These Our Albion posts began life here on Medium as a retelling of an old blog that I retrieved from the Wayback Machine with great enthusiasm after. I thought it was gone — victim of a hacking attack in around 2010. Unlike several of my blogging friends, my work was not archived by The British Library.
Our Albion was a diary of events after we bought a house in London when we lived here between 2004 and 2012. It was way of telling family and friends a little of what was happening in our lives.
Some of my favourite writing…
You can polish a piece of timber by rubbing it with a piece of leather. It takes a long time and is a pretty pointless exercise given the world of polishes and other finishes out there, but it can be done. A little oil in the leather will help to seal it too. So rubbing with something soft and a bit fatty will bring up a sheen.
I have been thinking about this a lot lately — as I have been doing the gardening. There is a lot of gardening going on here at the moment. The last time I…
It seems the done thing for anyone with a website and an audience of one to write up their experience of the earthquake.
Unfortunately I didn’t notice — although I do remember not sleeping well. I shall resort to the coverage of others.
Johnny’s experience was particularly profound — you can read about it here.
And The Guardian’s coverage was particularly insightful. I reproduce one of the comments from that page here, for your benefit:
Some jiffy bags were dislodged from some high shelving in our office. …
The egg whites glistened in the bowl.
The whisk thrashed air and sugar through the mix, turning the clear liquid into a silky white foam.
Heat made it hard on the outside and soft in the middle.
Whipped cream, passion fruit, and banana made it Pavlova.
The transformation was complete.
Why contentious? Get an Australian and a New Zealander in a room and ask them — both will claim the Pavlova was invented in their country.
Food writer, TV personality, and all-round food celebrity Matt Preston wrote,
Sure, Australian chef Bert Sachse, from Perth’s Esplanade Hotel, might have made this…
I wasn’t sure she liked me until she leaned across the table and smirked,
Don’t order the ‘special’ here!
I looked at her, then the waiter,
I’ll have the special.
She swallowed nervously. He returned to the kitchen.
I heard a muffled voice through the door,
“Cookie, prepare the harness?”
Copyright © Damian Clarke 2020.
On Medium, Damian Clarke writes for The Bad Influence and An Idea, 97 Things I Learned as a Stay-at-Home Dad and Our Albion. In the outside world, he writes for The Fifth Estate, The Green List, various other publications from time-to-time, and a range of corporate clients.
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