An update from Jay https://twitter.com/jayrayner1/status/1226424328796987392?s=19
Seen reports that pangolins may be the source of the jump from animals to humans (with bat's being the ultimate reservoir). If that's true then that's what you get for trading the poor things.
Deconinck is ace, just don't go over lunch as they are closed.
This Podcast Will Kill You are covering Coronaviruses today (SARS, MERS, nCOV).
Lazy Saturday morning
Absolute beast that is Ardbeg Corryvreckan
Treating myself to a few whiskys in the Lord Wargrave. First up Springbank 15.
Have been making a lot from Nigel Slater's Greenfeast Autumn book. This by far is the best thing. It's bloody awesome, I changed the Yoghurt to Alpro and butter to vitalite then added roasted chickpeas for extra crunch.
This picture gives me so much joy
Me and Simon have just bashed through 7 episodes of Messiah. Still unsure what to think.
Awful, reports his 13 year old daughter was also on the helicopter.
Has coincided nicely with Netflix's pandemic docu series release
Harvey still lives in The Pigeon (ex Cycle PS)
We had to do charity donations for our secret santa last year and someone got me a 12 pack of these. It counts as all proceeds go to charity.
This is awesome
My dad's got Levis which are nearly as old as me, but women's jeans are shit. Had two pairs from Gap and Uniqlo not even last 6 months before my thighs ground holes into them.
Used this one from vegan food & living mag. Changed the filling to ginger & miso aubergines. It was surprisingly easy. Would defo do it again.
Bit rustic but made some bao for the first time
I do, I use a Styrofoam fish box like you get at markets. The heat comes from a seed heat pad and I have a mini humidifier. I have an inkbird temperature controller hooked up to the heat pad.
Attempting to make tempeh today
Yeah, grew the koji on pearl barley then mixed with cooked yellow split peas.
Remembered I started making peaso from the Noma book 5 months ago. It's slightly darker than it should be because I forgot about it but the smell and flavours are mad. It's nutty, salty, fruity and a tiny bit sour. It's going on everything.
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