Flowers in the Field … Katie Thompson … works in Edinburgh … studied in Dundee and Glasgow … Masters in Fashion and Textiles … inspirations from places she has been around the world (South America, Asia and Scotland).
This is an superb opportunity to see this FREE street gallery of these amazing photos of Britain from above. There will also be a large-scale Ordnance Survey map, located in Festival Square, that you can walk on and find your favorite places and discover new ones.
More information can be found here and if you aren’t able to make it to Edinburgh, here’s a BBC site where you can go to view a phenomenal slideshow of the Edinburgh area. It’s well worth a look!
As part of Scotland’s History Festival taking place in Edinburgh over the next couple of weeks, the National Trust for Scotland is presenting a tour of a Georgian house. This Living History tour takes you back 200 years to 1811, when Britain was at war with France. “Mr. and Mrs. Lamont” are preparing their household for Christmas … come and join them and their servants as you are transported back in time.
Some important information to note (from the NTS website):
Tours take place every 20 to 30 minutes from 11.00am on Saturdays 17th & 24th November and from 12 noon on Sundays 18th and 25th November. Booking is recommended but is not essential. Tours last approximately one hour. Normal admission prices apply – free to NTS and NT members
Dates & Times:
17 Nov 2012 : 11:00 – 15:00
24 Nov 2012 : 11:00 – 15:00
18 Nov 2012 : 12:00 – 15:00
25 Nov 2012 : 12:00 – 15:00
Ticket price is included in admission cost.
For further information please call 0844 4932117
Booking is recommended but is not essential. Call 0131 225 2160 or email: email@example.com
Now, you may be wondering how I arrived at Lemon Curd for a post. I was scooting through my twitter feed and I was intrigued by a post from Susan McNaughton of Craigwell Cottage in Edinburgh. She had mentioned that she’d given Nigel Slater’s lemon curd a go and it was quite tangy. I remember lemon curd from my childhood and although I haven’t had much recently, I thought this recipe was one to share.
Most lemon curd recipes instruct you to stir the mixture with a wooden spoon. I find that stirring lightly with a whisk introduces just a little more lightness into the curd, making it slightly less solid and more wobbly.
Makes 2 small jam jars
zest and juice of 4 unwaxed lemons
3 eggs and 1 egg yolk
Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn’t touch the water. Stir with a whisk from time to time until the butter has melted.
Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the refrigerator.