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I was given a delightful panettone for Christmas. It came in this tin which I am now using to store biscuits.
The expression, "Use it up, wear it out, make it do, or do without" was first popularized by President Calvin Coolidge, itself being adapted from the English expression, "Eat it up, wear it out, make it do, or do without". It became a popular saying during WWI, the Depression, WWII ... and now we call it upcycling, re-purposing, etc.
I just think this tin is too nice to throw away.
I must be sickening for something. A day of reading, music, crumpets and tea. The wind blows and trees bend.
Farfalle with my basil paste. More cheese, some ground black pepper (in remembrance of the Carbonari).
Roughly minced, so you can still see some basil leaves.
Quick and simple, but full of taste and color.
A cafe that brings people together through craft and good vibes.
I was curious...so went in to explore. You paint a plain piece of pottery which is then glazed and fired. It looked fun. I hope to return sometime.
To all you awesome Flickrite photographers out there!
Thank you all for your support, positive comments, sharing your amazing photography with me, and generally just being awesome people.
I wish a very Merry Christmas to you all!
Mark🎅
The finished product, served with some lettuce, capsicum and preserved tomato.
My mother always insisted on some kind of vegetables with everything, and it's become a habit. Looks pretty, too, I think =]
An air vent on the front of the former railway station at Morecambe.
It's been a while since I could get down to this level. Physiotherapy, time, and Lenten genuflection have all helped.
Peter Denton recently posted some lovely pictures of Cuba, which made me think of so many Cuban drinks that I have enjoyed.
Here's my attempt at a Cafe Cubano. Though I say it myself. it's a lush pick-me-up before heading into town.
It contains raw sugar and a short shot of coffee.
Workers hand block print material in Lancashire.
The Harris has an amazing collection of old books that record industry in the county.
This is a frontispiece illustration from a contemporary book about English chintz.
I'm assuming it's out of copyright now, but happy to remove if I'm wrong.
They aren't supposed to be in season 'til December. But here they are. Their juice adds a lovely color to frangipani, I've discovered (by accident!).
Even more wires. I picked up these old Bose speakers (at least ten years old) and sub this week for a song. It means there are more cables to manage but I can cope with that while the sound is so much better.
Volume is controlled by software or by using what looks like a hockey puck (mid right) into which I can plug my headphones if necessary.
Cherry trees
Happy Earth day everyone.
Optimistic or pessimistic about the future, keep this moment real.
Tarte is cooling. A bit overdone. First time i baked like this in many years. It's very therapeutic. Hopefully it will be edible!
The soup has cooked under pressure for 12 minutes and allowed to rest for 15 minutes before blending with an immersion blender.
Seeing my world order being overturned and shredded to pieces, values being carelessly betrayed, and my head being filled with ghosts, I can depend on enduring love.
Did I say that I have joined a food club? What's that, you say. Some people confuse them with food banks, but they are not quite the same, even though they do serve the needs of people with limited means. As co-operatives, they are able to buy products in greater bulk than an individual and take advantage of discounts. As charities, they are able to receive products that may have reached their 'sell by' dates, as well as over-stocked items. This saves me money, and saves food going to landfill. I pay a set sum each week, and collect my 'allocation' once a week.
You never know what will be available, which encourages creativity and is huge fun.
Today I am making a batch of soup for the week. For your entertainment, and my own records, here is what is in the mix:
Tomatoes
Red pepper
Spring onions (scallions)
Garlic
Parsley
Basil
Carrots
Parsnips
Brussels sprouts
Lime
Cabbage
Celery
Mushrooms
Bulgur wheat
Olives (stoned)
Anchovies in oil
Chilli flakes (just a few)
Stock
Pepper
Salt
Mixed herbs
Into the slow cooker on low, to go on at midnight (when the power is cheaper) and off at 6.
Mimas tiliae during its wandering phase, looking for somewhere to burrow in order to pupate. I picked it up and placed it near the base of a lime tree nearby.
Once it pupates it will have a great food source nearby, if one of the local bats doesn't find it first.