![- and the sun goes down. - and the sun goes down.](https://cdn.ipernity.com/200/72/26/43967226.a44c6486.75x.jpg?r2)
Ipernity Nos 0001-2000
Folder: Ipernity Images
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Busy june morning on findhorn beach!
Findhorn Beach on a Sunny June morning
iPhone 5S Pan
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iPhone 5S Pan
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Daddy Long Legs?
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iPhone 5S
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iPhone 5S Pan
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iPhone 5S
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Early morning rain...
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Taken with iPhone 5S "The Ultimate Driving Machine" Ever wondered who comes up with these slogans? “ In 1974, the newly appointed sales and marketing executive and former General Motors alumnus Lutz chose the upstart firm of Ammirati & Puris for advertising in US. Martin Puris was the copywriter for the account, he was briefed to showcase three strengths of BMW: driving sensation, handling and power. Puris came up with the idea of, “The Ultimate Driving Machine.”
Findhorn Mooring, with Forres town in the backgrou…
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Findhorn Bay - Low Tide
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Findhorn at Low Tide
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Using a gold reflector...
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At what stage do you become a Phalaenopsiphiliac -…
iPHONE 5S Images
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Most iPhone images I have seen up to now have been on facebook, of variously assorted drunks taking "selfies" in night clubs and bars, with most of the images as bleary as their subjects, so it was a pleasant surprise to find the latest iPhone can turn out some reasonale images, with built-in HDR and auto functions.
Genesis of a Scots Pine Cone
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Bring out the Viking in you!
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There's nothing complicated about making your own Gravadlax...fresh salmon - say 3 lbs of the middle cut - 1/4 cup sea salt + quarter cup of brown sugar + large bunch of fresh dill, or three teaspoons of dried dill if you can't source fresh dill + one tablespoonful of white pepper corns ground into coarse chunks. Lay salmon in a dish, cover with these ingredients, pour over a large tot of Brandy, or vodka if you are a cheapskate! Cover top of dish with clingfilm, and place a heavy object on top (I use a breeze-block, but make sure your fridge shelves are robust!)and place in fridge turning every 24 hours for 72 hours. Drain off the liquid produced, slice thinly and serve with Dill and Mustard sauce. I make a batch every few weeks. This is the latest one, at the beginning of the process...
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