This sculpture, by Tasmanian Steven Walker, commemorates the French explorers who sailed up the East Coast in 1772 - it was installed 200 years later in 1972. It is built of Huon Pine, a fantastic timber that does not rot in the wet - native to Tasmania. It looks even better when the water is flowing :-)
Thursday, July 07, 2005
This sculpture, by Tasmanian Steven Walker, commemorates the French explorers who sailed up the East Coast in 1772 - it was installed 200 years later in 1972. It is built of Huon Pine, a fantastic timber that does not rot in the wet - native to Tasmania. It looks even better when the water is flowing :-)
Sunday, July 03, 2005
Great smoked fish recipe
Fish Omlette
Milk and Water
3 Bay leaves
Slice of preserved lemon
Smoked Cod (Haddock)
Double cream
Parmesan cheese
1. Place half milk half water on to boil in a pan with two bay leaves, slice of preserved lemon, and some pepper corns.
2. Poach smoked cod (haddock for Stein) for about four minutes, then remove and flake up with fingers (oouch!)
3. Take six eggs and whisk. Place a knob of butter into a frypan (one that can go under the grill – I don’t have one, which I discovered at the last minute))
4. When the butter is sizzling adde the eggs and make an omlette by scraping the pan with a wooden spatula (Rick said to use a fork bottom – the idea is to get curls of egg, not scrambled egg).
5. Add the cod, a swirl of double cream, and some parmesan cheese before the egg is completely cooked, blend, and then place under the grill to brown up.
Serve with a green salad and glass of wine. Guaranteed!
We installed this birdbath, which is also a fountain, in 2002. The birdbath is activated by the solar panel in the background, which pumps water from an underground pond up through the middle and into the bath. The overflow trickles back down to the pond, which is under the gravel. The birds LOVE it.