James was out using his new leaf blower in the garden yesterday; he is loving it! He brought me the last two yellow roses from a bush in the front garden. It’s called “Absolutely Fabulous” and James bought it in 2023 after we saw one in Tralee in Ireland. We loved it for its bright colour and its gorgeous scent, and the two last blooms today still smell lovely. I put them in a tiny vase and set them on the kitchen ledge.
Yesterday was our Chanel’s 30th Birthday! We popped round with her gift late afternoon and gorgeous wee Jessica was sleeping peacefully all snuggled in to her Mummy!
The wild and rainy weather continues; we went to Italian Renaissance Art today and had lunch first at Offshore Café in Gibson Street. It’s ages since I have been there and I have very happy memories of having lunches there about 20 years ago with Fiona M and our lovely tutor Ernie. The Art History class was good and I was amazed to learn that the Bellini cocktail was invented by the chef in Harry’s bar in Venice and so named because it’s peachy pink hues were reminiscent of the colours used by Italian Renaissance artist, Bellini. Similarly, the same chef named his thinly sliced raw beef dish, carpaccio, because its red colour reminded him of the palette used by the Italian Renaissance artist Carpaccio. How fascinating!
Yesterday was our Chanel’s 30th Birthday! We popped round with her gift late afternoon and gorgeous wee Jessica was sleeping peacefully all snuggled in to her Mummy!
The wild and rainy weather continues; we went to Italian Renaissance Art today and had lunch first at Offshore Café in Gibson Street. It’s ages since I have been there and I have very happy memories of having lunches there about 20 years ago with Fiona M and our lovely tutor Ernie. The Art History class was good and I was amazed to learn that the Bellini cocktail was invented by the chef in Harry’s bar in Venice and so named because it’s peachy pink hues were reminiscent of the colours used by Italian Renaissance artist, Bellini. Similarly, the same chef named his thinly sliced raw beef dish, carpaccio, because its red colour reminded him of the palette used by the Italian Renaissance artist Carpaccio. How fascinating!