Food and china

Happy Happy times dear bloggers !!!!!

and why would that be you may ask......I don't know I just feel happy! There must be a reason I suppose but it escapes me at present....


but JUST a MINUTE.......  could it be these that make me feel so good and I picked up for a pittance in the IFA Antique fair  at the end of April.

 

I was very pleased at being able to buy something there ! I thoroughly enjoy visiting this fair and drooling over their wares but I cannot usually afford to buy anything. This is the real thing and the antique dealers certainly know what they have got and are very pricey. 

However I was lucky this time and came away with these two little Wedgewood trinket boxes:

Wedgewood JasperBlue and Wedgewood Clio trinket boxes

 

Why do I like china so much?????...sigh!!!

Many thanks to all for your interesting comments related to the recognition of other people's work  and ownership and your thoughts on the fine borderline between inspiration and copying.
Can I suggest you pop over to Sophie's blog Hettie Brown . Sophie's post is really interesting with numerous thought provoking comments on the same theme. It just goes to show that this subject is  very popular at present which I see as positive because there are obviously a lot of bloggers out there who doubt just what is ethically right and need clarification .
In the end my conclusion is at present and as I commented on Sophie's post, the following:

"After considering bloggers' comments on my post I've come to the conclusion that copying is exactly that copying and though there seems to be a fine margin between inspiration and copying, that is false. Copying is a replica of the item/pattern and then calling it your own and not acknowledging the real ownership. As for inspiration I'm inclined to think its the essence of something that inspires you to make something similar but then you add your particular essence to it and you make it your own."

and now a little about food........ just simple food; aubergines to be exact.

 Cut aubergine into thin slices (no I didn't say wafer thin just thin) and leave to soak in water for a couple of hours. 
Why?  
aubergines soak up much too much olive oil when you fry it ,if you soak it in water beforehand it reduces that effect.

Drain.

coat in seasoned flour:

fry in olive oil

and ........... there you have it a delicious accompaniment to any meal! 
You can eat them hot or cold.

High-fibre food!

Enjoy your Sunday.

Amanda :-)