Can you take photos? - And why do not you carry a camera? - Because I have no camera – was the honest and clear answer. But if you had one, you would take pictures with it? – the sergeant asked. If my granny had wheels – Švejk said simply, and calmly looked into the sergeant’s scanning eyes. The sergeant had just another twinge of pain in the head, so he could not figure out any question but this: - Is it difficult to take photos of railway stations?

1. Jordi Savall Website

- It is easier than anything else – Švejk said –, because it does not move. The station always stands on its place, and you do not have to remind it that you want a friendly face”.

Method Heat oven to 180°C. Lightly grease baking trays. Mix together sugar, eggs and oil. Add flour and baking powder, stirring to form a light dough (you may need to add a little more flour to shape balls). Form 2.5 cm balls and place on flat baking tray, pressing slightly on top to form hemispheres and bake about 10-15 minutes (until lightly browned on the bottom and pale on top).

While still warm, take a small pointed knife and scoop out a pocket on the flat side of each cookie. Fill with jam and spread a small amount on the flat sides as you join 2 cookies together to form the peach. Colour the maraschino liqueur with a little food colouring to make a light peach colour and brush on the peaches to give them a “blush”.

Then roll the peach in granulated sugar, placing a clove on top of each peach for a “stalk”. You may garnish with crystallised angelica “leaves” (or fresh mint leaves) for presentation. “The moon is friend for the lonesome to talk to.” ― The poetic inspiration seems to hover like a will-o’-the-wisp, bright and distant, uncatchable if pursued. And yet if one stays put and tries not to catch it at all, it will approach and alight on one’s heart and the words will gush forth. In the past few weeks I’ve been busy with work, family, have had to overcome a swathe of problems. Writing was confined to things of science and things that were matter of fact. Creativity it seems, thrives on misfortune, but it also thrives on the availability of time and inclination to follow a certain creative path.

My creative path took me away to music, so the poet’s voice remained silent. Music sustained me, but poetry beckoned like that ignis fatuus, and I wisely chose to ignore it. Last night the moon was blue and it was a great moon, which was eclipsed. A once in a century or two phenomenon. The poetic inspiration coincided with this week’s theme, which was: “Make a new poem for the moon, using a perspective new to you.” Here is my poem: The Moon’s Answer I ask the silvery moon, as she shines white High in the sky, making my garden bright: “Moon, why should I speak with you And not with my Love?

Pray, tell me, do” She smiles and stays far, so wan and silent, Her light now steely blue, and cutting – violent; “Oh, Moon, you see all, up on your argent throne But you choose to stay hushed, wise, like a crone.” A cloud passes before her lovely face To hide a tear perhaps, or frown efface? “Moon, you too are sad and make good company, Come with me, and my lonely song accompany.” She winks, and off the cloud she shrugs, she smiles, (Her ways are strange and her manner full of wiles) “Speak, Moon, please answer me my earnest query: Is my Love true to me, or is she with betrayal leery?” A shadow passes and moon’s countenance bloodies, Her voice rings out and she, in now darkened night, Replies: “Your Love’s untruth the waters muddies, She lies and mocks, and sows doubt and blight.” “Oh, cruel Moon, why speak such spite incarnadine? Your golden, uncertain silence, I preferred, ‘twas more benign” The Moon eclipsed speaks hurtful truths, no dulcet lies; But when she brightly shines, fills she with hope the velvet skies. “Thou shalt purge me with hyssop, and I shall be clean.” - verse 7 of Psalm 51: Hyssopus officinalis or hyssop is a herbaceous plant of the genus Hyssopus in the family Lamiaceae, native to Southern Europe, the Middle East, and the region surrounding the Caspian Sea. Due to its properties as an antiseptic, cough reliever, and expectorant, it is commonly used as a medicinal plant. Hyssop is a brightly coloured shrub or subshrub that ranges from 30 to 60 cm in height. The stem is woody at the base, from which grow a number of straight branches.

Its leaves are lanceolate, dark green in colour, and from 2 to 2.5 cm long. During the summer, the plant produces bunches of pink, blue, or, more rarely, white fragrant flowers. These give rise to small oblong achenes. The species as a whole is resistant to drought, and tolerant of chalky, sandy soils. It thrives in full sun and warm climates. Hyssop has a long history of use in foods and herbal medicine.

A strong tea made of the leaves and sweetened with honey is a traditional remedy for nose, throat, and lung afflictions and is sometimes applied externally to bruises. In the Middle Ages, hyssop was a strewing herb. Its modern uses are for flavouring meats, fish, vegetables, salads, sweets, and liqueurs.

Honey made from hyssop pollen is considered especially fine. The leaves contain oil of hyssop, a volatile oil used by perfumers. A plant called hyssop has been in use since classical antiquity. Its name is a direct adaptation from the Greek ὕσσωπος (hyssopos).

The Hebrew word אזוב (ezov, esov, or esob) and the Greek word ὕσσωπος probably share a common (but unknown) origin. Ezov, the “hyssop” of the Bible, was historically used in ritual cleansing of lepers but researchers have suggested it is not Hyssopus officinalis, which is exotic to Palestine; it may have been a species of or a type of. Under optimal weather conditions, herb hyssop is harvested twice yearly, once at the end of Spring and once more at the beginning of Autumn. The plants are preferably harvested when flowering in order to collect the flowering tips. Once the stalks are cut, they are collected and dried either stacked on pallets to allow for draining or hung to dry.

The actual drying process takes place in a cool, dry, well-ventilated area, where the materials are mixed several times to ensure even drying. Drying herbs are kept from exposure to the sun to prevent discolouration and oxidation. The drying process takes approximately six days in its entirety. Once dried, the leaves are removed and both components, leaves and flowers, are chopped finely. The final dried product weighs a third of the initial fresh weight and can be stored for up to 18 months.

The essential oil includes the chemicals thujone and phenol, which give it antiseptic properties. Its high concentrations of thujone and chemicals that stimulate the central nervous system, including pinocamphone and cineole, can provoke epileptic reactions.

The oil of hyssop can cause seizures and even low doses (2–3 drops) can cause convulsions in children. Self-dosing is not recommended for children, pregnant women or even for adults, and prescription of hyssop oil medicinally is best left to professionals.

The fresh herb is commonly used in cooking in some regional cuisines. Herb hyssop leaves are used as an aromatic condiment. The leaves have a lightly bitter taste due to its tannins, and they possess an intense mint-like aroma.

Due to its intensity, it is used moderately in cooking. Za’atar is a famous Middle Eastern herbal mix, which has dried hyssop leaves as one of the main ingredients (sumac being the other main ingredient). Essence of hyssop can be obtained by steaming, and is used in cooking to a lesser extent. Store the za’atar in a cool, dark place in an airtight container. When stored properly, za’atar can last from 3-6 months.

Hyssop is commonly used by beekeepers to produce a rich and aromatic honey. The herb is also used to flavour liqueur, and is part of the official formulation of Chartreuse and of Absinthe.

In folklore, dried hyssop has been hung in homes to provide protection from the evil eye, and from witches. It has also been planted frequently on graves as protection for the dead from the living. It has been considered an aphrodisiac when combined with ginger, thyme, and pepper. In the language of flowers, the sprigs of the herb without flowers mean: “I shall sacrifice myself in order to protect you”, while flowering sprigs mean: You cleanse and purify my soul”. This post is part of the. “I’m able to actually choose places to go which have intrigued me for the last god knows how many years, and Tasmania’s always been one of those places.” - Welcome to the Travel Tuesday meme! Join me every Tuesday and showcase your creativity in photography, painting and drawing, music, poetry, creative writing or a plain old natter about Travel.

There is only one simple rule: Link your own creative work about some aspect of travel and share it with the rest of us. Please use this meme for your creative endeavours only. Do not use this meme to advertise your products or services as any links or comments by advertisers will be removed immediately. Cradle Mountain is a mountain in the Central Highlands region of the Australian state of Tasmania. The mountain is situated in the Cradle Mountain-Lake St Clair National Park. At 1,545 metres above sea level, it is the fifth-highest mountain in Tasmania, and is one of the principal tourist sites in the state.

The Cradle Mountain is composed of dolerite columns, similar to many of the other mountains in the area. Cradle Mountain-Lake St Clair National Park contains many walking trails, and is where hikes along the well-known Overland Track usually begin. Major features are Cradle Mountain and Barn Bluff in the northern end, Mount Pelion East, Mount Pelion West, Mount Oakleigh and Mount Ossa in the middle and Lake St Clair in the southern end of the park. The park is part of the Tasmanian Wilderness World Heritage Area. The Cradle Mountain-Lake St Clair National Park is a significant location of Tasmania's endemic species — 40–55% of the park’s documented alpine flora is endemic. Furthermore, 68% of the higher rainforest species recorded in alpine areas in Tasmania are present in the Cradle Mountain-Lake St Clair National Park.

The park’s alpine vegetation is very diverse and has largely escaped forest fires that have caused neighbouring regions to suffer. Animals present in the park include: pademelons, Bennett’s wallabies, quolls, Tasmanian devils, echidnas, platypuses, wombats, possums, ravens and currawongs.

The park has been identified as an Important Bird Area (IBA) because it provides habitat for 11 of Tasmania’s endemic bird species, as well as for the flame and pink robins and the striated fieldwren. The IBA is important as a representative protected area in north-central Tasmania for those species. “The silver swan, who, living had no note, When death approached unlocked her silent throat.” - Pavlova is a meringue-based dessert named after the Russian ballerina (February 12 1881 – January 23, 1931). It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years. In 2008, Helen Leach published “The Pavlova Story: A Slice of New Zealand’s Culinary History”, in which she argued that the earliest known recipe was published in New Zealand.

Later research by Andrew Wood and Annabelle Utrecht suggested the dessert originated in the United States and was based on an earlier German dish. The dessert is a popular dish and an important part of the national cuisine of both Australia and New Zealand, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time and popularly eaten during that period including at Christmas time, however it is also eaten all year round in many Australian and New Zealand homes.

Here is a recipe for Pavlova. Pavlova Ingredients Whites of 6 medium, very fresh eggs, separated 300 g caster Sugar 2 generous teaspoons cornflour 1 and 1/2 teaspoons white vinegar 1/2 teaspoon vanilla extract 300ml thickened cream 2 tablespoons CSR Pure Icing Sugar, sifted Pulp of 3 passionfruit (if fresh not available use canned pulp 170g) 1 teaspoon gelatin powder 2 tablespoons boiling water Other seasonal fruits (strawberries, kiwi fruit, raspberries, blackberries) or glace fruit or preserved fruit (peaches) if fresh fruit is unavailable.

Passionfruit is a must! “I believe in traditions; I believe in the idea of things being passed between generations and the slow transmission of cultural values through tradition.” - Welcome to the Travel Tuesday meme! Join me every Tuesday and showcase your creativity in photography, painting and drawing, music, poetry, creative writing or a plain old natter about Travel. There is only one simple rule: Link your own creative work about some aspect of travel and share it with the rest of us.

Please use this meme for your creative endeavours only. Do not use this meme to advertise your products or services as any links or comments by advertisers will be removed immediately. “However many holy words you read, however many you speak, what good will they do you if you do not act on upon them?” – Giacomo Carissimi (baptised 18 April 1605 – 12 January 1674) was an Italian composer and music teacher. He is one of the most celebrated masters of the early Baroque or, more accurately, the Roman School of music. Carissimi established the characteristic features of the Latin oratorio and was a prolific composer of motets and cantatas.

He was highly influential in musical developments in north European countries through his pupils and the wide dissemination of his music. Carissimi’s exact birthdate is not known, but it was probably in 1604 or 1605 in Marino near Rome, Italy.

Of his early life almost nothing is known. Giacomo’s parents, Amico (1548–1633, a cooper by trade) and Livia (1565–1622), were married on 14 May 1595 and had four daughters and two sons; Giacomo was the youngest. Nothing is known of his early musical training. His first known appointments were at Tivoli Cathedral, under the maestri di cappella Aurelio Briganti Colonna, Alessandro Capece and Francesco Manelli; from October 1623 he sang in the choir, and from October 1624 to October 1627 he was the organist.

In 1628 Carissimi moved north to Assisi, as maestro di cappella (chapel master) at the Cathedral of San Rufino. In 1628 he obtained the same position at the church of Sant’Apollinare belonging to the Collegium Germanicum in Rome, which he held until his death. This was despite him receiving several offers to work in very prominent establishments, including an offer to take over from Claudio Monteverdi at San Marco di Venezia in Venice. In 1637 he was ordained a priest.

He seems to have never left Italy at all during his entire lifetime. He died in 1674 in Rome. Carissimi's successor as maestro di cappella at the Collegium Germanicum in 1686 described him as tall, thin, very frugal in his domestic affairs, with very noble manners towards his friends and acquaintances, and prone to melancholy.

The great achievements generally ascribed to Carissimi are the further development of the recitative, introduced by Monteverdi, which is highly important to the history of dramatic music; the further development of the chamber cantata, by which Carissimi superseded the concertato madrigals which had themselves replaced the madrigals of the late Renaissance; and the development of the oratorio, of which he was the first significant composer. Carissimi is noted as one of the first composers of oratorios, with “Jephte” as probably his best known work, along with “Jonas”.

These works and others are important for establishing the form of oratorio unaccompanied by dramatic action, which maintained its hold for 200 years. The name comes from their presentation at the Oratory of Santissimo Crocifisso in Rome.

He may also be credited for having given greater variety and interest to the instrumental accompaniments of vocal compositions. Carissimi was active at the time when secular music was about to usurp the dominance of sacred music in Italy. The change was decisive and permanent. When Carissimi began composing, the influence of the previous generations of Roman composers was still heavy (for instance, the style of Palestrina) and when his career came to a close the operatic forms, as well as the instrumental secular forms, were predominant. In addition, Carissimi was important as a teacher, and his influence spread far into Germany and France. Much of the musical style of Marc-Antoine Charpentier, for instance, was influenced by Carissimi.

Here are ten motets by Carissimi, performed by Consortium Carissimi 1. Surgamus, eamus, properemus, motet for alto, tenor, bass & continuo 5:27 2. Quis est hic vir, motet for alto, bass & continuo 6:58 3.

O vos populi, motet for alto, tenor, bass, 2 violins, viola, cello & continuo (attributed to Carissimi) 4:32 4. In te, Domine, speravi, motet for alto, tenor, bass, 2 violins, viola da gamba & continuo (doubtful) 9:07 5. Lucifero, caelestis olim, motet for bass, soprano & continuo 5:08 6. O vulnera doloris, motet for bass (or 2 sopranos & bass) & continuo 4:43 7. Quasi aquila, motet for tenor, 2 violins, bassoon & continuo 10:43 8. Lamentationes Jeremiae Prophetae (“Feriae Quintae in Coena Domini”), motet for mezzo-soprano, soprano & continuo 6:22 9. Quid tandem sunt mundi deliciae, motet for alto, tenor, bass & continuo 4:14 10.

Suscitavit Dominus, motet for alto, tenor, bass & continuo 6:43. Prepare the minced meat by heating the olive oil and frying the thinly sliced onion (and garlic) until golden brown, then incorporating the mince, stirring and breaking up completely so that an intimate mixing and cooking is taking place. When the mince is thoroughly brown add the tomato puree to the pan and about 150 mL of water. Stir until thoroughly mixed and simmer until well cooked and the water is absorbed. Add the spices and seasonings stirring well. Tennis ladder format. Let the mince cool. Wash the vegetables, peel the potatoes and slice all of them lengthwise to give oval slices about 3-4 mm thick.

Salt them and drain in colander. Heat the vegetable oil until very hot and fry firstly the potatoes until they are golden on both sides. Drain the oil on absorbent kitchen paper and then lay the cooked potato slices on the bottom of a rectangular baking tray (approx.

35 cm by 25 cm). Cook the eggplant slices until golden on both sides and drain of the oil. Lay one layer of the eggplant slices on top of the potatoes. Repeat with the fried zucchini slices.

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Lay any remaining eggplant slices over the zucchini. Lay the cooked minced meat mixture over the vegetables smoothing and packing to form a smooth surface over the tray.

Melt the butter in a pan and add the flour mixing well all the while with a whisk. Add the nutmeg and seasonings. Cook until the mixture is golden.

Add the milk stirring well all the time. Keep whisking over a low flame until the mixture thickens to the consistency of custard. Remove from heat and add the eggs one by one, whisking rapidly continuously.

Pour the mixture over the minced meat and top with the grated parmesan. Cook in moderate oven until the top is golden brown. Serve with cold retsina or kokkineli wine and a crisp seasonal salad.

“Once I became interested in China, I flew to Beijing in 1996 to spend half a year studying Mandarin. The city stunned me.” - Welcome to the Travel Tuesday meme!

Join me every Tuesday and showcase your creativity in photography, painting and drawing, music, poetry, creative writing or a plain old natter about Travel. There is only one simple rule: Link your own creative work about some aspect of travel and share it with the rest of us. Please use this meme for your creative endeavours only. Do not use this meme to advertise your products or services as any links or comments by advertisers will be removed immediately.

“There is no greater sorrow than to recall a happy time when miserable.” ― Summerfield On a perfect Summer’s day Walking on a fresh green field, Making memories warm and bright For a cold and dismal Winter’s night. On a Summerfield my merry fay, With a kiss a promise sealed: Lips that savoured cool sweet wine, Now in Winter’s tears taste brine. Oh, to be in Summerfield again, ‘Neath blue sky on verdant grass, Clasping hands our hearts alight How we’d love, all sense delight. But instead in Winter’s bane I gaze now in frozen glass: Wrinkles, white hair, all decline, And for Summerfield I long and pine. Welcome to Nicholas V's Blog on Blogger I have been blogging daily on this platform for several years now. It is surprising that I have persisted as the world is changing and 'microblogging' is now the norm.

I blog to amuse myself, make comment on current affairs, externalise some of my creativity, keep notes on things that interest me, learn something new and to surprise myself with things that I discover about this wonderful, and sometimes crazy, world we live in. I sometimes get the impression that I am on a soapbox delivering a monologue, so your comments are welcome. Please note that unless otherwise stated, all original material of whatever nature created by Nicholas V. In this weblog is © and licensed under a Creative Commons Attribution Non-Commercial No-Derivs 2.5 licence.