At the storm drain dog and master stop to take in the view. There is a gap in the trees here that allows the wind to blow up from the valley in full force. This morning it's blowing ferociously in a way that shapes Sophie's hair into tufts. She seems oblivious to the wind and to what it's doing to her fur. This morning the tufty PONette and her companion discuss events on the Belarus frontier and Senator Cruzs view that Texas should secede.
After our chat at the storm drain it's off at high speed to the Holy Oak before a sharp right turn onto the path that take us back to The Rickety Old Farmhouse. From time to time my shaggy companion pauses to make sure I'm keeping up. We pass a field of red toadstools. I worry that Sophie might try to eat one but she ignores them. Perhaps there's something in her DNA that says red is a colour to be avoided. She certainly seems keen to eat just about everything else she finds in the long grass.
This mornings croissant light and fluffy but getting to be borderline stale. A 6.8/10.
This is alarming if you live in North Georgia :https://www.livescience.com/giant-spiders-invade-georgia
9 comments:
Your description of your neighbour conjured a picture of 'where's Wally'. Is borderline stale completely cooled having departed the oven over an hour ago?
Those red toadstools are quite alarming, although perhaps not as alarming as Sen. Cruz - I can't believe that just a few years ago, I was encouraging my son to look at colleges in Texas. As to the Joro spiders, we have lots of them around our house near Kamakura every fall. They are enormous, but beautiful, and their webs are quite amazing. We have learned to be very careful when walking out in the morning so we don't walk into any they've spun across our doorway or drive.
In grey November Aberdeen we could do with a few colourfully clad Germab billionaires to brighten up the scene.
Borderline stale is when all hint of the over has disappeared - usually after 45 minutes. What a problem to have !
Rain this morning so no hope of a walk yet. Never mind, things will smell delicious for Inca once it's dried up.
45 minutes out of the oven would be the height of croissant excellence here! In most cafés the best we can hope for is a day or two old, which is why we always have them toasted. Stale is the flavour we mostly associate with them! A lone German bakery is the only place where we can wait for them to come fresh from the oven, and they sell out almost immediately.
I love what she does with her hair, and her who cares attitude
Messy hair, don't care! Happy Tuesday, Sophie and Angus.
Wonderful pictures of Sophie - especially the one with the village in the background. Sophie looks stylishly touseled and much better than I can manage many days.
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