Should your cat need an extra wax, allow me to draw your attention to One Peppercorn , where m'friend owlfishholds forth about food and language. For those like me who prefer all their reading on a single page, there is also an LJ syndicated feed at one_peppercorn . Enjoy. Learn. Enjoy more. (Aristology! Who knew?)
Family friends took us up into the Colli Euganei last weekend, odd volcanic hills southwest of Padova. After an hour at a Monselice festival, more market than seasonal produce, and walking up its hill to glorious panoramas in the noontime haze, we ate a wonderful lunch at a countryside restaurant. Afterward, in the fading afternoon, we went to a frantoio, where olives are pressed the "...
A missive for you from L, cakemaker extraordinaire, and maker of the Bayeaux Cake , in response to hungry_pixel 's questions: I started with a simplified cartoon of the soldiers and horses on paper and then traced them onto greaseproof paper the size of the sides of the cake. I used sterilised glass headed sewing pins to pin the pattern to the iced cake , making sure to put the pins ...
Hallo again! Scanning some pages from my October sketchbook, 14 more pages to go and then it's filled. Wish me luck :") The inks are all automatic drawing sketches. life drawing.. haha, 5 sec poses or more, depending on how fast the Poobah moved stress and state of mind the day before the one directly below the morning after.. haha her claws are not ...
An axe would have been better, but I only could find a pickaxe or a battle axe. I'd forgotten, at the time, that I have a Playmobil chainsaw which would have worked even better.
We knew the outdoor faucet on the back of the house wasn't particularly good, but we didn't realize the magnitude of its awkwardness until yesterday. It seemed like a good idea to borrow the neighbor's power washer (he offered) to clean the patio before building the wood shed to house wood for the wood stove. We borrowed it. We had a hose, but it was a hose which could be pushed on top of the ...
The Oxford Symposium on Food and Cookery is an annual conference which began nearly thirty years ago. Each year, it addresses a different aspect of the topic, as voted on by the symposium three years earlier. The brainstorming of topics is a public free-for-all, and can evolve in unexpected directions. This year, for example, "Filled and Wrapped" emerged the winner for the 2012 theme, over offal,...
