Tag: Photos

Anniversary

Today M and I have been married for 12 years (together 21 years this year), so to celebrate, we went for a nice walk and bought lots of lovely snacks and treats. Due to the way the world is at the moment we did not want to go to a restaurant or pub for a meal. We were not too sure where to go as we tend to drive for hours to go somewhere different, but again due to COVID there are so many places in Yorkshire and Lancashire that are said to be hotspots, so that was out too, and I love to walk on the moors in the footsteps of the Brontes as it is rugged and wild.

We finally set on Lydiate where I grew up and walked along the old railway lines from where Lydiate station used to be back in Victorian Times. (1884 to 1952) and headed south along the lines, then on to the canal bank back to the car. All told we walked 6km. The dogs loved it and are currently sleeping. Mazikeen must have run (as she does not walk anywhere) about 20km, back and forth.

I took a few photos along the way which are below, including some yarn bombing along the way.

Falled Tree
Farm Bridge – Heys Farm
Maghull Brook
Field drains
Pilon
Yarn Bombing on the canal bench
Red squirrel
Hedgehog
Ladybird/Ladybug
Blue Tit

Photography…

As a lot of my readers will know, I love to take photographs and have done since I was 14.  My first job was as a photographic lab technician in charge of enlargements for the company and correcting photographs that had things in them that needed to vanish, a process called spotting.  I had to spot away everything from dust marks to some, well, how do I put it, penis erasing.  Yes, you read correctly, usually, a big group shot and there would be in the photo a man with his bits out.  It was very enjoyable to do and made me laugh quite a lot, and surprised me how many men got their junk out on photos.  I would always ensure that the offending item was erased and no one could ever tell.  Now that is easy with the use of digital photography, and I have done some of my best corrections using the likes of Photoshop, especially on old photos that have fold marks and tears on them.

Anyways, I was invited to join a photography site and now have some of my work there.  But, I did not want to let you all away without seeing some of my prize images.

Baking – Soda Farls

My Hubby is Irish, so many many years ago I learned how to make proper Irish Soda Bread, Wheaten Bread & Soda Farls.  Since winter is well and truly on its way, and it is lashing with rain outside I thought I would make us some.  I thought I would share my recipe and do a show and tell.

Ingredients

  • 250g Plain Flour
  • 1 teaspoon of Baking Soda
  • ½ teaspoon of salt (I use sea salt)
  • 250ml Buttermilk

 

Place all dry ingredients into a bowl and mix.

Make a well and add the buttermilk, although do not add it all as you can keep adding whilst mixing rather than make it too wet.

Mix and knead the dough on a floured surface, but be gentle, you really only want to knead it into shape.  Slice a cross into the top with a sharp knife that has been floured.

Pop the farl onto a hot griddle pan, or if you only have a frying pan, that will work nicely, but again, be gentle, don’t go in at too high a temperature or you will end up with a crispy dough ball.  I use a tepanyaki grill plate to make mine and have the temperature about 150c.

Partway through cooking flip it over and cook the other side.

Again flip it over, and tap the base to see if it is cooking, it should make a hollow sound, and if not carry on cooking.

As you can see the farl has split where the score marks were and have browned nicely.  Finally, when you are happy with it, wrap it in a tea cloth and set aside, this will ensure that it finishes off cooking and traps moisture, and makes it chewy, and brings out the subtle soda taste.  I used to use a proper Irish Linnen tea cloth, but alas it bit the dust some time ago.

It should take about 20 minutes to cook through.

Once it has cooled split it into four, then slice through the side horizontally, so you end up with 8 quarters if you cut it all at once.  Toast and enjoy with lashings of butter and a slice of mature cheese like cheddar.  Also delicious with bacon and egg.

 

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