What are your jeans doing today?

[Geeman]

12 hours ago, Double 0 Soul said:

Kiss me quick!

At least buy me a drink first 

[MJF9]

Ha... or a bit of your candyfloss

[MJF9]

Chiming in on the coffee chat...

Bought myself a Khalita Wave to add to my collection of home coffee Kit (see what I did there)

What a fine looking piece of Japanese engineering... and makes a good cup too once you get the grind right

The brew is a natural Ugandan from Horsham Coffee who roast some pretty decent coffee

[Kit Carruthers]

Lovely set up, that. Big fan of Horsham Coffee too; their Brighton cafe is one of the nicest in town.

[MJF9]

Cheers Kit

Do you mean Bond Street coffee? I’ve sipped a few espressos sitting on that little bench outside. Great spot to watch the world go by.

There are a few good roasters down your way (ish) - Craft House is a favourite and Small Batch, though not sure if their growth rate has affected quality as haven’t bought from them in a while.

[Kit Carruthers]

Yep, Bond Street Coffee – about as Brighton a spot as it gets.

Small Batch kind of led the charge with quality coffee down here, but I don't think it's managed to keep it all up with the big expansion it went through. In fact, I think it had to shut down a branch or two (pre-virus). Might be mistaken on that though.

Red Roaster in Kemptown also pretty good – and have in fact been going much longer than any of the competitors. Best café all round is Twin Pines, hands down - magical little hidden gem. One to bear in mind for that late British summer holiday that we're all being promised/threatened with.

[Duke Mantee]

5 hours ago, MJF9 said:

There are a few good roasters down your way (ish) - Craft House is a favourite and Small Batch, though not sure if their growth rate has affected quality as haven’t bought from them in a while.

I like coffee but I just can’t see the word roaster in that context 

Anyway, I much prefer Central/South American coffee - I generally find African coffees too light and fruity

[MJF9]

Ha ha... that got me thinking... important to distinguish it from 'roasting', the alleged popular passtime of top flight footballers in not so distant years 

Back to coffees... I like a variety so tend to do a bit of globe trotting - there is some awesome stuff out there these days

Edited May 26, 2020 by MJF9

[Maynard Friedman]

Have you tried Mellow Birds? I hear it’s to die for...

[Flash]

Searching for treasure 

Eating icecream 

Reading ..... ?? I told the wife that's what I was doing anyway,  I'll not say what she called me 

 

[Dr_Heech]

^Andrew Ridgeley? 

[unders]

Sitting in the shade of this beast 

reading this, trying not to be distracted by freshly washed Denimes

whilst this toerag snoozes.

 

Absolute chuffing bliss. 
 

Edit: just realised my post is almost identical to Ryan’s. Not plagiarism, there’s just little else to do these days!

Edited May 30, 2020 by unders

[irual]

We spent the weekend at our summer cottage. 

Started the day with breakfast down by the lake

Then we scraped the old paint from the window frames and did the first coat of fresh paint

After work and sauna relaxing with a well deserved beer.

 

[lance]

Cool post, working weekend, irual, love this thread!

edit. Beautiful setting, well worth the 3 hour trip irual!

Edited May 31, 2020 by lance

[irual]

Thanks @lance, we try to make the best of it in the summer as we have no electricity nor running water at the cottage so not really convenient in the winter. Nowadays I live 3 hour drive from the cottage so it is getting harder and harder to make time for it.

[Flash]

Nice little spot you got there @irual . Are those the vintage seude 77 blazers from 2012 ( or there abouts ) ? 

[irual]

Thanks @Flash, Good eye you have, they are indeed. Bought them from a trip to London to see Arsenal smash Newcastle 7-3. 

[Flash]

Nice , I'd kill for a pair in the old pine green colour

[Spiraltoy]

Indigo shibori dyeing class hosted by dye for indigo today. Really fun and interesting. Beautiful setting as well on a island in the Gothenburg archipelago.

Edited June 3, 2020 by Spiraltoy

[volvo240thebest]

just picked this massive cedar lemon from the tree, the last one for this year. the zest makes for a fantastic garnish for gin and tonics, much better than lemon or lime

 

 

 

[Geeman]

Matches your sneakers! 

[Double 0 Soul]

and your face!

[volvo240thebest]

It's all part of a grand artistic project, my life.

[mlwdp]

9 minutes ago, volvo240thebest said:

It's all part of a grand artistic project, my life.

When life gives you lemons? 

[volvo240thebest]

10 minutes ago, mlwdp said:

When life gives you lemons? 

Make buckets of gin and tonic!

[julian-wolf]

Scored some good guanciale from a long-time customer at the market, yesterday, and tried my hand at carbonara

No photos of the final product but I'd say it went pretty well for a first go

[Duke Mantee]

29 minutes ago, julian-wolf said:

Scored some good guanciale from a long-time customer at the market, yesterday, and tried my hand at carbonara

No photos of the final product but I'd say it went pretty well for a first go

I cooked down some guanciale to add even more flavour to my Fregula e salsiccia - lovely stuff

[julian-wolf]

^ That looks great

I have about 300g left, and I'm still deciding how I'll use it—I'm thinking some will go into collard greens, but would be happy to see any and all suggestions

Really don't have much experience with cured meats, beyond just eating them plain…I'm pretty good at that bit

[volvo240thebest]

You can use it in a number of different ways, it's amazing with many pasta recipes. Guancialethebest should be my new handle. Try to look out for gricia and amatriciana. It's amazing with asparagus and pecorino as well. Too sleepy to actually write recipes here now sorry but it's one of the greatest ingredients for pasta.

[Thanks_M8]

U could use the dried up endpieces and so on for cooking beans/beanstew or cook 'em in sauces and stew, gives a lot of taste. Also rendering it out after cutting in pieces, toasting sourdough bread in the fat and crumbling some spring onions, salt, pepper and the crumbly meat residue on top (it's called “grieben“ in germany, basically the meat left after all the fat is rendered out.