Blue potato canape' with caviar. 4 small blue potatoes, 1 oz tin of fresh Calvisius caviar, one tablespoon of sour creme, few leaves of terragon for decoration, salt. Wash the potatoes and steam cook them for about 20 minutes. Let them cool off and peal
fireplace surrounded by sculpted cob - a mixture of clay, sand & straw - that absorbs the heat from the fire and stays warm long after the fire is done burning. Much more efficient than a regular fireplace (which can have a net cooling effect).