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On the right is the milling arbor that fits the spindle of my machine. It has an MT3 taper and is cut down to a little under 1" wide at the fat side of the taper. On the left is the ER32 collet holder that I *hoped* would fit in the spindle; the flats on it are way too big.
veganbackpacker.com/blog/buenos-aires-verde-raw-food-vegan/
Dehydrated seed crepe, filled with raw vegetables and mushrooms.
Buenos Aires Verde, Buenos Aires, Argentina
This is one of the Raw Food Recipes in my book, "Transitioning to Living Cuisine" , made with mango, banana and Chia gel. Check out the free Program Introduction and sample recipes and the many demonstration videos at www.reneoswald.com.
Another re-edit, but can't remember if I have posted this one yet or not.... I certainly remember taking it though, after an early start (2.30am) and a 15mile cycle, I was not about to let dawn slip away un-noticed and ran up the slopes of 'The Old Man' to be greeted by this scene! Not a traditional sunrise, but just what I wanted - A show of power and force. Again, part of my set trying to capture the raw and unchangeable power of nature, in an area ousted for its beauty and charm I wanted to capture the real Lakes & Tarns, the real Fells & Mountains.
Still do to be honest, I will be visiting them more (hopefully soon)
Cheers for the FREE texture from NinianLif
Camping on Cockatoo Island this is the view you get of the 9:30pm and 12 midnight firework action! Simply STUNNING!
This one is from 2000, so it's 14 years old. Nothing very special. That's quite young for a raw puerh, but it's drinkable, having lost a lot of greenness. Much nicer than the cheap cooked Puerh, which is basically composted to simulate aging. (Real tea experts will probably say that this is also rubbish, but hey it was about $12 delivered)
coffee sake almond layers with vanilla cream.
structurally not very similar to tiramisu, but mindblowingly delicious all the same.
When we went down to 제천 (Jaecheon) in November, one of the dishes we wanted to try was the local specialty, raw trout. Since the resort we stayed at was kind of remote, the friendly restaurant owner picked us up from the hotel and drove us back. That's the kind of genuine niceness that has kept this restaurant in business for 25 years.
The trout, served in a salad with cabbage, lettuce and red pepper paste, was fatty and delicious, and the flavor and texture were reminiscent of salmon, another river fish.
At 금수산 송어장 가든 (Geumsusan Songeo Garden), Jaecheon
Bernat Klein Studio, Selkirk. Peter Womersley, 1969. Now in the hands of a developer who gained permission to transform the studio into two apartments, started work and then halted. The structure remains watertight, but in rather a sad state. Apparently at its best when used for parties in the 1970s.