Travels on Planet Earth - A blog
I released this at Offshore Cafe in Glasgow, where I am currently visiting family. It was picked up by another BookCrosser who left this journal entry: Journal entry 14 by MikeWoods from Glasgow, Glasgow City United Kingdom on Sunday, July 29, 2007 I’ve just found this book whilst leaving another bookcrossing book in Offshore cafe. [...]
www.flickr.com Niltiac1′s Cotswolds photoset After almost a week in London my family went up to Broadway in the Cotswolds to spend a few days in the country. I joined them for a few days last week and my Dad’s brother Jeffrey came down from Scotland with his wife Judith. We had a perfectly pleasant few [...]
My family are here! Hip, hip, hurray! That’s my Dad, his wife Sarah, my five-year-old sister Emma, and my one-year-old brother Huw. They arrived on Tuesday morning and I’m easing off on work this week and next so I can spend as much time with them as possible. I’ve already impressed them greatly since I [...]
At the Brighton Unconvention, we were given a preview of some of the exciting plans for the site. I couldn’t blog about all of them at the time because they were still secret, but now I can reveal that Singapore is becoming an official BookCrossing country. It seems odd since I think the idea of [...]
Right now, London is having a jelly moment. The wobbly dessert we all knew and loved as children is turning up on all the best menus, but it’s suddenly become terribly sophisticated. Jelly with green tea, anyone? At the Taste of London in Regent’s Park, a litmus test for the capital’s restaurant scene, every fifth [...]
www.flickr.com Niltiac1′s BookCrossing Unconvention, Brighton 2007 photoset A weekend at the seaside filled with books and socialising – what more could a girl want? (Okay, so I can think of a few things, but it was lots of fun all the same). I spent the weekend in Brighton at the 2007 BookCrossing Unconvention (so called [...]
Larousse Gastronomique, the French cookery encyclopaedia, defines a ‘fool’ as ‘a chilled dessert of English origin, made of fruit purée strained through a fine sieve, sweetened and chilled (but not frozen). Just before serving, the purée is mixed with twice its volume of whipped cream’. And that is all it has to say about what [...]
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