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www.youtube.com/watch?v=4YPiCeLwh5o
More entertaining than listening to the 'Lincolnshire Poacher' on shortwave for hours.
after tarts and crumbles lately, I had gotten used to a dessert with my dinner. So, having noting prepared, I made this very quickly.
Take an eating apple and chop it up, removing the core but leaving the skin on. Put in a (this one) bowl, add a tablespoon of water, a squeeze of lemon juice, and microwave on high for a minute. Remove and dust with some sugar and ground cinnamon, and microwave for another minute or two.
Meanwhile, I mixed a couple spoons of yogurt with some of the juice left over from when I was steaming the fruit for my tart. It made this pink sauce.
Add to the hot apple, stir and eat.
Then reflect on why you didn't do it with two apples! (But one is quite enough, really.)
Eryngium, blue thistle, sea holly; call it what you will. Dried and placed in a simple vase, this little flower surely dominates the corner.
Gin has made some kind of resurgence in England. This is from an independent local distillery which produces a range of pleasant drinks.
I sampled their dry gin, which was a welcome afternoon tot.
Bring to the boil and then cook for about 15 to 20 minutes.*
Taste and season as it goes.
For extra thickness, I made a slurry of flour and cold water and gently added it during the last 5 minutes of cooking.
Now allow to cool before eating or decanting.
If you want, use a stick blender and do your worst, but I recommend leaving a few bits intact for visual interest.
*After 15 minutes the sweet potato is done, and everything else has some crunch still. Cook for a bit longer if you prefer to have a softer bite.
15 minutes won't cost the earth in electricity!
Serve with a good chunk of bread.
Gelato fico e mascarpone.
This was to die for. An almost overwhelming burst of flavor of figs combined with the richness of mascarpone.
From Mio Gelato in Morecambe. They make everything of the premises from premium ingredients. Not since i was in Italy have i had such a good gelato.
The meandros, meander line, or Greek key is a symbol of eternity, unity, victory and long life. It's also been thought it represented the interlock img of hands during wrestling. Not just a fashion device after all.
Baked for 20 minutes on the roast setting on my Ninja Crispi.
The glass bowl lets me keep an eye on what's going on.
Binned the liners and generously greased a baking tray with fat. Yes! Fat, not oil.
Batter put into each well using an ice cream scoop. Easy to measure and eject into the well itself.
I tried veganism last year for a few months and got sick. I guess it isn't for everyone.
Wall braces on the side of Judges Lodgings, Lancaster. Interesting to see how the road was built up to obscure the kitchen windows.
While its unhealthy to remain on high alert all the time, it's sensible to keep a weather eye open for possible unpleasantness.
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'm using an airfryer, by the way.
Peel and cube a couple of potatoes.
Finely chop or slice a couple of onions - I prefer red.
Add as much or little garlic as you like. 3 cloves, smashed, for me.
Add your favourite herbs.
Drizzle with olive oil, and mix well.
Cook at 180 to 200 deg C for about 20 minutes - stir once or twice to cook evenly.
Checking the pitched called by coach before getting ready to catch at a recent tournament.
Shot using sport mode on the Vivo using the 200mm telephoto lens. Edited on the phone to convert to black and white.
Maybe. I'll find out at breakfast time.
Morrison's own strong white flour. Everything else as usual.
My local supermarket has phased out the Eastern European section and replaced it with Asian products.
This Japanese mayo is more than three times the price of the Polish mayo it replaced and yet, on inspection, I see the recipe is remarkably similar. This bottle was produced, not in Japan, but in Poland.
I'll just make my own, as usual.
But I can't help thinking this is insane and exploitative of the gullible.
A customer shared his recipe with me and i added my own angle. Here's the result on the cooling rack.
#android #androidography #fotodroids #galaxynexus #snapseed #snow #winter #castle #Switzerland #ruin
A customer told me about her daughter making quiche in a case made from wraps, instead of baking one. This fed my curiosity, so I baked my first ever quiche, in an airfryer. Having scorched my 'emergency cake' the other day, I decided to wrap the whole thing in foil. Here you see it as it emerged from about 30 minutes baking.
Here's how:
Oil/grease a baking dish - mine's circular to fit the airfryer.
Line with a soft wrap - I used wholemeal. Try not to tear it, or snip the edges with scissors, if you prefer, to make it easier to hand
Now put it onto a sheet of foil that's big enough to loosely wrap the whole thing.
Fry bacon - I used two bits of back, cooked in the microwave, 3 mins, then allow to cool, and chop.
Chop an onion, and marinade in some oil for a few minutes. Now fry the onion in the microwave, 2 mins, then turn out onto kitchen roll and allow to cool.
(Why cool? If you put the ingredients hot into the batter, you will get scrambled eggs).
In a bowl:
Add an egg, about 150 g of grated cheese - I used Lancashire and Parmesan, about 100 to 120 ml milk (use full fat - you'll thank me).
Add 1/2 tspn (2.5 ml) ground nutmeg.
Beat together and introduce the crumbled/chopped bacon (which has had time to cool a bit), then the tomato (de-seeded to reduce liquid).
No need for salt - there's enough in the bacon and cheese.
Pour the batter into the prepared tray, and wrap with foil.
Lower the assembly into the basket on your baking tray.
In the airfryer:
Cook for 20 mins at 160 C (lower than you would in a normal oven, and it makes for a softer finish - we're not making roof tiles today.)
Now, open the foil wrapper to expose the (anaemic-looking) top, and return for up to 10 mins, to let the top brown.
Use a skewer to check it's all cooked - I like the middle to be a bit mou - it's a matter of taste, really.
Rest for a few minutes, and serve with a nice salad and a glass of chilled rose.
This recipe is enough for two servings. Enjoy =]
What is that horrendous loud noise? It's a shredder turning a tree into pulp. A pub clears its garden of a darkening shrub that was left to grow uncontrollably for years.
They're cleaning the spouting today.
This reminds me of a terrible TV show. Another reason why i don't have one.
Found a recipe on YouTube for making a kind of marinara sauce in the air fryer. Had the goods and the kitchen is a bit chilly so time to warm it up.
If you zoom about a bit, you can read the story of this interesting bridge.
More interesting was being asked to read it to the fella who had asked where it was. Turned out he could not read. At that point I realised he was most likely a Traveller; many Travellers have interrupted or no school time, due to the way they live on the road.
Teaching adults to read is a very rewarding activity, and there are many voluntary organisations, such as the Adult Literacy Trust and Read Easy UK which will put 'tutors' and 'learners' together. If you have the time and inclination, I recommend it.
You'll find benches like this all along the former Furness Railway, distinctive with red squirrel motif.
There are several Silverdales around the world. This is the OG.
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 =] )
I can't cook rice consistently. sometimes it's great, and last week I burned it. I get distracted.
I found this mini rice cooker, used, online. It's smaller than my kettle; just the thing for 2 portions, ready in 30 minutes.
The elderflowers come out a little later here than at home. Another source of elderberries in the autumn!
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.