(Source: amwakeup)
(Source: elisetti)
The Certosa of Pavia - the portal.
From The magazine of art vol. 6, London, Paris, New York, 1883.
(Source: archive.org)
The Big Dig at Caherduggan Castle
Yesterday afternoon (January 1) was the first time it was touched by human hands in hundreds of years.
An exquisite gaming die, in almost perfect condition, most probably of High Medieval date. Whereas modern dice are designed so their opposite sides add up to seven, our Caherduggan example is sequential, so 1 is opposite 2, 3 is opposite 4 and 5 is opposite 6.
Using dice for gaming was a popular pastime in the medieval period, as gambling was as popular then as it is now. As is often seen with dice of this period our example indicates the numbers using a series of concentric rings. You will notice the maker had problems fitting all the numbers on, as they almost ran out of room for the number 6 and had to squeeze the rings to fit them in. This is hardly surprising given the tiny size of the die, with each face only 8mm across.
Breakfast: Salmon, Brie & Grape Tomato Omelette (Taken with instagram)
- Four Eggs
- 1 tsp Milk
- 1 tsp Olive Oil
- 1/2 cup Grape Tomatoes
- Triple Creme Brie (also good: another triple creme, Delice de Bourgogne)
- Baked Salmon (5-6 ounce fillet of salmon, 1/4 onion, 3 slices apple, one clove garlic, salt and pepper. Preheat oven to 400F, place salmon on sheet of parchment paper. Place apples, onions, garlic and seasoning on top of salmon and twist up parchment paper. Bake for 15 minutes. Set aside for at least ten minutes before removing from skin, cutting into pieces and adding to omelette. Only use half and save the rest to top a midday salad.)
Mix until the eggs, olive oil and milk create a nice frothy mixture. Preheat your pan on medium heat for at least five minutes before adding the omelette. Grease your pan with your grease of choice (I use an organic cooking spray instead of butter). Once you’ve poured your egg mixture in, swirl it around so it evenly coats all sides of the pan. Keep doing this every 15 seconds until the omelette begins to firm up.
As it cooks, sprinkle with fresh dill, if you have some. Dried works just as well. Take triple creme brie, distribute down center of the omelette. Add freshly baked salmon and sliced grape tomatoes on top of the melting brie. Fold omelette in thirds, flip and either serve whole to one VERY hungry person, or cut in half while still on the pan, as I did. Leave it on the pan once it’s been halved for an extra 30 seconds. Then serve.
I’ve been without coffee this year and this is the first morning I’ve felt this much energy since giving it up. It must be the salmon!
Nicoya Peninsula, Costa Rica
Photo: Patrick di FrusciaBuilding clouds and a setting sun reflect on a sandy beach on Costa Rica’s Nicoya Peninsula. The Pacific offers tranquil beauty and good surfing, just two of many reasons why this stable Central American country has become a favorite destination.
