View allAll Photos Tagged root_end
I took a nasty spill over a root, ended up with the bike on top of me! Thankfully I was wearing shinguards.
Taken in Elliotsville township, Piscataquis County Maine.
I was very surprised that the tree in the middle of the falls is still there, two summers after my 2007 visit. The bottom end is lodged very firmly in a small pool. I took one shot in 2007 that I titled "reaching hand" for the root end of the tree at the middle of this photo, but here it looks more like a monster shake climbing the falls.
I had shrimp and baby bok choy that needed to be consumed. I can think of worse things to eat. :-)
Prepped the aromatics (crushed garlic, sliced ginger, red onion, and bell pepper) and marinated the shrimp(s).
Fired up the magic wok until it was red hot (long yau) and added the aromatics and stir fried them until soft.
Pushed the aromatics up on the cooler side of the magic wok and made a hell fire jacuzzi for the shrimp on the flat, and hottest part of the wok. In with the shrimp.
When the shrimp(s) were mostly done, threw in the baby bok choy and stir fried a few minutes. Then, threw in a bit of Chinese cooking wine and covered the wok for 5 minutes. Jersey Shore Fightin’ Texas Aggie Ring supervised.
Meal ready. Shrimp(s) fully cooked, baby bok choy tender at the leaf end and still crispy at root end.
Scooped finished product onto plate. (Note: Normally, this would be served alongside white rice, but I’m allergic to grains).
Final check: Delicious food, Aggie Ring on board, and Aggie Ring’s “Hello Kitty” chopsticks on hand because real Aggies don’t eat Asian food with a fork.
Aggie Ring asks, “What’s wrong with people who hate on Hello Kitty?”
I had shrimp and baby bok choy that needed to be consumed. I can think of worse things to eat. :-)
Prepped the aromatics (crushed garlic, sliced ginger, red onion, and bell pepper) and marinated the shrimp(s).
Fired up the magic wok until it was red hot (long yau) and added the aromatics and stir fried them until soft.
Pushed the aromatics up on the cooler side of the magic wok and made a hell fire jacuzzi for the shrimp on the flat, and hottest part of the wok. In with the shrimp.
When the shrimp(s) were mostly done, threw in the baby bok choy and stir fried a few minutes. Then, threw in a bit of Chinese cooking wine and covered the wok for 5 minutes. Jersey Shore Fightin’ Texas Aggie Ring supervised.
Meal ready. Shrimp(s) fully cooked, baby bok choy tender at the leaf end and still crispy at root end.
Scooped finished product onto plate. (Note: Normally, this would be served alongside white rice, but I’m allergic to grains).
Final check: Delicious food, Aggie Ring on board, and Aggie Ring’s “Hello Kitty” chopsticks on hand because real Aggies don’t eat Asian food with a fork.
Aggie Ring asks, “What’s wrong with people who hate on Hello Kitty?”
root end vertical, point of knife starts on board with heel resting on center of root end. Opposite hand in claw form with thumb on board and onion stabilizing onion.Push down and the knife will slice through it with the curve of the tip allowing movement.
I had shrimp and baby bok choy that needed to be consumed. I can think of worse things to eat. :-)
Prepped the aromatics (crushed garlic, sliced ginger, red onion, and bell pepper) and marinated the shrimp(s).
Fired up the magic wok until it was red hot (long yau) and added the aromatics and stir fried them until soft.
Pushed the aromatics up on the cooler side of the magic wok and made a hell fire jacuzzi for the shrimp on the flat, and hottest part of the wok. In with the shrimp.
When the shrimp(s) were mostly done, threw in the baby bok choy and stir fried a few minutes. Then, threw in a bit of Chinese cooking wine and covered the wok for 5 minutes. Jersey Shore Fightin’ Texas Aggie Ring supervised.
Meal ready. Shrimp(s) fully cooked, baby bok choy tender at the leaf end and still crispy at root end.
Scooped finished product onto plate. (Note: Normally, this would be served alongside white rice, but I’m allergic to grains).
Final check: Delicious food, Aggie Ring on board, and Aggie Ring’s “Hello Kitty” chopsticks on hand because real Aggies don’t eat Asian food with a fork.
Aggie Ring asks, “What’s wrong with people who hate on Hello Kitty?”
I had shrimp and baby bok choy that needed to be consumed. I can think of worse things to eat. :-)
Prepped the aromatics (crushed garlic, sliced ginger, red onion, and bell pepper) and marinated the shrimp(s).
Fired up the magic wok until it was red hot (long yau) and added the aromatics and stir fried them until soft.
Pushed the aromatics up on the cooler side of the magic wok and made a hell fire jacuzzi for the shrimp on the flat, and hottest part of the wok. In with the shrimp.
When the shrimp(s) were mostly done, threw in the baby bok choy and stir fried a few minutes. Then, threw in a bit of Chinese cooking wine and covered the wok for 5 minutes. Jersey Shore Fightin’ Texas Aggie Ring supervised.
Meal ready. Shrimp(s) fully cooked, baby bok choy tender at the leaf end and still crispy at root end.
Scooped finished product onto plate. (Note: Normally, this would be served alongside white rice, but I’m allergic to grains).
Final check: Delicious food, Aggie Ring on board, and Aggie Ring’s “Hello Kitty” chopsticks on hand because real Aggies don’t eat Asian food with a fork.
Aggie Ring asks, “What’s wrong with people who hate on Hello Kitty?”
I had shrimp and baby bok choy that needed to be consumed. I can think of worse things to eat. :-)
Prepped the aromatics (crushed garlic, sliced ginger, red onion, and bell pepper) and marinated the shrimp(s).
Fired up the magic wok until it was red hot (long yau) and added the aromatics and stir fried them until soft.
Pushed the aromatics up on the cooler side of the magic wok and made a hell fire jacuzzi for the shrimp on the flat, and hottest part of the wok. In with the shrimp.
When the shrimp(s) were mostly done, threw in the baby bok choy and stir fried a few minutes. Then, threw in a bit of Chinese cooking wine and covered the wok for 5 minutes. Jersey Shore Fightin’ Texas Aggie Ring supervised.
Meal ready. Shrimp(s) fully cooked, baby bok choy tender at the leaf end and still crispy at root end.
Scooped finished product onto plate. (Note: Normally, this would be served alongside white rice, but I’m allergic to grains).
Final check: Delicious food, Aggie Ring on board, and Aggie Ring’s “Hello Kitty” chopsticks on hand because real Aggies don’t eat Asian food with a fork.
Aggie Ring asks, “What’s wrong with people who hate on Hello Kitty?”
I had shrimp and baby bok choy that needed to be consumed. I can think of worse things to eat. :-)
Prepped the aromatics (crushed garlic, sliced ginger, red onion, and bell pepper) and marinated the shrimp(s).
Fired up the magic wok until it was red hot (long yau) and added the aromatics and stir fried them until soft.
Pushed the aromatics up on the cooler side of the magic wok and made a hell fire jacuzzi for the shrimp on the flat, and hottest part of the wok. In with the shrimp.
When the shrimp(s) were mostly done, threw in the baby bok choy and stir fried a few minutes. Then, threw in a bit of Chinese cooking wine and covered the wok for 5 minutes. Jersey Shore Fightin’ Texas Aggie Ring supervised.
Meal ready. Shrimp(s) fully cooked, baby bok choy tender at the leaf end and still crispy at root end.
Scooped finished product onto plate. (Note: Normally, this would be served alongside white rice, but I’m allergic to grains).
Final check: Delicious food, Aggie Ring on board, and Aggie Ring’s “Hello Kitty” chopsticks on hand because real Aggies don’t eat Asian food with a fork.
Aggie Ring asks, “What’s wrong with people who hate on Hello Kitty?”
The internet told me that I could keep celery and green onions rooted and growing in water. Was it true?
Three days ago, I cut off the root end of a celery bunch and dunked it, as well as snipping the bulbs from a bunch of green onions, and look what has happened since! The celery, on the left, has sprouted little leaves. You can see the cut line on the green onions, and how in only three days, they've grown an inch or two! I'm pretty excited about this, as I always want one or two pieces of both of these things, but can rarely work through an entire bunch before it goes bad. Nature!
A 2-fer "Temp/Spare" for August Scavenger Challenge
14. Think of someone (living or dead) whom you admire but have not met in real life. Without using an image of that person as a major prop, create a photograph which relates to them and why you hold them in esteem.
and
20-23 (or 25). Your mission for August is to create a series of FOUR TO SIX (4-6) instructional photographs, a "how-to" explanation of the steps involved in a skill. The subject matter must be covered in a thorough manner so that someone unacquainted with the technique could learn the process from the images.
Graham Kerr is a New Zealander who moved to the States (Pacific North West) back in the 1980's and had a cooking show that ran for many years that was aimed at reducing the amount of 'fat intake', while boosting 'colour and flavour'.
His technique for cutting onions was inspirational in getting me into cooking !
It really does work - try it :-}
1/ Pull off any already-loose-bits
2/ Holding the root end cut off the other end
3/ stand on cut end and divide in 2
4/ Peel as many layers as required
5/ Holding carefully with finger tips make 'long ways' cuts
6/ Turn onion 90 degrees and make 'side ways' cuts.
The aim is to have pieces as small as a grain of rice (and all fingers intact !!)
All pics 550D on Tripod, cable release and 2 sec delay/self timer, Av f 6.3 and 8.0, all cropped in Avairy and assembled in BigHueLabs yet again !! (What a night !!)
"Elegance "remy human hair only the finest and most healthy beautiful human hair, throughout the
entire manufacturing process, the hair is kept root end first, this process
eliminates many common problems such as matting and tangling.
The hair is tied in one direction, harvested and the result is unstripped hair with
its cuticle intact. Hair that is collected at random, not keeping track of the
natural direction will tangle when it gets wet, not so with remi hair. Remy hair will last longer than any other hair, it is the ultimate hair for softness, durability, minimal shedding, stronger human hair and best of all tangle free.
I had shrimp and baby bok choy that needed to be consumed. I can think of worse things to eat. :-)
Prepped the aromatics (crushed garlic, sliced ginger, red onion, and bell pepper) and marinated the shrimp(s).
Fired up the magic wok until it was red hot (long yau) and added the aromatics and stir fried them until soft.
Pushed the aromatics up on the cooler side of the magic wok and made a hell fire jacuzzi for the shrimp on the flat, and hottest part of the wok. In with the shrimp.
When the shrimp(s) were mostly done, threw in the baby bok choy and stir fried a few minutes. Then, threw in a bit of Chinese cooking wine and covered the wok for 5 minutes. Jersey Shore Fightin’ Texas Aggie Ring supervised.
Meal ready. Shrimp(s) fully cooked, baby bok choy tender at the leaf end and still crispy at root end.
Scooped finished product onto plate. (Note: Normally, this would be served alongside white rice, but I’m allergic to grains).
Final check: Delicious food, Aggie Ring on board, and Aggie Ring’s “Hello Kitty” chopsticks on hand because real Aggies don’t eat Asian food with a fork.
Aggie Ring asks, “What’s wrong with people who hate on Hello Kitty?”
I had shrimp and baby bok choy that needed to be consumed. I can think of worse things to eat. :-)
Prepped the aromatics (crushed garlic, sliced ginger, red onion, and bell pepper) and marinated the shrimp(s).
Fired up the magic wok until it was red hot (long yau) and added the aromatics and stir fried them until soft.
Pushed the aromatics up on the cooler side of the magic wok and made a hell fire jacuzzi for the shrimp on the flat, and hottest part of the wok. In with the shrimp.
When the shrimp(s) were mostly done, threw in the baby bok choy and stir fried a few minutes. Then, threw in a bit of Chinese cooking wine and covered the wok for 5 minutes. Jersey Shore Fightin’ Texas Aggie Ring supervised.
Meal ready. Shrimp(s) fully cooked, baby bok choy tender at the leaf end and still crispy at root end.
Scooped finished product onto plate. (Note: Normally, this would be served alongside white rice, but I’m allergic to grains).
Final check: Delicious food, Aggie Ring on board, and Aggie Ring’s “Hello Kitty” chopsticks on hand because real Aggies don’t eat Asian food with a fork.
Aggie Ring asks, “What’s wrong with people who hate on Hello Kitty?”
This is the root end of a driftwood log. I thought it had nice texture and contrasts to make a black and white. I'm sure my friend was wondering why I was shooting it. I think it turned out OK.
A quick blanch (25 seconds in the water) and then dump out the hot water and run cold tap water over them in the pot.
Then comes my least fun part of the meal - peeling the onions. Take an onion out of the water and cut a small bit of the tip from the root and top of the onion. Then, cut a cross in the root end to stop it from exploding during the saute. Peel skin off.
Repeat ad nauseum.
The Postcard
A postcard that was published by Albert Smith of Jersey. The card was posted in south-west London on the 24th. August 1912 to:
Mrs. Sawyer,
Children's Friend Society,
23, Tobey Street,
Providence,
Rhode Island,
USA.
The message on the divided back was as follows:
"The children may be
interested to see the
height if Jersey Cabbages.
The stalks are used for
walking sticks.
The tops are not suitable
for table use but are fed
to the cattle.
I am returning soon and
hope to hear good reports
of the garden work.
A. F. Tripp."
The Jersey Cabbage
The Jersey Cabbage (Brassica Oleracea Longata) is a variety of cabbage native to the Channel Islands that grows to a great height, and was formerly commonly used there as livestock fodder and for making walking sticks.
It is also known as Jersey Kale or Cow Cabbage, and by a variety of local names including Giant Cabbage, Long Jacks, Tree Cabbage and the French Chour and Chou à Vacque.
The Jersey Cabbage develops a long stalk, commonly reaching 6 to 10 feet (1.8 to 3.0 m) in height, and can grow as tall as 18 to 20 feet (5.5 to 6.1 m).
Historically the stalks were made into walking sticks, of which 30,000 a year were being sold by the early 20th. century, many for export. They were also used for fencing and as rafters.
Much of the stalk is bare; the islanders stripped leaves to accentuate this effect, and induce it to grow without twisting, varnished the stalk, and created a handle either by heat-treating and bending the root end, or by planting at an angle to produce a naturally bent root.
The lower leaves were fed to livestock, and were reportedly of great value: The Farmer's Magazine stated in 1836 that five plants would support 100 sheep or 10 cows, and sheep fed them were rumoured to produce silky wool up to 25 inches (64 cm) in length.
The open cabbage at the top is comparatively small; one writer stated:
"The size of the cabbages at the top was
so infinitesimal that one seemed forced to
the conviction that nature meant them to
be stalks, not cabbages".
The plant is now rarely grown in the Channel Islands, except for feeding rabbits although it is still cultivated for walking sticks by Philip and Jacquelyn Johnson, who were shown on the BBC One series Countryfile in January 2010.
This arrangement in a glass container consisting of a Snake bean (Yardlong bean) and the root end of a Leek set with white pebbles is very architectural in my eyes – view the image again in Monochrome and one can see where some architectural designs originate
tomorrow I'll have an operation (called teeth root end resection). finally the hurting will hopefully stop.
Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together....
In this view the rear spar was reconstructed by keying it to the remaining structure of the wing and nailing strips of wood to it to make it whole again. This was done so I could locate the holes at the root end of the spar.
To cut an onion into dice: Slice in half and cut the half from the top end. Make several even slices through the onion, across its width. Do not slice all the way through the root end--this will help hold it together.
ramps!
www.babbonyc.com/recipe-spagh-ramps.html
SPAGHETTI WITH RAMPS
Recipe by Mario Batali
Ingredients:
1 pound dry spaghetti or linguini
3 tablespoons extra virgin olive oil
8 ounces fresh ramps
1-2 tablespoons red chili flakes
kosher salt
2 tablespoons breadcrumbs
Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Add the spaghetti to the pot and cook according to the package direction, until tender but still al dente.
Heat olive oil in a 12-14 inch sauté pan over medium high heat. Separate ramps by the white root ends and the leafy green top. Add root ends to the pan and sauté until tender. Add salt and chilli flakes. At the very end, add the greens and sauté until wilted. Drain pasta and add it to the sauté pan. Toss gently to coat the pasta with the sauce.
Divide pasta evenly among four warmed plates. Drizzle olive oil over top and sprinkle with breadcrumbs.
Makes 4 Servings
Red Rock Canyon, Nevada
This was the best view I could get after 40 minutes of chasing the little squeaker around. When I first heard the sound of a woodpecker drumming, in a desert area with only small scrub, it really surprised me. This female was working more at the dry hard root end of the trees.
(First paragraph copied from Caiman's photo): Slipping in just under the wire. Liz sent me the reminder email, for which I must grovel, but honestly getting my photos uploaded is such a PITA these days. I don't have reliable internet access, and to get my photos up I must first transfer them off the drive they live on onto my laptop, take the laptop to where I can physically connect it to the 'net, and then hope that I only need to reboot either the laptop or the modem once before they see each other. I've had this photo for weeks (literally) but haven't mustered the oomph to get it up before now.
While Caiman is too water-obsessed to be willing to pose for cookies at the beach (he thinks he wants the cookies but then he's too distracted to stand still and spend the whole time glancing anxiously at the water and whining), Rivet has her priorities in line. Sticks and water are all fine and dandy but when the camera and cookies come out it is show time! I love the driftwood we have at this local beach. This is the root end of a huge tree and she is perched on its trunk.
I am hopeful that I will be able to finish Rivet's 12 month set but it is not a given. My soon-to-be-ex-husband left me earlier this year and he is taking Rivet. None of it was my choice but while I'm not sure she's happiest with him I'm also sure she is not unhappy with him and she wasn't worth going to war over. My STB-Ex travels a fair bit for work and I expect to have her with me regularly when he is out of town. Hopefully at least once in each of the remaining three months...
ramps!
www.babbonyc.com/recipe-spagh-ramps.html
SPAGHETTI WITH RAMPS
Recipe by Mario Batali
Ingredients:
1 pound dry spaghetti or linguini
3 tablespoons extra virgin olive oil
8 ounces fresh ramps
1-2 tablespoons red chili flakes
kosher salt
2 tablespoons breadcrumbs
Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Add the spaghetti to the pot and cook according to the package direction, until tender but still al dente.
Heat olive oil in a 12-14 inch sauté pan over medium high heat. Separate ramps by the white root ends and the leafy green top. Add root ends to the pan and sauté until tender. Add salt and chilli flakes. At the very end, add the greens and sauté until wilted. Drain pasta and add it to the sauté pan. Toss gently to coat the pasta with the sauce.
Divide pasta evenly among four warmed plates. Drizzle olive oil over top and sprinkle with breadcrumbs.
Makes 4 Servings
Root end of drift log washed up on to Port Orford's west facing beach by winter storm surf (on the southern Oregon Coast).
cut off the root end, then blanch for two minutes, cool and peel.
this was trickier than it sounded... a little fancy knife work was necessary to work the skins off. And then they disintegrated completely in my stew, so it felt a little pointless.
The root end of a drift log at Paradise Point Beach in Port Orford. (Curry County, southern Oregon Coast)
Riverside Heights, already torn down, now owned by Maxwell AFB in an exchange of property, Montgomery, AL - May 4, 2008
52 of 2013, Week #15
Theme: "Old, Abandoned. Decaying"
Taken April 13, 2013
New Hope, PA and Lambertville, NJ sit opposite each other on the Delaware River. Both towns have railroad relics and 19th century canals running along the river's edge, and I took some shots of that. But my favorite old, abandoned, and decaying photo this week I took at the "wing dam" less than a mile south of those towns.
What's a wing dam? en.wikipedia.org/wiki/Wing_dam
This was the root end of a large long dead tree that was hung up on the dam after recent rainfalls. It is indisputably old, Mother Nature abandoned it ages ago, and it is undoubtedly decayed.
Plus, it looks pretty cool with some help from Silver Efex Pro 2.
When I use a leek or scallion in the kitchen, I keep the root end and stick it into the soil in a container, in the garden, whatever. They'll grow back, so you get two leeks for the money, and if you have a lot of pretty girly flowers on your porch like I do, the leek's straight nature will add some visual interest to our porch (not that anyone cares, but I do).
Well, this one decided to flower—lovely—so I left it alone. This is the seedhead, and it is STILL out there, albeit bedraggled. It just looked so neat!
Cut the celery, onions, and carrot(s) into 2-inch chunks. Remove the large stems from the parsley. The garlic can stay in whole cloves, but be sure to cut the root end off.
Do *not* mix the mushrooms with these vegetables.
Starry Night under the Oak brass and copper buckle.
This is an all hand forged oak tree crafted from 5 sections of .999 pure copper welded to yellow brass . The tree has 21 branch ends and 7 root ends .
I don't make many buckles usually after a good bonfire gathering I will get an idea or inspiration during one of these .This came to me from the last one I had a few weeks back When we celebrated my son Trey becoming an adult . It was a good and Fun gathering .
symbolism
The Number 7 is associated with the original known planets , knowledge and the natural world, the mystic world of intuition, psychic powers, dreams, and contemplative spiritual growth. Wisdom is the number that denotes keen observation, honing ones Mind to fine sharp edge , was used for alchemy , a desire to know how things work and fit together . So this number was used in the base of the tree .
5 Is the number of man, The four elements combined with the spirit . the four directions and you in the center ,The pentacle of protection the number balance .
21 is the trinity 3x 7 knowledge and the natural world, Represent the harmony of the creation, The 21 leaves that contain the alchemical Book of Abramelin. The age of true adult acceptance in most societies .
Size 85 X 59 millimeters or 21/3 inch X 3 1/3 inch the loop in the back has a 1 9/10 inch or 47 mm opening allowing for a wide belt .
The loop was made with a 1/2 inch of slide play to accommodate some comfort adjustment .
Total weight 81 grams 2. 85 ounces or 52 penny weight
~~~~~~~~~~~~~~
During the first five weeks "Lavendula" spent the nights with me in my mobile home; in the first night she slept at the root end of my small bed, but thenceforth she wanted to lie on my pillow, her head on my neck... she was in need of physical contact and body heat, and I accepted her want.
~~~~~~~~~~~~~~
I followed the easy tutorial at My Byrd House and planted the root ends of some green onions I used for cooking, and within days I could see new green shoots peeking out from the earth. Of course, I blogged about it.
Somehow I had to think of them....
Due to dental surgery yesterday (something called 'root end surgery' or 'Wurzelspitzenresektion' in German) I'm a bit limited in my typing abilities as I have to press a cool pad against my face. Otherwise I might not stop looking like a hamster on my left half ;o)
So forgive me if I don't comment today. I will still look at your pictures though.