tag:blogger.com,1999:blog-71677479388361822142024-02-19T09:13:07.439+00:00Whomping WeaselsHooray!Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.comBlogger153125tag:blogger.com,1999:blog-7167747938836182214.post-15855214247306564882016-06-28T15:56:00.003+01:002016-06-28T16:00:14.717+01:00Dyeing an armchair cover<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">This dear old chair was adopted after a family friend moved to France.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXs7ybbFw3itYGlFcb1H9KxxD-K95huSfd9p26YQu1q0dU4ovIJkZebfq8PhawLwuNRzYhITqa16hNYfXbburOOYKTvEl1J8OkuokeY-s_mM5HNLRYV80j16dwY7yV-aYPvmkcILoicFQ/s1600/chair+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXs7ybbFw3itYGlFcb1H9KxxD-K95huSfd9p26YQu1q0dU4ovIJkZebfq8PhawLwuNRzYhITqa16hNYfXbburOOYKTvEl1J8OkuokeY-s_mM5HNLRYV80j16dwY7yV-aYPvmkcILoicFQ/s400/chair+4.jpg" width="400" /> </a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">It is a very nice shape, I think anyway, but looked a pretty shabby. Getting it reupholstered would cost hundreds, so we got a cover made out of tough off-white calico. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I can't really stand white things, and they can't stand me either, so the plan was always to dye it a different colour. I settled on green.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I played about with different Dylon greens. Tropical Green was a bit too headachey bright but I didn't want something as dark as a full-on Dark Green or as dingey as Olive Green. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Below are the swatches where I used different ratios of Olive and Tropical Green. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">50:50; 75%Tropical:25%Olive; 83%Tropical:17%Olive, 100% Tropical Green.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I plumped for 75:25 and bought the hand dyes. The cover weighed over a kilo so I bought 4 packets.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianlSyfZbBb_cU-wYT5W0epx93gar2FbSILyoonWblud3Qp9O_dFXqQOgRB2g2wjk5FKWbQ9LQYsEU6HbfTrLrlqgGWxg289f5rocVuQ5ATiG2OWIN6ijjHuA6nhqCtwPBSMe0M0heYhw/s1600/20160530_113253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianlSyfZbBb_cU-wYT5W0epx93gar2FbSILyoonWblud3Qp9O_dFXqQOgRB2g2wjk5FKWbQ9LQYsEU6HbfTrLrlqgGWxg289f5rocVuQ5ATiG2OWIN6ijjHuA6nhqCtwPBSMe0M0heYhw/s640/20160530_113253.jpg" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfOFxGfHdXUWJKCqWfHlti3nQgaJFejLY_r4-bjM9RR0RiNRj3fIf5MLP_DOD-wF9lsncd3TWk9S-_3lgsw_JoHpw6YrXAV4VdZmYE5NwEVc_Tz0ltvrJ2fAJWH_OnT9eCUMQFn4PjQI/s1600/20160530_113740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfOFxGfHdXUWJKCqWfHlti3nQgaJFejLY_r4-bjM9RR0RiNRj3fIf5MLP_DOD-wF9lsncd3TWk9S-_3lgsw_JoHpw6YrXAV4VdZmYE5NwEVc_Tz0ltvrJ2fAJWH_OnT9eCUMQFn4PjQI/s320/20160530_113740.jpg" width="180" /> </a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I realised too late one of my rubber gloves had a hole in it...I had a green hand for days, literally. Wear gloves! </span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Result:</span> </span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaz199oCLVjPQs2iRcuHVD7T4TlM1GUpz7AEojlmFrVdNZ5KnEL6lUSE96yN2E-e9D-jMwKiGpIRRcYMvRB617uoUDRMjrzW7lcjXSQ5RFL3LSfKjos5N-GvXirB1z3js_b2s64hD1xvw/s1600/chair.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaz199oCLVjPQs2iRcuHVD7T4TlM1GUpz7AEojlmFrVdNZ5KnEL6lUSE96yN2E-e9D-jMwKiGpIRRcYMvRB617uoUDRMjrzW7lcjXSQ5RFL3LSfKjos5N-GvXirB1z3js_b2s64hD1xvw/s640/chair.jpg" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The colour it was in the dyeing bucket was kind of the colour I wanted, and it washed out and dried a fair bit lighter. After a couple of weeks walking past it I decided to go in again and this time, use the machine dyes, as I was annoyed that even after following the instructions and breaking my back turning and squishing and mixing it for a full 15 minutes, I still got a big blodge of blue dye on one arm. I reckoned using the machine dye would give a more even finish.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">This time I tracked down a packet of Dylon's Amazon Green, which seems to have been discontinued. I used that and a packet of Tropical Green again. Each pack can do 600g worth of fabric for the full shade of colour, so I thought this would give it a good dose, especially as it the cover was green already.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Boy was I right!</span></span><br />
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLzMmx-18KOPeYAp3RXIOpRaVG12I5EUv2LiZ3l064gMii0I2Tyz9ukC9yF3pPfozMoL2uP8H-vfpSYu7mvah6F6CwKPT1jowWdKDflNj4GqPjx6GWxn-DSbuozw-q1SpMHAkytztZ7E/s1600/20160626_135853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLzMmx-18KOPeYAp3RXIOpRaVG12I5EUv2LiZ3l064gMii0I2Tyz9ukC9yF3pPfozMoL2uP8H-vfpSYu7mvah6F6CwKPT1jowWdKDflNj4GqPjx6GWxn-DSbuozw-q1SpMHAkytztZ7E/s640/20160626_135853.jpg" width="360" /> </a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">That's more like it! </span></span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii8yikFKPeHYepqUbkMXqvWZc3Yc06COL9hSeMYfiiXIk5flmA_1Xn9V9yG0A2RZdpGnZN6InJt5SCMxKoW9FP_rsciuNcc6ByLvBaXA4ymt626svNNKX4pTjmxVWCv0cGGqbhWxoE5n0/s1600/chair+5+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii8yikFKPeHYepqUbkMXqvWZc3Yc06COL9hSeMYfiiXIk5flmA_1Xn9V9yG0A2RZdpGnZN6InJt5SCMxKoW9FP_rsciuNcc6ByLvBaXA4ymt626svNNKX4pTjmxVWCv0cGGqbhWxoE5n0/s640/chair+5+-+Copy.jpg" width="640" /></a></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfL1xZ7nvEaDMwlrHSaGgiHYj6Hmp9bTGmRNp7oJ01E50Yz_f7tccJCOprrkKjfHJkCqMX-d9eujx9c4ZcSzO90LvEsuXn-sh9PPetfZEx-gs_aR7LFA55LqAHxt5j41zBpoOvhk0-G8/s1600/20160628_150342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfL1xZ7nvEaDMwlrHSaGgiHYj6Hmp9bTGmRNp7oJ01E50Yz_f7tccJCOprrkKjfHJkCqMX-d9eujx9c4ZcSzO90LvEsuXn-sh9PPetfZEx-gs_aR7LFA55LqAHxt5j41zBpoOvhk0-G8/s640/20160628_150342.jpg" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Next I plan to bleach print it. I just need to design and make the stamp/stencil.</span></span>Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-27556084521001241352015-04-13T22:25:00.000+01:002015-04-13T22:26:29.785+01:00Old house<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqd9lMI-hhFLv5cnVzXjnuHk40FyLZyAdke2DTIJrCGnb-aTYolBeWYIm7roDPZ_ZS88f0WOfE1rqTcg4egXjELsSGShzEdlCEjYMhbZ2xxioKTKncnGOce-lzIDrGr-TLod7VOPlPcSA/s1600/20150411_114736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqd9lMI-hhFLv5cnVzXjnuHk40FyLZyAdke2DTIJrCGnb-aTYolBeWYIm7roDPZ_ZS88f0WOfE1rqTcg4egXjELsSGShzEdlCEjYMhbZ2xxioKTKncnGOce-lzIDrGr-TLod7VOPlPcSA/s1600/20150411_114736.jpg" height="640" width="360" /></a></div>
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<br />Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com1tag:blogger.com,1999:blog-7167747938836182214.post-30789874636109648062013-08-24T08:48:00.001+01:002013-08-24T08:48:04.462+01:00Yellow Courgette Spaghetti and Is Raw Food That Good for Everyone?<div class="separator" style="clear: both; text-align: center;">
Take one courgette....</div>
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Make it into spaghetti with a julienne peeler....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSyK4P63MO9KWAA7qGtPChOrqjd0qNrQ1zUxqAaaqFk3Boig42XKTPwsLZ3eJXa3zY3mHbD2LxQiwo9kc4IcXDj8qreJgCagh00ZCybAPd0Kk2-SNOA40FO0_XjbGiCiGMOnYaiTr5xw/s1600/P1050353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSyK4P63MO9KWAA7qGtPChOrqjd0qNrQ1zUxqAaaqFk3Boig42XKTPwsLZ3eJXa3zY3mHbD2LxQiwo9kc4IcXDj8qreJgCagh00ZCybAPd0Kk2-SNOA40FO0_XjbGiCiGMOnYaiTr5xw/s640/P1050353.JPG" width="640" /></a></div>
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Add <a href="http://whompingweasels.blogspot.co.uk/2013/07/runner-bean-salad.html" target="_blank">runner bean and tomato salad</a>....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6U233qUsEE0riVgPIY3zHrhzShZEwmicyIh45VzgyuWrmegl6PETFYGqiz6Ds_uWdVB8Qt5pDrTiZgCEcImtndDKkQbFFGH2ruixEzy4VrqPw-0Y7eVhMomf3xSdlCe9BmWCIA8DFwc8/s1600/P1050356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6U233qUsEE0riVgPIY3zHrhzShZEwmicyIh45VzgyuWrmegl6PETFYGqiz6Ds_uWdVB8Qt5pDrTiZgCEcImtndDKkQbFFGH2ruixEzy4VrqPw-0Y7eVhMomf3xSdlCe9BmWCIA8DFwc8/s640/P1050356.JPG" width="640" /></a></div>
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Grate some Gran Padano on top (god I love this cheese)...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAs6FiFjf6CzTO4R50xEstcmevs4VYIfYI9DHQRp8i7iPvHsPW2_GmJbFvFTNcxAmD2POKfj7aSbBoFKENlKzwGOvcO6SYxLhKymtJEofMRqJeglvXAC0Ywkx8ep_aWXzeFGfpU2p7knE/s1600/P1050357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAs6FiFjf6CzTO4R50xEstcmevs4VYIfYI9DHQRp8i7iPvHsPW2_GmJbFvFTNcxAmD2POKfj7aSbBoFKENlKzwGOvcO6SYxLhKymtJEofMRqJeglvXAC0Ywkx8ep_aWXzeFGfpU2p7knE/s640/P1050357.JPG" width="640" /></a></div>
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Et voila, a nearly raw dish!</div>
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When I was reading about different people's recipes involving courgette spaghetti, I was surprised that no one cooked it. I mean obviously the raw foodies weren't going to, but...no one? And they were all saying how it was JUST LIKE NOODLES, just as good if not better! YAY!<br />
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Well, I didn't personally agree. It felt healthy, and crunchy crispy vegetabley, but not that satisfying. And most importantly, it wasn't bendy enough to twizzle around a fork in a satisfying way!<br />
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So I remade this recipe, or one similar, but a cooked version:<br />
<br />
I fried up an onion.<br />
I added some runner beans and cooked them for a couple of minutes.<br />
I added some fresh tomatoes from the greenhouse. Big ugly ones.<br />
I let this accept the fact it was going to soon be a pasta sauce (only about 5-7 minutes).<br />
I made another courgette into spaghetti with my julienne peeler.<br />
I added the spaghetti on top of the sauce, put a lid on and let it steam for a few minutes.<br />
I then mixed it up a bit, topped it with some medallions of mozzarella and grilled it.<br />
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It was divine. Although not as photogenic. I felt full, and like I'd gained some energy.<br />
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I'm coming to a place of reevaluation. Recently I've been getting into raw and unprocessed foods, and getting very excited about them, and reading up on the wonderful natural benefits foods contain. I've been having <a href="http://www.earthsprout.com/?p=1828" target="_blank">Earthsprout's Greenylicious Smoothie</a> for breakfast, tasty salads for lunch and eating <a href="http://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/" target="_blank">Sarah B's Life Changing Loaf of Bread</a> in my lunches. I've been cutting out white flour and sugar as much as I can and trying to eat nuts and pulses instead of meat.<br />
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And I've lost weight. Which I know a lot of people would be happy with but I'm pretty skinny and I didn't want to and it doesn't look good. The thing about eating like this is that it reduces my appetite, but also doesn't make me feel particularly satisfied (but the thoughts of all the vitamins, minerals, omega 3s etc are very satisfying!). And it's made me remember what I knew before I got so into it - that different diets are right for different bodies.<br />
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Some people look voluptuous and healthy on a vegan diet. Some people look gaunt and awful on a vegan diet and their bodies could use some animal protein. Some people feel much better on raw food. I think I need a decent amount of cooked food and I need good amounts of CAARBS! With a decent helping of some sort of protein and fat to keep my blood sugar on an even keel. The way I feel after a big load of (gluten free) spaghetti with lentil Bolognese is amazing! I have so much energy and my brain works faster. They have the opposite effect on lots of people - a friend of mine says lots of them make him feel sleepy and lethargic.<br />
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Don't get me wrong, I'm not giving up on raw food and soaking nuts and making smoothies - I've just accepted that it can't be the only stuff I eat. <br />
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...Although I suppose if in decades to come I need to shed some pounds, I'll know what to do!Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-69300879228627877892013-07-31T20:38:00.000+01:002013-07-31T20:38:36.058+01:00Lentil and Mushroom Burgers with Halloumi<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ohhh yes. Thank you Sarah from </span><a href="http://www.mynewroots.org/site/2012/11/wild-mushroom-lentil-burgers-with-cashew-garlic-sauce-at-whole-living/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">My New Roots</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, a source of constant inspiration.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLpPmwDkslWSUj3OMRgEU6eKk58l4sre8OLz6dd8YRWvpXzx7e6fuzhaLTFTwbIrVF8oH3Svp-LC3nxX8TOMnFrL7LzjyG0vKWYmTrvlsxefkJd43r21ov9w-yH_60JgIhcePGjlodeY/s1600/P1050398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLpPmwDkslWSUj3OMRgEU6eKk58l4sre8OLz6dd8YRWvpXzx7e6fuzhaLTFTwbIrVF8oH3Svp-LC3nxX8TOMnFrL7LzjyG0vKWYmTrvlsxefkJd43r21ov9w-yH_60JgIhcePGjlodeY/s640/P1050398.JPG" width="640" /></a></div>
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I altered this recipe - I used Portobello mushrooms instead of wild mushrooms, and I didn't have any olives so just omitted them and hoped. Plus I added grilled halloumi and some caramelised onion chutney, as I had a mushroom burger with those at a gastropub recently and it was really good.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDc07NKkCbVqPCyuHVp0UrG6VSypcqzGU7wR_lQgP6aY2rhtjCj5WlkICASathVoD_6Z1RGAtes6nnUU5EutI1XSFJMNrJqrJ3nanz-I92XRH8Kp0t1OMoSpc0H47Gz7AqCMN5Z4cSOsc/s1600/P1050399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDc07NKkCbVqPCyuHVp0UrG6VSypcqzGU7wR_lQgP6aY2rhtjCj5WlkICASathVoD_6Z1RGAtes6nnUU5EutI1XSFJMNrJqrJ3nanz-I92XRH8Kp0t1OMoSpc0H47Gz7AqCMN5Z4cSOsc/s640/P1050399.JPG" width="640" /></a></div>
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Seriously seriously good food.</div>
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Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-60639838485747699382013-07-28T16:48:00.000+01:002013-07-28T16:48:00.301+01:00Colourful vegetables<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEish18TCLilaoli-3WAp_IAsEr_GDpncCQP3OpZDIK4P7J_kraBka75hcyEffjyBpBgpmVRnr9Myb3WlqyYYp6ARifhA0vBZooQUVzU-rJRgolXr1U8J2BHghpaZoNdJE-KbMswz0oVdiI/s1600/P1050329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEish18TCLilaoli-3WAp_IAsEr_GDpncCQP3OpZDIK4P7J_kraBka75hcyEffjyBpBgpmVRnr9Myb3WlqyYYp6ARifhA0vBZooQUVzU-rJRgolXr1U8J2BHghpaZoNdJE-KbMswz0oVdiI/s640/P1050329.JPG" width="640" /></a></div>
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Does it fade, this mild but genuine shock and amazement, when you've grown vegetables for many years?</div>
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Do you cease to look wondrously at the beautiful things that appear amongst the plants you put in the ground, that you can just take, like a child who doesn't understand how the world works?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCeoCQnM-02YxONK7G-XYVPhFHkV3HLwNavDccnl7nKBBW_dY9RjBdJ55FGQimRBfLcEV2HdeKQCyLD9OTFkPzTJOgiNjV8rHItXtDnMRgjXbhaDb1OQ6LKpjc82Xjv68SG0X1YHjPW4/s1600/P1050333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCeoCQnM-02YxONK7G-XYVPhFHkV3HLwNavDccnl7nKBBW_dY9RjBdJ55FGQimRBfLcEV2HdeKQCyLD9OTFkPzTJOgiNjV8rHItXtDnMRgjXbhaDb1OQ6LKpjc82Xjv68SG0X1YHjPW4/s640/P1050333.JPG" width="640" /></a></div>
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I intend to find out.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2WdLej5ipeswFnh4RYlRmEU5VIIjLGA9V32Xjzpj52x4Y3V3EA0p1Fwr2jAB4qN-7LVHPcs7uV_aEIcJH8Nkku8_6OKVjfGhA2LWKsfMeJtPDbFYsr48N2XVrS6IfxuJUpkC4Gp8Qbk/s1600/P1050335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2WdLej5ipeswFnh4RYlRmEU5VIIjLGA9V32Xjzpj52x4Y3V3EA0p1Fwr2jAB4qN-7LVHPcs7uV_aEIcJH8Nkku8_6OKVjfGhA2LWKsfMeJtPDbFYsr48N2XVrS6IfxuJUpkC4Gp8Qbk/s640/P1050335.JPG" width="640" /></a></div>
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Bonkers.</div>
Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-79001826479909846502013-07-27T16:34:00.001+01:002013-07-28T18:52:43.215+01:00Blackcurrant Frangipane Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZVm6KJHYR3MjiUxFh2FUXZSJ5DsduR5rVjCzFa34YA6Q-UePcHbrLIywRVG5n5AgnnztkvPZTBLFXT16xWV2q0EMyklWRKI2ixuCo7wKJNwI21WNz-rHnbPb3z3PYrbeCY1oIrRb6HI/s1600/P1050325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZVm6KJHYR3MjiUxFh2FUXZSJ5DsduR5rVjCzFa34YA6Q-UePcHbrLIywRVG5n5AgnnztkvPZTBLFXT16xWV2q0EMyklWRKI2ixuCo7wKJNwI21WNz-rHnbPb3z3PYrbeCY1oIrRb6HI/s640/P1050325.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">My mum is amazing! I came home to this - blackcurrant frangipane tart. She even did gluten free pastry.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">It looks pretty and summery and it tastes like pure comfort food.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAC8uTb-ltQ9kh-eDqyA4SoM5PnrAUdwk0grX1UNS0jV7jK7lI8ojyMUvcyGnmCZHSGsK0didvB6pEpIGNbF-gu69Rh-MFmvPIZfAfdXHfpQPCVPl22moxVeXtqV9S-Pa0h315izD7qw/s1600/P1050326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAC8uTb-ltQ9kh-eDqyA4SoM5PnrAUdwk0grX1UNS0jV7jK7lI8ojyMUvcyGnmCZHSGsK0didvB6pEpIGNbF-gu69Rh-MFmvPIZfAfdXHfpQPCVPl22moxVeXtqV9S-Pa0h315izD7qw/s640/P1050326.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia;"><u>Recipe:</u></span><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Pastry - see </span><a href="http://whompingweasels.blogspot.com/2013/05/coconut-cream-pie.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Coconut Cream Pie recipe</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> </span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">125g blackcurrants, washed, topped and tailed</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"> 1 egg</span></li>
<li><span style="font-family: Georgia;">1 egg white</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"> 170g sugar</span></li>
<li><span style="font-family: Georgia;">100g ground almonds</span></li>
<li>70g butter, room temperature<span style="font-family: Georgia, "Times New Roman", serif;"></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"> A pinch of salt</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"> 170ml milk</span></li>
</ul>
<span style="font-family: Georgia, "Times New Roman", serif;">1. Oven to 190°C. Butter a 24cm (9½in) round ovenproof dish. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. Make the pastry case. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">3. Blind bake it.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4. Cream the butter and sugar together until light and fluffy</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">5. Add the almonds, egg and egg white and mix</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">6. Stick mixture into the pastry case</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">7. Scatter blackcurrants on top</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">8. Bake for 40 minutes until golden and firm.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMHdVIpRi5Y4if5tupTINBqNTDSVnglhhyTi-maqQKeRyRBygF_Ljc5rVrGGdFImLXoY1hBlZYY5r2nT61nmB_OQqpo_0SSjPc-RBn-oAX_E98iVC1T1WE-Lo4Cpxj2LQoFQU8FcJpd9s/s1600/P1050339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMHdVIpRi5Y4if5tupTINBqNTDSVnglhhyTi-maqQKeRyRBygF_Ljc5rVrGGdFImLXoY1hBlZYY5r2nT61nmB_OQqpo_0SSjPc-RBn-oAX_E98iVC1T1WE-Lo4Cpxj2LQoFQU8FcJpd9s/s640/P1050339.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">It is divine with some sort of creamy yoghurt, Rachel's Gooseberry Yoghurt was perfect.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Yes that is another </span><a href="http://whompingweasels.blogspot.com/2013/07/runner-bean-salad.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">home-grown runner bean salad</span></a><span style="font-family: Georgia, "Times New Roman", serif;">...</span>Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-79085243083200364032013-07-23T17:00:00.000+01:002013-07-23T17:00:01.232+01:00Purple Pepper<div class="separator" style="clear: both; text-align: center;">
I have been looking forward to this moment since February, when I sowed many many seeds into trays of compost and tended to them on all the windowsills all over the house. Amongst other things, I was attempting to grow multi-coloured peppers, some of which promised to be purple! Who knew you could do that?!</div>
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And today, in that strange way large, seemingly conspicuous vegetables often somehow tend to do, e.g. sudden marrows, my first purple pepper just appeared from nowhere!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOJomEhb0_WERN8LSnCpg8rXSSzX7GBHtoyG_xvYJ-aYOm2atlxfiWmahbOpU3dFIR-nHfj02LS9_Azpgg8ERO2V8OpchcYgQIGnxuLH1bbHsUaXyjs-UY6wQbu2ACBPHFSmeCAj80zg/s1600/P1050285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOJomEhb0_WERN8LSnCpg8rXSSzX7GBHtoyG_xvYJ-aYOm2atlxfiWmahbOpU3dFIR-nHfj02LS9_Azpgg8ERO2V8OpchcYgQIGnxuLH1bbHsUaXyjs-UY6wQbu2ACBPHFSmeCAj80zg/s640/P1050285.JPG" width="480" /></a></div>
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Except...it's black?<br />
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Are they meant to be black?!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiEwtVkl0YeS9CKHB_jXu79a-Z9XzwxqKwaL0mAhmNIsenJZsKG4Ty62ZcLytSWtdp2OAEwh37hHDCn5STUDhPagLQVsauz-ZaO2EtWMgeQNO6mz6ufGFfU7LNvFB0VzhEboj8IpMOV6c/s1600/P1050286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiEwtVkl0YeS9CKHB_jXu79a-Z9XzwxqKwaL0mAhmNIsenJZsKG4Ty62ZcLytSWtdp2OAEwh37hHDCn5STUDhPagLQVsauz-ZaO2EtWMgeQNO6mz6ufGFfU7LNvFB0VzhEboj8IpMOV6c/s640/P1050286.JPG" width="480" /></a></div>
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Now it's gone er...whatever colour it is, I don't know how to tell when it's ripe. Is that it? Should I let it get bigger? I shall find out.Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-71421241592399845912013-07-22T22:16:00.001+01:002013-07-27T16:50:07.135+01:00Runner Bean Salad<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">I picked my first little bunch of beans today!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQlBnBJ8FgRYrAFdADGzF-kiGNkHkyse1-NZXbRhuH6BHEQxBO80XAlyvm2wy41U_fu6y-URfmjw33dorGNkP4HUB8aByATZmixKyhL2oBb1od5gZtRhUNNpGJJwFfOHcEe1ZQuTWidg/s1600/P1050297c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQlBnBJ8FgRYrAFdADGzF-kiGNkHkyse1-NZXbRhuH6BHEQxBO80XAlyvm2wy41U_fu6y-URfmjw33dorGNkP4HUB8aByATZmixKyhL2oBb1od5gZtRhUNNpGJJwFfOHcEe1ZQuTWidg/s320/P1050297c.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia;">And I knew just the sort of thing I wanted to do with them....and it turned out really tasty, so here's the recipe.</span><br />
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<span style="font-family: Georgia;"><strong>Ingredients (serves two):</strong></span><br />
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<span style="font-family: Georgia;"><u>Pesto ingredients:</u></span><br />
<span style="font-family: Georgia;">handful of fresh basil</span><br />
<span style="font-family: Georgia;">half a handful of pine nuts</span><br />
<span style="font-family: Georgia;">half a clove of garlic</span><br />
<span style="font-family: Georgia;">teensy bit of fresh chilli</span><br />
<span style="font-family: Georgia;">olive oil</span><br />
<span style="font-family: Georgia;">sea salt</span><br />
<span style="font-family: Georgia;">wholegrain mustard (optional)</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><u>Main stuff:</u></span><br />
<span style="font-family: Georgia;">some runner beans</span><br />
<span style="font-family: Georgia;">some uber-tasty little tomatoes</span><br />
<span style="font-family: Georgia;">leaves if you want them: lettuce, rocket, etc</span><br />
<span style="font-family: Georgia;">half a handful of pine nuts</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipC9vptkNifwa1vJJyvfLmIrPCKQta40RxsD_gusMnrIDA-8AgOeYlWqTcJOJwjtdQ83zs5ZlXjyRlZF3v9nF62Mud2Zdt-IdrF-nkZHFmVhLLPr2p0cYyrIFur07FHccw6fXcHPJLsSY/s1600/P1050291c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipC9vptkNifwa1vJJyvfLmIrPCKQta40RxsD_gusMnrIDA-8AgOeYlWqTcJOJwjtdQ83zs5ZlXjyRlZF3v9nF62Mud2Zdt-IdrF-nkZHFmVhLLPr2p0cYyrIFur07FHccw6fXcHPJLsSY/s640/P1050291c.jpg" width="640" /></span></a></div>
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<span style="font-family: Georgia;"><span style="font-family: Georgia;">First, make the pesto: I used a pestle and mortar because it was far too small a quantity to put in the blender.</span><br />
<span style="font-family: Georgia;">1. chop up the basil leaves finely</span><br />
<span style="font-family: Georgia;">2. chop up the garlic and the little bit of chilli finely</span><br />
<span style="font-family: Georgia;">3. mash up the pine nuts with a bit of olive oil...</span></span><span style="font-family: Georgia;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxowxt6JQoMugaihonl4ZEw3S7rOUoXPqFORQEJUeFn68_2a_x6wyieycM4W6VexoIokn3Yf2UyOSCbyK1RorH2itbL8XUZt2nH9MczJw2H8I_s9do5R_oR3Vie0GnqAFIVWmkx-DnOFg/s1600/P1050292c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxowxt6JQoMugaihonl4ZEw3S7rOUoXPqFORQEJUeFn68_2a_x6wyieycM4W6VexoIokn3Yf2UyOSCbyK1RorH2itbL8XUZt2nH9MczJw2H8I_s9do5R_oR3Vie0GnqAFIVWmkx-DnOFg/s400/P1050292c.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4. Mash the whole lot together with some sea salt...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdksye2Z02DYT1B6Ywa91n3119d2hlpV8gBICnu_XYawFkOjdxr1KtnWkgy6p5y5wV5soa3hbey5TgscFCkYmGQOSecSb-Q7tmCPr-lBNkm0MqVewSNfwSYeoYf24WNY2stZs6Ys9xpcE/s1600/P1050293c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdksye2Z02DYT1B6Ywa91n3119d2hlpV8gBICnu_XYawFkOjdxr1KtnWkgy6p5y5wV5soa3hbey5TgscFCkYmGQOSecSb-Q7tmCPr-lBNkm0MqVewSNfwSYeoYf24WNY2stZs6Ys9xpcE/s320/P1050293c.jpg" width="319" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia;">5. Chop the beans up a bit and blanch them in boiling water for 4 minutes - you want them to still have a crunch.</span><br />
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<span style="font-family: Georgia;">6. Strain and let cool for 5 - 10 minutes. Meanwhile dry fry the pine nuts to very very lightly toast them.</span><br />
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<span style="font-family: Georgia;">7. Mix some or all of the pesto into the beans, and mix the halved tomatoes in too.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">8. Leaves, beans and tomatoes, pine nuts. Easy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlX29qKxlmDYLcMj4OcQTqtw-WMMex595q4TIYUr4lm7JmWJcW4dV7NnQL8RRJnDylXFsXBDbb9oFdflVF_xUOgzPjvl43B_ByXGZbAdj7OB6hHxcEDlxSezHQhhLGT0p7mRvX9_Nmco/s1600/P1050301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlX29qKxlmDYLcMj4OcQTqtw-WMMex595q4TIYUr4lm7JmWJcW4dV7NnQL8RRJnDylXFsXBDbb9oFdflVF_xUOgzPjvl43B_ByXGZbAdj7OB6hHxcEDlxSezHQhhLGT0p7mRvX9_Nmco/s640/P1050301.JPG" width="640" /></span></a></div>
Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-71560678081857669812013-07-16T21:53:00.000+01:002013-07-27T16:49:53.297+01:00It is exciting, growing vegetables.<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QieYAEndCaEugllqQtM31Q7zaacZHmkbRWjS44Vc_a3vOMtTsCtAd_IACq2IRW5gtM32pjjkSdwD2ucGUAQ4sGzVNWPsilOn6uFWU8JSCnWKrWfW4iGKH7zsUlp-puxEwc73GHgrirw/s1600/P1050277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Courier New", Courier, monospace; font-size: x-small;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QieYAEndCaEugllqQtM31Q7zaacZHmkbRWjS44Vc_a3vOMtTsCtAd_IACq2IRW5gtM32pjjkSdwD2ucGUAQ4sGzVNWPsilOn6uFWU8JSCnWKrWfW4iGKH7zsUlp-puxEwc73GHgrirw/s640/P1050277.JPG" width="640" /></span></a></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;"> Yellow courgettes</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVXoSlRb7QWecZM4yB9lGs1Rxl8AdPMHMAXbgKr9l81oWb4gjf0KuZRiT5BuIzn80t4B1Jv-5r1OkmABSAv6DfBukPgW46h3k6F1tApon2Lo41g8RI645kj1uSq0_AmDKq5sz7vO2a70/s1600/P1050274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Courier New", Courier, monospace; font-size: x-small;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVXoSlRb7QWecZM4yB9lGs1Rxl8AdPMHMAXbgKr9l81oWb4gjf0KuZRiT5BuIzn80t4B1Jv-5r1OkmABSAv6DfBukPgW46h3k6F1tApon2Lo41g8RI645kj1uSq0_AmDKq5sz7vO2a70/s640/P1050274.JPG" width="640" /></span></a></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;"> Tomatoes - they taste INSANELY good, had my first one yesterday</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfV1AeQtiwxSd6p4qHP3lOzd216RSL_xkcjUdZXtFi9PolQTMnzt61CMFVvvfEYcNmX338L2Qc8KzhCDitUqYwnM6igO4KUlabntXjQSjpf8cHvmTfJnv-HfMvgWc0G38HcZHPlL2zjR4/s1600/P1050281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Courier New", Courier, monospace; font-size: x-small;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfV1AeQtiwxSd6p4qHP3lOzd216RSL_xkcjUdZXtFi9PolQTMnzt61CMFVvvfEYcNmX338L2Qc8KzhCDitUqYwnM6igO4KUlabntXjQSjpf8cHvmTfJnv-HfMvgWc0G38HcZHPlL2zjR4/s640/P1050281.JPG" width="640" /></span></a></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;"> Spaghetti squash, just starting to make off in every creeper direction</span></div>
<br />Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-51197961979221818512013-07-15T23:18:00.001+01:002013-07-15T23:29:05.272+01:00Almond Chicken Curry<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">The internet is the best thing that ever happened to me in the way of learning to cook. Don't get me wrong - I think with absolutely everything becoming digital, we can become disconnected from grounding, earthy things - we don't even need to speak or even message someone to find out what they're doing, let alone go and visit and hug them, we already know it all from their facebook feed. When was the last time you had a spare 15 minutes with nothing useful to do - did you ponder about life and death or draw something, or did you check your emails?</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">But I think cooking is a creative, come down to earth thing, and there's nothing that has helped me develop my passion and breadth of experience anywhere near as much as the internet. Have you noticed old people call it the 'world wide web?' If you call it this, you are old, and it's time to play on your eccentricities.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The thing is, the other day I knew exactly what I wanted to eat: chicken curry, with some sort of thick, a bit creamy, almonds-blended-up-into-a-paste, a bit cinnamony, not necessarily terribly spicy, sauce. Don't know where the craving came from, haven't eaten anything like that for ages, and only when someone wimpy orders something like it in a group takeaway. So, I knew what I desired, and I was very much up for spending an hour or two creating it. But if the 'web' wasn't in existence, how would I make it? I could ring round my neighbours and see if they'd got a curry cookbook. I could take one out from the library? But the thing with cravings is, you have to seize the moment, because if you hang about too long, it goes away, but if you catch it and feed it what it wants, nothing has ever ever tasted so good. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rD6HULgkMwDWn3KjmmJKKTTR-E2uM7l5uRq3ZGrkmxDqrR7JhoBZuCG4wudtOkA4zRz3wOLZOBNqCzFl40pENSqyHoYy18w2WrQsKlGK7zIjygMnQNPMpcNir9PqKRPZPjIEaiIpeq8/s1600/P1050229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rD6HULgkMwDWn3KjmmJKKTTR-E2uM7l5uRq3ZGrkmxDqrR7JhoBZuCG4wudtOkA4zRz3wOLZOBNqCzFl40pENSqyHoYy18w2WrQsKlGK7zIjygMnQNPMpcNir9PqKRPZPjIEaiIpeq8/s640/P1050229.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The other thing about getting recipes from the internet is, you can look at as many different people's takes on the same sort of dish, and decide what's essential, what's not, and what you might do differently. YEARS worth of cookery book learning, condensed into one or two meals.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I found a few recipes for the almond chicken curry I wanted, but this one was just perfect. It's from eCurry: <a href="http://www.ecurry.com/blog/indian/curries/gravies/murgh-badami-curried-chicken-in-almond-sauce/">http://www.ecurry.com/blog/indian/curries/gravies/murgh-badami-curried-chicken-in-almond-sauce/</a> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I chucked in some prunes that needed using up, they were great. I've made this dish three times now, I absolutely love it.</span></div>
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<br />Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-48856969426483358832013-06-19T22:26:00.000+01:002013-06-19T22:40:03.966+01:00My Favourite Salad<div class="separator" style="clear: both; text-align: center;">
My lettuces were ready for eating (i.e. about to get out of control, we're not talking baby leaf) today, so it was definitely salad for dinner. This is my favourite salad, which I'll be honest, takes a long time if you make a decent amount of it because of all the sweating and roasting of vegetables, but you could whip it up in 40 minutes if you made a small, unsweated batch.</div>
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<span style="font-size: x-small;">Ingredients:</span></div>
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<span style="font-size: x-small;">1 aubergine</span></div>
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<span style="font-size: x-small;">2 red peppers</span></div>
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<span style="font-size: x-small;">1 courgette</span></div>
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<span style="font-size: x-small;">some sort of earnest lentil</span></div>
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<span style="font-size: x-small;">feta cheese</span></div>
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<span style="font-size: x-small;">fresh mint</span></div>
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<span style="font-size: x-small;">red onion</span></div>
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<span style="font-size: x-small;">fresh salad leaves</span></div>
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<span style="font-size: x-small;">tomatoes (if you like)</span></div>
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<span style="font-size: x-small;">1. Sweat the aubergine and courgette by chopping them into chunks, sticking them in a colander and pouring tons of salt on them, and leaving them in the sink for 30 minutes. </span></div>
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<span style="font-size: x-small;">2. Meanwhile, roast the red pepper chunks in a bit of olive oil at 200C if you're limited with oven space. Should take about 30 minutes.</span></div>
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<span style="font-size: x-small;">3. Rinse the salt off the other veggies, and pat and squeeze them dry with embarrassing amounts of paper towel. Roast them for 30 minutes as above.</span></div>
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<span style="font-size: x-small;">4. Meanwhile, cook your lentils. I use green speckly ones and they usually take about 35 minutes. Apparently you shouldn't boil them like hell, just simmer.</span></div>
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<span style="font-size: x-small;">5. Leave the lentils to cool or even run some cold water through them if you're eating soon.</span></div>
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<span style="font-size: x-small;">6. Chop up some feta, some red onion and some mint and bung everything together.</span></div>
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<span style="font-size: x-small;">7. Eat with lots of fresh leaves. I chopped up some tomatoes and spread a bit of my homemade (with hazelnuts this time!) pesto on them as they were a bit boring.</span></div>
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I usually put the lentilly salad on the bed of leaves but my bowl overflowed...Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-83220791768000073572013-06-15T14:51:00.000+01:002013-06-15T14:51:03.731+01:00Elderflower ChampagneIt's that lovely time of year again, the elder trees are all suddenly going for it, blooming away. I am taking advantage of this. Off I went to collect the elderflowers in my new basket. The recipe says 25 heads of elderflower, which sounds like loads, but it only takes about 5 minutes to collect.<br />
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Recipe for 10 litres:<br />
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<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;">
<span style="font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">6.7
litres hot water</span></div>
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<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;">
<span style="font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1.170kg
sugar<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;">
<span style="font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Juice and
zest of 7 lemons (I just peeled the rind off them, we'll see if it works)</span></div>
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<span style="font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">3 tbsp
white wine vinegar<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin: 0cm 0cm 10pt 36pt; mso-add-space: auto; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;">
<span style="font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-GB;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">25 heads
of elderflower</span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: x-small;"><b><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1.</span></b><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> Put the hot water and sugar into
a large container (a spotlessly clean bucket is good) and stir until the sugar
dissolves, then top up with cold water so you have 6 litres of liquid in total.<o:p></o:p></span></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: x-small;"><b><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2.</span></b><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> Add the lemon juice and zest,
the vinegar and the flower heads and stir gently.</span></span></div>
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<span style="font-size: x-small;"><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></span> </div>
<span style="font-size: x-small;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: x-small;"><b><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">3.</span></b><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> Cover with clean muslin and
leave to ferment in a cool, airy place for a couple of days. Take a look at the
brew at this point, and if it’s not becoming a little foamy and obviously
beginning to ferment, add a pinch of yeast. <o:p></o:p></span></span></div>
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</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: x-small;"><b><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">4.</span></b><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> Leave the mixture to ferment,
again covered with muslin, for a further four days. Strain the liquid through a
sieve lined with muslin and decant into sterilised strong glass bottles with
champagne stoppers (available from home-brewing suppliers) or Grolsch-style
stoppers, or sterilized screw-top plastic bottles (a good deal of pressure can
build up inside as the fermenting brew produces carbon dioxide, so strong
bottles and seals are essential). <o:p></o:p></span></span></div>
<span style="font-size: x-small;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: x-small;"><b><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">5.</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> <span style="font-size: x-small;">Seal and leave to ferment in the
bottles for at least a week before serving, chilled. The champagne should keep
in the bottles for several months. Store in a cool, dry place<o:p></o:p></span></span></span></div>
Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-28412194884193793522013-06-10T18:10:00.000+01:002013-06-10T18:10:00.081+01:00Homemade Summer Food ThingsWe had a sun-drenched barbeque and I thought it the perfect excuse to make a couple of things I've wanted to for ages. Get them under my belt. The first, PESTO.<br />
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I made the classic pine nut and basil version, but I ended up making the vegan version as I didn't have any parmesan.<br />
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<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">3 handfuls washed basil leaves</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1 handful pine nuts, lightly toasted</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1 clove garlic</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">squeeze of lemon juice</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;"></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1. Whizz up in food processor.</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">2. Add as much olive oil to get it to be a smooth paste.</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">3. Stir in plenty of sea salt, and some black pepper.</span><br />
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Tasty on fresh bread. I also made some salad dressing with it. More lemon juice, more garlic, more oil, more salt and peper. Was alright.<br />
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That flower you can see is from my one and only lupin plant that I managed to grow from seed and keep alive for a year and a half! I snapped it's lovely flower spike off when bumbling past it, and decided not to get very annoyed by this but to admire it in the kitchen - turns out they're excellent cut flowers, it's lasting for ages. I think I must be appreciating it much more now than if it was still in the garden. Hooray. Right anyway next food thing:<br />
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The cover girl cake! The cake on the cover of my new favourite baking recipe book: Honeybuns Gluten Free Baking, by Emma Goss Custard. That book is amazing. This cake - the raspberry and white chocolate cake - has no flour and intriguingly, no butter in it. It's made mostly out of ground hazelnuts. And you roast the raspberries in honey and cinnamon sugar. Everyone loved it.</div>
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<span style="font-family: Times, "Times New Roman", serif;">Lastly, I did an impromptu elderflower cooler type drink. I only had a handful of elderflowers (they've only just started blooming round here), and not much time, so I boiled up a saucepan of water with some golden caster sugar, quite a lot really, not sure how much, peeled the rind off a lemon in strips, and added the flowers, lemon peel and hot sugar water to a big bowl and let it sit and think about things for a couple of hours, then added it to a big jug of icy water last minute. I didn't strain it, a. because everyone had turned up and it would take too long to find something resembling a muslin cloth and b. because I thought it looked quite exciting with all the flowers suspended in the mysterious murk. I provided a tea strained for people to pour it through instead. It was quite a hit.</span></div>
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Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-32032963673582317552013-06-09T17:44:00.001+01:002013-06-09T17:44:58.860+01:00Basket Case<div style="text-align: center;">
I finally got to make a proper basket!</div>
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Mum knew I'd always wanted to so she booked us in on a basket-making day.</div>
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Very chuffed with my basket.</div>
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Soon it shall be full of homegrown veggies!</div>
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Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-28425724340644274702013-05-17T13:53:00.002+01:002013-07-27T16:50:40.209+01:00Coconut Cream Pie<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">I made my first ever coconut cream pie! Pete, Mum and I were dreaming about them so much I had to make one for us to eat.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHux2O7IOvaZ61H2-UivDKeODc4khSg2I3WjqsLCn-GVohnJ22kmrDGr_c5ss84-DTAfoCTFPsBhL26TRj4ZbCvMYsOI5H2aDY58CSu8ixcjyif6aXLJE4Y0qT6l1wxDUC5AlIYpaoeI/s1600/Coconut+cream+pie+(3)+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Courier New", Courier, monospace;"><img border="0" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHux2O7IOvaZ61H2-UivDKeODc4khSg2I3WjqsLCn-GVohnJ22kmrDGr_c5ss84-DTAfoCTFPsBhL26TRj4ZbCvMYsOI5H2aDY58CSu8ixcjyif6aXLJE4Y0qT6l1wxDUC5AlIYpaoeI/s640/Coconut+cream+pie+(3)+-+Copy.JPG" width="640" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Gluten-free, naturally. It was great! I have no pictures of the inside as it got eaten so quickly, but basically it's a pastry base, sweet coconut goo middle, and squidgey airy meringue on top. I read recipes for ones with whipped cream on top and I thought that sounded like the meringue version's rubbish cousin, but mine was so ridiculously sweet I can see why that would work.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Here's the recipe:</span><br />
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<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">Turn the oven to 180C. Grease a 9 inch pastry tin.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">GLUTEN FREE PASTRY:</span><br />
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<li><span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">225g/2 cups gluten free plain flour</span></li>
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<li><span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">pinch salt</span></li>
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<li><span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">110g/ 1/2 cup cold unsalted butter, cubed</span></li>
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<li><span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">2 tbsp sugar</span></li>
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<li><span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1 egg</span></li>
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<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">Rub the butter into the flour and salt until it looks like breadcrumbs.</span><br />
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<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">Mix in the sugar, then the egg. Try and make a ball of dough with it. Add a tablespoon of water if it won't stick together. And as many as you need until it does. You don't want it too sticky though. You just want it to come together.</span><br />
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<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">Roll it out on some foil. Gluten free pastry should be seen and not heard so you want it quite thin - 4-5mm.</span><br />
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<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">Line your tin. You can't do it all in one unless you're a superhuman. I consider myself to have done well if I've managed to get a piece to cover most of the botton of the tin and construct the sides on seperately.</span><br />
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<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">Blind bake for 15-20 minutes, or until it's looking dry and before it gets brown.</span><br />
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COCONUT GOO FILLING:<br />
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<li><div class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: left;">
<span style="font-family: "Arial","sans-serif"; font-size: 8pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">2 1/4 cups cream</span></span></div>
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<li><div class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: left;">
<span style="font-family: "Arial","sans-serif"; font-size: 8pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: x-small;">3/4 cup sugar, plus 1/4 cup for the egg whites<o:p></o:p></span></span></span></div>
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<li><div class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: left;">
<span style="font-family: "Arial","sans-serif"; font-size: 8pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: x-small;">3 eggs, separated<o:p></o:p></span></span></span></div>
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<li><div class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: left;">
<span style="font-family: "Arial","sans-serif"; font-size: 8pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1/4 cup cornflour</span></span></div>
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<li><div class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: left;">
<span style="font-family: "Arial","sans-serif"; font-size: 8pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: x-small;">1 teaspoon vanilla extract<o:p></o:p></span></span></span></div>
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<li><div class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: left;">
<span style="font-family: "Arial","sans-serif"; font-size: 8pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1 3/4 cups dessicated coconut</span></span></div>
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</ul>
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1a. Put the coconut onto a baking tray and bake it in the oven for a few minutes, until it goes brown. This toasting gives it a better flavour.</span><br />
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<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">1. Put the cream and 3/4 cup sugar in a saucepan and bring to a simmer. Meanwhile mix up the egg yolks in a jug.</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;"></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">2. Pour the hot cream into the the egg yolks, slowly at first, stirring lots. If you stick it all in at once you'll get blobs of cooked egg. Leave a residue of cream in the saucepan.</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;"></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">3. Put the cornflour into the cream dregs in the saucepan and stir into a paste. Stir lumps out. Add the cream and egg mixture back into it, a teeny bit at a time, stirring to combine. When you've added enough that it's turning back into a liquid, add the rest of the cream and stir in.</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;"></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">4. Bring to the boil and reduce to a simmer. Cook it like this, stirring constantly, until it thickens, 4-6 minutes.</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;"></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">5. Take off the heat and stir in the toasted coconut and vanilla extract. Pour into your precooked pastry case and leave to cool completely.</span><br />
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MERINGUE TOPPING:<br />
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<span style="font-family: "Courier New", Courier, monospace; font-size: x-small;">6. Oven to 150C. Whip up the egg whites with the remaining sugar to form stiff peaks. Spread over the pie, right to the edges, and bake until it's going lightly brown on the top, about 30 -40 minutes. You can bake it at a higher temperature for less time. The aga's on low at the moment so I just stuck it in there.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIm_nHAgJ5AkyVS4h6mQZnVD9XdGu4rcU_oYeWyL1azti64MoQlH81CWEoSY8uvqHO9uljq9-5S_tNK1FWxircZ-ePYLyotO5Y-wRjOuYNMQYbJD0m5DpwL_V2InQPtKsV_6Q1pzSBoU/s1600/Coconut+Cream+Pie+(12)+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIm_nHAgJ5AkyVS4h6mQZnVD9XdGu4rcU_oYeWyL1azti64MoQlH81CWEoSY8uvqHO9uljq9-5S_tNK1FWxircZ-ePYLyotO5Y-wRjOuYNMQYbJD0m5DpwL_V2InQPtKsV_6Q1pzSBoU/s640/Coconut+Cream+Pie+(12)+-+Copy.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: x-small;">It's so sweet you need to drink a gallon of water after a slice and you feel a bit funny. I have plans for the next one - I think I'll make it as above, but whip up some double cream and somehow inject it under the surface of the meringue....like people inject jam into doughnuts.</span> </span><br />
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<span style="font-family: "Courier New", Courier, monospace;"></span><br />Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-78753194624682313762013-05-09T15:31:00.001+01:002013-05-09T15:31:39.426+01:00Nettle and Dandelion Beer - BottledWe bottled the nettle and dandelion beer! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMldUHviepc-b8jusosetqjNFM81GYjTGyPV8Gbrg6a3v2ob0g8ilkplwhM3hk-5UnelGIPtXDr1w_V8CEMEFGBBy3xsHXqMY9RFe0FXnB0HLMtEGepjKMXDlS5hiGiAKWoL2ktFFa_E/s1600/nettle+dandelion+(16)+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMldUHviepc-b8jusosetqjNFM81GYjTGyPV8Gbrg6a3v2ob0g8ilkplwhM3hk-5UnelGIPtXDr1w_V8CEMEFGBBy3xsHXqMY9RFe0FXnB0HLMtEGepjKMXDlS5hiGiAKWoL2ktFFa_E/s640/nettle+dandelion+(16)+-+Copy.JPG" width="640" /></a></div>
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We recycled old beer bottles and used a capping machine (sounds more sophisticated than it is, it's a bit like one of those big modern corkscrews with the two big arms).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixF_RlgekB4lD42dbfPtKJGaYkVlV1pqrVyAxgwIiVV11cbWOI3n27UnjWvqhDTP5I3NRBZYoH9r926wyITs6FUr-6FyEdfAFXKB4CY0uAwdj36TwB7Tq_TFORufu_kqSPtS1GtOrQjXg/s1600/nettle+dandelion+(20)+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixF_RlgekB4lD42dbfPtKJGaYkVlV1pqrVyAxgwIiVV11cbWOI3n27UnjWvqhDTP5I3NRBZYoH9r926wyITs6FUr-6FyEdfAFXKB4CY0uAwdj36TwB7Tq_TFORufu_kqSPtS1GtOrQjXg/s640/nettle+dandelion+(20)+-+Copy.JPG" width="640" /></a></div>
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Much to my amazement, it smelled very much like beer. We put a teaspoon of sugar in each bottle before filling and capping it, so that it will ferment a second time in the bottle, and get fizzy!</div>
Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-89927091722561742522013-05-06T10:07:00.002+01:002013-05-06T10:08:48.451+01:00Nettle and Dandelion BeerMy brother is turning into a keen brewer, despite being too skint for much equipment, or indeed, ingredients. Therefore he was very excited to read about nettle and dandelion beer, something you can make from free and extremely abundant ingredients. Infuriatingly abundant for most gardeners.<br />
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The recipe says get a bin bag of nettles, a box of dandelion flowers (which is nice and easy as you don't have to dig up the roots and spend ages washing them), boil them for half an hour, strain off the liquor, add three and a bit kilos of sugar, cool it, add the yeast, done. Oh and some citric acid and yeast nutrient. Sounds easy as pie. So we picked a bag of nettles:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPs0clzaog9NS7S5OOrSNafMvuLC3CdgK4-AA9qlP0eyhvxcJqVu2wQlixtY9zDJe0mn5u28OKzX2i4Kze8_chIxg7p2dTJNoXURKb2Ga2x86IhBxpeTKD6MzSJBUdaezvJKdYz3S87fo/s1600/P1040834+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPs0clzaog9NS7S5OOrSNafMvuLC3CdgK4-AA9qlP0eyhvxcJqVu2wQlixtY9zDJe0mn5u28OKzX2i4Kze8_chIxg7p2dTJNoXURKb2Ga2x86IhBxpeTKD6MzSJBUdaezvJKdYz3S87fo/s400/P1040834+-+Copy.JPG" width="400" /></a></div>
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And a box of dandelions:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16Pp0N-RqfccHjZnJNSCFxZBMST0oCM4lMgbWMkAqZchFZ3zsdLZVcKwWNo36ujSskBqQ3lkbMmr9uqCEQzodmcxNjbX7DjggaajI36HgFt03SQElyC1sJvuuEDgVbxzkCgJcLu1CWkM/s1600/P1040833+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16Pp0N-RqfccHjZnJNSCFxZBMST0oCM4lMgbWMkAqZchFZ3zsdLZVcKwWNo36ujSskBqQ3lkbMmr9uqCEQzodmcxNjbX7DjggaajI36HgFt03SQElyC1sJvuuEDgVbxzkCgJcLu1CWkM/s640/P1040833+-+Copy.JPG" width="640" /></a></div>
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And then realised that we didn't have anything big enough to boil it all up in. People into brewing have big stainless steel pots and gas burner things to do it in, but we didn't so Pete spent all day boiling little batches in as many pots as we could find!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAikPC7l64PJh53_MvxoxftAG-mJroS19cVzRAJd0911jlALddHz3GJMjERuOnAXN3OOIDrCKkf_uFFLtH8TNPrWPNgvsq1wK28PEiZc2DLgWCKHSbAMEDpOMWT8xogC6Y4xirdOyyT6o/s1600/P1040843+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAikPC7l64PJh53_MvxoxftAG-mJroS19cVzRAJd0911jlALddHz3GJMjERuOnAXN3OOIDrCKkf_uFFLtH8TNPrWPNgvsq1wK28PEiZc2DLgWCKHSbAMEDpOMWT8xogC6Y4xirdOyyT6o/s640/P1040843+-+Copy.JPG" width="640" /></a></div>
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He does however have a big bucket to brew in, so eventually it all made its way in there and has now finished fermenting.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5F2oCrc0nYOCLU-wsGql73ZyGGhdwZ894KlKUo_Y1fcUmGmsMYwaALraAf-QeOUaAoFdkhdQdns_QOO-sLsYAq7YrcXiigYt6-kZbQyVxCoXhWcDiYvXy423w8OsZVn9QzEhf-lp0oo/s1600/P1040892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5F2oCrc0nYOCLU-wsGql73ZyGGhdwZ894KlKUo_Y1fcUmGmsMYwaALraAf-QeOUaAoFdkhdQdns_QOO-sLsYAq7YrcXiigYt6-kZbQyVxCoXhWcDiYvXy423w8OsZVn9QzEhf-lp0oo/s640/P1040892.JPG" width="640" /></a></div>
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It didn't ferment for as long as we were expecting so the yeast might have died early. It might have gone horribly wrong! I'm not going to be the first one to taste it, that's for sure, it looks disgusting.<br />
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Its golden companion you can see there behind it is the mead! It's basically fermented honey solution. Isn't it beeyoitiful? It's been bubbling merrily for weeks now and shows no sign of settling down. I can't wait to taste that, but apparently I have to wait for a year, and then there's only that much of it! Honey is expensive.<br />
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Soon we shall bottle the nettle and dandelion beer....Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-15216742109460768582013-02-22T14:52:00.001+00:002013-02-22T14:52:21.218+00:00Box Rooms<div class="separator" style="clear: both; text-align: center;">
A box room is one that is smaller than you'd want to spend any length of time in, but big enough that it is possible to and not be at serious risk of starting to eat your knees. It is smaller than all the other rooms, but bigger than a cupboard. They are also distinguishable from cupboards in that they have a radiator and/or a window. If your guest bedroom has no window or a radiator, the reason no-one ever comes back is because you have been putting them in a cupboard when they visited.</div>
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I feel sorry for box rooms because people are invariably disappointed with them. Estate agents market them as bedrooms, and so prospective buyers, excited about the three-bed property at a surprisingly low price, open its door and immediately drop their brows and say, 'Oh. It's a box room. That's a shame,' and murmur consolatory ideas about storing their hardly-ever-used gym equipment and filing cabinets in it.</div>
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My bedroom at university was the box room. I ended up loving it - the door couldn't open completely because of the bed, and I had to keep most of my clothes in the study across the landing, but it heated up in no time, and it was so homely with my bunting strung across the ceiling and fairy lights wrapped around the bed frame. Yes, as soon as someone poked their head round the door to speak to me it felt crowded, and yes sometimes it felt frustrating to shuffle between the bed and everything else at once, but I think there was something remedial about its pared-down-ness. It was just a space to sleep in, and maybe read a book. You couldn't be distracted by anything, you couldn't be reminded of any jobs you had to do. It couldn't be messy or you couldn't get out again until you tidied up. </div>
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My room</div>
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I think box rooms just need to be given more dignity. Estate agents calling them bedrooms means people will be hoping for this:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQqHd24jKnX2msi0iuMyH23W8fZ-NLIg1B034qNhVGEFeyOkL1vJXaLNhtPrTv28LVHE3cJodNxrvzHJpPjIBTaFGn17Q-DyiRSEkdp6KS9keHx5OdTed8A5xBJvbgx8ePN70sVcdhgJg/s1600/bedroom1-de.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQqHd24jKnX2msi0iuMyH23W8fZ-NLIg1B034qNhVGEFeyOkL1vJXaLNhtPrTv28LVHE3cJodNxrvzHJpPjIBTaFGn17Q-DyiRSEkdp6KS9keHx5OdTed8A5xBJvbgx8ePN70sVcdhgJg/s320/bedroom1-de.jpg" width="250" /></a></div>
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...even though they know the dimensions are 6'x7'.</div>
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They should be called something that whispers of their potential: 'Interest Room,' or 'Creative Space Room.' You could give it a theme that you'd never take the risk of dressing the bigger rooms in your house in - a little six foot by six foot bonkers room. You could make it into a jungle, or a mad, tasteless leopard-print boudoir with a disco ball that you've secretly always wanted but know it's terribly naff.</div>
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Yes, you could still keep your gym equipment in it...</div>
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Today is World Thinking Day, and this year's thought theme is reducing child mortality, as well as box rooms. It is one of the World Health Organisation's and UNICEF's targets: to reduce child mortality by two thirds from 1990 to 2015. They've seen that schemes such as those in developing countries that provide vitamin A supplementation, oral rehydration therapy and vaccinations can save millions of children's lives a year.</div>
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Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-50177190393997996912013-02-11T14:53:00.000+00:002013-02-11T14:53:16.155+00:00Broccoli Pasta Recipe à la Emmerr<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjmqiiGLjZ-9IKMpGYf1m8h1L9X54RpN0K4wx-x26wD92QPEGqUx7il9YX22eVMKJUqrokRwdxuJ3nUd8HvyZTcd5uoMO2iwcIi0CTNJR0lNjf0F4lVROFUKHUHQY8BiSWyUvls0cfeRM/s1600/P1040827+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjmqiiGLjZ-9IKMpGYf1m8h1L9X54RpN0K4wx-x26wD92QPEGqUx7il9YX22eVMKJUqrokRwdxuJ3nUd8HvyZTcd5uoMO2iwcIi0CTNJR0lNjf0F4lVROFUKHUHQY8BiSWyUvls0cfeRM/s640/P1040827+-+Copy.JPG" width="640" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Spaghetti</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Broccoli</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Philedelphia / equivalent</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Slivered almonds (or just chop them yourself)</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Cheddar cheese</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Salt and pepper</span><br />
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<span style="font-family: "Courier New", Courier, monospace;">1. Put pasta onto boil in salted water.</span><br />
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<span style="font-family: "Courier New", Courier, monospace;">2. Halfway through pasta boilage, chuck broccoli florets into water with it.</span><br />
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<span style="font-family: "Courier New", Courier, monospace;">3. Put almond slivers in a dry frying pan and heat to toast them. </span><br />
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<span style="font-family: "Courier New", Courier, monospace;">4. When spaghetti and broccoli are done, drain (hoik broccoli out if done before pasta).</span><br />
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<span style="font-family: "Courier New", Courier, monospace;">5. Mix a dollop of Philedelphia in.</span><br />
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<span style="font-family: "Courier New", Courier, monospace;">6. Add toasted almonds.</span><br />
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<span style="font-family: "Courier New", Courier, monospace;">7. Finely grate some cheddar cheese over the top and grind some pepper over it too.</span>Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-14556973495727151592013-02-08T10:24:00.001+00:002013-02-08T10:24:49.649+00:00The Street Art of Slinkachu<div class="separator" style="clear: both; text-align: center;">
Slinkachu leaves scenes with little 1cm tall figures for passers by to discover.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07sjRt-oF1BA9RdUAetLHa4HjMZUhaZN3FhTpp-Aj41LBrg-JUX2r6FrpjU0JhqOVVerGIxlUpgTcHmia2QTX-bv9TZjPKL3P3SlZWlPYp19Q5MYdrcu-tbjET02bArgn-H8Xf7OCBKk/s1600/Slinkachu_Overpowered.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07sjRt-oF1BA9RdUAetLHa4HjMZUhaZN3FhTpp-Aj41LBrg-JUX2r6FrpjU0JhqOVVerGIxlUpgTcHmia2QTX-bv9TZjPKL3P3SlZWlPYp19Q5MYdrcu-tbjET02bArgn-H8Xf7OCBKk/s320/Slinkachu_Overpowered.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLdtyDlwHGd6GfGCebd7COWQN3__2bAESCUOe3mNcXdXISM9_dDCLuPl8c38bN9ftJ3_whtZLkQaekCigquZlZQ9toY-aKNJCvTYemsVcX0HwvZf-VYizR4PAW4TTPOX90zaEd99ipmD4/s1600/slinkachu_street+art.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLdtyDlwHGd6GfGCebd7COWQN3__2bAESCUOe3mNcXdXISM9_dDCLuPl8c38bN9ftJ3_whtZLkQaekCigquZlZQ9toY-aKNJCvTYemsVcX0HwvZf-VYizR4PAW4TTPOX90zaEd99ipmD4/s320/slinkachu_street+art.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsha1AdThp8VQLPUxkGfsgeYHXsw5Cw92PbQ__E6d1kPQlajkSZc_AaxHn0yi7pI-Zzi6pxzpMO6CVcTeiV1yiIkp0IGlQD2mzKD6x237Wq3r1mLG0P2rvG2sjQB34sFFhZ62QTTelMwI/s1600/slinkachu_street+art2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsha1AdThp8VQLPUxkGfsgeYHXsw5Cw92PbQ__E6d1kPQlajkSZc_AaxHn0yi7pI-Zzi6pxzpMO6CVcTeiV1yiIkp0IGlQD2mzKD6x237Wq3r1mLG0P2rvG2sjQB34sFFhZ62QTTelMwI/s320/slinkachu_street+art2.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjWe4swMia0wRmyWk2qot6SoZ-bhydVvwGK83KOqhXv46sZXv5ZMbFLQIH4l30TXzEQml9PuBpouWEnmhJvIm_OQIdqOfzU_H32-r8VuiAUCo856Qs2czAn0PZDmXF3j7qIPHTnWg4Axk/s1600/slinkachu_street_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjWe4swMia0wRmyWk2qot6SoZ-bhydVvwGK83KOqhXv46sZXv5ZMbFLQIH4l30TXzEQml9PuBpouWEnmhJvIm_OQIdqOfzU_H32-r8VuiAUCo856Qs2czAn0PZDmXF3j7qIPHTnWg4Axk/s320/slinkachu_street_03.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGI6AEAwi1WvkmlHqsGcRdJ9ElU6BT1zRgVkB53vbBh_Iy8UPXeOMc_XFolRCguUdmwn7aPUMo52rUFiAlhv7uDJoM-9EuzvMfOFMBRmo5t_lJo8cxGrjsX0gGzH56YDmIrvibe0CL6-A/s1600/Slinkachu-street-art-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGI6AEAwi1WvkmlHqsGcRdJ9ElU6BT1zRgVkB53vbBh_Iy8UPXeOMc_XFolRCguUdmwn7aPUMo52rUFiAlhv7uDJoM-9EuzvMfOFMBRmo5t_lJo8cxGrjsX0gGzH56YDmIrvibe0CL6-A/s320/Slinkachu-street-art-2.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvir5Nl5gm0BxSjVCca3DDYeITB1mL6PsFxWvPq7Y1BnqpF4ZczxBZXzJp9DkOhay1UyNwIMwjAn8Nf6bH_DUPcMHE836pV0jmwmFLQ82hZsVzGphKjts4-XBx1h4QcK4-WhnBk2FybFY/s1600/Slinkachu_Blaze%252520of%252520Glory_L_unurth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvir5Nl5gm0BxSjVCca3DDYeITB1mL6PsFxWvPq7Y1BnqpF4ZczxBZXzJp9DkOhay1UyNwIMwjAn8Nf6bH_DUPcMHE836pV0jmwmFLQ82hZsVzGphKjts4-XBx1h4QcK4-WhnBk2FybFY/s320/Slinkachu_Blaze%252520of%252520Glory_L_unurth.jpg" width="320" /></a></div>
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<a href="http://slinkachu.com/home">http://slinkachu.com/home</a>Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-47767460712245441672013-01-25T10:14:00.000+00:002013-01-25T10:14:00.283+00:00Vegetable of the Week: The King Oyster MushroomThe King Oyster Mushroom is like the oyster mushroom's brother who has taken lots of steroids and now works as a bouncer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7CWaLGrVJ8YCTnwmgAe65TM931DD_MtJH-4ZHM9tlnnNbdLivMJkLJt_yRERJZts9B5Da6yqbwt_1PH7nVb3QkUodryVH2UNWMRjp3TI19q-nYhrEEanUzuU8GqG224Ep5TcFhsjqyQ/s1600/IMG_3666+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7CWaLGrVJ8YCTnwmgAe65TM931DD_MtJH-4ZHM9tlnnNbdLivMJkLJt_yRERJZts9B5Da6yqbwt_1PH7nVb3QkUodryVH2UNWMRjp3TI19q-nYhrEEanUzuU8GqG224Ep5TcFhsjqyQ/s640/IMG_3666+-+Copy.JPG" width="640" /></a></div>
I have to admit this is a bit of a sad speciment but he still tasted fantastic. I found a recipe for vegetarian bacon that was just king oyster mushroom sawn into planks, saturated with smoked paprika and salt and fried. Didn't have any smoked paprika so I used normal and it was tasty. But nothing like bacon.<br />
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I also tried grating them into ommelettes and sauces, which was very good too. In a subtle, grated way.Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-12137104394341275652013-01-22T10:09:00.000+00:002013-01-22T10:09:37.988+00:00My First Sewing Project<span style="font-family: "Trebuchet MS", sans-serif;">...well, since the kite I made in year 6.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE2eWLyPxhzaNlPeAbpML5rOZDyKdK1ln3iQv1UALrPG1O-D6Au3umxNVrMxSo84LWev9oCKlND0cNYSyN8WRSqqsarSWMaKl3FCjUD9yS3EDI5FUxx-Hu18AKT1wvZJ0M3qL2O2-Yucg/s1600/IMG_3273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE2eWLyPxhzaNlPeAbpML5rOZDyKdK1ln3iQv1UALrPG1O-D6Au3umxNVrMxSo84LWev9oCKlND0cNYSyN8WRSqqsarSWMaKl3FCjUD9yS3EDI5FUxx-Hu18AKT1wvZJ0M3qL2O2-Yucg/s640/IMG_3273.JPG" width="452" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">I made it with Famie, from the Burda 7494 pattern, in a cotton linen blend.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Vcv3OEhQeNZybl2J9xVNiHriiYWCz9IK9oZBMKvJ1yJX82tnTfIDpLVvvm5NiDQrSUTxlN3oaqS4HGzdbm4Mz2zvIbjoytvOu8NSI4SqIlj6-6XRLUofXKl3thyphenhyphen3H8GWcdr_3_T8DQk/s1600/IMG_3280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Vcv3OEhQeNZybl2J9xVNiHriiYWCz9IK9oZBMKvJ1yJX82tnTfIDpLVvvm5NiDQrSUTxlN3oaqS4HGzdbm4Mz2zvIbjoytvOu8NSI4SqIlj6-6XRLUofXKl3thyphenhyphen3H8GWcdr_3_T8DQk/s640/IMG_3280.JPG" width="448" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><br />I've already been wearing it to WORK, yes that's right, I can work now.</span></div>
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<span id="goog_2055404840"></span><span id="goog_2055404841"></span>Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com1tag:blogger.com,1999:blog-7167747938836182214.post-35881124321469687912013-01-14T11:34:00.000+00:002013-01-14T11:34:26.376+00:00Macklemore & Ryan Lewis - Tiny Desk ConcertWhen I think of rap and hiphop, some of it's great and some of it's not, but there's certain associations that are off the agenda for it. Homosexuality, for example. But I have just discovered an artist that made my eyes goggle - he's just smashed it all up and it's in a word, <strong>amazing</strong>. As in, I was amazed, as well as the teenage word for very good. Sterotypical chart-topping rappers are black and make a living covering subjects such as the objectification of women, the purchase of heavy gold jewellery and cars as status symbols, and how firearms can be used to assume dominance over other fellow humans. This new star, Macklemore, is a white rapper (a very very good one), whose subject matter includes how gay marriage should really not be an issue and how much fun it is buying clothes at charity shops. Subjects such as these are not completely ground-breaking for music thanks to the popularity in the last few years of musical comedy - comedians managing to play some power chords on a guitar or piano, whilst spilling out a monologue, usually rhyming, in a simple tune, about topical issues. Personally, I dislike most of them, probably because I have a personality trait which makes me dislike what is popular. No, the thing that is incredible about Macklemore and Ryan Lewis's music is not the subject content alone, it's the fact that it is so incredibly GOOD whilst being all that. It's very good hip hop, Macklemore's rapping is excellent - and it's live. If you're put off by the prospect of a 15 minute video, just do the first (gay rights) or second song (charity shopping). Look up the lyrics, too, he talks pretty fast and they are cracking...<br />
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<iframe frameborder="0" height="338" scrolling="no" src="http://www.npr.org/templates/event/embeddedVideo.php?storyId=166256822" width="600"></iframe><br />Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com1tag:blogger.com,1999:blog-7167747938836182214.post-85981944925888532792013-01-05T17:49:00.001+00:002013-01-05T17:49:52.703+00:00Polar bears and huskies<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/JE-Nyt4Bmi8?feature=player_embedded' frameborder='0'></iframe></div>
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Look at these polar bears playing with the huskies! They're having a great time!Emmerrhttp://www.blogger.com/profile/03600895475551049895noreply@blogger.com0tag:blogger.com,1999:blog-7167747938836182214.post-20747057541251697142012-12-31T11:21:00.000+00:002012-12-31T11:21:02.486+00:00Irregular Choice<span style="color: black; font-family: "Courier New", Courier, monospace;">It happens every year. In the summer, I become a hippie who only needs 3 sets of clothes and one set of flip flops. I denounce materialism and scoff at people who go shopping at the weekend. I declare I no longer need 'things' to make me happy and am going to throw away most of my possessions.</span><br />
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<span style="color: black; font-family: "Courier New", Courier, monospace;">Then Autumn sets in, it gets colder, and I remember I wear at least 3 sets of clothes at once outside summertime. You can't do as much stuff outside and eating raw leaves doesn't sound that nice anymore. I start to feel a yearning for cinched wool dresses...</span><br />
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<span style="color: black; font-family: "Courier New", Courier, monospace;">By Christmas I'm wishing I was a millionaire again, like everyone else. I've found so many lovely things I desperately want, as a by-product of shopping for presents and because internet browsing has long replaced slacklining in the garden. 6 months ago all I wanted to look like was healthy and beachy, now I want to look like one of the ladies from Mad Men, with their structured flattering dresses and painted lips.</span><br />
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<span style="color: black; font-family: "Courier New", Courier, monospace;">Happily for me, I have been completely spoilt this Christmas (and birthday of course, got to love having them at the same materialistic time), and am now the proud owner of many yearned-for 'things', including a red leather retro Roberts radio to go with my Mad Men outfits, a posh new stereo for my little car and a whole sewing machine to make my Mad Men outfits with (more on that in another post...). However the finding 'things' exciting doesn't get cured so easily, that takes another couple of months, so please share with my the joy of admiring the shoes from Irregular Choice. If I was indeed a millionaire and my feet agreed with anything other than boots made of duvet I would buy lots of them.</span><br />
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