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A family checking out the menu of Andorno's Pizza place in Guerneville.
Tech Info: D800 | 24-70 @70mm | ISO 800 | f/2.8 | 1/800s
© 2012 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
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My second time attempting citrus canes..
I think this one came out much better than the first, which was supposed to be a lime, but looked like a a pickle or something lol
I think I might use these on cupcakes soon so look out for those. So what do you guys think? How did I do? ; )
They are tiny, about 1/5" in diameter. The cane made about 200 slices.
What kind of fruit am I? Believe it or not, I am a berry, a fleshy fruit that develops from a single ovary hence I am also a simple (not compound) fruit with seeds. BTW, what you may call a “berry” such as strawberry, blackberry (not the Smartphone!), or blueberry are impostors! They are anything but “berry” in the realm of science.
St Michael, Chesterton, Peterborough, Cambridgeshire
I was at Alwalton church, and my next port of call Chesterton church was just a few hundred yards away, but the churches are separated by the cavernous roar of the A1 slicing through its valley on its way from London to the north. There are two roads out of Alwalton, and I accidentally cycled out along the wrong one which would have led me directly into the southbound lanes of the A1. Fortunately I realised at the last moment. I came back, crossed the road by a bridge, and then repeated my mistake by turning off too early, onto the road for the northbound lanes. Eventually I arrived, safely if a little unnerved, at Chesterton.
This is a typical Hunts church with a sturdy spire, the lucarnes so prominent they are more like dormer windows. There are aisles and a clerestory. A solid stone church - I shan't keep bothering to tell you that, all the churches I visited today were solid stone except for one. The great curiosity is that the chancel was rebuilt and the south aisle remodelled in the 1730s, and the internal furnishings reflect this - the effect is something like Shotley in Suffolk.
The interior is light and cheerful, the Georgian screen adding a touch of gravitas. There are several grand memorials roughly contemporary with the rebuilding, and one of a century earlier to Robert Beville and his son Sir Robert, who kneel facing each other with their wives, their combined seventeen children below. Charmingly, the sculptor miscounted and had to shoehorn in an extra daughter between two of her sisters.
I'd long wanted to visit Chesterton for the rather trainspotterish reason that I had been a chorister at Chesterton - but at Cambridgeshire's other Chesterton in the city of Cambridge. That Chesterton is a large working class suburb, while Peterborough's Chesterton is little more than a straggle of housing on the Oundle road, but I had always known it existed and it was interesting to see it at last. And so, pondering youth, memory, age and the inevitable end of all such things, I girded up my loins and cycled west into the wind on the long, straight, busy road towards the Northamptonshire border.
It was a few miles to my next stop, and so I decided a bit of pounding would be useful at this stage. I easily overtook a pair of helmeted lycra-clad hobbyists no more than half my age, bottoms in the air on flashy though not particularly good racing bikes. I like to think of them stopping as I receded into the distance, looking down at their clothes and their steeds and thinking - blimey, that was just an old bloke on a touring bike, did I really spend all that money for this to happen? (the real secret, of course, is not my fitness or my coolness, or their lack of it, but that my heavy steel-framed bike with top of the range bearings is easier to cycle fast into the wind than their light-framed aluminium bikes with nasty plastic bearings. But I wouldn't have told them that).
I LOVE avocados, but I don't buy them unless they are on sale. The way I cut them up is to first make a radial cut around the center. rotate the halves in opposite directions, and pull the halves apart. My right hand is holding the upper half. Then I cut each half in two and peal away the thick skin. I have made a fairly thin slice for my salad or to eat now as a personal indulgence. Mmm!!! Then I cut the other half in two, remove and discard the big seed, peal off the skin, and store each quarter except for a couple of big slices for my salad. Those slices are cut into smaller bites to distribute amongst the spinach, tomatoes, mushrooms, cucumber, broccoli, and olives.
Yes, I could make guacamole dip by smashing up the entire avocado along with tiny pieces of tomato, jalapeno, and red onion, but guacamole oxidizes very quickly. Then I would have to eat the whole batch with corn tortilla chips or share it. I do make guacamole dip a few times a year, but it is cheaper just to cut it up for a week's worth of salads.
A slice of fresh orange.
50D + Tamron 60mm f/2 Macro, lightbox below, single speedlite off-camera from above.
A slice of kiwi held up with the light from the window behind it...love the pattern, the semi-transparency and the way it changes colour!
sliced orange - Close-up image of a sliced orange.. To Download this image without watermarks for Free, visit: www.sourcepics.com/free-stock-photography/24733536-sliced...
Part whole wheat flour makes a slightly denser but more delicious pumpernickel. This bread is made with bread flour, pumpernickel flour (coarse rye), whole wheat flour, yeast, water, cider vinegar, malt powder, molasses, wheat gluten, caramel powder, cocoa, sugar, espresso powder, oil, salt, corn starch, sesame seeds, and caraway seeds.
The molasses, caramel powder, cocoa, and espresso powder create the dark color of the bread.
Baking Details
Preferment: Sponge
Hydration: 60%
clicked from running train using my point and shoot while on my trip to Sawantwadi
for more images from this trip check my facebook page
www.facebook.com/pages/Bhagyesh-Penkar-Photography/200473...
chef slicing fish - Cropped close-up image if a chef slicing fish.. To Download this image without watermarks for Free, visit: www.sourcepics.com/free-stock-photography/24721444-chef-s...
Holly had the idea that we should fry up our own potato chips. She went to the store to get potatoes and called me to ask what kind. I said "one of each," and she obliged! Russet, Yukon Gold, Red Bliss, sweet potato, and yam.
The yam, an orange sweet potato (the nomenclature is very confusing and all over the place)--the kind you eat at thanksgiving--was the hands-down favorite. But we liked all the classics too.
This tree was splint in half somehow, perhaps by lightning? The other half used to be propped against the base making a good bench but has since fallen. I wish I had the means/skill to take the fallen half and make a table or a bench out of it.