Monday, 23 December 2013

# 386 Christmas biscuits and Season's Greetings to you all

Wet and windy days are perfect baking days, don't you think?

Later today I'll be making a batch of these lovely Carrot cakes which are a traditional Christmas treat in Portugal and my favourite. Meanwhile while the rain falls heavily and the wind rages outside A. and I spent time decorating these biscuits with lots of icing.

I came across the recipe this morning while catching up on some blog reading, you can find it here in Portuguese or you can use the translated version below to make your own.

Christmas biscuits

100g butter, softened
290g plain flour
225g golden caster sugar
2 eggs
1 teaspoon ground ginger
1 teaspoon gournd cinnamon
1 teaspoon baking powder

In a bowl mix all the dry ingredients.

In another bowl cream the butter and sugar, add 1 of the eggs and mix until well combined.

Add the dry ingredients to this mixture and mix until you have a smooth dough. Wrap it in clingfilm and keep in the fridge for 1 hour.

Beat the other egg. Lightly dust a work surface with flour, do the same with the rolling pin and roll out the dough. Cut out using any cookie cutters you want, brush the cut out dough with the beaten egg and bake in a pre-heated oven to 180 ºC for 5 to 10 minutes.

Cool slightly before removing the biscuits to a wire rack to cool completely. Decorate with icing and enjoy with a cup of tea or coffee.

I wish you all a very Merry Christmas and Prosperous New Year


Saturday, 14 December 2013

# 385 Orange cake

I cannot believe it's almost a month since my last post, the last few weeks just seem to have flown by so quickly. Another volunteer and I have been going to crafts fairs to raise money for the library which has taken quite a lot of our time and then there's all the Christmas related things to do: writing the Christmas cards, posting or hand delivering them, wrapping the presents, putting the decorations up, etc.

Anyway, the other day I was reading this blog post about using leftover egg whites and remembered a cake I made sometime ago. What makes it different from other cakes is that instead of using whole eggs you only use egg whites. This is a very light cake with a lovely orange flavour and a great alternative to meringues next time you want to use up any leftover egg whites.

Hope you like this recipe.

Orange cake

250g caster sugar
190g flour + 1 teaspoon baking powder
125g butter, softened
8 egg whites
Juice of 1 orange (add the zest too if you want)

Preheat the oven to 180 ºC and grease and line a loaf tin with baking paper.

In a bowl whisk the egg whites to stiff peaks.

Cream the butter and sugar, then add the flour and juice of the orange and mix just until well combined. Gently fold in the egg whites and pour the mixture into the prepared tin.

Bake for 20-30 minutes or until a skewer inserted in the center of the cake comes out clean.

Remove the cake from the tin and cool on a wire rack.



PS - I also wanted to say, Blogger seems to be having problems with the links gadget so I cannot include a direct link to my most recent recipes as I used to. The recipes are still listed there but some don't gave a clickable link. I'm sorry about this but as I'm not technology savvy I cannot fix it.

Thursday, 28 November 2013

# 384 Oat and bran crown

As many of you know I bake my own bread and have been doing so for a few years now. One of the advantages is that I'm not restritcted to the limited selection sold in the shops but can experiment with different types of breads. Some of these experiments end in disaster but fortunately that was not the case with this one. I hope you like it as much as I did.

Oat and bran crown

20g fresh yeast
400g strong white flour
50g bran
50g porridge oats
2 tablespoons olive oil
Pinch of salt
350ml water

Dissolve the yeast in the water.

Put all the other ingredients in the bowl of your kitchen mixer, open a well in the centre and pour the yeast mixture. Mix with the dough hook until all ingredients are well combined.

Tip the dough on to a clean work surface and knead for 5-10 minutes until smooth and elastic.

Grease the same bowl with a little olive oil, shape the dough into a ball and place in the bowl. Cover with clingfilm and prove until doubled in size.

Knock back the dough, knead for a few seconds and then cut into 7 equal portions.. Shape each into a ball and place at regular intervals in a non-stick tin with a chimney.

Prove a 2nd time until doubled in size.

Bake in a preheated oven to 220ºC for 10-15 minutes then reduce the temperatura to 180ºC and bake for 20-30 minutes more.

To check if the bread is baked tap the bottom, a hollow sound indicates the bread is done.

Remove from the oven and cool on a wire rack.



Monday, 18 November 2013

# 383 Tea loaf

The original recipe for this tea loaf is from one of those free recipe cards you often find in supermarkets. I can't remember which supermarket it came but I know it was for a specific brand of tea which I don't use. I made my loaf with my regular tea and the result was great. It's such a shame my husband and son don't like dried fruit in cakes or I'd be making this every other week.

Saying that, a bunch of us are meeting at the library on Wednesday morning for a cardmaking session for fundraising and it's the perfect excuse for me to bake this again.

It goes without saying that a slice of this loaf will go very well with a cup of tea :-)

Tea loaf

3 tea bags
60g mixed dried fruit
60g butter, softened
85g light brown sugar
1 egg, beaten
100g plain flour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon mixed spice

Make a small pot of tea with 3 tea bags and 250ml boiling water. Leave to brew for 10 minutes. Place the dried fruit in a bowl, pour over the tea and leave to soak for at least 1 hour. Drain and reserve the liquid.

Preheat the oven to 180 ºC/Gas Mark 4. Grease and line a loaf tin with baking paper.

Cream together the butter and sugar until pale and fluffy. Gradually add the egg, whisking all the time until well combined.

Fold the dry ingredients into the creamed mixture without over mixing.

Fold in the dried fruit and 4 tablespoons of the reserved tea. Pour the mixture into the tin and bake in the oven for 45 minutes or until a skewer inserted in the centre of the loaf comes out clean.

Remove from the tin and allow to cool.



Friday, 15 November 2013

# 382 Fundraising for the library

A year ago our small public library became a community library run by volunteers and as such fundraising is one of our top priorities.

Tomorrow another volunteer and I will be at our first craft fair selling handmade goodies to raise much needed funds, other craft fairs will follow over the next few weeks. Here's a sample of the things we've been making to sell.

Christmas cards made from used card fronts.

Crochet bookmarks.
 You can see more on my Flickr here.

 If you're anywhere near Berkeley, Gloucestershire, tomorrow we'll be in the Town Hall from 9.30 to 12 so why not come and say hello to us.


Monday, 4 November 2013

# 381 Sudbury Hall & Kedleston Hall

The last few weeks have been a little hectic round here. With Christmas fast approaching and with a few craft fairs to prepare for to raise money for the library I have been very busy. A. was also home the whole of last week enjoying his first half term of the school year.

As a surprise the husband decided to have 2 days off work as he still has a few holidays left and we set off to Derbyshire for a mid-week break. We were very lucky with the weather because although it was cold it stayed dry and sunny. We visited 2 National Trust properties we didn't yet know: Sudbury Hall and Kedleston Hall.

Back of Sudbury Hall.

Sudbury Hall also houses the Museum of Childhood and if you're a fan of Jane Austen and of the 1995 adaptation of Pride and Prejudice (the one with Jennifer Ehle and Colin Firth) you may like to know a few of the rooms were used as interiors for Pemberley.

Kedleston Hall

As for Kedleston Hall, it was also used as one of the film locations for The Duchess with Keira Knightley.

We loved both properties but we thought the second was by far the best. Both houses have very interesting interiors but Kedleston Hall has very extensive grounds which I always like to explore.

On my next post I'll share some of the things I've been making for the upcoming craft fairs, meanwhile you can have a look at more photos from Sudbury Hall & Kedleston Hall here if you want.


Monday, 21 October 2013

# 380 Shipshape and Bristol Fashion

One of the teachers I had at University enjoyed telling us the story behind many of the idioms used in the English language and since then this is something that's interested me.

Everyday we hear or use many phrases and sayings without having a clue as to where they come from and that's why I enjoyed Red Herrings and White Elephants by Albert Jack so much. Although I'm familiar with a few of the phrases in the book I had no idea where they originated from so it was both fun and educational to find that out. Other phrases I've heard before but their meaning wasn't obvious to me, Shipshape and Bristol fashion is one and Bob's Your Uncle is another. The first for no other reason than that we live only a few miles from Bristol and the 2nd because I always thought  it sounds quite funny.

According to the book Shipshape and Bristol Fashion is used to say that everything is neat, tidy and in good order. In the days before Liverpool became a major English port, Bristol was the premier western port from which most ships would embark on transatlantic voyages. It was also a naval port and prided itself on its reputation for efficiency and neatly packed cargoes. The traditional high standards of ships leaving Bristol lead to the phrase passing into the English language.

Bob's Your Uncle is often used to describe something that is resolved in your favour without much effort, such as "Just send the form in and Bob's your uncle." The phrase was in regular use in Britain from the 1890s and comes from the promotion in 1886 of Arthur Balfour to Secretary of State for Ireland. Balfour was a surprise choice for the position and few regarded him as qualified for the post. But when it became known he was the nephew of Prime Minister Robert Gascoyne-Cecil, Third Marquis of Salisbury, the joke circulated that, if Robert was your uncle, a deed was as good as done.

If you'd like to know more about many of these everyday sayings you can find a PDF copy of this book here. Hope you enjoy reading it as much as I did.


Wednesday, 16 October 2013

# 379 Milk loaf

You can guess from the name of this loaf that it's made with milk instead of water. The result is a loaf of bread with a very soft crust and texture which is perfect for sandwiches.

The dough is quite sticky and difficult to knead by hand so it's best to do it all in a stand mixer with a dough hook.

Milk loaf

20g fresh yeast
475g strong white flour
1 1/2 teaspoons sugar
25g butter, melted
Pinch of salt
340ml milk

Dissolve the yeast in the milk.

Put the flour into the bowl of your stand mixer, add the sugar to one side and the salt to the other, then add the butter and finally the yeast mixture.

Knead with the dough hook for 10 minutes approx. or until the dough is coming off the sides of the bowl.

Shape the dough into a ball (it may help to dust your hands with a little flour) and prove in the bowl previously used, cover with clingfilm and allow to prove until doubled in size.

Knock back, knead for a few seconds and then shape, dust with flour and place in a loaf tin. Prove a second time until doubled in size again.

Bake in a preheated oven to 220ºC for 10 minutes and then reduce the temperature to 180ºC and bake for 15-20 minutes more.

Keep an eye on your loaf while baking, as it browns quite quickly. To check if the loaf is baked tap the bottom and if it sounds hollow remove it from the tin and cool on a wire rack.



Tuesday, 8 October 2013

# 378 Lemon mousse with crushed biscuits

For my birthday this year instead of a cake I made this lemon mousse with crushed biscuits after A. spotted a tin of condensed milk in the cupboard (he loves the stuff).

It's not that cold yet so I thought I'd share the recipe with you in case you want to try it. This lemon mousse is very quick and easy to make but I found it's best to leave to set in the fridge overnight or if you think that's too long to wait to have a taste, you can make it as early as possible in the morning and then leave it to set for at least 4 to 5 hours.

Lemon mousse with crushed biscuits

1 tin condensed milk
100ml lemon juice
200g rich tea biscuits crushed *
500ml whipping cream

In a bowl mix the condensed milk with the lemon juice. Let it rest in the fridge for 30 minutes.

Whisk the whipping cream until it thickens. Add to the condensed milk mixture and fold gently.

Choose a deep bowl and alternate layers of the cream with the crushed biscuits. The last layer should be crushed biscuits. Keep in the fridge until set and cool enough to serve (preferably overnight).

* If you buy cereal clusters you'll usually have lots of crumbs left in the packet, I used mine together with the crushed biscuits for the top layer of the mousse to add it some crunch. Also, I think crushed ginger biscuits might work very well with this mousse.



Friday, 4 October 2013

# 377 Chicken Korma

According to Wikipedia Korma is a type of curry where the meat is braised with water, stock and yogurt or cream and it can be mildly spicy or fiery.

We like spicy food but without the heat so the first option suits us fine. Hope you like this dish as much as we do.

Chicken Korma

4 chicken breasts cut into strips
3 tablespoons Korma curry spice blend
1 tub reduced fat creme-fraiche
1 small pot low fat natural yogurt
2 teaspoons ground tumeric
3 tablespoons tomato purée
Pinch of salt
Pinch of cumin seeds
Pinch of crushed chilies
Squeeze of lemon juice
Fresh coriander, chopped
Olive oil and 1 small onion, finely chopped

In a food container with lid mix all of the ingredients above, except for the meat, olive oil and onion, until well combined. Add the meat and make sure it's well coated in the marinade mixture, keep in the fridge until it's time to cook it.

Heat the olive oil in a large pan and fry the onion gently until softened. Add the chicken and fry for a couple of minutes until it looses its pink colour.

Add the rest of the marinade and stirr. Cook over a low heat stirring occasionaly, add a little boiling water if necessary but be careful not too add too much or you won't have a nice, thick sauce at the end.

Cook for 20-30 minutes or until the meat is cooked through. Half way through cooking add some chopped fresh coriander.

Serve with white rice and a green salad or steamed vegetables.



PS - I've added a link list of all my recipes to the sidebar, just scroll down the page and you'll find links to all the recipes I posted on this blog. Also, I've had requests from readers from across the pond to convert my recipes. Unfortunately that would take too much time for me to do but you can easily find conversion tables online like this one or this one. I hope these help :-)

Thursday, 3 October 2013

# 376 September photo scavenger hunt

After missing the photo scavenger hunt for August I'm joining in again with Greenthumb from Made with Love and the other bloggers taking part in this monthly photography challenge.

If you'd like to take part or simply enjoy seeing other people's photos just follow the link above to Greenthumb's blog.

Of the 12 clues I only managed 6 and here they are.

I saw this cow on a field on one of my walks, it seemed to be posing for me.

When I look at these leaves they always remind me of lace so when I saw that one of clues was Lace I knew exactly what I'd photograph.

Several similar items on one of the National Trust properties we visited.

The nearby deer park has many beautiful and interesting trees.

Small white flowers on the side of the road.


Thursday, 26 September 2013

# 375 Photo Friday: Nature walk

For one reason or another it's been a very long time since I last joined in with the Photo Friday challenge, all the way back to February apparently according to my blog's archive.

This week's theme is right up my street so here's my entry.

This photo was taken a few weeks ago when we revisited Snowshill Manor. There's a very nice circular walk from the village with great views along the way.

To know more about this weekly photography challenge just scroll down the sidebar and click on the Photo Friday button.


Tuesday, 24 September 2013

# 374 Meatballs in tomato and basil sauce

When writing our meal plan the other day A. suggested I make meatballs as it's been a while since we had them last. Meatballs are really easy to make but a little time consuming so when I make them I always make an extra portion to keep in the fridge for another meal. They're also good for packed lunches, A. likes his in a pitta bread.

You can of course make your own tomato sauce but this time I went for the lazy approach and used sauce from a jar.

Meatballs in tomato and basil sauce

800g extra lean beef mince
5 tablespoons breadcrumbs
Pinch of salt
Pinch of paprika
Half a teaspoon of crushed chillies (add more if you want more heat)
Half a jar of good quality tomato and basil sauce
1 small onion, chopped
Drizzle of olive oil
Plain flour

Put the beef mince in a bowl, add the breadcrumbs, salt, paprika and crushed chillies and mix until well combined. Form small balls and place them in a plate or board dusted with plain flour, cover with cling film and keep in the fridge to firm up until cooking time.

Drizzle a frying pan with a little olive oil and when hot brown the meatballs in batches. The aim is just to sear the meatballs  and not to cook them through. When all meatballs have been browned add the chopped onion and cook until soft, then add the tomato and basil sauce and cook for a couple of minutes before adding the meatballs.

Add a little boiling water if you think the sauce is becoming too thick. Cook for 20 to 30 minutes over a low heat stirring occasionaly.

Serve with white rice, mashed potato or spaghetti and a side of salad.



Thursday, 19 September 2013

# 373 Books & Bracelets

A friend of mine has been sorting through her large collection of cookbooks and I've been the lucky recipient of a few of them.

My 2 favourites are these which apparently tie in with a cookery series called Farmhouse Kitchen produced by Yorkshire Television and shown from the early 70s to the late 80s.

I wonder whether I can find any episodes from the series on YouTube! I was a teenager in the mid 80s and not really into cooking so this wouldn't be something I'd watch. How things change!

Another friend has sent me these bracelets as a birthday gift.

There was also a pair of the most comfortable and warm handmade slippers and a kumihimo disc which is what she made the bracelets with.

I found instructions online for a simple 8 strand bracelet and I can tell you this is addictive. You can make a bracelet from start to finish in well under an hour.

These are the ones I made, they're not as well finished as my friend's but they're not too bad for a first attempt.

If you like carrying a craft project in your bag for those moments when you can't do anything else but wait this is the ultimate portable project as you only need the disc and some cotton thread.


Friday, 13 September 2013

# 372 Cornmeal cake

Here's another recipe using cornmeal. Sarah from Down by the Sea asked on my last post what else I used cornmeal for so I thought I'd share this cake recipe I tried recently.

I was very pleasantly surprised by this cake. It was fluffy and moist and very moreish, so much so that it didn't last for very long. Hope you enjoy it as much as we did. The photo is not very good and really doesn't do justice to this lovely cake.

Cornmeal cake

200g butter, softened
320g golden caster sugar
4 eggs
150g plain flour
150g fine cornmeal
2 teaspoons baking powder
200ml milk
Zest of 1 lemon

Grease a tube cake tin and dust it with flour. Preheat the oven to 180ºC.

In a bowl cream the butter with the sugar until pale and fluffy. Add the egg yolks one at a time beating between each addition. Gradually add the flours and baking powder then the milk and lemon zest and mix until well combined.

Whisk the egg whites until they form soft peaks and gently fold them into the mixture until well combined.

Pour the mixture into the prepared tin and bake for 30 minutes or until a skewer inserted in the centre comes out clean.

Remove from the oven and cool for a few minutes before removing from the tin to cool completely.

Enjoy with a cup of tea or coffee.


Monday, 9 September 2013

# 371 Cornmeal bread

If, like me, you like toast you'll love this bread. It has a slightly grainy texture and it tastes great especially when spread with butter and a little drizzle of honey. It's also the perfect accompaniment to a bowl of soup.

Cornmeal bread

20g fresh yeast
320ml water
400g strong white flour
100g fine cornmeal
Pinch of salt

Dissolve the yeast in the water.

Pour the flours into the bowl of your stand mixer, add a pinch of salt and the yeast mixture. Knead with the dough hook until all ingredients are well combined.

Tip onto a work surface lightly greased with olive oil and knead for 5-10 minutes until smooth and elastic. Shape into a ball. put back in the bowl greased with a little olive oil, cover with cling film and prove until doubled in volume.

Knock back the dough, tip it onto a work surface again and shape it to fit into a loaf tin lined with baking paper. Prove again for 30-40 minutes until doubled in volume.

Bake in a preheated oven to 22ºC for 10-15 minutes and then reduce the temperature to about 190-200ºC and bake for a further 20-30 minutes.

To check if the bread is baked tap the bottom, if it sounds hollow it's done.



Monday, 2 September 2013

# 370 Crafts at the library

I think I've mentioned it before in passing that I'm a volunteer at our community library and that's one of the reasons why there haven't been many blog posts from me this Summer as I've been busy planning and hosting the children's crafts sessions and enjoying every minute of it.

Besides the normal crafts activities we do there were also a few events tied in to the Summer Reading Challenge which is about to finish.

Here's a very small sample of the things we made.

The children had great fun making lots of these creepy lizards in various sizes.

A giant spider made with a pompom, pipe cleaners and googly eyes.

A spiral snake, hang it on the washing line and see it spin.

A seascape inside a box.


Tuesday, 20 August 2013

# 369 Lemon semolina cake

Back in May I posted a recipe for a lovely Caraway seed cake from the book British Baking by Peyton & Byrne. This cake is from that same book and its texture is different from any cake I've ever made or tasted, it's very dense and crumbly, it's also very lemony and not too sweet.

I did like this cake, it's the perfect accompaniment to a cup of tea or coffee but I think it lacks something, maybe a sweet lemon syrup. I'll try that next time I make it to see whether that works.

This is the recipe as it appears in the book.

Lemon semolina cake

125g butter, softened
125g caster sugar
125g ground almonds
3 eggs
3 tablespoons milk
Zest and juice of 2 lemons
1/2 teaspoon vanilla extract
125g fine semolina flour
1 teaspoon baking powder

Preheat the oven to 170ºC/Gas Mark 3. Grease a 900g loaf tin and line it with baking paper.

Beat together the butter and sugar until pale and creamy. Add the ground almonds and mix well. Add the eggs one at a time, mixing in each egg before adding the next one. Add the milk and mix well, then add the lemon zest and juice and the vanilla extract.

Sift the flour and baking powder into the batter and mix until well combined.

Pour the batter into the tin and make sure it's evenly spread into the corners. Bake for 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool for 10 minutes before turning out the cake.

Allow to cool completely and enjoy.


Wednesday, 14 August 2013

# 368 Home again...

...after a few relaxing days by the sea in Portugal. We usually go to a small town a couple of hours north of Lisbon, it's quiet, there's a long stretch of beach and the best thing is it's never too crowded just how we like it.

I've uploaded  a few photos to Flickr if you'd like to have a look.

Meanwhile things are getting back to normal and I have a few recipes to share sometime soon.

Hope you're all enjoying Summer.


Thursday, 18 July 2013

# 367 Chicken tart

I don't know about you but I wouldn't mind too much if the temperature dropped a little. I'm OK with temperatures of 20 to 25 ºC but higher than that and I begin to wilt in the heat.

Today's recipe is a chicken tart I made the other day to use up some leftover roast chicken. You can serve it warm or cold with a side of salad. This is a very forgiving recipe, the prosciutto can be replaced by chorizo or bacon and why not add some vegetables as well, maybe peas or brocolli florets.

Chicken tart

1 packet of shortcrust pastry
2 cups leftover chicken, shredded
4 slices of prosciutto
1 tub single cream
3 eggs
Pinch of nutmeg
Pinch of salt
1 ball of Mozarella cut into pieces

Roll out the pastry according to the instructions on the packet and line a flutted tart dish leaving any excess pastry hanging over the sides of the tin. Cover the pastry with kitchen foil, spread the baking beans on top and blind bake for 10-15 minutes at 180 ºC. Remove the baking beans and kitchen foil and bake for 5 minutes more, then remove from the oven and allow to cool before adding the filling.

After the pastry has cooled, trim the excess pastry but don't throw it away. Instead blitz it in a food processor with the prosciutto, spread this mixture over the baked pastry and add the shredded chicken.

Mix well a tub of single cream, the eggs, pinch of salt and nutmeg and pour over the meat. Bake in a preheated oven to 180 ºC for about 20 minutes, then distribute the mozarella pieces on top and bake for a further 10 minutes or so until the top of the tart is golden brown and the filling has thickened and is set.

Serve as suggested above or with steamed vegetables.



Thursday, 11 July 2013

# 366 Roast Chicken

I love a good roast, especially when it's chicken. This one on the photo was our Sunday lunch the other day served with white rice and a lettuce salad.

As you can see it was a large bird. When buying a whole chicken I always buy a large one, that way I know I'll have enough meat leftover for a couple of sandwiches and for another meal during the week. I use every bit of meat left, only the carcass goes in the bin.

If you don't want to switch on the oven in this warm weather you can always use chicken drumsticks instead and barbecue them.

 Roast chicken

1 whole chicken
Juice of 1 lemon
2 garlic cloves, crushed
2 bay leaves
1/2 teaspoon chili flakes
1 teaspoon ground paprika
Pinch of salt
Drizzle of olive oil

Make a marinade with the ingredients above. Rub the chicken with this mixture.

Carefully lift the skin of the chicken and rub some of the marinade mixture on the breast making sure you don't break the skin too much.

Cook in the oven for 1.30 to 2 hours until the chicken is cooked through.

Serve, as suggested above, with white rice and a lettuce salad.



Wednesday, 10 July 2013

# 365 June photo scavenger hunt

It's time for another photo scavenger hunt and so I'm linking back to Greenthumb's blog Made with Love. If you'd like to join in or just browse through the other entries all you have to do is click on the link.

As usual I'm missing 1 or 2 of the clues. I'm sure I'd get them all if I had looked through the many photos on my computer but I've been making an effort to only use recent photos.

Here we go then, hope you enjoy them :-)

I usually go for a walk along this road, when I turned around because I'd heard a car coming I noticed the 2 signs on either side. 30 + 30 = 60  :-)

Tombstone in the churchyard next to Charleston House.

Front of the Edward Jenner Museum here in Berkeley.

Exhibition of Nailsea Glass at Clevendon Court.

One of the stone lions at the entrance to the Rose Garden in Tyntesfield.

I've been busy preparing the Summer Reading Challenge at the library, the theme is Creepy House and I've making scary stuff using lots of googly eyes.

As I was walking through the churchyard yesterday the bells in the tower started to ring 9 o'clock.

Purple hyacinth at Dyrham Park. I've enjoyed watching Keeping Up Appearances recently on the Yesterday channel.

Rooftops at Dyrham Park.

I just counted how many photos I uploaded and there's only 1 clue missing, so not too bad this time.


Sunday, 7 July 2013

# 364 A canal walk

We're lucky to live only a short drive away from the Gloucester and Sharpness Canal and in the past we've walked along different sections of it but always in the direction of Sharpness. Today, however, we decided to explore in the opposite direction towards Gloucester Docks.


As usual we took a picnic and had it sitting on a bench under the shade of the tree you see in the photo below.

We didn't quite make it to the docks today but we plan on walking all the way there one of these days, maybe when it's not so warm!

Hope you all had a sun filled day.