Two shots of pigeons in conversation beside a finial."It's only 100 yards from the last pub," says one gent to another, as their party of hikers enters The Grove Tavern, after evidently spending some time at The Compasses.
It seems important to emphasise the hands-on element in cheese-making, I notice nowadays. At a recent farmers market, I see "hand-made cheeses". And today I read about "artisan cheeses." Perhaps it is meant to reassure, but I somehow don't like to think of my cheese being fondled in the process of manufacture.
6 comments:
Great Pigeon pics.
Rather a fondled cheese than a
factoried cheese. :~)
Seems they weren't hikers, rather pub crawlers. I take it that every mention the Grove and the Compasses get doesnt necessarily you passed through the doors each time. A good non-alcoholic drink: tonic water, ice and a dab of angostura at the bottom.
We have recently discovered Timadeuc, the monastery and the cheese. Fondled by monks, with a dash of walnut liqueur...
if they didn't wash 'em and turn 'em, then you might not want to eat 'em
I fell in love with the interesting roof decorations and chimney pots in the UK, and your photos feed that love!
CC, Tristan You are right of course. Hands are the most important food preparation tool. I can't imagine cheese being made entirely without hands.
BB That occurred to me. There were quite a lot of them and they seemed to equipped with the sort of clothes and accessories that go with hikers. Perhaps they were both.
Lucy That walnut liqueur sounds a tempting additive.
M-L Those 18th century pineapple finials are always in view from our house and garden. They are particularly addictive when lit by the evening sun both to me and it seems to pigeons which like their company.
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