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amusing vegetables

amusing vegetables

http://amusingvegetables.co.uk

A place for an old codger to make very tiny waves, and to show off his skills at bread-making and trying to be humorous. Nothing to do with vegetables, really. September 2008 - been away for nearly a year. I'll be back soon!

subscribe Recent Posts

  • EC backs away from ugly fruit and veg

    Posted on Saturday November 15th, 2008 at 06:36

    The BBC reports that the EC, in their great wisdom, have dropped a number of rules that forced up to 20 percent of certain crops to be thrown away, because they didn't conform to EC food beauty standards. As far as I'm concerned, this sort of rubbis...

  • Hornsey Church Tower

    Posted on Sunday September 21st, 2008 at 10:58

    This Sunday afternoon, I decided to take a walk locally, simply to stretch my legs and perhaps burn up a few calories. I have walked past the St Mary's church tower many times in the last 20 years, and knew that there had been some restauration done ...

  • Where have I been?

    Posted on Saturday September 20th, 2008 at 11:38

    Yes, where have I been? Nowhere, really; it's just that somewhen last September (2007, that is) I didn't feel like putting more onto the blog. Not that there wasn't anything to write about, it was just overcoming the hurdle of getting started. If you...

  • More amusing vegetables!

    Posted on Monday September 3rd, 2007 at 01:43

    Found this link earlier today when Stumbling - it fits the bill here, so I have added it! Enjoy.Veggie Art...

  • Tomato and onion bread

    Posted on Wednesday August 22nd, 2007 at 06:19

    This one was cobbled together from several other recipes of a similar type; it turned out well. See for *read more* photo. You'll need:350g strong white flour40g chopped onion50g sundried tomatoes (in oil)1/2 teaspoon salt1 teaspoon (3g) dried yeast...

  • Flour for home baking

    Posted on Monday August 20th, 2007 at 13:35

    I'm not sure if it has been my technique in the past, or if I had bad batches of flour, but since I switched to a 'very strong' white flour - so-called 'baker's grade', the loaves have risen far more than in the past. This is the first time I've actu...

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