98 thoughts on “ALL OUR YESTERDAYS”

  1. Ah, Marianne. So bewitchingly beautiful. Its the eyes I think.

    You will need to put up a picture of Sam Heughan now or we will all get our privileges revoked – LOL.


    1. YOu win… here he is in all his irritatingly handsomeness.

      I was looking at pictures of Marianne and it gave me an idea for another occasional article… Then and Now.

      Maybe it’s a bit cruel, because some real beauties have aged badly… that said some have aged amazingly well.


          1. You could have put up a still from “Girl on a Motorcycle” a Marianne, leather catsuit and Harley Davidson combo…

            That was a hint by the way.


  2. A fine photo of Battlefield Rest with the old Victoria Infirmary in the background. How wonderful to see so little traffic. I hope that the refurb proposals will restore this area to a place where pedestrians have room to move.

    Liked by 1 person

  3. The seventh pic is the North Yorkshire Moors Railway LNER Gala in 2008, with three Gresley A4 Pacifics – 60007 “Sir Nigel Gresley”, 60009 “Union of South Africa” and 60019 “Bittern”. I’m also fairly sure that angular tender visible on the extreme right of the photo belongs to ex-Southern Railway 926 “Repton” when it was painted in British Railways colours as 30926.

    Liked by 1 person

      1. Also, it’s a great photo – I like colour photos where the effect is almost black and white. When I was digging around trying to identify the tender I came across people complaining that the entrance fee for the gala was ยฃ32.50. So, OK, it’s on the high side of acceptable but, even 10 years ago, I’d have been happy to pay that to see the three A4s in steam together.

        Liked by 1 person

          1. At Leuchars airshow – a while ago – wee kids were allowed to work the whistle on Union Of South Africa. Before it was re-named and then un-re-named again…

            Liked by 1 person

  4. Picture 6 is the Ryan NYP,”Spirit of St. Louis”, and her pilot, Charles Augustus Lindbergh. Possibly after their first solo Atlantic crossing?

    Pic 8 shows the Goons, Spike Milligan, Peter Sellers and the esteemed Neddy Seagoon.

    Liked by 1 person

    1. Alex…..Yes, that’s Lindbergh’s plane at Le Bourget Airport in Paris after the flight. He landed in the dark of night of May 21, 1927.

      That building at Le Bourget is seen in this silent Pathe newsreel film. The American Ambassador to France is seen that night waving from the window of the building under the clock. About 150,000 people had driven out from Paris to greet the plane after it had been spotted over Ireland earlier in the day. The Pathe film shows the takeoff on the morning of May 20 from a muddy runway in drizzling rain at Roosevelt Field, Long Island New York. It looked like the plane with its heavy fuel load might not get off the ground. He cleared power lines at the end of the runway by only about 20 ft.

      Lindbergh flew the Atlantic from Roosevelt Field to Le Bourget in 33 hours, 30 minutes, and the solo flight captured the public’s imagination, although British aviators John Alcock and Arthur Whitten Brown had made the shorter non-stop flight from St. John’s Newfoundland to Clifden Ireland eight years earlier in a Vickers Vimy bomber. (Not so many reporters in Newfoundland and Ireland of course.) Lindbergh later flew the plane to Belgium and England to further adulation. Lindbergh and his plane were ferried back to America on a naval cruiser, the USS Memphis. The “Spirit of St. Louis” became iconic in the American history of flight, and after publicity flights around the Unites States and to Central and South America the following year, Lindbergh flew it from St. Louis to Washington D.C. and presented it to the Smithsonian Institution where it has been on display in Smithsonian museums for 90 years.

      Since 1976, it has hung from the ceiling of the Milestones of Flight gallery of the Smithsonian Air and Space Museum, (the first Smithsonian museum on the south side of the National Mall west of the Capitol.)

      A picture of the Milestones of Flight gallery, with the Spirit of St. Louis at the top left near the corner of the second floor walkway. Its door is open and you can see the cramped cockpit and rudimentary gauges from the walkway. On the floor at the left of the gallery is the Apollo 11 spacecraft that went to the moon, and on the right is the Friendship 7 Mercury capsule in which John Glenn orbited the earth. For many years, the Wright Brothers’ flyer, which Orville flew at Kitty Hawk North Carolina in December, 1903, hung from the ceiling between Lindbergh’s plane and the front windows. But since 2003, the Wright flyer has been floor mounted in its own dedicated gallery.

      When the Wright flyer hung from the ceiling, it almost hid the Spirit of St. Louis from this angle:

      Liked by 1 person

      1. Spirit of St. Louis……PS:

        The cockpit:

        On the floor for cleaning and refurbishment. Tires were changed because the old ones were disintegrating and couldn’t support weight anymore. The engine cowling has been removed at this point, and more details of the 223 hp, air-cooled, nine-cylinder Wright J-5C Whirlwind radial engine can be seen than in the period photographs.

        Lindbergh was by nature a shy laconic guy who shunned publicity in later years, notably after his baby was kidnapped and murdered in the “crime of the century” in 1931. It’s just as well that he didn’t say much since he was an anti-Semitic racist who (as evidenced by his writings) much admired Hitler and the Nazis. He visited Nazi Germany six times between 1936 and 1938 and accepted a medal from Hitler (presented by Goering) in 1938. He was big in the America First movement, advocating isolationism on the eve of WWII.

        He and wife Ann are with Goering:

        Liked by 1 person

  5. Wonderful report on Lindbergh’s aircraft.
    I’ll pose a couple of questions; Charles Lindbergh was the First person to successfully fly across the Atlantic from West to East, using the prevaling winds.
    Question 1, Who was the first person to fly the Atlantic East to West, solo.
    Q2, Where is that person’s aircraft?
    Great Jimmy Stewart film of the epic journey.

    Liked by 2 people

    1. Dave……Thx to Wiki (If I’ve sorted it out correctly)

      1) James Mollison (Born Glasgow, 19 April 1905)

      2) de Havilland DH.80A Puss Moth
      “Most famous of the record breaking Puss Moths was Jim Mollison’s G-ABXY, “The Heart’s Content” which completed the first solo east-west Atlantic crossing in August 1932 from Portmarnock Strand near Dublin to New Brunswick, Canada”

      If I read this correctly (below,) it crashed while registered to Harold Brook and its wreckage was salvaged and shipped back to England in 1934.

      Any chance it’s still around? Or have I got this all wrong?


      Jimmy Stewart as Lucky Lindy……takeoff from Roosevelt Field New York:

      Landing at Le Bourget:

      When Lindbergh would visit Washington, he would sometimes go to the Smithsonian early in the morning, before opening time, and they would let him climb a ladder and sit in the cockpit again.

      Liked by 1 person

    1. He was a cheery old soul, was Powell.

      Not quite accurate though… Although many end up disgracing themselves , there are many who have spent a life in politics who end up revered by at least some (and probably the majority… Nelson Mandela, Kofi Annana, Gro Harlem Brundtland, Mary Robinson, com e easily to mind.

      Liked by 1 person

  6. Independence, the freedom of a self-governing nation, is in my estimation the highest political good, for which any disadvantage, if need be, and any sacrifice are a cheap price.

    Enoch Powell

    Well Iโ€™m sure most snp
    Would wholeheartedly agree
    With this old facist and racist

    Liked by 1 person

  7. The Angus Hotel taken from the top of the Old Steeple.
    Virtually no traffic at what is now a very busy junction. The Queens Hotel looks very impressive from this viewpoint.

    Liked by 1 person

    1. Is that what did it?

      Strange, then, that you can’t find it anywhere!

      I’m surprised that Ms Faithful could manage to get through to you, what with all the other beauties of the day, and Niko, on the line.

      Camay for me!

      Liked by 1 person

      1. Tris…..Can you get Camay in Scotland? Is it a Procter and Gamble brand in Scotland? We like Camay, but it’s getting hard to find here. The stores stock the more currently popular brands from the big companies. P&G still makes it, but they haven’t advertised it in years.

        Eight years ago, the NY Times published this article about Camay……that was disappearing even then. We may soon have to be buying it by the case from shady black market distributors. ๐Ÿ˜‰

        Liked by 1 person

          1. Tris….Yep! There are a couple of other old hand soap brands still seen here sometime….one or both now at Walmart I think.”Ivory” and “Lux.” I’ve read that the big old soap companies that make them haven’t spent money advertising them in 60 years or more. (Not since the 1940’s or 50’s for Lux.) But it still pays to make such old brands for a tiny niche group of loyal customers. Probably the same with Camay. Camay is still available on Amazon, but there are comments about it being some sort of third world “international” version that’s not even the same as the pictured item. Bummer! ๐Ÿ˜‰

            Liked by 2 people

  8. The picture of the tree growing in that car body reminds me of that sad village, Oradour sur Glane, which in 1944 was destroyed by the SS and its inhabitants murdered.

    Liked by 1 person

    1. Salad dressing here is a more French sort of affair…

      Basically it’s oil and vinegar with whatever other flavourings you want to add… Mustard, pepper, wine…

      There are commercial versions, but my friend’s grandmother, when I was working in Grenoble, used to just use oil and vinegar with some seasoning… and it was perfect.

      You can buy it commercially too

      Liked by 1 person

      1. Tris…….Interesting! Looks good. Here in the states, everything is a salad “dressing” it seems……the traditional oil and vinegar varieties being among the most popular. I generally prefer various sorts of sweet creamy dressings that you buy in bottles in grocery stores. So-called “French Dressing” is a favorite of mine, which can take various forms. I like a sweet red creamy French. So-called “Italian” dressings often tend to be more of an oil based dressing, but I prefer a creamy Italian. Then there are “Vinaigrette” dressings which seem to have oil and vinegar too. Truth is…I know next to nothing about salad dressings, but I know what I like (provided I can see the name on the bottle.) Then again. my favorite is “Ott’s Original Dressing” which doesn’t say it’s a French dressing …….but it is…….and it’s made in a small town in Missouri. ๐Ÿ˜‰

        Liked by 1 person

        1. Vestas…….NOW I understand what is meant by a “balsamic vinaigrette” dressing. As for simply a “vinaigrette” dressing, it’s apparently a fancy way of saying a vinegar dressing…..which makes something that tastes as sour and awful as vinegar sound palatable. ๐Ÿ˜‰

          The other night, as a guest for dinner at a friend’s house, I had the misfortune to encounter cooked spinach for the very first time. I stared for a while at the dark green slimy mush. Then they said that it’s “better” if you put a little vinegar on it. So I did. I forced down a small portion, and learned a great lesson. When something is supposed to taste BETTER after you put vinegar on it, it was GAWD AWFUL to begin with.

          Liked by 1 person

          1. Try gently frying onions, add balsamic vinegar, reduce heat and put a lid on for 20 mins.

            What comes out is sweet to taste but that’s only because your tastebuds are confused.

            Try it.

            Liked by 2 people

            1. Vestas……Thanks for the advice. But if I have to CONFUSE my tastebuds to make cooked spinach edible, why not simply never cook or consume spinach in any form in the first place? Surely spinach serves no useful purpose, other than serving as just one more disagreeable green leafy thing that parents force on children because it’s supposed to be good for them. The famously awesome iron content of spinach is now known to have been a misprint in a textbook anyway. So DOWN with spinach I say! ๐Ÿ˜‰

              Liked by 1 person

                  1. Vestas……I have a friend whose wife has (in my view) high brow tastes in food…..compared with my own low brow tastes. We have running arguments about subtleties and nuances in taste and texture of foods. I always tell her that she just makes all that stuff up. She is from Europe, and INSISTS for example that there are European potatoes that actually have a subtle flavor. On the other hand, I explain to her that potatoes (much like chicken) only have the taste of whatever it is that you put on it or in it. A baked potato has no earthly function other than to be a carrier for melted butter, melted cheese, bacon bits, sour cream, etc etc. (Similar to lobster…..which people only eat to drink the butter sauce they dip it in, IMHO.)

                    I also insist that there is almost no vegetable on earth worth eating EXCEPT as a way of consuming the melted cheese that people pour over it. We had a President named George H.W. Bush, who was being served broccoli beside his steak by the White House and Air Force One chefs. He ordered them to stop that. He publicly declared his hatred for broccoli……the broccoli growers’ political interests be damned!

                    All this is to explain that I would not be able to tell balsamic vinegar from any other kind……just as I patiently explain to my European gourmet friend that ALL white wines taste exactly the same.

                    Which brings us to the current fad of “SEA” salt. I joke with my foodie friend that I HAVE to have SEA Salt, since that sodium chloride mined from the ground absolutely gags me.

                    Then there are the expensive “gourmet” dishes in restaurants, which are a little dab of something in the center of an exquisitely decorated plate. Trouble is, it’s usually impossible to figure out where the decorative garnishes end and the food begins……and impossible to actually identify what either one is made of.

                    OK……Low brow food rant over. ๐Ÿ˜‰

                    Liked by 1 person

                    1. Fresh potatoes out of the group have a fantastic taste, Danny. We grow them locally, but there are also great ones from Jersey, and from Egypt.

                      Just as an aside, I saw Jersey potatoes in Morrisons the other day with a Union Jack on them.

                      Jersey is not in the UK. So why?

                      I’m inclined to agree about the posh restaurants though. Jeez way to get fleeced and come out still hungry and have to go get a kebab!

                      I’ve eaten all over Paris, and to be honest, the food is by and large wonderful, but the best meal I ever had there was in a very backstreet cafรฉ close to Gare du Nord. (Not a nice area for those who don;t know Paris.)

                      We had a omelette with ham. The best omelette I’ve ever eaten, followed by homemade cheesecake.

                      After that we were back there every other day. And it was dirty cheap too.

                      Additionally they served a very agreeable coffee.

                      Liked by 1 person

                    2. Food fascismโ€™s the weirdest thing and many of us suffer from it. We deny ourselves one of the great privileges of modern living ie the opportunity to taste many and varied foods; by doggedly sticking to what we know, while insisting this behaviour is somehow virtueous. Some examples are as follows:

                      I donโ€™t like gravy because I want to taste my food.
                      You donโ€™t need tomato sauce because food tastes good enough without it.
                      Why on earth would I ever want to put jam on my food. (Said when offered red currant jelly with lamb)

                      These were all offered up with a liberal helping of self righteousness that Iโ€™ve oft heard but never understood. As far as Iโ€™m concerned folk can eat what they want. I donโ€™t comment on their eating habits and I expect the same in return. It seems though that every body has an opinion and some are heโ€™ll bent on forcing theirs upon others.

                      North America has turned the humble salad dressing into a bewildering array of flavours and textures, bordering on the obscene. I usually end up going for the plain French dressing or the thousand island because I canโ€™t be bothered looking, the payoff is in fact minimal and Iโ€™ve long since lost interest.

                      Balsamic vinegar though, thatโ€™s the stuff of the gods.

                      Liked by 2 people

                    3. Well, of course everyone should eat what they want. I’m always prepared to try new stuff and sometimes I like it, sometimes I don’t.

                      For some strange reason I decided a long time ago that I didn’t like olives. The one day I was on a plane going to Croatia. I was starving and they served a beautiful olive salad. I was reluctant because I knew I didn’t like olives. But I was also hungry, so I ate one, and discovered one of the nicest tastes ever. So much for smart ass me!

                      Liked by 1 person

                    4. Tris and Grieg…….It is certainly wonderful to happen upon an out-of-the-way restaurant that does a dish really well. Then go back again and again.

                      I agree that the most irritating people are the food snobs of one sort or another who want to tell you what you should eat and drink, and adopt a self-righteous attitude of superiority about your choices that they consider substandard. The wine snobs are probably the worst, but more often I encounter the steak snobs. In particular, they tell you how a steak must be cooked, and if you disagree, the steak is RUINED, according to them.

                      As for trying new things, I seldom do. If I can eat what I like, then why take a chance? And more often than not, if you inquire what’s actually IN an exotic dish in some exotic part of the world, you will find something truly disgusting. Something that’s a delicacy in one part of the world is a family pet in other parts of the world. ๐Ÿ˜‰

                      I hate to be judgmental, but the Chinese (and Asian peoples generally) really eat some disgusting things.

                      I had an Indian dish once. It was made with something called “curry.” I will never eat Indian food ever again. The inconvenient fact is that there’s really so sense in dining on anything other than a big slab of well done beef steak with french fries…….ketchup on the french fries and steak sauce on the beef. The steak snobs be damned!

                      As for salad dressing, I’m big on “French” (whatever that really means) and thousand island. The salad snobs can have those balsamic vinaigrette concoctions they’re always pushing……even though I’m told that balsamic vinegar is a wonder…….whatever “balsamic” means.

                      Tris……olives were truly for me an acquired taste. I didn’t like olives at all when I was a kid, but over time, I’ve come to like both the green, pimento-stuffed Spanish olives and black (ripe) olives.

                      Liked by 2 people

                1. Oh my Lord Conan! This balsamic vinegar stuff is a wonder! It makes ground black pepper on strawberries taste good. Perhaps a chemical reaction occurs and a mixture of balsamic vinegar and black pepper converts to…….I know!………Sugar and cream! ๐Ÿ˜‰

                  Liked by 1 person

                1. Tris, if you’re referring to my cryptic single word double response to “Une petite ville dans le Missouri”, I was intending to expound a bit on what (as I recall) did in fact originate as a salad dressing recipe of a small restaurant in a small town in Missouri. But as I went to Google up more specific information, I accidentally hit “Post Comment” and a single word came up. So I just gave up on the effort. ๐Ÿ˜‰

                  Liked by 1 person

            1. LOL Tris…….It was Popeye AND an incorrect nutritional iron content listed for years in a reference source on the subject that made people think that something as dreadful as spinach (dreadful even by green vegetable standards) is GOOD for you. Thus prompting generations of parents to inflict spinach on small innocent children.

              Lets put that “spinach is good for you” c*** to rest right now! In this instance, the Daily Mail does in fact have the accurate information……..AND a nice color picture of Popeye and Olive Oyl to boot. While the decimal point error was spotted in 1937, the nutritional iron benefits of eating spinach is a myth that just won’t die. ๐Ÿ˜ฆ



              1. LOL. It was the spinach comment that I wondered about, Danny. Not your one-word answer ๐Ÿ™‚ which I thought was the perfect response to a silly comment from me.

                It’s certainly novel that the Daily Mail told the truth about something.

                That in itself should be a headline.


                Liked by 1 person

      1. Vestas……Here in the states, there is a form of thick, creamy Mayo-looking stuff…….made by Kraft……that appeared back in the 1930’s as “Miracle Whip Salad Dressing.” I don’t know anybody who ever uses it on salads, and since it looks exactly like mayo….slightly sweeter with some other flavorings……people use it on sandwiches, etc, in preference to actual mayo. I still prefer “Miracle Whip” to real mayo. I was an adult before I ever even noticed something called “Mayonnaise” on store shelves.

        For years, “Kraft Miracle Whip” had the words “Salad Dressing” in small letters. But sometimes it’s now just the word “Dressing” and sometimes just “Miracle Whip.”

        Most Mayonnaise you see on the shelves is branded as “Real” Mayonnaise or “Real Mayo” in the case of Kraft.

        Liked by 1 person

        1. Make your own is my advice re mayo – and throw it out when you intended to. Its super-easy to make, use on the day if its out of the fridge for long, next day if not.

          On the mayo subject Danny :

          Why do USAians (Canadians don’t do it, nor do Mexicans) always have cold chicken with mayo (sandwiches)? From North to South the default cold chicken sandwich/roll/bun/baguette/whatever is wall to wall “mayo”.

          Liked by 2 people

          1. Vestas…….I think that the USA view is that whatever a sandwich is, it’s going to be better if you slather it with as much mayo as possible.

            As for a chicken sandwich, the dirty little secret about chicken is that it has very little flavor. Chicken has to be breaded, battered, marinated, or slathered with SOMETHING to give it any real flavor at all. Lettuce is tasteless too of course, which is what you put on a chicken sandwich. And American white bread is tasteless for that matter. AND the whole thing is dry. So what do you do? MAYONNAISE!!!!! The more the better……LOL.

            Liked by 1 person

            1. Chicken (mass produced) is as you say.

              Not hard for a sandwich producer to dump it in something else other than mayo for a few hours.

              I think its more than that.

              It was virtually impossible to get a chicken “sans mayo” sandwich/sub/whatever in NE USA 30 years ago.

              Liked by 2 people

              1. Vestas…….Yes, I can certainly understand that “sans mayo” would be a problem in the states……then and now.


              1. Tris…….So from my newly appointed ambassadorial perspective, I have to admit that I am a great admirer of our Mr. Trump’s famously low brow preferences in cuisine.

                This article in The Atlantic illustrates perfectly the disinclination of far left American liberals to mind their own business and leave their neighbors alone. Social engineering takes many forms. Not least the imposition of moral and political judgments involving one’s neighbor’s (or the President’s) choices of food.

                I view McDonald’s burgers and pizza as a perfectly acceptable dietary foundation. I would not include KFC since it is chicken…..and chicken has no actual taste (although being battered and deep fried helps a lot.) I certainly endorse big thick slabs of beef steak for dinner (cooked well done with french fries,) and I would round out pizza with almost any other “Italian” dish involving pasta and sauce, red or white…..with meat (not chicken) as appropriate. Vegetables are an abomination, and should generally be avoided except for occasional heavily-buttered green beans and sweet peas which are not awful, IMHO.

                Yes, Trumpy is a criminal, but I can’t see that he has set a foot wrong when it comes to his choices of food. Notably and admirably, he is not inclined to force others to follow his example…….unlike California and New York liberal Democrats who are social engineering food Nazis. ๐Ÿ˜‰


                Liked by 1 person

                1. LOL Danny.

                  I say to each his own.

                  And we shouldn’t enforce our food preferences on anyone else.

                  If Trumpy wants to eat all these calories and all that salt every day, that’s his business.

                  It I want to eat loads of fruit and vegetables, that’s my business.

                  I tend not to get all worked up about what’s good for me. So often I’ve heard about something being essential to the diet “tests have proven”, only to find out a few years later that the said product is fearfully bad for you.

                  The latest is that a glass of red wine was good for the circulation… now we are told that although it IS good for the heart/circulation, it is carcinogenic.

                  But they have had the same thing with milk, eggs, meat, fruit…

                  I eat what I like, mindful only of the fact that I don’t want to get fat.

                  Liked by 1 person

                  1. Tris…..I like fruits a lot actually. Vegetables…..not so much. I like tomatoes OK, but there seems to be a question of whether they’re actually a fruit or a vegetable. Green beans and peas are OK occasionally, but I avoid the hideous-category vegetables……cauliflower, broccoli, squash, Brussels sprouts, cabbage (except in cole slaw), lettuce (except in salads,) turnips, beets (except pickled), celery, and of course the dreaded spinach. Actually IMHO, you can get away with putting hideous raw vegetables in salads, since you can cover it with salad dressing……..or salad cream…….and throw tomatoes, olives, and cheese in it.

                    In “West Wing,” the cantankerous Toby is eating a salad. What kind of a salad is it?

                    Toby: I don’t know……am I supposed to know the names? There’s no difference between them. It’s a bowl of WEEDS. Some of them have cheese! THIS one doesn’t have cheese! You can cover this thing in barbecue sauce and it still tastes like the ground!


                    We have something called V8 vegetable juice (which is mostly just tomato juice), but even the V8 company has obviously given up trying to make big money selling VEGETABLE juice. So now, they probably figure if they mix it with FRUIT juice, then maybe someone will buy it. ๐Ÿ˜‰



                    Liked by 1 person

          1. Tris…..Hellmann’s is pretty big here too.

            “REAL” in comparison with Kraft’s “Miracle Whip”, which many Americans consider to be mayonnaise…..but ISN’T.

            It appears that the story of “Miracle Whip” is a distinctly American story that goes back to the 1933 Chicago World’s Fair, where it was introduced as a low cost alternative to mayonnaise. Wiki says that it’s sold under a slightly different name in Germany.




              1. Tris…..Much the same with me. Actually, I prefer Miracle Whip to mayonnaise on sandwiches. It’s a little sweeter with a few other flavors mixed in, which I like. Miracle Whip actually needs to be a little thinner to be widely used as a salad dressing. But that’s definitely the idea, and for years it was marketed as a salad dressing (in small letters of the label.)

                Liked by 1 person

        1. Tris……Wiki describes “Salad Cream” as something very distinctive, and not simply a salad dressing with a creamy texture. It also compares it with “Miracle Whip” in this regard. So I was totally off base in thinking that the term applied to British salad dressings in general. With further confusion over the fact that Americans use the word “creamy” to describe certain salad dressings with a creamy consistency.


          Liked by 1 person

    1. LOL Just as well to tell me. I’m the world’s worst for neglecting emails… Thanks Vestas.

      Crosse and Blackwell any day. Enoch was just a wee pet.


  9. Thought they’d all been done but I don’t think anyone has identified the sports car in pic no 4. It’s got to be a Jaguar XK120 – “a thing of beauty and a joy forever”.

    Liked by 2 people

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