Freddo cappuccino at patisserie amelie

Freddo cappuccino at patisserie amelie tonight, not one of their best in terms of presentation, but tasted excellent.

It only serves to show, more skill than one may imagine.

baby and me

Schiedmayer pianos

Godalming Parish Church Schiedmayer piano

The Schiedmayer family is a rare phenomenon in the history of musical instrument making, an unbroken dedication to a continuously evolving craft spanning a period of over 270 years, by members of the same family.

Balthasar Schiedmayer, the founder of the company, built his first clavichord in 1735 in Erlangen. Seventy four years later, in 1809 one of his grand-sons, Johann Lorenz, established the piano manufacturing company Schiedmayer & Söhne in Stuttgart. The tradition of making keyboard instruments (clavichord, upright- and grand-pianos, harmoniums, pianolas, celestas) was passed from generation to generation. Schiedmayer & Söhne has been the first using the English action in the pianos in Germany as well as the first manufacturing Harmoniums in this country.

The first piano with the name of Schiedmayer on the front was built around 1735, still early days in the history of the piano. It is not known how Balthasar Schiedmayer, who was born in 1711, came to be building pianos. What is known is that his name would be associated with piano-making of distinction and excellence long into the 21st century.

By 1845, the business was based in Stuttgart and headed by Johann Lorenz Schiedmayer who brought his sons into the business and changed the name to Schiemayer and Soehne. 

The younger sons of Johann Lorenz, Julius and Paul, spent some time in London and Paris and eventually established themselves in Stuttgart around 1853 building harmoniums under the name of J & P Schiedmayer.

In 1860, when the harmonium market was saturated, the business once again concentrated on building pianos and changed the name of the business to Schiedmayer Pianofabrik. 

A large collection of Schiedmayer instruments can be found in the musical instrument collection of the Landesmuseum Wuerttemberg in Stuttgart.

Some Schiedmayer instruments are in the music history collection Jehle in the Stauffenberg castle in Albstadt - Lautlingen .

Metro to Athens Airport

Something I had not noticed before on my previous trip on the Metro, the sides of the platform at Acropolis Station had reproductions of the frieze from the Parthenon on the Acropolis.

I thought i would take a picture, too late, a train pulled in.

— to be continued —

Salida del sol en Tenerife

Salida del sol en Tenerife

Note the high waves.

Late lunch at The Barn

Falafel, pita bread, homous and a little salad

Falafel, pita bread, homous and a little salad. Delicious. Not something I would enjoy all the time, not even once a week, but every so often it is very enjoyable.

I asked what was the soup, as it did no say on the chalk board in the street. I did not learn what it was, but it must have been popular, as it had gone.

I have previously suggested they chalk up what the soup is as it will bring more people in. But chalking the food on a board in the street is working as last summer The Barn was always empty, now quite busy.

I never understand why people miss the obvious, but maybe focussed on one thing, like preparing the food, you miss the bigger picture. You know what you are serving and automatically assume so does the rest of the world.

I suggested they chalked up on the board in the street: Falafel burgers guaranteed free of horsemeat.

It is lovely and warm and cosy in The Barn now that they keep the barn door closed. Though I can see folk who have not been there before, may be reluctant to open the door to see what is inside. Although on the other hand, when it was left open and freezing cold inside, they would not have wished to stay.

I was joined by the girl selling the Big Issue who I had spoken to earlier on the street in Farnham. Not surprised, she said she was very cold. She then apologized, she had to go to catch the train.

I used to catch the train, but since discovering a bus leaves from outside The Barn, I have tended to catch the bus and of late it has been on time, if not earlier. Today was one of those days when it was earlier. It was already there. I thought I would miss it, but the driver said, if early, they sit and wait.

It had been cold all afternoon in Farnham. It was light when I walked into The Barn. When I left it was dark and very cold. I was pleased I did not have to wait in the cold for a bus.

With places like The Barn serving quality coffee, why do people visit Costa or tax dodging Starbucks?

The Barn is quite literally a barn down a little alley in the centre of Farnham. A cultural space with a kitchen, art, food, music, yoga. Between Lion and Lamb Courtyard and Castle Street almost opposite Downing Street. Cross on the pedestrian crossing if walking up Downing Street and it takes you almost straight in their door.

Stations of the cross in Lincoln Cathedral

—- more soon —–

A walk in a Siberian wilderness

A walk in a Siberian wilderness or at least that is what it felt like. The trees were white, but not white with snow they were white with frost from the freezing fog, the fields white with fallen snow.

I took the same walk as yesterday, only this time I went to the end of the country lane. could have carried on as the muddy tracks no frozen or will be with a few more days of subzero temperature, but I was feeling tired, it was late afternoon and the light was fading I decided to turn around and head back.

French cuisine

French cuisine

Velouté d’oseille fait maison à déguster avec soit une pointe d’asperge, une feuille d’estragon, une pointe d’échalotte fraîche, une feuille de basilic ou une pointe de fois gras. Agneau sauce crème fraîche, oseille, sarriette, thym du jardin… Toast terrine de ceps.

Cream of sorrel, homemade taste with an asparagus tip, a leaf of tarragon, a touch of fresh shallot, a basil leaf or a slice of foie gras. Lamb cream sauce, sorrel, savory, thyme from the garden.

Of memory rate reduction sorrel is a big number math, remove the tail of course you do not throw fresh leaf without putting your butter before, fresh cream liquid is very good, no lemon is acidic enough, no eggs, nothing else, it alters the taste. Cook potatoes in water, mix, blend, finely. Flower of salt, pepper, cloud of nutmeg. And you let melt in the choice, fresh goat cheese, a dollop of foie gras, a raw salmon marinated in lemon juice, drain, etc, and it depends if you want to serve cold or hot, depending. Asparagus, basil, tarragon leaf, fresh shallot tip or bouquet of fresh finely cut grass, or other idea is just a hint that you place on your cream to take a trip in circle with your lips, natural.

Courtesy Laetitia Kava who prepared these delicious dishes last night.

Every little thing gonna be all right

A cat and Bob Marley.