The beaver is a proud and noble animal
Notes from a bemused canuck
Tarnowski is a nationally and internationally recognized master painter & sculptor. He is a highly versatile and skilled master artist who has mastered a variety of styles from Traditional Realism, Sculpture, Elemental Abstact to his original style of Modern Allegorism. Tarnowski’s art has gone around the world and touched a growing global community of art admirers, collectors, corporate clients, in addition to art foundations and museums worldwide.
Something for Granddad to look into. Maybe start a senior chapter – and it started in LESTA!!!!
Extreme ironing is an outdoor sport that combines the danger and excitement of an ‘extreme’ sport with the satisfaction of a well pressed shirt. It involves taking an iron and board to remote locations and ironing a few items of laundry. This can involve ironing on a mountainside, preferably on a difficult climb, or taking an iron skiing, scooting or canoeing.
Extreme ironing has been around for roughly 12 years now, it was an idea started in Leicester (UK) in 1997 that combines an exciting and dangerous experience with the dull and boring, and it certainly does that.
In June 1999, there was a worldwide recruitment campaign which involved America, Fiji, New Zealand, Australia and Southern Africa. This led to Extreme Ironing International which was when it was first recognised as a sport.
Now you’re wondering ‘What would I need to do to start this?’ Well, it’s quite simple really, all you need is an iron, a board and some clothes, then it is suggested that you start of in your back garden before going more extreme, like mountainsides, woods or public places. Remember, the more extreme you get, the more money you will have to spend on the equipment. So go out in your back garden and iron from your swings or shed roof…
When my mom is here in a couple of weeks, this is the project we’re going to work on – getting something built so that we can display our xmas village in a minimal footprint.
This weekend was a busy one. We started out on Friday with a drive up to Le Locle and La-Chaux-De-Fonds, to visit the Musée international d’horlogerie and the underground mills of le Col des Roches. On the way back, we drove through the Col du Marchairuz, in the Jura park.
On Saturday, we drove up to Fribourg. We saw the marionette museum, the Pont de Berne (built 1653) and the Pont de la Poya (built 2014). Ben had a blast pushing the buttons in the Tinguely museum. I discovered that my wife and my in-laws don’t know who Johannes Gutenberg is (but they do know Steve Gutenberg, from Police Academy). The menfolk climbed up 365 (!) steps up to the top of Cathedrale St-Nicholas. We didn’t die.
On Sunday, we went to visit a WWII fort build on the French-Swiss border. This was the smallest goat path that the satnav had managed to send us down so far. Also, more steps!
All pictures here:
https://www.flubu.com/blog/pictures/le_locle_chaux_de_fonds_oct_2016/
https://www.flubu.com/blog/pictures/fribourg_oct_2016/
https://www.flubu.com/blog/pictures/fort_39-45_oct_2016/
The family and the oldies went to have a chasse dinner at Le Motty on Saturday. The food was, as usual, really nice. The downside is that the wine service was a bit one-sided. The wine was quite nice though, and we should probably get a case of it.
100g brown sugar
2 teaspoons ground cinnamon, divided
2 large apples, peeled and chopped to 1cm cubes
110g butter, room temperature
130g granulated sugar
2 eggs
1.5 teaspoons pure vanilla extract
190g all-purpose flour
1.75 teaspoons baking soda
125ml + 1 tablespoon milk, divided
60g powdered sugar
Preheat the oven to 350F/175C. Grease a 9-inch-by-5-inch loaf pan. Set aside.
In a small bowl, combine the brown sugar with 1 teaspoon of the cinnamon.
In another bowl, combine the diced apples with the remaining 1 teaspoon of cinnamon and stir to mix. Set aside.
In a large bowl, cream together the butter and the granulated sugar. Beat the eggs in one at a time until completely mixed. Add the vanilla extract and mix.
In a medium bowl, whisk together the flour and baking soda. Add the milk and mix until smooth. Add the flour and baking soda mix to the butter mixture, and stir until well-blended.
Layer batter, apples and brown sugar mixture. Pour half of the batter into the prepared loaf pan. Layer half of the apple mixture on top of the batter, followed by half of the brown sugar mixture. Gently press the apples into the batter. Add the remaining batter to the pan, followed by the remaining apples and brown sugar mixture. Lightly press the apples into the batter and swirl the brown sugar between the apple chunks and into the batter.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes on a wire rack before removing from the pan.
While the bread cools, prepare the glaze. In a small bowl, combine the powdered sugar with the remaining 1 tablespoon of milk. Mix until smooth, and then drizzle over the cooled bread. Drizzle frosting glaze on apple fritter bread
A pessimist is a man who tells the truth prematurely. – Cyrano de Bergerac
Don’t ever become a pessimist… a pessimist is correct oftener than an optimist, but an optimist has more fun, and neither can stop the march of events. – Robert A. Heinlein
Tradition
Just because you’ve always done it that way doesn’t mean it’s not incredibly stupid.
Believe in Yourself
Because the rest of us think you’re an idiot.
Meetings
None of us is as dumb as all of us.
Idiocy
Never underestimate the power of stupid people in large groups.
Consistency
It’s only a virtue if you’re not a screwup.