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Where does Uncle God get his serving suggestions from?
What comes to you, how, in what form ! Who or what decides that?
....in the courtyard at the front of The Blue House, Frome in Somerset.
It was more than 500 years ago that William Leversedge, the Lord of the Manor, was moved by the plight of the Frome homeless and decided to do something about it. Compassion was an unusual sentiment amongst members of this difficult and cantankerous family, but William seems to have been a gentleman. He may have been influenced by the experience of his brother Edmund, a vain and dissipated youth who received a sharp lesson when he was struck down by the plague in Frome in 1465. His face became ‘black as any coal’, his tongue ‘as black as any pitch’ and protruded out of his mouth ‘the length of half a foot’. Edmund fell into a death-like trance and while in this state was taken on a journey through Hell. He survived to reform and record his experiences, which may well have inclined the whole family to good works.
The Blue House, located adjacent to the town bridge, was formerly the Bluecoat School and Almshouses, so named due to the colour of the school uniforms.
Built in 1726 at a cost of £1,401 8s 9d, it replaced a previous almshouse dating from 1461 (and rebuilt in 1621). The Blue House provided accommodation for 20 female widows, and schooling for 20 boys, and the front of the building is adorned by two statues, one of a man, colloquially known as "Billy Ball", and one a woman called "Nancy Guy", indicating the building's dual role. Its role as a school ceased in 1921, and it now provides studio and one bedroom flats for 17 elderly residents.
The charming statues of two serving girls in a small courtyard at the front of the Blue House came from the Keyford ‘Home’, founded by Richard Stevens, a wealthy leather currier, in 1796 as an almshouse for old men and as a school for training girls for domestic service. Stevens’ Asylum and Hospital, as it was officially known, was completed in 1803 at a cost of £6439. 18s. and, sadly, demolished in 1956, when the Blue House opened its doors to men as well as women.
Agnieszka Radwanska serving at the BNP Paribas Open.
In Round 19 for Get Pushed I was paired with D Travis North.
His challenge to me was
" I'd like to challenge you to create a photograph that clearly illustrates motion. You don't have to use a slow shutter, nor do you need to incorporate some motion blur. But the suggestion of motion should be a strong aspect of your photograph."
So I tried a couple of completely different things.
Since I attended the BNP Paribas Open Tennis Tournament in Indian Wells it seemed like a good place to capture movement. Above is one of those shots. I chose this one because I liked her shadow and how far she is off the ground over it, and her flying skirt also added to the feel of motion.
Then the one below was taken at the wind farm near Palm Springs. I love the gentle motion of the sails.
Thanks for the challenge.
112 Pictures in2012: #32: Action, movement.
Joel launched his Living. Loving. Local. project with the #LLLSecret dinner at Beast Restaurant on Feb 28th. 5 chefs, 5 vintners, a lot of very happy guests!
First Course: Charcuterie from each of the 5 chefs served with 13th Street Cuvee Rose
Second Course: Wild Boar Face and Guinea Hen Tourtiere, House Ketchup, Pickled Elderberries, Shaved Fennel from Scott Vivian, Beast, served with Fielding Winery wine.
Third Course: "Chupe De Chorizo" - Latin-American stew, Smoked Wild Boar Chorizo Yukon golds & garbanzos simmered in coconut, fire roasted tomato & charred red pepper broth. "Mystery bird" lime dumplings & boar cracklin''; Side of Salsa de Fuego Sofrito
from Rossy Earle, Personal Chef, served with Lailey Vineyard 2008 Syrah
Fourth Course: Hand minced game sausage "en crepenette"; Guinea hen mouseline with smoked boar belly, braised cabbage and grain mustard from Jason Bangertner, Luma and Canteen (O&B) served with Ravine Vineyards
wine.
Fifth Course: Mead Braised Wild Boar Shoulder, Hush Puppies with Caramelized Onions, livers and crispy skin with black pepper thyme honey drizzle, Slow-cooked Southern Greens(with smoked wild boar bits), Buttermilk Mashed Sweet Potatoes
From Steve Wilson, Executive Chef at The Summit Golf and Country Club, served with Rosewood 2008 Chardonnay Reserve
Sixth Course: Wild Boar Carbonara: Smoked wild boar noodles w/ crackling crusted deep fried poached quail egg.
Southern Fried Quail over buttermilk biscuit with wild boar and smoked apple sausage gravy.
From Tom Davis, The Stockyards Smokehouse and Larder served with Rosehall Run wine.
Seventh Course: Doughnuts rolled in Wild Boar Bacon and Sugar and filled with Maple Curd.
From Rachelle Vivian, Pastry Chef at Beast Restaurant served with Karlo Estates Van Alstine 2008 (Port Style)
A closeup shot of one of my late mother's Mexican serving trays. It's made of wood and is hand-painted.
Camera: Zenit ET (Made in Russia in 1984)
Lens: Auto Sears 50mm, f/1.7 (Made in Japan)
Adapter: Montgomery Ward Auto 2X converter (Made in Japan)
Film: Kodak Gold 100 (12 exposure)
Aperture: f/11
Shutter Speed: B (bulb) 12 secs.
Date: September 12th, 2018, 6.44 p.m.
Location: Norris City, Illinois, U.S.A.
Developing Chemicals: Unicolor C-41
Water pre-soak: 1 minute at 102 degrees
Developer: 3 mins. and 30 secs. at 102 degrees
Water rinse: 2 minutes (to keep chemicals clean)
Blix: 6 ½ minutes at 102 degrees
Water rinse: 2 minutes at approx. 100 degrees
Stabilizer: 1 minute at room temperature
Water rinse: 2 minutes
Kodak Photo-Flo 200: 1 minute
Zenit Kodak Gold 100 Flowers SSC 2018 08ef
German and American officers and NCOs joined the staff of the Strong Teams Cafe dining facility in serving a feast with all of the traditional trimmings on Thanksgiving, Nov. 27, 2014. (Photo by Karl Weisel)
A long serving Walsall MKII new in 1982 and is seen some years later, here she passes Walsall Station in the late 1990's wearing the side advert for Leamore Windows LTD while working the 340 service.
Withdrawn in 2001, 2523 was later sold to Roadcar as their 783 she later became Stagecoach 15966 she saw further use after Stagecoach in 2007 and later to Ellie Rose of Hull with others but they were all scrapped by 2011.
Life of 2523
New to Walsall Garage September 1982
Withdrawn May 2001
Sold to Lincolnshire Road Car (783) August 2001
Re-numbered 15966 upon Stagecoach Lincolnshire Take-over December 2005
To Ellie Rose Travel, Hull January 2007
Sold to PVS for scrap 2011
Slices of an Army birthday cake wait to be picked up by post exchange customers on Fort Bragg, N.C., June 10, 2013. The cake cutting ceremony, which was held at the north post exchange, was part of a multiple day celebration of the Army's birthday.
(U.S. Army photo by Spc. Jeremy Bennett)
Austria's Nikola Hofmanova serving in her first round match against British wildcard Naomi Broady at the Wimbledon Qualifying Event at the Bank of England Club in Roehampton.
Hofmanova won 6-4, 6-4, but was put out by Stepanie Dubois in straight sets in the second round.
They like to encourage tipping at the Ren Faire - as they should. Whenever someone tips they ring a bell or something, and shout "Huzzah for the tipper! Huzzah!"
This girl took things a bit further - she was accepting tips in what looked like a voting box, and when I dropped a dollar in, she shouted, "Huzzah for the gentleman who stuffed my box!" Which made my wife kind of upset.
Alternatively, there was sort of an oyster shell looking thing where I could have put the money, in which case she no doubt would have yelled, "Huzzah for the tipper who fed my clam!"
Yeah, it was getting late in the day and things were getting all naughty at the Faire...
inside the premises of golden-temple of amristar, the devotees are served with drinking water, foods and warm en-closeness....
this old man serves drinking water to all
Shari Barnes, the director of Mississippi College's Community Service Center, was among the volunteers serving meals at Stewpot on March 13. A Christian ministry, Stewpot serves meals and provides other services to homeless families in the capital city. MC faculty, staff, alumni and students regularly volunteer at Stewpot.
North Country families serving with the Colours include the following:Mr. J. Webb, Dawdon: 5 sons, and son-in-law (Sergt.-Major Watson).
This photograph was published in the Illustrated Chronicle on the 5th of May 1915.
During the Great War the Illustrated Chronicle published photographs of soldiers and sailors from Newcastle and the North East of England, which had been in the news. The photographs were sent in by relatives and give us a glimpse into the past.
The physical collection held by Newcastle Libraries comprises bound volumes of the newspaper from 1910 to 1925. We are keen to find out more about the people in the photographs. If you recognise anyone in the images or have any stories or information to add please comment below.
Copies of this photograph may be ordered from us, for more information see: www.newcastle.gov.uk/tlt Please make a note of the image reference number above to help speed up your order.
The exhibition of 6 different schools or styles of tea ceremony includes an outdoor, charcoal heated antique cast-iron pot to heat the water to temperature, crafted bamboo dipper to draw some water to preheat the serving bowl, another pot to collect the waste water, then a bamboo whisk and a bamboo scoop to draw the portion of finely filled tea powder from a lacquerware or metal tea container. Once the honored guest is served for all to witness as a vicarious service, then the other 20 or 25 persons seated on low benches is served by helpers who first bring the sweet and then follow with individual serving bowls to savor and then scrutinize and reflect upon.
Four of the chaseki used macha, the finely milled tea leaves that is whisked to produce a mellow, ever so slightly bitter, light green bowl of tea with a bright froth. The other two exhibitions used select, young tea leaves (sencha) steeped in two pourings in cups not so much bigger than thimbles. The first pouring is higher temperature and features the aroma that is first released, a deep green almost spinach-like quality. The second pouring is a lower temperature but long brewed taste that has little aroma but a mellow body. In the sencha service the sweet is taken between the pourings, after the fragrant cup and before the mellow one.
No matter what school of tea ceremony is conducted the motive principle is the same, to make the guest welcome and to sharpen the senses and take the person away from the minute to minute, distracted cares of the ordinary world and into a temporary respite, "time out of time" (limbo). In such a mental space there is no care for the passing minutes, and things like color, texture, temperature, and even the choice of words sparsely exchanges rise in importance and meaning. For serious practitioners who prepare this service for fellow aficionados the full experience may take a few hours.
And to get things ready is a major cultural production involving selection of equipment (which bowl for each person), menu (when a meal is part of the tea/sweet), preparing the room decoration, getting the sweet (suited to season or theme), and possibly building in a few riddles or cultural clues that the guests are invited to puzzle out the message of menu, wall hanging -with or without verse, flowers, display object, tea bowls. In the cold season some elements are meant to evoke warmth; the reverse of hot weather tea ceremony in which cooling imagery, words, dishes are favored and meant to give comfort and joy to guest.
This photo is generally representative of guests: mostly women of middle age and above, sometimes a man, and sometimes a child or younger adult. Among the guests above the age of 35 or 40, most maintain darkened hair, either covering the gray or altogether changing hair color to a shade of brown to black. Shops sell a few dozen shades to choose from, with one row marketed to women and a smaller selection to men. Compared to 10 or more years ago, there are now a few more "all natural" men and women who live without coloring. For men the option of very short hair, naturally bald, or shaved is another way to respond to graying. A few men, but more commonly women, will buy artificial (or natural) hair covering (wig, toupee), as another way to respond to hair changes that normally come with the process of aging.
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October 9, 281/365 (2108/2192)- I'm serving on a committee looking into providing some sort of digital device for every student & teacher in the school district. The district level people think we should get small laptops, I think we should get tablets, so today I polled my students. They though the laptop idea was funny, "Seriously Wish, who uses a laptop in today's world?" Does that make you feel old?
Two men look out from a compound as Burundian soldiers serving with AMISOM patrol through the village of Awdinle, 30km north-west of the capital of Bay region Baidoa, 27 August 2013. AMSIOM forces supporting the Somali National Army (SNA) captured the area from the Al-Qaeda-affiliated extremist group Al Shabaab in April 2013, liberating the people and strategically located village en route to the Ethiopian border from 4 years of brutal and violent rule by the terror group. AU-UN IST PHOTO / GULED MOHAMED.