View allAll Photos Tagged androidography
My friend Veronica suggested a crop for my previous picture, so here it is. In my Instagram days, square was the only format I ever used, and have since got out of the habit.
These cherry trees are about 100 years old, and full of character. This view lasts only a few days each year, and brightens my day when I see it.
Anyone can create a comment directly on my pictures, and I hope you will feel free to do so.
I can't remember seeing a picture of scrambled eggs recently, so here's brunch, this gray and rainy Saturday.
On my own wholemeal toast, and garnished with tomato that I've preserved in oil and a smash of garlic.
A drizzle of Worcestershire sauce and no tomato sauce needed. Bonza!
Scraping my memory of database design.
I think this could do with more fruit next time.
This is nice with a generous spread of butter and a cup of tea.
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...
red apple, carrot, 12 almonds, tsp cinnamon, a bit of water
full of fiber and vitamins and stuff
low calorie
breakfast of champs
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!
A room without plants is a dead space to me. So getting this pelargonium to do anything other than keel over has been a great satisfaction. The flowers just appeared overnight.
Re-potting all my plants a fortnight ago seems to be what they all wanted. The echevaria has done so well it produced 6 pups, which are now in troughs.
I don't have a garden and window-boxes appear to be verboten, so this will have to do.
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.
Outside the entrance to Lancaster Priory stands this mounting block. It would do for the smallest pony or tallest Hanoverian Warmblood.
Not a measure but an infuser. Does anyone make these anymore? No worries about polypropylene glues or bleaching. Just fill it with tea and make a delicious cuppa.
Vegetable soup with gnocchi.
Comforting and nutritious. Just how mother made it.
A glass of Sicilian rosato completed it all.
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.
I was told to always fill the frame with the subject. In this case, what is the subject?
It was a nice afternoon.
Cymbalaria muralis has many names: toadflax, wandering sailor, Oxford ivy, mother of thousands. You can use it in salads but in moderation. It is slightly numbing but too much is toxic.
The Tunisian harrisa paste cans looked such fun that I've bought one to test this weekend.
After about 20 minutes on the 'roast' setting. That's around 180C and with the fan running at a somewhat slower speed than on the air fry setting.
The bake is topped with red Leicester and chia seeds. It didn't burn, so I'm happy with that.
I was given these over a month ago and they still look fresh. Every sight of them is a delight.
The water has a teaspoon of sugar and a soluble aspirin added to it. I've topped up with plain water each week.
Standing above my sink, there's a waft of steam from the washing up bowl once or twice a day.
From a Glasgow tenement flat. Made about 1910 by an anonymous stained glass artist. At the time, stained glass was very popular and there were many workshops producing it.
I like this one!
Once again the lighting seemed to have been designed by a photophobe.
A round crown sinnet that I made for my friend's keys.
Making these is a job of minutes but they can last a lifetime.
Breakfast, like many things, is a ritual for me. Saturday and Sunday mean toast and marmalade, coffee and a glass of a whizzed up fruit.
What's your favorite breakfast?