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I rather like these - I wonder if they will be there next week?
Those handrails are made from ash - they feel beautiful; you can feel the grain on the wood.
My plants enjoy the damp but it's not healthy to live with. This is a chemical dehumidifier and the blue is the absorbed moisture.
Stoss entluftung aka opening the window (!) is a current craze. It is obvious really but energy is expensive and people are unwilling to lose heat. It's all about balance really.
Our artisan bakery is no more. Spiralling costs, reduced turnover, Brexit, Covid, crop failures, mental health all combined to drive this fantastic business under.
But it's ok because supermarket bread is fine. Not.
Our community is poorer for their loss.
Packed into the inner courtyard is an assortment of vendors. There must be decent wifi as everyone accepted cashless payment.
Nobody was selling pies, which I thought a missed opportunity. But pie eating seems to have been largely lost from English cuisine.
There was a time when Friday night meant wearing something fetching and going out clubbing till the dawn.
Now it's about cleaning and descaling the coffee machine. Less messy and strangely satisfying.
The coffee is better, too. Slightly more intense.
I found this yesterday at a local charity/thrift/op shop. I was completely captured by the lines of this simple machine.
At home, I discovered the Dymo 1470 was made in 1970, and won the prestigious iF Design Award. I can see why: it's a work of art.
After labelling some of the obscure switches where I live, I thought about how people are often labelled (which I don't like at all). I was once described by my boss as a 'Type C personality'. I thought this detail needed a label all of its own, which I shall later discard, along with all the other labels that have been applied to me over the years.
The Avant armor is the oldest nearly complete set of plate armor. It dates from the 15th century and was made for use by a knight, mounted or fighting on the ground.
After slicing and cramming into sterile jars, I added the spiced brine. Now it's a wait of 4 hours before storing in the fridge. Wait 3 days before eating.
Note that this is pickling and not canning. Shelf life for this is about 3 to 6 weeks. Over time the leaves will soften but develop more flavor.
Realtors call where i live an apartment. I used to call it a flat. Thus this is not cottage cheese.
To make...
1 liter whole milk in a bowl
Microwave on high for 14 mins
Remove to cool for a couple minutes
Gently add 20 ml vinegar
Stir gently to mix... See what happens
Allow to rest for 20 mins
Drain but reserve some liquid
Add salt, pepper, garlic, dill and mix
If too stiff add back 20 ml of liquid
Add some olive oil and stir
Cover and cool in fridge
I've added 5 ml of balsamic vinegar for color and extra taste
Enjoy đ
Californian Poppies as seen at Araluen Botanical Park, Roleystone, Western Australia. #AlyZenMoonshadow #Androidography #Poppies
A mystery mark outside a doorway in Queen Street. I wonder what it was for. We are constantly walking over history.
Choisya ternata, or Mexican orange. Drought resistant and the flowers smell of fresh honey. Intoxicating scent! Just the right start to my day.
I live in shorts at home, and was delighted to find these while out and about yesterday.
This version of the logo doesn't feature the boomerang that harks back to their site of invention (Bondi Beach), which is a pity.
And no, I don't have any of their 'budgie smugglers' in my wardrobe!
Shamrock IV Leaving for New York from Portsmouth, 18 July 1914," created by Charles Dixon.
Subject: The painting depicts the yacht Shamrock IV departing Portsmouth for New York on July 18, 1914.
Artist: Charles Dixon.
Medium: Oil on canvas.
Provenance: The painting was gifted in 1932 by the Trustees of the Estate of Sir Thomas Lipton.
Yes, Lipton as in the tea!
Of more interest to me are the warships in the background. King George V class battleships, some destroyers, most headed for Jutland eventually.
The bus floor is covered with this jolly stuff. Designed to be grippy if damp (it often is here) and to hide dirt during the course of the day. The colors are uplifting too
More clever industrial design.
Labels can be misleading and even hurtful.
Once referred to as 'that asparagus kid', Asperger's Syndrome was retired from DSM in 2013. Now rolled into overall Autism Spectrum Disorder.
But I still enjoy asparagus đ
US460 east of Windsor a light afternoon shower falling over Lake Prince. The setting Sun illuminated the shower.
#androidography
Keeping cattle out but allowing people to pass through - it's a bit of a squeeze for some - is what this gap is all about. There is probably some technical name for this sort of gap; I have always called it a 'squeeze'.
A Ukrainian friend made some cheesecake. It was very nice. I liked the raisins soaked in brandy. Interestingly it contains semolina.
It's clean and full of good quality produce. And there's a decent market café too run by the local coffee roasters. The choice of fish was excellent.
This is near the end of the day.
To 'spend a penny ' was a British euphemism for going to the toilet, common until 1971 when UK changed its coinage.
I saw this yesterday and almost panicked. Now this is just an ornamental lock.
(today it is common to pay 40p in this town to use a public loo. An increase of 7 shillings and 11 pence in old money!).
Making veggie soup for the week.
First, make sure your knives are sharp! Blunt blades are recipes for accidents.
At this point, the chopped onion and garlic have been softened and now the veggies are going to be sauteed.
A mixture of things that were lying around the fridge and pantry. Use them up before they go off.
Brussels sprouts
Celery
Red onion
Sweet potato
Butter beans
Green bell pepper
Garlic
Dried mixed herbs
Chopped basil leaves
Button mushrooms
Vegetable stock
Chicken stock
Pepper
Salt
Flour (for thickening towards the end)
Gemini tells me this as the '7 points for making soup' - seems logical.
Base with aromatics:
Start by sautéing onions, celery, and carrots (or other aromatics depending on the soup) to develop foundational flavors.
Good quality broth:
Use a well-made stock or broth as the liquid base for your soup.
Sauté vegetables:
Properly sautéing vegetables before adding liquid helps enhance their flavor.
Stagger vegetable additions:
Add vegetables that cook faster towards the end of the cooking process to maintain their texture.
Simmering:
Allow the soup to simmer gently for a period of time to allow flavors to blend.
Seasoning:
Season with herbs, spices, and salt gradually throughout the cooking process, tasting as you go.
Consistency adjustment:
Depending on the desired texture, you might need to puree some of the soup or add a thickener.
My lunch with my bread and my cheese and my pickles. I'm quite pleased at the results.
Cooking and eating properly aren't just taking care of nutrition; they are acts of self-care and respect.