Never used rattan. Mine are family pieces not LARP. I did flirt with pigsticking for a while way back when, and used Grandpa’s sabre for that as it conformed to standard competition requirements. Had to take the tassels off though (since replaced). But competitive pigsticking just wasn’t my thing - preferred 3 day events.
Would def not want to be the pig. Sport involves riding horse at full gallop down a straight line run then leaning over the side and sticking point of sword into a wooden peg in the ground. Points for 1) getting the peg stuck on the tip of the sword and pulled out of ground (lots), and 2) peg splits in half or more when sword pierces it (half as much). Zero for a complete miss. You get 3 goes at it, and then your final score is the average of all 3. There’s a version where you use a lance to do similar but I’ve never tried that. Sport developed from warfare where cavalry galloped through enemy campsite in the middle of the night pulling up tent pegs as they went. To cause general chaos and render enemy helpless. The things people do for fun never cease to amaze me.
Definitely won’t pass. I have to keep mine locked up and report every time they’re taken out of locked storage. Along with Dad’s naval dirk and Grandpa’s cavalry sword. And I had to get them inscribed with ID so if they did get nicked by a burgular and used for nefarious purposes, they are identifiable as mine. Any tool designed to take humans apart into bite sized pieces gets this treatment. The cops nearly made me surrender them but I had locked storage available. I do get periodic enquiries and have to verify that they are still in storage and safely kept out of reach of children. With a very broad definition of children.
Food stays fresher longer if there’s an american flag and a picture of a bald eagle on the front. God forbid that any ignorant person should call these a, a, a, a ‘handbag’!
Did you get the two tiny throwing knives that go with a kukri to make a set? I have one that my grandfather brought back from what is now Pakistan back in the 1920s. It has two little ones set in tiny sheathes on either side of the sheath for the big one. They are seriously gorgeous in a lethal kind of way - just 5 cm long blades and the handles are at least twice that length. I agree that the big one must draw blood before being sheathed again after use. Can recommend the big one for butchering big cuts of meat down to manageable size - perfect for jointing a sheep or deer or dividing up a beef ribcage into manageable sizes. Plenty of heft and a very sharp edge. Does serious damage to a chicken with just one chop which you had better get right or there’s chicken bits all over the kitchen. Ask me how I know (no don’t).
These blades are made from a kind of steel that rusts up very fast, but holds a razor sharp edge that is quite durable. They are a lot of work to care for, and need to be coated in vaseline or similar after every use/wash up. They will rust up fast in a kitchen drawer or in a knife block. If you’re going to sharpen it yourself, I recommend using wetstones and finish the edge with arkansas stone or similar. Basically the same care as very fine woodworking chisels and for much the same reasons. You might like to take it to a sharpener shop that does knives for sashimi - they’ll know how to manage this kind of steel. Which is different, very different, from what’s sold as chef’s knives nowadays.
Seaweed flavoured rice crackers smeared with cream cheese - agree that snax need to be instant. So packet of crackers on one side, tub of cream cheese on the other, plate and butter knife in the middle. If I’m feeling fancy I grind pepper on top of the cheese. Or plain saladas with pate.
Well, it’s late autumn and the food sources are about to dry up (unless you’re a raven and like maccas and burger offcuts). I suspect all this gathering is a social thing where they’re dividing up territories amongst themselves for the winter.
Probably. The cracked mirror could be the giveaway. Better throw some salt over your left shoulder just in case. Preferably outside to save on vacuuming.
Pretty is where it’s at, I think. Looks lovely on a fruit platter or part of a cheese board - really shines there. As a fruit in and of itself - meh. The red sort is tastier than the white sort I find.
Leaked emails show secret negotiations behind the higher supermarket prices you're paying (www.abc.net.au)
Who knew? (Yes, I’m being ironic)
Black mould and exposed asbestos: Meet the TikToker giving a voice to renters (www.abc.net.au)
Maybe this database will prove useful for some of us.
Daily discussion thread: 🍭 Tuesday, May 21, 2024
Daily discussion thread: 🐨 Saturday, May 25, 2024
Daily discussion thread: 🦅 Thursday, May 23, 2024
Daily discussion thread: 🦁 Friday, May 24, 2024
Daily discussion thread: 🦘 Wednesday, May 22, 2024