Dad’s day walk to Duncolm in the rain this morning. Lots of wee flowers. Plenty of birds too. Young warblers hiding in the bracken. Cuckoos calling, a pair flew by. Whinchat and Wheatear on the moor, larks and more.
Format: Status
#BloomScrolling, #Flora, #BloomStrolling
looks like a little library in Naseby Park. I wonder how it is going to cope with the damp climate in Scotland.
Read: Slough House by Mick Herron ★★★★☆ 📚
Best one in the last few I’ve read. Although the back & forth between different fields of action at a cliff hanger is predictably it works. Politically incorrect attitudes from Jackson still funny. More emotion & connection to the characters.
warning parents that although they think they are giving their children access to the internet, they are really giving the internet access to their children.
I’ve not listened to this yet but this jumped out at me.
Read: The Vagrants by Yiyun Li ★★★★☆ delicately written, horrifying account of lives in post Mao (just) China. There are very few moments of hope but my sympathy for the characters ran deep.
#SilentSunday
In reply to if you like linkylove… by .
I do;-)
In reply to Women Butchers Why shouldn’t women become butchers?.
And through experience and practice that you start seeing
Martina
all of the different parts, you start seeing all of the different muscle groups, and you learn how to separate them. And this is one of the reasons why it’s not a job of strength necessarily, because when you have a sharp knife that works just right and you know where to place it, the meat just comes apart on its own, all of the different muscles. I mean, I don’t know how graphic I can get — as graphic as you like —
Okay, so you have say two pieces of muscle and inside, in between is the seam, you can cut on the top of the seam, and if you cut just right in two pieces of muscles, you can just pull it apart with your hands.
Jeremy (@jeremycherfas) this reminds me of Chuang-tzu’s Cook Ting:
I rely on Heaven’s structuring, cleave along the main seams, let myself be guided by the main cavities, go by what is inherently so. A ligament or tendon I never touch, not to mention solid bone. A good cook changes his chopper once a year, because he hacks. A common cook changes it once a month, because he smashes. Now I have had this chopper for nineteen years, and have taken apart several thousand oxen, but the edge is as though is were fresh from the thickness; if you insert what has no thickness where there is an interval, then, what more could you ask, of course there is ample room to move the edge about. That’s why after nineteen years the edge of my chopper is as thought it were fresh from the grindstone.
The Seven Inner Chapters and Other Writings from the Book ‘Chuang-tzu’ by Chuang-tzu, A. C. Graham
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Walk to Greenside: lots of white butterflies, a few orange tips & some peacocks. A large red damselfly or two, first damselflies I’ve seen this year. Everything green has doubled in volume.