E100G (one of my faves!) with the Yashica C. Developed at home using an Arista E6 processing kit.
0.3563 plus 0.33i - an unconfirmed infinity dance of a complex number (2009). Generated with my special Excel formula and took part in the Benoit Mandelbrot Fractal Art Contest in 2009, did not win though...
Pho & Bun, based on Shaftesbury Avenue, is the brainchild of 28 year old restauranteur Chef Andy Le. Andy is owner of Viet Eat in Holborn, which has seems to have been making waves in the last two years - Pho & Bun is his ânew thingâ, and will take some of the most popular items from Viet Eatâs menu, plus a few additions (itâs a âminimisedâ 20 item menu). All the chairs, tables and crockery are handmade in Vietnam, and the walls are covered in a combination of what may or may not be âVietnam inspired indoor street artâ. Itâs pretty stripped down and unpretentious, setting the scene for the street food that they do so well. The restaurant has 80 covers on the ground floor and basement, and is open everyday from 12:00 am to 11:00 pm. Considering the Soho location, pre/post theatre perhaps?
As Andy describes it, the supposed premise behind Vietnamese food is that itâs "less oily than Chinese food, less spicy than Thai food and less heavy than Indian food.â. I guess this is arguable, but Iâve always found it to be honest, hearty cuisine, and they are right - it IS less oily than a lot of mainstream Asian cuisine (with the exception of Japanese, perhaps?).
Anyway, Pho & Bun are focusing on Hanoi street food. Mainly (as you can imagine) Pho - which is a type ofâ¦wholesome noodle stew, and Bun - which is actually a play on words. The first meaning: the âBaoâ bun, a type of milky bun thatâs made from a combination of steamed rice flour and milk (we will return to this later...). The second is the Vietnamese word âBunâ - which is their word for vermicelli noodles (thinner than âregularâ noodles...)
And no, I canât say Iâve tried any of their vermicelli but holy shit the Bao/bun burger hybrid is truly quite something (see pictures: itâs the little white burger impaled by Vietnamese flag). 28 day dry aged beef patty coexisting alongside an extremely generous of Viet Eatâs signature smoky mayo sauce and a maelstrom of herbs and fresh salad, encased in the signature pale hirata bun. The Vietnamese have truly made the burger their own...
Andyâs original plan was to raise £35,000 on Kickstarter for the launch. I donât think they managed to get the entire figure, but, as you can see, it sure didnât stop them launching! I also got to try Bia Saigon / Saigon Beer - which is a lager from Ho Chi Minh City. I guess it had never crossed my mind that the Vietnamese would be into brewing as much as some of their neighbours...