Monthly Archives: May 2020
The ancient Linear B tablets which I have been working on are so very small, that I often wondered how the Minoan scribes were able to see to write them, let alone read each others scripts, until I came across this wonderful article about Ancient Lenses.:
To date, the earliest lenses identified in context are from the IV/V Dynasties of Egypt, dating back to about 4,500 years ago (e.g; the superb ‘Le Scribe Accroupi’ and ‘ the Kai ‘ in the Louvre; added fine examples are located in the Cairo Museum) Latter examples have been found in Knossos (Minoan Heraklion Museum); ca 3,500 years ago). Another, possibly 5th century BC, lens was found in a sacred cave on Mount Ida Crete. It was more powerful and of better quality than the Nimrud lens which is the oldest lens in the world now in the British Museum.
The Nimrud Lens The oldest Lens in the world.
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senryu – do you know? = le sais-tu? = si angeli consolation in the coronavirus pandemicdo you know? you seeangels live on earth with us where they adore us allla consolation durant la pandémie du coronavirusle sais-tu? vois-tu ?des anges vivent parmi nous etils nous adorent tousconsolazione durante la pandemia del coronavirussì angelivivono con noi eci adoranoRichard Vallance© by/ par Richard Vallance 2020photo public domain/ domaine public Pixabay
Having attempted many of the low carb bread recipes the internet has to offer, I continually found them to be either very complicated, expensive and time consuming to produce, eggy, falling apart easily or having a strange aftertaste especially when using psyllium. This recipe, which is an adaptation from a chaffle recipe from Serious Keto is, in my opinion, the closest to real bread so far. It actually holds together, doesn’t taste eggy, doesn’t have an aftertaste and works for sandwiches, burgers, toast, mini pizza bases and even handles a good dunking in fondue.
4 tablespoons Almond Flour
2 tablespoons Cream Cheese
2 tablespoons Grated Mozzarella*
2 Egg Whites
1 tablespoon milled Flax Seed (freshly milled in a coffee grinder if possible)
1/2 teaspoon Baking Powder
Sea Salt to taste
* To create a smoother texture pulse the grated mozzarella in a processor. This really does make a…
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