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A friend has not been well lately. He liked the pictures of my first batch, so I gathered some more pears at lunchtime and made another batch.
This time with less water and a cinnamon stick, ground cloves and a touch of ginger. If nothing else, my kitchen smells amazing now!
A quick Cortado now and then I'm being my own deliveryman.
Fatto con amore? Made with love. It's the only way to cook 😁
Someone kindly observed that my potato dish ( flic.kr/p/2qUY3kS ) was like dauphinoise potato but without the cream. And so, 'fauxphinoise potato' is born!
WEll, here's a portion that I re-heated with some smoked bacon and sliced tomato. The brown splodge is A1 Sauce.
Brown sauce is very popular in northern England and Scotland. It is only marketing that has made HP Sauce the market leader (invented in 1899 in Nottingham) whereas the infinitely more palatable A1 Sauce was invented in 1824 by William Brand, chef to King George IV (who knew his food!).
HP Sauce gets its distinctive tang from tamarind paste; A1 sauce has orange puree, among other things. I was lucky enough to procure a bottle yesterday. Huzzah!
Orange and yellow canvas.
#orange #yellow #red #flowers #flower #pattern #texture #abstract #creative #painting #diagonal #sunshine #color #colour #pretty #love #summer #painting #art #phoneography #androidography #mobilephotography
Constance Spry was an inspiration to flower arrangers everywhere for many years. Her style influenced many people, not just florists. You can read about her here:
en.wikipedia.org/wiki/Constance_Spry
But seeing how this plant effortlessly cascades down this stonewall with no human intervention reminds me just how beautiful nature is when it is left alone.
A simple street shot at the metro waiting for the next train. There were three of us waiting and each one within equal distance. All of use were on our mobile device, except I was using it to observe my surroundings. The shadows behind the lady lined up nicely. Later adding the Lumiforms texture that matched the sync between the the three of us.
Knocked out after extraction. no signs of splitting or channeling. Happy days.
Now I need to save for and find a better grinder that will produce finer results.
FYI Puck is what I call my dearest friend. Is he the Shakespearan, hockey, or coffee type? I'll leave that to you 😅
This is not the prettiest thing I have shown you, but it is one of the tastiest. Slow-cooked overnight, I placed the vegetables as the bottom of the pot and the lamb at the top, and finished wit some sprigs of fresh rosemary.
Salt marsh lamb (l'agneau pré-salé) is in season from around July to November. It's special because the pasture where these sheep graze is covered by the tide twice a day; it doesn't make the meat taste salty, but the grasses and samphire on which they graze makes for a sweet, light and fragrant meat. There is noticeably less fat to this meat or remaining in the jus!
This lamb came from a farm on the Lune Estuary which is a short cycle ride from here.
Next time I will get a Lamb Henry (? I hear you say) and see if I can make a more attractive presentation!
Here's one I walk past and seldom notice. The gate is a relatively new innovation, though this one has been there for a while.
'Ginnel' has Scandinavian roots, and remains in common use in northern England.
Stopped for lunch today near Hest Bank and this was the million dollar view from my table!
The sands are full of small crustaceans that feed the wide range of birds and fish that live here. The bay is a jewel.
Despite the apparent repetition each one is a subtle variation on a theme. Knocks and scrapes differentiate each one.
Walking back from work I noticed the ferris wheel had been completed and gave Queen Victoria an unexpectedly radiant look, set against a gin clear sky.
Lancaster hosts an annual temporary ice rink at this time of year, complete with Ferris wheel, and other bits and bats.