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More Plastic Moulding - Experiments

More Plastic Moulding - Experimental Stuff

Spurred on by the resounding success of my project to mould a replacement kitchen knife handle from recycled HDPE, I thought it might be worth a little experimentation, to try to get a measure of the potential for small-scale, amateur remoulding of this material.


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Clouds Of Suspicion - An Audit Of The 5 Day Weather Forecast

5-day weather forecasts are available from a number of sources now - but how accurate and how reliable are they, really? - let's find out.


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Rowan Berries

A trip out to the New Forest in hope of finding wild mushrooms or bilberries - we found neither, but found instead some nice, ripe, plump Rowan berries.


Latest Lost Gloves

Found glove No. 577:

2010/12/05 - Black 'thinsulate' - Botley

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Latest
Nettle Burgers

Nettle Burgers

This recipe is based on my previous one for Nettle Pudding - these are hearty and delicious vegetarian burgers.

I'm an omnivore, but I found these every bit as enjoyable, filling and satisfying as a meat-based burger.



Recent
Garlic Mustard

Garlic Mustard - Another Try

April 2013 - a slow, late spring that started bitterly cold has yielded a lush crop of foliage growth, including roadside hedgerows crammed with Garlic Mustard.

Last time I tried this, I found it inedibly bitter, but as this plant has a long-standing reputation as a vegetable, I thought it was worth another try.


Pumpkin Seed Ice Cream

Toasted Pumpkin Seed Ice Cream

This is a recipe for ice cream made with toasted pumpkin seeds.

That might sound like a strange flavour for ice cream, but the result is nutty and delicious.


Price And Prejudice - Honey Cure Bacon

Price And Prejudice - Honey Cure Bacon

Continuing the series of articles in which we will upgrade cheap, basic food items into something that looks and tastes like it was a good deal more expensive.

In this one, we're going to upgrade some cheap, basic streaky bacon by honey-curing it.


Pease Pudding

Pease Pudding

Pease Pudding is a traditional dish made from yellow split peas, cooked with ham stock, salt and spices, then served as a spread on bread, or as an accompaniment to the gammon or bacon with which it was cooked.

Here's how to make it.



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