1950s neoclassical home

https://www.dallasnews.com/business/real-estate/2020/02/07/peek-inside-the-colorful-old-preston-hollow-home-of-ellis-hill-stationerys-founder/?utm_source=pushly

The 6,527-square-foot home has four bedrooms and 4½ bathrooms, symmetrical design and bright color schemes in each space. Downstairs, a master bedroom in lilac and lavender tones leads into a sage green living space that overlooks a manicured backyard. Three bedrooms and two bathrooms upstairs feature walls covered in butterfly and geometric designs.

A large family room centers around one of three fireplaces in the home and looks out at the back yard through tall windows. An office, which can double as a fifth bedroom, also sits on the main floor. In the kitchen, Moroccan-style tiles designed by Ann Sacks accent the bright blue cabinets.

The exterior of the home is covered in ivy, and the front door leads into a similar, ivy-colored foyer with a green ceiling and pale blue walls. Outside, the backyard holds a swimming pool, a newly added Pennsylvania blue stone patio and an arbor for entertaining.

5845 Lupton Drive Dallas


A light-filled living area



Dining Room

Fairy Portal

https://www.facebook.com/photo.php?fbid=3181497718531471&set=gm.2929814510397385&type=3&theater&ifg=1

Devil's Bridge in Rakotzbrücke, Germany.

Credit: Josh Perrett

How to Make Laverbread

How to Make Laverbread
https://monicawilde.com/how-to-make-laverbread/




Laverbread is not a bread. It is a thick paste made from laver seaweed that was traditionally spread on bread or toast. It has a very savoury, umami taste and, in its heyday, was exported – mainly from Wales – all across Britain. It’s a vital source of iodine, hence the pre-war expression “Eat up your laverbread or you’ll get Derbyshire neck” referring to the swelling on the neck (goitre) associated with hypothyroidism caused by extreme iodine deficiency. You can harvest your own on the British shoreline from the first few months of the year on.

One of the things that puts a lot of people off making laverbread today, is that old recipes call for boiling the laver for up to 8 hours to tenderise it. However, I have an incredibly simple way to make it, that also reduces the smell of it cooking, but you do require one vital piece of equipment – a slow cooker!

Ingredients
6 litres of laver seaweed
150ml apple cider vinegar or lemon juice
Optional seasonings: Salt, pepper, chilli powder or soy sauce

Directions
Wash the laverbread very well in cold running water through a colander. Ensure there is no sand or grit left behind. The squeeze out the excess water in your hands. Fill the crock pot of your slow cooker and add 150ml of apple cider vinegar or lemon juice. This helps to break down and tenderise the laver. Put the lid on, switch it onto the high setting, and leave for 8 hours.

I just fill mine in the evening and go to bed! In the morning – instant laverbread! All you will need to do now is make sure that any on the top or sides has become a paste. If in doubt, a quick whizz in the blender or with a stick blender will make sure the consistency is right.

Season to your taste. I sometimes make a chili version or a soy version. It freezes extremely well in freezer bags.

Use to add flavour to cooking as you would use tomato paste or garlic paste. Add to sauces and gravies, or use with oatmeal to make laverballs or lavercakes.


http://allrecipes.co.uk/recipe/34245/welsh-laverbread.aspx
Laver is a fine seaweed collected for consumption along the Welsh coastline. Welsh laverbread or "bara lawr" has nothing to do with bread and is rather like a purée and is most commonly enjoyed with shellfish or on hot buttered toast.

Ingredients
Serves: 4

600g fresh laver seaweed
3 tablespoons olive oil
1 to 2 teaspoons fresh lemon juice
salt and pepper, to taste
4 slices bread
butter, to taste

Method
Prep:15min › Cook:6hr › Ready in:6hr15min

Wash the seaweed and rinse in clean water several times. Over a low heat, or in a slow cooker, simmer the seaweed for 6 hours until it turns into a dark pulp.

Combine the laverbread, olive oil, lemon juice and seasoning and stir through. Toast the bread then butter to taste. Spoon the laverbread onto the hot toast and serve immediately.

Tip
You can buy tinned laverbread if you are short on time; it works just as well in this recipe but may not be as flavourful.

Grandmother's Welsh Cakes

Grandmother's Welsh Cakes
http://allrecipes.co.uk/recipe/23596/grandmother-s-welsh-cakes.aspx

This recipe has been given to me by my mother-in-law, who comes from the Welsh Valleys, who says it is the same recipe as used by her Grandmother. Just amended the ingredients to show metric.

Ingredients
Serves: 6

450g plain flour
50g sugar
1 teaspoon baking powder
1 teaspoon mixed spice (optional)
100g currants, sultanas or cherries
1 beaten egg
2-3 tablespoons cream

Method
Prep:15min › Cook:20min › Ready in:35min

Mix together all of the dry ingredients and dried fruit.
Stir in beaten egg and enough cream until you get a soft dough.
Roll out on a floured surface until about 1/4" (5mm) thick. Cut with a 2" (5cm) cutter.
Bake on a greased bakestone, griddle or heavy frying pan for a few minutes each side, until nicely browned.
Serve hot with a knob of butter and sprinkle with sugar, or serve with jam or honey (Welsh if available).

Substitution
You could substitute the cream for 25g of butter and rub this into the flour before adding the remaining ingredients. Then just add a little milk if needed to make a soft dough.

Soft Welsh Cakes


Ingredients
Serves: 24

500g (1 1/4 lb) plain flour
2 dessertspoons baking powder
1/2 teaspoon salt
75g (3 oz) butter, softened
75g (3 oz) lard
300g (11 oz) caster sugar
350g (12 oz) sultanas or currants
4 eggs
100ml (4 fl oz) milk

Method
Prep:2hr › Cook:8min › Ready in:2hr8min

Sift flour, baking powder and salt into bowl. Add butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or sultanas. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry. Chill dough 1 to 2 hours.
Roll the dough to 5mm on floured surface and cut with a cutter into 7cm rounds. Bake the cakes on a greased griddle, bakestone or frying pan over low heat until golden brown. Cool and sprinkle with sugar.