[Yaaayy] Finally I can share a total overview of Root End! The magical home of the Ginger Root Gnomes & Woodling Trolls **Beautifully made by Murjani Kusumobroto 🌱💛

Hand made magnetic djahé pods, miniature furniture, lights, curtains & djahé (ginger root) hats, cocoons and outfits by Fairy Fragilities' Murjani.

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.

.

#charlescreaturecabinet #ccc #cccbjd #root_end #nana_home #handmade #dollhouse #miniature #furniture #fairyfragilities #murjanikusumobroto #charlesgrimbergstephan #issaMoriko #childoftheforest #risu #nippy #45mm #microbjd #sprout #cabinetofwonders #gingerrootsprout #balljointeddoll #designertoy #dollsondisplay #forDRV2019

Plant the cloves root end down, pointed end up, 6-8” apart.

+++ DISCLAIMER +++

Nothing you see here is real, even though the conversion or the presented background story might be based historical facts. BEWARE!

The Fiat Macchi C.170 Brezza ("Gust of wind") was a single-seat biplane fighter which served primarily in Italy's Regia Aeronautica before and in the early stages of World War II. The aircraft was produced by the Varese firm, and entered service, in smaller numbers, with the air forces of Italy, Austria and Hungary.

Although an obsolete design, it proved to be robust, durable and effective especially in severe conditions. In spring 1943, surviving C.170s were rounded up from training schools and delivered to night ground attack units operating on the Eastern Front. The C.170 was used to conduct night harassment sorties on the Eastern Front until September 1944, when the units were disbanded, due to a lack of serviceable airframes and spare parts.

General characteristics

Crew: 1

Length: 8.25 m (27 ft 1 in)

Wingspan: 32 ft 3 in (9.83 m)

Height: 11 ft 9 in (3.58 m)

Wing area: 323 ft² (30.0 m²)

Empty weight: 3,217 lb (1,462 kg)

Loaded weight: 4,594 lb (2,088 kg)

Powerplant

1× Fiat A.74 R.C.38 14-cylinder air-cooled radial engine, 650 kW (870 hp) at 2,520 rpm for take-off

Performance

Maximum speed: 441 km/h (238 kn, 274 mph) at 20,000 ft

Cruise speed: 338 km/h (187 kn, 210 mph)

Range: 780 km (420 nmi, 485 mi)

Service ceiling: 10,210 m (33,500 ft)

Rate of climb: 11.8 m/s (2,340 ft/min)

Climb to 10,000 ft (3,050 m): 4.75 min

Wing loading: 69,6 kg/m² (15,3 lb/ft²)

Power/mass: 311 W/kg (0.19 hp/lb)

Armament

2× 12.7 mm (0.5 in) Breda-SAFAT synchronized machine guns above the engine, 370 rpg

Some aircraft were field-modified to carry up to 8× 15 kg (33 lb) or 2× 50 or 100 kg (110/220 lb) bombs under the wings

The kit and its assembly

Inspiration for this little, whiffy biplane came when I posted a pic of an Austrian Ju 86 bomber as a reply/ suggestion to a fellow modeler's (NARSES2) search at whatifmodelers.com for “something” to make from a Gloster Gladiator.

When I looked at the paint scheme a second time I remembered that I still had some Austrian roundels in stock, as well some very old biplane spare parts... hmmm.

Biplanes are tricky to build, even OOB, and kitbashing this kind of whif would not make things easier. Anyway, I love such challenges, and the potential outcome would surely look nice, if not exotic, so I decided to tackle the project.

Basically, the following donation ingredients went into it:

● Fuselage, engine, cockpit/pilot and tail from a Revell Macchi C.200 "Saetta"

● Upper wing from a Matchbox Gloster "Gladiator"

● Lower wings from a Matchbox SBC "Helldiver"

● Wheels from a Matchbox Hs 126 (shortened)

Pretty straightforward, but even though it would be a small aircraft model, it would come with two big challenges: mounting the lower wings and shaping the resulting, gaping belly, and the custom-made struts and wirings for the upper wing.

Work started with the Macchi C.200’s fuselage, which was built OOB - just without the wing, which is a single part, different pilot (the included one is a pygmy!) and with a free spinning metal axis for the propeller.

The wing installation started with the lower wings. I glued the Helldiver wings onto the C.200 fuselage, so that the wings' trailing edge would match the C.200's wing root ends. From that, a floor plate was fitted under the fuselage and any excessive material removed, the gaps filled with lumps of 2C putty. That moved the lower wing's roots backwards, creating space at the lower forward fuselage for the new landing gear.

The latter was taken from a vintage Matchbox Hs 126 reconnaissance aircraft - probably 25, if 30 years old... Size was O.K., but the struts had to shortened by about 5mm, as thge HS 126 is a much bigger/longer aircraft than the C.200. A cut was made just above the wheel spats, material taken out, and the separate parts were glued back together again.

With the lower wings in place I started building strut supports for the upper wing from styrene strips - tricky and needs patience, but effective. I started with the outer supports, carving something SBC-style from styrene. These were glued into place, slightly canted outwards, and their length/height adapted to the upper wing’s position.

When this was settled, the upper Gladiator wing was glued into place. After a thorough drying period the short fuselage supports in front of the cockpit – again, styrene strips – were inserted into the gap. This allowed an individual lengthening, and was easier than expected, with a stable result.

After having the upper wing glued in place I added some wiring, made from heated and pulled-out styrene sprues. This not only enhances the kit's look, it also (just like in real life) improves rigidity of the model. Also a tedious task, but IMHO worth the effort. I tried thin wire, nylon strings and sewing yarn for this job, but finally the styrene solution is what worked best for me.

The exhaust installation had also to be modified: the new Hs 126 struts with spats would have been where the original C.200’s hot exhaust gases would have gone, so I added new exhaust pipes that would go between the new legs.

Other small added details included, among others, a pitot on a wing strut, a visor in front of the cockpit, a radio antenna, a ladder made from wire.

Painting and markings:

I would not call the Austrian 3+1-tone pre-WWII-scheme spectacular, but the colors are unique. My scheme is based on an Austrian Ju 86 bomber from 1938, so it fits into the intended time frame.

The colors were puzzled together from various sources and are subjective guesstimates:

● A pale, yellow-ish beige (Humbrol 74, ‘Linen’, out of production)

● A rather brownish green (Testors 1711, ‘Olive Drab’, FS 34087)

● A dark green with a yellow-ish hue (Humbrol 116, ‘US Dark Green’ FS 34079)

● Light blue for the undersides (Humbrol 65, ‘Aircraft Blue’, RLM 65)

In order to add some details I painted the area behind the engine cowling in aluminum. The respective part under the fuselage, where the exhaust gases would pass, was painted in Steel – both Testors Metallizers.

The interior surfaces were painted in a neutral Grey – but with the engine and the pilot in place you cannot see anything of that at all.

Markings are minimal: the Austrian roundels come from a TL Decals aftermarket sheet, the flag on the rudder was laid out with red paint (a mix of Humbrol 19 and 60), the white bar is a decal. The tactical code is fictional, puzzled together from single digits in various sizes (also from TL Modellbau sheets). The original documents how purely black fuselage codes, but I found these hard to read. So I chose digits with a white rim (actually, these belong to modern German Luftwaffe tactical codes in 1:32), which improve contrast a little.

The kit received a thin black ink wash and some shading/dry-painting with lighter basic tones (Humbrol 103, 155, Model Master 2138,‘Israeli Armor Sand Grey’, and Humbrol 122). After decal application, another turn with overall Hemp and Light Grey was done in order to fade contrast and to emphasize the surface structure. The wires were also painted, but only with thinned black ink and a VERY soft brush.

Finally, everything was sealed under a spray coat of matt acrylic varnish.

Voilà, and done in just about a week!

[Yaaayy] Finally I can share a total overview of Root End! The magical home of the Ginger Root Gnomes & Woodling Trolls **Beautifully made by Murjani Kusumobroto 🌱💛

Hand made magnetic djahé pods, miniature furniture, lights, curtains & djahé (ginger root) hats, cocoons and outfits by Fairy Fragilities' Murjani.

.

.

.

#charlescreaturecabinet #ccc #cccbjd #root_end #nana_home #handmade #dollhouse #miniature #furniture #fairyfragilities #murjanikusumobroto #charlesgrimbergstephan #issaMoriko #childoftheforest #risu #nippy #45mm #microbjd #sprout #cabinetofwonders #gingerrootsprout #balljointeddoll #designertoy #dollsondisplay #forDRV2019

+++ DISCLAIMER +++

Nothing you see here is real, even though the conversion or the presented background story might be based historical facts. BEWARE!

The Fiat Macchi C.170 Brezza ("Gust of wind") was a single-seat biplane fighter which served primarily in Italy's Regia Aeronautica before and in the early stages of World War II. The aircraft was produced by the Varese firm, and entered service, in smaller numbers, with the air forces of Italy, Austria and Hungary.

Although an obsolete design, it proved to be robust, durable and effective especially in severe conditions. In spring 1943, surviving C.170s were rounded up from training schools and delivered to night ground attack units operating on the Eastern Front. The C.170 was used to conduct night harassment sorties on the Eastern Front until September 1944, when the units were disbanded, due to a lack of serviceable airframes and spare parts.

General characteristics

Crew: 1

Length: 8.25 m (27 ft 1 in)

Wingspan: 32 ft 3 in (9.83 m)

Height: 11 ft 9 in (3.58 m)

Wing area: 323 ft² (30.0 m²)

Empty weight: 3,217 lb (1,462 kg)

Loaded weight: 4,594 lb (2,088 kg)

Powerplant

1× Fiat A.74 R.C.38 14-cylinder air-cooled radial engine, 650 kW (870 hp) at 2,520 rpm for take-off

Performance

Maximum speed: 441 km/h (238 kn, 274 mph) at 20,000 ft

Cruise speed: 338 km/h (187 kn, 210 mph)

Range: 780 km (420 nmi, 485 mi)

Service ceiling: 10,210 m (33,500 ft)

Rate of climb: 11.8 m/s (2,340 ft/min)

Climb to 10,000 ft (3,050 m): 4.75 min

Wing loading: 69,6 kg/m² (15,3 lb/ft²)

Power/mass: 311 W/kg (0.19 hp/lb)

Armament

2× 12.7 mm (0.5 in) Breda-SAFAT synchronized machine guns above the engine, 370 rpg

Some aircraft were field-modified to carry up to 8× 15 kg (33 lb) or 2× 50 or 100 kg (110/220 lb) bombs under the wings

The kit and its assembly

Inspiration for this little, whiffy biplane came when I posted a pic of an Austrian Ju 86 bomber as a reply/ suggestion to a fellow modeler's (NARSES2) search at whatifmodelers.com for “something” to make from a Gloster Gladiator.

When I looked at the paint scheme a second time I remembered that I still had some Austrian roundels in stock, as well some very old biplane spare parts... hmmm.

Biplanes are tricky to build, even OOB, and kitbashing this kind of whif would not make things easier. Anyway, I love such challenges, and the potential outcome would surely look nice, if not exotic, so I decided to tackle the project.

Basically, the following donation ingredients went into it:

● Fuselage, engine, cockpit/pilot and tail from a Revell Macchi C.200 "Saetta"

● Upper wing from a Matchbox Gloster "Gladiator"

● Lower wings from a Matchbox SBC "Helldiver"

● Wheels from a Matchbox Hs 126 (shortened)

Pretty straightforward, but even though it would be a small aircraft model, it would come with two big challenges: mounting the lower wings and shaping the resulting, gaping belly, and the custom-made struts and wirings for the upper wing.

Work started with the Macchi C.200’s fuselage, which was built OOB - just without the wing, which is a single part, different pilot (the included one is a pygmy!) and with a free spinning metal axis for the propeller.

The wing installation started with the lower wings. I glued the Helldiver wings onto the C.200 fuselage, so that the wings' trailing edge would match the C.200's wing root ends. From that, a floor plate was fitted under the fuselage and any excessive material removed, the gaps filled with lumps of 2C putty. That moved the lower wing's roots backwards, creating space at the lower forward fuselage for the new landing gear.

The latter was taken from a vintage Matchbox Hs 126 reconnaissance aircraft - probably 25, if 30 years old... Size was O.K., but the struts had to shortened by about 5mm, as thge HS 126 is a much bigger/longer aircraft than the C.200. A cut was made just above the wheel spats, material taken out, and the separate parts were glued back together again.

With the lower wings in place I started building strut supports for the upper wing from styrene strips - tricky and needs patience, but effective. I started with the outer supports, carving something SBC-style from styrene. These were glued into place, slightly canted outwards, and their length/height adapted to the upper wing’s position.

When this was settled, the upper Gladiator wing was glued into place. After a thorough drying period the short fuselage supports in front of the cockpit – again, styrene strips – were inserted into the gap. This allowed an individual lengthening, and was easier than expected, with a stable result.

After having the upper wing glued in place I added some wiring, made from heated and pulled-out styrene sprues. This not only enhances the kit's look, it also (just like in real life) improves rigidity of the model. Also a tedious task, but IMHO worth the effort. I tried thin wire, nylon strings and sewing yarn for this job, but finally the styrene solution is what worked best for me.

The exhaust installation had also to be modified: the new Hs 126 struts with spats would have been where the original C.200’s hot exhaust gases would have gone, so I added new exhaust pipes that would go between the new legs.

Other small added details included, among others, a pitot on a wing strut, a visor in front of the cockpit, a radio antenna, a ladder made from wire.

Painting and markings:

I would not call the Austrian 3+1-tone pre-WWII-scheme spectacular, but the colors are unique. My scheme is based on an Austrian Ju 86 bomber from 1938, so it fits into the intended time frame.

The colors were puzzled together from various sources and are subjective guesstimates:

● A pale, yellow-ish beige (Humbrol 74, ‘Linen’, out of production)

● A rather brownish green (Testors 1711, ‘Olive Drab’, FS 34087)

● A dark green with a yellow-ish hue (Humbrol 116, ‘US Dark Green’ FS 34079)

● Light blue for the undersides (Humbrol 65, ‘Aircraft Blue’, RLM 65)

In order to add some details I painted the area behind the engine cowling in aluminum. The respective part under the fuselage, where the exhaust gases would pass, was painted in Steel – both Testors Metallizers.

The interior surfaces were painted in a neutral Grey – but with the engine and the pilot in place you cannot see anything of that at all.

Markings are minimal: the Austrian roundels come from a TL Decals aftermarket sheet, the flag on the rudder was laid out with red paint (a mix of Humbrol 19 and 60), the white bar is a decal. The tactical code is fictional, puzzled together from single digits in various sizes (also from TL Modellbau sheets). The original documents how purely black fuselage codes, but I found these hard to read. So I chose digits with a white rim (actually, these belong to modern German Luftwaffe tactical codes in 1:32), which improve contrast a little.

The kit received a thin black ink wash and some shading/dry-painting with lighter basic tones (Humbrol 103, 155, Model Master 2138,‘Israeli Armor Sand Grey’, and Humbrol 122). After decal application, another turn with overall Hemp and Light Grey was done in order to fade contrast and to emphasize the surface structure. The wires were also painted, but only with thinned black ink and a VERY soft brush.

Finally, everything was sealed under a spray coat of matt acrylic varnish.

Voilà, and done in just about a week!

I don't really have a name for this dish, but it's ridiculously photogenic and crazy-versatile. It's also about as healthy as you can get.

You can serve it cold like pasta salad, you can eat it over actual salad, you can heat it and roll it up in tortillas, you can stuff peppers with it and bake them, you can throw it in chicken stock and make fantastic soup with it. I try to cook a big batch of it once a week. Usually I eat it with a big dollop of Wholly Guacamole and tortilla chips.

You can make a smaller batch to try it out, then make more if you like it. It's easy to adjust the portion size.

Boil two cups of water or chicken stock in a saucepan. Add a cup of quinoa and return to a boil for a minute or two. Turn heat to low and cover tightly with lid; steam until light and fluffy.

At the same time, heat a can of corn in one saucepan and a can of rinsed black beans in another. I suppose you could just dump them out of the can into the quinoa, but I take the extra step to make sure it's safe. After the corn and the beans come to a brief boil, I drain them and add them to the quinoa, tossing the mixture gently with a wooden spoon so the beans don't mash. Transfer to a bowl (I use a metal one so it will chill quickly), keep in the fridge till cold.

In the meantime, wash three bunches of green onions. Feel up the stalk until you find the point where it loses its firmness and turns into floppy leaves- it's usually three or four inches up the stalk. Cut off the top part and discard. Cut off the root ends and discard, then chop the rest. Set aside.

Wash and halve a red and an orange bell pepper. Store half of each color for later (you can stuff them!). Dice the remaining half.

Take chilled quinoa from fridge and stir in veggies. Taste for seasoning and add salt or lime juice. I usually add sea salt and a big squeeze of lime.

And that's where this vegetarian gets her protein!

spalted maple and birch w/glass top $420

By the early nineteenth century, as ways of consuming the seaside matured and diversified, there was a growing appreciation of the joys and benefits to be gained by not just being beside the sea but venturing out onto the water itself without the disadvantages and dangers associated with boats.

The West Pier was designed and engineered by Eugenius Birch to attract visitors and survive in the hostile environment of the seashore. Built in 1866, it was a simple and functional structure built out from the sea using dozens of cast iron threaded columns screwed into the seabed and strengthened by a lattice of ties and girders that provide the necessary strength to support the promenade deck whilst allowing seas to pass harmlessly underneath.

Originally the West Pier had an open deck with only six small ornamental houses of Oriental design, two toll houses, glass screens at the pier head to protect visitors from the wind and lamps, with columns decorated with entwined serpents, placed around the perimeter and lit by gas. In 1875 a central bandstand was added and in the 1880′s weather screens the full length of the pier, steamer landing stages and a large pier head pavilion were constructed.

The final building, completed in 1916, was a graceful concert hall. The result was seaside architecture at its finest, designed to attract and entertain holiday-makers with all the pomp and frippery that is the essence of the English seaside resort.

The West Pier story closely follows the changing fortunes of the English seaside holiday. It began simply as a promenade pier where visitors could enjoy the thrill of walking on water; it was the place for the Victorian middle classes to socialise and exhibit their wealth, to see and be seen, to take in the sea air and admire the panoramic views of the land. By WW1 it had evolved into a pleasure pier with a great variety of seaside entertainment both indoors and out. Throughout the twenties it was immensely popular with attractions ranging from paddle steamer excursions, daring high divers and bathing from the pier head to military bands, recitals by the pier’s resident orchestra in the Concert Hall and an all-year-round programme of plays, pantomimes and ballets in the Theatre.

During WWII, the Pier was closed and mined for security reasons and sections were dismantled to prevent enemy landings. When the mines were removed and the pier reopened, after the repair of its war wounds, it completed its evolution into a funfair pier. The Theatre was converted into a restaurant on one floor and on the other the ‘Laughter Land’ games pavilion. The Concert Hall became a tea room, and the delights of the dodgems, helter-skelter, ghost train and miniature racing track could be enjoyed by all.

The pier was shut to the public in 1975 as it was deemed unsafe. A huge storm in December 2002 resulted in the dramatic collapse of the south east corner of the Concert Hall; in March 2003 the Pavilion was destroyed in an arson attack, and in May 2003 the Concert Hall was also burnt out deliberately. 2003 was a catastrophic year for the West Pier and by December 2003, a report concluded that despite the significant damage, given the wealth of salvaged material from the pier and the considerable photographic and video archive, repair and reconstruction of the pier was still viable. Unfortunately funding was not available.

The collapsed Concert Hall, being close to the beach, became a public hazard and in 2010 was removed. However, the skeletal ruin of the pier Pavilion has become an iconic feature of Brighton’s seafront. Its unique desolate beauty makes it much discussed, wondered about and photographed. The Pier has been too dangerous to access since the fires of 2003 and cannot be maintained. Over the coming years it will be reclaimed by nature and will inevitably degenerate and decay. The Trust has no intention of removing the remains unless overwhelming safety issues arise.

In 2006, planning permission was granted to the creators of the London eye to build the i360, an observation tower. It will be sited on the root-end of the pier and will open an exciting new chapter for the West Pier. This new landmark, which will be tied in with the original pier, has now commenced construction. At 175 metres high, and with an observation pod rising to 141 metres, the i360 will be Britain's highest observation tower outside London – taller even than the London Eye. The i360 follows in the spirit of the original pier, inviting visitors to "walk on air" and gain a different perspective of the city, just as they "walked on water" in the past and viewed the city from the sea. Chairman of the Brighton West Pier Trust, which owns the site of the former pier “believes that the Brighton i360 – a 'vertical pier' – is entirely in the spirit of the original pier's history and the best option to replicate its success and ethos." The i360 will restore parts of the original pier to their former glory, including the Victorian tollbooths. Parts of the cast iron supporting structure will be reused in the new visitor centre and an exhibition will enable visitors to learn about the pier's history. The cast iron structure off shore, known as the sea island, will stay but the wreckage of the derelict pier on the beach will be removed. A proportion of ticket revenues from the i360 will also go to the West Pier Trust charity, enabling it to continue promoting the pier's unique heritage.

This part of the plan really appeals to be - in the evenings, the Brighton i360 will transform into the Sky Bar – a chic, modern and accessible venue in which to relax and enjoy a glass of champagne, wine or a cocktail while taking in the stunning night-time views. The ride will be extended to 30 minutes to allow people plenty of time to enjoy their drink!!

The changing weather over a 3 day period is reflected in the photos I took of this fascinating and haunting structure – it looks quite eerie in the fog.

By the early nineteenth century, as ways of consuming the seaside matured and diversified, there was a growing appreciation of the joys and benefits to be gained by not just being beside the sea but venturing out onto the water itself without the disadvantages and dangers associated with boats.

The West Pier was designed and engineered by Eugenius Birch to attract visitors and survive in the hostile environment of the seashore. Built in 1866, it was a simple and functional structure built out from the sea using dozens of cast iron threaded columns screwed into the seabed and strengthened by a lattice of ties and girders that provide the necessary strength to support the promenade deck whilst allowing seas to pass harmlessly underneath.

Originally the West Pier had an open deck with only six small ornamental houses of Oriental design, two toll houses, glass screens at the pier head to protect visitors from the wind and lamps, with columns decorated with entwined serpents, placed around the perimeter and lit by gas. In 1875 a central bandstand was added and in the 1880′s weather screens the full length of the pier, steamer landing stages and a large pier head pavilion were constructed.

The final building, completed in 1916, was a graceful concert hall. The result was seaside architecture at its finest, designed to attract and entertain holiday-makers with all the pomp and frippery that is the essence of the English seaside resort.

The West Pier story closely follows the changing fortunes of the English seaside holiday. It began simply as a promenade pier where visitors could enjoy the thrill of walking on water; it was the place for the Victorian middle classes to socialise and exhibit their wealth, to see and be seen, to take in the sea air and admire the panoramic views of the land. By WW1 it had evolved into a pleasure pier with a great variety of seaside entertainment both indoors and out. Throughout the twenties it was immensely popular with attractions ranging from paddle steamer excursions, daring high divers and bathing from the pier head to military bands, recitals by the pier’s resident orchestra in the Concert Hall and an all-year-round programme of plays, pantomimes and ballets in the Theatre.

During WWII, the Pier was closed and mined for security reasons and sections were dismantled to prevent enemy landings. When the mines were removed and the pier reopened, after the repair of its war wounds, it completed its evolution into a funfair pier. The Theatre was converted into a restaurant on one floor and on the other the ‘Laughter Land’ games pavilion. The Concert Hall became a tea room, and the delights of the dodgems, helter-skelter, ghost train and miniature racing track could be enjoyed by all.

The pier was shut to the public in 1975 as it was deemed unsafe. A huge storm in December 2002 resulted in the dramatic collapse of the south east corner of the Concert Hall; in March 2003 the Pavilion was destroyed in an arson attack, and in May 2003 the Concert Hall was also burnt out deliberately. 2003 was a catastrophic year for the West Pier and by December 2003, a report concluded that despite the significant damage, given the wealth of salvaged material from the pier and the considerable photographic and video archive, repair and reconstruction of the pier was still viable. Unfortunately funding was not available.

The collapsed Concert Hall, being close to the beach, became a public hazard and in 2010 was removed. However, the skeletal ruin of the pier Pavilion has become an iconic feature of Brighton’s seafront. Its unique desolate beauty makes it much discussed, wondered about and photographed. The Pier has been too dangerous to access since the fires of 2003 and cannot be maintained. Over the coming years it will be reclaimed by nature and will inevitably degenerate and decay. The Trust has no intention of removing the remains unless overwhelming safety issues arise.

In 2006, planning permission was granted to the creators of the London eye to build the i360, an observation tower. It will be sited on the root-end of the pier and will open an exciting new chapter for the West Pier. This new landmark, which will be tied in with the original pier, has now commenced construction. At 175 metres high, and with an observation pod rising to 141 metres, the i360 will be Britain's highest observation tower outside London – taller even than the London Eye. The i360 follows in the spirit of the original pier, inviting visitors to "walk on air" and gain a different perspective of the city, just as they "walked on water" in the past and viewed the city from the sea. Chairman of the Brighton West Pier Trust, which owns the site of the former pier “believes that the Brighton i360 – a 'vertical pier' – is entirely in the spirit of the original pier's history and the best option to replicate its success and ethos." The i360 will restore parts of the original pier to their former glory, including the Victorian tollbooths. Parts of the cast iron supporting structure will be reused in the new visitor centre and an exhibition will enable visitors to learn about the pier's history. The cast iron structure off shore, known as the sea island, will stay but the wreckage of the derelict pier on the beach will be removed. A proportion of ticket revenues from the i360 will also go to the West Pier Trust charity, enabling it to continue promoting the pier's unique heritage.

This part of the plan really appeals to be - in the evenings, the Brighton i360 will transform into the Sky Bar – a chic, modern and accessible venue in which to relax and enjoy a glass of champagne, wine or a cocktail while taking in the stunning night-time views. The ride will be extended to 30 minutes to allow people plenty of time to enjoy their drink!!

The changing weather over a 3 day period is reflected in the photos I took of this fascinating and haunting structure – it looks quite eerie in the fog.

By the early nineteenth century, as ways of consuming the seaside matured and diversified, there was a growing appreciation of the joys and benefits to be gained by not just being beside the sea but venturing out onto the water itself without the disadvantages and dangers associated with boats.

The West Pier was designed and engineered by Eugenius Birch to attract visitors and survive in the hostile environment of the seashore. Built in 1866, it was a simple and functional structure built out from the sea using dozens of cast iron threaded columns screwed into the seabed and strengthened by a lattice of ties and girders that provide the necessary strength to support the promenade deck whilst allowing seas to pass harmlessly underneath.

Originally the West Pier had an open deck with only six small ornamental houses of Oriental design, two toll houses, glass screens at the pier head to protect visitors from the wind and lamps, with columns decorated with entwined serpents, placed around the perimeter and lit by gas. In 1875 a central bandstand was added and in the 1880′s weather screens the full length of the pier, steamer landing stages and a large pier head pavilion were constructed.

The final building, completed in 1916, was a graceful concert hall. The result was seaside architecture at its finest, designed to attract and entertain holiday-makers with all the pomp and frippery that is the essence of the English seaside resort.

The West Pier story closely follows the changing fortunes of the English seaside holiday. It began simply as a promenade pier where visitors could enjoy the thrill of walking on water; it was the place for the Victorian middle classes to socialise and exhibit their wealth, to see and be seen, to take in the sea air and admire the panoramic views of the land. By WW1 it had evolved into a pleasure pier with a great variety of seaside entertainment both indoors and out. Throughout the twenties it was immensely popular with attractions ranging from paddle steamer excursions, daring high divers and bathing from the pier head to military bands, recitals by the pier’s resident orchestra in the Concert Hall and an all-year-round programme of plays, pantomimes and ballets in the Theatre.

During WWII, the Pier was closed and mined for security reasons and sections were dismantled to prevent enemy landings. When the mines were removed and the pier reopened, after the repair of its war wounds, it completed its evolution into a funfair pier. The Theatre was converted into a restaurant on one floor and on the other the ‘Laughter Land’ games pavilion. The Concert Hall became a tea room, and the delights of the dodgems, helter-skelter, ghost train and miniature racing track could be enjoyed by all.

The pier was shut to the public in 1975 as it was deemed unsafe. A huge storm in December 2002 resulted in the dramatic collapse of the south east corner of the Concert Hall; in March 2003 the Pavilion was destroyed in an arson attack, and in May 2003 the Concert Hall was also burnt out deliberately. 2003 was a catastrophic year for the West Pier and by December 2003, a report concluded that despite the significant damage, given the wealth of salvaged material from the pier and the considerable photographic and video archive, repair and reconstruction of the pier was still viable. Unfortunately funding was not available.

The collapsed Concert Hall, being close to the beach, became a public hazard and in 2010 was removed. However, the skeletal ruin of the pier Pavilion has become an iconic feature of Brighton’s seafront. Its unique desolate beauty makes it much discussed, wondered about and photographed. The Pier has been too dangerous to access since the fires of 2003 and cannot be maintained. Over the coming years it will be reclaimed by nature and will inevitably degenerate and decay. The Trust has no intention of removing the remains unless overwhelming safety issues arise.

In 2006, planning permission was granted to the creators of the London eye to build the i360, an observation tower. It will be sited on the root-end of the pier and will open an exciting new chapter for the West Pier. This new landmark, which will be tied in with the original pier, has now commenced construction. At 175 metres high, and with an observation pod rising to 141 metres, the i360 will be Britain's highest observation tower outside London – taller even than the London Eye. The i360 follows in the spirit of the original pier, inviting visitors to "walk on air" and gain a different perspective of the city, just as they "walked on water" in the past and viewed the city from the sea. Chairman of the Brighton West Pier Trust, which owns the site of the former pier “believes that the Brighton i360 – a 'vertical pier' – is entirely in the spirit of the original pier's history and the best option to replicate its success and ethos." The i360 will restore parts of the original pier to their former glory, including the Victorian tollbooths. Parts of the cast iron supporting structure will be reused in the new visitor centre and an exhibition will enable visitors to learn about the pier's history. The cast iron structure off shore, known as the sea island, will stay but the wreckage of the derelict pier on the beach will be removed. A proportion of ticket revenues from the i360 will also go to the West Pier Trust charity, enabling it to continue promoting the pier's unique heritage.

This part of the plan really appeals to be - in the evenings, the Brighton i360 will transform into the Sky Bar – a chic, modern and accessible venue in which to relax and enjoy a glass of champagne, wine or a cocktail while taking in the stunning night-time views. The ride will be extended to 30 minutes to allow people plenty of time to enjoy their drink!!

The changing weather over a 3 day period is reflected in the photos I took of this fascinating and haunting structure – it looks quite eerie in the fog.

By the early nineteenth century, as ways of consuming the seaside matured and diversified, there was a growing appreciation of the joys and benefits to be gained by not just being beside the sea but venturing out onto the water itself without the disadvantages and dangers associated with boats.

The West Pier was designed and engineered by Eugenius Birch to attract visitors and survive in the hostile environment of the seashore. Built in 1866, it was a simple and functional structure built out from the sea using dozens of cast iron threaded columns screwed into the seabed and strengthened by a lattice of ties and girders that provide the necessary strength to support the promenade deck whilst allowing seas to pass harmlessly underneath.

Originally the West Pier had an open deck with only six small ornamental houses of Oriental design, two toll houses, glass screens at the pier head to protect visitors from the wind and lamps, with columns decorated with entwined serpents, placed around the perimeter and lit by gas. In 1875 a central bandstand was added and in the 1880′s weather screens the full length of the pier, steamer landing stages and a large pier head pavilion were constructed.

The final building, completed in 1916, was a graceful concert hall. The result was seaside architecture at its finest, designed to attract and entertain holiday-makers with all the pomp and frippery that is the essence of the English seaside resort.

The West Pier story closely follows the changing fortunes of the English seaside holiday. It began simply as a promenade pier where visitors could enjoy the thrill of walking on water; it was the place for the Victorian middle classes to socialise and exhibit their wealth, to see and be seen, to take in the sea air and admire the panoramic views of the land. By WW1 it had evolved into a pleasure pier with a great variety of seaside entertainment both indoors and out. Throughout the twenties it was immensely popular with attractions ranging from paddle steamer excursions, daring high divers and bathing from the pier head to military bands, recitals by the pier’s resident orchestra in the Concert Hall and an all-year-round programme of plays, pantomimes and ballets in the Theatre.

During WWII, the Pier was closed and mined for security reasons and sections were dismantled to prevent enemy landings. When the mines were removed and the pier reopened, after the repair of its war wounds, it completed its evolution into a funfair pier. The Theatre was converted into a restaurant on one floor and on the other the ‘Laughter Land’ games pavilion. The Concert Hall became a tea room, and the delights of the dodgems, helter-skelter, ghost train and miniature racing track could be enjoyed by all.

The pier was shut to the public in 1975 as it was deemed unsafe. A huge storm in December 2002 resulted in the dramatic collapse of the south east corner of the Concert Hall; in March 2003 the Pavilion was destroyed in an arson attack, and in May 2003 the Concert Hall was also burnt out deliberately. 2003 was a catastrophic year for the West Pier and by December 2003, a report concluded that despite the significant damage, given the wealth of salvaged material from the pier and the considerable photographic and video archive, repair and reconstruction of the pier was still viable. Unfortunately funding was not available.

The collapsed Concert Hall, being close to the beach, became a public hazard and in 2010 was removed. However, the skeletal ruin of the pier Pavilion has become an iconic feature of Brighton’s seafront. Its unique desolate beauty makes it much discussed, wondered about and photographed. The Pier has been too dangerous to access since the fires of 2003 and cannot be maintained. Over the coming years it will be reclaimed by nature and will inevitably degenerate and decay. The Trust has no intention of removing the remains unless overwhelming safety issues arise.

In 2006, planning permission was granted to the creators of the London eye to build the i360, an observation tower. It will be sited on the root-end of the pier and will open an exciting new chapter for the West Pier. This new landmark, which will be tied in with the original pier, has now commenced construction. At 175 metres high, and with an observation pod rising to 141 metres, the i360 will be Britain's highest observation tower outside London – taller even than the London Eye. The i360 follows in the spirit of the original pier, inviting visitors to "walk on air" and gain a different perspective of the city, just as they "walked on water" in the past and viewed the city from the sea. Chairman of the Brighton West Pier Trust, which owns the site of the former pier “believes that the Brighton i360 – a 'vertical pier' – is entirely in the spirit of the original pier's history and the best option to replicate its success and ethos." The i360 will restore parts of the original pier to their former glory, including the Victorian tollbooths. Parts of the cast iron supporting structure will be reused in the new visitor centre and an exhibition will enable visitors to learn about the pier's history. The cast iron structure off shore, known as the sea island, will stay but the wreckage of the derelict pier on the beach will be removed. A proportion of ticket revenues from the i360 will also go to the West Pier Trust charity, enabling it to continue promoting the pier's unique heritage.

This part of the plan really appeals to be - in the evenings, the Brighton i360 will transform into the Sky Bar – a chic, modern and accessible venue in which to relax and enjoy a glass of champagne, wine or a cocktail while taking in the stunning night-time views. The ride will be extended to 30 minutes to allow people plenty of time to enjoy their drink!!

The changing weather over a 3 day period is reflected in the photos I took of this fascinating and haunting structure – it looks quite eerie in the fog.

The kit and its assembly

Inspiration for this little, whiffy biplane came when I posted a pic of an Austrian Ju 86 bomber as a reply/ suggestion to a fellow modeler's (NARSES2) search at whatifmodelers.com for “something” to make from a Gloster Gladiator.

When I looked at the paint scheme a second time I remembered that I still had some Austrian roundels in stock, as well some very old biplane spare parts... hmmm.

Biplanes are tricky to build, even OOB, and kitbashing this kind of whif would not make things easier. Anyway, I love such challenges, and the potential outcome would surely look nice, if not exotic, so I decided to tackle the project.

Basically, the following donation ingredients went into it:

● Fuselage, engine, cockpit/pilot and tail from a Revell Macchi C.200 "Saetta"

● Upper wing from a Matchbox Gloster "Gladiator"

● Lower wings from a Matchbox SBC "Helldiver"

● Wheels from a Matchbox Hs 126 (shortened)

Pretty straightforward, but even though it would be a small aircraft model, it would come with two big challenges: mounting the lower wings and shaping the resulting, gaping belly, and the custom-made struts and wirings for the upper wing.

Work started with the Macchi C.200’s fuselage, which was built OOB - just without the wing, which is a single part, different pilot (the included one is a pygmy!) and with a free spinning metal axis for the propeller.

The wing installation started with the lower wings. I glued the Helldiver wings onto the C.200 fuselage, so that the wings' trailing edge would match the C.200's wing root ends.

From that, a floor plate was fitted under the fuselage and any excessive material removed, the gaps filled with lumps of 2C putty. That moved the lower wing's roots backwards, creating space at the lower forward fuselage for the new landing gear.

With the lower wings in place I started building strut supports for the upper wing from styrene strips - tricky and needs patience, but effective. I started with the outer supports, carving something SBC-style from styrene. These were glued into place, slightly canted outwards, and their length/height adapted to the upper wing’s position.

When this was settled, the upper Gladiator wing was glued into place. After a thorough drying period the short fuselage supports in front of the cockpit – again, styrene strips – were inserted into the gap. This allowed an individual lengthening, and was easier than expected, with a stable result.

After having the upper wing glued in place I added some wiring, made from heated and pulled-out styrene sprues. This not only enhances the kit's look, it also (just like in real life) improves rigidity of the model. Also a tedious task, but IMHO worth the effort. I tried thin wire, nylon strings and sewing yarn for this job, but finally the styrene solution is what worked best for me.

The exhaust installation had also to be modified: the new Hs 126 struts with spats would have been where the original C.200’s hot exhaust gases would have gone, so I added new exhaust pipes that would go between the new legs.

Other small added details included, among others, a pitot on a wing strut, a visor in front of the cockpit, a radio antenna, a ladder made from wire.

By the early nineteenth century, as ways of consuming the seaside matured and diversified, there was a growing appreciation of the joys and benefits to be gained by not just being beside the sea but venturing out onto the water itself without the disadvantages and dangers associated with boats.

The West Pier was designed and engineered by Eugenius Birch to attract visitors and survive in the hostile environment of the seashore. Built in 1866, it was a simple and functional structure built out from the sea using dozens of cast iron threaded columns screwed into the seabed and strengthened by a lattice of ties and girders that provide the necessary strength to support the promenade deck whilst allowing seas to pass harmlessly underneath.

Originally the West Pier had an open deck with only six small ornamental houses of Oriental design, two toll houses, glass screens at the pier head to protect visitors from the wind and lamps, with columns decorated with entwined serpents, placed around the perimeter and lit by gas. In 1875 a central bandstand was added and in the 1880′s weather screens the full length of the pier, steamer landing stages and a large pier head pavilion were constructed.

The final building, completed in 1916, was a graceful concert hall. The result was seaside architecture at its finest, designed to attract and entertain holiday-makers with all the pomp and frippery that is the essence of the English seaside resort.

The West Pier story closely follows the changing fortunes of the English seaside holiday. It began simply as a promenade pier where visitors could enjoy the thrill of walking on water; it was the place for the Victorian middle classes to socialise and exhibit their wealth, to see and be seen, to take in the sea air and admire the panoramic views of the land. By WW1 it had evolved into a pleasure pier with a great variety of seaside entertainment both indoors and out. Throughout the twenties it was immensely popular with attractions ranging from paddle steamer excursions, daring high divers and bathing from the pier head to military bands, recitals by the pier’s resident orchestra in the Concert Hall and an all-year-round programme of plays, pantomimes and ballets in the Theatre.

During WWII, the Pier was closed and mined for security reasons and sections were dismantled to prevent enemy landings. When the mines were removed and the pier reopened, after the repair of its war wounds, it completed its evolution into a funfair pier. The Theatre was converted into a restaurant on one floor and on the other the ‘Laughter Land’ games pavilion. The Concert Hall became a tea room, and the delights of the dodgems, helter-skelter, ghost train and miniature racing track could be enjoyed by all.

The pier was shut to the public in 1975 as it was deemed unsafe. A huge storm in December 2002 resulted in the dramatic collapse of the south east corner of the Concert Hall; in March 2003 the Pavilion was destroyed in an arson attack, and in May 2003 the Concert Hall was also burnt out deliberately. 2003 was a catastrophic year for the West Pier and by December 2003, a report concluded that despite the significant damage, given the wealth of salvaged material from the pier and the considerable photographic and video archive, repair and reconstruction of the pier was still viable. Unfortunately funding was not available.

The collapsed Concert Hall, being close to the beach, became a public hazard and in 2010 was removed. However, the skeletal ruin of the pier Pavilion has become an iconic feature of Brighton’s seafront. Its unique desolate beauty makes it much discussed, wondered about and photographed. The Pier has been too dangerous to access since the fires of 2003 and cannot be maintained. Over the coming years it will be reclaimed by nature and will inevitably degenerate and decay. The Trust has no intention of removing the remains unless overwhelming safety issues arise.

In 2006, planning permission was granted to the creators of the London eye to build the i360, an observation tower. It will be sited on the root-end of the pier and will open an exciting new chapter for the West Pier. This new landmark, which will be tied in with the original pier, has now commenced construction. At 175 metres high, and with an observation pod rising to 141 metres, the i360 will be Britain's highest observation tower outside London – taller even than the London Eye. The i360 follows in the spirit of the original pier, inviting visitors to "walk on air" and gain a different perspective of the city, just as they "walked on water" in the past and viewed the city from the sea. Chairman of the Brighton West Pier Trust, which owns the site of the former pier “believes that the Brighton i360 – a 'vertical pier' – is entirely in the spirit of the original pier's history and the best option to replicate its success and ethos." The i360 will restore parts of the original pier to their former glory, including the Victorian tollbooths. Parts of the cast iron supporting structure will be reused in the new visitor centre and an exhibition will enable visitors to learn about the pier's history. The cast iron structure off shore, known as the sea island, will stay but the wreckage of the derelict pier on the beach will be removed. A proportion of ticket revenues from the i360 will also go to the West Pier Trust charity, enabling it to continue promoting the pier's unique heritage.

This part of the plan really appeals to be - in the evenings, the Brighton i360 will transform into the Sky Bar – a chic, modern and accessible venue in which to relax and enjoy a glass of champagne, wine or a cocktail while taking in the stunning night-time views. The ride will be extended to 30 minutes to allow people plenty of time to enjoy their drink!!

The changing weather over a 3 day period is reflected in the photos I took of this fascinating and haunting structure – it looks quite eerie in the fog.

Fresh garlic is in season now. I am preparing to make my own homemade pickled sweet garlic. The first step is removing the tough outer leaves and cutting off the root end.

The kit and its assembly

Inspiration for this little, whiffy biplane came when I posted a pic of an Austrian Ju 86 bomber as a reply/ suggestion to a fellow modeler's (NARSES2) search at whatifmodelers.com for “something” to make from a Gloster Gladiator.

When I looked at the paint scheme a second time I remembered that I still had some Austrian roundels in stock, as well some very old biplane spare parts... hmmm.

Biplanes are tricky to build, even OOB, and kitbashing this kind of whif would not make things easier. Anyway, I love such challenges, and the potential outcome would surely look nice, if not exotic, so I decided to tackle the project.

Basically, the following donation ingredients went into it:

● Fuselage, engine, cockpit/pilot and tail from a Revell Macchi C.200 "Saetta"

● Upper wing from a Matchbox Gloster "Gladiator"

● Lower wings from a Matchbox SBC "Helldiver"

● Wheels from a Matchbox Hs 126 (shortened)

Pretty straightforward, but even though it would be a small aircraft model, it would come with two big challenges: mounting the lower wings and shaping the resulting, gaping belly, and the custom-made struts and wirings for the upper wing.

Work started with the Macchi C.200’s fuselage, which was built OOB - just without the wing, which is a single part, different pilot (the included one is a pygmy!) and with a free spinning metal axis for the propeller.

The wing installation started with the lower wings. I glued the Helldiver wings onto the C.200 fuselage, so that the wings' trailing edge would match the C.200's wing root ends.

From that, a floor plate was fitted under the fuselage and any excessive material removed, the gaps filled with lumps of 2C putty. That moved the lower wing's roots backwards, creating space at the lower forward fuselage for the new landing gear.

With the lower wings in place I started building strut supports for the upper wing from styrene strips - tricky and needs patience, but effective. I started with the outer supports, carving something SBC-style from styrene. These were glued into place, slightly canted outwards, and their length/height adapted to the upper wing’s position.

When this was settled, the upper Gladiator wing was glued into place. After a thorough drying period the short fuselage supports in front of the cockpit – again, styrene strips – were inserted into the gap. This allowed an individual lengthening, and was easier than expected, with a stable result.

After having the upper wing glued in place I added some wiring, made from heated and pulled-out styrene sprues. This not only enhances the kit's look, it also (just like in real life) improves rigidity of the model. Also a tedious task, but IMHO worth the effort. I tried thin wire, nylon strings and sewing yarn for this job, but finally the styrene solution is what worked best for me.

The exhaust installation had also to be modified: the new Hs 126 struts with spats would have been where the original C.200’s hot exhaust gases would have gone, so I added new exhaust pipes that would go between the new legs.

Other small added details included, among others, a pitot on a wing strut, a visor in front of the cockpit, a radio antenna, a ladder made from wire.

Still happily clueless about what was planned for me.

I thought the dentist would only see what he could do to my problem tooth, but I soon learned he already had a plan: Apicoectomy - a root-end resection*. That was it, then!

The operation itself was harmless and took less than 30 minutes, but I have to say that it's very painful afterwards.

*) Occasionally a root canal alone will not be enough to relieve pain and the end of the tooth, called the apex, will be removed by entering through the gingiva and surgically extracting the diseased material.

{Monday, 14 March 2011 -- 73:365}

The kit and its assembly

Inspiration for this little, whiffy biplane came when I posted a pic of an Austrian Ju 86 bomber as a reply/ suggestion to a fellow modeler's (NARSES2) search at whatifmodelers.com for “something” to make from a Gloster Gladiator.

When I looked at the paint scheme a second time I remembered that I still had some Austrian roundels in stock, as well some very old biplane spare parts... hmmm.

Biplanes are tricky to build, even OOB, and kitbashing this kind of whif would not make things easier. Anyway, I love such challenges, and the potential outcome would surely look nice, if not exotic, so I decided to tackle the project.

Basically, the following donation ingredients went into it:

● Fuselage, engine, cockpit/pilot and tail from a Revell Macchi C.200 "Saetta"

● Upper wing from a Matchbox Gloster "Gladiator"

● Lower wings from a Matchbox SBC "Helldiver"

● Wheels from a Matchbox Hs 126 (shortened)

Pretty straightforward, but even though it would be a small aircraft model, it would come with two big challenges: mounting the lower wings and shaping the resulting, gaping belly, and the custom-made struts and wirings for the upper wing.

Work started with the Macchi C.200’s fuselage, which was built OOB - just without the wing, which is a single part, different pilot (the included one is a pygmy!) and with a free spinning metal axis for the propeller.

The wing installation started with the lower wings. I glued the Helldiver wings onto the C.200 fuselage, so that the wings' trailing edge would match the C.200's wing root ends.

From that, a floor plate was fitted under the fuselage and any excessive material removed, the gaps filled with lumps of 2C putty. That moved the lower wing's roots backwards, creating space at the lower forward fuselage for the new landing gear.

With the lower wings in place I started building strut supports for the upper wing from styrene strips - tricky and needs patience, but effective. I started with the outer supports, carving something SBC-style from styrene. These were glued into place, slightly canted outwards, and their length/height adapted to the upper wing’s position.

When this was settled, the upper Gladiator wing was glued into place. After a thorough drying period the short fuselage supports in front of the cockpit – again, styrene strips – were inserted into the gap. This allowed an individual lengthening, and was easier than expected, with a stable result.

After having the upper wing glued in place I added some wiring, made from heated and pulled-out styrene sprues. This not only enhances the kit's look, it also (just like in real life) improves rigidity of the model. Also a tedious task, but IMHO worth the effort. I tried thin wire, nylon strings and sewing yarn for this job, but finally the styrene solution is what worked best for me.

The exhaust installation had also to be modified: the new Hs 126 struts with spats would have been where the original C.200’s hot exhaust gases would have gone, so I added new exhaust pipes that would go between the new legs.

Other small added details included, among others, a pitot on a wing strut, a visor in front of the cockpit, a radio antenna, a ladder made from wire.

The kit and its assembly

Inspiration for this little, whiffy biplane came when I posted a pic of an Austrian Ju 86 bomber as a reply/ suggestion to a fellow modeler's (NARSES2) search at whatifmodelers.com for “something” to make from a Gloster Gladiator.

When I looked at the paint scheme a second time I remembered that I still had some Austrian roundels in stock, as well some very old biplane spare parts... hmmm.

Biplanes are tricky to build, even OOB, and kitbashing this kind of whif would not make things easier. Anyway, I love such challenges, and the potential outcome would surely look nice, if not exotic, so I decided to tackle the project.

Basically, the following donation ingredients went into it:

● Fuselage, engine, cockpit/pilot and tail from a Revell Macchi C.200 "Saetta"

● Upper wing from a Matchbox Gloster "Gladiator"

● Lower wings from a Matchbox SBC "Helldiver"

● Wheels from a Matchbox Hs 126 (shortened)

Pretty straightforward, but even though it would be a small aircraft model, it would come with two big challenges: mounting the lower wings and shaping the resulting, gaping belly, and the custom-made struts and wirings for the upper wing.

Work started with the Macchi C.200’s fuselage, which was built OOB - just without the wing, which is a single part, different pilot (the included one is a pygmy!) and with a free spinning metal axis for the propeller.

The wing installation started with the lower wings. I glued the Helldiver wings onto the C.200 fuselage, so that the wings' trailing edge would match the C.200's wing root ends.

From that, a floor plate was fitted under the fuselage and any excessive material removed, the gaps filled with lumps of 2C putty. That moved the lower wing's roots backwards, creating space at the lower forward fuselage for the new landing gear.

With the lower wings in place I started building strut supports for the upper wing from styrene strips - tricky and needs patience, but effective. I started with the outer supports, carving something SBC-style from styrene. These were glued into place, slightly canted outwards, and their length/height adapted to the upper wing’s position.

When this was settled, the upper Gladiator wing was glued into place. After a thorough drying period the short fuselage supports in front of the cockpit – again, styrene strips – were inserted into the gap. This allowed an individual lengthening, and was easier than expected, with a stable result.

After having the upper wing glued in place I added some wiring, made from heated and pulled-out styrene sprues. This not only enhances the kit's look, it also (just like in real life) improves rigidity of the model. Also a tedious task, but IMHO worth the effort. I tried thin wire, nylon strings and sewing yarn for this job, but finally the styrene solution is what worked best for me.

The exhaust installation had also to be modified: the new Hs 126 struts with spats would have been where the original C.200’s hot exhaust gases would have gone, so I added new exhaust pipes that would go between the new legs.

Other small added details included, among others, a pitot on a wing strut, a visor in front of the cockpit, a radio antenna, a ladder made from wire.

The kit and its assembly

Inspiration for this little, whiffy biplane came when I posted a pic of an Austrian Ju 86 bomber as a reply/ suggestion to a fellow modeler's (NARSES2) search at whatifmodelers.com for “something” to make from a Gloster Gladiator.

When I looked at the paint scheme a second time I remembered that I still had some Austrian roundels in stock, as well some very old biplane spare parts... hmmm.

Biplanes are tricky to build, even OOB, and kitbashing this kind of whif would not make things easier. Anyway, I love such challenges, and the potential outcome would surely look nice, if not exotic, so I decided to tackle the project.

Basically, the following donation ingredients went into it:

● Fuselage, engine, cockpit/pilot and tail from a Revell Macchi C.200 "Saetta"

● Upper wing from a Matchbox Gloster "Gladiator"

● Lower wings from a Matchbox SBC "Helldiver"

● Wheels from a Matchbox Hs 126 (shortened)

Pretty straightforward, but even though it would be a small aircraft model, it would come with two big challenges: mounting the lower wings and shaping the resulting, gaping belly, and the custom-made struts and wirings for the upper wing.

Work started with the Macchi C.200’s fuselage, which was built OOB - just without the wing, which is a single part, different pilot (the included one is a pygmy!) and with a free spinning metal axis for the propeller.

The wing installation started with the lower wings. I glued the Helldiver wings onto the C.200 fuselage, so that the wings' trailing edge would match the C.200's wing root ends.

From that, a floor plate was fitted under the fuselage and any excessive material removed, the gaps filled with lumps of 2C putty. That moved the lower wing's roots backwards, creating space at the lower forward fuselage for the new landing gear.

With the lower wings in place I started building strut supports for the upper wing from styrene strips - tricky and needs patience, but effective. I started with the outer supports, carving something SBC-style from styrene. These were glued into place, slightly canted outwards, and their length/height adapted to the upper wing’s position.

When this was settled, the upper Gladiator wing was glued into place. After a thorough drying period the short fuselage supports in front of the cockpit – again, styrene strips – were inserted into the gap. This allowed an individual lengthening, and was easier than expected, with a stable result.

After having the upper wing glued in place I added some wiring, made from heated and pulled-out styrene sprues. This not only enhances the kit's look, it also (just like in real life) improves rigidity of the model. Also a tedious task, but IMHO worth the effort. I tried thin wire, nylon strings and sewing yarn for this job, but finally the styrene solution is what worked best for me.

The exhaust installation had also to be modified: the new Hs 126 struts with spats would have been where the original C.200’s hot exhaust gases would have gone, so I added new exhaust pipes that would go between the new legs.

Other small added details included, among others, a pitot on a wing strut, a visor in front of the cockpit, a radio antenna, a ladder made from wire.

Root end of drift log left by winter storms on Port Orford's west facing beach (in Curry County on the southern Oregon Coast).

for MacroMonday's weekly challenge. This week's challenge: Cooking Ingredients.

Cauliflower Steak:

2 large heads cauliflower

1/3 cup - Classico Basil Pesto

1. Trim root end so cauliflower lays flat. Starting at one end, cut into 3/4 inch slices. Only 2 or 3 slices in the middle will remain intact; reserve remaining floret for another recipe.

2. Spread pesto over steaks. Place steaks gently into resealable plastic bag, pouring any remaining marinade into bag; let marinate for up to 48hrs.

3.Wrap steaks in heavy-duty aluminum foil; place in coals on outer edge of campfire until tender-up about 15min.

* I roasted mine in the oven at 375F at 20-30min

{edited} Thanks to NatureNM for identifying these as Conopholis alpina var. mexicana - Mexican cancer-root {end edit}

I need help identifying these. These erupt from the earth in a transitional biome with Juniper-Pinyon mixed with full Ponderosa forest between 5,000' and 6,000' elevation. I'm not sure if they are a fungi or some sort of rhizomal growth. Any help will be appreciated.

I hiked Derrick Trail to Highline Trail to Horton Spring and in on the Horton Creek Trail. Horton Creek flows south and joins Tonto Creek. Beautiful area just below the Mogollon Rim. A transitional biome with Juniper-Pinyon mixed with full Ponderosa forest. Beautiful hike and great trout fishing. Becoming too popular and crowded.

Lined drawstring bag with embroidered handcut aluminum shisha mirrors, made with my Spoonflower "Blue Tigers" fabric and various indigo cotton scraps. The other side of the bag is identical.

"ShakCu" endblown flute that I made from 1/2-inch copper plumbing pipe, just under 11 inches long. The flute is styled like a Japanese shakuhachi (including the "root end" ornament at the bottom) but is half the length and half the diameter of a true shakuhachi and of course isn't made of bamboo. Tuned to the requisite pentatonic minor scale. Lowest note is middle C. Easier to play than a true shakuhachi, with a more whistle-like sound.

www.kraftrecipes.com/recipes/grilled-garlic-potato-salad-...

What You Need

1-1/2 lb. small red potatoes (about 12), cut in half

1/3 cup water

4 large cloves garlic, unpeeled

1/2 cup KRAFT Zesty Italian Dressing, divided

3/4 cup KRAFT Real Mayo Mayonnaise

2 tsp. yellow mustard

2 stalks celery, chopped

Make It

HEAT grill to medium-high heat.

PLACE potatoes and water in 2-qt. microwaveable casserole; cover with lid. Microwave on HIGH 8 min., rotating dish after 4 min. Meanwhile, cut thin slice off top of each garlic clove, leaving papery skin on cloves; discard tops. (Do not cut root ends.) Place garlic on sheet of foil; drizzle with 1 Tbsp. dressing. Wrap garlic in foil.

DRAIN potatoes; thread onto skewers. Brush with some of the remaining dressing. Grill potatoes and garlic 10 to 15 min. or until potatoes are tender, turning potatoes frequently and brushing with remaining dressing. Remove potatoes and garlic from grill; cool.

REMOVE garlic pulp from skins. (See Tip.) Mix garlic with mayo and mustard in large bowl. Add potatoes and celery to mustard mixture; mix lightly. Refrigerate several hours or until chilled.

What you see here is the root end of the tree that took out the crabapple tree. And, since I finally got a chance to see more closely, it also took out part of our fence.

This root end of a drift log was photographed on Paradise Point Beach on Port Orford's west shore on December 15th, 2006. (Curry County, southern Oregon Coast)

Looking NE from upper end of Six Mile Island.

Duck blind on root end of grounded tree trunk.

(I don't know how many ducks were fooled, but it's more convincing from the other side.)

Ohio River mile 597.

Louisville, Kentucky.

Dec. 1987.

File # 87l112.

.

35 mm Kodachrome.

Plustek OpticFilm 7600i and Silverfast 8.

Picture Window 6.

JPEG quality 95.

"Down at the root end of things, blind growth reaches astonishing proportions." Annie Dillard in Pilgrim at Tinker Creek -- I am learning, with agonizing slowness, that if I allow that blind growth at root level to happen, the result is an explosion of celebration.

Ingredients:

12 radishes (about 1 in. wide)

1/4 cup crème fraîche or sour cream

1/2 teaspoon grated lemon peel

1/2 teaspoon lemon juice

1/4 teaspoon Salt

1 tablespoons of Caviar (red lumpfish roe)

1 tablespoons Black Truffle mix (minced black truffle, minced mushrooms, olive oil & a dash of salt)

Preparation:

1. Trim stems and root ends off radishes; rinse well, and cut in half crosswise. To make each half sit flat, trim off rounded end. If crème fraîche or sour cream is runny, use a small melon baller to scoop out centers of radishes, making depressions to hold filling; if crème fraîche is thick, leave radish halves flat.

2. In a bowl, mix crème fraîche and lemon peel and juice. Add salt to taste.

3. Top or fill radish cups equally with crème fraîche mixture (about 1/2 teaspoon in each), then top equally with caviar or black truffle (a scant 1/4 teaspoon on each). Arrange on a platter.

Makes 24 appetizers; about 12 servings

[Yaaayy] Finally I can share a total overview of Root End! The magical home of the Ginger Root Gnomes & Woodling Trolls **Beautifully made by Murjani Kusumobroto 🌱💛

Hand made magnetic djahé pods, miniature furniture, lights, curtains & djahé (ginger root) hats, cocoons and outfits by Fairy Fragilities' Murjani.

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#charlescreaturecabinet #ccc #cccbjd #root_end #nana_home #handmade #dollhouse #miniature #furniture #fairyfragilities #murjanikusumobroto #charlesgrimbergstephan #issaMoriko #childoftheforest #risu #nippy #45mm #microbjd #sprout #cabinetofwonders #gingerrootsprout #balljointeddoll #designertoy #dollsondisplay #forDRV2019

avocado. now soaking root end down, not the way it is in the photo.

This week I've been mostly eating soups.

Aaargh. Had a root-end resection yesterday and for some reason the whole right side of my jaw is hurting today. I think there has been a slight change in my bite because of the operation. Teeth grinding doesn't help the situation, I'm sure.

Blueberry soup, apricot - apple soup, gooseberry - boysenberry soup.

{Tuesday, 15 March 2011 -- 74:365}

Texture by Parée Erica.

PS. Haven't been around much lately - too tired and tomorrow I'm off to Oulu for a few days. Will catch up with everyone as soon as I can.

All of the trees used to construct the sentry shelter were still connected to the ground at the root. None of the trees had been cut or chopped with tools nor pulled out completely.

Much prettier sky today than on the other cloudy days that I tried this shot. Dazzle was again watching a person walking by on the road when I snapped this. I tried many different angles while he practiced his stay but only uploaded this one. I went out to get this particular shot (for a contest) in spite of the pain I'm in, then got back home and went back to bed. As far as the contest results, I would have been better off staying home. But I'm still glad I finally got the shot I wanted.

I added a photo of the log he was on to my stream to show that it is at ground level on the root end so that's how he got up there. The fallen tree is over a bit of a gully, so it gets pretty far off the ground. I am 5'5" and could just barely touch the underside of the log where he is standing in the photo. He's not the least bit bothered by height and at one point he was standing sideways across the log to look down at me. I liked the shot I got of him doing that, but I needed the flash and didn't realise that till I saw it larger on my computer screen.

He is as agile as a cat, but also careful about where he is putting his feet so I don't worry about him falling. And this is about the same height as the palisade wall that Malinois have to jump off of in Ringsport (after jumping to the top of the wall). (www.youtube.com/watch?v=i_Q5K48NGPc)

Hearing about watercress in small tea sandwiches with the crusts cuts off, I always thought that it would be a fussy kind of green with an odd taste. Then again, for a long time I thought spinach and mushrooms were gross, so my tastes were clearly off. On a trip to St. Lawrence Market in downtown Toronto some weeks ago, I was thrilled to find fresh fruits and veggies of all kinds that made my mind reel with ideas about all the things I could make. So far, finding good quality vegetables and fruit in Toronto has been hard for me since I am used to the luxury and abundance of the Granville Island Public Market in Vancouver. At the St.Lawrence market I came across hydroponic watercress, with the root ball, that looked so perfectly fresh I plucked it up with a recipe from the Teany cookbook in mind. Here is my version of it:

Avocado, Yellow Beet and Blood Orange Salad

Salad

1 bunch fresh watercress, stemmed and washed

1 blood orange, peeled and segments cut into thirds (small chunks)

1 avocado, peeled and cut into small chunks

1 yellow beet (or red), peeled, cut into small chunks and boiled

1/4 c. coarse walnut pieces

Vinaigrette

1/4 c. apple cider vinegar

1/4 c. olive oil

2 tbsp. orange juice

1 tbsp. fresh parsley, chopped

1/2 tsp. salt

1/2 tsp. sugar

Directions

Combine the vinaigrette ingredients in a food processor or blender and blend until combined. Place watercress in a salad bowl and toss with some of the vinaigrette until lightly coated. In another bowl, combine the rest of the salad ingredients and toss with the remainder of the vinaigrette. Place the watercress on a plate and top with the other salad ingredients. Serve immediately.

Makes 4 servings.

Roasted Leeks

3-4 large leeks, white parts only and root ends left on

1 c. vegetable broth

Directions

Turn oven on to 350 F. After washing the leeks, cut the white sections of the leeks in half and rinse them well under cold water, making sure to get rid of all the grit and mud that may be between the layers. Lay the halves in a shallow baking dish and cover with the vegetable stock. Cook in the oven for 35 minutes, or until soft (pierce with a fork to test softness). Remove from the baking dish and serve along side the salad.

Makes 4 servings.

Feeling a need for green, fresh food, last night I made a salad that I neglected to take a picture of, but yummy enough for only the recipe to do it justice.

Red Romaine Salad with Strawberries, Lima Beans and Sun-Dried Tomatoes

Salad

1/2 head of red romaine lettuce, washed and torn into bite-sized pieces (you could also use pre-washed baby romaine leaves to make the salad faster)

1/2 c. lima beans (aka butter beans)

1 c. sliced fresh strawberries

8 sun-dried tomatoes, chopped into small pieces

3 tbsp. sunflower seeds

Dressing

balsamic vinegar, to taste

olive oil, to taste

Directions

Combine all of the salad ingredients and toss. Drizzle with balsamic vinegar and olive oil. Serve immediately.

Makes 2 servings.

From: epicurvegan.blogspot.com/

Bumblebee handmade outfit 🐝💛@charlescreaturecabinet CCC [BEE WITHME] licorice 💛 tiny bjd ~hand micro knits Catherine Janakiraman

| US

Last in stock available here: tinyurl.com/y2b4jsem

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#charlescreaturecabinet #cccbjd #balljointeddoll #cccbeewithme #bee_withme #fireflyfaerie #gogglesandwings #tinybjd #creaturebjd #anthropomorphic #ccc #charlesgrimbergstephan #bjdartist #rotterdam #glowinthedark #legitbjd #artistbjd #cabinetofwonders #sharingsmiles #CCCLover #🍀 #💞

🐝

CCC BEE WITHME | 9cm Tiny BJD | bee firefly faerie | Ball-Jointed Doll ~Licorice

🍀💞

Hand micro knits bumblebee @catherinejanakiraman

Handmade root end furniture, outfit @murjanikusumobroto

🍀💞

Photo: @charlescreaturecabinet | NL

🍀💞

BJD Sculpt ™️ Copyright ©️ 2008 | Charles Grimberg-Stephan | Charles' Creature Cabinet | All Rights Reserved.

I scarified them in boiling water and let them steep for 24 hours. They still weren't entirely rehydrated so I used a small pocketknife to score the seed coat at the other end from the rooting end. Then I put them in very warm water for another 24 hours. I put them in a wet paper towel on a plastic plate for a while, keeping them hydrated. They still weren't doing much (although they were plumper) so I then exposed them to bottom heat. Some seeds chitted not long after I did that. I then tried to sterilize some potting soil and put them in a seedling tray with bottom heat. I'd say I had them hydrating either in full or partial water for at least 3 days before bottom heat was applied.

I got off work early so I came home and played in the kitchen (made some unnecessary but tasty caramelized onion dip to go with crunchy celery stalks).

In this kitchen corner, you can see some milk glass dishes from Duncan's grandmother, our regenerating green onions (did you know if you put the root ends in water they will grow back and you can use them all over again?), a new full jar of honey from the hives right next door, colorful but empty bottles from A, and a couple house plants I am trying my very best to keep alive.

'SO, don't tell me you ate all the honey again' 🐝💛@charlescreaturecabinet CCC [NANA] dae djahé, [PIN-DA SO] blossom faerie & [BEE WITHME] licorice ~tiny micro bjd ~hand micro knits Catherine Janakiraman

| US

Last in stock available here:

tinyurl.com/y4fb3b5j

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#charlescreaturecabinet #cccbjd #balljointeddoll #cccbeewithme #bee_withme #fireflyfaerie #gogglesandwings #nanadaedjahé #nanadjahé #cccnana #gingerrootgnome #tinybjd #lilpotbellie #PinDa_SO_peanut #botanicalblossomfaerie #microbjd #creaturebjd #anthropomorphic #ccc #charlesgrimbergstephan #bjdartist #rotterdam #glowinthedark #legitbjd #artistbjd #cabinetofwonders #sharingsmiles #CCCLover #🍀 #💞

🌱💛

CCC NANA Dae Djahé | 6.5cm Tiny BJD | ginger root gnome | Ball-Jointed Doll ~Gingerroot Yellow GID

💚🌱

CCC PIN-DA SO | 45 mm Micro BJD | Peanut Faerie | Ball-Jointed Doll | ~Cabinet of Wonders

🐝

CCC BEE WITHME | 9cm Tiny BJD | bee firefly faerie | Ball-Jointed Doll ~Licorice

🍀💞

Hand micro knits flower hat, bumble bee @catherinejanakiraman

Handmade root end furniture, nana outfit @murjanikusumobroto

🍀💞

Photo: @charlescreaturecabinet | NL

🍀💞

BJD Sculpt ™️ Copyright ©️ 2008 | Charles Grimberg-Stephan | Charles' Creature Cabinet | All Rights Reserved

www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_993...

Cheesy Vidalia Onion and Tomato PieRecipe courtesy Emeril Lagasse

Prep Time:40 minInactive Prep Time:9 hr 0 minCook Time:1 hr 15 minLevel:--Serves:6 to 8 servings

Ingredients

* 1 recipe Savory Pie Crust, recipe follows

* 1 egg

* 2 pounds ripe tomatoes, peeled

* Salt and freshly ground black pepper

* 1/3 cup plain bread crumbs

* 4 tablespoons mayonnaise

* 3/4 cup thinly sliced Vidalia onions

* 1/4 teaspoon fresh thyme leaves

* 2 tablespoons chiffonade fresh basil

* 1/2 cup grated fontina cheese

* 1/2 cup grated mozzarella cheese

* 2 tablespoons extra-virgin olive oil

* 2 tablespoons grated Parmesan

DirectionsPreheat oven to 375 degrees F.

Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.

Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.

Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.

For the Savory Pie Crust:

* 1 1/4 cups all-purpose flour

* 2 teaspoons Essence, recipe follows

* 1/2 teaspoon salt

* 4 ounces (1 stick) cold unsalted butter, cut into pieces

* 3 to 4 tablespoons ice water

In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.

Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.

Yield: 1 pie shell

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

* 2 1/2 tablespoons paprika

* 2 tablespoons salt

* 2 tablespoons garlic powder

* 1 tablespoon black pepper

* 1 tablespoon onion powder

* 1 tablespoon cayenne pepper

* 1 tablespoon dried oregano

* 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

* Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

* Published by William Morrow, 1993.

we're back to the growing our own scallions thing, by saving the root end of a scallion, popping it in a glass of water for a few days, and then planting it in the scallion pot. i did this last summer, too, but in a small shady part of the garden, so i'm hopeful that this year's scallions will be more prolific.

YIP 157/365 // Garden Grub 4/120

The beautiful handmade 'Root End' gingerroot gnome house by Murjani Kusumobroto got a lot of admiring looks at Epic Doll Fair 😍💛💛

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#handmade @murjanikusumobroto #rootend #fairyfragilities #gingerrootgnome_house #home #dollshow #bjdshow #charlescreaturecabinet #cccbjd #ccc #nanadaedjahé #nana #gingerrootgnome #tinybjd #microbjd #balljointeddoll #limitededition #fantasybjd #collectibles #charlesgrimbergstephan #artist #designer #sculptor #bjdartist #cabinetofwonders #rotterdam

💛

Handmade 'Root End' House & furniture FairyFragilities | NL

💛

BJD Design/Sculpt TM & Copyright © 2008 | Charles Grimberg-Stephan | Charles' Creature Cabinet | All Rights Reserved.

~ Donovan

Mellow Yellow ♪

I'm just mad about Saffron

Saffron's mad about me

I'm just mad about Saffron

She's just mad about me

They call me mellow yellow

They call me mellow yellow

The phrase "mellow yellow" appears on page 719 of the first American edition of Ulysses (novel), where it is used to refer to Mrs Marion Bloom's buttocks, but it is not known if Donovan got the phrase from there.

en.wikipedia.org/wiki/Mellow_Yellow

see tags for a natural bee sting remedy...

www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_993...

Cheesy Vidalia Onion and Tomato PieRecipe courtesy Emeril Lagasse

Prep Time:40 minInactive Prep Time:9 hr 0 minCook Time:1 hr 15 minLevel:--Serves:6 to 8 servings

Ingredients

* 1 recipe Savory Pie Crust, recipe follows

* 1 egg

* 2 pounds ripe tomatoes, peeled

* Salt and freshly ground black pepper

* 1/3 cup plain bread crumbs

* 4 tablespoons mayonnaise

* 3/4 cup thinly sliced Vidalia onions

* 1/4 teaspoon fresh thyme leaves

* 2 tablespoons chiffonade fresh basil

* 1/2 cup grated fontina cheese

* 1/2 cup grated mozzarella cheese

* 2 tablespoons extra-virgin olive oil

* 2 tablespoons grated Parmesan

DirectionsPreheat oven to 375 degrees F.

Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.

Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.

Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.

For the Savory Pie Crust:

* 1 1/4 cups all-purpose flour

* 2 teaspoons Essence, recipe follows

* 1/2 teaspoon salt

* 4 ounces (1 stick) cold unsalted butter, cut into pieces

* 3 to 4 tablespoons ice water

In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.

Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.

Yield: 1 pie shell

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

* 2 1/2 tablespoons paprika

* 2 tablespoons salt

* 2 tablespoons garlic powder

* 1 tablespoon black pepper

* 1 tablespoon onion powder

* 1 tablespoon cayenne pepper

* 1 tablespoon dried oregano

* 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

* Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

* Published by William Morrow, 1993.

www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_993...

Cheesy Vidalia Onion and Tomato PieRecipe courtesy Emeril Lagasse

Prep Time:40 minInactive Prep Time:9 hr 0 minCook Time:1 hr 15 minLevel:--Serves:6 to 8 servings

Ingredients

* 1 recipe Savory Pie Crust, recipe follows

* 1 egg

* 2 pounds ripe tomatoes, peeled

* Salt and freshly ground black pepper

* 1/3 cup plain bread crumbs

* 4 tablespoons mayonnaise

* 3/4 cup thinly sliced Vidalia onions

* 1/4 teaspoon fresh thyme leaves

* 2 tablespoons chiffonade fresh basil

* 1/2 cup grated fontina cheese

* 1/2 cup grated mozzarella cheese

* 2 tablespoons extra-virgin olive oil

* 2 tablespoons grated Parmesan

DirectionsPreheat oven to 375 degrees F.

Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.

Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.

Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.

For the Savory Pie Crust:

* 1 1/4 cups all-purpose flour

* 2 teaspoons Essence, recipe follows

* 1/2 teaspoon salt

* 4 ounces (1 stick) cold unsalted butter, cut into pieces

* 3 to 4 tablespoons ice water

In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.

Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.

Yield: 1 pie shell

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

* 2 1/2 tablespoons paprika

* 2 tablespoons salt

* 2 tablespoons garlic powder

* 1 tablespoon black pepper

* 1 tablespoon onion powder

* 1 tablespoon cayenne pepper

* 1 tablespoon dried oregano

* 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

* Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

* Published by William Morrow, 1993.

'SO, don't tell me you ate all the honey again' 🐝💛@charlescreaturecabinet CCC [NANA] dae djahé, [PIN-DA SO] blossom faerie & [BEE WITHME] licorice ~tiny micro bjd ~hand micro knits Catherine Janakiraman

| US

Last in stock available here:

tinyurl.com/y4fb3b5j

•

•

•

•

#charlescreaturecabinet #cccbjd #balljointeddoll #cccbeewithme #bee_withme #fireflyfaerie #gogglesandwings #nanadaedjahé #nanadjahé #cccnana #gingerrootgnome #tinybjd #lilpotbellie #PinDa_SO_peanut #botanicalblossomfaerie #microbjd #creaturebjd #anthropomorphic #ccc #charlesgrimbergstephan #bjdartist #rotterdam #glowinthedark #legitbjd #artistbjd #cabinetofwonders #sharingsmiles #CCCLover #🍀 #💞

🌱💛

CCC NANA Dae Djahé | 6.5cm Tiny BJD | ginger root gnome | Ball-Jointed Doll ~Gingerroot Yellow GID

💚🌱

CCC PIN-DA SO | 45 mm Micro BJD | Peanut Faerie | Ball-Jointed Doll | ~Cabinet of Wonders

🐝

CCC BEE WITHME | 9cm Tiny BJD | bee firefly faerie | Ball-Jointed Doll ~Licorice

🍀💞

Hand micro knits flower hat, bumble bee @catherinejanakiraman

Handmade root end furniture, nana outfit @murjanikusumobroto

🍀💞

Photo: @charlescreaturecabinet | NL

🍀💞

BJD Sculpt ™️ Copyright ©️ 2008 | Charles Grimberg-Stephan | Charles' Creature Cabinet | All Rights Reserved

I scarified them in boiling water and let them steep for 24 hours. They still weren't entirely rehydrated so I used a small pocketknife to score the seed coat at the other end from the rooting end. Then I put them in very warm water for another 24 hours. I put them in a wet paper towel on a plastic plate for a while, keeping them hydrated. They still weren't doing much (although they were plumper) so I then exposed them to bottom heat. Some seeds chitted not long after I did that. I then tried to sterilize some potting soil and put them in a seedling tray with bottom heat. I'd say I had them hydrating either in full or partial water for at least 3 days before bottom heat was applied.

A couple hours later and the radicle has grown quite a bit.

Made as a side dish for our usual tilapia. However, I needed to cut the potatoes smaller and the indirect heat that the grill called for didn't do much to brown them. The browning you see was only when I turned on a bit of direct heat under the pan. The butcher had linguica earlier in the week, but didn't have any when I went to buy it so I used chorizo. Also couldn't find any boiler or pearl onions fresh anywhere, and wasn't going to buy a bag of frozen pearl onions only to use 8.

Its a 'maybe try again', tho I thought the potatoes themselves had a really nice flavor.

www.myrecipes.com/recipe/new-potatoes-onions-sausage-5040...

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Linguica is a Portuguese sausage--you can substitute Spanish-style chorizo or kielbasa. Leave the root end intact on the onions so they don't fall apart as they cook.

4 of 5 stars

3 cups water

2 tablespoons Dijon mustard

1 teaspoon sweet paprika

2 teaspoons white vinegar

1/2 teaspoon ground red pepper

1 (14-ounce) can fat-free, lower-sodium chicken broth

2 bay leaves

16 small red and yellow potatoes, halved lengthwise (about 18 ounces)

8 small boiling onions, peeled (root end left intact)

Cooking spray

4 ounces linguica sausage, diced

1 tablespoon chopped fresh flat-leaf parsley

1/2 teaspoon kosher salt

Preparation

1. Remove grill rack, and set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Place grill rack on grill.

2. Combine 3 cups water, Dijon mustard, and the next 5 ingredients (through bay leaves) in a large saucepan. Bring to a boil, and cook for 2 minutes. Add potatoes and onions; bring to a boil. Reduce heat to low, and simmer for 12 minutes. Remove from heat, and let stand for 10 minutes in cooking liquid; drain. Cut onions in half.

3. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place the potatoes and onions in pan, and coat with cooking spray. Place pan on grill rack over unheated side of grill; cover grill, and cook for 25 minutes or until lightly browned.

4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and sauté for 4 minutes or until lightly browned. Combine sausage, potato mixture, parsley, and salt in a large bowl; toss gently.

Bill and Cheryl Jamison, Cooking Light

AUGUST 2011

Recipe Time

Hands On: 33 Minutes

Total: 1 Hour, 19 Minutes

Nutritional Information

Amount per serving

Calories: 133

Fat: 5.7g

Saturated fat: 2.1g

Monounsaturated fat: 2.6g

Polyunsaturated fat: 0.5g

Protein: 5.3g

Carbohydrate: 15.8g

Fiber: 2.1g

Cholesterol: 12mg

Iron: 0.8mg

Sodium: 311mg

Calcium: 21mg

Yield: 8 servings (serving size: about 1/2 cup)