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I like Saturday morning's gentle rhythm: Tea, music, breakfast. Porridge (well-salted), raisins, walnuts, cinnamon, and an amazing Spanish honey.
(The rice cooker makes this much easier than hovering over a pan).
Anyone ever used a cold start cartridge when starting a frozen diesel engine? The fumes are quite intoxicating.
Cold yogurt with mashed banana and chia seeds with sliced strawberries. And a glass of pressed apple juice that's started to ferment. A cold start to a hot day.
The number of British veterans that end up on the streets is a complete disgrace.
The Tommy Sleepout raises funds and awareness to attempt to sort it out.
I'm super happy to have saved this from the recycling bin. It's 11 years old and not supported now. However a swift install of Ubuntu (20 minutes) and its good to go. No more editing on my phone at last.
Not to be confused with the whitebait fritters in New Zealand, made from tiny fish fry.
With eels being endangered, this is definitely off the menu!
It's a drizzly, grey morning so I made some fridge magnets with these picks. Maybe make it into a moodometer.
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.
Service - with some freshly baked French bread. I know, it's been cut, not torn - it's the only way I can manage the portions!
See how the kale adds a bit of visual interest?
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.
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.
New kicks - in a sale, of course. When I see 'Goodyear' I immediately think of blimps! They seem to make an awful lot of them.
I've had trouble with my achilles for a month or so, and someone suggested I try a pair of Skechers. They aren't pretty, but I've been walking in them for the last few days and I don't have the same amount of pain when I make dinner now.
There's a lot of plastic in this wrapping, and none of it is compostable; if this shop were not the only one that I can walk to on the way to cook, I would not use it. There are plenty of 'yellow stickers' on these items, keeping costs down.
Three buddies on their way to play. It was an IMPORTANT conversation along the way. This was a SPLIT second before they tore off running for the playground.
Shot on the Xiaomi 13 Ultra SuperTele lens.
I noticed a row of trees all this shape because of the wind that blows from the sea. Marine topiary I suppose.
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.
In pressure cooking mode, pressure builds up and this red telltale becomes visible, locking the lid in place until the pressure is released.
Arrived today from World of Books. Haven't played this for many years. Looking forward to getting reacquainted.
Looking through the canal bridge, one can see the canal. It's still there but is now silted up. It's not just a case of clearing out the weeds, but that would be a start.
Tea's up. Served with some salad - I love summer salads - and a sprinkling of fried onions for some crunch.
A childhood memory is of the bizarre mush that daleks ate. It looked like this.
Homemade basil pesto. Mad color, that's completely natural.
My new dehumidifier. Expensive prior training from ages ago enabled me to work out that this uses maximum 60 watts (like an old fashioned lightbulb) only. Less damp in my kitchen with luck.
This one from a thrift shop. As much as €125 and £50 from shops nearby.
It even works 😅
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"
Almost stepped on this little one, and got a fun close up shot from the telephoto camera on the X300 Ultra.
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 😁🎄
Once the potatoes are cooked, add the corned beef and stir well.
Cook for a further 10 minutes or so.
Steam can be released manually and it escapes here. It comes out under considerable pressure. Best to open the window when doing this!
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!
I felt we needed a change in tactics and gameplay so i managed to buy this for our team. Only on sale in Spain but popped up in a charity shop in Lancaster. Goooooooooaaaaaaallllllll! 😄
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.
Here's an oak-smoked herring; what I would call a 'kipper'. To be traditionally correct, any fish that is smoked is a kipper, and once a smoked haddock was (confusingly) called a kipper, too. Somked haddock are also called 'finnan haddies' which comes from Scotland. Nowadays, if you ask for a kipper you should get a smoked herring.
I've worked in a smokehouse making these things, and can say that this fish has been done quite well. I would have liked it a bit darker, but it's hard to find fish done that way now. Usually, a dark kipper these days has been dyed, rather than deeply smoked, and is best avoided.
This one has been re-warmed in the oven, and given a light coating of butter, lemon juice and black pepper to bring out the flavor, which is phenomenal.
Served like this (unfilleted) it is best to have a slice or two of bread to hand: if you get some of the very fine bones in your mouth, eat some bread and they will go down nicely. They won't do any harm, and the bread technique saves a lot of mess and faffing about at the table (which I cannot abide).
Kippers are full of heart-loving omega-3 fatty acids, as well as vitamin D. Eating them will help to reduce cholesterol in the blood, too.
This fish comes from the North Sea, where herring stocks are healthy, and strictly controlled.