Old Skool Breaks

These historical photographs will give you a strong sense of nostalgia. How many can you recognize?

It could be argued that consumer photography didn't begin until 1888, when Eastman Kodak made his Kodak No. 1 (the followup to the Kodak Box) available to

E-BAKING YESTERYEAR

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Results for rick-stitzel-blast-from-the-past-trombone-3-382380 sheet music notes, chords, printable PDF score. Go through over 166,000 sheet music notes, piano chords, guitar tabs, transcriptions, scores. Visit MusicNotesRoom.com and find what you are searching for.

A good old-fashioned nostalgia gallery.

You know I was browsing around on Amazon when I ran into something that totally reminded me of the 80s and early 90s. I was born in 1980 so the toys I remember playing with, the fashion I remember seeing, and the music well I still listen to some of it. Anyway, I wanted to share some of these awesome items you'll remember if you were lucky enough to be around in the 80s! I agree that the fashion was a little crazy, but all in all it was a good times... I'm still not sure how we managed to make it.

These historical photographs will give you a strong sense of nostalgia. How many can you recognize?

Books featuring Brown, written by Donald J. Sobol, are subdivided into a number of (possibly interlinked) short stories, each of which presents a mystery. The mystery is always intended to be solved by the reader, thanks to the placement of a logical or factual inconsistency somewhere within the text. Brown invariably solves the case by exposing this inconsistency, but this part of the story is placed at the back of the book; the bulk of the story ends just at the moment when readers are invited

Greetings, Groove-ophiles! Omega the Unknown #8 (February 1977) was second of two infamous fill-in issues. Writer Roger Stern and Penciler Lee Elias don't seem to have gotten the memo about not making waves, continuity-wise, during their filler ish, as we get some new faces from Omega co-creator Gerber's cancelled Man-Thing mag. Perhaps Gerber and fellow writer/co-creator Mary Skrenes were at least in on what was going on, as this ish smoothly segues into next issue (with the return of Gerber and Skrenes at the typewriter). Regular artist Jim Mooney supplies the inks, by the way, keeping some continuity going for this fill-in. What Ol' Grovoe really gets a kick out of is the appearance of Captain Marvel villain Nitro. Only in a classic Marvel mag would a villain show up to fight a hero in the wrong hero's mag! And Omega, being a hero (or whatever he was), was obliged to duke it out with our explosive bad-guy. Another irony (we didn't know about at the time) was the fact that Nitro was out to kill Mar-Vell--not knowing that their first battle back in Captain Marvel #34 was actually slowly killing our Kree Captain.... Cover art by Gil Kane and Frank Giacoia

A Blast from the Past: pighixxx has posted a slide-rule template for Voltage, Resistance, Current, and Power calculations!

Introduction While recent posts have focused on social media, I used to crank out a few dozen posts (every few months) on virtual events. After all, just look at the name of this blog. So I thought…

It's a pleasant blast from the past as Blaine Cook is back in the spotlight. The American model charms in a fall-winter 2017 lookbook from Bonobos. Blaine

Against Elgar – for Joyce! Against cod liver oil – for industry! … 100 years ago the vorticists burst on to the art scene with the most avante-garde shows London has ever experienced

Lane Hunt Davies plays Simon Reid on Scrubs. Born and raised in Dalton, Georgia, Lane is a veteran of the stage and screen. He has appeared in many theatrical productions, ranging from Shakespeare to more modern pieces. Lane has also directed many plays and has founded both the The Santa Susana Repertory Company and the Kingsmen Shakespeare Festival. Although Lane is known well for his work in the theatre, he is also know for his roles on TV. He appeared in the 1980s series Santa Barbara in 320

A blast from the past; these images that range from the late 1800’s to the early 20th century will make you wonder about the glory of Indonesia’s rich history. Immortalized by these rare and beautiful pictures; we give you an insight look into a distant memory in a not so distant world. Pharmacy in Java […]

POPSUGAR is a global lifestyle media brand with content encompassing entertainment, style, beauty, wellness, family, lifestyle, and identity. POPSUGAR's team of editors, writers, producers, and content creators curate the buzziest content, trends, and products to help our audience live a playful and purposeful life.

Set: Ghosts from the Past Card type: Pendulum Monster Rarity: Ultra Rare Attack: 2400 Defense: 2000 Pendulum Effect Once per turn: You can target 1 other face-up card you control; destroy it, and if you do, Set 1 "Metalfoes" Spell/Trap Card directly from your Deck. Monster Effect Roasting red rockets boost its blazing, bright-blast burners to liquified lava levels. Vanquisher of the Vanisher!

Who knows what this chap does for a living? Yep, you guessed it, he's a rag and bone man! For those of you that don't know what a rag and bone man is here's the wikipedia definition! "Rag and bone man is a British phrase for a junk dealer. Historically the phrase referred to an individual who would travel the streets of a city with a horsedrawn cart, and would collect old rags (for converting into fabric and paper), bones for making glue, scrap iron and other items, often trading them for other items of limited value. They would use a distinctive call to alert householders to their presence, and/or ring a hand bell. The call was something similar to "rag-and-bone", delivered in a sing-song fashion. Long usage tended to simplify the words, for instance down to "any raa-boh", even to the point of incomprehensibility, although the locals could easily identify who was making the call." Anyway, to get to the point! I stumbled across a documentary about British quirkiness on French TV and the image of the rag and bone man spun me back to my grandparent's house and therfore my nanny's cooking. And so I immediatly had to make a homemade steak and potato pie! There are two ways you can go about this recipe, either make individual pies or one large pie with a top crust only. I made the large one, well I would wouldn't I! Ingredients 2 medium onions, peeled and roughly chopped 2tbsp vegetable oil 600g braising steak, flank, shin or cheek, cut into rough 2cm chunks A sprig of thyme/1tblsp dried thyme 1 litre/2 pints beef stock* 600g potatoes, peeled and cut into rough 2cm chunks 1 medium egg, beaten Salt & pepper, to season For the pastry (ready made shortcrust pastry is fine too) 225g self-raising flour 1tsp salt 85g shredded beef suet 60g butter, chilled and coarsely grated 1 medium egg, beaten Method 1. Heat the oil in a frying pan, season and fry the meat on a high heat, stirring occasionally. 2. In a large soup or saucepan gently cook the onions and thyme in a little more oil for 3-4 minutes until soft. 3. Add the meat, potatoes and stock, season and bring to the boil 4.Simmer with a lid on for 1 1/2 hours. 5. Pre-heat the oven to 180C/gas mark 5. 6. Make the pastry: - Mix the flour and salt with the suet and grated butter. - Mix in about 150ml of water to form a smooth dough and knead for a minute. - Roll the pastry on a floured table to about 1cm thick and cut out to about 2cm larger all the way round than the pie dish you are using. 7.1. For large pie: - Add the meat to the dish or dishes you are using - Brush the edges of the pastry with a little of the beaten egg and lay the pastry on top of your pie, pressing the egg-washed sides against the rim of the dish. - Cut a small slit in the top of each pie to allow steam to escape, and brush with beaten egg. 7.2. For individual pies: - Line the dishes, bottom and up the sides, you are using with pastry - Place in the oven for 2-3 mins, to seal the pastry so that the liquid won't make the pastry go soggy. - Add the meat to the dishes you are using - Brush the edges of the pastry with a little of the beaten egg and lay the pastry on top of your pie, pressing the egg-washed sides against the rim of the dish. - Cut a small slit in the top of each pie to allow steam to escape, and brush with beaten egg. 8. Leave to rest in a cool place for 30 minutes. 9. Cook for 30-40 minutes until golden. Serves : 4 Preparation time : 10 mins Cooking time : 2 & 1/2 hours * If you are using stock cubes for a fuller flavour, in a large bowl add 1 beef/veal stock cube such as Knorr or Maggi, 1 oxo beef stock cube and 2 tsps of original Bisto to the boiling water, mix until completely dissolved.

Carry Verb Forms, Base Form, Past Tense, Past Participle & V1 V2 V3