The Temple of Bague Wasting bandwidth since 1997 - Now in our 25th wasteful year!
Ramblings / April 30, 2018 / John / 0
What a busy weekend! Was out on the Forth both days – first day, a quick blast around the Limekilns area getting used to Aqua Vitae’s handling under sail. She really does go like shit off the proverbial shovel. Handling at low speed, approaching a mooring, for example, is very good. Which is just as
Ramblings / April 16, 2018 / John / 0
Aqua Vitae is in the water at last, as of Saturday. It was an extremely busy day, with around 70 or so yachts being moved from the top of the pier into the two harbours at Capernaum Point and Brucehaven. Fortunately, there was a great turnout of club members mucking in and the whole process
Ramblings / April 10, 2018 / John / 0
Extremely busy week ahead in preparation for crane-in on Saturday. There’s a little bit of painting still to do above the waterline – the anti-fouling is all done now. I imagine this idyllic scene is going to look an awful lot busier on Saturday. Wednesday, Thursday and Friday are going to be spent doing last
Ramblings / April 2, 2018 / John / 0
Sunday afternoons are perfect for those little bits of maintenance needed to get everything ready for crane in. One of the oars for my tender had a bit of a screw malfunction which was preventing the sheath for the handle fitting snugly, so a judicious bit of turning, adjusting, and finally battering with a hammer
Ramblings / March 26, 2018 / John / 2
Oh dear. I haven’t really been keeping my blog very current, have I? I guess things have been a bit strange over the last few months. I think that’s what the Chinese curse about interesting times means. It has certainly been interesting. But one door closes and another eighteen open. Sometimes you just have to
Noms / September 26, 2016 / John / 2
Well, Lorne Sausage (or square sausage, if you like) is a staple of the Scottish breakfast and it’s particularly awesome. This is my take on it, including a sage & onion mix and basic crumb coating that my local butcher used to add when I was a wean 🙂 Ingredients: 750g minced (ground) pork &
Noms / September 1, 2016 / John / 0
I think this is more of an Italian-American dish that straight Italian – someone who knows will no doubt tell me. It’s similar to a Lasagne, but without the need to make two sauces. It’s cheap, it goes a long way and it’s delicious. So, here’s what’s needed. 500g hot Italian sausage (mix together 500g
Noms / August 14, 2016 / John / 0
This is a lightly spiced sausage meat which works great for any red meat-based Italian food (your lasagnes, bolognese and what have you) as well as for stuffing into skins if you’re so inclined. A word about the ground pork / port mince first, though; if you’re going to use a packet from the supermarket,
Game Diary / July 18, 2016 / John / 0
Look! I’m not Bague! I’m Chewbury! And I’m a bloke! This is a direct result of the Rath Heart Armour making me look like a cupcake in MH4U. Oh Lordy! It’s a new Monster Hunter game. And I haven’t even reached G-rank on MH4U yet! Well, that’s embarrassing! Anyway, all is not lost! Just like
Noms / June 6, 2016 / John / 0
Hello all. So, I’ve been experimenting a lot with curry cooking the way it’s done in British Indian Restaurants. These dishes have a unique taste and texture of their own, distinct from traditional Indian and Pakistani cooking. I expect this has come about from a requirement to rapidly produce a wide range of dishes in as short