The shadow of the palm water fountain over at Starvaggi's Splash Zone.
I find the shadows of this water fountain very pretty as every water has it's own shadows.
Have a great weekend everyone.
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Sugarcreek Roadtrips
It's been a while since we last visited Sugarcreek. We used to go there almost every weekend just so we can drive around and see other ...
We are off to Tomlinson Run to have a little nature trekking. Thanks for visiting and for leaving a comment or two.
ReplyDeleteReally wonderful shadows here!! :)
ReplyDeletepagka nice Rose...perfect sa SS..hehe
ReplyDeleteNice water and shadow shot rose.enjoy na enjoy ka na sa new cam mo ha ;-)
ReplyDeleteNice shots Sid.enjoy na enjoy ka na sa new cam mo ha:-)
ReplyDeleteWhat a Great Shadow Shot! The palm shadow is so clear and precise. Love it, thanks for sharing!
ReplyDeleteLovely shadow shots.
ReplyDeleteRegards!
You are always fascinated with shadows and you don't fail to picture them whenever there is opportunity. Thanks for the post. God bless you all always.
ReplyDeleteWow, great shadow shots!
ReplyDeleteCool shadows!
ReplyDeleteHere's how I make my pickles:
ReplyDeletenote:if this doesn't come over well email me your emnail address and I will resend
Kathe's Famous Hot Dill PIckles
for 2 qts for 6 qts
1 cup white vinegar 1 qt white vinegar
3 cups water 2 qt water
1/4 cup pickling salt 1/2 cup pickling salt
alum alum
jalepenos,dried red chilies,garlic,fresh dill
grape leaves are optional
Pickle rules:
wash and pick over pickles-make sure no squash ends remain and that there are NO soft
spots. I actually sort them by size while cleaning for ease of packing.
I buy my pickling cukes the same day I make the pickles. Highly perishable.
25# of cukes makes appx 24 qts depending on how big the cukes are. I use wide mouth jars if available as they are easier to pack. Use kosher or pickling salt because otherwise the brine will be cloudy. Make sure the white vinegar is at least 5% acidity.
Packing rules:
Inside each qt jar add 1 pinch alum, 1 head dill, 2 cloves garlic at least,
1 dried red pepper,and 1 jalapeno cut open to allow seeds contact with brine.
You can also put a fresh grape leaf on the inside of the glass for decoration.
(the grape leaf also supposedly helps keep the pickles crisp)
Processing rules:
If you are making more than 6 qts at a time you will need to
make a double batch of the 6 qt brine to begin with. Most canners
hold 7 qts-so this makes sense. Mix brine mixture and bring to a full boil.
Fill canning pot with cold water.
Carefully add boiling brine to each jar up to 1 inch of top of jar.
NOTHING CAN BE ABOVE THE BRINE LEVEL
wipe each jar and place lid and screw top on securely
process in water bath on cold start in the covered pot for 20 minutes only
do not allow to boil. The pickles will be ready in 4-6weeks.
If for some reason all the jars do not seal-fear not. Just simply store in
the fridge for 4-6 weeks and eat them first-we haven't had a problem yet!
Enjoy! xoxo Kathe
Yes those are nice shadows!
ReplyDeleteI love these Summer shadows, especially with it being so cold where I am.
ReplyDeleteAwesome shadow!
ReplyDeleteVery nice shadow shots.
ReplyDeleteLove the palm tree shadow, it is Great.
ReplyDeletevery nice shadows! happy SSS, and I hope you have a fun week ahead.
ReplyDeleteVery nice shadows. Love all your photos, Rose.
ReplyDeleteI love that palm shadow! Sculptures make for the coolest shadows I think.
ReplyDeleteHow wonderful! Love that palm tree shadow.
ReplyDeleteThe shadow of the palm - like a palm tree flat on the ground. MB
ReplyDeleteI'm always attracted to shadows of palms... they're such an appealing shape, di ba?
ReplyDeleteHi Rose,
ReplyDeleteThat is so cool! Isn't it fun to look for shadows? Thanks for stopping by to see me; I hope you guys have a wonderful week.
Kathy M.
the shadow is perfetly palced in this fountain. :)
ReplyDeleteNice pictures! Very clever to think of water shadows..
ReplyDelete