The garden makeover is practically complete. We tried out my pressure washer on part of the patio, and it came up good; so either Jared or myself will do the rest sometime. But otherwise, all the painting and tidying has been done.
Just before lockdown happened, I’d talked to a local handyman about various jobs around the house and garden. He quoted for some work inside the house, plus some work in the garden: coating my garage door with a suitable weatherproof treatment, and a couple of other jobs. But then the lockdown happened, and stopped all plans; even after things started easing, I didn’t get any replies to my emails asking when he might be available again.
The theme I use for this site – Magazine Premium – started throwing errors after my migration and software update, saying it was incompatible with the current versions.
The work that went into clearing and and rejuvenating my vegetable troughs seems to be paying off. All but one of my troughs are doing great … all in all, I don’t think it is a bad showing. Later, I will take some pictures of my tomatoes and fruit plants.
It’s been a while since I last posted (except for the minor rant a moment ago). I keep meaning to get this blog going again and put some effort into it.
Anyway, on everybody’s mind at the moment is Covid-19 and how it affects the weekly shop.
So, Pasta Evangelists. Fresh, artisan pasta at artisan prices, by post.
I’ve ordered this twice before, the last order in March. I have to say, the pasta is really nice and the sauces great. But last time, when I should have gotten 3 pots of parmesan and 1 pot of (similarly coloured) bechamel, I ended up with just 1 pot of parmesan and 3 of….
It is essentially a counter-top fan oven, usually looking somewhat like a deep fat fryer. Your food does not actually fry, but the size shape and high heat effectively gives you the same effect, but with a lot less fat.
Two years ago, I added a recipe module to the food adventure website.
I did this partly to kickstart me into posting some useful content on there, as my tendency to post to social media instead has seen the site withering on the vine.
But the main reason was to make a resource for myself, albeit shared with friends, getting all my own recipes off of notebooks and bits of paper, or curating a few favourites from my recipe book collection (with attribution), and putting them into a single, easily accessed place.