Sunday Selections # 233
Welcome back to Sunday
Selections!
This once-a- week-meme
was originally begun by Kim of Frog Ponds Rock, as a way to showcase some of
the many photos we all take, but don't get around to showing on our blogs.
The rules are very
simple:-
1. post photos of your
choice, old or new, under the Sunday Selections title
2. link back to me,
River, somewhere in your post
3. leave me a comment so
that I know you've joined in and can come over and see what you've posted.
4. hop on over to Elephant’s Child to see more of her wonderful photos.
Andrew often joins in too, and now he is
back from holidaying in the summery northern hemisphere,we'll get to see some of his photos :)
I usually go with a
theme for my Sunday Selections but this week it's just random stuff that's happening around here:
I was scraping my serrated knife very lightly across the butter, hoping to get thin layers that would spread easier, because it's winter and the butter is rock hard.
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Butter is seldom a happy medium, is it. Mine hits my toast as unformed dollops. As I cannot deal with butter from the fridge, I put up with it year round, realizing that it never really "cuts like butter!"
ReplyDeleteI think you invented a new art form in butter!
ReplyDeleteWould your wind chime be any good at spreading butter?
ReplyDeleteMy post is live here - http://www.snoskred.org/2015/07/sunday-selections-week-29.html
ReplyDeleteIf I am toasting hot x buns, I will cut the butter very thin and lay it on them.. with raisin toast or whatevers it is a bit too much cutting.. so I use a butter spread from Aldi. Lurpak would be my optimal choice, but it is the Up Money. From time to time if I see it on special, I treat myself.. :)
See, my link never works. Lets try this.
ReplyDeleteSunday Selections Week 29
The butter pictures are really pretty. Really pretty.
ReplyDeleteLove those skies, with a tiny bit of blue peeking through.
Your curtain looks great. Ladders scare me now.
Suzanne Vega...singer of "Left of Centre"....
ReplyDeleteMy hair is all grey now and I like it. I guess it's who I am and what I'm supposed to be at this age.
Be careful climbing up and down ladders. I stay well away from them. I don't trust them...or me!
I hope you have a good week, River, and that your new curtains are keeping the warmth in. Cuddles to Angel. :)
Life is too short to deal with hard butter, even though it tastes so much better than the alternatives. We came across a lot of whipped butter in America, and it was often white. Was it really butter? Always nice to see some blue in the sky after an extended period of grey.
ReplyDeleteEverything is cold at the moment much colder than normal but no butter here in winter only marg, and most things are heated up to eat at the moment.
ReplyDeleteMerle.........
I like my butter hard....so therefor it's always a bit too thick.
ReplyDeleteThe wind chimes would make a different sound to others?
Nice selection of photos....
I love textures, and you always have an eye for texture and shadow/light. The butter forms are very pretty - it's the simple things in life like this, that I find pleasurable.
ReplyDeleteMy hair went grey at an early age, long, long ago. I'll be posting about that sometime soon.
SO nice to see your work station! Love your Janome. I know it's considered the best brand in sewing machines. One day, when my Brother packs it in, I'll get a Janome.
Noooo, don't polish the windchime. It looks wonderful tarnished. A natural aging process... and so "in" these days :)
Awesome sunburst photos too.
And, um... Suzanne Vega I believe, yes?
My Sunday Selections post is up as well: http://jblethers.blogspot.com/2015/07/sunday-selections-233.html
ReplyDeleteHard butter is sometimes the price we pay for the deliciousness -my Granny always melted hers and dipped the 'face' of the toast in it. Hmmm, methinks I'll start doing that myself in the winter.
Joanne; I've learned to take the butter out of the fridge a half hour before I need it, but with these frosty mornings, that isn't long enough. I'll have to make it an hour and slice it thinly so the slices soften enough to use.
ReplyDeletejoeh; I don't think it will take off though, butter is such an unstable medium. Much like ice cream.
fishducky; possumly...
Snoskred; I tried Lurpak once and didn't like it, not sure why. For preference I'd buy the Danish Girgar butter if I could afford it, but I get the Western Star unsalted instead.
Elephant's Child; you're in your kitchen playing with the butter now, aren't you? :D
I'm okay on ladders as long as I remember which one I'm on.
Lee; right, Suzanne Vega. A blast from the past. I like my grey hair too, it's who I am. Too many women continue to dye with really dark colours which are too harsh against older skin. There are some lovely blonde blends around though, but I can't afford those prices; don't want them anyway. Angel says Hi, he's enjoying time outside these days. See above re ladder.
Andrew; whipped butter is what Macca's uses for their hotcakes, it has no taste and very little texture, horrible stuff.
I'll stick with real butter and its problems. Taste and texture are everything when it comes to food enjoyment. I rarely use margarine anymore, mostly for cooking where the taste won't matter.
Merle; colder here too, frosty mornings, but I'll stick with butter. I don't like marg, it just doesn't have that texture. Butter is better.
whiteangel; I like my butter spreadable, but hard enough NOT to sink into the surface, unless it's going on pancakes, then it can melt as much as it likes. I saw a woman on TV once who used to slice her butter and eat it like cheese, I'd never go that far. The windchimes make a clang sound, not too harsh but not tinkly either.
Vicki; I do love light and shadow, textures are sometimes harder to photograph. The work station is my one and only table where everything gets done. My Janome is very old, it's only the second machine I've ever owned. I had it repaired when I moved here, but still hardly ever use it. I'll leave the windchime alone, I can't reach it without the ladder anyway.
Yes, Suzanne Vega.
Jac; the deliciousness it worth that little bit of extra trouble, but I would never ever consider melting my butter to dip my toast. I'll slice it thinly and let it soften before I even make the toast.
A delicious selection. In the UK we have easy spread butter which is a life saver. I use reduced fat butter but my other half insists upon all fat all the time :)
ReplyDeleteThe butter patterns were rather lovely as were the cloud formations.
I made curtains this past week as well - which meant I was off-line for quite a while, as these projects always take me longer than they should!
ReplyDeleteLove the photos - and the wind chime!