View allAll Photos Tagged translucent
Salmon skewers that have brined over night, now they will sit at room temperature for several hours developing a nice patina, before being hot smoked for an hour or so and then consumed. Recipe and procedure at Salmon University, idea for smoked skewers from Ray's Boathouse in Ballard.
These are the newest stars I made for autumn. They are made from a translucent paper that is cut into small pieces, folded multiple times per point, and then glued together to create the star.
The stars are available in my shop. Please see my Flickr profile for the link to my shop.
(I made two more of the orange & yellow; and red & orange stars for a Red/Orange/Yellow paper craft swap on Swap-Bot. One was sent to Germany and the other to Australia.)
Pentax K-7 • Pentax DA* 200mm f:2.8 ED SDM
Hoya Pro1 Digital CPL filter
Sortie photo du 24 juillet 2010 avec João.
LUXGSM World Ballon Trophy 2010 • Echternach • Luxembourg
These earrings were made for Wire Artisans Guild Monthly Challenge - "Affair of the Hearts"
Misteriously dark hematite with jasper cabochons were captured in sterling silver wire web and placed in heart-shaped frames. The colour isn't solid - contains dark hematite, black, red streaks, semi-translucent areas. Perfect mixture created deep inside the Earth.
Deep Dark Love Earrings have truly Victorian spirit.
Were oxidized and polished.
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materials:
sterling and fine silver
hematite with jasper cabochons
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dimensions:
total lenght including ear wires - 4,2cm (1,68")
width - 2,9cm (1,16")
cabochon - 19mmx13mm
This photo was taken at ISO 100 however I'm not so sure how a huge amount of noise came about on the mid-range tones.One umbrella (med power) on the right of the model and one softbox of equal power the left of her - allowing for the freeze of her moving hair and the soft, even lighting of most of her body,
A slice of lime taken with my new setup.
This photo available for stock here: www.fivestarphoto.net/gallery/8037649_vb7au#606127128_asVXY
Trevor Jones
Edinburgh, Scotland
Mixed media
60 x 60 cm
£900
info@trevorjonesart.com
This painting was created for my 2011 solo exhibition "The Poem of Ecstasy". All the artworks for this show were inspired by the classical music of 20th century Russian composer Alexander Scriabin.
Identified using the Hopkins 2014 "A revision of the genus Arenivaga (Rehn) (Blattodea, Corydiidae), with descriptions of
new species and key to the males of the genus" as follows: Two ocelli very large, ovoid and protruding; Pronotum translucent, waxy beige; dorsal surface of pronotum with short fine brown setae laterally and anteriorly; pronotal pattern orange-brown “panther face” with little discernible detail; slight lateral aura; Wing brace present. Two tarsal claws present. Legs and body light orangebrown, darker maculation laterally on each sternite; subgenital plate with darker orange-brown border; strongly asymmetrical with rounded apices.
Beech woodland has that special quality at this time of year. The light passes right through their leaves brightening up an otherwise dull looking scene.
An ancient Korean favorite.
Be warned: This dish is pretty salty. It's by design. Don't be such a baby about it! (eat with rice)
Note: Many of the quantities below are approximations (~). I am not responsible for the outcome of your hot dogs. Tweak those "settings" to fit your tastes.
Two packs of hot dogs
1/2 chopped onion
4-5 finely chopped (or crushed) garlic cloves
~1.5 cups chicken stock (or water, even)
~1/3 cup soy sauce
~1/2 cup gochujang*
~2 tablespoons rice vinegar
~1 tablespoon sugar
~1/2 tablespoons toasted sesame oil
~1/2 teaspoon black pepper (probably less)
A handful of toasted sesame seeds
3-4 green onion finely chopped
Some might add carrots to this dish as well, chopped thin. The carrots are supposed to help with saltiness. It also adds some sweetness.
In a thick-bottomed pan with a lid:
I like to start by browning off the hot dogs in some olive oil (my mom never fried them). Set the hot dogs aside and start cooking the onions until they are translucent (plus carrots, if you're doing carrots). Then add the garlic and cook that for a minute.
Deglaze with a dribble of stock and back in go the hot dogs, gochujang (make sure you break it up if you have extra chunky gochujang), soy sauce, rice vinegar, sugar, sesame oil, black pepper, and chicken stock (or water).
The stock amount can be varied. Essentially, you want this liquid to evaporate, until pretty thick, but you want to give the liquid enough time to flavor the hot dog. So put in *enough* stock to get the job done.
I sort of leave a lid half on and have it a little below medium, happily simmering. When the liquid is thick and saucy it's done. I usually let it go for about 45 minutes. You can't really overcook hot dogs.
I like to add toasted sesame seeds and chopped green onions (a Korean staple). Eat with rice. Seriously, lots of it.
*You can find gochujang at any Korean market. You can buy it on Amazon (or wherever). Just type "gochujang."
And also sesame oil is not the same thing as toasted sesame oil, but I don't really think it's all that important to the recipe. Leave it out if you want.
Shot on white translucent plastic with two
sb 600's in small softboxes.
Light on left was above and pointed slightly towards camera. One on right was
camera right , level at about 90 degrees.
Both fired via Nikon CLS.
Five 20’ x 5’ panels were created using a repeated leaf pattern traced on translucent white fabric. A mixture of amber shellac and powder graphite painted around each leaf creates a unique opaque/translucent effect. The viewer is able to see through each translucent leaf.
Spotted at the last concert I attend, so expect more real rockin' pics in the next days...Have a nice sunday mates !