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_work-underway-to-save-tenby-39s-historic-golf-course-from-further-erosion.webp "Work to save Tenby Golf Club’s course from further erosion is underway, although some have labelled the plans as a ‘scar’ on the seaside town’s South Beach.<br/>Known as the ‘birthplace of Welsh Golf’ Tenby’s links golf course established in 1888, has over many years, and even more so in recent times, suffered from the ongoing effects of coastal erosion and storm damage at points along its interface with South Beach.<br/>Despite the erection of some ‘soft defences’ at the foot of the dunes, the actions of ‘mother nature’ has now impacted the course to such an extent that parts of adjacent holes are being lost to the erosion.<br/>Two years ago, the Golf Club submitted plans to the Pembrokeshire Coast National Park Authority with proposals to construct a ‘coastal defence project’ to protect the course situated alongside from further erosion.<br/>The application proposed the erection of a ‘temporary coastal defence system’ incorporating gabion baskets and ‘mattresses’ made of steel frames and filled with stone, to be set out in front and laid on top of the existing dune system for an approximate length of 200 metres, to protect the dunes and golf course adjacent to them from storm damage and erosion, for a period of up to 10 years.<br/>The plans were submitted by STRI (acting as the Club’s agent) who are specialists in sports and golf course development, construction, and reconstruction.<br/>Work has finally got underway this month, towards the Penally end of the beach and dunes, however one resident of the village which the golf course encompasses, has been left less than impressed at the early stages of the plans progressing.<br/>“This is the current works being carried out by the Tenby Golf Club members for the sum of £120,000, but in my humble opinion it's a scar on a precious Tenby/Penally visitor asset,” said Penally villager Dave Laming.<br/>Members of Tenby Civic Society also expressed several concerns at the time the application was approved by PCNPA as to the impact on the character of the beach and the locality.<br/>“The South Beach is still a natural beach backed by dunes, but the proposal will make it look more like a man made environment,” said Harry Gardiner from the Civic Society.<br/>“Over the years, damaged by the sea, the caissons would be very unattractive - would they be removed then?” he added.<br/><br/><br/><br/><br/><br/>")
_making-strawberry-milk-macarons-strawberry-milk-macarons-recipe.webp "▶ Materials (25-28 macarons, approximately 3-4 hours)<br/><br/>Almond flour 184g, sugar powder 168g, white 140g, sugar 140g, red food coloring<br/><br/>115g sugar, 40g water, 75g white, 2ml vanilla extract, 240g unsalted butter, 15g condensed milk, 10g strawberry powder<br/><br/>1) Put the pod in the milking pouch and lay it under the macaroon pattern sheet<br/>2) Whip the whites into the bowl<br/>3) Add sugar 3-4 times, whipping constantly<br/>4) When the sugar is melted and the particles are not touched, and the smooth meringue is completed, add color and mix.<br/>5) When the pigment is mixed, add almond powder and sugar powder through a sieve<br/>(It is convenient to do it 2 times in advance)<br/>6) Mix with a spatula (mix the flour invisible)<br/>7) While mixing the dough with a spatula, slowly adjust the concentration of the dough.<br/>8) When you drop the dough, you can drop it slowly without breaking (if you drop it quickly, it is too thin)<br/>9) Put the dough into a milking pouch with a pod and squeeze it on the prepared sheet<br/>10) Blow bubbles with a thin toothpick<br/>11) Leave it at room temperature to dry out<br/>(When you touch it with your hand, it feels like you have a film on your hands)<br/>12) Preheat oven to 150 degrees for 10 minutes<br/>13) Lower it to 140 degrees, add the dough and bake for 14-15 minutes<br/>14) Cool the baked macaron shell (make cream in the meantime)<br/>15) Add sugar and water to the pan and put on low heat.<br/>16) When it starts to boil, add whites to another bowl and whip slowly<br/>17) The meringue is made with a white white color, and when the temperature of the syrup is 116 ~ 118 degrees, whip the syrup while pouring it on the meringue.<br/>18) Whip at high speed to make a solid meringue (add vanilla)<br/>19) When you touch the meringue, it should not be too hot.<br/>20) Whip while adding butter at room temperature<br/>(The cream appears to separate, but if you continue whipping it becomes a soft cream)<br/>21) When the cream is finished, add condensed milk and mix<br/>22) Add strawberry powder and mix (I crushed dried strawberries and then added)<br/>23) Mix evenly and put in a squeezed pouch<br/>24) Macaron Squeeze the cream on a flat surface and cover the other macaron shells<br/>25) You can eat it right away, but if you put it in the refrigerator for about a day, it will be softer and more delicious.<br/>+ Make macarons refrigerated and eat within 2-3 days<br/>(Refrigerated storage: Stored in a closed container and consumed within a week)<br/><br/>▶ ingredient<br/><br/>184g almond powder, 168g powdered sugar, 140g egg whites, 140g sugar, food coloring (red)<br/><br/>115g sugar, 40g water, 75g egg whites, 2ml vanila extract, 240g unsalted butter, 15g sweetened condensed milk, 10g strawberry powder<br/>")
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_julien-creuzet-92-french-pavilion-at-venice-art-biennale-2024.webp "Julien Creuzet / French Pavilion at Venice Art Biennale 2024. <br/>Official description: The sight of the matoutou falaise is a gift when it appears in dense forests, on the bark of the Zamana trees or the rocks of the Martinique shores. It requires a deep connection to the environment; an eye that sweeps the contours and glides over the textures. It is about appearances and disappearances, what is given, protected, and also unseen... This way of seeing is undoubtedly what Julien Creuzet strives to offer through the experience of his work. It describes an immersion in a poetry of forms and sounds, volumes and lines in movement, colourful encounters forming new languages: an experience to be lived deeply. This tarantula, endemic to Martinique, could well be the symbol of a way of being with art that history has yet to write. It nourishes, and protects, in the teaching of a sensible and poetic understanding of the world it offers a softer gaze to approach the many ecologies of life. Creuzet’s forms stem from a locus of emancipation, which must be felt to truly see. It is a moment of learning and unlearning as a reconciliation with our senses, as well as a space to be untranslated and liberated.<br/><br/>Julien Creuzet: Attila cataracte ta source aux pieds des pitons verts finira dans la grande mer gouffre bleu nous nous noyâmes dans les larmes marées de la lune. French Pavilion at Venice Art Biennale 2024. Venice (Italy), April 19, 2024.")
_artist-transforms-a-journal39s-pages-into-a-sweet-treat-with-patisserie-themes.webp "The artist swiftly arranged delicate decorative papers with a palette of soft pastels and charming vintage prints.<br/><br/>The background set the scene with whimsical teacups and dainty macarons that evoked the essence of a Parisian bakery.<br/><br/>As the artist's hands glided gracefully across the table, stickers of croissants, cupcakes, and eclairs came alive on the page.<br/><br/>The atmosphere was serene, with gentle tapping sounds as each element was carefully placed, creating a symphony of visual treats.<br/><br/>This patisserie-themed masterpiece captured the essence of indulgence and sophistication.<br/>Location: Iasi, Romania<br/>WooGlobe Ref : WGA216734<br/>For licensing and to use this video, please email licensing@wooglobe.com")
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⏲ 0:10 ✓ 27-Apr-2024
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