I know, I know … I said I wouldn’t open an Instagram account … well, we can always change our minds, can’t we?
I opened an account simply because I love looking at others’ Instagram photos but have been unable to add comments.
Thus, I opened an account and then found I wasn’t able to post photos simply because I haven’t joined the 21st century, i.e. I don’t own a smart phone or use a laptop or iPad. My dear friend-across-the-road even came to assist me yesterday (but it was also an excuse for tea and cake and a good chat!) and even she wasn’t able to work out how I might download photos. Never mind, I thought, I can still post comments on others’ pictures.
And then this morning another friend who has her own blog and an Instagram account told me of a system whereby I could post photos from my camera to my PC. I use a large tower-system PC simply because I have a lot of work stored on it. My computer guru tells me a laptop or iPad just wouldn’t cope with the volume of information I have stored (and yes, I do have backup.) Anyway, I thought I’d have a go and lo! and behold, I’ve managed to download five photos and even posted comments. Let it be known that silver surfers are alive and well and one of them is living in Devon!
No doubt you’ve seen the above photos on my blog, but that doesn’t matter. What matters is I’ve managed to achieve something technical on my own, without the aid (i.e. confusion!) of a difficult-to-understand manual! Oh, how I detest manuals, I just want things to work!
So, above are the fruits of my first Instagram photo download efforts. Drum roll! Ta-da!
Right, next up, the second part of my title today, Success (i.e. Instagram), which is Scarves. Or in this case, just one scarf …
My Joules silk square arrived this morning. Not quite Jaeger or Hermes, but good-for-the-price, especially as I ordered it when there was a 20% offer off the price. Strangely enough, it goes rather well with my red jumper, the ocrhe jumper, and the cream jumper. There is only a little ocrhe in the scarf, but as it’s definitely there and it picks up the colour in the ochre jumper, and I think it will look good with indigo jeans and my new quilted coat (or my navy winter coat.)
In order to rest your eyes after such brilliant hues, the paperwhites have opened still further today. They are so pretty that I now wish I’d bought more bulbs and planted them at 2-weekly intervals. Still, it’s not too late to nip to the garden centre and get some more. Must make a note to do this.
It doesn’t seem possible that it is six months since I engaged Oven Kleen to come and clean my Neff double oven, but it is. I use the oven on a daily basis, I wipe it out after usage, but after six months it really needs a good going over. Yes, I could do this myself and save the money, but I could never in a zillion years get it as clean as the gentleman from Oven Kleen manages to get my 18 year old oven. When finished it looks like a brand new oven.
It’s a large oven and I tend to use the top oven (both ovens have grills) as a warming oven for plates for much of the time. I don’t have a microwave, I’ve never found one necessary.
On Saturday, so that we’d have some home-made cake for the weekend – I’ve not baked for ages – I made an all-in-one recipe for a light fruit cake. I’ve mentioned this cake before, the recipe was from an advertisement for Stork Margarine from the early 1970s, but it works a treat every time.
All-in-one Fruit Cake
Using a 2lb loaf tin, greased and lined (I use a loaf tin liner)
4 oz margarine
4 oz caster sugar
2 medium eggs
8 oz self-raising flour plus 1 level teaspoon of mixed spice (or cinnamon) sieved together
12 oz mixed fruit (I use sultanas, raisins, glace cherries – washed, dried and halved – and some candied peel)
¼ pt milk less 2 tablespoons (i.e. a scant ¼ pt) (If the mixture is a bit too sloppy, just add a little extra flour.)
Optional: some walnut halves to put on top, also a teaspoon of cinnamon and some grated nutmeg in the mixture.
Put all the above ingredients (but not the walnuts) in a large mixing bowl and beat together until well mixed.
Put mixture into a prepared loaf tin and bake at 160C electric for approximately one and a quarter hours, but check before this time (test with a skewer – if it comes out clean, the cake is done.) Cool in the tin. Best to leave – if you can – until quite cold before cutting.
And finally, we are now well into soup weather. I made leek & potato soup yesterday and we finished if off today. So easy to make: just a chopped onion, sauteed, three small potatoes peeled and chopped, one large leek, topped and tailed and then sliced, sufficient boiling water to cover, 3 veggie Oxo cubes crumbled into the mixture, and then simmered for 20 minutes. Then blitz’d and a little cream added, and topped with parsley before serving (never serve ‘white’ food without some greenery.) Season to taste but I find this soup seldom needs any extra seasoning as Oxo cubes have sufficient salt in them.
Just a nice simple meal for Saturday lunch time. Well, any lunch time!
Until next time.