The White Rabbit

Is this a stand alone gift or to be served with food at Bear Towers/elsewhere? If the latter, it might get tricky - without getting snobby or pretentious about it, I think certain grapes go better than others with particular types of food*. If you're planning something special, it would help if we knew a bit about the circumstances. If it's a stand alone gift, you've more choice as they can choose when to have it and with what - perhaps just go with one of those recommended. FWIW, opinion is divided over the best wine producing areas. Personally I favour France, northern Italy and Chile. I don't care for Australian or South African wine. But that's just me - other opinions available. I don't buy wine from the Co-op but if I was buying a red from them, as well as those suggested, I'd think about https://www.coop.co.uk/products/la-vieille-ferme-rouge-758579 , https://www.coop.co.uk/products/casillero-del-diablo-merlot-830875 , https://www.coop.co.uk/products/casillero-del-diablo-reserva-cabernet-sauvignon-713324 - decent [brands] as far as most drinkers are concerned. * See that scene in From Russia with Love on the Orient Express...

I was going to suggest printing onto acetate sheeting - if the printer is good enough to do this properly. But hand-inking sounds easier.

Four candles! RG...

Re succession and simultaneous/nearly so deaths, https://www.gov.uk/hmrc-internal-manuals/inheritance-tax-manual/ihtm12192 and https://www.thorntons-law.co.uk/knowledge/simultaneous-deaths-who-inherits-in-the-case-of-a-common-calamity suggests that in England (and in the absence of any information otherwise) the assumption is that the elder died first. In Scotland, the assumption is neither survived the other. Re deaths in an accident, say a car crash, then should both be at the roadside, then I would presume that the above rule applies. Yet should the deaths be in hospital as a result of the accident, presumably official times of death would be recorded and the order would be on record. Cheerful thoughts for the evening...

a) Sadly, I doubt it - I suspect the courts would be likely to judge such a term would restrict the individual too much. If there is anything which might achieve this, I suspect it's rather technical/specialist and for the super rich rather than the average bear (or rabbit). b) Something which it would be prudent for spouses in particular to consider. Anyone (actively) considering this may also wish to ask m'learned friends if you can specify the type of 'survival' - fully hale, hearty and compos mentis ... or on a drip in ICU? It might cost a bit more creating the will but could save a heap of trouble if Fate decides to be cruel to you/the family. Or the money going in care home fees or being tied up in limbo while someone's in a long term coma/PVS etc. And arranging for substitute beneficiaries in case the intended ones have predeceased you or gone out of existence is prudent. Perhaps it all sounds very cynical but I did learn a bit about the law of succession when taking my degrees and after reading some of the caselaw ... wow... as has already been said, £££ (or $$$$) doesn't half provide an opportunity for people to show their true colours. I reckon it's fair to say there's more moral turpitude in the law of succession than in criminal law.

A good fishing spot for the loco crew?

Evening all, Yes, emotional baggage of one's more personal possessions. I'm in no position to advise others. Let him who is without sin and awl that... And no, I'm not thinking just about modelling things. I have some books which at first glance would not be worth much but for anyone who knows about such things, could be worth a three (or possibly four) figure sum each. And that's apart from the sentimental value. One tries to alert one's executors to the value of these things but not being around to bollock them if they ignore you is hardly conducive to third party executors being careful or going above and beyond. So, if anyone's sufficiently concerned, then make it a condition of your will that X happens to Y - or else they forfeit the £££ that would otherwise be coming their way... One problem is that many charity organisations (including railway clubs and heritage railways) just aren't interested in anything they have to work for. I enquired of two certain well-known narrow gauge railways if they (or their 'tame' solicitors) would be prepared to act as administrators should I die without a relative able to act as executor - not interested... Despite the fact that that could be worth around a million pounds to them depending on timing and circumstances! OK, their choice but you'd think they might be interested in that sort of money for 100-200 hours voluntary work by some of their members. Which hardly encourages you to volunteer for such organisations in the future. And people wonder why I have a sceptical/cynical view of society! Sorry, rant over...

IIRC, Cyril Freezer for one. But that could have been because he was talking about portable layouts or had seen too many non-portable layouts with dubious carpentry? Though moving a fixed layout and splitting it into the component boards is often so destructive that it's easier just to lift the point at an early stage of the move and relay once it's all over. Anyway, I'd better change the subject as I hear the awl getting cross - or is it the baked beans I had for breakfast repeating? On the subject of bears having a bit of a kip, https://www.theguardian.com/artanddesign/gallery/2023/dec/01/the-week-around-the-world-in-20-pictures * has one - we've not had that much snow over the last few days but was it perhaps taken on an unscheduled trip to Ian Abel's place? * Warning - some of the other pictures featured are rather less 'funny'. A clear blue sky and sunny but an inch or so of snow, ice and frost on the ground. I don't plan to go far. A spell in the kitchen, probably chicken and something for lunch and a warming sort of pie cooked for later. Rabbit will go and cogitate. Carpe diem - post calidum scelerisque - is today's motto I think ...

No cats or dogs currently in the house but I'd go with ... Lego. No need to worry about fluff in the motors, tight radius curves or bits of tinsel or dropped pine needles derailing the train. And it suits the mix of scales - mutant/overscale reindeer (decorations), Lego figures and Britain's farming figures and animals somehow don't look out of place.

And Rob's layout has just featured in Kernow's weekly newsletter. Personally I'd prefer to stay out of shot but I'm happy for people to photograph my layouts or dioramas for 'personal' use/interest/reference. I've also supplied images (free of charge) for exhibitions and shops (including Kernow) to help their publicity. Re more commercial use, irrespective of the intricacies of IPR law, I would regard it as good manners to ask. In the days when I was exhibiting, we did display a sign about photography - it's generally OK but PLEASE warn us if you want to use flash photography: Plus one... I'm fine with non commercial photography and (as above) it's flattering. But unannounced flash photography gets me riled too. I've been dazzled more than once.

And what better way than what Baz suggested earlier? It beats sending greetings from a very cold, very white Wharfedale...

Not so far. I've been checking recent transactions and balances a bit lately and no problems logging in to date.

Thinking about it, I suspect the Waitrose TF/FK version was bread dough rather than pastry. Memories are vague but I think it was more a 'funny shaped' pizza with a different topping (creme fraiche and onion/bacon) than the 'purist' v thin pastry style. I probably only use bacon about half the time, sometimes other meats (only slightly spiced though) are added but I have done a 'veggie' version occasionally and they were just as nice as the ones I've done with meat on. The tomato sauce/passata variation came about by accident (OK, Wabbit's doziness...), I thought I had some creme fraiche left - but I didn't. By then I had rolled out the pastry and wasn't going to waste it ... so improvised with some tomato sauce. And if il D has not already fainted, he may wish to stop reading here ... following the pizza route, I also put some salami milano on as a topping. Worked for me but I accept it's not really a tarte flambe. Perhaps I should rename my versions 'Tarte flambe au lapin' or Tarte/pizza cross'?

The Waitrose ones I started out with (and which have since been dropped from their range) were thin but I wouldn't say extremely thin. Yes, depending on taste (and with a reduction in cooking time) you could easily halve the pastry thickness - though rolling pastry too thin does risk creating holes in the tarte. I haven't tried it but do wonder how filo pastry would work. It might be an easy way to get a very thin layer but wonder how the unleavened aspect would affect the taste. Any ideas anyone?

Evening all, One set of scribblings re tarte flambe, as promised to @polybear: Ingredients (like pizza, it's variable): A sheet of pastry is needed for the base – either homemade or RTR – Jusrol puff pastry (320g) is an easy shortcut and provides two decent portions for a meal, four if it's a lighter meal, say with some green stuff by the side. A 'moisturiser' – the traditional recipes advise using Creme Fraiche but (at the risk of horrifying traditionalists who would probably say that it's not tarte flambe) you could use tomato sauce/puree or passata – or even a pasta sauce. I have used River Cottage organic tomato ketchup, which is expensive but rich and very tasty. Say around 150g? Toppings, to taste but traditionally onion and bacon - very thinly sliced raw onion (or shallots) – to taste but say around one small-medium onion. Bacon – many recipes suggest lardons but there's no reason why you couldn't use (thick sliced) bacon slices cut into small pieces. Say 150-200g's worth? Cheese – many recipes list Emmental or Gruyere but I tend to use grated Red Leicester or Cheddar as the 'base', with a second cheese cut into small lumps as an extra topping – Camembert works well IMHO. Say 150g and 100g respectively? Again – very subjective. Herbs and spices to taste – chives, parsley and garlic are good ones to add. Prep: Preheat oven to Gas Mark 8 (230C?) and line a large baking tray with baking paper – if using commercial pastry, this often comes in such paper already – I just reuse this, though being careful to trim loose edges so we don't have an oven fire. Make (or unwrap!) pastry at room temperature. Coat in creme fraiche (or tomato sauce), I use both a desert spoon and fingers to spread this out, I suggest a generous layer without being extravagant. Perhaps the sort of layer you'd put jam or honey on a slice of toast if being indulgent? Slice and place the onion, tucking in any 'overhangs'. Grate your 'base' cheese and sprinkle over. If using bacon, this should be cooked before adding to the pastry. Not too much otherwise the oven time for the pastry to cook will burn it but get it at least to the edible but nearly underdone stage. If using lardons or chunks of any other fatty meat, drain off the excess fat before adding the meat. Add herbs, spices, recite magical incantations etc. Place in oven, I'd check it after ten minutes but 15 is more likely – the timing depends on various factors, such as the thicknesses of your pastry, creme fraiche and other toppings. And whether you've cut the pastry into serving helpings already (or plan to do this later). But the pastry should be cooked through with crisp brown edges and the cheese bubbling. Slice and serve. As you've probably gathered, you can play with the quantities considerably! I'm used to doing this by eye and have most if not all of these things on the go in the fridge anyway, so don't think much about the quantities/weights, sorry. But I hope this (and perhaps any more precise online recipes from others) would give someone a start. I'll try and remember to take some snaps next time I do this. I have tried a 'calzone' version but wasn't particularly happy with the results. I usually like it with a small green salad and a glass (or two...) of white wine. Should 'anyone' fancy accompanying this with curly fries, then I'd suggest cooking separately but then the tarte is usually strong enough to fold a slice around a handful of such fries and you have a new version of a chip sandwich... (And that's me excommunicated from the Gourmet Club!)

Rant mode on ... again ... DPD - formerly regarded positively - van arrived within the hour slot notified, though stopped outside the next house up. The driver got out, went to the back, opened the door, disappeared for a minute or so then went back to his cab and drove off... I was watching but from inside as it's a touch cold and heat's expensive to have the door open while waiting. Thought he'd be back, maybe needed to check summat or move things round or shift for someone behind who looked big and ugly enough to encourage him not to block the road. After 10-15 minutes, where's he got to... checked the tracking. 'Delivered' and signed for. Was it *s! No sign of it outside either our door or the neighbours and I knew no-one had pinched it, I'd been watching. Rang DPD 'Help', got through to an Intellectual Giant who seemed incapable of understanding that the tracking might, just might, not be accurate. After about ten attempts I talked him out of going on his quest for fire and got him to check with the depot. Then he claimed it had been left with a neighbour. Hmmm, didn't see that and I'd checked with next door just in case. OK, which neighbour. Errrr.... Ummm. Ug. I'll get him to redeliver when the driver finishes his round. At 19.30. I resisted the temptation to say I'd treat that as seriously as a politician's election promise... Massive rollocking building and a demand for a refund expected to be made. Rant off... ION, an hour later, Yodel managed to deliver another parcel without any fuss or drama, it was about ten minutes overdue but no problem. Must be something in the air, Waitrose ran late too today, about 30 minutes, which is unusual for them. But again, not a problem and they did ring and apologise and say we're badly behind and will be 30 late.

And if anyone's looking for a small Christmas present - https://www.amazon.co.uk/Police-Dogs-are-Fun-Triton/dp/1522044833 - written by someone I know who moved to Wales post service. And one of the inspirations for that post on police cars, particularly the chapter 'A dog handler's day out'... Morning all. A very chilly one, with a heavy dusting of icing sugar on t' ground. A return to bed is very tempting but a few deliveries due today, so I will have to shiver my timbers off instead. The birds were very eager for their food, a stale slice of bread with the fat from frying eggs tipped over it. A week or so ago when doing a bit of gardening, the robin came within a foot or so of me. I didn't try and hand feed him worms but he was close enough to make me think I could have if I'd tried.

Evening all, A busy few days have been had, one problem has been the short-term loss of Internet access, so I have only just caught up on ERs. Hope nothing important was missed. One matter which has 'come to my attention' is another instance of Bear moonlighting as a model ... I've seen various 'poses', including Bear on a skateboard, surfboard, bicycle and scooter. Usually with a see-through box of 'goodies' in hand or wobbling on the back... pizza and cake feature heavily. One example: The firm is Reed Boardall - https://2.developmentservers.co.uk/reedboardall2/services/temperature-controlled-distribution/ - based in Boroughbridge, one of their lorries:

Like pizza, it's what you make of it. I'd recommend it, it's an opportunity to have something a bit different but (IMHO) just as tasty (if not more so?) as pizza. You can use some shortcuts (such as buying decent commercial pastry sheets) and the other ingredients are commonly available. Things are a bit busy right now but if someone doesn't beat me to it, I'll write out a recipe. This one: https://www.ocado.com/products/picard-flammekueche-tarte-flambee-352524011 ? In the past Waitrose has had them, though for the last few years I've made my own.

And, if you're feeling unkind, a simple little device to increase the consternation of one's co-workers, staff or customers...

Yes (sadly) ... C4 commentators were suggesting £1 million in yesterday's qualifying coverage. Fred Vasseur was understandably caustic in media interviews. No, can't be right, rank amateurs, they'd be beaten hands down by farmers, exhibition traders and Yorksher folk ... 😉

Unlike at least one of our number, I don't claim to be a rocket scientist - but from my limited knowledge of such things, wouldn't igniting the second stage while the first is still attached, lead to 'blowback' which might cause sympathetic detonation of all the fuel?

Going back a little further, I found some interesting evidence earlier of an old technique adapted to modern conditions: OK, a whistle wasn't managed but the dog will bark on command, good enough for me... Perhaps there's a new role for Ben as dog i/c of gravity trains when The Q gets round to his garden railway?

We roast our chickens 'upside down' too and it does seem to work better that way. Calix meus inebrians? Afternoon all, I've been without Internet access for a few days, so have just been having a little catch up, some posts sulked re rating and the whole forum froze a couple of times, so apologies if I've missed anything. Notalot to report, various things happening but not many which are either very interesting or suitable to discuss here. I have been sneezing violently occasionally this week, my sneezes are never delicate 'achoos' but the sort of thing a sensitive seismograph could pick up from the next village along. But these are an order of magnitude greater. Only three or four a day but the sort of thing reminiscent of a cartoon sneeze. (And that's not an invite to ask your favourite politician to come round and doorstep me in the hope of them getting greeted with a sneezing bunny...). No other cold symptoms. Ho hum... Just waiting now for a delivery of the groceries. Another day in the fast lane...

That would be an ecumenical question...