So the Waterloo Uncovered project had a bit of a write-up in the Dailymail, about their Waterloo Project Model and although not one of my usual reads, the photo above (left) really piqued my interest as it showed the front of the La Haye Sainte barn with an arched door and no chicken coup access unlike commercially available products.
Of more interest to me is that it is depicted just as my own research had shown and as I had designed for my kickstarter (at right) many years ago. So feeling a bit chuffed at the moment, which is a great way to improve the mood in these times of restrictions.
And yes, this is a blatant tooting of my own horn.
Reading (still): Welker, David A., The Cornfield, Antietam’s bloody turning point. (2020) ISBN: 978-1-61200-832-5
the 5 stages of construction for a snake rail fence
Inspired by John and his post on making 28mm snake fences and knowing that any foray into ACW would require at least a few lengths of battlefield impediments* if not for the simple purposes agricultural bordering and that they look good, then because many rulesets also give certain bonuses when defending said barriers.
After sourcing the mini paddle pop sticks and appropriately sized matchsticks: thank you Art-friend, Spotlight and SWMBO who accompanied me on said shopping adventure. It was simple matter to whittle and scar some of the sticks that would be used as rails, while opting for a base every second section for rigidity and to give some base weight.
A word on the whittling and scaring, this seemed to blunt blades at an alarming rate, and while a blunt blade would still scar the rails it was at a cost that every 4-5 rails it severed it in two and you I to start over with a growing pile of broken sticks. Some of these on the broken pile could serve as spaces and posts but for simple expediency and efficiency a new blade every 200 or so matchsticks was the “goldilocks” zone for the task.
* At best estimate and to cover most options, even my very small table will require at least 20 feet of fencing in various configurations and options (think: snake, post and rail, picket and even stone). So the goal will be to double that estimate which will allow for future table expansions, breakages, and the fact that the chances of being able to match a scratch built style and colour a few years for now will be nigh impossible.
So the first part of this project will be the building.
Reading: Welker, David A., The Cornfield, Antietam’s bloody turning point. (2020) ISBN: 978-1-61200-832-5
Just Finished: Vermilya, Daniel J., That field of blood. The Battle of Antietam. (2018) ISBN: 978-1-61121-375-1
The priciest burger I have reviewed so far, The Molly’s Burger from Molly Malone’s Irish Pub. Molly’s is located at the end (or the start) of Circular Rd just behind the Boat Quay area of Singapore. The pub itself is a bit of an institution in Singapore and the street outside is the location of the annual St. Patricks Day parade.
Normally I would not order the burger in Molly’s, but as part of my “search” I decided to give it a go. It’s a pretty standard build: bun, lettuce, tomato, patty, tomato relish, cheese, bun. You can pay extra SGD $2.00 for bacon, but since that is not part of the standard cheeseburger for this experiment it was ignored.
Let’s be honest, it looks great, the melted cheese, the juicy and yet charred patty, they artfully posed bun lid sat askew to show both the red tomato and the green lettuce. The pint of the black stuff just in the frame, and the thick cut chips already lightly salted. It looks great on the plate, less so when you re-arrange that artfully posed lid, and you are wearing the burger 3 bites later.
Thought: Maybe the secret is to not move the lid and eschew the top bun for the first few bites and instead use it to catch the contents and stop them sliding out the back. But applying melted cheese to the roof of my mouth is an almost certain recipe for a blister and the inevitable flap of skin that comes with such…think eating too hot pizza.
In general, the patty was juicy, cooked to a very light pink in the middle, the ingredients are top notch, and it looks great. However the bun is too small to hold the contents so you end up wearing it, though it does get points for being lightly toasted and therefore holding together. (the bun not the burger) While I enjoyed the taste of the burger having to wash my hands before I could pick up my beer again is a point deduction. Added to which the burger is one of the priciest I’ve reviewed, so far, and at SGD $18.00 and a non happy hour Guinness at SGD $16.50, the whole experience is not cheap.
As I stated further up, I would not normally order the burger in Molly’s, and given that I have lost count of the nights I have spent here indulging in Guinness and Irish Whiskey, I think it’s fair to say it’s a great pub and always a great Craic. Just not a place for burgers, stick to Beef and Guinness Pie, a Bacon and Egg Butty or the Irish Fry Up.
Rating 6/10 for flavour, and $$$$$ for price.*
* Cost Ratings are for burger and 2 beers. The first $ represents $20 or less, and each extra $ for every $10 extra. (in SGD)
The Gun Bar 