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Friday, 25 August 2017

Toastmasters - Table topics - Objects

I did these table topics perhaps 6 weeks ago but forgot to post them until now.


Why do we do table topics?
Impromptu speaking. Useful if someone asks you a question at work or socially. Helps you come up with something and structure it in to something coherent quickly - to avoid that middle of the night - I should have said moment or the incoherent rambling.

Quick review of how it works. 1m to 1m 30s. Lights. 

Now on to the topics themselves
Have any of you given your car a name?

If yes - so have I! I'm so glad it's not just me!

My car has a name, she is called Martha. She is a Nissan Navara 4x4, fitting with her ‘big boned’ build, she is quite stoical and puts up with all kinds of driving, and is mostly a silent but supportive companion. Occasionally she complains when I take corners too fast. She was most upset and had a lot to say recently, when I scraped her bumper against a rock!

This set me to wondering what sort of personalities various other every day objects might have. I am looking for you guys to help me out. I am going to give you an object and I want you to pretend to be that thing and tell me what you think, what you are feeling or about your typical day or whatever.

My first object is a doorknob. So please imagine you are a doorknob and tell me about your life, what you think about, how happy you are, anything you want to share with me really.

New five pound note
An ipad
A tree in Richmond park
A lawn mower
An airplane
Big Ben
A walking stick
A stone on the beach

A seat on the tube

Toastmasters 5 - Your body speaks - Cows have personalities too

Moooo. My name’s Hainoa, I’m a highland cow (said holding stuffed highland cow)



Mr Toastmaster, fellow Toastmasters and welcome guests. (make stuffed cow look at toastmaster, then from side to side at the other toastmasters and guests)

As you may know Rhoda lives in France at the weekends, on a farm. She recently rehearsed her speech to me, and it was RUBBISH. So I offered to come over and talk to you instead. I’m going to talk about my early life, meeting the father of my children, and becoming a mother for the first time.

I was born in the mountains at the start of winter on a farm with 40 highland cows and 4 bulls. Did you know that a group of highland cows is not called a herd? It’s a fold. My mum is from Scotland and my dad from France, so I am bilingual. 
When I was 9 months old, the farmer, Sebastien, put me in a teeny tiny trailer and took me about 10 miles to my new home. My friend Islay who was moving there too wasn’t old enough to come yet so I went on my own. Sebastien rejected the field Rhoda and Doug had prepared for me because the fence wasn’t going to keep me in. So I moved in with a flock of sheep. Awful creatures who were scared of me and ran off every time I got near. After a couple of days of this I had had enough and jumped over the fence, I am surprisingly athletic you know, and went in search of the neighbours cow herd. Trit trot trit trot. They found me a little bit odd and hairy and they thought that girls don’t have horns before they met me, but they were nice enough. Doug and Rhoda seemed keen that I was happy settled in and eventually Islay arrived and two Jersey cows called Buttercup and Bluebell. At this point it became a slightly acceptable place to live. So I stopped escaping all the time. Rhoda did also give me a serious talking too about how embarrassing it was having to come and get me from one neighbour or the other and be shown up by my complete lack of leading skills when all the neighbours cows just did what they were told.

My friends Buttercup and Bluebell had some really really cute calves and when I was 3 I was finally old enough to have one myself. Highlands are much slower growing than Jerseys, Bluebell had her first calf at 18 months. Rhoda and Doug decided taking me back to the farm I came from to see a bull was the best way. Artificial insemination being the alternative, but I am not keen on strangers and my horns are 2 feet long and when I am scared I like to throw my head high in the air to make myself look bigger and high step around like a nutter. For some reason this puts people off. I wasn’t mad keen on the horse box and when Rhoda decided tennis balls on the end of my horns to protect the walls was a good idea, I objected most strenuously. Eventually I decided they were more persistent than me and I had better submit, plus calves are cute right? Aand this was clearly going to be a good opportunity to show them up once we got there. I did this by firing out of the horse box at high velocity and storming crazily through several fences to get to Capi my new lover and the rest of his fold. Initially I found so many cows a bit intense and went and stood in the middle of a woods on a steep steep slope for several days where Sebastien (the farmer if you remember - or Coo man as Rhoda calls him) couldn’t get me haha. Capi persuaded me out, so it all ended happily and I returned home pregnant.

We gestate for 9 months, but it was hard for anyone to know exactly when I got pregnant, or indeed if I really was. So in the final month Rhoda and Doug spent a lot of time starting at my belly speculating about whether it looked bigger or not. We cows have a lot of gas and the size of our bellies varies a lot according to that. There are other telltale signs with some ligaments shifting so the calf can get out and our udders start to fill up a bit before the calf is born, so they also spent a lot of time staring at my rear end. Udder growth is much more distinct on Jersey cows as they produce a lot more milk. We have been bred to survive the cold and predators of Scotland and they have been bred to produce a lot of milk. Rhoda was convinced up to the last moment that I wasn’t really pregnant, but fortunately I somehow knew what to do when the time came and I found a quiet spot and had the calf while Doug and Rhoda weren’t looking. Because of the Scottish predator thing we highlands are very protective mothers, so though I am very fond of Rhoda and Doug I didn’t want them near my precious baby. They told me that they just wanted to put fly spray on him to protect him from being eaten alive by maggots but I KNEW they wanted to see whether he was a boy so they could consider castrating him. In the event you will be delighted to hear that he is an unusual colour so will hopefully go on to be a stud rather than beef like Buttercups baby Roast Beef. Now a few weeks later I am getting used to the whole thing and even let them milk me a bit. Highland milk is nice and creamy, though we don’t have much to spare from our calves. When they calf Buttercup and Bluebell have to be milked every day for months, it looks boring and no fun at all. 


So, now that you have heard a bit about me and my life, I hope that next time you see a cow in a field you will remember cows have personalities too, we may sometimes look a bit boring just standing there in a field chewing cud and farting, but mostly we are cute and funny and clever just like me! Moo!

Thursday, 24 August 2017

Flowery skirt

Finally finished this.




Started it in February! Took ages to get the zip in. Then I realised that the lining was the wrong colour (was dark pink/purple and showed through the white bits) so had to get a new lining. You can see in the photos where the white lining stops so you can see the top layer is quite see through.
Then I didn't like the 4 pleats on the pattern and replaced with 12 instead.
Then I adjusted the relative heights of the back and front. Skirts often hang a bit low at the front for me - big (yet shapely) bum takes up space at the back.

So all in all a lot of work! But I like it. Is a full circle which I was trying to show in the swirling picture with more fitting round the waist because of the pleats than circle skirts usually have which is better as they can be a bit unflattering otherwise. There is something slightly funny going on with the shape at the side but a good ironing should sort it.

I am going to make another similar, with the rejected lining and some other silk as the top layer. Thinking of doing it a bit different with a yoke at the waist though and perhaps the yoke bias cut and elasticated. Saves doing a zip and would give possibly nicer fit at waist. We shall see!





Bedroom progress

Work in the bedroom is slow as Doug has been busy all spring and summer mowing and looking after animals. But things are progressing and all the metal work to support the plasterboard is done.


The view is going to be lovely. We are not quite sure how to fit a curtain or blinds round this window, but sure we will work something out...


Next step - plasterboard.

Aidan is going to visit in September and should be able to stay in here - though it won't actually be finished it will be better than the corridor that the old spare room now is.

More curing of Bif's skin

We haven't got on with this as fast as we would have liked. However progress is being made. We finished fleshing it. The next thing to do was wash it in cold then warm water.
We took it to the supermarket to do it in their giant machine that takes up to 18kg.


Once that was done we were able to get a few remaining thick bits cut off from round the edge and have started the curing process. I bought a tanning kit. The first step of the curing is to paint on the pickle which prepares the skin for the cure. We have done the pickle and Doug will paint on a few coats of cure during the week.


The skin then gets sanded, oiled and worked until it is flexible. So still a lot to do.

We have booked Lismore in to the abattoir in October so I am investigating whether there is somewhere I can send her skin away to for someone else to do.

The egg-pocalypse is here

The chickens are keen at the moment and laying something like 8 eggs a day (between them not each!).



The situation was getting a bit overwhelming, but we wrestled it under control by eating various sorts of scrambled egg (the dog had her share too).
Salmon with cream cheese

Ham


Then I made two huge quiche and have brought 12 back to London with me for eating during the week (that's breakfast, lunch and dinner sorted!)


We don't want to complain as it is good they are happy and laying!

There is also something of a milk lake going on. So quiche good as it deals with that too. I also made butter and cheese and kefir.

The cheese is made by straining kefir in this special box thingy

Add salt. Yummy. With salmon scrambled eggs, just on its own or instead of sour cream in things.

Butter





Sunday, 20 August 2017

Quiche recipe

This is more so I remember than for you to follow. I always forget how much egg and milk I used last time to fill the dish I have.

400ml creamy milk (ideally Jersey!)
7 medium eggs
1 onion chopped and gently fried
Other filling eg mushrooms, ham, bacon, salmon (obvs not all together)
1 round puff pastry from the supermarket (or make your own)
Deepish quiche/pie dish 28cm

Put pastry in dish
Beat eggs and milk together with salt and pepper
Pour into the pastry
Add the onion, and other filling. Bake at 6 (which is about 170 on a normal oven) for 40 mins until set and brown





Sunday, 13 August 2017

This weekend's beef

We had chilli made with bif mince and home grown tarbais beans
Tornedos (tenderloin) fried and served with an orange birch boletus mushroom Doug found.





I cooked the beef until it was 60C in the middle (as measured with high tech new thermometer - usp is how quickly it registers the temperature).

It was more medium than medium rare (which was what I was aiming for). Super super tender and tasty whatever.

Slices of jaret (ankle) with the bone in slow cooked in thai red curry.




Doug says he needs to eat something but beef this week. Eggs maybe...

Saturday, 12 August 2017

Disbudding the jersey calves

When cows are born they don't have horns (thankfully for the mother!). They grow from bits called horn buds, starting almost as soon as they are born. These horn buds attach to the skull at 2 months old. So if you want to stop the calf growing horns it is easiest to do it before this age as you can remove the buds and stop the horns growing. After that the horns can be removed but it is a more painful procedure for the cow.
It is a difficult choice, but we decided that Jerseys without horns are safer and more likely to lead a long happy life as a milk cow. Bluebell does have horns and they are pretty dangerous when she swings her head about. We have trained her not to butt us (mostly) but accidents still happen when she gets excited.
We remove the horn buds with caustic paste, having tried this and a hot disbudding iron (which failed to work properly on Bif so he had horns, just wonky ones). It is obviously very uncomfortable for the calf, as we put some paste on which will burn an inch diameter patch on each side of their head where the horns would grow. Six hours after the paste goes on it is all over and they are back with their mums. The frazzled bit that is left takes a few weeks to fully heal, but doesn't obviously bother them.
We did Venus at 6 weeks and Myrtle at 5 weeks. Unfortunatly Venus managed to smear the paste about a bit and burnt a patch on her ear too. The hair should grow back leaving no scar we hope.

We are however leaving Bear's horns to grow as we are hoping to sell him for stud and they need horns so they show how magnificent they are. The abattoir will not be pleased if he ends up going there.

Thursday, 10 August 2017

Snow on the 10th of August!

No not at the house! But up the Pic du Midi and visible from the house. Unusual in August


Saturday, 5 August 2017

Outdoors air conditioning

Years ago we were in Palm Springs and it was really really hot. However it was made quite pleasant to sit outside by the outdoors air conditioning. 

This was basically a fine mist of water sprayed in to the air and this vapourising cools the air around it.

This system isn't quite right as the water droplets are a bit too big which means they are managing to reach the ground and make it wet. It is a good start though. We just need to find a more expensive example with metal nozzles instead of the plastic ones. This is going to be great in the mean time.

Beef Wellington

The roast. Weighed a bit under a kilo. Roti Noix is the name of the cut in French.

First I seared it in a frying pan

Then I bought the wine to go with it

On the right here before the grey little marker is how many foreign wines the supermarket has. Aaaaalllll the rest in this whole aisle are French.

Then I put some (home grown) ham on to clingfilm

Then some pate and then some mushrooms chopped fine and mixed with breadcrumbs

I put the beef in the middle and rolled it all up. Then refrigerated for a while

Removed the clingfilm and wrapped (shop bought!) puff pastry round it.

Served with roast potatoes

Wow look! It is beautiful!

and salad (all from the garden)

Mmmmmmmmmmm YUM!