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Looking out to the Forest of Bowland Landscape, across the River Lune. It's green because of all the rain we've had. This area and the 5 acre meadow adjacent are part of a community-driven re-wilding project.
Coconut milk added and stirred in shortly after. Left to simmer for 10 minutes, then tasted and corrected with more salt and a healthy glug of cider vinegar.
Ready to serve.
Looking across the Wyre to Fleetwood from Knott End slipway.
No ferry for a couple hours. But when the tide returns, it does so at pace.
Leaving the towpath I crossed a stile to follow a little used public footpath. The bridge was decidedly precarious.
I have no idea why I like these things so much. And I wouldn't like it so much if it were re-painted. Here it stands, doing its job quietly; distributing something to somebody, somewhere.
It stands on Church Street, the alignment of the old Roman road.
The soffritto was finished, so chopped (aka 'chapped'!) vegetables added, and covered to sweat for 10 to 15 minutes.
If your knife doesn't glide through a tomato it needs sharpening
Blunt knives can skip and that's when accidents in the kitchen often happen.
This was lunch today.
The shaka hand gesture started life in Hawaii and means everything from thanks to hang loose. In other words, Aloha 😄
I've often wondered what it means and where it originated. Look it up for yourself and you will feel better, for sure.
Porridge oats, bran, strong white flour, and some Greek yogurt. I love how the crust has colored and the rise is super. Will cut after it's cooled on the rack for a while.
Thanks for the tips. Veronica 👍
A peculiar bid emerged from the roots of my snake plant. So I broke it off and put it in a pot of soil a couple weeks ago. And here it is, growing and thriving.
I think I've finally got this cake baking in an air fryer right.
The trick is to stop the top cooking before the bottom. I used a saucer on a rack set above the mix.
Cost about 35p in electricity, so that's ok then.
And still this flower spike grows, and tries to follow the sun. It's developing a pinkish tinge now.
This gate always gets a look when I walk past. I love the wrought iron work as much as the stone.
Walk through here to the hidden tasting garden where heritage strains of apple, pear, plum and other trees are nurtured. And if you come at the end of summer when the fruit is ripe you are allowed to have a free taste.
Lunch
Hummus made with stick blender
Can of chick peas
3 tbsp tahini
3 cloves garlic
1 tsp cayenne pepper
Ground pepper
Sea salt
Juice of 1 lemon
2 tbsp olive oil
2 tbsp water
Throw it all into a big jar
Blend in place on low to start
Finish on high
Eat some now
Put the lid on the jar and chill
Faff about with garnish if you must... Parsley, more oil, pretty red things like pomegranate seeds or chili flakes if feeling macho
Takes about 10 mins including washing up
The cayenne is a nice afterglow and my lips are still tingling.