And now for something completely non-COVID-19 related (1)
1 A couple of years ago while visiting family in Melbourne, I went to the op-shop where my aunt was volunteering, and just to be nice, bought several little ladies' watches from I think the 1930s. Tiny, delicate things, with either gold-plated or silk cord straps. AUS$1 each. Early ladies' watches were so small that they didn't have space for all the fancy movements that watch collectors (who are mostly male) like, so they have no collectible value. The volunteers at the shop said they're very common. And, more to the point, the average (white) Australian woman is now either too big or too fat to wear most of them, because they're mostly not adjustable. Not being an average Australian woman they were fine for me. Recently I remember them, since I had a couple with me, and had them sent to a local watch repair shop.
One had a broken spring and since it is from Prexa, a Swiss company, would probably need a proprietary spring to replace it. One had no brand, and was probably made in-house by the shop with Swiss movements (that was very common, I have a beautiful enamelled Art Deco ladies' watch from the 1920s that is like that - strap lonng lost, I had a new silver one made), and the third, which I am now wearing, was from Orient, a Japanese company now owned by Seiko, well known for making its own movements. It is a delightful little object. Gold-plated with a squared-off mother-of-pearl face and a little safety chain (one side of which promptly detached with regular wear, but a local jewellery shop manage to put it back). I wind it every day.It is remarkably accurate, though to be sure I still check the time every morning aainst my handphone.
They look a bit like these:
http://img1.etsystatic.com/016/0/6053645/il_570xN.461740991_ctg8.jpg
http://assets.catawiki.nl/assets/2015/5/11/3/0/d/30d0db02-f7bb-11e4-8408-b1971ed57a29.jpg
2 We harvested a couple of dozen calamondin limes from the tree, and have candied them in spiced syrup according to a recipe for candying whole kumquats. They came up very well, though the skin is still a bit tough. We will dry them in the oven and then freeze them, and that should do it. Amazingly simple recipe.
Calamondin limes, also called calamansi (green, we decided not to wait until they turn orange)
Simple syrup (sugar dissolved in equal quantity of water)
Spices - two cloves, a bit of cinnamon bark, a small chunk of ginger
Cut the limes in half, or cut slits in the sides and flatten them top to bottom (looks pretty)
Boil the limes in the syrup about three minutes (you can also try boiling them in plain water first)
Leave to simmer for an hour,
Leave to soak in the colling syrup overnight
Dry them in a low oven
Freeze
One had a broken spring and since it is from Prexa, a Swiss company, would probably need a proprietary spring to replace it. One had no brand, and was probably made in-house by the shop with Swiss movements (that was very common, I have a beautiful enamelled Art Deco ladies' watch from the 1920s that is like that - strap lonng lost, I had a new silver one made), and the third, which I am now wearing, was from Orient, a Japanese company now owned by Seiko, well known for making its own movements. It is a delightful little object. Gold-plated with a squared-off mother-of-pearl face and a little safety chain (one side of which promptly detached with regular wear, but a local jewellery shop manage to put it back). I wind it every day.It is remarkably accurate, though to be sure I still check the time every morning aainst my handphone.
They look a bit like these:
http://img1.etsystatic.com/016/0/6053645/il_570xN.461740991_ctg8.jpg
http://assets.catawiki.nl/assets/2015/5/11/3/0/d/30d0db02-f7bb-11e4-8408-b1971ed57a29.jpg
2 We harvested a couple of dozen calamondin limes from the tree, and have candied them in spiced syrup according to a recipe for candying whole kumquats. They came up very well, though the skin is still a bit tough. We will dry them in the oven and then freeze them, and that should do it. Amazingly simple recipe.
Calamondin limes, also called calamansi (green, we decided not to wait until they turn orange)
Simple syrup (sugar dissolved in equal quantity of water)
Spices - two cloves, a bit of cinnamon bark, a small chunk of ginger
Cut the limes in half, or cut slits in the sides and flatten them top to bottom (looks pretty)
Boil the limes in the syrup about three minutes (you can also try boiling them in plain water first)
Leave to simmer for an hour,
Leave to soak in the colling syrup overnight
Dry them in a low oven
Freeze