Great photos. I love to see flowers in bloom but alas I know nothing about them. I bet there will be an app that you can point at the plant & it’ll tell you what it is 
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Some ripe bananas, too good to waste, some oluve oil, sugar, salt, baking soda, vanilla essence, milk, chopped nuts (walnuts, brazil), sunflower and pupkin seeds all mixed and on the oven at 180 degrees C until cooked.
Yummy
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I’d swap an emperor and his clothes for a tray of your bakes any day.
Can we have a full recipe with quantities please.
Lookin’ delishuss
I see one has been sampled already
not surprising.
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Restored “Bristol” double decker we went for a ride on at the recent Kelvedon History Museum anniversary day
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Now that is a proper bus.
Buses:
- got me to school in the morning
- took me to the shops with my mum
- took me to my girl friend’s house
- took us to the pictures on Friday nights
- took us back home after the night out
- worst thing was missing the last bus
- without buses there was always the long walk
- took me to London to my first job
- brought me back home to my family at weekends
Buses - you couldn’t do without them.
I saw a school bus turn completely round on an icy road one morning.
ding ding next stop please
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Hey Bobbi - thanks for the comment.
I have to say, the muffins are indeed delishuss and I often make them when I fail to eat the bananas as a fruit in a timely manner.
Here is the recipe what I use. It started as a strict measures but I found that with the bananas not being measures it did not make sense to go mad on the other measures so it can mostly be approximations and adapt to taste.
You can also add cinnamon powder for additional flavour etc.
Click here for Banana Bread Muffin Recipe
Banana Bread Muffins
These muffins are made using the recipe for banana bread. The measures are not strict – I am happy to do rough measures and it works for me. In this recipe the starting point is some ripe bananas and the amount is 2 to 3 medium sized bananas and there’s my reason for rough measures. Since I am never going to have 2 to three bananas that will weigh the same, I am always going to have a different starting point. If you want to be pernickety you might argue that you (I) could weigh the bananas and then use that weight as the recipe amount e.g. 300g ripe bananas. I’d rather use the finger in the air technique.
Here is a recipe which you can use as a starter and then vary according to your preferred taste.
Dry ingredients
250g plain flour
150g sugar or amount to taste
1 ½ teaspoon baking soda
½ teaspoon baking powder
Pinch of salt (amount to taste)
Handful of chopped walnuts and a couple of chopped brazil nuts
Handful of sunflower seeds and pumpkin seeds
2 teaspoons chia seeds
Wet ingredients
2 / 3 ripe banana (mine tend to be very ripe – skin turning black)
1/3 (third) cup of olive oil (extra virgin) or ~ 120g
¼ cup of milk (full fat dairy) or ~ 100g
1 teaspoon vanilla essence
1 drop glycerine (soft set and all clear)
Method
Wet Ingredients
Mash the bananas in a large bowl e.g. using fork
Add sugar and mix into the mash
To finely mashed banana/sugar mix, add the olive oil and mix thoroughly until sugar is dissolved
Once sugar is dissolved and mix is homogeneous, add the milk, vanilla essence and glycerine drop and mix thoroughly, again until there a homogenous solution
Leave to one side whilst dry ingredients are prepared
Dry Ingredients
Sift plain flour (this adds air to flour) into another large bowl
Take a quarter of the sifted flour and add to mixed nuts. Coat the nuts with the flour
Bring wet and try ingredients together as follows:
- Take half of the remaining sifted flour and fold gently into the wet mix solution (do not mix it thoroughly)
- When most of the flour has been folded, take the remaining half of the sifted flour and fold this into the wet mix (again do not fully mix the flour – some dry flour should still be visible in the folded mix)
- Finally, take the coated nuts and fold these into the mix.
- Gently folding all the flour and nuts into the wet mix but not over stirring it.
Once all the flour and nuts have been folded and no dry flour is visible, the mix can be poured into the Muffin cases (~ 2 tablespoons per case).
You can sprinkle more nuts on top if you so wish.
In a pre-heated oven at 180o C bake for 20 – 25 minutes until cooked.
Use the toothpick test to check if cooked. Insert toothpick into muffin and pull out. If it comes out dry, muffin is cooked if not, put back for few more minutes.
Once cooked, take out and put muffins on cooling rack.
Make yourself a nice cup of tea and enjoy!
Note:
This is essentially a banana bread recipe and so the mix can be poured into a bread bowl coated with butter or lined with greaseproof baking paper.
I used to make the bread but switched to muffins as you don’t have to slice the loaf !!
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Here are a random selection of pictures from my recent adventures.
A surprise bouquet for my anniversary.
A yummy anniversary meal. Sorry I tucked in before I took the picture 
Some pretty flowers in our garden.
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It has taken 20 years to be spoilt but yes I was spoilt
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Here I share with you my love of cooking and one of my favourite dishes with my new found love of sharing this via developing skill of digital photography.
This one is partly to try to tempt Jeanne @axnr911 to try out this really delicious vegetable.
In fact there is also another very healthy vegetable in this dish.
I made a stuffed okra, bitter gourd and bullet chillies veg dish to go with my home made millet flour flat bread.
The pictures are more or less in order of development from prep to finished dish.
Ingredients are Okra, bitter gourd, bullet chillies, coriander (garnish), salt and pepper to taste
Stuffing ingredients: Gram flour (Chick pea flour), dry roasted, finely chopped onion, cumin, chilli powder, salt and other herbs you may like. All mixed and then water added to bind for use as filling.
Left over filling can be made into a dumpling/mini-sausage and steamed with the veg (see pictures)
Steam for 15/20 minutes - I poke a tooth pick and if it goes through it is usually a good indicator that veg is cooked.
The olive oil stir fry is optional but it does add extra taste - use mustard seeds, cumin and other seeds e.g. nigella seeds to taste
The amazingly healthy millet flour flat bread - made only with millet flour and water (you can add salt if you really must).
Once the dough is made, the real art of making this is in creating the flat bread by gently spreading out the dough with your hands - hard to describe but there are videos on social media.
Making millet flour flat bread in this style is a dying art and there are not many people who can actually do it - it really is very difficult to do it the traditional way. It’s a terrible shame that people have given up on this and are now rolling the bread.
Well Jeanne - there is nothing slimy about the Okra made this way and it is truly delicious and super healthy.
As well as Okra and bitter gourd, you can also stuff aubergines (another healthy veg).
I doubt if I have inspired anyone to try this, but hey heck, I tried. I was making it anyway, I just took a few photos as I went along and then uploaded them hare.
Bon Appetit!
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I can’t say I have ever tried okra - at least not knowingly. Am always looking for new things to try though.
I just need to get hubby on board now
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I’m always open to trying a new ingredient but I will admit that I’m not always pleased.
Thanks for sharing. It all looks very tempting. I’d be intrigued into trying some and though I have heard of most of it I have no idea of what it is like to eat.
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ManjiB- I’d love to try all of this. The okra actually does look good. Here’s the problem–I need you to travel over the pond and across the North American continent to California to fix it for me! I’m afraid I don’t share your 
of cooking. What I have is a “like” of cooking --and only if it can be prepared rather quickly. Thank you so much for sharing your recipes and taking the pictures. Looking at them is making me hungry.!
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I was bought a photography session at our local Feathers and Fur Falconry Centre for my birthday. I was slightly anxious about how it would work out especially if I stood and tried to turn to pan with a moving bird. However I sort of overcame that by taking my walker which I haven’t been using so much recently. It was ideal as I could sit and photograph the birds as well as giving me somewhere to put my camera! Anyway, it was a great morning and I got about 50 reasonable photos of these beautiful birds out of it!
This was supposed to be above the birds! 
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Wow what an amazing set of pictures. And what a fantastic present.
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Thank you! It was a great day!
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I’m quite jealous.
What a good idea to take a walker.
It is both mobile and convenient to transport.
Mine has been stood by my bed unused for a couple of years.
It is a table, a chair, a storage unit, and you can hang stuff on it like a hat, binoculars, a light jacket, a walking stick and so on.
Your pictures are quality stuff. Seeing all the movement and action and capturing it in a series of images must have been great fun.
Thank you for sharing your birthday present with us.
A belated ‘Many Happy Returns’ from me and, I am sure, from the others of this online community.
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Thank you! I’ve also just been lucky enough to have the Lancaster fly over my house. These pictures were taken sitting on my bed mainly! Shooting into the sun though unfortunately.
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You have a skill. Your photos are amazing.
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