At the Natural History Museum in London:
Sunlit from behind
By Westminster:
A statue of Boudica on the way back to the Underground station
Heading from the Tower of London to Tower Bridge:
Wandering around London:
A monument to the Great Fire of London
A quartet of statues (possibly for the World's Fair?) on a bridge:
St. Paul’s cathedral
After getting a book on baking artisan bread in five minutes a day, I have come to question everything. Are infomercials telling me the truth? Would the Sham-Wow really make me say “wow” every time I used it?!
From my parents’ garden, the day after Thanksgiving (and the day after it rained).
Due to Bodger’s pro-recipeblogging agenda, and due to my having described this recipe to (and made it for) my friend David when he was visiting, I decided to write this up – and post units for kitchens outside the US, too. Look at me, with all this international diplomacy!
Without further ado, enjoy the recipe for macaroni and cheese (if American), or macaroni cheese (if English).
Preheat the oven to 350 °F (175 °C). Grate about 2.5 cups (350 g) of cheddar cheese – extra sharp is best. Put a pot on to boil for 8 oz. (225 g) of elbow macaroni.
At the same time, in a large pot, sautée half an onion (diced) until somewhat translucent, then cook:
Drain the macaroni and add it to the large pot (which you didn’t use – did you? Told you you needed a large one). Mix thoroughly, then pour half the pot into a lightly greased baking pan (8 in./20 cm square works well). Sprinkle half the remaining cheese between the layers, then add the rest of the pot. Top with the remaining cheese and about 2 tablespoons (15 g) of bread crumbs.
Put in the oven and bake 20 minutes. Serves four if you’re on a diet, three if you aren’t, and two if you’re both overeating.