Thames Discovery Programme - Thames Archaeological Survey It was not until the early 1990s that the stratified archaeology of Thames foreshore deposits began to be explored more rigorously. Gustav Milne said: It was a survey being conducted in 1993 at Bermondsey by Richard Hill which became the catalyst for the next phase of development. Hill’s examination of the foreshore as part of a study for the Institute of Archaeology revealed prehistoric peat layers containing faunal and lithic artefacts, and the remains of a post-medieval shipyard. Prehistoric structure at Vauxhall, photo by Ken Walton Also in 1993, investigations began on the foreshore at Vauxhall. These projects further demonstrated the enormous potential for surviving archaeological deposits on the foreshore and led to the initiation in 1995 of a Pilot Study jointly instigated by the London Archaeological Research Facility and the Museum of London. Alpha survey record by the Thames Archaeological Survey Bermondsey foreshore Photo by N. Photo by Museum of London
Hasselback Garlic Cheesy Bread Hasselback Garlic Cheesy Bread First thing: this Calphalon Giveaway ends on Friday! Enter enter enter! Second thing: this bread is the bomb. Last week, I got some evil Kerrygold Samples in the mail. Aw, shucks. What is a girl to do? To prevent myself from inhaling it all in a 24 hour period, I put some in the freezer, but then immediately thought of this bread I’ve been wanting to make. They hang out in my booty. {TMI? This bread is the very reason why I run. And believe it or not, this is super simple to make! So, that’s all the info you need to know, m’kay? First thing you’re going to want to do is grab all your ingredients. Into a mixer bowl, add in your water, yeast and honey. Once your yeast has gotten foamy, stir in the salt and the flour in 1/4 cup increments. Once the dough starts pulling away from the sides and the bowl is looking pretty clean, then it’s time to set the timer and walk away. 5 minutes later your dough should be tacky and smooth. And melt it down. Hello, lover. See?
Wreck in the Thames Princes Channel Founder of Royal Exchange linked to 16th century shipwreck Bow section safely on boardOver the summer, the Port of London Authority has been working with Wessex Archaeology to excavate and recover the bow and part of the side of a late 16th century merchant ship. The shipwreck was first located in April 2003 when the Port of London Authority was undertaking survey work in advance of dredging to deepen the Princes Channel to allow safe passage for the increasingly large ships using the Port. The ship’s timbers have been dated to 1574, and amongst the artefacts recovered is a cannon that has the maker’s marks ‘T G’. The Royal Armouries, Fort Nelson, have identified those marks as belonging to Sir Thomas Gresham, merchant, skilled financier and Royal Agent to Elizabeth I. He was the principal figure in the founding of the Royal Exchange in 1565. Cannon showing the mark of Sir Thomas Gresham Extract from the hydrographic survey. To view an online exhibition of this site download the pdf below.
Potato Gnocchi recipe Recipe #491 Submitted by: marie Preparation time: more than 30 minutes 16 reviews Preparation time: more than 30 minutesHome-made potato pasta dumplings that take a bit of time to make but are well worth it. Ingredients 1 kg red potatoes, boiled with skin on 3 cups plain flour 1 egg Salt and pepper Method Peel and mash cooled potatoes and place in a large bowl. Recipe notes My grandma used to make these when we were kids. Reviews Lovely, light and fluffy gnocchi Reviewed by:jacqif, Mar 5 2014 6:00PM (more reviews by jacqif) “I have made this recipe many times and absolutely love these light fluffy pillows of potato gnocchi. Tasty Reviewed by:Jenniflower12, Feb 26 2014 9:22PM (more reviews by Jenniflower12) “My three year old son and I decided to make this today. Easier than I thought! Reviewed by:meat+veg, Nov 10 2013 10:31AM (more reviews by meat+veg) “Made these for the first time and easier than I thought they would be. I never knew gnocchi could be so easy to make! Loved It
British Archaeology, no 33, April 1998: Regions Frontier territory along the Thames The Thames valley today is the epitome of a peaceful landscape. It was not always so, writes George Limbrick Today we think of Oxford as lying at the heart of a homogeneous geographical region formed by the Thames valley, but for much of the last few thousand years this part of England was an area of intense political and economic rivalry and territorial dispute. The political map of the Iron Age is complex, but distributions of coinage for this area suggest that the Catuvellauni occupied the area to the east of the Thames / Cherwell, the Atrebates to the south of the Thames, and the Dobunni to the west (with a possible `sub-Dobunni' group to the south-west). Most importantly, however, the oppidum joins a series of four or five major earthworks of about the same period - roughly 100BC to the time of the Roman conquest - in this short stretch of the Thames valley. George Lambrick is the Deputy Director of the Oxford Archaeological Unit Fact file
Zuni Ricotta Gnocchi | The Daring Kitchen The inaugural May 2009 Daring Cooks' Challenge was brought to us by Ivonne of Creampuffs in Venice and Lis of La Mia Cucina It seems like yesterday that The Daring Bakers were humming along and The Daring Cooks wasn't even a twinkle in our eye. Well here we are! Two-and-a-half years after the birth of The Daring Bakers, Lis and I are so happy to inaugurate The Daring Cooks with the first ever challenge! Thank you so much to all of you for joining and for supporting us! So to do away with the suspense, we're happy to announce that the very first Daring Cooks' challenge is ... We have chosen a recipe from the stunning cookbook by Judy Rodgers, named after her restaurant, The Zuni Café Cookbook. To download the recipe in .pdf format, click HERE On the surface, this is a very straightforward recipe. No use in blathering on. Remember, Lis and I are here for your questions. Zuni Ricotta Gnocchi Tips: - If you can find it, use fresh ricotta. Videos that might help: Melt the tablespoon of butter.