I'm getting excited and hungry all at once..
Timing is perfect too as the weather here is glorious at the moment, now if it would just last a little longer..
Síle
Sile,
Good thing this camera has a built-in flash unit. Should make it easier for taking pictures at noon-time!
Sile,
Your enthusiasm is boundless given that the poor thing is leaving the sunny Summer antipodes for the coldest, greyest, darkest time of the year in Northern Europe!
Now we'd all be jealous if Síle came back with a great photo of a nice draught of Guinness, true?
I like to think that George was in New York when he made this post - how's the snow George?
Oh George.. that's a low blow.. coming from sunny Tuscon?Tuscon, where the pagan chickens cook themselves as they cross the road - I do hate mixing bad jokes and good recipes Now we'd all be jealous if Síle came back with a great photo of a nice draught of Guiness, true?
......!
I like to think that George was in New York when he made this post - how's the snow George?
From Matt, in Delta British Columbia, where the first (and hopefully last time) this year, it is trying to make its mind about whether to slush, or to snow.
Matt
Ah George anyone can take a picture in the sunshine.. But there's nothing quite like the diffused early morning and evening light in the Irish countryside........
Síle
Perhaps the next round of this kind of thread should be "pub shots around the world"?
CHICKEN BARLEY STEW WITH HERBS
2-3 LB chicken breasts on the bone
2 Tablespoons Butter
1 LB leeks (3-4 large ones, 4-5 little ones) thickly cut. May substitute onions
4 cloves garlic, chopped fine
6 oz barley
3 Tablespoons red wine vinegar
3 3/4 cups water
2 bay leaves
1 Tablespoon dried sage
Comment: This is originally an Anglo-Saxon recipe. The original calls for rabbit, but chicken is just as good.
In a large Dutch Oven, melt the butter, then fry the leeks and garlic in the butter. Add the chicken and brown. Add remaining ingredients, reserving the sage. Bring to a boil, then reduce and simmer for 1 to 1-1/2 hours. Remove chicken from pot and let cool. Remove meat from bones and add back to the pot. Add sage. Stir well and serve. Leftovers freeze well. Serves 8
From "Recipes for the Sabbots & Esbats" http://www.unc.edu/~reddeer/recipe/rec_beltain.html#chixbar
OK people, where's the camera? Last I heard ...
19. AUSTRALIA - Arthur (Thanasis)
20. Ireland - Sheila (Sile) <--- The camera will arrive here next
Update Arthur? Hope you didn't get run over by a couple Tasmanian Devils!
Regards, Art.
OK people, where's the camera? Last I heard ...
19. AUSTRALIA - Arthur (Thanasis)
20. Ireland - Sheila (Sile) <--- The camera will arrive here next
21. Belgium - Marc (Marc Leest)
22. Germany - Ruediger (rst)
23. Norway - Ole (Ole)
24. NORWAY - Birger (BirgerA)
25. USA CT - Art (gr82bart)
Update Arthur? Hope you didn't get run over by a couple Tasmanian Devils!
Regards, Art.
Steamrolled by a sh*tload of work. The camera will be sent to Sheila in Ireland on Friday. Sorry for the delay.
Steamrolled by a sh*tload of work. The camera will be sent to Sheila in Ireland on Friday. Sorry for the delay.
Looks like I'm getting a camera for Christmas,
And if I'm really good.. two cameras!
Síle
Okay Sile, you could well be "rich" in cameras by Christmas. But here's the critical question.
Camera 4 is a Kodak one-use with (if I recall) 400BCN. Camera 5 is a Canon Sureshot with Ilford FP-4.
So, is Christmas Day going to be a "Kodak moment" or....?
Well now.. Who says I have to use one or the other?
Christmas is for sharing after all George... and I'd hate a camera to feel left out
Síle
And of course, for many years the Kodak slogan was....
"Open Me First"
T
Matt
Still waiting patiently....:munch:
Hey! Give us a recipe Arthur! You can't get away that easy ... what about sago grub stew, wombat on a spit or something delish like that?I took a photo this morning and the camera is finally on its way to Ireland. Have fun Sheila!!
Hey! Give us a recipe Arthur! You can't get away that easy ... what about sago grub stew, wombat on a spit or something delish like that?
Regards, Art.
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