hawc said:
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Good to see the pedestrian promenade on west side of Parliament Slip is getting worked on. According to the FARM Committee report last week, the work on the Slip should be done by or in Q1 2025

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DSC said:
The WT Board documents for their meeting next week note:

Construction continues to fill in the head of Parliament Slip and create a new dockwall. Current work includes the placement of infill material and the installation of rock berm and will enable the extension of Queens Quay East and realignment of Parliament Street to support the future road network and planned light rail transit in the area. Construction is expected to be complete by January 2025.
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That’s just the berm right? They’re not going to have a road laid by February.
 
Was trying to figure out what the backhoe was doing. At first I thought it was tossing snow into the lake… but then it looked like it was breaking ice in the lake. If someone tells me it was a raccoon with thumbs, I’d believe it.
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5 pictures from January to today.
From 1km away this lake fill and dock wall phase looks finished to me. Start the car.

January 14, 2025
Exposed wall
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January 27
Filled wall, outside wall excavation?
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February 21
It snowed this year.
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March 11
Top secret work.
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March 19
Ta-da… All done?
I can’t tell the difference. Maybe they added a knee wall or cap?
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Are you hungry yet?
 
hawc said:
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is the intention to first continue QQE further a bit east at the head of the Slip so that the Parliament/QQE intersection becomes a regular 90 degree road junction and THEN bring QQE further east to Cherry??
 
Undead said:
That burger looks disgusting. My condolences they put that shit in your view.
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Putting aside that we know it's disgusting because of whose offering it......

It's fascinating to me how food stylists don't recognize when their tricks go wrong.

For instance, (I don't know the details of this shoot)........in general, you would put the food together cold.

It's very impractical to style hot food in most cases. The steam makes a mess of a shot, it makes the bun soggy, and causes the cheese to melt before you have it as just such an angle.... LOL

So that's the first trick.....the second, is that you want the food to appear hot, and melty. So you use a torch to melt the edge of the cheese or add a bit of char, and you spray a bit of glycerin to give it that glisten.

Then you may lacquer the damned thing so it doesn't change how it looks while you shoot it and light it 20 different ways.

*****

You know how to make pop look all fizzy for a commercial shoot? (remember fizz on top goes away after a short while)......
they use soap
 
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