I don't often have time to read a lot of "personal" blogs these days, much as I enjoy it - and especially the blogs of artists and craftspeople and those who live close to the land - but The Hermitage is a special exception.
Slow-loading because the home page goes on for ever, post after image-rich post, but worth every soul-restoring minute of it.
A reminder that the world still does hold its occasional moments of small magic.
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This is here so I can share URL instead of having to type this line out every couple days for someone who wants to know how to disable the right-click menu for their blog readers ... for a variety of complex reasons that ignore the existence of RSS.
How lazy is that?
(me, I mean.)
Joseph Asante wisely suggests that this video ^
should be Required Viewing for anyone who signs up to a forum.
I agree with Joseph.
Nuff said.
"Dude, her head's bigger than her pelvis!"
How feeble-minded & malleable & insecure about their physical appearance do the Ralph Lauren marketing types think most women are?
Oh. Yeah.
I need this so badly.
No idea *why*... exactly... but, c'mon, 1904 saloon supplies catalogue?
Cuspidors, people!
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Carrot and Maple Syrup Soup
... I should say that this is a recipe we got from a ‘Delicious’ Magazine (August 2009) (pretty sure that’s only available in Australia).
- Preheat an oven to 180 degrees celcius (350 f).
- Line a roasting tray with baking paper. Chop up 1 kilogram (2.2 pounds) of Carrots (into 1-2cm (0.5-1 inch) segments) and put it in the tray.
- Grate 2-3cm (an inch) of Ginger over the top of the Carrot.
- Finely chop up a couple of cloves of Garlic and sprinkle over the top of the Carrot and Ginger.
- Drizzle a third of a cup of Maple Syrup and 2 table spoons of Olive Oil over the top.
- Season it with Salt and Pepper and mix it all around (toss it a little) so that the Carrots are covered with the syrup and oil.
- Place the tray into the oven for 30 minutes (actually for me it took a little longer) or until the carrot is starting to go soft. Turn (or give it another mix) after 15 or so minutes.
- Put the carrot mixture (including all the yummy juices) into a saucepan with 4 cups of either Chicken or Vegetable stock.
- Season it and bring it to the boil. Then let it simmer (covered) for 20 minutes (until the Carrot is really soft).
- Blend/Puree the mixture until it is smooth using a hand blender.
- Serve the soup in bowls with another drizzle of Maple Syrup and some creme fraiche and a garnish of chives.
- The recipe suggests serving it with buttermilk scones but we’ve got some yummy bread as it’s a starter for our meal and not the main dish.
I AM SO MAKING THIS!!
