wakeman.dk

And a raccoon in a pear tree…

wayne — Sun, 18 Jan 2009 06:28:48 +0000

How about that..my first "YouTube" video:

Flying Heritage Collection

wayne — Tue, 30 Dec 2008 17:10:27 +0000

My employer has an interesting hobby. He collects and restores fighter planes from the two world wars. On December 15th, our Institute got to visit the hangar up in Everett to view the collection. http://www.flyingheritage.com

Here are some of the better photos from the day.

Hawker Hurricane Mk.XIIb

Curtiss JN-4D Jenny

Curtiss P-40C Tomahawk

North American P-51D Mustang

Supermarine Spitfire Mk.Vc

Focke-Wulf Fw 190D-13 Dora

Mitsubishi A6M3-22 Zero-Sen

New season starts 30 August

wayne — Thu, 28 Aug 2008 05:55:28 +0000

Willem II away. With Wayne no longer a season ticket holder, maybe they have a chance.

Wakeman climbs the Seven Hills of Kirkland

wayne — Tue, 27 May 2008 03:54:12 +0000

Wayne Wakeman rode no less than 100 kilometers to celebrate Memorial Day 2008 in Kirkland, Kenmore, Bothell, Woodinville and Redmond, Washington, climbing en route 11 of the steepest slopes on offer in the area. Thanks to a well-planned route by the organizers ( www.7hillskirkland.com ), the steepest inclines lay at the beginning of the course, with Seminary Hill being the greatest challenge. Back in Kirkland, the cyclists were feted with a delicious strawberry shortcake.

The Route

The Profile

Kirkland’s Marina Park

Happy 20th birthday, Novara Strada!!

Springtime in Seattle

wayne — Sun, 20 Apr 2008 01:05:41 +0000

Banana Fana Fo Foliver

wayne — Fri, 14 Dec 2007 12:38:11 +0000

Oliver Oliver Bo Boliver
Banana Fana Fo Foliver
Fee Fi Mo Moliver
Oliver!

http://cox-tv.com/namegame/#

Wakeman claims coveted 207th place in Amsterdam Marathon 5K race

wayne — Mon, 22 Oct 2007 13:38:03 +0000

Some were faster; some were slower; some ran a helluva lot farther but Wayne finished the 5K race at the Amsterdam Marathon on Sunday 207th out of 720 men’s entrants.

Distance: 5 kilometers (3.1 miles)
Time: 25:13
Pace: 11.9 km/hr (7.4 miles/hour)

Download the official certificate here

Too bad they couldn’t take a picture of the entire racer.

Start/Finish: Amsterdam 1928 Olympic Stadium

New pictures

wayne — Sun, 12 Aug 2007 11:08:12 +0000

By popular demand, some short videos and more photos of the little man are now available at http://wakeman.dk/oliver . You will need the username and password to access the files; use the clues on the page or e-mail me for the password.

It’s a boy!!

wayne — Tue, 07 Aug 2007 21:45:58 +0000

Oliver Brent Wakeman is here at last. He was born at 9:45 pm on August 7th and weighed 9 lbs, 6 oz (4.26 kg). Oliver and his Mom and Dad are exhausted but doing well.

English Scone recipe

wayne — Fri, 03 Aug 2007 17:24:42 +0000

When there is nothing to do but wait, make some scones…

Classic scones with jam & clotted cream
MAKES 8· PREP 5 mins· COOK 10 mins

For toweringly tall scones, always pat the dough out a bit thicker than you think you should. I say pat rather than knead because scones are essentially a sweet soda bread and, like other soda breads, will become tough when over-handled. Kick-start the scones’ rise with a hot baking tray and don’t leave the dough sitting around. If you like your scones with lots of juicy fruit, stir 85g plump sultanas into the mix at the same time as the sugar.

Ingredients
350g/12oz self-raising flour, plus more for dusting
1/4 tsp salt
1 tsp baking powder
85g/30z butter, cut into cubes
3 tbsp sugar
175mL/6fl oz buttermilk (If you don’t have buttermilk, use regular milk and a squeeze of lemon juice)
1 tsp vanilla extract
beaten egg, to glaze
jam and clotted cream, to serve

1 Heat oven to 425F/220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.

2 Put the buttermilk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla (and lemon juice if you using regular milk), then set aside for a moment. Put a baking sheet in the oven.

3 Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.

4 Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.

5 Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.

If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/ fan 140C/gas 3) for a few mins to refresh.

PER SCONE (no jam or clotted cream) 268 kcalories, protein 6g, carbohydrate 41g fat 10g, saturated fat 6g, fibre 1g sugar 8g salt 0.95g