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The elderflowers come out a little later here than at home. Another source of elderberries in the autumn!
There I was looking for 305.8994. This library appears to use the Bliss classification system (BC2); anything but blissful if one is more used to Dewey Decimal. Now, which way is it to KVT?
If you are interested in different kinds of library classification schemes, just G--gle it and be ready for a deep dive into the rabbit hole =]
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.
Down towards the bottom right of frame you can see the Orion constellation. Not being an astronomer, and having forgotten long ago my astral navigation lessons, that's the only one that i can name.
I took this with my phone, hand-held, last night. I am astonished by what the picture reveals that I missed at the time.
I feel inspired now to hunt down a night sky chart!
Light Pollution
I used to live in a country that is pretty dark at night. I miss being able to see the Milky Way with the naked eye. Apparently, 1/3 of the world's population can't see it, either. All down to light pollution. To quote the old ARP wardens from WW2 times: "Put that light out!" (Rant over =] )
A visit to Glasgow would be incomplete without sampling a Tunnock's caramel wafer. Tunnock's is still family-owned and the factory is just outside Glasgow at Uddingston.
This coffee at Gordon Street Coffee. Small batches of excellent coffee. Great, friendly staff.
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.
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.
A customer shared his recipe with me and i added my own angle. Here's the result on the cooling rack.
A state holiday always jiggles my rhythms; I thought it was Saturday so I cooked some breakfast.
The damson chilli sauce ran from the bottle quicker than I expected but it was just right with some scrambled eggs and poached field mushrooms.
I noticed a row of trees all this shape because of the wind that blows from the sea. Marine topiary I suppose.
Busy today so stopped for lunch at my favorite Scandi cafe for their excellent soup and a coffee. Just right 👍
Tucked away from the street is this great grocery. It's vegan. But I can live that; the range of herbs. spices. pulses and wotnot is just what I need. and the staff are very kind and friendly.
The soup has cooked under pressure for 12 minutes and allowed to rest for 15 minutes before blending with an immersion blender.
It was strangely very hard to find an Advent calendar. By chance I found this at Oxfam. The chocolate is very nice and fairly produced.
The colors complement those of my disco light 😁🎄
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 😁
Today we celebrated the 200th anniversary of the first naming of a dinosaur, the megalosaurus. This dinosaur and its handler spent most of the day roaming around the city, causing consternation and amusement.
Sold in pairs, I wonder where the other one is.
Art nouveau or Jugendstihl, I love this style. There's not enough of it about!
ANZAC Biscuit
This is the product of this morning's experiment: ANZAC biscuits. They are bigger than I had expected, so will get an extra baking sheet and a) use smaller dollops of mixture and b) give them more space to spread!
But as for taste and texture, just as I had hoped. And haaaaard! Which is how they are meant to be.
You can find out more about ANZAC biscuits, and additional recipes here:
www.awm.gov.au/articles/encyclopedia/anzac/biscuit
"L e s t w e f o r g e t"
The broccoli and peas, post addition of stock, and blitzed in place with the stick blender. Added some plain water after this to add volume.
Serves 40.
Strike one cabbage, 2 cans of beans. yogurt and cheese.
The rest went to make today's soup.
The jar of tomato paste came from the Polish shelf. Better value than the tube of purée.
Sweetheart cabbage, but Savoy would work, too.
I saw a picture of a single packet yesterday. It looked lonely Here's a x8 pack! I know, it's just skiting (or showing off, as they say here).
These chocolate-covered wafers live in my kitchen cupboard. They're kept for long walks and emotional emergencies. I'm sure the recipe has changed as they have become more chewy lately. Something to do with the sugar tax, no doubt.
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.
I added some herbs; parsley, sage, garlic and bay leaves. I like how sage leaves look, as well as taste.
The coat of arms of Russia. The two headed eagle was first used in the 15th century and colored black.