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Pleurothallis forceps-cancri

Discussion in 'Orchid Species' started by Dale, Dec 14, 2008.

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  1. Dec 14, 2008 #1
    Dale

    Dale New Member

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    IC grower.
    pleurcancriforcepsXTi.jpg pleurcancriforcepscloseXTi.jpg
     
    J E likes this.
  2. Dec 14, 2008 #2
    Tom_in_PA

    Tom_in_PA I am not an addict

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    That is freakin awesome Dale
     
  3. Dec 14, 2008 #3
    Forrest

    Forrest Really Neat

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    that is damn nice.
     
  4. Dec 14, 2008 #4
    Jon

    Jon Mmmm... bulbophyllum...

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    Holy crap that's awesome.
     
  5. Dec 14, 2008 #5
    Karen

    Karen Species nut

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    Geezundheit with the forceps :D

    Amazing pictures.....
     
  6. Dec 14, 2008 #6
    Dale

    Dale New Member

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    forceps-cancri = crab claw
     
  7. Dec 15, 2008 #7
    Karen

    Karen Species nut

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    OK, Gezundheit for your crabs?????
    :D
     
  8. Dec 15, 2008 #8
    Dale

    Dale New Member

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    *smacks Karen* Not that kinda crabs, dear. Dungeness season is on and the catch is better than expected. Recovery (percentage of meat to discard) is better than it's been in several years. Might have to go to the seafood market tomorrow if Rosa Road isn't impassable.
     
  9. Dec 15, 2008 #9
    Tracey

    Tracey Interloper

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    Oh, that is superlative Dale
     
  10. Dec 15, 2008 #10
    Karen

    Karen Species nut

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    MMMMMM, warm crab on English muffins, with a drizzle of Hollandaise sauce.
    YUM! Breakfast!

    With a peach bellini!
     
  11. Dec 15, 2008 #11
    Dale

    Dale New Member

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    We had a restaurant here that prepared Crab Benedict. It was superlative and only 11 bucks. Unfortunately, the owner got tired and closed it down. I wept for two weeks between 1100 and 1300.

    I'll let you know how the crab is. :p

    What the hell's a peach bellini?
     
  12. Dec 15, 2008 #12
    Craig

    Craig megalomaniac

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    This drink was created 1943 at Harry's Bar in Venice, Italy in honor of the painter Geovani Bellini. Giuseppi Cipriani was the inventor. The original recipe was made with fresh pureed white peaches with a bit of raspberry or cherry juice to give the drink a pink glow.
    Quick version
    1 parts Peach Schnapps
    3 parts Champagne (or Sparkling wine)

    Combine in champagne flutes, serve.

    Original Version
    2/3 cup white peach puree (use yellow peaches if white not available)
    1 teaspoon raspberry puree
    1 bottle chilled Italian sparkling wine such as Prosecco orAsti Spumante Brut

    Place 1 1/2 tablespoons puree In the bottom of each flute and add 2 - 3 drops of the raspberry puree. Add sparkling wine and serve.

    Raspberry puree: Puree fresh or frozen (thawed) berries in a food processor.

    Peach puree: Peel fresh peaches, cut up in pieces and blend in a food processor.

    Serving glass: Tall champagne flutes

    Your Welcome:cool:
     
  13. Dec 15, 2008 #13
    Dale

    Dale New Member

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    Christ. That's too much like cooking. Thanks, though.
     
  14. Dec 15, 2008 #14
    Craig

    Craig megalomaniac

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    Its easier than a fruit cake:poke:
     
  15. Dec 15, 2008 #15
    Dale

    Dale New Member

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    I don't prepare fruit cake. :p

    And... I hope y'all know you're gonna get in some serious trouble when Mary Jane shows up in the morning and see's how you've hijacked my topic. Don't come cryin' to me when it happens. :poke:
     
  16. Dec 15, 2008 #16
    Karen

    Karen Species nut

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    HEH! Squish peaches in blender/food processor. 1/2 peach juice 1/2 champagne ( as cheap as you can get, no one will know the difference after 2 drinks!) Sip. Enjoy!

    Edit, I bet MJ likes the recipes!
     
  17. Dec 15, 2008 #17
    DukeBoxer

    DukeBoxer Active Member

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    Man, I wish I could take pictures like those some day!! Nice pant too
     
  18. Dec 15, 2008 #18
    Mary Jane

    Mary Jane New Member

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    What the hell is going on in here?? I can't leave you people alone for a minute!

    Dale, the flower is fantastic.