View allAll Photos Tagged riblets
video of me without clothes on
taken march 15 after i fractured me riblets
testing new flickr video - vid quality is better than youtube, you can actually make out the numbers in the corner, and some of my breakfast in my intestines
Riblets & Clucks
Tender pork riblets slathered in our Sweet, Smoky, Spicy Triple S BBQ Sauce. Plus crispy chicken tenders and Bottomless Steak Fries
This little guy will go to the winner of Ribfest, along with other prizes :)
[No pattern--I just made him up.]
Dinner: braised/roasted lamb loin w/bell peppers & tomatoes, roasted kale, over basmati rice. Marinated the riblets & lamb loin overnight in paprika, ground chipotle, cumin, African bird pepper, onion & garlic. Seared them tonight; cooked bell peppers, marinated onions & garlic in the lamb fat, added those to the roast. Deglazed the pan with beef stock & chopped tomatoes. Then in the 375 oven for 1.5hrs. Thanks Ulla Kjarval and Spring Lake Farm for the lamb
We've been to the Festival Buffet at Foxwoods Casino so many times on Christmas Eve that we've taken it for granted that it's always just going to be there. Why on earth would I check the web-site before the trip to make sure that everything's just as it's supposed to be? So after playing the slots for a while, we headed to the Festival Buffet, only to find out that it's currently closed for renovations, and will re-open in the spring.
BUT, that's our Christmas Eve tradition, hitting the casino buffet! Good news, there was still a buffet, only we had to walk some more and take an escalator down to the Veranda Cafe, where a smaller version of a casino buffet was being offered. (None of that great clam chowder, though - dang it!)
My wife ordered some soup and spinach dip off the menu, while I went to town on the buffet. Since I'd had no luck at the slots, I felt I had to get SOMETHING out of the casino, even if it was in edible form.
Pictured above: chicken wings, ziti with chicken, potato salad, corn salad, and BBQ pork riblets.
These were the freshest prawns I've ever had. Janice found them at Whole Foods and bought a pound and a quarter because they were so fresh. When she got home she said Michael come smell this! I stuck my nose in the bag and smelled only the clean fresh scent of the ocean, beautiful! She simply marinated them in olive oil, butter and herbs for an hour. Grilled them at 450 for one minute a side. The recipe called for FOUR minutes a side! They were absolutely delicious, and yes, I did suck the heads, yum! When we were done the remaining parts of the shrimp were used for fish stock. Nothing was wasted.
morningstar farm vegan riblets, asparagus with goat cheese and black pepper with corn on the cob
xoxo
Photo from 1949 before I was one. It's sitting in a Japanese lacquered box my Grandmother brought back from Japan when I was in my teens. I don't know how or why this one photo ended up in this box.
First shot I've posted with my new D700!
en.wikipedia.org/wiki/Flatiron_Building
Flatiron Building
From Wikipedia, the free encyclopedia Flatiron [Fuller] Building
Information
Location175 Fifth Avenue
New York City
Coordinates40°44′28″N 73°59′23″W
StatusComplete
UseOffice building
Height
Top floor285 feet (87 m)
Technical details
Floor count22
Companies
ArchitectDaniel Burnham
John Wellborn Root
Flatiron Building
(U.S. National Historic Landmark)
Built/Founded:1902
Architectural style(s):Renaissance, Skyscraper
Designated as NHL:June 29, 1989
Added to NRHP:November 20, 1979
NRHP Reference#:79001603[1]
The Flatiron Building, which when constructed was called the Fuller Building, was one of the tallest buildings in New York City upon its completion in 1902 and is considered one of the first skyscrapers. The building, at 175 Fifth Avenue in the borough of Manhattan, sits on a triangular island block at 23rd Street, Fifth Avenue, and Broadway, anchoring the south (downtown) end of Madison Square.
The neighborhood around the building is called the Flatiron District after its signature building.
Architecture
The Flatiron Building was designed by Chicago's Daniel Burnham in the Beaux-Arts style. Like a classical Greek column, its limestone and glazed terra-cotta façade is separated into three parts horizontally. Since it was one of the first buildings to use a steel skeleton, the building could be constructed to 285 feet (87 m), which would have been very difficult with other construction methods of that time.
The initial design by Daniel Burnham shows a similar design to the one constructed, but with a far more elaborate crown with numerous setbacks near the pinnacle. A clock face can also be seen. However, this was later removed from the design.
At the rounded tip, the triangular tower is only 6.5 feet (2 m) wide. The 22-story building, with a height of 285 ft (87 m), is often considered the oldest surviving skyscraper in Manhattan, though in fact the Park Row Building (1899) is both older and taller.
New York's Flatiron Building is not the first building of its type. It is the third building in the flatiron shape, with the first being the Gooderham Building of Toronto, built in 1892, and the second in Atlanta in 1897. Both of the earlier buildings are smaller than their New York counterpart.
Riblet (and spinach & veganaise) panini, made with foil-covered bricks to press the sandwich down on the grill. The bread is rosemary diamante from Delphina's at the downtown farmers' market.