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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.
A nice corner for artisan workshops. A couple have left recently. Looks like a nice place for a small cafe.
This tree is a year round joy for me. Always visually interesting and changing colors that charm. Today it's sharing some shade.
My replacement coffee machine has bigger baskets than my old one. My old tamper has been rattling in the drawer for a while. What to do? I can't stand waste.
Meet my new garlic press 😅
This is a Coade stone that was removed from one of the last three remaining public dispensaries and placed above the door to the infirmary.
Coade stone is an interesting substance developed in the 18th century that consisted of clay, terracota, silicates and glass. It would have been molded and then fired in a kiln for several days to produce this fine relief. I believe it depicts the Good Samaritan tending to the man who had been set upon by robbers and left for dead by several passersby.
Listen here
youtu.be/tmXjrkdQatw?si=86t5M_QkolGQIdH2
Rain through the open window makes my plants happy.
Inexplicably one inflorescence has lost all its petals, revealing this interesting scaffolding. A happy accident.
I fancied something different for breakfast today. How about a tomato juice? Can't be that hard, surely?
My first ever muffins. This recipe from Mary Berry was easy and quick to prep. Not such a disaster. Oven not hot enough though: the cheese didn't lock in the batter. As Clarkson would say: "more power!"
Cheddar, olives, sundried tomato and basil.
I'm rehearsing so I can make a decent batch for my friends The Dangerous Brothers. If you are not thinking of someone when cooking, you're just making food.
On rainy days, some people read, others will do a jigsaw, and others will do what they will. Having moped about a bit, I pickled some vegetables from the fridge. At least it was something productive.
Just a few days left for my favorite flowers for this season. Seen close to the ruins of the Roman bath house. If only I could add the sounds of bird song that filled the air when I took this. They only sing like that when no predators are about. What a blessed evening to be alive.
This really isn't good enough.
There are several British Standards that this footpath fails to meet.
Massive social care costs to councils means that there is little money left to maintain the streets.
This really isn't good enough!
walking everywhere takes a little time but one sees things along the way that sometimes takes my breath away
Within minutes of the last car leaving the barriers were disassembled and stacked, ready to be transported to the next location.
I was amazed by the well-practiced efficiency of effort. The circus moves on.
Under conservation at the Windermere Jetty Museum.
The workshop is a world-leader in the conservation of boats and all things marine.
More rain, so what to do? Make some pasta, of course!
I used some 00 flour, salt, egg, oil. Tried the pasta machine for the first time and it was a disaster! Some noodles worked, but the dough was too sticky and wrapped around the rollers. My friend tells me now to put it in the fridge for an hour or so.
If it's not timely, is it helpful?!
With all that being said, this was a banging lunch.
Dinosaur was coined by Lancastrian paleontologist, Richard Owen. Owen was the first superintendent of the Natural History museum when it opened in 1883.
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!