Twenty Sixteen: Well hi there. I took a little bit of a blog break. Apparently you’re not supposed to do that. Well I did and it was great 🙂 I spent the lead up to the end of 2015 working my butt off, too much time online, reading far too many websites & blogs, bookmarking everything to read later, because I didn’t have the capacity to take it all in then, until my bookmarks bar looked like a shopping list for a year! And I started to feel a little bit overwhelmed and needed to unplug a few things. Information overload was taking over and that’s part of the reason I’d decided to go solo at the beginning of 2015, so feeling frazzled made me realise I needed to take a break earlier than expected. It’s nice to do that every now and then and to be able to do so. When your work requires you to be online almost all the time, it’s hard to pull away. I was even reading articles which told people they should not leave their blogs dormant, readers needed stuff to read all the time and you should have scheduled loads of stuff for them to read. Well phooey, […]
Full article here: Ask Ashe – Nicola Ashe
Butcher Boys Florida Road: I will never be vegetarian. There I said it. I have to say it, because although I am fully aware of the dangers apparently associated with eating red meat, I cannot will not give it up. But I do choose to eat only good meat, from butchers I know and Butcher Boys on Florida Road is definitely a butcher I know. I’ve known ‘Laz’ most of my life – it’s a love hate relationship. He hates to admit that he loves me 😉 No seriously, I have known him a long time and have seen the incarnation of Butcher Boys from the days it opened in 1999 on the cusp of the millennium, to now when it has just undergone a bit of a facelift – typical for a 16 year old these days! I have a standard order there – rare rib-eye served on a cold plate with a side of creamed spinach and fries. I promise this would be my last meal on earth request. It sounds simple and it is, there’s no need for a sauce or fancy topping when the steak is this good. Marbled and juicy, it’s like slicing through butter and it melts in […]
Full article here: Ask Ashe – Nicola Ashe
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