My initial plan for today was to attend a talk on Benjamin Franklin’s experiments with a kite and lightning at Benjamin Franklin House.
However, one the other attractions I wanted to visit this week was the London Fire Brigade museum. This is only open Mondays to Fridays, and also happens to be closing down at the end of this month. When I found out that the only way to see this museum (at least in full, and without waiting a few years whilst a new museum is built) was this morning, I decided to choose this museum over the kite/lightning talk. [The Benjamin Franklin House is still on my to-do list, but it is open at weekends too.]
The museum is in two parts, the first part is based in the original fire appliance shed from the mid-19th century where there’s a selection of old fire appliances from the early hand carts to more modern fire engines. The first appliance we were shown was an 1860s manual pump that required 20 people to operate. Since there weren’t that many firefighters, locals were given beer tokens in exchange for helping out. Apparently it was very popular!
The second part of the museum is housed within the adjoining house, originally occupied by the first London Fire Chief, Eyre Massey Shaw. This had a more structured museum type structure with exhibits and placards, however since this was a tour we didn’t get to read most of it and were instead shown a few key items in each room. The tour I was on had some descendants of James Braidwood (Massey Shaw’s predecessor) so the tour focussed on some of these elements. There was also a current firefighter on the tour so there was some discussion over the bits that had stayed the same since the beginning, and the bits that had changed (seemingly for the worse – the tour was given by an ex-firefighter). The World War 2 room contained two shells. There used to be 5 until a previous tour noticed that 3 of them were still live!
Since today is Wednesday, Great British Bake Off day, I decided to make a pie. I choose to do ‘Winter Warming Meat and Potato Pie with a suet pastry crust’ from “Nosh for Graduates”. I mainly followed the recipe, however I substituted some of the water for beer, simply because I thought this would be good, but I’m not sure if I could actually taste it at the end. The recipe took surprisingly longer than expected. The book reckons about 55 minutes total, but I started about 6 and it was well after 8 by the time I was eating. Maybe I just need more practice. I also hadn’t noticed that it said “serves 4” and found myself with a lot more pie than I was expecting. I actually made 3 pies, two of which are now waiting in the freezer for another time.
The only other issue I had was in making the dough for the top. The recipe says to roll out the dough and lift it on top of the potato layer. I’m not sure if I had it too runny, but I definitely couldn’t lift it, and resorted to using a spoon to place it on top. It all worked out fine though, and it was another successful (if delayed) meal.