Best Of The Best

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I was just going through the 66 images on my National Geographic website at: http://yourshot.nationalgeographic.com/profile/765659/#/photos. I have my personal favorites of course and the 400 plus photographers that are on the contributing list for this publication have their idea which are the best. Sometimes I agree and sometimes I haven’t a clue why certain shots go viral there. So I put together a collage of 17 of the shots that have garnered the most votes. I’m not listing them in any particular order or giving the votes for any of the shots. This is this my collection of the best of the best in my portfolio. Again, some of these photographs are very recent and some are a few years old. They were taken with a variety of camera gear and mostly at the Oregon Zoo, my home away from home. I tried to select a diverse selection of animal…

View original post 11 kelime daha

Creamy Blood Orange & Berry Smoothie {vegan}

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food to glow

blood-orange-berry-smoothie // food to glowNature is most surprising. At a time when nothing much is ready to eat in the spring garden (at least here in the UK), some of the brightest, most nutritious fruits are at their peak. Throughout the bleak winter months, with root crops and cold-stored orchard fruits doing their best to sustain us, citrus is one of two bright spots, the other being pomegranates. A bowl of these bold and voluptuous fruits on the coffee table not only cheers, it restores and nourishes too.

blood-oranges // food to glow

blood oranges // food to glow not much anthocyanin-red left, but still juicy & delicious!

And now, just past the March midpoint, with spring warmth looming tantalisingly close, Spanish imports of oranges are still plentiful and cheap. All eating oranges are pretty special, but the jewels in the citrus crown are sparkling, fragrant blood oranges, with the lustiest specimens coming from their native Italy. Be quick though, they will be gone before you know it. To be…

View original post 365 kelime daha

Make delicious treats with the underrated kumquat

Grist

As I listened to Matt Etchemendy, chef of Ichabod’s on Irving Place, describe how he makes his “dirty-wild” freekah, I couldn’t help but think what fun it would be to cook in his kitchen — to have tubs of juniper-infused salts to rub into duck breasts, pints of mirepoix ready to sauté with pre-cooked grains, and compotes of all kinds to serve alongside seared meats and stacks of buttermilk pancakes.

While I know that some parts of restaurant work — the hours, the stress, the demands — don’t translate well into cooking at home, the concept of mise en place need not exist in restaurants alone. There is nothing stopping me from setting aside a day to make salad dressings and stocks, to cook grains and beans, to make a few loaves of bread with the goal of bringing ease to the days that follow.

16685550930_e43d2ce5ae_bAlexandra Stafford

One day I’ll…

View original post 550 kelime daha

Vernal Equinox: New Google Doodle Celebrates First Day of Spring

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TIME

The Sun, the moon, and Google are celebrating the official start of spring — this year’s vernal equinox on March 20 will include a solar eclipse, a supermoon and a stop-animation Google Doodle.

As TIME wrote last year, the vernal equinox is when “earth’s axis is angled such that the world gets an equal amount of daylight and night,” signaling the start of spring in the Northern Hemisphere.

This year’s spring begins with a celestial bang. Most of Europe and parts of northern Africa and Asia will be treated with a partial solar eclipse and the few inhabitants of the Danish Faroe Islands and Norway’s Svalbard archipelago will be lucky enough to witness a total eclipse. Or, you can watch a streaming broadcast here.

In parts of Europe, Google is adding an animated eclipse to their Doodle.

Fans hoping for a grandiose stargazing experience will be disappointed to…

View original post 53 kelime daha

A second giant blob of Antarctic ice is getting ready to drown us

Grist

Remember when we found out last year that the West Antarctic ice sheet had started to collapse, that the collapse more or less can’t be stopped, and that it will eventually result in 10 to 15 feet of sea-level rise? Now we have some more bad news of that caliber.

An enormous glacier, one on the other side of the continent from the ailing ice sheet, is doing pretty much the same thing, researchers have discovered. Chris Mooney reports for The Washington Post:

The findings about East Antarctica emerge from a new paper just out in Nature Geoscience by an international team of scientists representing the United States, Britain, France, and Australia. They flew a number of research flights over the Totten Glacier of East Antarctica — the fastest-thinning sector of the world’s largest ice sheet — and took a variety of measurements to try to figure…

View original post 359 kelime daha