View allAll Photos Tagged porkchops
It was the first 100 degree Sunday of the year and my friends and I decided to float the Clackamas. It was a fiasco from the start. We didn't have floaties so we tried the mall/box store part of town near the river. Everyone else had the same idea we did so we were trying four and five different box stores in an ugly part of town on a hot, hellish day only to find empty shelves. Eventually my car load of folks decided drinking by the river even without floaties was better than this, so we went to the river. The other car load of folks was successful at finding pool floaties and when they got to the river we decided to try a short float.
It was glorious! Swimming and floating, bumping along through rapids, holding our beers out of the river water (not always terribly successfully). It was fantastic until about 3/4 of the way down my floaty sprung a leak. OK, it didn't spring a leak so much as it exploded out from under me in a bubbly mess. I crocodile swam down part of the way and walked around a couple rapids. My friends were great at staying as close as they could to me and we still had a good, fun time :)
This was our snack for the end of the day. Mmm... cold porkchops and potatoes. It hit the spot!
Happy summer!! :)
Pork chops smothered in fresh blackberry sauce
Find the recipe at www.52kitchenadventures.com/2011/06/24/pork-chops-with-bl...
Stuffed Grilled Pork Chop from Alton Brown, very good but maybe cut down on the salt in the brine, Pasta Recipe from Kelsey's Essentials a nice tomato, cucumber and avocado salad with rice wine vinegar and lastly paired with an excellent Et Fille Pinot Noir.
Mural by Porkchop (Michael Lavallee) is a multi-disciplinary artist living in Asbury Park, New Jersey. He has a MBA in Sculpture from VCU and has had a successful career designing and creating murals, mixed media art and sculpture. He creates intriguing scenarios by combining paint, illustration, and text. He has exhibited exclusively in the United States and Europe and is published in “The Greatest Erotic Art of Today/Volume 2″, “Eye Candy” and “I Want Your Skull”. @ artofporkchop.com
Asbury Lanes
Asbury Lanes located in Asbury Park, New Jersey is a vintage bowling alley and bar with live performances ranging from live musical acts, burlesque, hot rod, dance parties, film and art shows. It is one of the many historic music landmarks located within Asbury Park. These include The Stone Pony, the Wonderbar, the Saint and the Fastlane (now extinct).
For more info: en.wikipedia.org/wiki/Asbury_Lanes
Mural by Porkchop (Michael Lavallee) is a multi-disciplinary artist living in Asbury Park, New Jersey. He has a MBA in Sculpture from VCU and has had a successful career designing and creating murals, mixed media art and sculpture. He creates intriguing scenarios by combining paint, illustration, and text. He has exhibited exclusively in the United States and Europe and is published in âThe Greatest Erotic Art of Today/Volume 2â³, âEye Candyâ and âI Want Your Skullâ. @ artofporkchop.com
Asbury Lanes
Asbury Lanes located in Asbury Park, New Jersey is a vintage bowling alley and bar with live performances ranging from live musical acts, burlesque, hot rod, dance parties, film and art shows. It is one of the many historic music landmarks located within Asbury Park. These include The Stone Pony, the Wonderbar, the Saint and the Fastlane (now extinct).
For more info: en.wikipedia.org/wiki/Asbury_Lanes
Porkchop from an old sow, raw beetroot, puffed grains, and sauce based on pork stock and the rests of Magnus beer project :)
Doesn't this porkchop look like a pig's profile? Notes included for clarification.
We thought it very strange.
Still-shot of the show Ice Road Truckers, featuring a big chunk of South Carolinian bubbahood known as 'Porkchop.'
Alexandria, VA / July 24, 2012
I am the birthday girl in the Valentine dress for my Valentine birthday
My mom took this with her Kodak Brownie camera...I remember that so well..
with sautéed asparagus, rosemary garlic mash & mushroom demi
City Pork Brasserie & Bar
7327 Jefferson Highway, Baton Rouge, Louisiana
In July 2013, the environmental team from Covanta HPOWER’s, an Energy-from-Waste facility in Kapolei HI, partnered with Queen Liliuokalani Children’s Center and Waianae High School Searider Production for a series of beach cleanup events. Searider Productions interviewed several of the participants/supervisors, as this event will be featured in a local newsletter for the Leeward Coast community.
www.covantaenergy.com/en/facilities/facility-by-location/...
Porkchop Geyser, western Back Basin, southern Norris Geyser Basin, Yellowstone Hotspot, northwestern Wyoming, USA.
Pre-1989 appearance of Porkchop Geyser’s vent area (from National Park Service trailside signage).
Porkchop Geyser was formerly known as Porkchop Spring. It’s basin was shallow, had a porkchop-shaped outline, a pustulose geyserite border, and a very small vent. Occasional to regular geyser eruptions occurred here during the 1970s and 1980s; spouts reached up to about 20 feet high. From 1985 to mid-1989, Porkchop exhibited perpetual spouter behavior, with a roaring column of water reaching over 30 feet high.
On 5 September 1989, during the annual basin-wide disturbance, a hydrothermal explosion event occurred at Porkchop Geyser, the first one in Norris Back Basin since the large 1878 event that created Steamboat Geyser. The explosion was immediately preceded by partial collapse of Porkchop Geyser’s very small vent, resulting in a brief, high geyser eruption, reaching to about 100 feet. This abnormal discharge of water lowered pressure in Porkchop Geyser’s subsurface reservoir. The lowered pressure caused a large volume of superheated reservoir water to instantly boil and convert to steam. The steam pressure was sufficiently high to explosively shatter geyserite around the vent and send large to small rock fragments up to 220 feet away (one rock was roughly 6 by 4 by 2.5 feet in size). Angular geyserite boulders and smaller rubble still surround the vent to this day. Geologists who examined the site a few hours after the explosion found some geyserite (= hydrothermal opal - hydrous silica) that was soft and gelatinous; this material was derived from the pre-explosion subsurface conduit walls.
Since the explosion, the feature has been a hot spring with milky blue-colored water and having gentle surface disruptions by rising gases. Occasional geyser eruptions have occurred here since 1989.
Water at Porkchop Geyser ranges from slightly hot to very hot. Unlike many Norris Back Basin features, Porkchop Geyser water is not acidic - it’s usually close to neutral or slightly alkaline.
Porkchop Geyser, western Back Basin, southern Norris Geyser Basin, Yellowstone Hotspot, northwestern Wyoming, USA.
Pre-1989 eruption of Porkchop Geyser (from National Park Service trailside signage).
Porkchop Geyser was formerly known as Porkchop Spring. It’s basin was shallow, had a porkchop-shaped outline, a pustulose geyserite border, and a very small vent. Occasional to regular geyser eruptions occurred here during the 1970s and 1980s; spouts reached up to about 20 feet high. From 1985 to mid-1989, Porkchop exhibited perpetual spouter behavior, with a roaring column of water reaching over 30 feet high.
On 5 September 1989, during the annual basin-wide disturbance, a hydrothermal explosion event occurred at Porkchop Geyser, the first one in Norris Back Basin since the large 1878 event that created Steamboat Geyser. The explosion was immediately preceded by partial collapse of Porkchop Geyser’s very small vent, resulting in a brief, high geyser eruption, reaching to about 100 feet. This abnormal discharge of water lowered pressure in Porkchop Geyser’s subsurface reservoir. The lowered pressure caused a large volume of superheated reservoir water to instantly boil and convert to steam. The steam pressure was sufficiently high to explosively shatter geyserite around the vent and send large to small rock fragments up to 220 feet away (one rock was roughly 6 by 4 by 2.5 feet in size). Angular geyserite boulders and smaller rubble still surround the vent to this day. Geologists who examined the site a few hours after the explosion found some geyserite (= hydrothermal opal - hydrous silica) that was soft and gelatinous; this material was derived from the pre-explosion subsurface conduit walls.
Since the explosion, the feature has been a hot spring with milky blue-colored water and having gentle surface disruptions by rising gases. Occasional geyser eruptions have occurred here since 1989.
Water at Porkchop Geyser ranges from slightly hot to very hot. Unlike many Norris Back Basin features, Porkchop Geyser water is not acidic - it’s usually close to neutral or slightly alkaline.