Eingang’s (Mostly) Picture Posterous

          

          
    

          

          
    

Kitty 1 and Kitty 2 are thrown out into the backyard after expressing some uncertainty about all this "white stuff".  Kitty 1 plonked around bravely for a bit (bottom picture).  Kitty 2 headed for the conservatory at a rapid pace.  I don't think Kitty 1 and Kitty 2 are very true to their Norwegian Forest Cat ancestry somehow.

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Surprise flurries brighten my day and remind me of Canada. Alas, the flurries in the air and the snow on the ground were fleeting, ephemeral as a caress from the wind.

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We had some fairly savage storms with high winds this summer. This downed tree was a victim, toppled from its dirty bank into the water. I'm not sure if it's defoliated because of the shock or because it's died. Whether it lives or it dies, its branches are now greatly appreciated as the local beachfront bird hangout with a view. Line up, boys!

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In the middle of Manor Park, there's a small lake. Surrounded by weeping willows and reeds, it's a favourite haunt of many birds. A sizable duck and Canada geese population makes it's home there, but also some herons and swans. This year there is only one lonely swan fond of flapping his way across the lake to demonstrate his superiority and autocratic power.

The picture captures the fountain in the middle of the lake as it sprays a rainbow of droplets between me and the sun. Beautiful.

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It seemed like a beautiful day so Mr. IBM and I hied ourselves out of the house on a walk to the nearby Manor Park. Swans, Canada geese, and assorted ducks were all in evidence, but no sign today of the heron that makes its home on the little lake's island.

Here, Mr. IBM consents to pose for a picture, but only because I said "please". Like me, he's not too keen on being photographed.

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By request, here is my favourite Pistou Sauce, taken from Twelve Months of Monastery Soups.  Enjoy!

Ingredients

• 7 garlic cloves
• 10 basil leaves
• 1 cup olive oil
• 6 tablespoons grated Parmesan cheese

Preparation (Official)

• Mash the garlic cloves in a mortar.
• Add the basil leaves and continue mashing or pounding with a pestle until they are well mixed.
• Add the grated cheese and mix well until it turns into a stiff paste.
• Place the mixture in a serving bowl and add the olive oil a little at a time.
• Mix well until it's all an even consistency

Notes

I have a confession: I use more garlic.
I have a second confession: I use a blender.  I do the garlic and basil with the oil first and then start adding the cheese.

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Kitty 1 & Kitty 2 look up expectantly this morning as I exit the bathroom. "Now is it time for breakfast?" they ask. It doesn't matter, though; they only believe they'll be fed when Mr. IBM rises and heads for the stairs. Silly, silly kitties!

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Ducks on the river attract my attention through the train window on the way to Crewe. I'm on my way to Chester to meet up with my friend Stuart whom I haven't seen in several years as he's normally off in the States working on his neverending PhD. Of course, given how long I've been working on mine, I shouldn't be casting stones or motes!

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