View allAll Photos Tagged Stringy,
I think this is called an aeonium succulent plant. This thing is wild and I love to watch it grow. Up close this looks like something out of Jurassic Park to me. This tiny stringy vines are reaching for the ground and taking root.
Zone: 3-9
Height: 35-45ft. tall and 15-25ft. wide
This is a vigorous weeping evergreen and adds contrast and texture to the garden. Long stringy branches droop from pendulous branches. Light green in color and silvery-blue cones.
Hickory Hollow Nursery and Garden Center
713 Rt. 17
Tuxedo, NY 10987
845-351-7226
hickoryhollow@optonline.net
www.facebook.com/pages/Hickory-Hollow-Nursery-and-Garden-...
Call or Email for pricing
Good Morning,
It was a weekend of hikes.
A short 20 minute drive, east from our house, gets you up into the northern reaches of the Santa Cruz Mountains. We love these mountains because they act as a fog break for us. When Half Moon Bay is socked in, we're usually enjoying sun in Belmont. While we've loved them from a distance, this weekend we took two hikes to explore them - up close and personal.
On Saturday morning, the boys and I jumped in the car and set off to explore the Tunitas Creek Redwoods. The boys powered through solid 2 mile hike. We covered a good bit of vertical terrain. We counted 8 banana slugs. Listened to birds. Talked about moss. We looked under fern fronds for their see pods. We checked out several species of lichen and moss -- the boys giggled when they learned that the long, stringy moss, hanging from the Madrone trees is call Old Man's Beard. It was a great way to start our weekend.
Nana & Cha-Cha were kind enough to take the kids to a movie on Saturday night. This let Chelsey & I head out on a date. Again we ventured up into the mountains to go for a hike. We walked along the Russian Ridge trail for a few miles in the wind and clouds. We talked about our plans for the waning days of Summer and beyond. Dinner was burgers and a nice glass of wine at the fantastic Mountain House restaurant. We wrapped up the day with a hug and a kiss goodnight to the kids.
Sunday, the boys decided they wanted me to teach them how to shave. I took the blade off the razor. Lathered them up. And let them have at it. It was pretty hilarious.
Sunday night, Sharon & Kenbo hosted us for Sunday Family Dinner. The boys loved playing with Alex & Evan. We enjoyed catching up with Kenbo, Sharon and with Auntie Cookie and Carolyn who had dropped Samantha off at Berkeley for her Sophomore year.
Great day. Great weekend. Great life.
We're lucky.
Love to you all.
Mike
As always, you can see all our photos here: www.flickr.com/photos/michaeltadlock/albums/7215765541229... and here:
Good Morning,
It was a weekend of hikes.
A short 20 minute drive, east from our house, gets you up into the northern reaches of the Santa Cruz Mountains. We love these mountains because they act as a fog break for us. When Half Moon Bay is socked in, we're usually enjoying sun in Belmont. While we've loved them from a distance, this weekend we took two hikes to explore them - up close and personal.
Nana & Cha-Cha were kind enough to take the kids to a movie on Friday night. This let Chelsey & I head out on a date. Again we ventured up into the mountains to go for a hike. We walked along the Russian Ridge trail for a few miles in the wind and clouds. We talked about our plans for the waning days of Summer and beyond. Dinner was burgers and a nice glass of wine at the fantastic Mountain House restaurant. We wrapped up the day with a hug and a kiss goodnight to the kids.
On Saturday morning, the boys and I jumped in the car and set off to explore the Tunitas Creek Redwoods. The boys powered through solid 2 mile hike. We covered a good bit of vertical terrain. We counted 8 banana slugs. Listened to birds. We looked under fern fronds for their see pods. We checked out several species of lichen and moss -- the boys giggled when they learned that the long, stringy moss, hanging from the Madrone trees is call Old Man's Beard. It was a great way to start our weekend.
Sunday, the boys decided they wanted me to teach them how to shave. I took the blade off the razor. Lathered them up. And let them have at it. It was pretty hilarious.
Sunday night, Sharon & Kenbo hosted us for Sunday Family Dinner. The boys loved playing with Alex & Evan. We enjoyed catching up with Kenbo, Sharon, Aunt Leslie, and with Auntie Cookie and Carolyn who had dropped Samantha off at Berkeley for her Sophomore year.
Great day. Great weekend. Great life.
We're lucky.
Love to you all.
Mike
As always, you can see all our photos here: www.flickr.com/photos/michaeltadlock/albums/7215765541229... and here:
Klick Link For Read Online Or Download The London Cookbook: Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City Book : bit.ly/2h333rt
Synopsis
From an award-winning food writer comes this intimate portrait of London--the global epicenter of cuisine--with 100 recipes from the city's best restaurants, dessert boutiques, tea and coffee houses, cocktail lounges, and hole-in-the-wall gems--all lovingly adapted for the home kitchen.Once known for its watery potatoes, stringy mutton, and grayed vegetables, London is now considered to be the most vibrant city on the global food map. The London Cookbook reflects the contemporary energy and culinary rebirth of this lively, hip, sophisticated, and very international city. It is a love letter to the city and an insider's guide to its most delicious haunts, as well as a highly curated and tested collection of the city's best recipes. This timeless book explores London's incredibly diverse cuisine through
Grapefruit Givré
sesame halva, rose loukoum, grapefruit sorbet
($12)
The stunner that we also came to CB for. I'm not a fan of turkish delights, but the loukoums used here are QQ like mochi but tugs back and you at the same time as giving you a generous warm smile. Great interplay of textures: thin crispy sugar veil, the cool and clean smooth grapefruit sorbet, the soft and stringy halva and how it's all bound by sweet whipped cream. Plus its a gem on ice.
Becky Irvin is a mad but lovely girl : )
She made the dress i'm wearing in this, and it's absoloutly stunning, and i want it. but she wont let me buy it off her : |
Anyway, we were all set to do an awesome shoot, and my camera battery ran out.. so we had to make do with this picture, which is rather enjoyable still... but i had other plans. Ah well, they will be done another day : )
Enjoy!
I don't have a Mont Blanc chestnut puree nozzle to pipe out the stringy mounds for this treasured winter cake, but I did pipe out a mixture of sweetened chestnut puree (I made it) spiked with Brandy, and folded together with fresh whipped cream. The sponge cake was a simple syrup soaked base for the light creamy topping, which I dusted with confectioner's sugar and topped with grated 72% chocolate.
I brought this cake along with a batch of White Chocolate, Cranberry and Macadamia Nut Cookies to Auntie Mary's for a belated Xmas dinner. As usual, it was a great night of good food and lots of laughs. :)
"So what is that huge ugly stringy thing?"
"I think that's my eyebrow magnified in the lens"
"No, the other thing"
"Oh, that's my face."
This lens is a Canon XI 90mm f/1.0 lens I found being discarded. Of course the allure of the f/1.0 kept me from letting it disappear in the trash, but maybe that's where it truly belongs. It has no aperture control, so you can only shoot wide open. It also has no focus control, so the plane of focus never changes, and is always about 1 foot from the lens and is roughly 5mm wide, so not true macro, but only useful for shooting macro-like images. Also, it didn't have any way to properly mount to an EF body, so I had to make my own mount. Also, it's filthy inside the glass. It is incredibly sharp (I can tell by looking through it, and it would make a most excellent loupe if I had a need for such a thing. The depth of field, as you might imagine, is razor thin, which can be cool but also severly limits the utility of this lens. On the plus side, though, it makes a wonderful and cool paperweight and lets me tell people that I have an f/1.0 lens.
Emu Bottom Homestead is a historic homestead near Sunbury, in Victoria. Built around 1836, Emu Bottom is the oldest existing farmhouse constructed by settlers in Victoria. It was so named because it was on low lying ground which was the haunt of numerous emus. The main homestead and some of its outlying buildings were constructed from local stone, dry coursed with creek mud and stringy bark.
Emu Bottom is also a rare example of early Australian colonial architecture, with its twelve paned deeply recessed windows recalling the old world, whilst the homestead was also intelligently adapted to the new harsh Australian environment with its wide verandas and easterly aspect.
The building of Emu Bottom homestead commenced circa 1836. George Evans (1785 – 1876), who had arrived on the Schooner Enterprise from Van Diemen’s Land (now Tasmania) in 1835, settled near modern day Sunbury. Emu Bottom, later called Emu Vale, was occupied by George Evans, by squatting license, as one of many large squatting runs on Crown Land. In 1843, George Evans, then aged fifty-eight, married eighteen year old Anne Holden. Six children were born from the union and grew up at the homestead. After 1851, many squatting runs, including Emu Bottom, became available for outright purchase. To George Evans' dismay, “his” run was purchased by the immensely wealthy pastoralist W. J. T. Clarke. The homestead block of 640 acres stayed with George Evans, but this was hardly viable. In about 1860, George Evans leased the property and moved to operate the Royal Oak Hotel in Queen Street in central Melbourne. He died in Melbourne in 1876, but his family eventually returned to Emu Bottom. In 1916 the last of Evans’ son’s died and the property passed through several owners, being renamed “Holly Green.”
In 1968, the property was purchased by the current owners, and Holly Green was completely restored and was given back its original - if perhaps less poetic - name. During restoration, several discoveries were made including the original kitchen fireplace and oven, as well as some artifacts. Today the homestead and surrounds are managed as a reception centre.
(Rollover picture)
Main lobster tail "cuite sous vides" sauced with a saffron-vanilla emulsion and topped with a tempura Arrowleaf spinach leaf. The lobster is accompinied by a perfectly round ball of wilted Arrowleaf spinach.
Notes: My companions and I were slightly disappointed in the slightly tough and stringy lobster meat. I don't know how the meat could have been so tough in light of its sous vides treatment - unless the temperature was set a bit high? I don't know. Not to keep comparing it against its sister restaurant, I'd have to say that I liked the shellfish dish at Per Se ("Langoustine") infinitely better than this lobster course at The French Laundry.
While you can never get enough of a good thing, I found the whole vanilla sauce with lobster just a bit tired, after having seen it played out in numerous other restaurants by chefs like Morimoto and Rick Tramonto
Like so many other courses at The French Laundry, I found the side element(s) to be more compelling. The ball of wilted spinach was stellar - agreed by all in my party.
Emu Bottom Homestead is a historic homestead near Sunbury, in Victoria. Built around 1836, Emu Bottom is the oldest existing farmhouse constructed by settlers in Victoria. It was so named because it was on low lying ground which was the haunt of numerous emus. The main homestead and some of its outlying buildings were constructed from local stone, dry coursed with creek mud and stringy bark.
Emu Bottom is also a rare example of early Australian colonial architecture, with its twelve paned deeply recessed windows recalling the old world, whilst the homestead was also intelligently adapted to the new harsh Australian environment with its wide verandas and easterly aspect.
The building of Emu Bottom homestead commenced circa 1836. George Evans (1785 – 1876), who had arrived on the Schooner Enterprise from Van Diemen’s Land (now Tasmania) in 1835, settled near modern day Sunbury. Emu Bottom, later called Emu Vale, was occupied by George Evans, by squatting license, as one of many large squatting runs on Crown Land. In 1843, George Evans, then aged fifty-eight, married eighteen year old Anne Holden. Six children were born from the union and grew up at the homestead. After 1851, many squatting runs, including Emu Bottom, became available for outright purchase. To George Evans' dismay, “his” run was purchased by the immensely wealthy pastoralist W. J. T. Clarke. The homestead block of 640 acres stayed with George Evans, but this was hardly viable. In about 1860, George Evans leased the property and moved to operate the Royal Oak Hotel in Queen Street in central Melbourne. He died in Melbourne in 1876, but his family eventually returned to Emu Bottom. In 1916 the last of Evans’ son’s died and the property passed through several owners, being renamed “Holly Green.”
In 1968, the property was purchased by the current owners, and Holly Green was completely restored and was given back its original - if perhaps less poetic - name. During restoration, several discoveries were made including the original kitchen fireplace and oven, as well as some artifacts. Today the homestead and surrounds are managed as a reception centre.
The Cotton Memorial Institute Hall of Mylor
The original hall at Mylor was stringy bark and corrugated iron built on land donated by George Witherage Cotton. Born in Kent, England, Cotton arrived in South Australia in 1848. He became a land agent and politician, working tirelessly for the system known as the “Working Men’s Blocks” scheme, whereby the Government of the day offered, at low rent, small parcels of land up to 8ha to working men. Cotton was known as the “Blocker’s Friend”. By 1896 about 12,900 people, lived on such blocks in Adelaide’s suburbs and at country towns such as Mylor.
After Cotton died, it was decided to erect a hall in honour at Mylor.
Mylor, the leading blocker’s town of South Australia, was en fete on 13 February on the occasion of the opening of its Institute Hall by His Excellency the Governor, Sir Fowell Buxton KCMG.
His Excellency drove from Marble Hill to Mount Lofty Railway Station, where the Ministers and party were awaiting his arrival. The Treasurer and the members drove up from the city. Others took the 10.20 train from Adelaide, while Dr. Cockburn drove across from Mount Barker
A drive round the hills brought the party to Scott's Creek, a number of blocks being passed en route. His Excellency, accompanied by the majority of his companions, left the vehicles at Mr. Acland's, a blocker who has a very comfortable place. They received a cordial welcome, the lady of the house producing delicious peaches, apples, and other samples of the fruit which is grown on land which a few years since produced nothing but the eucalyptus. The Scott's Creek School was visited.
Thenceforth climbing the heights and getting down on the other side over rough and deep rutty narrow roads was somewhat perilous. More than once the travellers had very narrow escape from accident, but expert handling of the reins carried them safely through. These half-made tracks were certainly never meant for vehicles of the description in which half of the party were driven.
Sir Fowell left the vehicle whenever there was a halt, and on one occasion he walked a considerable distance over the rough country that he might enter the houses and talk with the inhabitants. Leaving Leslie's Creek the travellers eventually got to the Old Echunga road. Campbell Cottage and Glen Cotton were personally inspected, and after more rough riding through Aldgate Valley. Mylor was reach at 2.30pm. His Excellency visited the public school and the children granted a half-holiday the next day.
His Excellency, Captain Guise, and Dr. Campbell then proceeded to Warrakilla, the residence of Mr. G. W. Goyder, with whom they lunched, while the rest of the Adelaide visitors sat down to a very acceptable luncheon provided in the Institute by a number of the ladies.
The Cotton Memorial Institute formally opened after 4pm. The building, which is only a temporary one, has been erected by subscription. It is of wood and iron, which can be utilized for the permanent structure later. It is 30ft x 20ft.
[Ref: Mylor History Group and the Advertiser 15-2-1896]
In 1922 a new hall was constructed of local stone on the same site by local builder Eusebius Wilson Jnr., who had built a number of homes and other buildings in Mylor. The hall foundation stone was laid 24 June 1922 by Sir John Langdon Bonython KCMG.
The committee then entertained Sir Langdon Bonython at afternoon tea. Later a public tea was held and was well patronised. In the evening a concert was given to a packed house.
Interesting memories of early days of the movement were recalled at Mylor on Saturday [27 January] when the new Institute, to be known as the Mylor Cotton Memorial Hall, was opened by Mr C H Cotton, a son of the founder of the settlement.
Mr L Meredith (president of the institute committee) said the fine new hall had been built on the site of the temporary building which had served the needs of the district so long. With his friends and neighbours he had striven hard to obtain an adequate building.
Ten years ago they had organised working bees to clear the land surrounding the old Institute, and it had been intended then to proceed with the erection of the new building. The war, however, had driven the project into the background. The people had therefore lent all their energies to patriotic purposes. The honour roll that hung on the wall testified to the patriotism of the district, for it contained the names of 47 soldiers and two nurses, a number of whom had made the supreme sacrifice.
[Ref: Chronicle 1-7-1922 and the Advertiser 29-1-1923]
Emu Bottom Homestead is a historic homestead near Sunbury, in Victoria. Built around 1836, Emu Bottom is the oldest existing farmhouse constructed by settlers in Victoria. It was so named because it was on low lying ground which was the haunt of numerous emus. The main homestead and some of its outlying buildings were constructed from local stone, dry coursed with creek mud and stringy bark.
Emu Bottom is also a rare example of early Australian colonial architecture, with its twelve paned deeply recessed windows recalling the old world, whilst the homestead was also intelligently adapted to the new harsh Australian environment with its wide verandas and easterly aspect.
The building of Emu Bottom homestead commenced circa 1836. George Evans (1785 – 1876), who had arrived on the Schooner Enterprise from Van Diemen’s Land (now Tasmania) in 1835, settled near modern day Sunbury. Emu Bottom, later called Emu Vale, was occupied by George Evans, by squatting license, as one of many large squatting runs on Crown Land. In 1843, George Evans, then aged fifty-eight, married eighteen year old Anne Holden. Six children were born from the union and grew up at the homestead. After 1851, many squatting runs, including Emu Bottom, became available for outright purchase. To George Evans' dismay, “his” run was purchased by the immensely wealthy pastoralist W. J. T. Clarke. The homestead block of 640 acres stayed with George Evans, but this was hardly viable. In about 1860, George Evans leased the property and moved to operate the Royal Oak Hotel in Queen Street in central Melbourne. He died in Melbourne in 1876, but his family eventually returned to Emu Bottom. In 1916 the last of Evans’ son’s died and the property passed through several owners, being renamed “Holly Green.”
In 1968, the property was purchased by the current owners, and Holly Green was completely restored and was given back its original - if perhaps less poetic - name. During restoration, several discoveries were made including the original kitchen fireplace and oven, as well as some artifacts. Today the homestead and surrounds are managed as a reception centre.
Emu Bottom Homestead is a historic homestead near Sunbury, in Victoria. Built around 1836, Emu Bottom is the oldest existing farmhouse constructed by settlers in Victoria. It was so named because it was on low lying ground which was the haunt of numerous emus. The main homestead and some of its outlying buildings were constructed from local stone, dry coursed with creek mud and stringy bark.
Emu Bottom is also a rare example of early Australian colonial architecture, with its twelve paned deeply recessed windows recalling the old world, whilst the homestead was also intelligently adapted to the new harsh Australian environment with its wide verandas and easterly aspect.
The building of Emu Bottom homestead commenced circa 1836. George Evans (1785 – 1876), who had arrived on the Schooner Enterprise from Van Diemen’s Land (now Tasmania) in 1835, settled near modern day Sunbury. Emu Bottom, later called Emu Vale, was occupied by George Evans, by squatting license, as one of many large squatting runs on Crown Land. In 1843, George Evans, then aged fifty-eight, married eighteen year old Anne Holden. Six children were born from the union and grew up at the homestead. After 1851, many squatting runs, including Emu Bottom, became available for outright purchase. To George Evans' dismay, “his” run was purchased by the immensely wealthy pastoralist W. J. T. Clarke. The homestead block of 640 acres stayed with George Evans, but this was hardly viable. In about 1860, George Evans leased the property and moved to operate the Royal Oak Hotel in Queen Street in central Melbourne. He died in Melbourne in 1876, but his family eventually returned to Emu Bottom. In 1916 the last of Evans’ son’s died and the property passed through several owners, being renamed “Holly Green.”
In 1968, the property was purchased by the current owners, and Holly Green was completely restored and was given back its original - if perhaps less poetic - name. During restoration, several discoveries were made including the original kitchen fireplace and oven, as well as some artifacts. Today the homestead and surrounds are managed as a reception centre.
Good Morning,
It was a weekend of hikes.
A short 20 minute drive, east from our house, gets you up into the northern reaches of the Santa Cruz Mountains. We love these mountains because they act as a fog break for us. When Half Moon Bay is socked in, we're usually enjoying sun in Belmont. While we've loved them from a distance, this weekend we took two hikes to explore them - up close and personal.
Nana & Cha-Cha were kind enough to take the kids to a movie on Friday night. This let Chelsey & I head out on a date. Again we ventured up into the mountains to go for a hike. We walked along the Russian Ridge trail for a few miles in the wind and clouds. We talked about our plans for the waning days of Summer and beyond. Dinner was burgers and a nice glass of wine at the fantastic Mountain House restaurant. We wrapped up the day with a hug and a kiss goodnight to the kids.
On Saturday morning, the boys and I jumped in the car and set off to explore the Tunitas Creek Redwoods. The boys powered through solid 2 mile hike. We covered a good bit of vertical terrain. We counted 8 banana slugs. Listened to birds. We looked under fern fronds for their see pods. We checked out several species of lichen and moss -- the boys giggled when they learned that the long, stringy moss, hanging from the Madrone trees is call Old Man's Beard. It was a great way to start our weekend.
Sunday, the boys decided they wanted me to teach them how to shave. I took the blade off the razor. Lathered them up. And let them have at it. It was pretty hilarious.
Sunday night, Sharon & Kenbo hosted us for Sunday Family Dinner. The boys loved playing with Alex & Evan. We enjoyed catching up with Kenbo, Sharon, Aunt Leslie, and with Auntie Cookie and Carolyn who had dropped Samantha off at Berkeley for her Sophomore year.
Great day. Great weekend. Great life.
We're lucky.
Love to you all.
Mike
As always, you can see all our photos here: www.flickr.com/photos/michaeltadlock/albums/7215765541229... and here:
This inside of one panel of the cabin. The Clearfix glue is really stringy and difficult to use. I used a cocktail stick and sort of lowered the stringy glue into the frame. Messy on this side because I really didn't want to get any on the outside. Going to brush over the inside with the light brown next.
Revell Pirate Ship 05065. This is the most ambitious model I've tackled. Learning as I go I thought I would share my progress. First are a few pics I put on facebook, later will be more detailed pics with information - hope it helps other modellers.
It would be impossible to say which mineral forms the majority of the composition of these formations without sample analysis. It most likely is a composite mineral formation. This cave is in an area where minerals were collected and analysed by Will White.
Here is a quote from that article: "Overall, 51 samples were obtained from nine caves. Of these 51 samples, 22 were calcite and 15 were gypsum. Calcite appeared as coralloids, as crusts, and as the stringy white masses from the Kipuka Kanohina System"
The formations I photographed are in a cave in the upper end of the Kipuka Kanohina System. I suppose technically these are not a coralloid formation, but formations that were more coralloid like were in the area.
That was my reasoning for going with calcite.
(Available for sale ...sort of) Last week while working, I had an alien sighting. Let me explain. I was painting outdoors with oil-based black paint on a staircase hand railing. Oil based paint is difficult to clean up when wet, and requires strong TOXIC solvents. It is impossible to clean up after it drys. I was nearly done with the days work. Perhaps it was the close up reading glasses I had on (i am old ;) making the footing blurry, or it might have been the late hour of the day. In any case - I booted the paint can, and off it went down the brick staircase. Fortunately I had a tarp down, so the paint spilled on the tarp and I thought it was good for a moment.... but the careening can continued stair after stair, like a slinky flinging black stringy glop, till it reached the last stair... Of course the last stair was NOT covered by the tarp. The can ended up resting on it's side happily glugging the nearly full contents creating a big black sledge, sticky, oily, messy puddle! Since I am pretty clean on the job (usually) - I didn't have any solvent to clean the ever spreading puddle of goo. Mistake. I had to run home and get some solvent to clean it off the bricks. Borrowed solvent in hand, I did manage to get the mess cleaned up, many towels and rubber gloves later, thankfully. However, it left this shroud of turin-esque remnant/reliquary upon my drop cloth. It wasn't till later that i noticed i had been visited by the alien of mishaps, an alien in black if you will. I saw the lil cutie in the splat and thought you might enjoy it. Does anyone else see this stuff?
Emu Bottom Homestead is a historic homestead near Sunbury, in Victoria. Built around 1836, Emu Bottom is the oldest existing farmhouse constructed by settlers in Victoria. It was so named because it was on low lying ground which was the haunt of numerous emus. The main homestead and some of its outlying buildings were constructed from local stone, dry coursed with creek mud and stringy bark.
Emu Bottom is also a rare example of early Australian colonial architecture, with its twelve paned deeply recessed windows recalling the old world, whilst the homestead was also intelligently adapted to the new harsh Australian environment with its wide verandas and easterly aspect.
The building of Emu Bottom homestead commenced circa 1836. George Evans (1785 – 1876), who had arrived on the Schooner Enterprise from Van Diemen’s Land (now Tasmania) in 1835, settled near modern day Sunbury. Emu Bottom, later called Emu Vale, was occupied by George Evans, by squatting license, as one of many large squatting runs on Crown Land. In 1843, George Evans, then aged fifty-eight, married eighteen year old Anne Holden. Six children were born from the union and grew up at the homestead. After 1851, many squatting runs, including Emu Bottom, became available for outright purchase. To George Evans' dismay, “his” run was purchased by the immensely wealthy pastoralist W. J. T. Clarke. The homestead block of 640 acres stayed with George Evans, but this was hardly viable. In about 1860, George Evans leased the property and moved to operate the Royal Oak Hotel in Queen Street in central Melbourne. He died in Melbourne in 1876, but his family eventually returned to Emu Bottom. In 1916 the last of Evans’ son’s died and the property passed through several owners, being renamed “Holly Green.”
In 1968, the property was purchased by the current owners, and Holly Green was completely restored and was given back its original - if perhaps less poetic - name. During restoration, several discoveries were made including the original kitchen fireplace and oven, as well as some artifacts. Today the homestead and surrounds are managed as a reception centre.
Good Morning,
It was a weekend of hikes.
A short 20 minute drive, east from our house, gets you up into the northern reaches of the Santa Cruz Mountains. We love these mountains because they act as a fog break for us. When Half Moon Bay is socked in, we're usually enjoying sun in Belmont. While we've loved them from a distance, this weekend we took two hikes to explore them - up close and personal.
Nana & Cha-Cha were kind enough to take the kids to a movie on Friday night. This let Chelsey & I head out on a date. Again we ventured up into the mountains to go for a hike. We walked along the Russian Ridge trail for a few miles in the wind and clouds. We talked about our plans for the waning days of Summer and beyond. Dinner was burgers and a nice glass of wine at the fantastic Mountain House restaurant. We wrapped up the day with a hug and a kiss goodnight to the kids.
On Saturday morning, the boys and I jumped in the car and set off to explore the Tunitas Creek Redwoods. The boys powered through solid 2 mile hike. We covered a good bit of vertical terrain. We counted 8 banana slugs. Listened to birds. We looked under fern fronds for their see pods. We checked out several species of lichen and moss -- the boys giggled when they learned that the long, stringy moss, hanging from the Madrone trees is call Old Man's Beard. It was a great way to start our weekend.
Sunday, the boys decided they wanted me to teach them how to shave. I took the blade off the razor. Lathered them up. And let them have at it. It was pretty hilarious.
Sunday night, Sharon & Kenbo hosted us for Sunday Family Dinner. The boys loved playing with Alex & Evan. We enjoyed catching up with Kenbo, Sharon, Aunt Leslie, and with Auntie Cookie and Carolyn who had dropped Samantha off at Berkeley for her Sophomore year.
Great day. Great weekend. Great life.
We're lucky.
Love to you all.
Mike
As always, you can see all our photos here: www.flickr.com/photos/michaeltadlock/albums/7215765541229... and here:
Yummy.
How to roast a pumpkin:
Legally acquire a sugar pie or other kind of pumpkin. Do not use a Hallowe'en type: They don't taste very good nor do they have a good texture.
1) Cut in half through the waist.
2 ) Remove guts into a large bowl hold until step: 6
3) Remove strings and toss on the compost heap.
4) Heat oven to 450º F or 225/250º C
5) Put cut side down on raised edged/oiled pans
6) Fill bowl with 2.5 quarts/liters of water and remove stringy parts. The seeds float more than the strings do.
7) Run seeds into a colander drain.
8) Oil another pan or two, add seeds, 1.5T/22cc cooking oil and .5 tsp/2.5cc salt. Mix and spread out in a thin layer.
9) Put everything in the oven when it is at full heat.
9) Bake for 30 minutes and take seeds out of oven. They should be crisp and slightly tan.
10) Bake another 30 to 60 minutes until done.
11) Scoop out and mash.
12) Put mush into a strainer, put weight on strainer for 30/40 minutes.
The mush is now ready for you to turn into pumpkin bread/supper/whatever...
Emu Bottom Homestead is a historic homestead near Sunbury, in Victoria. Built around 1836, Emu Bottom is the oldest existing farmhouse constructed by settlers in Victoria. It was so named because it was on low lying ground which was the haunt of numerous emus. The main homestead and some of its outlying buildings were constructed from local stone, dry coursed with creek mud and stringy bark.
Emu Bottom is also a rare example of early Australian colonial architecture, with its twelve paned deeply recessed windows recalling the old world, whilst the homestead was also intelligently adapted to the new harsh Australian environment with its wide verandas and easterly aspect.
The building of Emu Bottom homestead commenced circa 1836. George Evans (1785 – 1876), who had arrived on the Schooner Enterprise from Van Diemen’s Land (now Tasmania) in 1835, settled near modern day Sunbury. Emu Bottom, later called Emu Vale, was occupied by George Evans, by squatting license, as one of many large squatting runs on Crown Land. In 1843, George Evans, then aged fifty-eight, married eighteen year old Anne Holden. Six children were born from the union and grew up at the homestead. After 1851, many squatting runs, including Emu Bottom, became available for outright purchase. To George Evans' dismay, “his” run was purchased by the immensely wealthy pastoralist W. J. T. Clarke. The homestead block of 640 acres stayed with George Evans, but this was hardly viable. In about 1860, George Evans leased the property and moved to operate the Royal Oak Hotel in Queen Street in central Melbourne. He died in Melbourne in 1876, but his family eventually returned to Emu Bottom. In 1916 the last of Evans’ son’s died and the property passed through several owners, being renamed “Holly Green.”
In 1968, the property was purchased by the current owners, and Holly Green was completely restored and was given back its original - if perhaps less poetic - name. During restoration, several discoveries were made including the original kitchen fireplace and oven, as well as some artifacts. Today the homestead and surrounds are managed as a reception centre.
1. Wasp nest, 2. Bug on Bark, 3. nest, 4. Jasmine and echidna, 5. Plum blossom, 6. Bee in plum blossum, 7. Plum tree near duckyard, 8. Donkey Tail Orchid, 9. koala drinking, 10. Stringy bark struck by lightning, 11. Looking up lightning struck tree, 12. Lightning strikes bloodwood, 13. Base of stringybark hit by lightning, 14. Light on tree with storm clouds, 15. Afternoon storm, 16. Wildflower in Warrumbungle NP, 17. Wattle - wow check out the spikes, 18. Native in the Warrumbungle NP, 19. Wattle in the Warrumbungle NP, 20. 10 ducklings hatch, 21. Hey you're getting a bit close with that camera, 22. Othello David Austin Rose, 23. Garden flowers, 24. Lilac in full bloom in my garden, 25. Echidna tucked into the Bar, 26. Moonlight Grevillia, 27. Moonlight with bees, 28. Coconut Ice, 29. Gecko malting skin, 30. I see you, 31. Feed Me, 32. Wisteria, 33. Rockrose flower, 34. Rockrose - sun behind, 35. Wind generator on cubby, 36. Strawberries, lettuces, pak choi and broccoli
Created with fd's Flickr Toys.
2006 - We totally ate this stuffed pumpkin.
Stuffed Pumpkin
Part 1
1 whole Pie Pumpkin (8-10 inches diameter)( You can also use a hubbard squash)
1/2 teaspoon salt
Part 2
2 Tablespoons vegetable oil
2.5 lbs (1134 grams) Ground Turkey
1 Teaspoon Poultry Seasoning
1 Teaspoon White Pepper
2 Golden Bell Peppers, chopped (alt: can use regular green or red peppers)
1 large Red Onion, chopped
Part 3
1/3 lb (151 grams) Precooked Turkey Sausage
2 teaspoons olive oil
2 teaspoons minced fresh Oregano
2 teaspoons vinegar
1 teaspoon Black Pepper
1/2 teaspoon salt
4 cloves garlic, pressed
Part 4
1 1/4 cups (280 grams) Golden Raisins
1/3 cups (76 grams) Chopped Green Olives, stuffed with pimentos
1 400gram can (14 ounces) Chopped Skinned Tomatoes
3 Large Eggs, beaten
=========
Part 1 – Prepping the Pumpkin
With a sharp knife, cut out a circular top, about 5 inch diameter (or big enough for your fist). Save the top for the lid.
Scoop out the seeds and scrape out the stringy guts until it is clean
(For a snack while cooking, rinse the seeds, sprinkle with sea salt, celery salt or any flavour of popcorn seasoning and toast under the oven broiler till lightly browned)
Get a STOCK POT that is big enough for your pumpkin. Put the pumpkin in it and cover with water (Also fill the pumpkin). Add 1/2 teaspoon of salt to the water. The idea is to cook the pumpkin from both outside and inside. (If you have an electric cooking coil, place it in the pumpkin to boil the water inside.
Cover the pot, bring water to a boil, then simmer until the pumpkin meat is ALMOST tender when pierced with a fork, about 10-15 minutes
*Do Not Overcook! The pumpkin should remain firm enough to keep its shape. An overcooked pumpkin has the potential to collapse under the weight of the filling later, and it is also really hard to get out of the water.
**Do not underestimate the time it will take you to remove a hot, floppy pumpkin from hot water without wrecking it! Be very careful and don’t rush it. If you hav those silicone oven mitts that let you put your hand into boiling water, this is where you want to use them.
Dry the outside of the Pumkpin
Part 2 – Meat Mixture
Heat vegetable oil in a large frypan or wok
Add Ground Turkey, Poultry Seasoning, White Pepper, Bell Peppers, and Onion. Cook over medium heat until the turkey is no longer pink. Remove from heat and set aside
Part 3 – Sausage Mixture
In a large bowl, mix together the Cooked Turkey Sausage, Olive Oil, Oregano, Vinegar, Black Pepper, 1/2 teaspoon of Salt, and Garlic
Part 4 – put it all together.
Add the Sausage mixture, Raisins, Olives, and Tomotoes to the ground turkey mixture in a wok or large frypan. Mix well. Cover the pan and cook over low heat for 15 minutes, stirring occasionally
Remove from heat and allow it to cool slightly
Add 3 beaten eggs and mix in thoroughly.
Part 5 – Stuff that Pumpkin
Fill the cooked pumpkin with the stuffing. Press stuffing lightly to pack it. Cover the pumpkin opening with aluminum foil. Place pumpkin in greased shallow baking pan and bake at 350f for 1 hour. When 15 minutes are remaining, replace the foil with the pumpkin lid.
When done, spoon off extra moisture. Allow to cool 15 minutes before serving. This will give the stuffed pumpkin time to firm up as well.
To serve, slice from top to bottom in fat wedges, and put wedges on a dinner plate. Spoon extra filling on top. The entire pumpkin is edible except for the woody stem.
For smaller servings, cut the pumpkin cleanly at the equator, flip the top half into another dish for cutting, and place the bottom half in the fridge for later.
2006 - We made stuffed Pumpkin. NOM
Stuffed Pumpkin
Part 1
1 whole Pie Pumpkin (8-10 inches diameter)( You can also use a hubbard squash)
1/2 teaspoon salt
Part 2
2 Tablespoons vegetable oil
2.5 lbs (1134 grams) Ground Turkey
1 Teaspoon Poultry Seasoning
1 Teaspoon White Pepper
2 Golden Bell Peppers, chopped (alt: can use regular green or red peppers)
1 large Red Onion, chopped
Part 3
1/3 lb (151 grams) Precooked Turkey Sausage
2 teaspoons olive oil
2 teaspoons minced fresh Oregano
2 teaspoons vinegar
1 teaspoon Black Pepper
1/2 teaspoon salt
4 cloves garlic, pressed
Part 4
1 1/4 cups (280 grams) Golden Raisins
1/3 cups (76 grams) Chopped Green Olives, stuffed with pimentos
1 400gram can (14 ounces) Chopped Skinned Tomatoes
3 Large Eggs, beaten
=========
Part 1 – Prepping the Pumpkin
With a sharp knife, cut out a circular top, about 5 inch diameter (or big enough for your fist). Save the top for the lid.
Scoop out the seeds and scrape out the stringy guts until it is clean
(For a snack while cooking, rinse the seeds, sprinkle with sea salt, celery salt or any flavour of popcorn seasoning and toast under the oven broiler till lightly browned)
Get a STOCK POT that is big enough for your pumpkin. Put the pumpkin in it and cover with water (Also fill the pumpkin). Add 1/2 teaspoon of salt to the water. The idea is to cook the pumpkin from both outside and inside. (If you have an electric cooking coil, place it in the pumpkin to boil the water inside.
Cover the pot, bring water to a boil, then simmer until the pumpkin meat is ALMOST tender when pierced with a fork, about 10-15 minutes
*Do Not Overcook! The pumpkin should remain firm enough to keep its shape. An overcooked pumpkin has the potential to collapse under the weight of the filling later, and it is also really hard to get out of the water.
**Do not underestimate the time it will take you to remove a hot, floppy pumpkin from hot water without wrecking it! Be very careful and don’t rush it. If you hav those silicone oven mitts that let you put your hand into boiling water, this is where you want to use them.
Dry the outside of the Pumkpin
Part 2 – Meat Mixture
Heat vegetable oil in a large frypan or wok
Add Ground Turkey, Poultry Seasoning, White Pepper, Bell Peppers, and Onion. Cook over medium heat until the turkey is no longer pink. Remove from heat and set aside
Part 3 – Sausage Mixture
In a large bowl, mix together the Cooked Turkey Sausage, Olive Oil, Oregano, Vinegar, Black Pepper, 1/2 teaspoon of Salt, and Garlic
Part 4 – put it all together.
Add the Sausage mixture, Raisins, Olives, and Tomotoes to the ground turkey mixture in a wok or large frypan. Mix well. Cover the pan and cook over low heat for 15 minutes, stirring occasionally
Remove from heat and allow it to cool slightly
Add 3 beaten eggs and mix in thoroughly.
Part 5 – Stuff that Pumpkin
Fill the cooked pumpkin with the stuffing. Press stuffing lightly to pack it. Cover the pumpkin opening with aluminum foil. Place pumpkin in greased shallow baking pan and bake at 350f for 1 hour. When 15 minutes are remaining, replace the foil with the pumpkin lid.
When done, spoon off extra moisture. Allow to cool 15 minutes before serving. This will give the stuffed pumpkin time to firm up as well.
To serve, slice from top to bottom in fat wedges, and put wedges on a dinner plate. Spoon extra filling on top. The entire pumpkin is edible except for the woody stem.
For smaller servings, cut the pumpkin cleanly at the equator, flip the top half into another dish for cutting, and place the bottom half in the fridge for later.
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Lieu jaune et artichauts- pollock and artichokes.
NB why do restaurants persist in serving stringy and indigestible mature 'chokes'? #hatehatehate
cut and torn paper on wood
6 5/8 inches x 14 1/2 inches
I don’t know if I fully trust this stringy fellow to clear my skies. There’s just something… oily about him. Greasy. Inky like an octopus. Plus, I think he eats those clouds!
One of Chef Ramsay's original classics, I found this glamorous tower a little – dare I say it? – pedestrian. The lamb, prepared to a loving medium rare, lacked a richness in flavour, tasting almost bland. That was the disappointing part, where the flavours didn't live up to the pretty plating. Despite these limitations, the root vegetables were very well cooked. I enjoyed the coin like medallions of confit lamb shoulder which were concentrated with flavour, but their texture was a little tough (making me question how these muscle fibres could be stringy after being confit in fat?). Salvaging that latter fact, I did appreciate the thin sear at the top of the mini-medallions and the bit of crust it created. The sauce was decent, having a smooth texture that coated each mouthful of meat, while the dollops of white cream of celery added a unctuous but faintly starchy component to the dish.
Salted turnip (really, 白萝卜 daikon radish) that is salted and bundled like this is new to me. Each bundle consists of a the unsightly knobbly top of the radish rolled in a thin sheet or radish, cut lengthwise, and finally wrapped with the salted radish tops. The radish tops were tought and stringy, but might be ok to flavour a soup. The rest of the salted turnip was quite tender but so salty you wouldn't believe! As is typical with these salted veg, you're supposed to rinse, then soak until the saltiness is about right, and you don't add any more salt to the dish you're making.
Batons of salted turnip, together with the minced beef and some finely diced celery and chopped spring onion, the salted turnip gave the steamed meatloaf a fragrant mustiness. Surprisingly, there was a nice sweetness to the salted turnip, and I was glad I cut them differently t allow them to stand out.
Not a bad dish, if I do say so myself :)
It was good that the flavour and minerally Little Creek grass-fed beef was beefy enough to hold it's own.
Little Creek Cattle Company Pty Ltd.
190 Douthie Road, Seville 3139 Victoria, Australia
Tel: 0419 887 712
So awesome.
Possibly, um, you know, not permissible (contraband). Fresh(ish), buffalo-milk cheese, preserved in salt and brought in from Asia.
So cool.
Each paper-thin sheet is hand made, and stacked. They're also normally found in jars (so I'm told) - if you can find them (read: rare), but these were compacted for transport in Tupperware. This box containing perhaps 200. Neat.
VC simply heats them in her congee - they have this dairy sweet "funk", almost like stringy, bouncy egg white (when reconstituted) and a salty finish. Really neat. I feel I've had something like it before, but also not.
Either way, what a treat.
Love discovering new things or putting name and context on cultural delicacies. It is. I've not really seen it. The flavour and texture seems familiar, but I can't place a finger on it. So I was so grateful that VC shared this knowledge with me.
Google has told me that this is a product (from the Ming Dynasty) of an Italian missionary's influence in the Guangdong Province. It's since been adapted via using vinegar and salt to help produce the final product (that's pressed against a wooden mold into chips).
See here: www.youtube.com/watch?v=GAVwrTtVUfQ&feature=youtube_g...
To eat, one's supposed to heat it in hot water or something mild like congee. Who would have thought that 1) they make cheese in China (and for hundreds of years), 2) out of buffalo milk (delicious), and 3) it's part of the staple diet at one point in time . Mind. Blown.
Image taken with my iPhone.
Arbolito de hasta 4 m de alto y 3 m de ancho, o arbusto erecto y disperso. Es de crecimiento rápido y puede vivir alrededor de 17 años. Algunos tallos se desarrollan desde la base de la planta, cubiertos de una corteza fibrosa pardo clara. Las ramas jóvenes son planas, angulosas, de color verde claro y cubiertas de pelos blanquecinos, mientras que las ramás mas viejas son de color marrón claro. Las hojas jóvenes son verde plateadas y cambian a verde azulado cuando envejecen. Son oblongas, de 1,5-8,5 x 0,7-4 cm, dispuestas en pares opuestos en las ramas. El haz es verde azulado, de textura áspera, arrugado y dispersamente peloso. El envés está cubierto con pelos blanquecinos o pardusco, con un claramente visible nervio central grueso y nervios laterales. El margen es festoneado, ondulado y lobado. Flores de color amarillo brillante, en densos capítulos agrupados en panículas en el extremo de las ramas. Las flores diminutas nacen en densas y redondas cabezuelas. Las anteras amarillas de los estambres sobresalen de las flores. El fruto es una cápsula pequeña y pilosa. Crece naturalmente entre rocas y laderas secas. Es nativo de las Montañas Karoo, en Sudáfrica. En Iturraran se encuentra en las zonas 1 y 4.
Small tree up to 4 m in height and 3 m wide or grows into a bushy, upright and straggling shrub. Is fast growing and has an expected life span of 17 years. Several stems develop at the base of the plant and are covered in light brown, stringy bark. Young branches are flat, angled, light green in colour and are covered with whitish hairs whereas older branches are light brown. The young leaves are silvery green and fade to a bluish green when older. Leaves are oblong, 1,5-8,5 x 0,7-4 cm, arranged in opposite pairs on branches. The upper surface of the leaf is bluish green, rough textured, wrinkled and sparsely hairy. The lower surface is covered with white or brownish hairs and a clearly visible, thick midrib and lateral veins. Leaf margins are scalloped, wavy and lobed. Bright yellow flowers, in dense heads are carried in panicles at the end of the branches. The minute flowers are borne in dense, round heads. The yellow anthers of the stamens protrude from the flowers. The fruit is a small, hairy capsule. It is found growing naturally among rocks and dry hillsides. Occurs in the mountains of the Karoo in South Africa. In Iturraran is in zones 1 and 4.
Celery. Light micrograph of a thinly sliced section across a celery (Apium graveolens) stem. An outer layer (dark green) surrounds the soft watery interior. A semi-circle of vascular bundles (light and dark green ovals) supports the stem. These bundles contain xylem (holes in dark green tissue) and phloem (light green) tissue that carry water & minerals, and nutrients respectively. The phloem lies on the outer edges of the vascular bundles, between the xylem and the fibrous strands (collenchyma tissue) that run down the stem surface. These structures make up the stringy part of celery. Combined brightfield and darkfield illumination. Magnification: x10 at 6x7cm size.
Good Morning,
It was a weekend of hikes.
A short 20 minute drive, east from our house, gets you up into the northern reaches of the Santa Cruz Mountains. We love these mountains because they act as a fog break for us. When Half Moon Bay is socked in, we're usually enjoying sun in Belmont. While we've loved them from a distance, this weekend we took two hikes to explore them - up close and personal.
Nana & Cha-Cha were kind enough to take the kids to a movie on Friday night. This let Chelsey & I head out on a date. Again we ventured up into the mountains to go for a hike. We walked along the Russian Ridge trail for a few miles in the wind and clouds. We talked about our plans for the waning days of Summer and beyond. Dinner was burgers and a nice glass of wine at the fantastic Mountain House restaurant. We wrapped up the day with a hug and a kiss goodnight to the kids.
On Saturday morning, the boys and I jumped in the car and set off to explore the Tunitas Creek Redwoods. The boys powered through solid 2 mile hike. We covered a good bit of vertical terrain. We counted 8 banana slugs. Listened to birds. We looked under fern fronds for their see pods. We checked out several species of lichen and moss -- the boys giggled when they learned that the long, stringy moss, hanging from the Madrone trees is call Old Man's Beard. It was a great way to start our weekend.
Sunday, the boys decided they wanted me to teach them how to shave. I took the blade off the razor. Lathered them up. And let them have at it. It was pretty hilarious.
Sunday night, Sharon & Kenbo hosted us for Sunday Family Dinner. The boys loved playing with Alex & Evan. We enjoyed catching up with Kenbo, Sharon, Aunt Leslie, and with Auntie Cookie and Carolyn who had dropped Samantha off at Berkeley for her Sophomore year.
Great day. Great weekend. Great life.
We're lucky.
Love to you all.
Mike
As always, you can see all our photos here: www.flickr.com/photos/michaeltadlock/albums/7215765541229... and here:
Blue Fin Kamatoro
Cheek fat
Notes: Yoshi-san explained that this was the fatty portion of the cheek of a blue fin tuna. He said that it was the most prized part of the fish. If this piece is representative of that portion of the tuna, then I'd rather have the belly toro and leave the cheek for the true connoisseurs; it was gristly, chewy, and stringy. It didn't melt in my mouth, nor was it very tender.
Read the review of this meal at Jewel Bako the ulterior epicure.
Melting Style String Cheese , this is however not the real thing , but a made in Canada imitation , still a good cooking cheese . If you can , get the real Mexican Oaxaca cheese , one of the best made in North America
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South door.
. Unbuttressed, late w tower with pyramid roof. But the nave is Norman and has in its s doorway and chancel arch two of the very best and most characteristic pieces of the Herefordshire school of carvers. Both pieces are clearly the work of one man. His obsession was birds, especially cocks. Cocks are e.g. on the capitals of the one order of shafts of the S doorway. The abacus has intertwined trails. In the arch a thick roll moulding and a band of rosettes. But the tympanum is what really matters, a tympanum that helps much to reconstruct the all but lost one of Shobdon, of which Rowlstone is to all intents and purposes a copy. It represents Christ in Glory. The legs are placed in the typically Romanesque way, with knees wide apart and feet together. The folds have the tense, stringy parallel curves of the Herefordshire school. The figure is in a halo, not almond-shaped as usual, but with top and bottom rounded. Four angels hold the halo, and all four are represented flying head downwards. This allows the carver again to display his curved parallels. The composition is highly accomplished. What is against nature is in accordance with stylistic principles. In the capitals of the chancel arch there are again birds. The capitals it are of one piece with the outer adjoining panel of two small figures on each side. On the 1. (N) they are an angel and a bishop, on the r. it is not so easy to recognize them, as they stand upside down. That does not seem quite so accomplished, and the most baffling fact is that the whole stone was not rejected. Such indulgence is attractive; it is instructive too. Many birds once more in the abaci. In the doorway arch a thick roll and an outer band of saltire crosses. Norman windows in nave and chancel.
(Pevsner: The Buildings of England, Herefordshire)
Torrisi Italian Specialties, New York
November 16, 2011
250 Mulberry Street
New York, NY 10012-4163
+1 (212) 965-0955
Le Thon
Blue fin tuna tartar, bergamot red pepper confit with quail egg ($24)
Notes: Everyone has their sense of aesthetics. To me, this dish looked like a nightmarish creation of Salvador Dali - grotesque, fantastical and somewhat garish - as if it were alive, in its own strange way.
Okay, back to the food. The tuna was very clean tasting and fresh - everything glistened with just the right amount of oil and dressing. My one criticism of this dish - as with a number of others, is that it's terribly difficult to eat. Cutting through the egg, pepper and tuna was near-impossible. You either had to deconstruct everything or try and cut through and end up with a mess. We did the later. You can see the results here.
I joked with my friend about the "fence" of chives and julienned chorizo. The chives were tough and tasteless and ended up as floss in my teeth (read: extremely stringy); the chorizo, as I mentioned in the Le Calamar commentary, was dry and jerky-like. After all the silky tuna and pepper had melted away, you left flossing and chewing on these two elements. This distracting factor negated whatever flavor the chive and chorizo might have imparted.
Read the full review of this meal on my blog.
Emu Bottom Homestead is a historic homestead near Sunbury, in Victoria. Built around 1836, Emu Bottom is the oldest existing farmhouse constructed by settlers in Victoria. It was so named because it was on low lying ground which was the haunt of numerous emus. The main homestead and some of its outlying buildings were constructed from local stone, dry coursed with creek mud and stringy bark.
Emu Bottom is also a rare example of early Australian colonial architecture, with its twelve paned deeply recessed windows recalling the old world, whilst the homestead was also intelligently adapted to the new harsh Australian environment with its wide verandas and easterly aspect.
The building of Emu Bottom homestead commenced circa 1836. George Evans (1785 – 1876), who had arrived on the Schooner Enterprise from Van Diemen’s Land (now Tasmania) in 1835, settled near modern day Sunbury. Emu Bottom, later called Emu Vale, was occupied by George Evans, by squatting license, as one of many large squatting runs on Crown Land. In 1843, George Evans, then aged fifty-eight, married eighteen year old Anne Holden. Six children were born from the union and grew up at the homestead. After 1851, many squatting runs, including Emu Bottom, became available for outright purchase. To George Evans' dismay, “his” run was purchased by the immensely wealthy pastoralist W. J. T. Clarke. The homestead block of 640 acres stayed with George Evans, but this was hardly viable. In about 1860, George Evans leased the property and moved to operate the Royal Oak Hotel in Queen Street in central Melbourne. He died in Melbourne in 1876, but his family eventually returned to Emu Bottom. In 1916 the last of Evans’ son’s died and the property passed through several owners, being renamed “Holly Green.”
In 1968, the property was purchased by the current owners, and Holly Green was completely restored and was given back its original - if perhaps less poetic - name. During restoration, several discoveries were made including the original kitchen fireplace and oven, as well as some artifacts. Today the homestead and surrounds are managed as a reception centre.
Emu Bottom Homestead is a historic homestead near Sunbury, in Victoria. Built around 1836, Emu Bottom is the oldest existing farmhouse constructed by settlers in Victoria. It was so named because it was on low lying ground which was the haunt of numerous emus. The main homestead and some of its outlying buildings were constructed from local stone, dry coursed with creek mud and stringy bark.
Emu Bottom is also a rare example of early Australian colonial architecture, with its twelve paned deeply recessed windows recalling the old world, whilst the homestead was also intelligently adapted to the new harsh Australian environment with its wide verandas and easterly aspect.
The building of Emu Bottom homestead commenced circa 1836. George Evans (1785 – 1876), who had arrived on the Schooner Enterprise from Van Diemen’s Land (now Tasmania) in 1835, settled near modern day Sunbury. Emu Bottom, later called Emu Vale, was occupied by George Evans, by squatting license, as one of many large squatting runs on Crown Land. In 1843, George Evans, then aged fifty-eight, married eighteen year old Anne Holden. Six children were born from the union and grew up at the homestead. After 1851, many squatting runs, including Emu Bottom, became available for outright purchase. To George Evans' dismay, “his” run was purchased by the immensely wealthy pastoralist W. J. T. Clarke. The homestead block of 640 acres stayed with George Evans, but this was hardly viable. In about 1860, George Evans leased the property and moved to operate the Royal Oak Hotel in Queen Street in central Melbourne. He died in Melbourne in 1876, but his family eventually returned to Emu Bottom. In 1916 the last of Evans’ son’s died and the property passed through several owners, being renamed “Holly Green.”
In 1968, the property was purchased by the current owners, and Holly Green was completely restored and was given back its original - if perhaps less poetic - name. During restoration, several discoveries were made including the original kitchen fireplace and oven, as well as some artifacts. Today the homestead and surrounds are managed as a reception centre.
Bun Ga Nuong, Cha Gio ($7/small; $9/large).
Overdone and over salted satay like chicken, an over-fried and slightly chewy soggy spring roll, a mound of rough grated pickled carrot and daikon over a bed of stringy boiled rice noodles. Not very tasty.
Pho Hung
350 Spadina Avenue
Toronto, ON
(416) 593-4274