Well, that was a success! We about 20 kids going around the building. Next year, we’re thinking of having an adult mulled wine bar outside on the playground while the kids are on a rampage :)
Month: October 2015
Swiss vapeur parc
On the last weekend the oldies were here, we went to the Swiss vapour parc (even though our drunk satnav tried to send us down a no-road cow path.
This unique park displays its attractions in an area of over 17’000 m2 at Le Bouveret, in a pleasant location adjacent to the shores of Lake Geneva, Switzerland. One miniature train enthusiast, having come from afar to admire this touristic marvel of lower Valais, confided that all the troubles of everyday life seem to disappear within the gates of the park. Only a child’s earliest experiences of joy can come close to expressing the first sensations of a trip on a miniature train. The little trains chug along as if by magic through a sumptuous decor displaying miniature replicas from the rich heritage of Switzerland: the Castle of Aigle, the Church of Saanen, the Halls of Neuchâtel, the Swiss Residence, railway buildings and constructions of every sort (bridges, viaducts, tunnels, etc.), conjuring up a journey into a land of dreams!
https://www.flubu.com/blog/pictures/swiss_vapeur_oct_2015/
[gallery] Book oregami
Artist Isaac Salazar recycles old books into surprising works of art by folding in the pages to make words and shapes visible on the edges of the book.
Hey, how you doin’?
Fresh powder on the peaks!
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Who’s on first, with music!
Brilliant.
When Barbie goes bad
[recipe] Braised red cabbage
50g butter, plus extra to serve
1 red onion, halved and sliced
2 tsp mixed spice (cinnamon, nutmeg, cloves, ginger)
1 red cabbage, cored and sliced
2 sharp eating apple, sliced
5 tbsp muscovado sugar
250ml apple cider
30ml balsamic vinegar
salt and pepper, to taste
Melt the butter in a large pan over a medium heat and add the onion. Soften in the butter for a few minutes, then stir in the spices and cook for one minute.
Tip in the cabbage and saute until shiny and well coated. Add the apple, sugar, cider and vinegar, reduce the heat to low, stir well, cover and cook for 60 minutes, stirring occasionally to ensure it doesn’t stick.
Season well and stir through a knob of butter before serving. You can also store it somewhere cool for a couple of days, then reheat to serve, if you prefer, adding the butter during the reheating.
Past week be like
Fun.
Cookie monster’s cookie sandwich recipe
