ABOUT ME

I live in a camper van with a couple of West Highland Terriers for company.
My passion is photography but it is a work in progress.
I am always willing to share what knowledge I have and can be contacted through the comments on this post or e-mail ADRIAN
ALL IMAGES WILL ENLARGE WITH A LEFT CLICK

Friday, 12 February 2010

STILL HERE (12/02/10)

Not poisoned so that’s alright. The mussels though a bit gritty were fine, should have let them soak for a day but being somewhat impetuous by nature that wasn’t an option. Was out of bread so had to make do with couscous, that after a visit to the shop yesterday, a shopping list would make life more predictable but also less interesting.

OLYMPUS DIGITAL CAMERA                 That’s supper.

We are off out to irritate some Herons later and as there is a bit of cloud around will take a few landscapes. May even hole up in the woods for a while and try and get a snap of a complete Woodpecker.

7 comments:

  1. You are starting to seriously annoy me now, Adrian. Not only do you take photos like I can only dream of...now you cook better than me, too!

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  2. Pauline I doubt that, a free meal too, discounting the wine and a rasher of bacon to go with sandy mussels.

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  3. My unintentional bird watching pleasure was a flock of Brent Geese waddling out onto the sea.

    I also came across what, from a distance, looked like an Egret huddled up against a jetty in a North East wind. We do have Egrets round here but they usually like a less exposed position. Can't think what it was otherwise.

    Good luck with the complete Woodpecker.

    Lucy

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  4. There is nothing like fresh sea food and your dinner looks wonderful,the photo of it is good too.!!
    I am nervous collecting mussels from the rocks,I did poison myself once.I know they should be closed tight,but one must have escaped my notice,glad you enjoyed yours .

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  5. Lucy, most likely an Egret they have got as far as south Wales and I'm told there are some in the Lakes.
    Matron, all these opened, the foreshore is about a foot deep in them but I went at low water and grabbed a couple of handfuls from the water, my sort of hunting they don't bite nor run away.

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  6. Love my mussels in white wine and garlic and cream and, oh yes, a few herbs or some parsley with French bread. France beckons this summer! Er. No, it is summer . Er perhaps I mean next summer. Er...

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  7. Yes the French do them best, but they are too rich I find if you have them with cream or a cheese sauce. La Rochelle do them by propping them up on a board covering in herb twigs and setting the whole job lot on fire.

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