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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 😁
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.
More cabbages, and more apples. And a nice red capsicum for a splash of interest, with green lentils for a bit of protein.
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.
I was recently asked if Trivial Pursuit was available in UK. It is, in many flavors. Here is one I saw yesterday.
There are few things that I can imagine would be a better definition of 'waste of time' than playing this 'celebrity' version.
By Salvador Dalí
It was on loan when last I was here. I was so happy to see it 'in the canvas' at last. I was not disappointed.
It was badly vandalized shortly after being hung in Glasgow. The conservators did an amazing job.
Last night's batch after an overnight cooking.
Seriously 'robust' flavors from the olives and anchovies, but not fishy. Bulgur wheat absorbed liquid released by the root veggies.
Kitchen smells nice.
Made for a very fortifying breakfast!
I am listing this in my recipe book as Stufato - hotchpotch if you prefer 😁
I noticed a row of trees all this shape because of the wind that blows from the sea. Marine topiary I suppose.
A Utility Scheme chair, made from laminated wood, sometime between 1942 and 1949.
Note the use of rivets to attach the back. Less metal needed than a turned bolt.
It's standing on facsimiles of the Utility Buying Permit and unit tokens. These were issued to priority customers, such as people whose homes had suffered bomb damage, and newly married couples.
The Utility Scheme ended in 1949.
Romani abiit in domum suam. (The Romans went home).
Students from the university are conducting a geophysical survey around the castle to locate the boundaries of the Roman fort.
Pictured is a Leica total station - I'd call it a theodolite, but I'd be mistaken.
One of the wonderful things about Lancaster is the genuine sense of community. On the site of a former quarry is now a community garden, and here is the community compost heap!
It helps to make money go further by growing your own stuff, and it brings people together in common tasks, and enhances wellbeing in all sorts of ways.
You can read more about it, here:
After a day's cooking for other people, I couldn't face more cooking at home.
And having bought a packet of wraps to bake my quiche, they need to be used up!
My French cousins will not approve but here's something i knocked up this morning. No glaze but a little coulis for color. Frangipane is new to me so it looks a bit grainy.
It went well with my afternoon tea and helped soothe my recovering migraine 😁
I had some fruit leftover. This is simply stewed apple, sultanas and berries with the juice from an orange. Cinnamon sugar over the top and then into the oven for 30 minutes, covered.
It's got some frangipani in there too, over run from some tarts i baked at the same time. Thickens the liquid a bit.
I have no idea if that's a real 'thing' but it sounded good =]
So, taking that heap of leaves that I had pruned from my tomato plants, what to do? Throw on the compost heap? I don't have one. Instead, it's time to make pesto in my little-used food processor. 'Pesto' doesn't just mean smashed-up basil; if it's not a poisonous leaf and it tastes nice, turn it into pesto!
Equipment:
Food processor
Spatula (for wiping down the sides, and to assist with decanting)
Sterilised jam jar
Jam funnel, if you've got one (get one! They are really useful for all sorts of jobs, such as filling your cafetiere!)
Ingredients:
2 cloves garlic, peeled (I like garlic - you might prefer to use just one clove, especially if going out!)
1 lemon; juiced (you can add the zest, too if you like)
1 tspn sea salt - rougher the better, I find - it helps to break down fibers (you could reduce this to 1/2 tspn, but don't omit it)
1/2 cup oil - I used canola, but olive oil is fine (but don't use anything with strong flavor)
1/2 cup cheese - you can waste time grating it; I just roughly cut into small cubes (I used an old and hard lump of sharp cheddar)
1/4 cup nuts - I used almonds, because I have them on the shelf. Use anything you like.
1 mixing bowl full of tomato leaves - I used the side-leaves and left the big ones alone; the bigger leaves lack flavor and are just bitter
Method:
In a food-processor
Add the garlic and salt; chop until a paste starts to form
Add the cheese; chop until cheese is incorporated
Add lemon juice; pulse once or twice
Add the nuts; pulse for a few times to get nicely chopped
Add the leaves: pulse a few times; not a lot seems to happen until
Drizzle in the oil while chopping
Continue chopping until you get to the consistency you like
Immediately decant the fresh pesto into a sterile jar - I used an old marmalade jar, which was just the right size
Store in the fridge for up to a week (longer, if you're me)
Add oil to cover the surface in the jar before replacing the lid - it helps to reduce exposure to air and oxidation.
Use it with pasta, as a dip for (sweet) potatoes, on salad, in a sandwich. whatever takes your fancy.
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Afternote: I mixed it into fresh pasta tonight, and it was 'banging'! Served with a mixed salad and balsamic dressing. Nice =]
For those who didn't fancy eggs i made level and potato soup with a yogurt garnish. Simple and satisfying.
The Aotearoa Overture is a rather fine piece and, like most things from Aotearoa/New Zealand, will leave you feeling uplifted and joyful.
I saw this record in my local Oxfam shop.
You can listen to it, here:
www.youtube.com/watch?v=ac5ozpJmoqY
Kia ora