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My fave barista is off sick so I am wandering around looking for an acceptable alternative coffee. I like how this place doesn't even try to do latte art. Tastes good. too.
Today's lunch was a soup of butternut squash, sweet potato, tomato, and garlic. I finished it with some grated cheese and basil leaves and black pepper.
We have been blanketed by gloomy nimbostratus clouds for days, and I needed some warmth, color and comfort today!
This is a relatively modern rotary egg beater. This one was bought in 1962 by a lovely lady who gave it to me today - she is downsizing her kitchen and thought I might like it. Truth is, I have been looking for one for ages!
This device was invented by Willis Johnson, an African-American, in 1884. Read more, here:
chefsville.org/wp-content/uploads/2020/02/Black-History-W...
124 St Vincent Street is one of many grand buildings in Glasgow that have been restored and refurbished, providing commercial premises in the thriving business district.
Revisiting memories can refresh them. Maybe recall something that you missed before.
Embellishments? They're your memories, after all!
Cooling the stew in a cold water bath before putting in the fridge.
It's important to cool and refrigerate food within two hours after cooking in order to prevent harmful bacteria growing.
The petals are optional - they do nothing at all, but if I were selling this, I think I could add 10 quid to the asking price =]
The exterior of the music room. All that remains of a house built in 1730 for a wealthy lawyer. Now a coffee shop and hotel room upstairs. Its parlous and fragile condition restored by The Landmark Trust.
The quiet square is more like something in Croatia or Italy i think. But minus the sun!
I added a jar of korma sauce as a quick way to add some mild spicy flavors today. A bit of market research. It went well. I'll dial this up a bit another time.
Nobody had keys when I rocked up and cooking started late. The carrots hadn't quite softened but there were no complaints, and no returns.
The food processor is still missing so a good chance to practice knife skills.
2 kitchen crew didn't turn up but we were finished 30 minutes ahead of usual. Less chat.
Swede
carrot
onion
White beans
Red lentils
Tomato purée
Passata
Chicken and vegetable stock
Serves 40
Anna Pavlova
by Sir John Lavery
Life size.
Anna Pavlova toured Australia and New Zealand in the 1920s.
A meringue dessert was invented in her honor. But was it by a Kiwi or an Aussie? The discussion goes on. No Christmas is complete without a Pav!
After a good bit of walking I needed a sit down and refreshment. At 'The Milking Parlour' in the charmingly-named Jingling Lane, I got everything I needed. And that included this delicious, refreshing and delicate elderflower sorbet. All the ices sold here are made in a nearby farm. Buy local, as the slogan goes.
Samaritans have had a branch in Lancaster for 50 years. They provide a free, 24/7 listening service in the hope of reducing the incidence of suicide.
Not only is this tree covered in bark, which it sheds naturally, but it is also covered in ladybirds.
Rye bread with seeds. First go. Pretty stoked with the result.
Rye bread has less gluten than white bread apparently.
This is a Bantam mail box, designed by Sir Kenneth Grange. The box was named by Post Office employees and looks a bit like the fuel tank on the old BSA Bantam motorcycle used by the GPO.
Kenneth Grange designed and made his own coffin which served as a bookshelf until he died aged 95.
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.
No call for artistic or technical proficiency, it would appear. Now converted to flats.
I especially like the jolly red bricks and the weather vane.
I've been reading about different techniques to use a French press. Most of them miss the point. It's not rocket science.
In the days when we burned coal for heating and cooking, the coal man (I never knew of a woman in the job) would deliver the coal in sacks from his van or cart. If you were not so well off the coal was kept in a bunker at the back of the house and often access was only via the front door, necessitating him walking through the house, with all the attendant dust and dirt.
Wealthier people stored the coal in the cellar, which was accessed outside the front of the house via a coal hole.
Here is the cover for the coal hole - note how it allows ventilation, so the coal does not get damp in the cellar.
These covers were universally round - any other shape could be accidentally dropped into the cellar.
Gone to the charity shop. I used it 3 times and the rest of the time it hogged cupboard space. An immersion blender and a nutribullet do everything that I need if a motorized chopper upper.
A great source of unusual products. But no canned squid today. But there's a super restaurant upstairs. Plain decor that hints at extraordinarily good food.
It was raining and the noise was oppressive. But it was interesting to watch the tree surgeons relentlessly feed this machine.
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.