View allAll Photos Tagged walnut
18 wheelers roar across Interstate 10 through Texas Canyon in Chochise County AZ.
The Walnut Fire is winding its way around the quartz monzonite spheres of the Little Dragoons; precariously balanced rocks that were formed 50 million years ago.
The modern noises of the highway went mute and sounds of ancient drums and ritual filled the night. One can only imagine the Apache tribes who once lived here.
Wow thanks in Explore for all the views and kind comments!!
this is three different macro shots of the walnut leaves in our yard right now. I'm always fascinated by the colors and textures this time of the year...my favorite time of the year!
plantain, walnuts, almonds, a drizzle of Canadian maple syrup, a side of plain yogurt and meandering thoughts. sundays off to play in the kitchen are good!!
Built in 1890, the 2,376 feet Walnut Street Bridge was the first to connect Chattanooga, Tennessee's downtown with the North Shore
Am Walnussbaum im Garten von unseren Fürther Nachbarn (und guten Freunden !) in Ungarn.
In the garden of our german neighbors (and good friends !) in Hungary.
_ Die Echte Walnuss (Juglans regia) ist ein sommergrüner Laubbaum aus der Familie der Walnussgewächse (Juglandaceae). Sie heißt meist umgangssprachlich einfach Walnussbaum oder Walnuss, regional auch Welschnuss (Österreich) oder Baumnuss (Schweiz). Auf Englisch heißt sie Persian Walnut, von altenglisch walhnutu (wealh + hnutu, „fremde Nuss“), daher auch deutsch gelegentlich Persische Walnuss, dänisch Valnød, schwedisch Valnöt. Der Name kommt wahrscheinlich von welsche Nuss, da sie über Frankreich oder Italien ins Deutsche kam. Ihre Früchte sind die bekannten Walnüsse. Der Baum liefert auch kostbares Holzfurnier. (wikipedia)
_ Juglans regia, the Persian walnut, English walnut, or especially in Great Britain, common walnut, is an Old World walnut tree species native to the region stretching from the Balkans eastward to the Himalayas and southwest China. The largest forests are in Kyrgyzstan, where trees occur in extensive, nearly pure walnut forests at 1,000–2,000 m altitude (Hemery 1998)—notably at Arslanbob in Jalal-Abad Province. (wikipedia)
Holidays in Hungary, image #331 of 581
H1505-(331)
SONY NEX-7 & SEL 18-200
200mm _ f/9 _ 1/125s _ ISO200
17.05.2015 11:36
As seen from Civic Park in downtown Walnut Creek (the city named after the creek). This is from one of the few sections of the creek that are close to their natural state.
Contax Carl Zeiss Planar 50mm f/1.4 T*
f/wide open
Leaf backlit by the afternoon sun shining through a hole in the treetop.
Developed in Capture One and post-sharpened in Photoshop with two highpass filter layers
(as decribed here in German language: dslr-blog.de/hochpass-schaerfen-mit-photoshop/)
(DSC02911 ps)
and the remains of wrist watches that don't work any more, with their cogs and wheels, looking a bit woozy in the background
A dorsal view. Unusually this one was crawling on the trunk of the tree rather than sitting in a web.
Read about this dish and the other 10 Best Desserts of 2006 on my blog.
This was probably the most novel and tasty dumpling of the evening. Maple-sweet ground walnut filling inside a sorghum wheat dough. I can't imagine the amount of handiwork involved to make the outsides look like walnuts!! It was very (American) autumnal.
This hummus is based on walnuts, which give it a unique, toasted flavor
1/2 cup walnuts
1 teaspoon cumin seeds
1/2 taspoon coriander seeds
1/4 teaspoon cayenne pepper
1 (15-ounce) can chickpeas drained
1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 garlic cloves
1 teaspoon coarse se salt or kosher salt
In a small skillet over medium heat, toast the walnuts for 2-3 minutes, shaking the pan occasionally to ensure even browning. Transfer the nuts to cool.
Add the cumin and coriander seeds to the skillet and toast for 30 seconds. Transfer to a mortar, add the cayenne pepper, and grind to a powder.
In a food processor, combine the chickpeas, oil, lemon juice, garlic, ground spices and 1 teaspoon of the salt.
Rub the walnuts to remove most of their papery skins. Add the skinned walnuts to the processor, and puree until smooth. Add water, 1 tablespoon at a time, if the hummus is thicker than you like. Season with peper and olive oil and serve. :)