Sunday, 23 January 2022

Spellbound


By Kelly Dickinson 2021
Artist Steven Kenny
You can find me where the wild things are,
In forest mist , past yonder star....
I am as ancient as the trees.
My heart holds tight the song of bees.
Like a sorcerer I cast my spell ....
Over woodland secrets none
can tell....
Bewitched by moonlight's mystic tune...
Enchanted by it's golden moon.
Mysterious transcendental charms,
I dance the dance in Nature's arms...
Immortal sway of time's rebirth...
I am one soul with Mother Earth!



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Meet the sausage dog-obsessed woman whose pups are online stars

 

Michaela Bouskova, from King’s Lynn, started an Instagram account to document the lives of her miniature sausage dogs.

Michaela Bouskova, from King’s Lynn, started an Instagram account to document the lives of her miniature sausage dogs. She now has more than 120,000 followers. - Credit: Michaela Bouskova

A Norfolk woman who created an Instagram account dedicated to her sausage dog obsession has turned her pups into online stars – with more than 100,000 followers. 

Michaela Bouskova, from King’s Lynn, first started The Daxie Trouble Instagram account four years ago to document the lives of her miniature sausage dogs. 

The idea came after she lost her two-year-old rescue Harvey in 2017, when realised she did not have many photographs of him. 

Michaela Bouskova, from King’s Lynn, an Instagram account to document the lives of her miniature sausage dogs

Michaela Bouskova, from King’s Lynn, started an Instagram account to document the lives of her miniature sausage dogs. She now has more than 120,000 followers. - Credit: Michaela Bouskova

 

After that, the 37-year-old would never let a moment pass without photographing her pups. 

“I definitely have an obsession,” she said. 

“My family have had sausage dogs since I was little, so there was never any other option for me.  

Michaela Bouskova, from King’s Lynn, started an Instagram account to document the lives of her miniature sausage dogs

Michaela Bouskova, from King’s Lynn, started an Instagram account to document the lives of her miniature sausage dogs. She now has more than 120,000 followers. - Credit: Michaela Bouskova

“I just love everything about them – their loving nature, funny personalities and just how stubborn they are. 

“When I started the account I was posting photographs of them every day. It was really slow at the beginning and I didn’t have many followers but one day it just went crazy. 

“I was never expecting to have 122,000 followers, I just started it for the memories and to have lots of lovely photos to look at.” 

Michaela Bouskova, from King’s Lynn, started an Instagram account to document the lives of her miniature sausage dogs.

Michaela Bouskova, from King’s Lynn, started an Instagram account to document the lives of her miniature sausage dogs. She now has more than 120,000 followers. - Credit: Michaela Bouskova

Ms Bouskova, who works as a midwife, takes her four dogs, Barney, Benji, Monty and Ozzie everywhere she goes and they often go on adventures around Norfolk.

Their favourite spot is at Holkham where they like to run around its vast beaches. 

In lockdown, Ms Bouskova said she received many messages from her followers who said her photographs would cheer them up. 

Michaela Bouskova, from King’s Lynn, started an Instagram account to document the lives of her miniature sausage dogs

Michaela Bouskova, from King’s Lynn, started an Instagram account to document the lives of her miniature sausage dogs. She now has more than 120,000 followers. - Credit: Michaela Bouskova

“It was lovely because they would watch our stories at the beach and out in nature,” she said. “I think a lot of people really appreciated it during the pandemic. 

“If the boys are making people that’s what's it's about - spreading some positivity. 

“The sausage dog community are so lovely and I have made so many friends.” 

You can follow the Instagram account here.

Michaela Bouskova, from King’s Lynn, started an Instagram account to document the lives of her miniature sausage dogs.

Michaela Bouskova, from King’s Lynn, started an Instagram account to document the lives of her miniature sausage dogs. She now has more than 120,000 followers. - Credit: Michaela Bouskova

Ms Bouskova says she hopes to prove that you can take your dog's anywhere and even has plans to take them on her travels around the UK and abroad. 

She added: “We do everything together. I don’t know what I would do without them.” 

Michaela Bouskova, from King’s Lynn, started an Instagram account to document the lives of her miniature sausage dogs

Michaela Bouskova, from King’s Lynn, started an Instagram account to document the lives of her miniature sausage dogs. She now has more than 120,000 followers. - Credit: Michaela Bouskova

Michaela Bouskova, from King’s Lynn, started an Instagram account to document the lives of her miniature sausage dogs.

Michaela Bouskova, from King’s Lynn, started an Instagram account to document the lives of her miniature sausage dogs. She now has more than 120,000 followers. - Credit: Michaela Bouskova


https://www.edp24.co.uk/news/kings-lynn-sausage-dogs-with-122k-instagram-followers-8634498?fbclid=IwAR3g33MDWQ03j8XonKiHC2On9LgxTqaYDiyh-eaxAFRmHkkkSk6jHKZg318



Donna Ashworth Words


TO THE WOMAN WHO IS SLOWLY FADING AWAY...
To the woman who has lost her spark.
To the woman whose get up and go, has well and truly gone.
This is for you.
This is to remind you, that you don’t have to be everything to everyone, every day.
You didn’t sign up for that.
Remember when you used to laugh? Sing?
Throw caution to the wind?
Remember when you used to forgive yourself more quickly for not always being perfect.
You can get that back again.
You really can.
And that doesn’t have to mean letting people down or walking away.
It just means being kinder to you, feeling brave enough to say no sometimes.
Being brave enough to stop sometimes.
And rest.
It starts the moment you realise that you’re not quite who you used to be.
Some of that is good, some of that is not.
There are parts of you that need to be brought back.
And if anyone in your life is not okay with that… they are not your people. Your people will be glad to see that spark starting to light up again.
So, if you have been slowly fading away my friend, this is the time to start saying yes to things that bring you joy and no to things that don’t.
It’s really pretty simple.
By Donna Ashworth
Image by Sofikul7531, available on shutterstock as a print


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Saturday, 22 January 2022

Mushroom and Walnut Spag Bol

 

Go Veggie and Vegan with Matt Tebbutt - Episode 1

Mushroom and Walnut Spag Bol



Serves 4

Ingredients       

100g Walnuts

250g Chestnut Mushrooms

1 tbsp Olive Oil

1 Stick Celery, finely chopped

1 Small White Onion, finely chopped

½ Carrot, finely chopped

2 Cloves Garlic, crushed but whole 

Fresh Rosemary, 1 sprig

1tsp Dried Oregano

125ml Red Wine

1 tin chopped tomatoes

400g Dried Spaghetti

75g unsalted butter

Sea Salt

Cracked Black Pepper

Olive oil

Italian Style Hard Cheese

 

Method             

  1. Clean the mushrooms and add the mushrooms and walnuts to a food processor.
  2. Pulse until you have a crumble like texture.
  3. In a large frying pan add olive oil.
  4. Add the celery, onion, carrot and garlic. Fry.
  5. Add the Rosemary and oregano. Season with sea salt and black pepper.
  6. Cook until the onions are translucent. Stirring occasionally.
  7. Add the mushroom and walnut crumble and fry. You want the mushroom to caramelise but not burn.  
  8. Deglaze with red wine.
  9. Add the tomatoes and stir.
  10. Simmer on a medium heat for 15 to 20 minutes or until the sauce has thickened.
  11. Take off the heat and season with salt and pepper if needed and add butter and stir to emulsify into the sauce.
  12. Just before the pasta is cooked, fill a mug half full of the cloudy, starchy water before draining the pasta. Then mix the cooked pasta with the finished sauce and a few tablespoons of pasta water if needed, to stop the pasta getting dry.
  13. Garnish with Italian Style Hard Cheese.



Friday, 21 January 2022

Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad Recipe from "Jerusalem"

 

INGREDIENTS

  • 1 head cauliflower, broken into small florets (1 1/2 pounds total)
  • 5 tablespoons olive oil
  • 1 large celery stalk, cut on an angle into 1/4-inch slices (2/3 cup total)
  • 5 tablespoons hazelnuts, with skins or cashews
  •  cup small flat-leaf parsley leaves, picked
  •  cup pomegranate seeds (from about 1/2 medium pomegranate)
  •  Generous 1/4 teaspoon ground cinnamon
  •  Generous 1/4 teaspoon ground allspice
  • 1 tablespoon sherry vinegar
  • 1 teaspoon maple syrup
  •  Salt and freshly ground black pepper







PREPARATION

  1. Preheat oven to 425 degrees.
  2. Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 teaspoon salt and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.
  3. Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
  4. Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.

Hidden and forgotten Wales/England


Battery Works 🔋Greenfield Mill 🏴󠁧󠁢󠁷󠁬󠁳󠁿
The Greenfield Mills ruins lie in the Greenfield Valley, Holywell, North Wales. The Battery Works at Greenfield Mill were established in 1776. Local people were employed to ‘batter’ pots and pans from brass sheets held beneath heavy tilt hammers. | In the 1780’s the Greenfield Copper and Brass Company, owned by Thomas Williams, the so called ‘Copper King’ of North Wales, took over the site. | Next to the Battery Factory are the ruins of Battery Row, where many of the employees would have lived. The Battery Factory lies next to the Battery Pond and the remains include sandstone foundations, a wheel, battery and annealing pits. There are later rolling mills. | The Battery Works have a poignant history. The goods were exported from Liverpool to Africa and used to buy slaves who were then taken to America to work in the cotton fields. The cotton was then brought back for processing in the Lower Cotton Mill ensuring that the ships always had a full cargo.
Lisa Ladybooks