October/November 2012 News – Part II
Going my way, the Segway – way, during our vacation we had a chance to learn how to operate a Segway on a tour around La Jolla, Ca.
Getting on the Segway, you must hold the bar in the centre of the handle-bar, if you hold the left or right it will go that way. Running over your own feet or having the Segway take off on you was not one of the options. Just standing on the Segway, I felt all of my weight go directly to my feet and knees.
A tour along the ocean front, a ride through and past some very rich houses, along a elite shopping area and learning some of the history for that area from our young guide, named Steve – from Another Side Tours. Carefully ducking for the occasion tree, we rode on the sidewalk and street, it is was a toss up how the Segway’s are classified in California.
We both had a lot of fun, elevated a jump up on the sidewalk, but wasn’t sure if I was going to land decently, but managed. Now, when you get off the Segway, you must hold the centre bar or you’ll run over your feet. Also when you are finally walking away, your body feels like it is still swiveling around and you may or may not have the same feeling as I did, but my legs felt like they both weighed a ton each. If you haven’t tried a Segway, it is now your turn.
Making our way back to downtown San Diego to enjoy a nice dinner along the Gaslamp District, so many different variations of food to enjoy.
“CRACKLING CORN BREAD WITH BACON BITS”
“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
10 oz. Coarse yellow cornmeal
1 teaspoon salt
1/2 teaspoon bicarbonate of soda (baking soda)
1 teaspoon baking powder
6 oz. Cooked streaky bacon rashers, rinded and crumbled
2-1/2 oz. Flour
2 Tablespoons molasses
15 fl. Oz. Buttermilk
*Butter a 10-inch roasting tin or square baking tin 8 x 1 inch. Sieve together the cornmeal, salt, bicarbonate of soda, baking powder and flour and add the bacon bits.
**Combine the molasses, egg and buttermilk and add to the dry ingredients. Mix until smooth.
**Warm the prepared tin for 3 minutes in a pre-heated oven and then pour in the mixture. Bake for about 25 minutes until well-risen and brown. Cut into squares or slices to serve.
Prep – 10 minutes
Cooking time – 30 minutes
Oven – 425 degrees Fahrenheit
Serves 6 to 8
Until next time, I hope that you have enjoyed this more personal newsletter sharing with our followers, look for our Seasonal Newsletter and Recipes.
Enjoy your cup of tea with some friends.