tag:blogger.com,1999:blog-78341551397530120242024-03-05T16:00:37.676+00:00Aineliviaaineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-7834155139753012024.post-90034006198519897562022-03-08T16:08:00.000+00:002022-09-17T11:17:23.897+01:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgtFDnwuGUFbrXL8N1QLOShlsoAwjaH1RduKJBfRa2wzuaP5kITW8ZEHIIKvWj-6V8tZeO8pvk7r4Zm3N-jv6PMQ-H4wAugzuZEtvJTwvp9KNz7klpDM196xRjUMZDlKYeaERgqXsv3d8MEzkEI49FwWA2LpbIe_03Gr9OwKO1vPdCou8fBQJFodhL2=s864" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="486" data-original-width="864" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEgtFDnwuGUFbrXL8N1QLOShlsoAwjaH1RduKJBfRa2wzuaP5kITW8ZEHIIKvWj-6V8tZeO8pvk7r4Zm3N-jv6PMQ-H4wAugzuZEtvJTwvp9KNz7klpDM196xRjUMZDlKYeaERgqXsv3d8MEzkEI49FwWA2LpbIe_03Gr9OwKO1vPdCou8fBQJFodhL2=w640-h360" width="640" /></a></div><br />I've been thinking. Just when I thought life might return to something like normal, boom we have a war. We have a war. But we are not at war, yet. But is it only a matter of time? <p></p><p>For those of us who remember, this feels very much like the Cuban Missile Crisis, though much more dangerous. I just hope that people are not being advised to hide under tables like we were in 1962. It was 1962, wasn't it? Of course then we had John F and Robert Kennedy steering the situation. Would that we had their like today. Well there is of course Vlodomyer Zelensky and his compatriots, showing a lot more leadership than the current incumbent of No 10 Downing Street. Xander "De Piffle" Johnson. And no, that is not a typo, that's what I call him. And it's not a word I made up from his actual name De Peffle, it is an actual word, my Oxford Concise says so. Piffle Noun and Verb. Piffler Noun. Piffling Adjective. Here endeth the lesson. Look it up.</p><p>We are now into the 12th day of the Russian Invasion of Ukraine, I think, I've lost count. Luckily I was on holiday for most of last week so managed to get away from the wall to wall news reporting. Now at home again, it seems to be all that's on tv. BBC2 is running all day news, then there's Sky, BBC News, CNN, France24, Al Jayzeera. RT the Russian News Channel is notable by it's absence. But I can only say I'm grateful for that absence. What I saw of it at the start of the invasion didn't really resemble a news Channel but rolling propaganda. I feel sorry for the Russian people. After hundreds of years of Czars, some of them crazy, some of them forward thinking, then Communist Dictators, they deserve better.</p><p>So what do we have to look forward to..... Skyrocketing energy prices, which will have a knock on effect on EVERYTHING. Will we then find ourselves drawn into war? Only time will tell. That's not much to look forward to, so I shall find something I can do/focus on that will take my mind off the possibility that after years of relative peace in the world, Europe, indeed the entire Planet may yet again descend into war, possibly nuclear. And all we have to hide under are tables? </p><p>And the people of the Ukraine, who's lives, homes, hopes and dreams have been shattered in the last week. What of them? Will the yet see their country wrested from the clutches of a tyrant? I do not understand how anyone can think that Ukraine does not have a right to exist and is historically, culturally and geopolitically a part of Russia. Has the Russian leader forgotten the Holodomor? Has he forgotten how his predesscessor Stalin induced an artificial famine in Ukraine that killed millions of Ukrainians? Like my country, Ireland, would ever want to return to British rule. I think not.</p><p>When I opened my laptop today, the picture that came up was The Bridge of Mostar in Bosnia Herezogovnia. The image is a current one. The bridge has been rebuilt it was destroyed in the war. Is this a sign of hope? Can we say, and this too will end.</p><p><br /></p><p>So I'm off to have lunch. Life goes on, I hope. Lets be kind, thoughtful and generous of the abundance we have. </p><p><br /></p><ul class="list-unstyled md-mendel-list md-list-order-" style="background-color: white; box-sizing: border-box; color: #1a1a1a; font-family: -apple-system, BlinkMacSystemFont, "Helvetica Neue", "Segoe UI", Roboto, Arial, sans-serif; font-size: 16px; list-style: none; margin: 20px 0px; padding-left: 0px;"><li style="border-bottom: solid 1px var(--gray-500); box-sizing: border-box; clear: left; margin-bottom: 20px; overflow: hidden; padding-bottom: 20px;"><div style="box-sizing: border-box;"><p class="topic-paragraph" style="box-sizing: border-box; font-family: Georgia, serif; font-size: 1.125rem; line-height: 1.6; margin-bottom: 0px; margin-top: 0px; padding-bottom: 30px;">“For to be free is not merely to cast off one's chains, but to live in a way that respects and enhances the freedom of others.” - Nelson Mandela</p></div></li></ul><p><br /></p>aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0tag:blogger.com,1999:blog-7834155139753012024.post-55772431260492605882022-02-15T00:50:00.000+00:002022-09-17T12:35:22.348+01:00February 2018 -The Way I See It<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Trees in Suffolk</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Local Cafe Society Wild Life<br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mill Hill School<br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Toadstool Town</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLqnHgPzThwllZnSavwYeid38DFOrssIRLabgszHGSjDXhZ4FpSjsBwIp1G8Vuc0IZfSveZHde3oeRMjNj7jqndXdX4AaCLQBR2I8lmw_VVQ4V-zeJJU2TMxfcvy32kzukDRW9gMmKZw/s1600/P1020161.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLqnHgPzThwllZnSavwYeid38DFOrssIRLabgszHGSjDXhZ4FpSjsBwIp1G8Vuc0IZfSveZHde3oeRMjNj7jqndXdX4AaCLQBR2I8lmw_VVQ4V-zeJJU2TMxfcvy32kzukDRW9gMmKZw/s400/P1020161.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mill Hill Wine Shop<br /></td></tr>
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aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0tag:blogger.com,1999:blog-7834155139753012024.post-18424484275218429582022-01-25T12:35:00.000+00:002022-09-17T11:58:40.784+01:00TLPK 1 Quiche Lorraine or a Marbles Board..... ?<span face=""trebuchet ms", sans-serif" style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNRmRT8QSWHDzFVRsH53MQULJUBZ9KQTYKZfll6VDKQ-ikTv87avRux3aYmeC7WKnWKF-JXt6N0UVDgSenWo2pZIcyg5cyVwd1G13wyniqKumi8ipcbe3aV1MX3ZJylbTih9GdkTNWYI0/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNRmRT8QSWHDzFVRsH53MQULJUBZ9KQTYKZfll6VDKQ-ikTv87avRux3aYmeC7WKnWKF-JXt6N0UVDgSenWo2pZIcyg5cyVwd1G13wyniqKumi8ipcbe3aV1MX3ZJylbTih9GdkTNWYI0/s320/20190822_140755+%25282%2529.jpg"></a></div>Decided to set myself a little project. Having spent the last five years negotiation my way through the IBS food mine field, learning what is low fodmap and what is high fodmap. I have the Monash Fodmap app on my phone and that tells me which foods are high in fodmap and which are low. And so I negotiate supermarkets, android phone in hand checking if my veg or fruit are ok for me. Because meat is generally not a problem, what is a problem is how it is cooked.</span></div></span><span style="font-size: large;"><span face=""trebuchet ms", sans-serif"><br></span><span face=""trebuchet ms", sans-serif">Going to restaurants is fraught with difficulties. With so much of today's restaurant food perhaps pre-prepared to some extent, I usually have to ask for the Allergens Menu (every restaurant should have one, its the law) and that's a hefty read before I even begin to eat, with the result that I tend to go to those restaurants where I can have a meal that has neither touch or been prepared with Onions or Garlic. So watching a rerun of Rachel Khoo's, The Little Paris Kitchen on TV, I wondered idly if I could "Low-Fodmapise" some, of the recipes, those containing Onion and Garlic. There is also a lovely section in the book on Sauces and Salad Dressings.</span></span><br><span face=""trebuchet ms", sans-serif" style="font-size: large;"><br></span><span face=""trebuchet ms", sans-serif" style="font-size: large;">There are 102 recipes, with Sauce Recipes and Creme Patisierre. So with the exception of Shellfish, Scallops, Mussels and Oysters I will attempt to cook these over the next year and improve my knowledge of French Cuisine, which I've always thought of as fiddly and complicated. </span><br><span face=""trebuchet ms", sans-serif" style="font-size: large;"><br></span><span face=""trebuchet ms", sans-serif" style="font-size: large;">After watching the TV programmes of The Little Paris Kitchen, Rachel has enthused me to give it a go. So there will be no marathon of cooking here, just 102 recipes in 365 days. Nothing like Julie Powell's 524 recipes in 365 days, no killing of Lobster, definitely no Mussels (the orange colour of Mussels turns my stomach and I trust my gut instinct) or Scallops and no Aspics. Aspics are toast! Anything containing Onions and/or Garlic will have to be replaced, so my replacements will be pure experiment.</span><br><span face=""trebuchet ms", sans-serif" style="font-size: large;"><br></span><span face=""trebuchet ms", sans-serif" style="font-size: large;">An so yesterday I set out to make one of my favourite dishes, a Quiche Lorraine or a Bacon and Egg tart. First to make the pastry. Easy peasy. I like to blind bake mine and for the first time I used baking beans, a present from Chas. Anything to make life easier. Did I say easy-peasy? Well things are easy peasy when the instructions are followed as on the baking beans container...... unfortunately yours truly, didn't... oh dear </span><br><span face=""trebuchet ms", sans-serif" style="font-size: large;"><br></span><br><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTRQrOAdE8co4mQE7uDLIY1q7XZIrx2IRVVUFzsqHwSG_3ItDY19lcxKUO28I0vr3vrs1l88qRDuZoE5JIRr_0q2EhNzVbeRjjll4VAO4i_GzhcVJ3zgKYQshqmXyVEDkoPTFyNOhw0L_/s1600/P1030043.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTRQrOAdE8co4mQE7uDLIY1q7XZIrx2IRVVUFzsqHwSG_3ItDY19lcxKUO28I0vr3vrs1l88qRDuZoE5JIRr_0q2EhNzVbeRjjll4VAO4i_GzhcVJ3zgKYQshqmXyVEDkoPTFyNOhw0L_/s320/P1030043.JPG" width="320"></a></div><span face=""trebuchet ms", sans-serif" style="font-size: large;">These two photos show the result of my first use of baking beans. Looks something like a marbles board game eh! I had to wait until it cooled down before I picked out each and every bean, washed and dried them. And here's a photo of the finished product. Well it gave us something to laugh at. And it's back to the drawing board on this one. Spot the undeliberate mistake? Yes, baking beans go on top of crushed baking parchment.....</span>aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0tag:blogger.com,1999:blog-7834155139753012024.post-8541639382681716692022-01-18T15:32:00.000+00:002022-09-17T12:00:24.286+01:00TLPK -2 Madelaines au citron<span face="arial, helvetica, sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfhIauaGHD3oMwTX7jVgqvu8_Pgqcwhy6gF7w65QR5gWQ0biguZwMvmMXQ5BihWjuooGGLj-oVeYb0K6tBI-_yt6GEOHPDG82WGskiL2vRzVca2sFD-YKD-r0XMioue45BivyPfgacJmM/s2048/P1030141.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfhIauaGHD3oMwTX7jVgqvu8_Pgqcwhy6gF7w65QR5gWQ0biguZwMvmMXQ5BihWjuooGGLj-oVeYb0K6tBI-_yt6GEOHPDG82WGskiL2vRzVca2sFD-YKD-r0XMioue45BivyPfgacJmM/w512-h384/P1030141.JPG" width="512" /></a></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div>From the moment I saw Rachel cook these<a href="https://www.bbc.co.uk/food/recipes/madeleines_with_lemon_65371"> Madeleines with Lemon Curd</a> on The Little Paris Kitchen I knew I had to try them. I loved the idea of a fresh Raspberry in the centre filled with Lemon Curd. Though straight away there was a problem, I had no Madeleine tins or muffin tins. That's where <a href="https://www.lakeland.co.uk/73287/Reinforced-Silicone-12-Cup-Madeleine-Pan">Lakeland</a> come in handy. So I ordered some. And they arrived on a Saturday, so I set to making the batter. </div></span><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">The TLPK recipe is pretty straightforward, made the batter and put it in the fridge for a few hours. Now I've never been much of a baker and the second thing I didn't have was a piping bag, so how do I get just the right amount of batter in the Madeleine shell? I am sure there are tricks and tips I'm just not aware of so I just went ahead and did it my way. Oh yes I did it my way. And that didn't work out too well. So I googled piping bags and found I could make my own <a href="https://www.youtube.com/watch?v=7suA_urD4bg">piping bag from a plastic storage bag</a>. Just fill with batter and clip off one corner, hey presto it works. I got just the right amount of batter in the shells.</span><br /><span face="arial, helvetica, sans-serif"><br /></span></div>aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0tag:blogger.com,1999:blog-7834155139753012024.post-85945581308356970562022-01-11T12:25:00.000+00:002022-09-17T11:38:52.684+01:00Bolognese Sauce, Homemade Tomato Sauce and how to re-grow Spring Onion Greens<div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwhvMEtwnRomh7xGuoBZm4MYsdC0F5ZXRdPIDgutlJF3wC9ip03C7NFDoRKfe00t0u3tpKrQZv3MX5iFEIXiJFv5y-aFeIvNX3lAqaZr5PP20M4ImOfg2y2Ei7V2q5g_W3vhPxjLpzuXA/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="214" data-original-width="320" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwhvMEtwnRomh7xGuoBZm4MYsdC0F5ZXRdPIDgutlJF3wC9ip03C7NFDoRKfe00t0u3tpKrQZv3MX5iFEIXiJFv5y-aFeIvNX3lAqaZr5PP20M4ImOfg2y2Ei7V2q5g_W3vhPxjLpzuXA/w320-h214/P1020748.JPG" width="320" /></a></div>One of the dishes I missed most when I first started eating Low-Fodmap (LF) was Spaghetti Bolognese. My Bolognese sauce had always contained large amounts of Onion, Celery, Mushrooms, Carrots, Courgettes and Garlic. And Onions, Mushrooms and Garlic were now on the list of things I dare not eat. Bolognese without Onions and Mushrooms especially would never be the same again. Never. My Bolognese sauce was now pretty bland, not the thing of joy it had been, both to make and to eat.<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">I've tried every which way to make a Bolognese Sauce that matched the richness of my pre-LF sauce. Just recently a friend sent me a recipe which is her mother-in-laws, and her mother-in-law is Italian, so I thought I'd give it a go. I noticed that there is no Garlic in this recipe, although there are Onions, which I have replaced with Spring Onion Greens.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;"><br /></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;"><br /></span></div><div class="MsoNormal"><b><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">Bolognese Sauce<o:p></o:p></span></b></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">serves 4 - 6<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">40g Butter<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">2 Tablespoons Olive Oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">1 Tablespoon Garlic Infused Oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">1 Carrot chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">1 Celery Stalk<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">50g Unsmoked Bacon chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">550g Minced Beef<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">150ml Red Wine<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">1Tablespoon Tomato Puree<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">150ml Homemade Tomato Sauce (see recipe below)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">150ml Chicken Stock<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">Salt and Black Pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">150ml Lactose-free Milk<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">6 Tablespoons Parmesan Cheese<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">Parsley<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">Chives<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">Spring Onion Greens<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">Method:<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">1. In a large heavy bottom pan, heat the Butter and Oil, add the Vegetables and unsmoked Bacon and cook over a low heat for 5 minutes.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">2. Increase the heat and crumble the Minced Beef into the pan. Cook, stirring all the time until the Beef has browned. Add the Wine, give it a couple of minutes until it evaporates. Add the Tomatoes. Add Tomato Puree and stir until the Tomatoes and Puree are absorbed into the meat and veg.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">3. Add Parsley, Chives, Spring Onion Greens.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">4. Add 150ml of Homemade Tomato Sauce.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">5. Add Chicken Stock. Turn the heat down and simmer uncovered on a low heat for about 30 minutes.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">6. Add Salt and Black Pepper to your taste.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">7. Cooking slowly, covered for at least 1hr 30 minutes ( I usually cook mine for 2 hrs, adding the milk a little at a time until used up.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">8. During this time, if you like the sauce more liquid than dry also add a little water at a time with the milk.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">I usually make this the day before I need it as it tastes better the next day. And I make a large batch which I can then freeze in portions.<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><u><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">Homemade Tomato Sauce<o:p></o:p></span></u></b></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">Ingredients:<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">1 can of Tomatoes<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">1 tsp dried Oregano<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">1 tsp dried Basil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">½ tsp Salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">½ tsp Balsmic Vinegar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">½ tsp Maple Syrup<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">1 Carrot chopped and steamed (use water in Tomato Sauce)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">Method:<o:p></o:p></span></div><div class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">1.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">Place all ingredients in Food Processor and process until smooth.<o:p></o:p></span></div><div class="MsoListParagraphCxSpLast" style="text-indent: -18pt;"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">2.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">Put into pan with a little olive oil and simmer gently for 30 minutes. If needed add a little water as it cooks.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">When cool measure into 150ml portions and put into freezer bags and freeze, ready to use in Bolognese Sauce or just on its own with pasta.<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6iNfY-52L2KUPPRDeocUchSZ3rACdwBPm7vJlDjt5ENu4iC4DSqku4O6C-rxms1JCKIm6992IVIBFdxD4MQu2AHxK7DsVArs4HYUnvbgLIZobPqRS1-GAfaAa7vfFOUv-4q-A2sG6g4E/s1600/P1020745.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6iNfY-52L2KUPPRDeocUchSZ3rACdwBPm7vJlDjt5ENu4iC4DSqku4O6C-rxms1JCKIm6992IVIBFdxD4MQu2AHxK7DsVArs4HYUnvbgLIZobPqRS1-GAfaAa7vfFOUv-4q-A2sG6g4E/s320/P1020745.JPG" width="320" /></a></div><div class="MsoNormal"><b><u><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">Spring Onion Greens Re-Growing<o:p></o:p></span></u></b></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">When I have used all the green of the spring onions I buy, I place the white parts in a jar of water just to cover the roots. Leave and the green part of the Spring Onion will re-grow.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">If you are doing this indoors, please replace the water daily, as there can be a smell. If re-growing outdoors, I don’t worry about this too much.<o:p></o:p></span></div><br /><div class="MsoNormal"><span style="font-family: tahoma, sans-serif; font-size: 14pt; line-height: 21.4667px;">When you have a new crop of Spring Onion Greens, cut the green parts, and chop or cut with scissors. Place in Ice Cube trays, stuff as much as you can into each ice cube compartment and then add a little water and freeze. When frozen you can then decant into Freezer bags and you have Spring Onion Greens to add to your cooking.</span></div>aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0tag:blogger.com,1999:blog-7834155139753012024.post-50948387107259565962021-12-14T16:59:00.000+00:002022-09-17T12:34:10.415+01:00Eating Low-FODMAP 101<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 14pt; line-height: 115%;">At the
beginning of 2014 I set myself a project, a la Julie Powell's - A Year of
Cooking Dangerously - I would cook all the recipes (with the exception of the
shell-fish) in Joanne Harris' and Fran Warde's - The French Kitchen, minimum
one recipe a week was my goal. And I made a good start cooking three recipes from the book, two of which are here on my blog and the third Tarte Tatin which I never got around to posting. And then Fate did, as Fate does,
intervene. And I spent 6 weeks lurching
between episodes of dia and vomiting, one particularly bad episode after trying
a fritatta for the first time (never
again), there are two no-no's on my list now, shell-fish and fritatta's, don't
even mention them. I was in and out of
my doc's like a yo-yo, I had blood tests and procedures, and was becoming well
acquainted with the corridors of my local hospital. Everything came up negative, with one
exception there was a bug in my poo that took a week to identify. There I was imagining that I must have some strange
and exotic condition, when my doc got all the results in and declared, we think
you have food intolerances that cause IBS.
Oh joy.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;">And so at
the beginning of March this year, armed with information sheets from my GP, and
his particular choice of a way to cope, Low-Fodmaps, I began to research the
Low-Fodmap way of eating. I won’t call
it a diet, because I am not trying to lose weight, I’m trying to find a way
eating that will calm my digestive system and not provoke the worst of the IBS
symptoms. And so here I am almost three
and a half months down the line, and feeling that I have at last managed to
stabilise my digestive system, and come to terms with the upheaval that is
changing my entire way of eating and cooking and what that entails.<o:p></o:p><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSWtdKi-8XQV-6uQcq-lNVb8PUYDQ6ocxafBBcPDxpPgGYtUxzqZX6xBU3VWx-pVsFqHuYZTNhE-g8Pov0qqo-q6SbJ6KMSZoe0N6e0JpSEZoWKmAWvas681mLQujY5Uxx6E9IAv_NE0/s1600/BLOGFODMAPPIC.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSWtdKi-8XQV-6uQcq-lNVb8PUYDQ6ocxafBBcPDxpPgGYtUxzqZX6xBU3VWx-pVsFqHuYZTNhE-g8Pov0qqo-q6SbJ6KMSZoe0N6e0JpSEZoWKmAWvas681mLQujY5Uxx6E9IAv_NE0/s1600/BLOGFODMAPPIC.png" width="171" /></a></div></span></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-size: 14pt; line-height: 115%;">Though I
still have some symptoms from time to time - (especially after ingesting something
I shouldn’t, like too many biscuits, or too much Indian Tonic Water – the only
fizzy drink I can allow myself in small amounts) – I am currently experiencing
more stability in my digestive regions and as someone on the FB group – <b>Low
Fodmap for Foodies</b> – once described as “proper plops”.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;">Its taken me
three months to get used to this new way of eating and devising weekly
menus. Also making what I can eat in
batches and freezing.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;">During this
time, I’ve discovered to my surprise the level at which our food is “added to”
is far beyond what I’d previously imagined. For instance, we recently had top
quality Beef Burgers from the supermarket, I had only eaten half of one before
I had to rush to the loo. And sure enough when I checked the ingredients, there
it was Onion Powder! So what I’m finding is that foods are added to, to improve
taste and that’s where the hidden stuff that provokes my digestive system
lurks.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;">With
hindsight I realise there were some clues that I have food intolerances, I just
didn’t put them together that they were causing me pain, bloating, gas etc,
etc,. let’s take for instance the
biggest culprits, Onions, Garlic, Spring Onions, things I’ve used on a daily
basis for years, and then in the last year I noticed that cutting Onions and
Garlic caused my eyes to water painfully and the tips of my fingers to sting!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;">There are
I’ve found upsides to eating Low Fodmap, (apart from the obvious avoiding
digestive earthquakes and crises) and the first one, is that we are “eating
clean”, cutting out the obvious junk food and the hidden additivies that I’ve
discovered most prepared foods seem to contain. I’d never have imagined that
store-bought humus contains sugar, but it does; or that some Cottage Cheese
contains cream and they do. The second is
that we are eating smaller portions. Oh and my sinuses have cleared up, and my
sense of smell is a lot sharper than it used to be. I can often smell that a food contains
something that is going to upset my stomach!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;">So though at
the beginning of my Low-Fodmap journey I was freaked that I might have to cook
two sets of meals, one for me and one for Chas, he is now eating what I eat,
with the addition of veg and fruit that I cannot, which is great for him as he
has type 2 diabetes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;">So if you
are just starting out on the Low Fodmap way of eating, and feeling freaked out
at changes you will need to make, yet also having to cook for family, here’s my
suggestion, get yourself a copy of <b>Sue Shepherd’s</b> book, <b>The Complete Low-FODMAP Diet</b>, and visit<b> <a href="http://www.strandsofmylife.com/">Suzanne Perrazani's website Strands of My Life</a>, Suzanne's book, Low Fodmap Menus for IBS, </b>is not only a wonderful collection of recipes, but literally a feast for the eyes, it has wonderfully photographed food which will have your mouth watering!<b> </b> From the recipes in these books you can make a
list of menus for one week. Meat and Chicken recipes, can be prepared in batches and
frozen, and then served with different veg, rice, quinoa, whatever you choose;
so your meals are planned ahead, and stick to it, while you sort your eating life out. This
very important, says the woman who rarely planned meals, and did most of her
cooking on a wing and a prayer. Oh and not forgetting the <b><u>Delicious as it Looks </u></b>website, which has a wonderful recipe index. (link at end of post).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;">There will
be days when your whole new way of eating and cooking for yourself and possibly
family will feel totally overwhelming and you will want to cry, I did. And
there will be days when you give in to the incredible urge to have that
forbidden food, ice-cream, fizzy drinks, cheese-cake or whatever it is “that
doesn’t love you back”, and you will pay for it, keep Loperamide handy! You will have eaten whatever it might be,
possibly because like me, every so often you feel like a child who is being
denied their treats.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;">Organise, I
cannot emphasis that enough, says she who hates planning ahead, but I found it
to be a must, to instigate the changes I need to make. I now have two folders, one is filled with
Low-Fodmap recipes, a stock sheet which
records the contents of the Low-Fodmap section of my freezer, and a bog
standard weekly planner with menus for each day. And the other Folder contains information I
have gleaned from various sources, doctor, and the internet.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_5DbH0LtRoyLzFAeweiMQxLhjlkrBq4ocjzxYbE_pC33QhBE8lQQhe3oZIU40S1lPUbRMK4dhchUMS-wENuNziLGUObduP-Fw3SIxZ7_Y3ZY_HkO3W0o0XiW8u61aGlwBhWFXOqtOFg/s1600/P1020546.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_5DbH0LtRoyLzFAeweiMQxLhjlkrBq4ocjzxYbE_pC33QhBE8lQQhe3oZIU40S1lPUbRMK4dhchUMS-wENuNziLGUObduP-Fw3SIxZ7_Y3ZY_HkO3W0o0XiW8u61aGlwBhWFXOqtOFg/s1600/P1020546.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Menu and Freezer Stock Sheets<br /></td></tr>
</tbody></table>
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;">It is really
important that you have contact with other Low-Fodmappers, I was really lucky
to discover on that first day I got the diagnosis, <b>The Low Fodmap for Foodies
on Facebook.</b> The group is enormously
supportive and helpful, and you will be connected to people who may be further
along in the low-fodmap journey and will benefit from that contact.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;">And I do a
DSDOR every week, that’s a Digestive System Day of Rest, eating lightly.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;"><b><u>My weekly
menu plan is based around these dishes:</u></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt; line-height: 115%;"><br /></span></div>
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<span style="font-size: 14pt; line-height: 115%;">Sea Bass or
Sea Bream Steamed with Rice, Veg and Salad<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%;">Low Fodmap
Spaghetti Bolognaise Sauce with GF Pasta<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%;">Chicken
Wings marinated overnight in Maple Syrup, Ginger, and Tumeric with steamed veg
and salad<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%;">Chinese Chicken
Breasts a la Sue Shepherd recipe (p. 151 The Complete Low-Fodmap Diet) served with rice, steamed veg and
salad.<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%;">Turkey
Meatloaf</span></div>
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<span style="font-size: 14pt; line-height: 115%;">Homemade
Beef Burgers<o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%;">All of the
above are served with Veg and Salad.<o:p></o:p></span><br />
<span style="font-size: 14pt; line-height: 115%;"><br /></span></div>
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<span style="font-size: 14pt; line-height: 115%;">Homemade
Chicken Broth with Carrots and Herbs from the <a href="http://www.deliciousasitlooks.com/2014/05/make-most-of-chicken-broth-stock.html">Delicious As It Looks Website</a><o:p></o:p></span></div>
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<span style="font-size: 14pt; line-height: 115%;">And mostly I have these dishes with Rice, Quinoa, Vermicelli Noodles (Rice Sticks)</span><br />
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<span style="font-size: 14pt; line-height: 115%;"><b><u>Links: </u></b><o:p></o:p></span></div>
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<span style="font-size: 19px; line-height: 21.4667px;"><a href="http://www.strandsofmylife.com/">Strands of My Life</a></span><br />
<span style="font-size: 19px; line-height: 21.4667px;"><a href="http://www.deliciousasitlooks.com/p/fructose-malabsorption-recipes.html">Delicious As It Looks (this links to the Recipe Index)</a></span><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitK9_MJg2HX_XyLQ0HUm-LTiT5buo6dBUrYU9dlpifJdrjruSFDO-zKxCeqSO1duzAVeSwJQ2Jd7yYDAG1qNPF81lR2OTyK-iwzkdZXL-cjJSVa9I7pwrUzk8dl1F-5YvIe8P9Y6yxQlk/s1600/P1020547.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitK9_MJg2HX_XyLQ0HUm-LTiT5buo6dBUrYU9dlpifJdrjruSFDO-zKxCeqSO1duzAVeSwJQ2Jd7yYDAG1qNPF81lR2OTyK-iwzkdZXL-cjJSVa9I7pwrUzk8dl1F-5YvIe8P9Y6yxQlk/s1600/P1020547.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Chicken Broth in Ice Cube Trays, Marinaded Chicken Wings, Turkey and Quinoa Meatloaf and Homemade Beef Burgers<br /></td></tr>
</tbody></table>
<br />
<span style="font-size: 19px; line-height: 21.4667px;">So hope this will be some help to someone out there, Happy Low-Fodmapping!!</span>
<span style="font-size: 19px; line-height: 21.4667px;"><br /></span></div>
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aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com1tag:blogger.com,1999:blog-7834155139753012024.post-26380464174174841932020-12-28T11:56:00.001+00:002021-02-14T13:22:07.633+00:00The French Kitchen Project - Prologue<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 14pt; line-height: 115%;"><span face="Trebuchet MS, sans-serif">The last
year has been terrible. I suffer from
anxiety which brings on depression, or is it the other way round, I am still
not sure. Anxiety and depression are
evil siblings enough, but there’s another member of that family that follows me
around, and that’s Panic Attacks.<o:p></o:p></span></span></div>
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<span face="'Trebuchet MS', sans-serif" style="font-size: 14pt; line-height: 115%;">If you’ve
never had a PA, you probably won’t understand, and you might think if you see
someone having one that they are having a heart attack, but I’m not, I’m so
anxious that I have begun to hyperventilate, and if PA really gets going I can
lose my hearing and my sight goes fuzzy, like a video camera moving too
fast.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3RYulIiSo3rQuleCiAoTfVyiUjZlcK3tX2AarA6hBK9-P-Iu3Ki2ks1PnfYc_P6sYvZcLgHp7fbSdqGQDKvBFcHulNzs1gb7KYYU59bQg6lvfiPYo3jgtJTZCFn69zrE6xCj9DoxJSE/s1600/TheFrenchKitchen.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3RYulIiSo3rQuleCiAoTfVyiUjZlcK3tX2AarA6hBK9-P-Iu3Ki2ks1PnfYc_P6sYvZcLgHp7fbSdqGQDKvBFcHulNzs1gb7KYYU59bQg6lvfiPYo3jgtJTZCFn69zrE6xCj9DoxJSE/s1600/TheFrenchKitchen.jpg" width="320" /></a></div></span><span face="'Trebuchet MS', sans-serif" style="font-size: 14pt; line-height: 115%;"> </span><span face="'Trebuchet MS', sans-serif" style="font-size: 14pt; line-height: 115%;">My first instinct because I am
totally freaked out and afraid is to try to get up and run, but if all of that
is accompanied by a sense of pins and needles in my legs and arms, this is
unlikely to happen.</span><span face="'Trebuchet MS', sans-serif" style="font-size: 14pt; line-height: 115%;"> </span><span face="'Trebuchet MS', sans-serif" style="font-size: 14pt; line-height: 115%;">You might even speak
to me, but I probably can only hear your voice like I am at the bottom of a
well.</span><span face="'Trebuchet MS', sans-serif" style="font-size: 14pt; line-height: 115%;"> </span><span face="'Trebuchet MS', sans-serif" style="font-size: 14pt; line-height: 115%;">And for now I am.</span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span face="Trebuchet MS, sans-serif">There’s a
great trick to try and change the breathing and that’s a paper-bag held over
the nose and mouth into which I breathe in and out slowly, and it re-balances
the amount of oxygen I am getting.
Imagine having to do this, yes it is very embarrassing. There have been
people who thought I was sniffing glue, me sniffing glue, please get a grip.<o:p></o:p></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span face="Trebuchet MS, sans-serif">So why am I
putting this out there? Well it is
really helpful to know that I am not alone, and maybe there is someone out
there who like me suffered in silence for a long time, finding it hard to out
myself to doctors and therapists, and hoping it would go away.</span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span face="Trebuchet MS, sans-serif"> <o:p></o:p></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span face="Trebuchet MS, sans-serif">So let me
take my head out of the sand now, I realise that this will not go away without
help, and I am getting some. Currently I
am having CBT Therapy (Cognitive Behavioural Therapy) and my CBT Counsellor is
very supportive and encouraging. Though
she threw me slightly off balance when she declared that the paper-bag idea is “old
hat”, well it may be old, but it works, and as that saying goes if it aint
broke why fix it? Or in this case change it to – Breathe in Blue, Breathe out
Green. I told her it’s a lovely idea,
and I assured her I’ll do just that, whilst holding my paper bag over my nose
and mouth, so, I should have double help.<o:p></o:p></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span face="Trebuchet MS, sans-serif">And
hopefully if there are others out there who experience Depression, Anxiety and
Panic Attacks, maybe we can share experiences, good days, bad days, days I
think I’d like to head to bed and pull the duvet over my head and remain
there. Because I find it really
difficult to talk to people who haven’t experienced these things. But mostly people’s eyes seem to glaze over
and I think if you dump a load of sympathy on me now, or say something like – it’s
a lovely day what is there to panic about – I’ll just crawl into my shell and
not come out again. I’m not a big fan of those who say think only
positive thoughts. If they could see a
movie of what goes through my mind sometimes they’d probably run screaming from
the building.<o:p></o:p></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span face="Trebuchet MS, sans-serif">So in order
to regain some balance in my life, and have a project that takes me through the
year, I’ve decided to attempt to cook all the recipes in <b>Joanne Harris and Fran
Warde’s - The French Kitchen</b>. There will be some omissions however and
that’s anything of a shell-fish nature, Prof Yaffle is allergic and I’ve had a
very head over the loo bowl experience after an oysters and mussels party that
has put me off the little critters for life.
And Rabbit may be off the menu too… oh and pigeon…. Oooh gotta stop myself there or there’ll be
nothing left to cook, but I’m going to be very Scarlet O’Hara about that, I’ll
ponder about that later. For now I will
cook a minimum of one recipe from the book per week and blog about it.<o:p></o:p></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span face="Trebuchet MS, sans-serif">And yes I am
inspired by <b>Julie Powell’s - Julie/Julia
My Year of Cooking Dangerously.</b> (As I type this I am saying these words to
myself and a voice behind me – Prof Yaffle my other half can be heard muttering
– “It’s always dangerous in the kitchen when you are cooking, dear”). Cue
cushion thrown over my head in his direction.<o:p></o:p></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span face="Trebuchet MS, sans-serif">I am not
setting out to cook all of the recipes in a year, I’m setting out to enjoy
cooking what I choose and learn about French cooking. Simpler French cooking. I
have seen the two volumes of <b>Julia Childs, The Art of Mastering French Cooking</b>,
and believe me that’s enough to stimulate a PA. </span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span face="Trebuchet MS, sans-serif">Along my way
I will share recipes for some of my dishes from from my favourite cuisines, Chinese, Malaysian, Indian and Italian.
My favourite Chinese foods are Bean Curd, Congee/Chuk (Chuk is
prounounced Chook) that’s Chinese Savoury Rice porridge, and Steamed Chicken
Feet – now that’s a delicacy that not everyone shares my taste for, but it is
delicious and I recommend you roll up to a Chinese Restaurant near you that
serves Dim Sum and order yourself a portion of delightful little steamed chicken’s
feet, on the other hand, maybe not!<o:p></o:p></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span face="Trebuchet MS, sans-serif">So for
someone who left home with a tiny amount of cooking ability; eggs boiled,
scrambled, it’s taken me years to learn to fry an egg properly, I don’t like
the pan spitting at me! Can make a mean
chicken soup though. And could probably if asked reproduce my Father's
favourite dish, Boiled Pigs Trotters with Liquorice. Which he always cooked
himself. But, as you can imagine no-one
asked. I learned to cook Irish Stew courtesy
of my one-eyed Domestic Science teacher, Sr Enda (whom I adored, she is the
only one of my teachers I remember fondly); forays into my Mother's kitchen
were minimal, she liked to just get on with it. There were the times I tried to cook Chocolate Eclairs, that was a pantomime
and a half, though we did produce a dozen or so. And my Mothers Apple Tart on a
plate, and Madelaines, sponge cake covered in Jam and with a Cherry on top. And
my Mothers famous Brown Stew, where she augmented the meat with her own
dumplings, pastry balls we used to call them.<o:p></o:p></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span face="Trebuchet MS, sans-serif">Which
reminds me of growing up in a little village on the East Coast of Ireland, and
my mother buying fish from the fishermen and bringing it home and cleaning it.
I used to stand by the sink and watch her as she scaled and gutted the fish. It was almost like doing
surgery.<o:p></o:p></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span face="Trebuchet MS, sans-serif">Most people
I encountered were amazed that I could clean and gut a fish. So when in
Switzerland, I went to buy fish for the family I lived with, took it home and
proceeded to clean and gut it, the lady of the house was amazed. Maybe I thought ok, so these people don’t gut
their own fish, they are obviously a more advanced society than mine!<o:p></o:p></span></span><br />
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<span style="font-size: 14pt; line-height: 115%;"><span face="Trebuchet MS, sans-serif">Apparently
she usually asked the fishmonger to do the deed, so I wasn't sure whether she
was pleased or appalled at what I had done.
But she decided that a girl from an island on the western reaches of
Europe who could clean and gut fish was an asset and she set too teaching me a
lot more about cooking. She had taken a Cordon Bleu course! So I learned lots of pasta dishes and amazing
ways with salad. Unfortunately my first attempt with beef steaks was a bit of a
disaster, she had taken a telephone call and I took the term cooking steak, to
mean just that, turned the fire up under it to give it a good blast, and oh
heavens.... we had to start again. But
we did laugh about it, in fact we had a lot of laughs as she sought to teach me
the minimum amount of cooking ability, she said every girl should have, if she
were ever to entice a husband!!<o:p></o:p></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span face="Trebuchet MS, sans-serif">Years later
it occurred to me that Switzerland is a landlocked country, so maybe there is
less acquaintance with the cleaning and gutting of fish. Speaking of
Switzerland being a landlocked country, every year there is a cultural festival
in Zurich, and Dublin’s Abbey Theatre were there in 1970 with their production
of Sean O’Casey's, The Hostage. A friend and I went to see it. There we are, and onstage one character says
something like, “tomorrow he’ll be hanged as high as Kilie-manjaro”. The other
character asks, “Where’s Kilie-manjaro?”
First character obviously is a know-it-all who doesn’t want to let on he
really doesn’t know, so he says, I kid you not, “Oh somewhere on the south
coast of Switzerland!” My friend and I laughed out loud and were still laughing
when we realised that we were the only ones in the theatre laughing, because
they just didn’t get the joke. We went backstage afterwards and met the cast
and asked them if this line is really in the play? Oh said they laughing, we
just throw things in sometimes to test the level of understanding. We knew
there were some Irish people in when we heard your laughter. Typical Irish humour, treat everything irreverently. Even the sacred words of Sean O’Casey, though
I’m sure he would have enjoyed that.<o:p></o:p></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span face="Trebuchet MS, sans-serif">And if you
love food and like to read about it, there’s quite a lot of food themed fiction
out there. <b>Joanne Harris’s
Chocolat</b>, <b> Laura Esquivel’s –Like Water
for Chocolate</b>, and my favourite, because the books are by an Iranian author,
and set in the West of Ireland,<b> Marsha Mehran’s – Pomegranate Soup</b>,<b> Rosewater
and Soda Bread</b>, and the third in the series is due for publication this year,
<b>Pistachio Rain</b>. <o:p></o:p></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span face="Trebuchet MS, sans-serif">So that’s
the background to my project. I am now
going to take myself and anxious woman (AW) on a journey through <b>Joanne Harris
and Fran Warde’s -The French
Kitchen.</b> My first recipe,<b> Bouef en Daube</b> will be cooked tomorrow. Wish me luck!</span><o:p></o:p></span></div>
</div>
aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com2tag:blogger.com,1999:blog-7834155139753012024.post-30659567964229037262020-12-21T14:25:00.001+00:002021-02-14T13:27:33.136+00:00The French Kitchen Project - Bouef en Daube<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 16pt; line-height: 115%;">My first
recipe from The French Kitchen. Chosen
because I just happen to have some rump steak in my freezer and I need to use
it up. I have carrots, onions, black olives, and garlic. I also have capers, but Prof Yaffle doesn’t
like them, so leave those out. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3RYulIiSo3rQuleCiAoTfVyiUjZlcK3tX2AarA6hBK9-P-Iu3Ki2ks1PnfYc_P6sYvZcLgHp7fbSdqGQDKvBFcHulNzs1gb7KYYU59bQg6lvfiPYo3jgtJTZCFn69zrE6xCj9DoxJSE/s1600/TheFrenchKitchen.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3RYulIiSo3rQuleCiAoTfVyiUjZlcK3tX2AarA6hBK9-P-Iu3Ki2ks1PnfYc_P6sYvZcLgHp7fbSdqGQDKvBFcHulNzs1gb7KYYU59bQg6lvfiPYo3jgtJTZCFn69zrE6xCj9DoxJSE/s1600/TheFrenchKitchen.jpg" width="320" /></a></div></span></div>
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<span style="font-size: 16pt; line-height: 115%;"> Funnily
enough it’s Prof Y, who is constantly commenting that my store cupboards are
the envy of the known world and probably the universe, though we have a small
kitchen he marvels at the delights I have tucked away. <o:p></o:p></span></div>
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<span style="font-size: 16pt; line-height: 115%;">The beef has
been marinad-ing in the fridge overnight, drowned in white wine with Bay Leaves
and generously seasoned with salt and black pepper,</span><span style="font-size: 16pt; line-height: 115%;"> </span><span style="font-size: 16pt; line-height: 115%;">and I turn it from time to time as
instructed. The onions, carrots, mushrooms and black olives are chopped.</span><span style="font-size: 16pt; line-height: 115%;"> </span><span style="font-size: 16pt; line-height: 115%;">Everything I need is ready, flour, tin of
tomatoes, peel of one orange (no, I will not be wasting time zesting an orange)
and capers.</span></div>
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<span style="font-size: 21px; line-height: 24.5333px;">It’s pouring rain today and at some point I will have to dash to the local M & S for Mushrooms. so with all the ingriedents laid out,</span><span style="font-size: 16pt; line-height: 115%;"> I pop out
for the Mushrooms and bump into a friend who persuades me into Costa for a
latte and a chat; she is usually overflowing with local gossip so I couldn’t
resist.</span><span style="font-size: 16pt; line-height: 115%;"> </span><span style="font-size: 16pt; line-height: 115%;">Could I?</span></div>
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<span style="font-size: 16pt; line-height: 115%;">Back at the
house, I realise that there is no way that this meat can be simmered slowly for
3 hours, because I don’t have three hours, I just used some of that up over latte
and gossip. Hells Bells!<o:p></o:p></span></div>
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<span style="font-size: 16pt; line-height: 115%;">And to make
matters worse, as I stand reading through the entire recipe I come upon the
words: “To serve, lift the beef out onto
a carving plate and carve into thickish slices…” Hells Bells and Buckets of Blood, my rump
steak has already been cut into largish pieces!! Sh*te, dam and blast. So I take a deep breath and take my Costa
takeaway coffee ( I had to have one more just to fortify me) and sit on the
patio and try to calm AW (anxious woman, my constant companion) who’s words are
thundering through my head now. “Read the recipe woman, don’t
assume…..” </span></div>
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<span style="font-size: 16pt; line-height: 115%;">So that’s two elements of the recipe I have to find a way round, the
time and that I have already chopped the meat.
I read “My great-grandmother used
to cook it in an earthenware pot at a very low heat for three days”.!! Think, think….. so I sit there drinking latte and
panicking…. It’s my default setting.<o:p></o:p></span></div>
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<span style="font-size: 16pt; line-height: 115%;">Ok, deep
breaths and back to the kitchen where I reach for my most beloved piece of
kitchen equipment, my trusty Kuhn Pressure Cooker. Whilst sitting on the patio it came to me, 15
minutes in PC is equivalent to at least an hour cooking. Then I can let the
pressure go down naturally, and add the veg and let it simmer for another hour and
a bit (very precise my timings) and hey presto ve vill have Daube en Bouef! </span></div>
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<span style="font-size: 16pt; line-height: 115%;">But of course, a recipe is not a recipe, if I don't add my own little dash of something. So while my pressure cooker is merrily humming, I put a thin slice of butter in the pan, let it melt, it smells wonderful, put in the Mushrooms and let them sizzle for a minute or so, and then add a capful.... no two capfuls of white wine, and get on with preparing the veg, which will be added to the pot after it's cooked in the pressure cooker for 15 minutes.<o:p></o:p></span></div>
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<span style="font-size: 16pt; line-height: 115%;">So once the pressure cooker has done its job, and I've added the veg, and let the pot simmer gently for another hour and a half, the smell is wonderful.</span></div>
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<span style="font-size: 16pt; line-height: 115%;">Later: it was delicious, never mind that I didn’t
read the recipe properly, tender and beautifully flavoured, served with
potatoes, salad and a glass of red wine. And there is enough left over to freeze for another occasion. Oh and Prof. Yaffle asked for seconds!<o:p></o:p></span></div>
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<span style="font-size: 16pt; line-height: 115%;">And I was so busy cooking and eating, that I forgot to take some photos. Oh well, next time.</span></div>
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<span style="font-size: 16pt; line-height: 115%;">NOTE TO SELF: Always read the recipe through before embarking on cooking; and remember to take photos.</span></div>
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<span style="font-size: 16pt; line-height: 115%;">NEXT TIME: Tarte Tatin</span></div>
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aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0tag:blogger.com,1999:blog-7834155139753012024.post-19776552161110397532020-12-07T10:21:00.001+00:002021-02-14T13:30:35.567+00:00The French Kitchen Project: 2 – Quiche Lorraine – change of plan, no Tarte Tatin!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 16pt; line-height: 115%;">This recipe
involves one of my culinary fault lines, pastry. <o:p></o:p></span></div>
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<span style="font-size: 16pt; line-height: 115%;">I’m not good
at pastry. My mother Louisa used to say
that for pastry you need cool hands, my hands are cool sometimes, but not in
the heat of the kitchen. Usually, I reach for the ready made kind in
supermarket’s frozen section. But that would be cheating, wouldn’t it? And I
think that this particular recipe calls for the real thing, so here goes.<o:p></o:p><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3RYulIiSo3rQuleCiAoTfVyiUjZlcK3tX2AarA6hBK9-P-Iu3Ki2ks1PnfYc_P6sYvZcLgHp7fbSdqGQDKvBFcHulNzs1gb7KYYU59bQg6lvfiPYo3jgtJTZCFn69zrE6xCj9DoxJSE/s1600/TheFrenchKitchen.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3RYulIiSo3rQuleCiAoTfVyiUjZlcK3tX2AarA6hBK9-P-Iu3Ki2ks1PnfYc_P6sYvZcLgHp7fbSdqGQDKvBFcHulNzs1gb7KYYU59bQg6lvfiPYo3jgtJTZCFn69zrE6xCj9DoxJSE/s1600/TheFrenchKitchen.jpg" width="320" /></a></div></span></div>
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<span style="font-size: 16pt; line-height: 115%;">So what have
I learned so far? Try to have all the ingredients to hand, don’t be tempted by
latte or gossip, read the recipe all the way through before embarking, and
remember to take photos.<o:p></o:p></span></div>
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<span style="font-size: 16pt; line-height: 115%;">So this
time, reading the recipe through, before I begin, I assemble, 250 gm flour sifted. 70 gms butter, and 55gms
baking fat, cut into small pieces. So combining the flour butter and fat I rub
it all together until it resembles breadcrumbs, as instructed, and voila, I
achieved the breadcrumbs.</span></div>
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<span style="font-size: 16pt; line-height: 115%;">Suddenly am
not feeling so anxious about pastry.
Ooooooo it looks like I may have my mother’s pastry making gene after
all. Now for two egg yolks lightly
beaten with two tablespoons of water. I
have real guilt about separating the yolks from the whites, what will I do with
the whites? Oh the guilt if I have to throw them away. Unfortunately, I do have
my mother’s frugal gene, known by some as the McGahon Frugal Gene (hereinafter referred
to as the MFG!).<o:p></o:p></span></div>
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<span style="font-size: 16pt; line-height: 115%;">So mixing
the egg yolks and water I pour into the breadcrumb mixture, using a knife in a
circular motion to bring the breadcrumbs and the egg mixture together. At first I start to panic as it does not look
as though it is going to form the “ball” suggested in the recipe, but gradually
it begins to come together in the ball form.
OK, now the recipe says “knead until smooth”. Knead? I thought only
bread is kneaded! Oh what the hell, go for it….
Knead. So I knead, this is quite mindless meditative movement, but I’ll
be glad when it’s done, but I am not sure when its done! <o:p></o:p></span></div>
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<span style="font-size: 16pt; line-height: 115%;">Four minutes
of kneading, form the pastry back into a ball, because something tells me that
pastry in a ball form will make it easier to roll out a round pastry for the
round dish. I hope. You see I usually make rectangular or square
pies/tarts, no really, one its much easier than pastry for round dishes, and
two, I don’t waste pastry (remember the MFG).
I have spent too much time, even with the ready made pastry, trying to
get the pastry to fit round dishes without waste. And too much time when I’ve
made my own pastry filling in cracks in pastry that doesn’t quite fit the dish.
So pastry formed into ball, wrapped in cling film, goes into the fridge to
chill. And I will chill with a coffee.<o:p></o:p></span></div>
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<span style="font-size: 16pt; line-height: 115%;">Right now,
with the upcoming attempting to roll out a round piece of pastry, I really need
to follow the pastry into the fridge and chill also. But as Louisa used to say,
there’s no peace for the wicked, now to cook the bacon, another pan spitting at
me.<o:p></o:p></span></div>
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<span style="font-size: 16pt; line-height: 115%;"> </span><span style="font-size: 16pt; line-height: 115%;">So I take my
kneaded, chilled, ball of pastry out of the fridge. Unwrap and lay on lightly
floured surface and wield my rolling pin. After about three minutes I swear, I
wanted to hit the pastry, not roll it. It’s like trying to flatten
granite.</span><span style="font-size: 16pt; line-height: 115%;"> </span><span style="font-size: 16pt; line-height: 115%;">What I really need is a steam
roller, not a rolling pin.</span></div>
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<span style="font-size: 16pt; line-height: 115%;">I’ve managed
to flatten the ball into a semicircle, but it’s far too thick and I am moments
away from throwing it in the bin in desperation and frustration and reaching
for the ready-made frozen stuff, which I still have time to defrost and have
the quiche ready for tea. And then I
have a brainwave, oh yes, somewhere in the cupboard under my stairs is one of
those many gadgets that get bought, used once and then consigned to the
cupboard, rarely to resurface, and only then to be sold on ebay or donated to the
local charity shops. A Pasta Maker! <o:p></o:p></span></div>
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<span style="font-size: 16pt; line-height: 115%;">Only takes
me five minutes to locate the little devil, and I set it up and feed my lump of
pastry through it’s jaws, once, twice, three times and I have smooth piece of
pastry, ok, so it is no longer a circle, and there will be some waste, (forgive
me MFG), but, needs must when the devil drives.
And this piece of pastry was deffo the devil tempting me into a
meltdown. So now I have a piece of pastry, homemade, granted not the circular
shape I was aiming for, but what the heck, I lay it on the 30cm push up tart
tray and hey presto we are half way there. </span><span style="font-size: 16pt; line-height: 115%;">There, I’ve
found a use for that darn gadget after all!</span></div>
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<span style="font-size: 16pt; line-height: 115%;">So the oven
is heating to 180c and the bacon sizziling gently on the pan for 5 minutes, I
beat the egg yolks, crème fraiche in a bowl, throw in some black pepper and sea
salt with flourishes a la Jamie.<o:p></o:p></span></div>
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<span style="font-size: 16pt; line-height: 115%;">And I really
like the idea of some steamed green beans in this otherwise it will look all
eggy and pasty coloured, so I quickly steam some beans.<o:p></o:p></span></div>
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<span style="font-size: 16pt; line-height: 115%;">Bacon is
ready, lay it on the pastry case, pour the liquid into the pastry case,
sprinkle the green beans on top and hey presto we have Quiche Lorraine on it’s
way to the oven!<o:p></o:p></span></div>
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<span style="font-size: 16pt; line-height: 115%;">Now it’s
time for me to throw all the utensils into the dishwasher, yes I do have one,
though it is rarely used. In fact it is
so rarely used that when it is, I have spent time looking for utensils,
wondering where they went only to remember that, we used the dishwasher - but I think I
deserve a rest from the washing up, don’t I?<o:p></o:p></span></div>
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<span style="font-size: 16pt; line-height: 115%;">So Quiche
Lorraine bakes for 35 minutes at 180c, then the temperature is reduced to 160c
and baked for 15 minutes more and hey presto, well it took more than a magic
rolling pin, we have supper.<o:p></o:p></span></div>
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<span style="font-size: 16pt; line-height: 115%;">And it
wasn’t bad, as it says in the recipe, "once you have tasted the home-made
variety you will never want to buy another one again", and I second that. When of course I have gotten the knack of the
pastry making down to a fine art, that does not involve steam rollers!!<o:p></o:p></span></div>
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aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0tag:blogger.com,1999:blog-7834155139753012024.post-91068975697251120762020-04-29T09:56:00.001+01:002020-04-29T09:58:18.878+01:00Notes from a Nervous Planet - 2<span style="font-family: arial, helvetica, sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8C_tnGnXUq-FBYs4TIdVg7AYlw9X0kYlK_mIB-_MNWcFYPPHKu2-4ErbRB9ebKBjP2_iampe1pbWT1bqBGbg8eOm4X3zp1I5oSCd1M6rPVS8pCTVnWRJooNINy_j95Cga_JddVlgAnas/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1370" data-original-width="2048" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8C_tnGnXUq-FBYs4TIdVg7AYlw9X0kYlK_mIB-_MNWcFYPPHKu2-4ErbRB9ebKBjP2_iampe1pbWT1bqBGbg8eOm4X3zp1I5oSCd1M6rPVS8pCTVnWRJooNINy_j95Cga_JddVlgAnas/w320-h214/P1030155.JPG" width="320" /></a></div>So this is the new normal. We eat everyday at 6.30pm ish and usually watch the Channel 4 News afterwards. For the last two weeks I've been recording the news and maybe watching it later, or the next day., or never. I no longer watch the news at 1pm, as I've been doing for years. There's just too much dread out there. </span><br /><span style="font-family: arial, helvetica, sans-serif;"><br /></span><span style="font-family: arial, helvetica, sans-serif;">I've never been in a war situation, but one look at the supermarket shelves tells me that things are not the "normal" they were. Wondering when they will bring in rationing. I just thank god for my hoarding tendencies. (about which my fella has complained bitterly in the past. He ain't complaining now.) I think I got it from my Mother, she had lived through a war, and left overs always ended up in a kind of "Shepherds Pie" with tomatoes and Mashed Potato on top. Thanks to the food hoarding tendencies and something called the "McGahon Frugal Gene", I have at least three months supply of spaghetti. And that came about by accident. </span><br /><span style="font-family: arial, helvetica, sans-serif;"><br /></span><span style="font-family: arial, helvetica, sans-serif;">Six months back spaghetti appeared on my local M&S shelves priced at 50p. (Have a feeling that these cheaper foods are in response to Lidl and Aldi and Waitrose Essentials's range.) Anyway a quick glance told me that the spaghetti I normally threw in the trolley without a moment's thought was three times the price, yep £1.50, so I threw 6 in my trolley on that visit. Then on subsequent visits I realised that the 50p spaghetti shelf was often empty. So on every visit where the 50p stuff was available I took as many as I could.</span><br /><span style="font-family: arial, helvetica, sans-serif;"><br /></span><span style="font-family: arial, helvetica, sans-serif;">Rice we buy by the sackful from Costco, so that's no problem. What is a problem are potatoes. They do not keep as well as pasta or rice. So that means I go to the supermarket when it opens and buy. Less people, shorter or no queues.</span><br /><span style="font-family: arial, helvetica, sans-serif;"><br /></span><span style="font-family: arial, helvetica, sans-serif;">On our last visit to Costco, we and the trolley were sprayed as we entered. Safety first I thought, good idea. Then we saw the queues and so many trolleys piled high with, yes you guessed it, Toilet Roll. The checkout woman commented that either Nuclear War had been declared, or, there was a mass outbreak of Gastro-Enteritis!!</span>aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0tag:blogger.com,1999:blog-7834155139753012024.post-19060018823975741282020-04-04T23:38:00.001+01:002020-04-04T23:38:18.565+01:00Notes from a Nervous Planet -1 - Prof Yaffle's Attempted Breakout<div dir="ltr" style="text-align: left;" trbidi="on">
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It had to happen. Sooner or later Prof Yaffle was going to get cabin fever.<br />
<br />
And so on Sunday about 6pm, he announced that he would take the car for a run, otherwise the battery would go flat and all the computer thingys in the car would run amok. Not sure who was running amok, the car or Prof Yaffle. Anyway the plan was to drive up the A1 to the junction with M25 and turn around and come straight back.<br />
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So he left and I stayed, keeping the home fires burning. I set about getting some dinner ready. And sure enough twenty minutes later, I had a phone call, from one rather panicked Prof Yaffle. The A1 southbound carriage way was closed. How was he going to get home? Yep, that's one of the skills I've acquired over the years, navigator. Before TomTom, there was CarolCarol!! So what was he going to do?<br />
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Thank god for the internet, I consulted it and advise travelling westward on the M25, and taking either the A41 or M1 which would bring him back to Mill Hill. I wish I'd had my camera to take a photo of his face when he came home. He looked like someone who'd gone out to find that everyone had left the planet and we were alone. </div>
aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0tag:blogger.com,1999:blog-7834155139753012024.post-15678404868462135782018-02-10T15:13:00.000+00:002018-02-10T15:13:04.606+00:00A Belated New Year Wish To All - Those Who Tire of Facebook Go Back To Blog<div dir="ltr" style="text-align: left;" trbidi="on">
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aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0tag:blogger.com,1999:blog-7834155139753012024.post-8814085901472756602016-12-23T17:57:00.003+00:002016-12-23T17:57:37.958+00:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: large;">Happy Christmas Everyone and a wonderful 2017</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3Yd7iY7eVyR7QN76uvmFYBGBY02CsIS_SRm-OZxek67qpJsJHWj7nxOca4A_2uWi4PmlpTLAx_BN9mAxYTIMCISXcHTHJtTwYZUgVlZBsB3jZqjSm6ZW-q_9ryl5OfRtxo9ZnryMVoE/s1600/000_0267christmascard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3Yd7iY7eVyR7QN76uvmFYBGBY02CsIS_SRm-OZxek67qpJsJHWj7nxOca4A_2uWi4PmlpTLAx_BN9mAxYTIMCISXcHTHJtTwYZUgVlZBsB3jZqjSm6ZW-q_9ryl5OfRtxo9ZnryMVoE/s320/000_0267christmascard.jpg" width="320" /></a></div>
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aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0tag:blogger.com,1999:blog-7834155139753012024.post-89031899774953080462016-01-30T17:46:00.000+00:002016-01-30T17:46:18.054+00:00Japanese Style Wrapping Cloths <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoF2ioDRg-qyJzZj3zvrRbi3DeP-ZBnf8_HDNyuNVXp2yWNkm3Xq-R-BJ9gTbTE4ls9GB5o8D3LCu05XBPa1cZOB1TYtc4rPFXeiPkjTr0qjW6OcGgLZzlGU4y1pOzIL_fQurzbmRQb9A/s1600/P1020728.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoF2ioDRg-qyJzZj3zvrRbi3DeP-ZBnf8_HDNyuNVXp2yWNkm3Xq-R-BJ9gTbTE4ls9GB5o8D3LCu05XBPa1cZOB1TYtc4rPFXeiPkjTr0qjW6OcGgLZzlGU4y1pOzIL_fQurzbmRQb9A/s200/P1020728.JPG" width="200" /></a></div>
Made some Japanese style wrapping cloths for gifts. They can be made any size, 10 x 10 up to 20 x 20.<br />
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<tr><td class="tr-caption" style="text-align: center;">place item on wrapping cloth<br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">first fold<br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">second fold<br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">third fold<br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">final fold<br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymwCUc85L7BsVVCe26X1aD_h8St7GIuPOotnEhVm9X1Ve33PplQ7UQq5xYlYuQqZyQsiECIaJB6QJFLwxQOlrWopT4hhE0aG49L-nW0UEpbRayVxcrm7nzxlvHKRbC6xHgIlGOm412b4/s1600/P1020735.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymwCUc85L7BsVVCe26X1aD_h8St7GIuPOotnEhVm9X1Ve33PplQ7UQq5xYlYuQqZyQsiECIaJB6QJFLwxQOlrWopT4hhE0aG49L-nW0UEpbRayVxcrm7nzxlvHKRbC6xHgIlGOm412b4/s320/P1020735.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">secure tie around button and tie</td></tr>
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aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0tag:blogger.com,1999:blog-7834155139753012024.post-26478217366121508022014-01-23T16:55:00.003+00:002014-01-23T16:55:46.474+00:00Altered Journals/Notebooks - 23.01.2014<div dir="ltr" style="text-align: left;" trbidi="on">
The Ladies of Grace Adieu, my favourite book cover. So that's three book covers prepared, now to cut the paper and bind.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINJJzcpFfIG44NczN0MnWxqIR60ScCt9X5Eh_PPiabfSEGzlpLqOVTrE1tG2ept8PPdcH5PuXyjVsndPld580qQEeiSUQyGENOqNTiOPP6M0XfhUeCeBiYFD1P3VYnMiveer54HNKx5s/s1600/P1020517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINJJzcpFfIG44NczN0MnWxqIR60ScCt9X5Eh_PPiabfSEGzlpLqOVTrE1tG2ept8PPdcH5PuXyjVsndPld580qQEeiSUQyGENOqNTiOPP6M0XfhUeCeBiYFD1P3VYnMiveer54HNKx5s/s1600/P1020517.JPG" height="214" width="320" /></a></div>
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aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com1tag:blogger.com,1999:blog-7834155139753012024.post-24373499104574890582014-01-21T12:40:00.000+00:002014-01-21T12:41:18.351+00:00Altered Journals Notebooks - work in progress 21.01.2014<div dir="ltr" style="text-align: left;" trbidi="on">
Using old book covers from books I find in charity shops, am making journals.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRAanKf6iLfGAM9NbM_i_-Q0eQstWvDEU-cXzY1qV62zjc8s4Mqd2ijqwHp9pUc1A-IHuNlchf9cIkmXpbnGNMBeH3MuxknmNoh5_osw2K6CsioKbRPtysZrncbbUy1hdE28i7nT2N64/s1600/P1020508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRAanKf6iLfGAM9NbM_i_-Q0eQstWvDEU-cXzY1qV62zjc8s4Mqd2ijqwHp9pUc1A-IHuNlchf9cIkmXpbnGNMBeH3MuxknmNoh5_osw2K6CsioKbRPtysZrncbbUy1hdE28i7nT2N64/s1600/P1020508.JPG" height="214" width="320" /></a></div>
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aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0tag:blogger.com,1999:blog-7834155139753012024.post-61641714395727781102014-01-09T11:12:00.003+00:002014-01-09T11:45:27.615+00:00Blackrock Co Louth - My Childhood Home<div dir="ltr" style="text-align: left;" trbidi="on">
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Recently I came across some photos on the<a href="http://www.dundalkdemocrat.ie/"> Dundalk Democrat's</a> Facebook page of the village where I lived until I was ten. The photos showed how recent storms and tidal surges affected the village. This brings back memories for me of going to school on a stormy morning, and finding the sea had come in across the Main Street, with a wind howling down Sandy Lane, (where my primary school was) and of teachers having to come to the bottom of Sandy Lane, just opposite the Post Office take us in groups up the lane to our school.<br />
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In Photo 2: just out of the picture here is where Rock Road goes up the hill, we lived in Hillcrest, and if I recall some of our neighbours were the Sharkeys, the Devenneys and the Stewarts.<br />
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In the village itself there was an indoor Roller Skating Rink, Malloca's Cafe where we used to get chips and play the jukebox, and later on when the Swimming Pool was built I used to spend most of my summer holidays biking in and out to Blackrock, after we moved to Dundalk.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Aa86seIdSt90ioUMslr6OGdQcJsWtAsWPGATTCClS0hJkO_BYMCk07mQq2FEUAfpnUbbQC_-mzSCQeRQ47aujjKqdXtauy8bbbMcLi3twRYecK1S1GqCPWh3zeSDTqYkajwAdwgo3V4/s1600/Blackrock4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Aa86seIdSt90ioUMslr6OGdQcJsWtAsWPGATTCClS0hJkO_BYMCk07mQq2FEUAfpnUbbQC_-mzSCQeRQ47aujjKqdXtauy8bbbMcLi3twRYecK1S1GqCPWh3zeSDTqYkajwAdwgo3V4/s1600/Blackrock4.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo 1: The coast road across the Marshes on the North Side of Blackrock. Photo: Pat O'Shaughnessy</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Photo 2: The road into Blackrock from the North. Photo: Pat O'Shaughnessy</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixmxinS_Qpotvshq8PFwewk_CdUxMpewaeHsBR_OCWCzh6XpYok99GuDO1Ead8VxZSlPOX4L8G8za7MVwJzMpZgN8duQgOH0uXIsABvkktARFVkU147ceUGSg4Nclgb-zi7f7bQRVd9B0/s1600/Blackrock2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixmxinS_Qpotvshq8PFwewk_CdUxMpewaeHsBR_OCWCzh6XpYok99GuDO1Ead8VxZSlPOX4L8G8za7MVwJzMpZgN8duQgOH0uXIsABvkktARFVkU147ceUGSg4Nclgb-zi7f7bQRVd9B0/s1600/Blackrock2.jpg" height="242" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo 3: Blackrock Main Street looking North Photo: Aidan Stewart</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJiWpj0D4Vj3z3xx0ucCwReL7z-dAIZEQG_VTgq78AaV8aMh1V_tn0FoUuaCujbxVdbtlH1KYnZpNV_oJYPalWvyVRd5QXwUUuTYenpt3NYYxW6OHOwerq0Ao2gItruZ5OBHCAjd4dll4/s1600/Blackrock6aAiden+McCann.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJiWpj0D4Vj3z3xx0ucCwReL7z-dAIZEQG_VTgq78AaV8aMh1V_tn0FoUuaCujbxVdbtlH1KYnZpNV_oJYPalWvyVRd5QXwUUuTYenpt3NYYxW6OHOwerq0Ao2gItruZ5OBHCAjd4dll4/s1600/Blackrock6aAiden+McCann.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo 4: Blackrock Main Street Photo: Aiden McCann</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFkzofS5dt9E0zofxnZxYjSjWjqY6_V9nqdo2NUlM-0DKXkY6nA4MU2n-NrDnAn_fKihG_8YyB-s-W0tbjHyQgLs2gmW1-ZGqFMn1wvUmZmgCcRZMp-BwSUbdnmreFsZEigQw6t6gJsc/s1600/Blackrock7aMaireAgnew.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFkzofS5dt9E0zofxnZxYjSjWjqY6_V9nqdo2NUlM-0DKXkY6nA4MU2n-NrDnAn_fKihG_8YyB-s-W0tbjHyQgLs2gmW1-ZGqFMn1wvUmZmgCcRZMp-BwSUbdnmreFsZEigQw6t6gJsc/s1600/Blackrock7aMaireAgnew.jpg" height="270" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo 5: Blackrock Main Street Photo: Maire Agnew</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiD22Pvhm46ERA8QNHHzcoUAqwulopET78U_EV96bMcdevzY-g3AlyAG-Arec0TVGXMwF-dBUqrRPckxD6f_zvmCGz5GpcK81eXdb5G74HstOjLBFQYy40MFbXdIvER5e_hLYU7xTRAbA/s1600/blackrock1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiD22Pvhm46ERA8QNHHzcoUAqwulopET78U_EV96bMcdevzY-g3AlyAG-Arec0TVGXMwF-dBUqrRPckxD6f_zvmCGz5GpcK81eXdb5G74HstOjLBFQYy40MFbXdIvER5e_hLYU7xTRAbA/s1600/blackrock1.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo 6: Blackrock from the viewed from the south: Photo: Aidan Devenney</td></tr>
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aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0tag:blogger.com,1999:blog-7834155139753012024.post-32885267956381640402014-01-01T13:01:00.002+00:002014-01-01T13:01:37.899+00:00Happy New Year<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNf4Ba0NzGa2bRXJDsotwGq3S079cgKz_2Ru4av2Btcko3xJREqzjdulGRJMXmRBoi08yvQMrXuYcw8Or-accchR85EVd_6c3XpsJyu1UzaE1qvZ8mb3agzqU84VOkVLWUThQuoFvglc/s1600/newyearwish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNf4Ba0NzGa2bRXJDsotwGq3S079cgKz_2Ru4av2Btcko3xJREqzjdulGRJMXmRBoi08yvQMrXuYcw8Or-accchR85EVd_6c3XpsJyu1UzaE1qvZ8mb3agzqU84VOkVLWUThQuoFvglc/s1600/newyearwish.jpg" height="640" width="408" /></a></div>
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aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com1tag:blogger.com,1999:blog-7834155139753012024.post-73213784596993728222013-12-31T20:10:00.001+00:002013-12-31T20:11:27.794+00:00One Word<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyccfdkcrtzVJmVkaUH7X9zzesKzAiy3kLEugjszXMOiEgvkWSGURfrfHPExBuUDngFm7XNfTeygEVYr-Qz76-zRg0LyAnNeYLgdBTpUC1IigiV7wxtzc9Tk7d-cMCSmKTEZOhRPZilM/s1600/P1020388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyccfdkcrtzVJmVkaUH7X9zzesKzAiy3kLEugjszXMOiEgvkWSGURfrfHPExBuUDngFm7XNfTeygEVYr-Qz76-zRg0LyAnNeYLgdBTpUC1IigiV7wxtzc9Tk7d-cMCSmKTEZOhRPZilM/s320/P1020388.JPG" width="320" /></a></div>
My word for the year 2014 is Balance, and if you've come looking for my "one word post", it will be up tomorrow.</div>
aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0tag:blogger.com,1999:blog-7834155139753012024.post-18866021499680200232013-12-26T18:48:00.001+00:002013-12-26T18:48:19.207+00:00Merry Christmas<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJU98L1Uybq4OTOS39-njdVRS2GiX40iY_NKRdJWRT3OGW6AixtjhmNgY7HYjcnvuxzLCvzKFMAS55CEfJw4m_6Kkzz7cY1ykCB90DYUnd0oDY9CtXOL2PSV5W93p_mSM6yDYAiB9oIU/s1600/FINNISHHouse.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJU98L1Uybq4OTOS39-njdVRS2GiX40iY_NKRdJWRT3OGW6AixtjhmNgY7HYjcnvuxzLCvzKFMAS55CEfJw4m_6Kkzz7cY1ykCB90DYUnd0oDY9CtXOL2PSV5W93p_mSM6yDYAiB9oIU/s1600/FINNISHHouse.png" height="640" width="426" /></a></div>
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aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com1tag:blogger.com,1999:blog-7834155139753012024.post-54962681304836854412013-06-10T20:47:00.000+01:002013-06-10T20:47:03.932+01:00How To Avoid Paying Parking Charges On Your Local High Street<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LiINpJMOE1qoxYP8jWPJuhThPp83PQn2YOZAfYo_CPf71YdtG1UmnA4b3Mv722UwZHn6J_ECb7QFOxGrbVUNY4DhmFnOruht5fg6zVuv91Rw2VuskpNaNfINCi7Hft7G22X32tc5jFE/s1600/panalumixmarch+073.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LiINpJMOE1qoxYP8jWPJuhThPp83PQn2YOZAfYo_CPf71YdtG1UmnA4b3Mv722UwZHn6J_ECb7QFOxGrbVUNY4DhmFnOruht5fg6zVuv91Rw2VuskpNaNfINCi7Hft7G22X32tc5jFE/s200/panalumixmarch+073.jpg" width="200" /></a></div>
Bet that caught your attention.... well it certainly did mine today. There I was having my afternoon latte hit after a morning of struggling to decide what shade of fabric I would use in my next project, and how would I dye it, strong tea-bags? or Beetroot? Oh, but what about avoiding parking charges you say. Oh yes, that. So as I settle down to enjoy my latte and sketch and note the thoughts flooding through my brain in relation to said project, something caught my eye.<br />
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Across the road outside the butchers a car pulls into a parking space, the driver, gets out, goes round to the passenger side and out comes his son, probably about five-ish, he then opens his boot and leaves it open and crosses the street in my direction and goes into the Post Office. I thought he forgot to close the boot. So when he comes walking back past the cafe, I call out to him and mention that he forgot to close his car boot. He smiles at me, and says thank you; but looks just a little, well - guilty. And he then pops into Barclays and emerges a few minutes later, crosses the road, puts his son in the car, closes the boot, gets into car and drives off.<br />
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Clever, eh?</div>
aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0tag:blogger.com,1999:blog-7834155139753012024.post-75095878087645850942013-06-06T12:01:00.001+01:002013-06-06T12:19:26.458+01:00Gifts from Wales<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://swdglassdreams.wordpress.com/">Sian Williams Davies</a> has sent me some seeds, Angharads Sweet Peas, beautifully wrapped and packaged. I'd love to show you the beautifully written envelope, but that would put my address into cyber space, not sure I want that.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_TLqZ3c5kU-H4UbZIuUzWkEgafTpLRdOqucl2lOFfjp7GEKjqA6i5hRFS91mYnlUn83emf5OZlWAuVM-9P7cUDrHvXoApQgAIRxd8rTOBH5VcL3nWqzb__SbSXG7TBNYowKiFafrH6bM/s1600/P1020446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_TLqZ3c5kU-H4UbZIuUzWkEgafTpLRdOqucl2lOFfjp7GEKjqA6i5hRFS91mYnlUn83emf5OZlWAuVM-9P7cUDrHvXoApQgAIRxd8rTOBH5VcL3nWqzb__SbSXG7TBNYowKiFafrH6bM/s320/P1020446.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKFP5UMl7Z9OXr30dMQV1pWCDVTyrsvxJOgybOAFJKG5VznUwGlOzHhK_jIqm5AHmunTCiyY3KCMGt3HxMfzhsoHvYvP_M3JIldElccYgmL6wMiiX-frOQcYsqdAxVqmF7Cz8HYABnsQ/s1600/P1020447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKFP5UMl7Z9OXr30dMQV1pWCDVTyrsvxJOgybOAFJKG5VznUwGlOzHhK_jIqm5AHmunTCiyY3KCMGt3HxMfzhsoHvYvP_M3JIldElccYgmL6wMiiX-frOQcYsqdAxVqmF7Cz8HYABnsQ/s320/P1020447.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhksFfeX5crg2CKXk9r5_2sGtO4PEPvGkTW1YtvWHWAIj086AUpvhWo_M3FCFcJNVylxFb711VwE05y1rjtxCbMLIinQTJ_pz_TlGDwVIvuzOvsBUJRZImZTWbUagi-qhskgeKtYhZ5-EU/s1600/P1020448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhksFfeX5crg2CKXk9r5_2sGtO4PEPvGkTW1YtvWHWAIj086AUpvhWo_M3FCFcJNVylxFb711VwE05y1rjtxCbMLIinQTJ_pz_TlGDwVIvuzOvsBUJRZImZTWbUagi-qhskgeKtYhZ5-EU/s320/P1020448.JPG" width="320" /></a></div>
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aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0tag:blogger.com,1999:blog-7834155139753012024.post-14946452254428035912013-05-07T16:48:00.000+01:002013-05-09T11:38:27.279+01:00Art Journals and Altered Books: Frida Kahlo's Letters<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #674ea7; font-size: large;">My first altered book, a selection of Frida Kahlo's letters found online.</span> The book, originally a lifestyle book with heavy paper pages. First I pulled out quite a few of the pages and then covered the book cover with a sheet of Financial Times newspaper, which I painted over with acrylic paint. Then I pasted a photograph of Frida and some of her letters.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0ic-2fx5AxlCYkbOk8-cynW7jfwE9j3hnk96Qx_1OP1BimiXmRUms_iCzgt2Zfri2yuYRx5jQJmUKCUVxnP0mvq7KLSx6LqPXVgkSmf5XytTyPaF3OJVOZYg_fEi-_J3n0o1Kn5ABaM/s1600/P1020374.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0ic-2fx5AxlCYkbOk8-cynW7jfwE9j3hnk96Qx_1OP1BimiXmRUms_iCzgt2Zfri2yuYRx5jQJmUKCUVxnP0mvq7KLSx6LqPXVgkSmf5XytTyPaF3OJVOZYg_fEi-_J3n0o1Kn5ABaM/s320/P1020374.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Front Cover</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrTCn3yKdNMOaSaxFW2zvgxs5eRrJknstKuYeMJOHHrcqI2OHrC9SXD0bOKkgxx7At5I9eQSske5woYNsRM57LL9kuXOUgroggEyr7wvOA9RrTuZkxUAUNJdQptvNNkpunnrZKnQZ_1w/s1600/P1020375.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrTCn3yKdNMOaSaxFW2zvgxs5eRrJknstKuYeMJOHHrcqI2OHrC9SXD0bOKkgxx7At5I9eQSske5woYNsRM57LL9kuXOUgroggEyr7wvOA9RrTuZkxUAUNJdQptvNNkpunnrZKnQZ_1w/s320/P1020375.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside Cover</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVt4CvdY-lK0LiYmQLwm7MSBBmRAZnSCsV2JS3IIyzRAPN00eAYuZQ2tErQnfvbx_ITVw-MH727q_4r8u988jT4YyojyICz4BfW836Q5UQYv2HOGpchCKNqL9z1EZVRhDTkdnrR5ewyo/s1600/P1020376.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVt4CvdY-lK0LiYmQLwm7MSBBmRAZnSCsV2JS3IIyzRAPN00eAYuZQ2tErQnfvbx_ITVw-MH727q_4r8u988jT4YyojyICz4BfW836Q5UQYv2HOGpchCKNqL9z1EZVRhDTkdnrR5ewyo/s320/P1020376.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tip-in Page</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFiGk3KpqOT6Kr0fp8OWq90Ye6D7zf_yycUj3jQGZs1pcqXiTlLYDHj3XlEIMdoA_L1ERzKUqCdvQAUUTrFyOJJXB8PN2rBy_e9eg29lz98c-v-USSWkbYYshvFGo9MWe3mgqkAkXUdM/s1600/P1020377.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHFiGk3KpqOT6Kr0fp8OWq90Ye6D7zf_yycUj3jQGZs1pcqXiTlLYDHj3XlEIMdoA_L1ERzKUqCdvQAUUTrFyOJJXB8PN2rBy_e9eg29lz98c-v-USSWkbYYshvFGo9MWe3mgqkAkXUdM/s320/P1020377.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tip-in page opened</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qzDOz6zqVZeN8Bppsg5FHex-GzMLPYJnB-d8_EwI-kkvfxLOH6tQMZbbkgAb7FTeIJM5SG11LpI-R_A98BsjXZSYYoa07_7MZw7Io36eiLsVtC1ck__wgQslVGzBhJoQQRZFgQQ0WEE/s1600/P1020378.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qzDOz6zqVZeN8Bppsg5FHex-GzMLPYJnB-d8_EwI-kkvfxLOH6tQMZbbkgAb7FTeIJM5SG11LpI-R_A98BsjXZSYYoa07_7MZw7Io36eiLsVtC1ck__wgQslVGzBhJoQQRZFgQQ0WEE/s320/P1020378.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frida's Garden Party</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLnu6SeI4p5WJM6vSq248jxNzHNdLJYBa_YXaR1sN_TPdylcAdiNjQnNiUS7CtRMX1Q_CNhNWCCo8X3QYVaYo5hHtXH_K2pblwkjrVggVh19CjWGFh-gB7u0jQ3686UvT1VECngX6c-8/s1600/P1020379.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLnu6SeI4p5WJM6vSq248jxNzHNdLJYBa_YXaR1sN_TPdylcAdiNjQnNiUS7CtRMX1Q_CNhNWCCo8X3QYVaYo5hHtXH_K2pblwkjrVggVh19CjWGFh-gB7u0jQ3686UvT1VECngX6c-8/s320/P1020379.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frida in the Woods</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJz80-EXYOhtfa2D231d8vG8H7AdMtd7cuNpqiKIElPGmEUrrKN8Ia5MT-7uze6cuGgB0UUkhy4Arbc80iAAA5vRV6StgK5aZrVuiwHbYF0FRU3NdZLDKhejJekVOmvZmps5nlrEQeL0/s1600/P1020380.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJz80-EXYOhtfa2D231d8vG8H7AdMtd7cuNpqiKIElPGmEUrrKN8Ia5MT-7uze6cuGgB0UUkhy4Arbc80iAAA5vRV6StgK5aZrVuiwHbYF0FRU3NdZLDKhejJekVOmvZmps5nlrEQeL0/s320/P1020380.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frida's Patio</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Geey4gB0ZFO0GZVCM747mOklpvjW8qNIFsCwlpW-zkRpc7LED0YAZBdnHtxfHbm0_PqWORGiCzJB62JY2UpRmLrsAoulKKzc9JljigpFpiAzZT9tg0WdFWE3TqAc-We0lNHLMI9z1PY/s1600/P1020382.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Geey4gB0ZFO0GZVCM747mOklpvjW8qNIFsCwlpW-zkRpc7LED0YAZBdnHtxfHbm0_PqWORGiCzJB62JY2UpRmLrsAoulKKzc9JljigpFpiAzZT9tg0WdFWE3TqAc-We0lNHLMI9z1PY/s320/P1020382.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My favourite picture of Frida</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfH54MKt-Ty9zjyNeuBhHiNOudjLDQEwoJetJd7MQu8TeP8LIJUeDBPVEOAZQl3m4SJZXWIJ5ONYgr8Bqn1HNaUvIheAQ8-l0yEzcVq7whmXsVEbNx9-uhAFTQvrSN9QVYLAnHtCBLUG8/s1600/P1020383.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfH54MKt-Ty9zjyNeuBhHiNOudjLDQEwoJetJd7MQu8TeP8LIJUeDBPVEOAZQl3m4SJZXWIJ5ONYgr8Bqn1HNaUvIheAQ8-l0yEzcVq7whmXsVEbNx9-uhAFTQvrSN9QVYLAnHtCBLUG8/s320/P1020383.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Back Cover</td></tr>
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aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com1tag:blogger.com,1999:blog-7834155139753012024.post-34212063728331883152013-04-29T22:53:00.003+01:002013-05-09T11:38:27.285+01:00The Mouse and the Art Journal <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #674ea7; font-size: large;">So you look at these pictures and think, - where's the Mouse?</span> - well Ms Mouse, (oh yes we know it was female) is the creative genius behind the wonderfully serrated edge on the spotted paper, and you ask how? Well, I have some rolls of paper that are stored under a wardrobe. (it's the usual thing I do just to tidy them out of the way).<br />
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Took them out the other day to find that one roll had been eaten along the edge and had a beautifully serrated edge that could only have been achieved by.... yes a mouse. So just before I cut it level and stored it away again, I thought aaaaaaaaha that would make a good piece for my art journal background. <br />
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Thank you Ms Mouse, for your creative work and I do hope you escaped the attention of our resident feline, Dim Sum. I have put the rolls of paper back under the wardrobe and wonder if you could have another go at them, that would be wonderful. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68pKK1Zp95vLrexM5vHloMWD95yLIZ07g6iOWO6eRaq75SGvMCQ-daCF704zwb3r1hhz5JU9pMeTG6oBQ4NTxmlxzdyMfC6x38BQowjO69euNZ0bET6VQVJfSD2mI7b7CnMmp44YngV8/s1600/P1020416.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68pKK1Zp95vLrexM5vHloMWD95yLIZ07g6iOWO6eRaq75SGvMCQ-daCF704zwb3r1hhz5JU9pMeTG6oBQ4NTxmlxzdyMfC6x38BQowjO69euNZ0bET6VQVJfSD2mI7b7CnMmp44YngV8/s320/P1020416.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Close-up of Ms Mouse's serration technique<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKUaHKuJsgpU0-1OrLycwxyDm5ylW_TVhkv31dekYWnwkCvkU9xMKQFqwqFmjdfZ_21cP2ikvlndjikGxpyBqAZrxSTd0PECSJou1fulBHNe-dQtM2TllGWo4sQ5o4AfPiZIAAcarodU/s1600/P1020415.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKUaHKuJsgpU0-1OrLycwxyDm5ylW_TVhkv31dekYWnwkCvkU9xMKQFqwqFmjdfZ_21cP2ikvlndjikGxpyBqAZrxSTd0PECSJou1fulBHNe-dQtM2TllGWo4sQ5o4AfPiZIAAcarodU/s320/P1020415.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Art Journal Page<br />
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aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0tag:blogger.com,1999:blog-7834155139753012024.post-70889685910790783852013-04-16T21:54:00.002+01:002013-05-09T11:38:27.288+01:00Collage on a Sunday - a lesson in overdoing it...<div dir="ltr" style="text-align: left;" trbidi="on">
Am a bit disappointed with this collage page. Think I overdid it and really should have stopped at picture, "Text Added". Using matte medium on pan pastels is really not a good idea...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4ytBu0TXneJepaiqQkPH-VRXM6s-hFY_1DmakiYar6lRBWU_6bZcRBP8_uwyPbTzWwBdCdw0JBjzA0I5cQT0JZk9cl9T7fo_kHiTKEZaUxZAKeRCncfUYoN5S-IYgfYBiCSzxK3uyi4/s1600/P1020361.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4ytBu0TXneJepaiqQkPH-VRXM6s-hFY_1DmakiYar6lRBWU_6bZcRBP8_uwyPbTzWwBdCdw0JBjzA0I5cQT0JZk9cl9T7fo_kHiTKEZaUxZAKeRCncfUYoN5S-IYgfYBiCSzxK3uyi4/s320/P1020361.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The original background<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TKCsoDNG1ESWwU4-VWmfgCuPaXWW_W9nCVungbesFN7wxvDCXOWvYfjCU1icvbS2jwmklg4rFSdsoV833Z9CdAtH2dalu2ynJw3EfM40yFFQuMSlo8lpAkJQAKJn8VZWjKO7JUBBNg0/s1600/P1020362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TKCsoDNG1ESWwU4-VWmfgCuPaXWW_W9nCVungbesFN7wxvDCXOWvYfjCU1icvbS2jwmklg4rFSdsoV833Z9CdAtH2dalu2ynJw3EfM40yFFQuMSlo8lpAkJQAKJn8VZWjKO7JUBBNg0/s320/P1020362.JPG" width="320" /></a></div>
Text added<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb73oqNOkJ6xLntVjSwJs30lTrAZixnsvdKkalcSoZpIGJ7Az_0uYsk3IUL7-5QZ3Q3dNEe8jUP8cMleNkmFsaOb8aMrKwpJhxA06RmzgBlWx4zdY0Yba-D_bZHF_0zoFw9z1c9mDAZuU/s1600/P1020363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb73oqNOkJ6xLntVjSwJs30lTrAZixnsvdKkalcSoZpIGJ7Az_0uYsk3IUL7-5QZ3Q3dNEe8jUP8cMleNkmFsaOb8aMrKwpJhxA06RmzgBlWx4zdY0Yba-D_bZHF_0zoFw9z1c9mDAZuU/s320/P1020363.JPG" width="320" /></a></div>
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First layer of colour added<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh98vwLhGMIcSa7UR6gFty5mpNEZkIL98Yh_SyQwNFNKttmFG9Z88UsWiUrRYTkj8NkCCkxHNUifgKw82kHacyKHq5hQLmhfIc5cBm_VrGHaPJRvFapHYXdJPsgoI45xXTgKJbkgxjYYFc/s1600/P1020365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh98vwLhGMIcSa7UR6gFty5mpNEZkIL98Yh_SyQwNFNKttmFG9Z88UsWiUrRYTkj8NkCCkxHNUifgKw82kHacyKHq5hQLmhfIc5cBm_VrGHaPJRvFapHYXdJPsgoI45xXTgKJbkgxjYYFc/s320/P1020365.JPG" width="320" /></a></div>
Added stencil raindrop shapes with pan pastel<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC-OJxLrbupJqTRN2EUfO9xAUc0WzR1dvDyQNrnATVECy3C_WaUN_ujT5XQ1mSQwFem_cliiXO5LtzmMsc7rX89Xq_f_sPHcyR1TWs4aAA_C1r1fM_0B5FqTMU8vl_5Hpz3ByT-5WSaQo/s1600/P1020367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC-OJxLrbupJqTRN2EUfO9xAUc0WzR1dvDyQNrnATVECy3C_WaUN_ujT5XQ1mSQwFem_cliiXO5LtzmMsc7rX89Xq_f_sPHcyR1TWs4aAA_C1r1fM_0B5FqTMU8vl_5Hpz3ByT-5WSaQo/s320/P1020367.JPG" width="320" /></a></div>
Closeup of stencil pan pastel<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7q1Ju8fj5iha7m_1FCFkUlp1H8TKF-Eu4WY-GPK3WRqeanyFxGatHCK5RyOajorpA8n1y3mTPcEgiSEye3CrkTTK-2JJWqE7HnbyUsXlA3sP5ZYixmPgIR-m_7uZaTls7xPjQ-Lj4hwk/s1600/P1020369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7q1Ju8fj5iha7m_1FCFkUlp1H8TKF-Eu4WY-GPK3WRqeanyFxGatHCK5RyOajorpA8n1y3mTPcEgiSEye3CrkTTK-2JJWqE7HnbyUsXlA3sP5ZYixmPgIR-m_7uZaTls7xPjQ-Lj4hwk/s320/P1020369.JPG" width="320" /></a></div>
Collage before I matted <br />
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Collage after I matted it<br />
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aineliviahttp://www.blogger.com/profile/11318733030672186420noreply@blogger.com0