All photos taken between 19th-25th August 2011 on a vacation to The Lake District, staying in Bowness and visiting pretty much everywhere!
Blog
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Photos: Big Cats at South Lakes Wildlife Park
Some photos taken at the South Lakes Wildlife Park near Dalton in Furness. Great place with high walkways around the enclosures so you get an unobstructed view of the animals. They have Sumatran and Amur tigers and some beautiful jaguars too:
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Photos: Views along Eskdale from Muncaster Castle
Technically Scafell is in the background somewhere but it was rather cloudy an rainy today.
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Photos: views along the Kirkstone Pass in the Lake District
Taken whilst travelling to Ullswater and the beautiful waterfall of Aira Force.
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Photo: Big wheel at Skegness
Photo taken yesterday with iPhone and Camera+ using clarity mode and HDR filter.
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Photos: HMS Warrior (#NationalTreasuresLive)
I love visiting the Historic Dockyard at Portsmouth and my favourite vessel there is the ironclad warship HMS Warrior. She’s a beautiful ship and the upcoming visit of BBC National Treasures Live has prompted me to dig out a couple of old (2004) photos I took of her. The shot through the rigging was a cool angle and just showed off the fabulous intricacy you see in any tall ship. Also there’s a view of her berthed alongisde the dock.
Both images have been edited with CameraBag for Mac.
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A recipe for Coconut & Jam Cookies
A popular cookie recipe made for the guys at work – promised I’d share it before I left.
Ingredients (makes about 30 cookies)
280g / 10oz plain flour
225g / 8oz softened butter (salted)
140g / 5oz caster sugar (golden caster gives the biscuits a nice colour)
100g / 3.5oz desiccated coconut (unsweetened)
1 lightly beaten egg yolk
4 tbsp jam
1-2tsp flavouring
The jam & flavouring is your choice. I like raspberry jam and use framboise (raspberry liquer) for flavour. Strawberry, apricot or cherry would work well too.
Recipe
- Preheat oven to 190C / 375F / Gas Mark 5.
- Line 2 flat baking sheets with parchment
- Put butter & sugar in a bowl an mix with a wooden spoon until creamy and pale coloured.
- Beat in egg yolk and flavouring
- Sift flour into the mixture, add coconut and stir until thoroughly combine
- Scoop heaped dessert spoons of the mix and roll into a ball. Put on the trays spaced well apart.
- Make a hollow in the centre of each ball (end of a wooden spoon works) and fill the hollows with jam
- Bake for 12-15 minutes. Remove from oven and leave to cool on the trays for another 5-10 minutes. Remove from trays to cool on wire racks
Enjoy! They are very yummy 🙂
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Photo: Warwick Castle
Taken on the 24th of July with iPhone and Camera+. Really sunny and hot – a great day for watching the jousting.
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Photo: lunchtime rain
As I hid in a doorway waiting for it to stop!
Tanya Peasgood 