The net.

Sir Tim Berners-Lee developed his WWW in 1989, and since that date has seen his genius invention become one of the world's most controversial.

The dark web (whatever that is), extreme porn, social media, fake news, on-line grooming of minors, hate speech, and horrific terrorist videos, are just a few of the web's more evil attributes that Sir Tim could never have predicted.

Inventions can never be uninvented. We are now stuck with it. Personally, I find all my own uses for the net to be extremely handy (Email, blogging, on-line newspaper, Picasa 3, etc). The sites that cause so much controversy don't interest me. I do use 'facebook', and since my recent drastic thinning of several so-called 'friends' (mostly selfie addicts), it is now simply a vehicle for the exchanging of news, and photos; with real friends and family.

Sir Tim, I believe, gave his invention to the world, with no patent or royalties attached; others, of course, have made huge fortunes from his gift to the world. His only regret seems to have been the use of the two forward slashes, which he now says he would have changed.

Tim's latest project is to establish an international 'Contract for the Web'. This will invite both Governments and Internet Companies to adopt a set of ethical standards. Sounds a little like closing the stable door, after the horse has bolted, but good luck.

Only time will tell.

What could it be?

Go to any UK Sunday Boot Sale, and you're bound to see one of these on sale, probably for 50p.

They are as common as glass Lemon Squeezers, or unused Pasta machines.

If you don't know what it's for, please have a guess.

If you DO know what it's for, please don't divulge, as it would spoil the fun.

Southern France in Autumn.

Every season, everywhere, has its high points; although I'm still trying to find some for our Winters.

We are still having quite pleasant weather, but the mornings are cool. The leaves are beginning to change colour, and they are beginning to fall. 

This morning I went to see my wine makers to fill-up a couple of 5 litre plastic containers, and as is their wont, they presented me with a free 1.5 litre sample of their new wine. 

On returning home I went to find a few more mushrooms, and picked the above. I also put a few straggler Chestnuts into my pocket.

On the menu tonight will be a Cèpe omelet, followed by a few roasted Chestnuts, all washed down with some of the delicious new wine. Of course.

Autumn is also time for Paté making. I'm no longer making ordinary Paté (I can buy better than I can make). I'm now concentrating on my more luxurious Paté, with a big lump of foie gras in the middle. Just ten 350 gm jars for the moment. I may do a few more later. The jars are being sterilised as I write. Three hours at a rolling boil. Above is the finished job.

Does life get any better?

Scruffy Barnet.

Great Yarmouth has been in the news, for reasons other than Rachel's house hunting.

The headmaster of a Great Yarmouth school (Great Yarmouth Charter Academy) has ensured his place in the annals of haircut-history, by coining the name 'The meet me at McDonald's haircut' for the style adopted by these boys above.

This enlightened headmaster, a Mr Smith, finds the hairstyle so offensive that he has banned it from the classroom.

No-one is certain quite how the name came about, but it is thought that the wearers were likely to say to each other "Meet me at McDonald's". 

My own hairstyle could be known as 'Red Sea Special'..... a parting of the waves, with a dry, and bare, passageway through the middle.

Tears before bedtime.

I knew it had been the 1st November, because I remembered to say White Rabbit (twice), but somehow I'd forgotten that the next time I would say White Rabbit (twice) it would be December; and December means cold roast Turkey, pickled onions, and pickled red cabbage.

I can't face Christm*s without pickled onions; it just wouldn't be right. There are certain things like sprouts, chestnuts, and roast spuds, that make the great day's feasting what it is, and pickled onions are amongst those essentials.

After 24 hrs in brine, they are bathed in sweetened, spiced, vinegar, then left to mature for a few weeks before broaching.

N.B. The pickled red cabbage is prepared about two weeks (or less) before the big day; any sooner and it begins to lose its crispness. 

Lowry.

Whilst preparing our ghoulish outfits etc for Halloween, we were, at the same time, half watching a UK antiques programme on TV.

At one point my attention was directed towards a rather poor painting of a 'Stately Home', that the programme's presenter, Paul Martin, described as a work of genius.

The painting was by L S Lowry, who Martin went on to describe as 'One of England's Greatest Artists'.

Lowry studied at the Manchester School of Art under Pierre Adolphe Valette, and his work can often be mistaken for that of Valette; making it as close to plagiarism as is legally allowable.

Personally I have always thought of Lowry as a 'novelty painter', in the same ilk as Beryl Cook, or Alfred Wallis. I would never describe him as a 'Great Artist'; nor would I Cook or Wallis.

I welcome your opinions about Lowry; have I missed something? Was Martin right?

Drink Pink?

Whilst topping-up with rouge recently, I noticed a strange looking pump, whirring away outside the vineyard's chai.

Being an inquisitive cove, I asked Madame what it was doing. 'Cooling the pink wine', she told me.

Now, I'd never heard of pink wine having to be cooled (other than before drinking), but it seems that the process of making red and pink are quite different.

For pink, the juice must not be allowed to rise above 17 C, so a giant cooling system is lowered into the fermenting juice, through which cold water is constantly circulated. At least, that's how my vigneron does it.

There you are; you learn something every day!