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Finishing Off This 2 Part Series

Part 1 is here.

The 2010 Taipei International Flora Exposition (2010 Flora Expo) (臺北國際花卉博覽會) opened on November 6, 2010 and ran until April 25, 2011 in Taipei, Taiwan, Republic of China. It is garden festival recognized by the International Association of Horticultural Producers (AIPH / IAHP) and is categorized as an A2B1 horticulture exposition. It was the first such internationally recognized exposition to take place in Taiwan, and the seventh of its kind to take place in Asia. It is located near Yuanshan Station. The Yuanshan site will re-open to the public following renovations (Estimated date- September 2011).

All photos: Canon EOS 7D+EF 24-70mm f/2.8L USM. Originally captured in RAW, converted and processed to Tif file in DXO Labs and saved to Jpeg in Photoshop CS5 for upload.

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Week-Ender 82

The 2010 Taipei International Flora Exposition (2010 Flora Expo)(臺北國際花卉博覽會) opened on November 6, 2010 and ran until April 25, 2011 in Taipei, Taiwan, Republic of China. It is garden festival recognized by the International Association of Horticultural Producers (AIPH / IAHP) and is categorized as an A2B1 horticulture exposition. It was the first such internationally recognized exposition to take place in Taiwan, and the seventh of its kind to take place in Asia. It is located near Yuanshan Station. The Yuanshan site will re-open to the public following renovations (Estimated date- September 2011).

Although there had been worries about attendance at the expo, the Taipei mayor noted that with the steady increase in attendance since opening, he was no longer worried. On December 15, 2010, the Expo welcomed its 2 millionth visitor, and on January 5, 2011, it welcomed its 3 millionth visitor. By February 5, 2011, total visitors had reached 4.18 million, with a single day record of 91,676. The popularity of the festival has affected tourist numbers at other popular tourist locations in Taiwan. The expo passed 5 million visitors on February 25, 2011, and reached another single day record of 150,000 visitors on February 27, 2011.[10] By the time the Expo closed on April 25, 2011, over 8.9 million visitors had entered the park, surpassing the original 8 million visitor target. Thank you, Wikipedia

All photos: Canon EOS 7D+EF 24-70mm f/2.8L USM. Originally captured in RAW, converted and processed to Tif file in DXO Labs and saved to Jpeg in Photoshop CS5 for upload.

Watch out for Part 2 of this post- coming soonest.

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Week-Ender #79

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Ramen (ラーメン, rāmen?, IPA [ɽa̠ː.me̞ɴ]) is a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (チャーシュー, chāshū?), dried seaweed (海苔, nori?), kamaboko, green onions, and occasionally corn. Almost every locality in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyushu to the miso ramen of Hokkaido.

Macdy_RmnTpe_007Ramen is of Chinese origin, however it is unclear when ramen was introduced to Japan. Even the etymology of the word ramen is a topic of debate. One theory is that ramen is the Japanese pronunciation of the Chinese 拉麺 (la mian), meaning “hand-pulled noodles.” A second theory proposes 老麺 (laomian, “old noodles”) as the original form, while another states that ramen was initially 鹵麺 (lǔmiàn), noodles cooked in a thick, starchy sauce. A fourth theory is that the word derives from 撈麵 (lāomiàn, “lo mein”), which in Cantonese 撈 means to “stir”, and the name refers to the method of preparation by stirring the noodles with a sauce.

Tonkotsu (豚骨, “pork bone”; not to be confused with tonkatsu) ramen usually has a cloudy white colored broth. It is similar to the Chinese baitang (白湯) and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk or melted butter or gravy (depending on the shop). Most shops, but not all, blend this pork broth with a small amount of chicken and vegetable stock and/or soy sauce. The noodles are thin and straight, and it is often served with beni shoga (pickled ginger). Currently the latest trend in tonkotsu toppings is māyu (マー油/麻油), a blackish, aromatic oil made from either charred crushed garlic or Sesame seeds. It is a specialty of Kyūshū, particularly Hakata-ku, Fukuoka (hence sometimes called “Hakata ramen”).

Source- Thank you Wikipedia!

This bowl of ramen was devoured at The Mall in Taipei at the basement food court but don’t let food court turn you off this chasyu ramen was NTD250 (approx. PHP375 or USD8.50) The Mall is at the Shangri-La Hotel on Dun Hua South Road, Section 1, Lane 236, #26 (106台北市大安區敦化南路一段236巷26號).

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UPDATE: SEPTEMBER 4, 2010

CKSC ’85: Touched for the 25th Time yearbook now available! Take a look at the preview.

  • Hardcover 8×10″, 50 pages
  • Full color w/ wrap around cover

You can inquire and order from Ms. Helen Benoza or please send me your name, contact number and questions. Please put CKSC 85 on subject header. Thanks!

CKS 1985 CELEBRATING THE 25TH

A great party it was!

I had so much fun I didn’t realize both the Canon EOS 50D/ EOS 7D combo went through around 3,000 images. Seems strange when only 5 photos are posted here, hmmmm.

The story went like this: shoot shoot shoot shoot shoot…. upload upload upload upload upload… backup backup backup…. then the eye popping process began of sorting and editing the photos.

Finally after a week it’s done then sleep sleep sleep. After a good nights dreaming of caressing an EOS 1D MK IV it was time to sort though a few thousand photos for their ‘yearbook’. Let me tell you, it was harder than choosing a good wife to marry. And the elimination process took another week, my blood shot eyes couldn’t take anymore but slaved on to complete it but oh, but it was fun.

Now, I hope the whole class orders the ‘yearbook’ that so much work was put into =)

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