Bird is the word
Dec. 6th, 2011 09:20 pmIt has been absent for the last two or three months, but my R2D2-bird is back. I've heard it a couple of mornings now, and it brings a smile to my face.
If I look at this site, I would say that it is either a robin or a song thrush, although I tend towards the latter. Of course, robins are more easily spotted, and I have seen a few of them around these past few days. But I am glad that R2D2 is back.
Another bird is one I saw the other day in our local gardening shop.
( cut for pic size )
Today, I went to the abovementioned gardening shop, and bought a piece of Christmas: A branch of some conifer, together with a few branches of holly, red berries included. This I put on my living room wall and decorated thusly:
( cut for pic size )
And lastly, I have had two strips of pork belly marinading away in the fridge since Sunday, more or less following this recipe, with a few substitutions - I didn't have any jerk seasoning, so I found out what's in it and mixed those things together, and then added some freshly grated ginger and garlic and a dash of lime (because that seemed to fit). Also, I didn't cook it in cider, but in pale ale, and it probably could have used a dab more hot sauce for a little more kick, but man, it was good! I'll definitely try that again so I can replicate the marinade.
If I look at this site, I would say that it is either a robin or a song thrush, although I tend towards the latter. Of course, robins are more easily spotted, and I have seen a few of them around these past few days. But I am glad that R2D2 is back.
Another bird is one I saw the other day in our local gardening shop.
( cut for pic size )
Today, I went to the abovementioned gardening shop, and bought a piece of Christmas: A branch of some conifer, together with a few branches of holly, red berries included. This I put on my living room wall and decorated thusly:
( cut for pic size )
And lastly, I have had two strips of pork belly marinading away in the fridge since Sunday, more or less following this recipe, with a few substitutions - I didn't have any jerk seasoning, so I found out what's in it and mixed those things together, and then added some freshly grated ginger and garlic and a dash of lime (because that seemed to fit). Also, I didn't cook it in cider, but in pale ale, and it probably could have used a dab more hot sauce for a little more kick, but man, it was good! I'll definitely try that again so I can replicate the marinade.