Burns Night/Australia Day
Posted 25/01/2010 - 22:30
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Thanks Gwyn, getting the barbie ready and the beer cold as we speak. Looks like rain though
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Posted 25/01/2010 - 22:32
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Clarky wrote:
...getting the...beer cold as we speak. Looks like rain though
I've heard that about Australian Beer. ...getting the...beer cold as we speak. Looks like rain though
Dan
K-3, a macro lens and a DA*300mm...
Posted 25/01/2010 - 22:47
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Had my Haggis, just finishing a nice glass of Glayva and then off to bed,
Happy Burns Night to all Scots around the World, cheers
Jack.
Happy Burns Night to all Scots around the World, cheers
Jack.
Posted 25/01/2010 - 23:51
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Clarky wrote:
Thanks Gwyn, getting the barbie ready and the beer cold as we speak. Looks like rain though
Thanks from me also Gwyn. Thankfully, it looks like rain won't stop a barbie (or the beer) here in Melbourne!
Thanks Gwyn, getting the barbie ready and the beer cold as we speak. Looks like rain though
Posted 26/01/2010 - 00:30
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i-Berg wrote:
Well you know what they say about Melbourne weather, if you don't like it, just wait a few minutes. Clarky wrote:
Thanks Gwyn, getting the barbie ready and the beer cold as we speak. Looks like rain though
Thanks from me also Gwyn. Thankfully, it looks like rain won't stop a barbie (or the beer) here in Melbourne! Thanks Gwyn, getting the barbie ready and the beer cold as we speak. Looks like rain though
What exactly is a Haggis, Jack :
Camera:|K-7|
Pentax Lenses:|DA12-24/f4 ED AL|DA35Ltd Macro|FA31Ltd|FA77Ltd|FA50/1.4|F70-210|FA20-35 f4/AL|A*200/f4 Macro ED|A50/1.7|A50 Macro f2.8|1.7xAF adapter|
Voigtlander|125/f2.5SL Macro APO Lanthar|
Sigma Lenses:|EX DG 100-300 f4|2X & 1.4X TC|
Flashes:|AF540FGZx2|RingFlash AF160FC|
Pentax Lenses:|DA12-24/f4 ED AL|DA35Ltd Macro|FA31Ltd|FA77Ltd|FA50/1.4|F70-210|FA20-35 f4/AL|A*200/f4 Macro ED|A50/1.7|A50 Macro f2.8|1.7xAF adapter|
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Posted 26/01/2010 - 06:37
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Suuny and 33 here in Perth today,
and beer is very cold.
Had the barbie and a swim..
and beer is very cold.
Had the barbie and a swim..
Posted 26/01/2010 - 06:45
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BigFoot1966 wrote:
Suuny and 33 here in Perth today,
and beer is very cold.
Had the barbie and a swim..
And guess what - same here! (no four seasons here today Clarky - must be a bleedin' miracle...)
Suuny and 33 here in Perth today,
and beer is very cold.
Had the barbie and a swim..
Posted 26/01/2010 - 07:15
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35 here and very hot, but plenty of beer too put that fire out.
Camera:|K-7|
Pentax Lenses:|DA12-24/f4 ED AL|DA35Ltd Macro|FA31Ltd|FA77Ltd|FA50/1.4|F70-210|FA20-35 f4/AL|A*200/f4 Macro ED|A50/1.7|A50 Macro f2.8|1.7xAF adapter|
Voigtlander|125/f2.5SL Macro APO Lanthar|
Sigma Lenses:|EX DG 100-300 f4|2X & 1.4X TC|
Flashes:|AF540FGZx2|RingFlash AF160FC|
Pentax Lenses:|DA12-24/f4 ED AL|DA35Ltd Macro|FA31Ltd|FA77Ltd|FA50/1.4|F70-210|FA20-35 f4/AL|A*200/f4 Macro ED|A50/1.7|A50 Macro f2.8|1.7xAF adapter|
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Posted 26/01/2010 - 08:50
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Thanks Gywn, two Burns Suppers this year. Not the big formal sort just family and friends, very enjoyable too.
Clarky are you kidding or do you seriously want to know? Its the finely chopped heart and lungs of a sheep mixed with oatmeal and spices cooked in a sheeps stomach and surprisingly delicious it is too. It has recently been called an 'extreme food' along with eating insects etc. Not that that would appeal to you.
Clarky are you kidding or do you seriously want to know? Its the finely chopped heart and lungs of a sheep mixed with oatmeal and spices cooked in a sheeps stomach and surprisingly delicious it is too. It has recently been called an 'extreme food' along with eating insects etc. Not that that would appeal to you.
Ken
“We must avoid however, snapping away, shooting quickly and without thought, overloading ourselves with unnecessary images that clutter our memory and diminish the clarity of the whole.” - Henri Cartier-Bresson -
“We must avoid however, snapping away, shooting quickly and without thought, overloading ourselves with unnecessary images that clutter our memory and diminish the clarity of the whole.” - Henri Cartier-Bresson -
Posted 26/01/2010 - 09:42
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gartmore wrote:
Thanks Gywn, two Burns Suppers this year. Not the big formal sort just family and friends, very enjoyable too.
Clarky are you kidding or do you seriously want to know? Its the finely chopped heart and lungs of a sheep mixed with oatmeal and spices cooked in a sheeps stomach and surprisingly delicious it is too. It has recently been called an 'extreme food' along with eating insects etc. Not that that would appeal to you.
Ken, I had heard it was something along those lines, i'll stick to steak and chips thanks.
Thanks Gywn, two Burns Suppers this year. Not the big formal sort just family and friends, very enjoyable too.
Clarky are you kidding or do you seriously want to know? Its the finely chopped heart and lungs of a sheep mixed with oatmeal and spices cooked in a sheeps stomach and surprisingly delicious it is too. It has recently been called an 'extreme food' along with eating insects etc. Not that that would appeal to you.
Camera:|K-7|
Pentax Lenses:|DA12-24/f4 ED AL|DA35Ltd Macro|FA31Ltd|FA77Ltd|FA50/1.4|F70-210|FA20-35 f4/AL|A*200/f4 Macro ED|A50/1.7|A50 Macro f2.8|1.7xAF adapter|
Voigtlander|125/f2.5SL Macro APO Lanthar|
Sigma Lenses:|EX DG 100-300 f4|2X & 1.4X TC|
Flashes:|AF540FGZx2|RingFlash AF160FC|
Pentax Lenses:|DA12-24/f4 ED AL|DA35Ltd Macro|FA31Ltd|FA77Ltd|FA50/1.4|F70-210|FA20-35 f4/AL|A*200/f4 Macro ED|A50/1.7|A50 Macro f2.8|1.7xAF adapter|
Voigtlander|125/f2.5SL Macro APO Lanthar|
Sigma Lenses:|EX DG 100-300 f4|2X & 1.4X TC|
Flashes:|AF540FGZx2|RingFlash AF160FC|
Posted 26/01/2010 - 10:13
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Well you probably couldn't bung a haggis on the barbie, even if you could catch one
I like haggis.
I like haggis.
Posted 26/01/2010 - 12:34
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Clarky wrote:
You must be able to get them in Australia given the amount of Scots and sheep there are there.
gartmore wrote:
Thanks Gywn, two Burns Suppers this year. Not the big formal sort just family and friends, very enjoyable too.
Clarky are you kidding or do you seriously want to know? Its the finely chopped heart and lungs of a sheep mixed with oatmeal and spices cooked in a sheeps stomach and surprisingly delicious it is too. It has recently been called an 'extreme food' along with eating insects etc. Not that that would appeal to you.
Ken, I had heard it was something along those lines, i'll stick to steak and chips thanks. Thanks Gywn, two Burns Suppers this year. Not the big formal sort just family and friends, very enjoyable too.
Clarky are you kidding or do you seriously want to know? Its the finely chopped heart and lungs of a sheep mixed with oatmeal and spices cooked in a sheeps stomach and surprisingly delicious it is too. It has recently been called an 'extreme food' along with eating insects etc. Not that that would appeal to you.
Ken
“We must avoid however, snapping away, shooting quickly and without thought, overloading ourselves with unnecessary images that clutter our memory and diminish the clarity of the whole.” - Henri Cartier-Bresson -
“We must avoid however, snapping away, shooting quickly and without thought, overloading ourselves with unnecessary images that clutter our memory and diminish the clarity of the whole.” - Henri Cartier-Bresson -
Posted 26/01/2010 - 15:46
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ok what do you have with haggis is it just mash and veg ???
whisky and or beer??
Would like to know as we are having haggis this week (not going to tell the wife
James
whisky and or beer??
Would like to know as we are having haggis this week (not going to tell the wife
James
Posted 26/01/2010 - 16:07
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Usually mashed potatoes and turnips, M&S do a very nice microwave mixture of the two.
At the weekend, at both parties, we drank claret (red Bordeaux) which was the drink of choice in 18th Century Scotland. I'm not sure if we drank a lot of whisky since someone left the top off and it all evaporated.
If you haven't cooked a haggis before do it very, very gently. You dont want it to burst. Steaming for two hours or so works well.
At the weekend, at both parties, we drank claret (red Bordeaux) which was the drink of choice in 18th Century Scotland. I'm not sure if we drank a lot of whisky since someone left the top off and it all evaporated.
If you haven't cooked a haggis before do it very, very gently. You dont want it to burst. Steaming for two hours or so works well.
Ken
“We must avoid however, snapping away, shooting quickly and without thought, overloading ourselves with unnecessary images that clutter our memory and diminish the clarity of the whole.” - Henri Cartier-Bresson -
“We must avoid however, snapping away, shooting quickly and without thought, overloading ourselves with unnecessary images that clutter our memory and diminish the clarity of the whole.” - Henri Cartier-Bresson -
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10344 posts
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Happy Australia Day (it must already be the 26th in Oz) to all you Aussies too