The Sahara

imgres-3The Sahara is the hottest place on earth,
And has the most enormous girth,
It is the size of China or the USA,
The Atlantic one side, the Med the other way.
Some of the dunes are 580 feet high,
And really do look as if they touch the sky.
Sand seas or ergs are it’s signature though,
It mainly consists of rocky plateaux.
It is shaped by the wind and occasional rain,
And rivulets that appear then vanish again.
Because the tilt of the earth is degrees 22-24.5,
In 15,000 years, the Sahara will come alive,
It will flourish and prosper, become lush and green,
And nary a sand dune will be seen…

Mansa Musa

With thanks to Pete Laberge who suggested this historical figure to me!

20131003-082843.jpgMansa Musa I, the richest man of all time,
Makes Bill Gates look like he’s made just a dime!
The current world’s richest man is Carlos Slim,
But he only places 22nd alongside him,
Slim has a paltry $68 billion,
This is nothing alongside Musa’s gerzillion!
Adjust his fortune, in line with inflation,
It’s $400 billion, no exaggeration!
On a pilgrimage to Mecca in 1324,
He took riches with him never seen before.
500 stewards went with him upon this Hajj,
Each carrying a staff of gold as their Musa badge,
When Musa passed through Cairo, he gave so much gold away,
That the economy suffered for 20 years from that very day!
He raised mosques and madrasas* in Timbuktu,
This man knew how to spend his rich revenue!
There were 400 cities in Mali by the time he died,
And his glittering reputation was ratified.

*Educational establishments

Chateau de Chillon

imgres-1The Chateau de Chillon is a place of romance,
An island fortress, it overlooks France,
On the shore of the lake*, in the commune of Veyteux,
It is only 3 k from Switzerland’s Montreux.
Thought to be built in 1160 or even 1005,
Home to the Dukes of Savoy, whilst they were alive.
Byron wrote a poem about it and its captive, de Bonivard,
Introducing the castle to readers, both near and far.
You’ll also find it in Henry James, I’m betting,
Because in Daisy Miller it provides a setting…
Made of 100 buildings all linked up now,
I urge you to find a way to visit somehow!

*Lake Geneva.

Lausanne

imgres-2When I was a child, my gran and grandpa,
Went to live in Switzerland, which seemed very far…
My grandpa had cancer and was told by his doc,
He needed some warmth so he’d feel less croc.
They moved to Lausanne, a beautiful place,
Full of light and mountains, fresh air and SPACE!
Lake Geneva close by, it’s right on its shore,
It’s a city of substance, a place I adore.
Lausanne is the capital of the canton of Vaud,
The Jura Mountains lie north-west,covered in snow.
The Olympic Committee has it’s headquarters here,
The Romans originally founded it at Vichy – quite near.
In 1685, Huguenots, woman and man,
Found they were welcome here in Lausanne.
The city now boasts a 28 station metro,
The smallest place in the world to move people so!

Sally Lunn

20130929-193816.jpgA young girl called Solange Luyon from France was forced to flee,
A persecuted Huguenot, she came to Bath as a refugee.
She found work in the kitchens of a bakery there,
And soon was found on the streets, a’selling their wares.
But she had great ambition, and created a brioche bun,
And called it by her ‘English’ name, of Sally Lunn.
Designed to be eaten with sour or sweet food,
It attracted the attention of the great and good,
And soon they were beating a path to the door,
Of Lilliput Alley Bakery, begging for more,
But the road’s changed it’s name over the years somehow,
You’ll find Sally Lunn House at North Parade Passage now!

The History of Papermaking

Papyrus was grown on the River Nile,
And was used to write on for quite some while,
Then much later, Ts’ai Lun, circa 105 AD,
Presented his paper making technology.
He soaked hemp, beat it, then drained it through a sieve,
Stretched it on a frame, dried it, and paper t’would give.
In 1630, the paper bag invention brought new hope,
But it was awkward because it folded like an envelope.
Charles Fenerty made the first paper from wood,*
But didn’t patent his invention, so others made good.
Then Healey & Allen pleated paper to line men’s top hats, **
And in 1870 Robert Gair made boxes out of pre-cut ‘flats’,***
Albert Jones of New York, made corrugated paper to safely ship stuff,****
1874, Smyth built a cardboard machine and Long made the patent less rough.
Margaret Knight created square bottoms for bags whilst working in a factory,
And founded the Eastern Paper Bag Company to make them in 1870.
In 1872, Luther Crowell patented a machine that would make loads more,
And the iconic paper plate was patented in 1904.

*In 1838.
** In 1856.
***An American.
**** In 1871

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FLAVOURS

photo-3-e1380008271834Dear All,

I just thought you’d like to know that my partner, Anita-Clare Field, has  been and gone and got her first cookbook out. In fact the second one is well underway. This is just a bit of information about the book and of course where you can get it from. It’s available on Kindle and in Paperback (for us puritans) HERE  if you fancy a copy. Signed copies are available if you would prefer.   Best   Caro LOVER OF CREATING FLAVOURS LAUNCHES NEW BOOK – FLAVOURS            For Immediate Release We are proud to announce the launch of our new book Flavours. 160 pages of recipe ideas and stories designed to encourage you to experiment with your favourite flavours in the kitchen. Written by Anita-Clare Field, founder of the hugely successful food blog Lover of Creating Flavours the philosophy is simple.   Flavours is about precisely that, creating flavour and enjoying what you eat on your terms. The recipes are here to provide a guide only. Yes, in their own right they are completely delicious, but everyone has a very sophisticated palate, each one of us knows what we like, be it salty, sweet, hot or sour and before I start sounding even more like a Thai recipe, I’ll just say this –  make the recipe YOU are most happy with.     A Cookbook With No Pictures  You will also see that there are no pictures in this book – it’s deliberate. It seems to me that the provision of pictures in cookbooks only serves to unnerve would be cooks and increase pressure to produce restaurant style  food. This book is about flavour, not what it looks like. It’s about challenging your taste buds and encouraging you to experiment in the kitchen without the additional pressure. It’s your food. I may have provided a recipe, but this is purely a guideline, a blueprint if you will. I want you to experiment with flavours that appeal to you. Feel free to tweak my recipes to suit your palate and then it will be your recipe, your presentation. I’ve left you room to makes notes, scribble additions or observations so you can make this book unique to you. There are so many people to thank for this book being possible. Firstly my Mama and Pa for teaching us about experiencing new food. Especially to my Mama for teaching me that food was about ingredients and taste not recipes. To my family Emma, David, Bekah and Ben who mean everything to me, I simply adore cooking with them and now in the family we have next generation of budding cooks who have cut their culinary teeth on the same principals as my little sister and I. To my darling Caro who edited and re edited and advised me so beautifully throughout this process, who is a constant support and rock and to my step daughter Isla, who is as passionate about flavours as the rest of us and loves her steak rare like me. Huge thanks to all of my friends, who have been so hugely supportive throughout this whole process. You all mean the world to me and I look forward to sharing some new flavours with you very soon.   Here’s what our readers think of our Flavours: WOW! This sounds delicious. As a vegan I am always on the lookout for tasty vegetables dishes. Can’t wait to show the wife. we will make this dish this week. Thank you ! – Paul Worthington We raise our own chickens on our place, so I’m always looking for new ways to cook them. This jerk chicken recipe looks so tasty! I’m going to try it next week. Thank you! – Amy Young Miller Oh yummy, I’ve just put my fork down having made this for dinner and this is the first place I’ve come to report back. It was wonderfully rich but not heavy. I added the spinach to wilt which really made it for me – I like to see green! – Jackie Walker This is a nice recipe of a great dish. The recipe is clean, easy to follow and complete. Once someone has tasted a properly made Coq Au Vin it will be forever in their memory. Your recipe will lead to that experience. – Chef  William Chaney I made the Panzanella and it was YUMMY !!! – Catherine Nevin

Cider-Making

isWhen the Romans landed in Kent,
Around 55 BC,
They found some serious merriment,
Over an apple-based ‘chablis’!

‘Twas a drink the locals rather liked,
Made from apple-based brew,
And so those Romans, truly psyched,
Set about making it too…

Now let’s move on to 597AD,
And orchards were attached to every monastery,
So the monks consulted their chemistry,
And started making cider/scrumpy.

Then came the Black Death, the Wars of the Roses,
And one King Henry VIII,
The orchards were planted, and the master composes,
Cider to give one a little faith!

In the 16th and 17th centuries,
Cider orchards were planted widely in Kent,
And also in Somerset and sundry counties,
And believe me it’s money well spent!

The Spice Trade

16th_century_Portuguese_Spanish_trade_routesSpices were really highly prized,
They commanded quite a trade,
Cardamom, ginger, turmeric,
All of them made the grade.
All these spices found their way,
To Europe prior to the CE,
The Ethiopians were the best merchants,
Around the shores of the Red Sea.
Arab traders then took over,
Aiming to supplant,
Shipping spices into Venice,
Via the Levant.
Black pepper then took over,
As the spice of choice,
Vasco de Gama shipped it in,
And Europe all rejoiced.
Later on the trade was led,
By the Portugese,
And Spain wanting to try to get their cut,
Went west to reach the East Indies.

The Bidet

20130927-040810.jpgLet me ask a rather leading question of you,
Do you have a bidet in your bathroom or loo?
Did some plumber from the distant past,
Plumb one in so it would taunt you …and dammit, LAST?!
A bidet is somehow a strange invention,
Is it designed to fill some kind of weird convention?
It’s apparently French for a miniscule pony,
But that seems to me to be a load of baloney,
Why go equine to prevent a certain ‘hum’,
To flush your pudenda, brush up your bum?!
To douse your ‘bits’ and souse your flesh,
To try to make you feel all clean and fresh!
And now the ‘Bio-Bidet’ from Korea, Japan,
With spray-hose attachments – no flash in the ‘pan’!
Apparently they make your bathroom complete,
But I’d rather use one to wash my feet…!