Loaded the R1 into the van to take it to my mates in the morning - the alarm is coming off that could easily have burnt it to the ground :Nailbiting:
Did Velez Malaga to Colmenar, 24 miles of fast sweepers. Baking hot! Pure joy. Met two guys on KTM's on the way back and creamed them. Fantastic escape.
'From scratch' and ' 4 to 5 hours'. Are you having to go high into the mountains to hunt the game , for the meat?
Had my latest checkup at Burns unit this morning on my cooked foot - now 4 + months and counting since skingraft rejected! Good news - the consultant reckons it should fully heal by Christmas! WTF!!! Gonna look a proper plum in summer swimming with a placky duck taped over my left trotter?
Fork oil change on my rsv4 this morning (lovely outside) and if I can do it fork oil change on the hyper.... I'm guessing it's never been done... Sent from my SM-P900 using Tapatalk
I hadn't actually factored the hunting into the equation, nor for that matter, the meat buying. But you do have to do these things: Make the pasta out of flour and eggs. The dough has to rest for 30 odd minutes before you attack it with the pasta machine. The process of turning the dough into lasagne always takes a lot of time (but it's fun) and will ensure that you and your kitchen are entirely covered in flour. Then all your furniture will be used to dry the lasagne somewhat on many tea towels. Season the duck, rabbit and quail and put it in the oven for 40 mins with bits of garlic and the rosemary you'll have had to fetch from the garden. Then that has to cool before you attempt to remove all the meat from the bones, which takes more time. The tomato sauce, whilst easy, still needs to bubble for the best part of an hour. The milk has to infuse with the herbs before it comes slowly to the boil and then you'll turn it into your white sauce which will refuse to thicken for an age. More stirring and bubbling. The blanching of the lasagne is a nightmare. That's because it is scalding hot when it comes out of the pan and will have stuck to itself. You'll be burning your fingers as you try to unstick it and drape it in neat strips in your dish. Obviously, you'll be able to do many things simultaneously, but unless you're Gordon Ramsay or perhaps Jamie Oliver, it is still going to take hours and you'll have a mountain of washing up with multiple dirty pans, chopping boards, graters, spoons, knives and bowls. But you can do all that when the dish is finally in the oven, adding another 45 minutes to its preparation time. Still, as I say, all good fun but don't start thinking that you can whizz this up for supper if you didn't start mid-afternoon.
This just popped up on my facebook timeline this morning, six years ago, a rather large triple sash window I was making for a rather large house.
That's the idea, it's never been a doorway in it's history, but the bottom two sashes rase high enough to use as a doorway onto the garden. Steve
