We visited Paul Jessop at Barrington Pottery today...brother ordered half a dozen cups..the shape of Breton Cider Cups.
And saw the door to the national trust shop before they opened
In an old barn.
Brother takes part in a Tai Chi session Monday afternoons...so I sat in the corner, listened to the music and sewed two patchwork strips together.
...enjoy all of the sunny days that you can.
ReplyDeleteA quiet and peaceful day, with sunshine as a bonus.
ReplyDeleteWhat a great door!
ReplyDelete(O)
ReplyDeleteLove that door. Good to have some sunshine.
ReplyDeleteThe shop looks great. The stone structure with a massive beautifully crafted door is striking.
ReplyDeleteThey have a room to the left where they run classes, and to the rear of that is another working space..and a drying area.
DeleteIt is one of several craft working areas and a secondhand book shop, plus the national trust souvenir shop through that door.
The main house and garden is interesting as well
You COULD have joined in on the Tai Chi class, couldn't you?
ReplyDeleteThese are not the beginners, Cat! It was restful though, which was good
DeleteSomething poetic in those last lines. I like them very much. Hearing them like this:
ReplyDeleteBrother takes part
in a Tai Chi session
Monday afternoons...I sat
in the corner, listened
to the music and sewed,
two patchwork strips together
Thankyou.
DeleteSo...is cider an alcoholic or nonalcoholic there?
ReplyDeleteHere, yes it is alcoholic... although alcohol free drinks of all descriptions are being produced!!
DeleteWith you, I think Apple Cider is just plain apple juice?
I don't see the point of "alcohol free" drinks that would normally be alcoholic... alcohol free wine?..try grape juice.. delicious!
I remember someone ordering a de-caff skinny latté.... what's the point in that?!!
Apple juice is normally watered down and filtered and the sort of stuff that parents buy for their kiddies. Apple cider is crushed apples, with the solids filtered out. It is richer and darker and more 'apple-y'. But...not alcoholic, although when I was a kid, some of the wild kids fermented apple cider. That was called hard cider, and it actually had quite a bite. I did not like it at all.
ReplyDeleteWe make cider almost every year, and ours in non- alcoholic. After pressing, I heat the juice and then process it in a canner. Larry has occasionally made what we call hard cider, which is unprocessed pressed juice left to ferment and develop alcohol content. It's very good, but we want cider we can drink with breakfast mostly. I make mulled cider too, sometimes, so tasty.
ReplyDelete