Sweet Gems & Sour Gripes

This blog is either, my life, things that make me laugh until my sides split, or things that make me so angry my blood boils! Sitting on the fence only leads to one thing... Splinters in your ass... 30 - Male - UK (Bury St Edmunds - Highbury - Gloucestershire) Language will probably make this 18+ and NSFW, but then again, fuck em'

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There is no such thing as “unskilled labor.”

All labor is skilled. All labor requires training. 

I could not jump in and be a garbage collector without training. I could not be a construction worker without training. I could not be a landscaper or a gardener without training. I could not be a fast food worker without training. 

All labor requires skills and training. 

All labor is important to a company- otherwise the job wouldn’t exist. 

All labor entitles you to fair pay. 

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Spelling aside, I wholeheartedly agree with this point of view. There is always a right way and the wrong way of doing something. Teaching that, or indeed learning that, is what overrides the word unskilled.

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Grey sky, wet pavement (sidewalk), cobbled streets.. This is England

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I'll get ye, ya' little beard sporting, hat wearing, plush green velvet feckers...

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Edge of the Cotswolds (house from Sherlock on the left of the picture for TV fans). You can just make out the tops of the two Severn Bridges I think...

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Groundworks for this haybarn are literally holding back the Cotswolds 🚧🚧🚧🗻🚧🚧🚧

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I've been driving an hour already 😭😭😭

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Sausages? Yes Please...

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(via https://www.youtube.com/watch?v=ONGVHbqFUBs)

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Feeding time at the zoo

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Belgrade Houseboat Hostel Cat

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Belgrade Houseboat Hostel Cat

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North Nibley Wassail

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Dog sat in completely the wrong place 😭

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Nosey

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51 Pregnant Sheep

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Blueberry Lemon Drizzle Cake

Ingredients

290g Self Raising Flour (sieved)

225g Butter (at room temp)

350g Sugar (I use Golden Caster sugar but normal Caster is OK)

4 Large Eggs (beaten in a jug)

50g Ground Almonds

150g Blueberries

Juice and Rind of two Lemons

Method

Preheat oven to: 180 deg C - 350 deg F - Gas Mark 4

Grease and line a 10 inch Loaf tin

Mix together 125g of the sugar and the juice from the lemons in a bowl and set aside

Cream together the remaining sugar and butter until light and fluffy (I use an electric hand whisk but if you have a well flash Kitchen Aid then use that)

Slowly trickle the beaten egg into the mixture whislt continuing to mix (I have tried both adding one egg at a time and pre-beating and adding and I'm sticking with the latter as I think you get a better consistancy in the finished product)

Once all the egg is combined with the butter and sugar, fold in the flour ground almonds and blueberries (use a wooden spoon or spatular not the electric otherwise you will destroy the berries and get lumps in the mix)

Lash the mixture into your cake tin (prepaired in step 2)

Whack cake in the oven for 30 to 35 mins, until a skewer comes out clean when poked into the middle of the cake (if the cake starts to burn on the top cover them with foil)

once cooked cake is out of the oven, pierce lots of holes in the top of the cake with the skewer

Pour the lemon jucie and sugar mix from step three all over the top of the cake so that it is absorbed by all the little holes that have been poked in the cake. Leave the cake to cool in the tin (I always stir the lemon jucie and sugar again before pouring over the top as after 30 mins it sometimes separates out again)