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Laya
Lac Daumesnil, Bois de Vincennes, Paris
Flashback: www.flickr.com/photos/pattipataki/8939182790/in/dateposte...
The 1964 Clipper Craft runabout, Golden Girl, heads out for an evening run, she's powered by a 1963 18 hp. Evinrude, July 18, 2021
This bus was new to LRT as 821 in 1991.
Seen here on Princes Street
This bus is now sold to Coakley who are now scrapping most of the ex Lothian Olympians they have, which could have seen further service.
Teams have arrived in San Diego, CA to participate in more than a dozen technical, communications, and project management presentations highlighting their activities from Year Two.
Shortly after preservation 821 Greyhound finds a new home at Reading Gas works. One of the first mainline ex BR diesels to be preserved. As far as Im aware Colin Massingham bought the loco and found this Gas works siding as a temporary home. The loco was still in BR livery at this time but the preservation process had already began. There is clear evidence of a repaint .This was my first photograph of a Warship however I did see my first one at Paington four years earlier when my father pointed out Sharpshooter while we waited at the crossing gates in Paington. Warships were like hens teeth back then with barely a dozen or so left when I first took an interest in trainspotting.
Rotterdam tram 821, Burg. Oudlaan, (term.7), Rotterdam. Friday 09 August 2002
Photograph copyright: Ian 10B. Slide No. 16529
This is the actual Simmental I followed from the farm to the table. Wasn't able to get clearance for my slaughterhouse pictures yet but I can assure you the operation was clean (USDA approved) and ethical; there is no waiting line where he was sent and the cleanliness and professionalism of the entire operation was top notch. The animals are treated with respect and it's not at all like many of the books and movies we've seen in recent years which highlight the way the mass production facilities operate.
Since I liked the results of baking Ken Forkish's Field Blend #2 from Flour Water Salt Yeast, I tried another one with some arrangements.
I added toasted unhulled sesame seeds (90g) into the dough like I did with Tartine Sesame Bread, and changed the ratio of whole grains to 17.5% Whole Wheat and 12.5% Whole Rye. I also left out the instant yeast from the recipe, since it seemed that instant yeast was not so crucial for the fermentation in the last couple of times when I forgot to add it to my dough. So I decided to go without instant yeast. I also used an oblong basket this time instead of the round basket for the final proof.
Bulk fermentation time was 4 hours 45 minutes at 79F, bench rest was 15 minutes, and final proof was scheduled to be 11-12 hours in the fridge overnight, but with finger poke test, the dough seemed to be ready to bake after 7 hours, so I decided to bake it earlier. It turned out to be a successful loaf with great oven spring, and the scoring straight from the end of the dough to the other end worked very well, resulting in a wide crack on top.
Ken Forkish's bread recipes in his book Flour Water Salt Yeast are very reliable with detailed instructions, highly recommended especially for sourdough baking with whole grains.