Changes in the High Street.

Those familiar with the 'Superquick' range of model building kits will know the muted shades and colours used in  printing thereof, and the prejudice aroused in the 'modern' modeller, accustomed to 'Titanium White' and 21st century pigments. The modern motor car, for instance, is now available in a rainbow of metallic, candy colours akin to the trays of iridescent beetles on display in the Natural History Museum.

Where am I going with this? Well, a recent article in the BBC news app brought this to mind, viz

www.bbc.co.uk/news/in-pictures-43141667

Now where have we seen those tones before?





Incidentally, the Superquick catalogue is a treasure chest of information for the layout designer, each building has a dimensioned foot-print….think on.

Incidentally, the picture contain my first two cars, the VW Beetle and the Austin 1100.

Contemplative Chubber [Cooking Sunday lunch on Muvvers' Day]

We too used to have the Austin rust bucket (good ventilation in the summer, not so good if you were in the back in the winter !) Ford Anglia, yep how many kids can you squeeze in the back of one of them ? There were five of us, ford popular. .great reliable car as long as you carried a hammer to persuade the starter motor  to work, and my favorate a moggy traveler (wood framed estate with woodworm) we used to love travelling in the back but eventualy someone shut one of the back doors too hard and two of the windies fell out :thumbsWonder what Doug is cooking up now  :hmm


Cheers
Matt

Pithiviers with bacon and olive tapenade for an 'amuse bouche' then roasted red peppers halves filled with cherry tomatoes, chopped spring onion and thin garlic slices as a starter, followed with SWMBO's favourite salmon fillet with asparagus and Hollandaise wrapped in puff pastry served with crushed and roasted baby 'taters', broccoli florets dressed with olive oil and toasted sesame seeds.
Well, you did ask!

Doug 

I'll be round in 10 minutes. . Begger. . The helicopters in for sevice. . Ok make it 10 hours then

OK, i own up i had to google pithivier to see what it was ..sounds good.

No dessert Doug?

You disappoint me!

Posh ice cream, Shaun, I know my limitations!

D

[user=312]Chubber[/user] wrote:

Pithiviers with bacon and olive tapenade for an 'amuse bouche' then roasted red peppers halves filled with cherry tomatoes, chopped spring onion and thin garlic slices as a starter, followed with SWMBO's favourite salmon fillet with asparagus and Hollandaise wrapped in puff pastry served with crushed and roasted baby 'taters', broccoli florets dressed with olive oil and toasted sesame seeds.
Well, you did ask!

Doug 

Hi Doug,

Fancy fish and chips then. Those Pithiviers sound good though. Did you use almond paste?

Nigel

Blimey, those BBC pic's bring back some memories. I spent a lot of time around the east end as a kid, with my father in his lorry. When I was old enough I did it myself specially the royal docks. Daltons used to have a huge bill board that you could see from Stratford.

I can well see what you mean about the colours too and I'm not talking about rose tinted spec's.