Sorry for the delay... Going through a series of surgeries here. I know all about the munchies. It gets me through the antibiotics.They know that you, of all people, will understand what it's like to get "The Munchies"
WHAT DID YOU MAKE TODAY?
- Thread starter demented dale
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BushMoot: Come along to the amazing Summer Moot 31st July - 5th August (extended Moot : 27th July - 8th August), a festival of bushcrafting and camping in a beautiful woodland PLEASE CLICK HERE for more information.
Can somebody be so kind as to answer a Q? I got an outdated link in my signature I want to change and for the life of me I can't find my way back there. I'm pretty sure it was only a couple clicks to find it, but anyway...
Click on the menu icon (three horizontal lines), then click on your name at the top to see your account details.
Just above your details you'll see another menu icon labelled "Your account"; click on this and on the next page you'll see, about two thirds of the way down, "Signature".
I thank you very much. That was probably the one route I didn't check. Lemme see what I can do here...
Birthday cake for Madame's 86th. Discovered I don't know how to do icing!
I printed a few more bees and turned some of them into a bee mobile 
I wanted to trim shoots that the ash-leafed maple had thrown up, and thought I might use them to make a kind of drying basket.
The two outer sticks left and right are taken from Chinese cane, more rigid than the green stems from the ash, to build the whole thing a bit more flat.
The two outer sticks left and right are taken from Chinese cane, more rigid than the green stems from the ash, to build the whole thing a bit more flat.
I know it's the wrong time of the year but I was asked to make some poppy valve caps by someone on makerworld.
I didn't make the time to post this yesterday... Dolmadakia yallanchi, made from "wild" vine leaves, the filling is a mix of about 1/3 toasted buckwheat grains and 2/3 short grain rice with a bit of finely chopped onion fried in olive oil (from Sitia), with a handful of toasted pine kennels.
The word "wild" is in quote marks because it is a cultivated vine in the garden, but I allow a few shoots to grow from the rootstock to get these bigger, slightly more acidic leaves that are easier to work with because of their size and shape and have a better flavour than the grafted cultivar (probably Hamburg Muscat).
These are the "wild" leaves.
And these are the cultivar leaves.
The word "wild" is in quote marks because it is a cultivated vine in the garden, but I allow a few shoots to grow from the rootstock to get these bigger, slightly more acidic leaves that are easier to work with because of their size and shape and have a better flavour than the grafted cultivar (probably Hamburg Muscat).
These are the "wild" leaves.
And these are the cultivar leaves.
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