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Monday, 29 August 2016

Sheep shearing at Fernhill Farm - Event Venue/Eco-Accommodation/Camping change of scene from the kitchen.


Sheep shearing at Fernhill Farm - Event Venue/Eco-Accommodation/Camping change of scene from the kitchen.
Feed the shearers and wool wrappers
#Sheep #Shearing

Thursday, 25 August 2016

Off the Hoof kitchen with the lurvely crew the


Off the Hoof kitchen with the lurvely crew the
JJ,s Jen and Jane team work all the way at Fernhill Farm - Event Venue/Eco-Accommodation/Camping
My kitchen/home for the last week at #ArkTanGent #Festival
1000+ hoofs sold ;) very Rock n Roll all the way.

Tuesday, 16 August 2016

Pomegranate The pomegranate originated in the region of modern-day Iran and has been cultivated since ancient times...

Pomegranate The pomegranate originated in the region of modern-day Iran and has been cultivated since ancient times throughout the Mediterranean region and northern India.
It was introduced into Spanish America in the late 16th century and California by Spanish settlers in 1769.

The French term for pomegranate, grenade, has given its name to the military grenade.

A large, dry pomegranate was found in the tomb of Djehuty, the butler of Queen Hatshepsut in Egypt

Pomegranate seeds are used as a spice known as anardana (from Persian: anar + dana‎‎, pomegranate + seed), most notably in Indian and Pakistani cuisine.
Dried whole seeds can often be obtained in ethnic Indian subcontinent markets.
These seeds are separated from the flesh, dried for 10–15 days, and used as an acidic agent for chutney and curry preparation.
Ground anardana is also used, which results in a deeper flavoring in dishes and prevents the seeds from getting stuck in teeth.

Ancient Egyptians regarded the pomegranate as a symbol of prosperity and ambition.
According to the Ebers Papyrus, one of the oldest medical writings from around 1500 BC, Egyptians used the pomegranate for treatment of tapeworm and other infections.

In some Hindu traditions, the pomegranate (Hindi: anār) symbolizes prosperity and fertility, and is associated with both Bhoomidevi (the earth goddess) and Lord Ganesha (the one fond of the many-seeded fruit).

The Tamil name maadulampazham is a metaphor for a woman's mind.
It is derived from, maadhu=woman, ullam=mind, which means as the seeds are hidden, it is not easy to decipher a woman's mind.
#Pomegranate

Monday, 15 August 2016

The Third Of The Storms (Mojo Filter 3rd Eye For Detail Remix)

The Third Of The Storms (Mojo Filter 3rd Eye For Detail Remix)
Melts your Ice cream in the best possible Way.
Mojo Filter Impresario Extraordinaire
Witchy producer, performer & curator of all things tripped-out and retro.

Filtering and reviving '60s and '70s mojo with psychedelic twistings of Disco, House and Techno.

Mojo Filter tempers these sacred tools of groove to evoke a kaleidoscopic myriad of heady dancefloor adventures.

Purveyor of heady vibes and ceremonial jibes from sundown to sunrise to sundown to sunrise.
On u #SoundCloud
https://soundcloud.com/thebenz/mike-simonetti-ft-sam-sparrow-the-third-of-the-storms-mojo-filter-3rd-eye-for-detail-remix

A Wow Potatoe Dish from PIYALI SEKHAR MUTHA /My Tryst With Food And Travel


A Wow Potatoe Dish from PIYALI SEKHAR MUTHA /My Tryst With Food And Travel
Just do It #Potatoe

Originally shared by PIYALI SEKHAR MUTHA /My Tryst With Food And Travel

Bhapa Aloo or Steamed Potatoes in Mustard Coconut Sauce ~

In this dish mustard seeds, green chillies and coconut are ground together into a paste and the potatoes are coated with this paste and steamed in Banana leaves. The quintessential Bengali Panch Phoron finds its way into this gravy to enhance the enigmatic aroma. A very simple recipe Bhapa Aloo involves very little cooking yet is a food connoisseurs delight.

SERVES ~ 4

INGREDIENTS ~

1) 12 ~ 16 Baby Potatoes
2) 1/2 Tbsp Mustard Oil
3) 1 ~ 1 1/2 Tbsp Mustard Seeds
4) 1 ~ 1 1/2 Tbsp Grated Coconut fresh or Frozen
5) 2 ~3 Green Chillies
6) 1/2 Tsp Turmeric Powder
7) 1/2 Tsp Salt
8) 2 ~ 4 Tbsp Water for grinding
9) Additional 1 Tsp Turmeric and 1 Tsp Salt required during Par Boiling of Potatoes
10) 1Tbsp (Thick / Hung) Yogurt / Curd
11) 1/2 Tsp Lime Juice
12) 2 Banana Leaves
13) Salt for seasoning

FOR TEMPERING ~

1) 1 ~ 1 1/2 Tbsp Mustard Oil
2) 2~3 Dry Red Chillies
3) 1 Tsp Panch Phoron

COOK WITH ME IN EASY STEPS ~
1) Wash the Potatoes thoroughly.
Peel the potatoes. Keep a bowl full of water ready so that you can put the peeled potatoes in that bowl to avoid them from browning.

2) Once all the potatoes are peeled, drain out the water and transfer the potatoes into a pressure cooker or deep pan. Cover the potatoes with water. Add salt and turmeric. Cook till potatoes are partly boiled.

3) While the potatoes are cooking, soak the mustard seeds in water for 10 minutes. Grate the coconut if you are using fresh coconut.
After 10 minutes of soaking, drain the mustard seeds using a strainer and transfer to a grinder jar. To this add 1/2 tsp salt, 1/2 tsp turmeric, green chillies and grated coconut. Using 1 Tbsp water at a time, grind the ingredients into a smooth paste.
Once done transfer the smooth paste into a bowl. To this add yogurt and mustard oil. Finally add lemon juice. Mix well. Keep aside ready to use.

4) By now the potatoes must be partly boiled. Remove them from the pressure or pan as is the case into the bowl in which you plan to steam them. The bowl in which you will steam the potatoes with the freshly made paste should be lined with a banana leaf .

5) Next we will get the tempering ready. Take a pan. Heat 1 1/2 Tbsp of Mustard Oil. When hot add in the dry red chillies after tearing them into smaller pieces. Next goes in the Panch Phoron. Let everything crackle and become aromatic.TAKE CARE NOT TO BURN or else you will ruin the dish.

6) Pour the tempering over the potatoes in the bowl.
Next spoon in the paste which you made in step 3. Coat each potato nicely with this paste. Check for seasoning. Add salt if required. Cover the bowl with another banana leaf.

7) Place the bowl in the steamer and steam the potatoes with the sauce for 8~10 minutes. By this time your paste must have cooked nicely and also the potatoes cooked completely.

https://mytrystwithfoodandtravel.blogspot.ae/2016/08/bhapa-aloo-recipe-steamed-potatoes-in.html

Sunday, 14 August 2016

Afro Celt Sound System warm up before going on stage at Boomtown fair live and direct backstage

Afro Celt Sound System warm up before going on stage at Boomtown fair live and direct backstage
Bodhran,vocals,flute and fiddle.
One for you Pádraig Ó Raghaill ;)
#Boomtown #Festival #Music
Video credit Simon Emmerson
https://www.youtube.com/watch?v=0I8sWQ3rPxg

Nu Jazz Old Simple cut and paste jazz edits.

Nu Jazz Old Simple cut and paste jazz edits.
Quality rare tracks rearranged - nothing added.
All ripped from original vinyl.
Skalpel Jazz Edits on u #SoundCloud Cool As
https://soundcloud.com/jon303/sets/nu-jazz

Saturday, 13 August 2016

Her dirty white bones by The Warheads on u #SoundCloud

Her dirty white bones by The Warheads on u #SoundCloud
https://soundcloud.com/jon303/sets/the-mighty-warheads

WorkStation out of my backpack ready to Boom boom :)


WorkStation out of my backpack ready to Boom boom :)
1704 flag stone engraving picture on the right

The Art and Mystery of Cooking including

The Art and Mystery of Cooking including
Coffee Time school of social learning and food
One of the most unusual aspects of this environment was the eclectic groups of people that ran into each other at a coffee house

Remoulade Of Celeriac,Beetroot, and Horseradish with smoked Salmon recipe

D.I.Y. Roasted Beet and Pear Salad

Confit of candied lentil dessert

Ask not what you can do for your country.
Ask what’s for lunch ― Orson Welles

Banana cake
"that is half naked and half gooey and sticky is offered simply, without any adjective rich fanfare"

Friday, 12 August 2016

"Have (Get) a creative weekend everyone" thank you Denis Labelle :)


"Have (Get) a creative weekend everyone" thank you Denis Labelle :)
Dive into a Moment universe
For my friends at the http://www.boomtownfair.co.uk/ xxxx

Originally shared by Moment Factory

[PROJECTS] Content Demo Reel

Dive into our universe.
Our latest content demo is here!

#VFX #MotionDesign #MomentFactory

Wednesday, 10 August 2016

Ark TanGent My next Cooking gig


Ark TanGent My next Cooking gig
Eat n Meat at http://www.arctangent.co.uk/

The award winning ArcTanGent is the world’s ultimate music festival for connoisseurs of Math-rock, Post-rock, Noise-rock, Alt-rock and everything in between.

Previous acts include Russian Circles, This Will Destroy You, The Dillinger Escape Plan, Deafheaven, LITE, Cult of Luna, MONO, And So I Watch You From Afar and 65daysofstatic.

August 18th-20th just 10 miles south of Bristol and only 2 hours from London. You’ll get 3 nights camping, over 70 bands across 4 stages, a silent disco and some of the best food and drink money can buy.



ArcTanGent, the best weekend of your summer guaranteed!

Coffee Time at Outcider #Festival at Fernhill Farm - Event Venue/Eco-Accommodation/Camping


Coffee Time at Outcider #Festival at Fernhill Farm - Event Venue/Eco-Accommodation/Camping
Probably the best coffee in the west and the best start to the day for me ;)

Tuesday, 9 August 2016

Three Amigos of Guiney Fowl on the wander at Fernhill Farm - Event Venue/Eco-Accommodation/Camping.


Three Amigos of Guiney Fowl on the wander at Fernhill Farm - Event Venue/Eco-Accommodation/Camping.
Mmm one for the pot when there is more ;)

Thursday, 4 August 2016

Out Zyder #Festival i made it ;)


Out Zyder #Festival i made it ;)

OutZider Festival Fighting their way out of England’s cold, conformist, consumerist majority come The OutCiders.

OutZider Festival Fighting their way out of England’s cold, conformist, consumerist majority come The OutCiders.

A ragged community of free-thinkers, drinkers and music lovers, they live by a simple code of honesty, friendliness and good humour.

This is their festival.

No tribute bands. No X-Factor. No Carling lager. No hipsters. No tossers.
Just eclectic music and local cider, ale and food.

A minimum of fuss and cost, a maximum good time – You knows it!!

Off to work i go to Cook :)
http://www.outciderfestival.co.uk/

Tuesday, 2 August 2016

The Colony


The Colony

Originally shared by Jon “the chef” Hole

The Colony Bennachie (Beinn na Ciche: 'hill of the breast').
was a squatters' community on "commonty", or common land, on one side of Bennachie, a range of hills near Aberdeen, in Scotland.

From the beginning of the nineteenth century common land in the parishes of Chapel of Garioch and Oyne on the east side of Bennachie became home to a community of squatters.

This settlement was known locally as the Colony. A small number of families led a crofting life supplementing it by doing skilled work, such as dyking, quarrying and knitting.

In 1850 it is believed the Colony had a population of 55.
In 1859 eight neighbouring landlords took possession of sections of Bennachie as part of their estates.

This action, recognised in law from 5 March 1859, has become known as the Division of the Commonty.
As a result, the population on the side of the hill began to decline.
Most of the crofts were built on land claimed by Col. Charles Leslie of Balquhain and Fetternear.
His son, Charles Stephen Leslie, was responsible for evicting some of the residents in 1878.
The last of the colonists, George Esson, lived on the hill until his death in May 1939.
#Bennachie

Monday, 1 August 2016

Remoulade Of Celeriac,Beetroot, and Horseradish with smoked Salmon


Remoulade Of Celeriac,Beetroot, and Horseradish with smoked Salmon

300g raw peeled celeriac cut into fine julienne
125g raw peeled beetroot cut into fine julienne
2 table spoons mayonnaise
2 table spoons Horseradish root fresh from the ground grated ( with lots of tears ;)
Juice of half lemon
#Dinning