QV2024: Day 3: London

13 10 2024

Today was a free day, and many of us chose to take to Tube to the V&A Museum (FREE entry!). You could spend a week there and not see it all, so I focused on just a couple of areas: glass, architecture, film and theatre, jewellery and fashion. I didn’t take a lot of photos as the light in many exhibitions was quite dim, and with the limited time there, I just wanted to take it all in.

Outside, it was blue skies and sunshine and a lovely 18C.

Yes, this is GLASS!!!!

 

I don’t know what this was or how they moved it, but it was MASSIVE. Check out the size by comparing the size of the man with the backpack in the lower right corner





QV2024: Day 2: London

13 10 2024

Our wanderings today included the iconic Liberty of London (around the corner was Carnaby St, so famous in the 1960s and 70s but a shadow of its former self now) and the Tower of London. We went everywhere via the Tube, which is very easy to navigate, provided you’re able-bodied. (I highly recommend a Visitor Oyster card – we had one each loaded with 30 pounds of travel, and most of us used just over 20 pounds in the 4 full days we were in London. They don’t expire so you can pass them on to someone else to use.)

Liberty of London is full of high-end fashion and their own iconic fabrics, which many of our group loved. But they’re not for me as they are quite flimsy lawns and silks.

The Tower of London was really interesting. We went on one of the Yeoman-led tours and learned a lot of its history. I decided not to see the Crown Jewels as I saw them the last time I was in London some 40 years ago and I doubt they’ve changed much. I was far more interested in the ravens, and happened to ask questions of a Yeowoman, who happened to be one of the people trained in falconry to handle the ravens!! How lucky was that!

Feeding ‘Jubilee’ a treat (water cracker)

But my feet were killing me after a full day walking yesterday and today on uneven pavement, up and down interminable stairs, etc. I had a massive blister on the ball of my right foot and my left was screaming in pain from a pinky toe that tucks itself under the next one and causes a lot of pain if I wear closed shoes.





QV2024: Day 1: London

13 10 2024

We arrived into Heathrow at 5:30am, then straight through immigration, baggage claim and customs very quickly because we were the only flight into Terminal 3 at that time. The Heathrow Express got us into Paddington Station in just 15 mins.

We then had a private bus tour for much of the day, focusing on a lot that I can’t remember (no sleep!), but including quite a bit of time at the massive and magnificent Westminster Abbey, Covent Garden, Buckingham Palace, Horizon 22 etc.

The weather varied from light misty rain, to sort of heavy rain, to sunshine, to cloudy, and back again, and everything in between. But it wasn’t cold at all.

Many of our group of around 20 had fish and chips with mushy peas at a pub around the corner from the hotel, because of course you do on your first night in England! (it was HUGE and looked great, but unfortunately, the fish [haddock] was way overcooked and very dry)





QV2024: Perth to London

13 10 2024

First up, Perth to London on Qantas is one of the longest direct flights in the world at around 17.5 hours. Add in 2 hours to drive to Perth, check-in 3 hours beforehand, and before you know it, you’re up to nearly a full day.

Our flight path was a little off the usual course last night. According to the flight map, we did a few little zig zags and I figured there were some strategic decisions made as to where we went. And so it was.

At one point about 2 hours before landing, I was waiting to go to the forward loo. The captain (1 of 4 pilots on board) was making a strong coffee and I commented about the route. He said that they had made some late changes because Iran had fired missiles into Israel. Of course we knew none of this as we were 15 or more hours into the fight and had no connection with the outside world.

If you check the map below, you’ll notice a slight change of course at the Arabian Peninsula, then we crossed into Egypt near the Suez Canal, then we skirted the bottom of Greece and followed the Adriatic Sea until we got to northern Italy and crossed into Europe. (At one point, this flight used to go over the Middle East and Ukraine, but the Ukraine path stopped several years ago.)





QV2024: We’re back!

13 10 2024

The last QuiltVenture (QV) tour I went on was in 2018, to the Pacific NW, British Columbia, Alberta and finishing in Houston at the International Quilt Festival. A tour went to Japan in January 2020 for the Japanese Festival of Quilts, but I’d already decided not to go on that one as I was due to have a 6-week trip in April/May. Many on the Japan tour got quite sick and I suspect it was with COVID. Then COVID came and the world of travel changed for a very long time.

But now we’re back, this time with a new 3-week trip to the UK, specifically London (5 days) and Scotland (the remainder). The focus is on textiles, but this time we won’t be finishing on a big exhibition like Houston. And I’m OK with that.

The next few posts will be my thoughts about each day of our tour (I’m starting writing this a week or so in, and basing these posts on my Facebook posts at the time). I’ll only share a few photos — I’ve already taken hundreds, but I’ll pick out some of the highlights.

 





Air fryer: Scotch eggs

4 06 2024

It’s many years since I made Scotch Eggs, but I did so on the weekend because I found a simple air fryer recipe for them!

Ingredients:

  • 3 eggs (soft boiled or hard, depending on how you like them; cooled before using)
  • 500g pork mince
  • seasoning (I used salt, pepper, cumin, oregano, and chilli flakes)
  • panko breadcrumbs.

Mix meat and seasonings together, divide into 3 patties, wrap patty meat around each egg to enclose it, roll in panko breadcrumbs.

Air fry for 12 minutes on 200 C, turning once (use a heatproof spoon) about halfway through.

Delicious, and NO extra fat or frying oil. These will do me for 6 lunches!





My Mum

16 05 2024

Our beautiful and most loving Mum passed away peacefully a week ago today, surrounded by the love of her family. She was 92 and in excellent health all her life, until an aggressive glioblastoma came to live in her head (occipital lobe) just a few weeks ago. She had no pain. She passed just 11 days shy of the first anniversary of Dad’s death.

I am so blessed to have spent time with her on the cruise in February and early March, just a week or so before her diagnosis. On the ship she was always the first to take the stairs instead of the elevators, and except for a few visual issues, none of us had any clue that anything was seriously wrong.

You did good and your work is now complete. Go dance with Dad for eternity, Mum. We’ll love and miss you forever.

This photo was taken just 3 weeks after her diagnosis and 5 weeks before she passed.





Second (and last?) cruise

6 03 2024

I’ve just returned from a 15-night cruise with my Mum (92). We went around New Zealand and parts of the east coast of Australia. It was my second-ever cruise and may well be my last! Why? Because despite everything else being fine, the high winds, seas and swells we encountered were NO fun. We were on a small ship (max 684 passengers), but I doubt that would’ve made a lot of difference when you’re encountering waves/swell of 6.2 metres (that’s 20+ feet for those who aren’t metric) and 50+ knot winds. The 6+ metre waves were constant for 2 to 3 days as we were crossing the Tasman Sea, but we’d started encountering bad swells after the first 2 days, with them getting bigger and stronger day after day until the Tasman crossing. After 2 days docked in Hobart, we had the Bass Strait run to do—but that was an ‘easy’ 4 m swell!

Suffice to say, many drugs were consumed, sea sickness bands were worn, and not much sleep was forthcoming. Think of bad plane turbulence where you rise up and are partly weightless, followed by being pushed down in your seat. And then the bang and shudder of the hull hitting the waves or the waves hitting the hull—whatever… Then imagine 50+ hours of that with no let up. It was discombobulating to say the least. I didn’t actually get seasick or nauseous, though I chose to leave the dining room table one night before my meal arrived as I didn’t think I could face it.

But it wasn’t all bad. The places we visited and the people we met were lovely, the daytime weather was invariably good (except crossing the Tasman), the crew were incredibly friendly and polite, while being consummate professionals. The other passengers were nice, the food was good (and way too plentiful), and the ship’s environs were perfect for the demographic (passenger ages appeared to range from 50 to 90, with the 60–75 demographic likely being the majority; the crew were mostly under 40).

We started our adventure with an overnight 7-hour flight from Perth to Auckland, boarding around 2pm and departing Auckland at 6pm. The cruise line we were on (Azamara) tends to sail at night allowing the ships to spend most days in port where we can get a taste of local life. This is a great policy.

Day 2 was spent in Tauranga, with Day 3 in Napier (both on the North Island of NZ). Because we were in the same ports as the massive Celebrity Edge ship (~3000 passengers), I wasn’t able to find any shore excursions for us to do by ourselves so we either stayed on board or caught the free shuttle from the port into town and wandered about for a bit (shore excursions organised through the ship are incredibly expensive and are often in big groups). Napier had their annual Art Deco Festival on, so the place was packed with visitors, locals in 1920s and 1930s clothing, vintage cars, etc.

We then separated from the Celebrity Edge and went on to Wellington (Day 4), while they went somewhere else. We did a half day guided tour of Wellington, before leaving at 9pm for Picton on the South Island. Cook Strait was our first introduction to swells above 2 m, and certainly not the last. After Picton (Day 5) was Christchurch (Day 6), where we did an excellent half-day guided tour of Lyttelton and Christchurch.

From there the swells just got worse. Dunedin (Day 7) was the next port of call and we did a 3.5-hour tour of the bays, beaches and some bird sanctuaries, also seeing some sea lions on the beach.

Day 8 was at sea, sailing from Dunedin around the bottom of the South Island to Milford Sound, where we spent a few hours, though we didn’t dock. By late Day 8 we were in the Tasman Sea and the swells, waves and wind just got worse. Days 9 and 10 were at sea, trying to come to terms with the never-ending movement.

7:30am on Day 11 couldn’t come soon enough—we docked at Hobart where we stayed for 2 beautiful days of calm waters and stunning weather, and a few hours with a friend of mine from years ago in Perth. We left Hobart at 8pm on Day 12, knowing that the winds etc. were going to pick up throughout the night and through Day 13, when we were at sea crossing Bass Strait and heading north to Eden, NSW. Eden (Day 14) was a delightful little town and we did a 2-hour guided nature tour there, leaving port at 2pm. (The photo below shows the damage to the paintwork on the bow done by the pounding we had crossing the Tasman Sea—they repainted it in Sydney.) The rest of Day 14 was at sea, and we pulled into Sydney Harbour at 7:30am on Day 15. Disembarkation was early on Day 16 in Sydney.





No-knead bread in the air fryer

1 01 2024

I wanted to see if I could make no-knead bread in my dual basket Ninja air fryer. Various YouTube videos and websites said you can certainly bake bread in an air fryer, so it was time to see for myself. I used the same recipe I’ve used with much success before (see: https://rhondabracey.com/2020/07/15/trying-again-with-no-knead-bread/), adding cheese, jalapeños and chilli flakes to the mix. The dough was quite wet, which was a bit of a concern (was the flour or the yeast too old?). But I continued on anyway, doing all the steps I would normally do to make and prove the dough except for turning on the oven and heating a cast-iron dutch oven.

When the dough was near the end of the first proving stage, I took 2 small foil BBQ trays and made sure they fit the air fryer baskets (I had to turn up the edges and squeeze them a bit, but they fitted OK), then added some parchment paper to each, enough to cover the sides and beyond. When the dough was ready for the final forming into a ball, I added the small cubes of cheese and chopped jalapeños, rolled it a bit on a floured board, then split the mix into two, adding one to each of the foil BBQ trays in the baskets. Then let it sit for the final proving. Once that time was up, I cut away the excess parchment paper and then ‘tented’ the baskets with foil to keep the steam in when cooking (make sure you tuck the foil down the sides of the foil trays otherwise it will fly up into the heating element inside the air fryer).

I knew from what I’d seen and read that I might have to lower the temperature a little and almost certainly would need to lower the cooking time. I didn’t preheat the air fryer—just put the foil-covered baskets into the machine, set it to Air Fryer mode, 210C, for 20 minutes. When it finished, I removed the foil tents. Then I tipped the partially baked bread out of the parchment paper and put it back into the foil trays to cook for a further 10 mins (Air Fryer, 210C). It was lovely and brown and crusty, but the bottoms needed more, so I flipped the bread over and gave it an extra 5 mins at the same settings.

All up, I cooked the bread for about 30-35 minutes, which was about 10 mins less than in the conventional oven, and at a slightly lower temperature. The bonus was no need for preheating time (typically 45 mins waiting for a standard electric oven to heat up to 230C).

The verdict? Two small loaves of bread with far more crusty bits than usual! Very delicious!!! Good crumb, texture, and density, but they didn’t rise as much as I expected (as I said earlier, the mix was very wet and so I suspect the yeast or the flour may not have been at their prime, or it just needed more flour—or it could have been the air fryer style of cooking). In the photos below, I’ve included some tongs to you can get some idea of the size of the loaves. And yes that yellow oozy stuff is cheese!

Would I try it again? Yes!





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