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All Gifted Away To People

I am the only one that got through
the others died where ever they fell
It was an ambush
They came up from all sides
give your leaders each a gun and then let them fight it out themselves
I’ve seen devils coming up from the ground
I’ve seen hell upon this Earth
the next will be chemical but they will never learn

Woke up too too early today on my last day off. 0530

For once it wasn’t the builders outside my window.

But as it happened I received some messages from a smiley chum in NZ , but whilst I smiled , I was very disappointed to find out that none of my postcards I’ve been sending have even arrived , not one.

I even had one specially made , but it seems now it is lost .

So it seems that the sun has gone in but the drizzle will keep the crops moist.

Leaving me time to process some more of my chums wedding.

They are not likely to see the web , not on my part anyway , unless i can lock them down properly, what is it with people that think they have a right to see my work before my customers, ie. The Bride & Groom.

I may have worked out a nice presentation for them , but as regular readers will know , I’m the worst critic of my work , and I don’t take positive critique well , I never really believe that people really like my work , amateur that it is.

It’s tough , but I’m getting better.

Found out I have a new reader in the form of Naomi , who is a beautiful photographer.

She really know how to push the boundaries , I’m sure you’ll agree , but she likes some of my ideas , and coming from her , I’m chuffed.

What with her , Murray , Dennis & Mrs Pinks , I’m going to have to raise the bar a lot.

I did a strange sort of photo shoot yesterday with Alexandra , sort of experimentation in the sun.

It’s actually harder than it looks to get a balloons explosion caught on camera but after 3o odd balloons I managed to snap some interesting shapes.

I may put them on a triptych form for presentation sake.

As I’m typing I think I might actually show you the rough idea of the wedding shots, but heavily watermarked.

I may even accept some criticism.

It seems Tribe Zebra is on the up ish , all out of hospital and all seem to be healing well as to be expected.

Going to try a batch test first.

BRB. [ Be Right Back ]

0937 hrs
1700 hrs Btach Process finally finished.

Phew

Balloon 1

And some successful shapes.

Someone snapped me at the recent wedding shoot I did for friends , this is me and ad one of the nicest chums I’ve ever met in the workplace.

The Lovely Alison.

Branched out a little for chums wedding drinks

Ingredients.

3lb (or 3 x 454g) of Blossom Honey
Spices: –

2 teaspoons whole coriander seeds
1 teaspoon whole cloves
1 teaspoon whole allspice
1 cinnamon stick
A few solid bits shaved off a whole nutmeg (not ground)
2 tea bags.
All purpose wine yeast
Yeast nutrient
8 pints (1 gallon) water

Method.

Wrap spices in a piece of butter muslin and tie into a bag with string (natural coloured – not blue!)

Put water in a large pot and bring to the boil. When boiling drop in the spice bag and the tea bags Remove tea bags after a few minutes, leave the spices in for about 20 mins when the flavour and smell should be pronounced but not overwhelming. Remove spice bag. (If you want it very spicy leave the bag in while you simmer the honey).

Add the honey and stir in well. Continue to allow to simmer for about an hour, skimming off any scum that may form. Don’t let it boil – just simmer.

Activate the yeast in a separate bowl in a warm place.

Cool the honey mixture until it is lukewarm, pour into a fermentation bin and then add the activated yeast and a yeast nutrient.

Let it sit in a warm place for a few days, stirring twice daily, until fermentation is past the most violent stage and it can be transferred into a demijohn for the rest of fermentation.

Keep in a warm place until the fermentation has slowed down and a sediment has built up (about two to three weeks depending on temperature). Rack into a clean demijohn and refit lock.

When it has cleared again and fermentation appears to has stopped (possibly only a week or two), de-gas and rack. Wait for a few weeks more to see whether a second fermentation is going to happen..

Comments: this cleared very quickly. First fermentation stopped only four weeks after start and wine was very clear. Second fermentation then started and was stopped after another three weeks. Needed a lot of de-gassing though. Achieved 16% alcohol.