Journey Forth

29 October, 2008

Halloween Pumpkin

Filed under: Children,Family,Halloween,Humour,Life,Pumpkin,Random,The Good Life,Thoughts — by Karen @ 10:10 pm

This is soooooooo funny!!!!

Reminds you to take care tooooooo.

Another great video from Gagfilms.Com.


The Witches’ Spell

Filed under: Family,Halloween,Life,Poetry,Random,Thoughts,Witches — by Karen @ 9:47 pm

Thrice the brinded cat hath mew’d.
Thrice and once, the hedge-pig whin’d.
Harpier cries:—’tis time! ’tis time!

Round about the caldron go;
In the poison’d entrails throw.—
Toad, that under cold stone,
Days and nights has thirty-one;
Swelter’d venom sleeping got,
Boil thou first i’ the charmed pot!
Double, double toil and trouble;
Fire burn, and caldron bubble.

Fillet of a fenny snake,
In the caldron boil and bake;
Eye of newt, and toe of frog,
Wool of bat, and tongue of dog,
Adder’s fork, and blind-worm’s sting,
Lizard’s leg, and owlet’s wing,—
For a charm of powerful trouble,
Like a hell-broth boil and bubble.

Double, double toil and trouble;
Fire burn, and caldron bubble.
Scale of dragon; tooth of wolf;
Witches’ mummy; maw and gulf
Of the ravin’d salt-sea shark;
Root of hemlock digg’d i the dark;
Liver of blaspheming Jew;

Gall of goat, and slips of yew
Sliver’d in the moon’s eclipse;
Nose of Turk, and Tartar’s lips;
Finger of birth-strangled babe
Ditch-deliver’d by a drab,—
Make the gruel thick and slab:
Add thereto a tiger’s chaudron,
For the ingrediants of our caldron.

Double, double toil and trouble;
Fire burn, and caldron bubble.
Cool it with a baboon’s blood,
Then the charm is firm and good.

Shakespeare – Macbeth

26 October, 2008


Neil’s Original Thought of the Day

I’ve had this plant in the lounge for years – I’ve just found out it’s called a “mother in laws tongue”. My first thought was “It’s not red and spitting flames or venon”. Then I noticed it is very sharp with a spike at the tip.

Fern Britton – Her Memoirs

Filed under: Family,Fen Britton,Life,Random,Thoughts — by Karen @ 6:47 am

Fern Britton is releasing her memoirs – Fern: My Life by Fern Britton, to be published by Michael Joseph on 6th November 2008.

The book is currently being serialised in the Daily Mail.

The extracts so far have covered her difficult childhood, being raped in her own home, her weight problems and her fight with depression.

Fern writes with great sincerity and she comes across as the warm, genuine person that we all know she is. She so clearly loves and cares for her family.

Whilst I enjoyed reading the serialisation, I think that there is too much information. Fern didn’t need to share so much – but I suppose that is what sells books!!

Keep up the good work, Fern.

25 October, 2008

Barack Obama – Barack Rolled

Filed under: Barack Obama,Family,Funny,Humour,Life,Random,Thoughts — by Karen @ 8:05 am

This is so funny!!


Filed under: Family,Food,Life,Random,The Good Life,Thoughts,Vegetables — by Karen @ 7:48 am

Beetroot is a deep red root vegetable. It is usually either boiled and then eaten as a cooked vegetable or served cold in a salad. Beetroot has a higher sugar content than most vegetables. It is rich in vitamin C, fibre, potassium, magnesium, manganese, and folic acid. The leafy tops are an excellent source of beta-carotene, iron and calcium. 
My favourite beetroot recipe: Beetroot Soup


1 tbsp olive oil
4 spring onions, chopped
350g cooked beetroot, chopped
200ml chicken stock (vegetarians can substitute for chicken stock)
1 tablespoon horseradish cream
250g sour cream
squeeze of lemon
To garnish
2 tablespoon chives finely chopped


1. Heat a saucepan until just hot, then add the olive oil and spring onions and cook for two minutes.
2. Add the cooked beetroot, chicken stock and horseradish and bring to the boil.
3. Simmer for 2-3 minutes.
4. Place in a blender and process until smooth, squeeze in juice from lemon.
5. Return to the saucepan and stir in the sour cream.
6. Serve with a sprinkling of chives.

Preparation time: Less than 30 minutes

Cooking time: 10 to 30 minutes

Serves 2

Recipe by Anthony Worrall Thompson 

24 October, 2008

Halloween & Pumpkins

See this site for great stencils to use when carving your pumpkin.

Pumpkin stencils

19 October, 2008

Monster Pumpkin

Another great video from Elephant Larry.

Halloween & Pumpkins

Filed under: Family,Halloween,Humour,Life,Random,The Good Life,Thoughts,Vegetables — by Karen @ 11:18 am

I have come across a great site showing exactly how to carve your pumpkin:

Pumpkin Carving 101

Its gives step by step instructions together with loads of information about the history of pumpkins, which carving tools to use etc.

Check it out.


Filed under: Family,Food,Health,Life,Random,The Good Life,Vegetables — by Karen @ 11:01 am

Pumpkins are part of the cucurbitaceae family (as are cucumbers, courgettes and melons). The are ver versatile in cooking – most parts can be eaten from the fleshy shell, to the seeds, and even the flowers. When ripe, the pumpkin can be boiled, baked, steamed, or roasted. Pumpkins are a good source of beta-carotene, an antioxidant.Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease, as well as some degenerative aspects of aging.
My favourite pumpkin recipe is: Roasted Pumpkin & Thyme Soup with Gruyere Cheese

3kg unpeeled pumpkin
2 tablespoons sunflower oil
salt and freshly ground black pepper
75g butter
2 medium onions, chopped
8 small sprigs fresh thyme, leaves only, plus extra leaves to garnish
2.25litres vegetable stock
1 teasp salt
300ml single cream
175g Gruyere cheese, coarsely grated



1. Preheat the oven to 200C / Gas 6.
2. Cut the pumpkin into chunky wedges and scoop away all the fibres and seeds. Rub the wedges with oil, season well with salt and freshly ground black pepper, then place them into one large or two smaller roasting tins, skin-side down. Transfer to the oven to roast for 30 minutes, or until tender.
3. Remove the pumpkin from the oven and, when cool enough to handle, slice away and discard the skin and cut the flesh into small chunks.
4. Melt the butter in a large pan. Add the onion and half the thyme leaves and cook gently for about ten minutes until the onion is very soft but not browned. Add the roasted pumpkin, any juices from the plate, the stock and one teaspoon of salt. Cover and simmer gently for 20 minutes.
5. Leave the soup to cool slightly, then add the remaining thyme leaves and liquidise in batches until smooth. Return to a clean pan and bring back to a gentle simmer.
6. Stir in the cream and season, to taste, with salt and freshly ground black pepper. Ladle into warmed bowls and place a small handful of the grated Gruyère into the centre of each. Scatter a few more thyme leaves on top and serve.

Serves 8
Preparation time: less than 30 mins 
Cooking time: 30 mins to 1 hour 
Recipe by Rick Stein
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