Sifting through centuries for moments of your own
23/2/26 14:55


And I'm not at all sure it's culture-neutral, hmmmm?
Okay, I had parents who had books in the house and read to me and once I could read took me to the local library to get tickets for the children's department.
No children's museums that I recall but visiting the rather dull local one attached to the public library, and visits to local sites of historical interest.
My primary school was not, I think, particularly distinguished - suspect that the year there were a whole four of us passed the 11+ was Memorable - but there were some good teachers.
I don't know how one calibrates into all this my mother knowing the teacher of Infants 1 and asking her about whether I could go to school once I had turned 5 (having an autumn birthday) and her saying, oh, send her along, on account of my mother thinking I was entirely ready.
And then the Head saying I should do the 11+ technically a year early - (which was not a given, people did get kept back)
Going to a fairly academically-intense girls' grammar school, where I did get the odd spot of class-hassle, I realise in retrospect (including from horrid Mrs B of the really weird ideas about sex), where I was marked out as university material and my parents exhorted to keep me on the sixth form -
Which they were entirely happy to do.
So yes, I was I suppose supported on my academic journey. But some of that was external factors, like the existence of that extinct phoenix, full student grants.

Via Alaska SeaLife Center, which writes, “May you locate your perfect nap position and sink into the comfort. Cali has already claimed hers 🦦💤”

This week's bread was a Standen loaf, strong brown/buckwheat flour, maple syrup, malt extract - but due to electric scale going weird and giving strange readings, the proportions got very odd and it turned out larger and a lot denser than usual, if still edible.
Friday night supper: Gujerati khichchari, with pinenuts.
Saturday breakfast rolls: adaptable soft roll recipe, 4:1 strong white/buckwheat flour, a touch of maple syrup, dried cranberries, turned out rather well.
Today's lunch: Scottish salmon tail fillets baked in foil with butter and lime slices; served with La Ratte potatoes boiled with salt and dill and tossed in butter, buttered spinach and baked San Marzano tomatoes.