See previous post previous post for more info. Click on picture or here for images in my Flickr Album .
Mostly candid snapshots, taken leisurely, in and around the Historic Olde Towne Section of Portsmouth, Virginia, sprinkled with news of events and other happenings. Running behind in my posts, so check the links on the sidebar > Thanks for stopping by.
Thursday, November 17, 2011
Statsraad Lehmkuhl Departing
See previous post previous post for more info. Click on picture or here for images in my Flickr Album .
Saturday, July 16, 2011
Family Secret Barbeque Recipe
This is for my faithful followers only. I figured I can't take it with me ( well I could, but why would I? Barbeque Heaven is in North Carolina ), so, like my photos, I thought I'd share one of my most prized secrets.
Nordan Family Secret NC BBQ Recipe
This recipe can be used for ribs or shoulders. The technique is a little different. Some ingredients may be adjusted or omitted.
--------------------------------------------------------
BBQ DRY RUB
2 1/2 TBS Brown Sugar
2 tsp Paprika
2 tsp Dry Mustard
2 tsp Onion Powder
2 tsp Garlic Powder
1 1/2 tsp Dried Sweet Basil
1 tsp Ground Bay Leaves
3/4 tsp Ground Coriander
3/4 tsp Ground Savory
3/4 tsp Ground Thyme
3/4 tsp Ground Black Pepper
3/4 tsp Gound White Pepper
1/8 tsp Ground Cumin
1 TBS Instant Tea Mix *new ingredient added as per email from Steven Raichlen of BBQU. See link at bottom.
Prepare the rub in a small bowl. Massage into meat thoroughly the night before you plan to grill. Wrap the meat well in plastic wrap and place in the refrigerator until grilling time, so that the flavors will be absorbed into the meat. The dry mixture can be stored in an airtight container for up to four months.
----------------------------------------
BBQ SAUCE
1 lb. Bacon, finely chopped
1/2 tsp Sweet Basil
2 ea. Bay Leaves
1/4 cup Bell Pepper, chopped
2 TBS Butter, unsalted
1/4 tsp Cayenne Pepper
1/4 cup Celery, chopped
1/2 tsp Chili Powder
6 oz. Coca-Cola
1 can Condensed Beef Broth
1 TBS Coriander, ground
1/8 tsp Cumin, ground
2 tsp Curry Powder
1/4 cup Dark Brown Sugar
3 TBS Garlic, minced
3 TBS Ginger, crystallized
1 TBS Sugar, granulated
1/4 cup Honey
6 TBS Lemon Juice
1 TBS Lemon Peel, grated
2 TBS Molasses
1 TBS Dry Mustard
1 TBS Olive Oil
1/4 cup Onion, chopped
1 cup Orange Juice
1 tsp Dry Oregano
2 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp White Pepper
1/2 tsp Ground Sage
1 tsp Sea Salt
1/2 tsp Savory, ground
1 TBS Sesame Oil
2 TBS Soy Sauce
1/4 tsp Tabasco Sauce
1/4 tsp Dry Thyme
1 can Plum Tomatoes, crushed
1 can Tomato Sauce or a cup of ketchup
2 TBS Vegetable Oil
3 TBS Red Wine Vinegar
3 TBS White Wine Vinegar
2 TBS Worchestershire Sauce
-----------------------------------------------------------
Procedure:
Bring basil, bay leaves, broth, oregano, savory and thyme to a boil. Reduce heat to a simmer.
Melt butter in a skillet over medium-high heat. Add onions, celery, green pepper, garlic, mustard, salt, white and blck pepper, paprika, coriander and cumin.
Cook until browned (5 to 7 min.) Add to broth along with lemon peel, juices, soy sauce, vinegar and the oils. Stir to combine.
Add the cooked bacon and any rendered fat to the mixture.
Add remaining ingredients and combine.
Continue simmering until the broth is reduced by a forth (about an hour).
Cool to room temperature and baste away ! Adjust seasonings as necessary. If sauce is too thick, add a small amount of apple cider. Refrigerate any remaining sauce in covered container for up to 2 weeks.
--------------------------------------------
Technique :
Soak hickory chips in apple juice for 6 hours. Drain.
Place chips over hot coals in a covered grill.
If you are using a roast (shoulder) , place roast on aluminum foil on grill and close lid, leaving air vents in top open. Cook pork, covered for four to six hours at 190 to 225 degrees until internal temperature reaches 170 degrees. Turn occasionally. Remove from grill, cool and let rest. Remove and discard excess fat from roast. Finely chop pork and place on baking sheet. Sprinkle with vinegar and crushed red pepper mix to taste. Heat under broiler to desired crispness.
Serve with coleslaw (recipe follows), baked beans, hushpuppies or buns and Bluegrass music.
*note: If doing Babyback ribs, you may want to wait til they're almost done to baste with sauce. Add Orange Marmalade or Peach Preserves for a sweeter glaze or serve on the side.
You hearty folks can add Bourbon as necessary.
* For more Barbeque tips from the BBQ Master and Grilling Guru, Steve Raichlen, click on the link > http://www.bbqu.net/aboutsteven.html
Simple Coleslaw Recipe:
3 cups Finely Shredded Cabbage
1 cup Diced Apple
1/2 cup Shredded carrots
1/2 ts Black Pepper
1/4 cup Pickle Relish
2 TB Chopped Onion
2 TB Lemon Juice
3 ts Oil
1 cup Diced Cucumber
2/3 cup Mayonnaise
1/2 TB Vinegar
1/2 ts Salt
1/8 ts Sugar
I purchased my smoker at Wal-Mart, but here are some better ones >
http://www.outdoorlivingshowroom.com/chargriller_m1217.html
Barbecue is an intuitive, real-time act of controlling smoke and fire through air drafting – you, not an automatic regulator. Get a simple off-set firebox smoker. Learning its use is the whole art and zen of barbecue, and if it's too much trouble, you should just be ordering take-out.
edited Jan 10, 2014
New toy >
Details later.
Nordan Family Secret NC BBQ Recipe
This recipe can be used for ribs or shoulders. The technique is a little different. Some ingredients may be adjusted or omitted.
--------------------------------------------------------
BBQ DRY RUB
2 1/2 TBS Brown Sugar
2 tsp Paprika
2 tsp Dry Mustard
2 tsp Onion Powder
2 tsp Garlic Powder
1 1/2 tsp Dried Sweet Basil
1 tsp Ground Bay Leaves
3/4 tsp Ground Coriander
3/4 tsp Ground Savory
3/4 tsp Ground Thyme
3/4 tsp Ground Black Pepper
3/4 tsp Gound White Pepper
1/8 tsp Ground Cumin
1 TBS Instant Tea Mix *new ingredient added as per email from Steven Raichlen of BBQU. See link at bottom.
Prepare the rub in a small bowl. Massage into meat thoroughly the night before you plan to grill. Wrap the meat well in plastic wrap and place in the refrigerator until grilling time, so that the flavors will be absorbed into the meat. The dry mixture can be stored in an airtight container for up to four months.
----------------------------------------
BBQ SAUCE
1 lb. Bacon, finely chopped
1/2 tsp Sweet Basil
2 ea. Bay Leaves
1/4 cup Bell Pepper, chopped
2 TBS Butter, unsalted
1/4 tsp Cayenne Pepper
1/4 cup Celery, chopped
1/2 tsp Chili Powder
6 oz. Coca-Cola
1 can Condensed Beef Broth
1 TBS Coriander, ground
1/8 tsp Cumin, ground
2 tsp Curry Powder
1/4 cup Dark Brown Sugar
3 TBS Garlic, minced
3 TBS Ginger, crystallized
1 TBS Sugar, granulated
1/4 cup Honey
6 TBS Lemon Juice
1 TBS Lemon Peel, grated
2 TBS Molasses
1 TBS Dry Mustard
1 TBS Olive Oil
1/4 cup Onion, chopped
1 cup Orange Juice
1 tsp Dry Oregano
2 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp White Pepper
1/2 tsp Ground Sage
1 tsp Sea Salt
1/2 tsp Savory, ground
1 TBS Sesame Oil
2 TBS Soy Sauce
1/4 tsp Tabasco Sauce
1/4 tsp Dry Thyme
1 can Plum Tomatoes, crushed
1 can Tomato Sauce or a cup of ketchup
2 TBS Vegetable Oil
3 TBS Red Wine Vinegar
3 TBS White Wine Vinegar
2 TBS Worchestershire Sauce
-----------------------------------------------------------
Procedure:
Bring basil, bay leaves, broth, oregano, savory and thyme to a boil. Reduce heat to a simmer.
Melt butter in a skillet over medium-high heat. Add onions, celery, green pepper, garlic, mustard, salt, white and blck pepper, paprika, coriander and cumin.
Cook until browned (5 to 7 min.) Add to broth along with lemon peel, juices, soy sauce, vinegar and the oils. Stir to combine.
Add the cooked bacon and any rendered fat to the mixture.
Add remaining ingredients and combine.
Continue simmering until the broth is reduced by a forth (about an hour).
Cool to room temperature and baste away ! Adjust seasonings as necessary. If sauce is too thick, add a small amount of apple cider. Refrigerate any remaining sauce in covered container for up to 2 weeks.
--------------------------------------------
Technique :
Soak hickory chips in apple juice for 6 hours. Drain.
Place chips over hot coals in a covered grill.
If you are using a roast (shoulder) , place roast on aluminum foil on grill and close lid, leaving air vents in top open. Cook pork, covered for four to six hours at 190 to 225 degrees until internal temperature reaches 170 degrees. Turn occasionally. Remove from grill, cool and let rest. Remove and discard excess fat from roast. Finely chop pork and place on baking sheet. Sprinkle with vinegar and crushed red pepper mix to taste. Heat under broiler to desired crispness.
Serve with coleslaw (recipe follows), baked beans, hushpuppies or buns and Bluegrass music.
*note: If doing Babyback ribs, you may want to wait til they're almost done to baste with sauce. Add Orange Marmalade or Peach Preserves for a sweeter glaze or serve on the side.
You hearty folks can add Bourbon as necessary.
* For more Barbeque tips from the BBQ Master and Grilling Guru, Steve Raichlen, click on the link > http://www.bbqu.net/aboutsteven.html
Carolina-Style Pulled Pork Barbeque
Simple Coleslaw Recipe:
3 cups Finely Shredded Cabbage
1 cup Diced Apple
1/2 cup Shredded carrots
1/2 ts Black Pepper
1/4 cup Pickle Relish
2 TB Chopped Onion
2 TB Lemon Juice
3 ts Oil
1 cup Diced Cucumber
2/3 cup Mayonnaise
1/2 TB Vinegar
1/2 ts Salt
1/8 ts Sugar
I purchased my smoker at Wal-Mart, but here are some better ones >
http://www.outdoorlivingshowroom.com/chargriller_m1217.html
Barbecue is an intuitive, real-time act of controlling smoke and fire through air drafting – you, not an automatic regulator. Get a simple off-set firebox smoker. Learning its use is the whole art and zen of barbecue, and if it's too much trouble, you should just be ordering take-out.
edited Jan 10, 2014
New toy >
Details later.
Same ingredients and technique, different appliance.
Check out this great Forum I stumbled across:
http://www.kamadoguru.com/
Tuesday, June 28, 2011
REWARD - NIKON D70
REWARD for information leading to the arrest and conviction to the perpetrator that smashed my car window and helped himself to my NIKON D70 camera and GLOCK 23 hand gun. I was 20 feet away but too late. I'll probably never see them again but I'm posting this because it's linked to the Internet and may turn up something. I had all the evidence I needed (pawnshop, Craig's List), but the PD didn't put the pieces together until it was too late, and the perps got away. The serial numbers are as follows: Nikon DSLR70, ser. no. 3100354, lens: 18-70 mm f3.5-4.5G AF-S DX Zoom-Nikkor, ser. no. 2246656. Glock 23, 40 cal. ser. no. GCE 964.
Saturday, May 21, 2011
Pokey Smokey II_DSC_2011_7037
Pokey Smokey II - Up and Running
Via Flickr:
Pokey Smokey was a 19th century replica steam engine train that provided fun rides on the Portsmouth City Railroad in the City Park. Due to safety concerns, Pokey was retired in 2005 and auctioned off to a train collector. The Portsmouth City Railroad is still at the City Park. $50K had been raised; I believe it is up to around $63K now, but about another $200K is required. If you would like to donate to the Pennies for Pokey fund to raise money for Pokey Smokey II, please contact me at stacey.parker@nscorp.com
Tax ID#54-6062589
* The new Pokey Smokey II miniature train has revved up its engine for a comeback.
The seven-bench carriage and locomotive will be unveiled at 9:30 a.m. Thursday in City Park, the city announced. The attraction will reopen to riders on May 14.
The original Pokey Smokey stopped operating in 2005 because of safety concerns. The Southeast Virginia Community Foundation raised $216,000 to buy the new coach. It will be handicap-accessible and run on gasoline.
http://hamptonroads.com/node/229731
Via Flickr:
Pokey Smokey was a 19th century replica steam engine train that provided fun rides on the Portsmouth City Railroad in the City Park. Due to safety concerns, Pokey was retired in 2005 and auctioned off to a train collector. The Portsmouth City Railroad is still at the City Park. $50K had been raised; I believe it is up to around $63K now, but about another $200K is required. If you would like to donate to the Pennies for Pokey fund to raise money for Pokey Smokey II, please contact me at stacey.parker@nscorp.com
Tax ID#54-6062589
* The new Pokey Smokey II miniature train has revved up its engine for a comeback.
The seven-bench carriage and locomotive will be unveiled at 9:30 a.m. Thursday in City Park, the city announced. The attraction will reopen to riders on May 14.
The original Pokey Smokey stopped operating in 2005 because of safety concerns. The Southeast Virginia Community Foundation raised $216,000 to buy the new coach. It will be handicap-accessible and run on gasoline.
http://hamptonroads.com/node/229731
Sunday, May 1, 2011
Royal Wedding
The British Monarchy's Photostream on Flickr
The Royal Wedding Group in the Throne Room at Buckingham Palace on 29th April 2011 with the Bride and Groom, TRH The Duke and Duchess of Cambridge in the centre.
Front row (left to right): Miss Grace van Cutsem, Miss Eliza Lopes, HRH The Duke of Edinburgh, HM The Queen, The Hon. Margarita Armstrong-Jones, Lady Louise Windsor, Master William Lowther-Pinkerton.
Back Row (left to right): Master Tom Pettifer, HRH The Duchess of Cornwall, HRH The Prince of Wales, HRH Prince Henry of Wales, Mr Michael Middleton, Mrs Michael Middleton, Mr James Middleton, Miss Philippa Middleton.
Picture Credit: Photograph by Hugo Burnand
Note: The photos are for editorial use only, and they are must not be re-sold or commercially exploited in any way. For requests other than editorial use, please put your requests in writing to Press Office, St James’s Palace, London, SW1A 1BS.
~ The Official Royal Wedding Photograph ~
Click on photo to enlarge or link for original size.
The Royal Wedding Group in the Throne Room at Buckingham Palace on 29th April 2011 with the Bride and Groom, TRH The Duke and Duchess of Cambridge in the centre.
Front row (left to right): Miss Grace van Cutsem, Miss Eliza Lopes, HRH The Duke of Edinburgh, HM The Queen, The Hon. Margarita Armstrong-Jones, Lady Louise Windsor, Master William Lowther-Pinkerton.
Back Row (left to right): Master Tom Pettifer, HRH The Duchess of Cornwall, HRH The Prince of Wales, HRH Prince Henry of Wales, Mr Michael Middleton, Mrs Michael Middleton, Mr James Middleton, Miss Philippa Middleton.
Picture Credit: Photograph by Hugo Burnand
Note: The photos are for editorial use only, and they are must not be re-sold or commercially exploited in any way. For requests other than editorial use, please put your requests in writing to Press Office, St James’s Palace, London, SW1A 1BS.
Saturday, April 9, 2011
The Tulip
So you won't have to break your neck reading this, I've printed it here:
Tossing turban style contours, with an aloofness as one passes by,
Utilizing every charm it possesses, under a lupin blue cloudless sky,
Like a guardsman, gallantly standing, holding up his noble head high,
In rainbow colours, brilliant and stately, a vision to surely yield a sigh,
Ponder thus upon the regal tulip, it has pure beauty, you cannot deny.
The Tulip ~ by Ernestine Northover
Having to turn the print to read the verse, causes it to yield three different views. Purely accidental. :-)
Nikon D-70 / iso 200 / 8 sec. @ f22
Tuesday, January 4, 2011
13th Annual Olde Towne Scottish Walk
For information on the Scottish Walk, see last year's post. More photos are being posted on my Flickr photo-sharing website.
Scroll down to bottom to adjust Playlist.
Scroll down to bottom to adjust Playlist.
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