Monday, 23 January 2012
Saturday, 21 January 2012
The World's most expensive book?
John James Audubon's The Birds of America: the world's most expensive book
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Common American Swan from John James Audubon's The Birds of America
Taken from The Telegraph.
Aardvark baby takes its first steps at Antwerpen zoo
This is so sweet -
http://www.guardian.co.uk/world/video/2012/jan/20/aardvark-baby-antwerpen-zoo-video
http://www.guardian.co.uk/world/video/2012/jan/20/aardvark-baby-antwerpen-zoo-video
Pancakes
What to have for tea? Slight cold and therefore loss of appetite. I know pancakes!
Basic Pancakes with Sugar and Lemon
Makes 12-14 in a 7 inch (18 cm) pan; makes 10 in an 8 inch (20 cm) pan
| Ingredients |
|---|
| 4 oz (110 g) plain flour |
| pinch of salt |
| 2 large eggs |
| 7 fl oz (200 ml) milk mixed with 3 fl oz (75 ml) water |
| 2 oz (50 g) butter |
| To serve: |
| caster sugar, lemon juice and lemon wedges |
| Equipment |
|---|
| You will also need a good solid 7 inch (18 cm) or 8 inch (20 cm) frying pan, some kitchen paper, greaseproof paper, a palette knife or flexible pan slice, and a ladle. |
This recipe is taken from Delia Smith’s Winter Collection and Delia's Vegetarian Collection
Method
First of all sift the flour and salt into a large mixing bowl with the sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.
Next, gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using a wodge of kitchen paper to smear it round.
Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan on to a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
Next, gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using a wodge of kitchen paper to smear it round.
Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan on to a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
The origin of the Bull Terrier
Origin Of The Bull Terrier
Best known for now and commonly referred to as a three year-old child in a dog suit, the origin of the bull terrier itself is highly considered as a loyal, strong, muscular, defiant, and compassionate breed which was first originated in England and Britain in the early 1900's.
This breed is a unique combined mixture of the dustman of the early 1800's, the manchester terrier, and the white English terrier of the late 1800's. Although some may agree that breeds such as Greyhound, Collie, Whippet, Borzoi, and Spanish Pointer are the cause of it's bloodline.
Also most experts would say the origin of the bull terrier was originally developed using the bloodline of the bull dog and the terrier.
Originally bred for dog fighting and best known for its fearlessness, the breed was for sportsmen for which the sport was legal at the time and well-attended.
Taken up enthusiastically, as the history of the bull terrier unfolds, James Hinks decided to produce an all white version which was respectively considered more fashionable. Known for its exceeding performance in battle, it quickly earned the title of "gladiator" in the canine world.
The bull terrier was naturally taught courageously to defend itself and its master; yet to provoke a fight and obtain a win in combat. On the contrary, those who don't know about the bull terrier are overlooking the affection and friendliness of this breed even though they thrive on a fight and a friendly frolic when excited.
Their independent thinking is a strong attraction to this breed as well. The history of the bull terrier is very epic and interesting.
Thursday, 19 January 2012
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