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Make shift photo booth and event photography by Raleigh event photographer Diane McKinney.
WHY Diane McKinney Photography?
Diane McKinney has been a professional photographer in Raleigh NC for over 10 years. Her style is fun, energetic, and customer-focused. She loves the relationships she builds with her clients as much as creating photography that captures memorable moments and creates true works of art. From brides to babies each session is unique with a blend of classic and contemporary. You can find Diane's work in both local and national magazines. She has won many awards, including: Best of the Knot Raleigh Photographers (multiple times), Best of Wedding Wire Raleigh Photography (multiple times); as well as, awards in the Wedding and Portrait Society (multiple awards).
A note from Diane:
"With the age of digital many more have an appreciation for photography. Mine began when I was little. My Grandfather, a Captain in the Navy, shot his first picture in WWII through a periscope of a submarine. It was a picture of a merchant ship going down in the Pacific. This image ended up on the cover of Time Life Magazine. Sadly, since his work was considered government property he did not get photo credit, but he never lost his passion. I grew up around the old film and the glamour of the black and whites of the 1940's which I still love today. Grandad was a great mentor!
I took art classes all through Junior High, High School and College but I joined the corporate world after college. But photography was always my first love. I didn't get a chance to pursue photography professionally until I moved to Raleigh and became engaged to my now husband. To enhance my skills, I took digital photography classes and mentored under other photographers. I shot my first wedding in July of 2002 and launched my first advertising in January 2003. By April 2003 I had 19 weddings booked and photography became my full time job. I have never looked back, and I have never been happier! One of my proudest and most defining moments came in the midst of heartache, as my mother, who was dying from cancer, told me that she was so happy I was finally doing something with my art. I will always cherish her words, as I throw myself wholly into my work and my clients...
What's Next?
Check out our galleries above and if our work speaks to you then please click CONTACT US above. We will have the studio manager set up a complimentary bridal consult. We would love to discuss your vision of your wedding, child or family portraits. We have packages or can custom tailor them to your specific needs. Consultations are complimentary.
Also, sign up for our newsletter and follow us on Facebook. We love to do fun little give a ways and you don't want to miss our fabulous promotions!
We look forward to working with you!


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Help / Deliveries and Returns
My artwork has arrived damaged in transit, what do I do?
In the unlikely event that your artwork arrives damaged through transit, it is essential that the gallery is notified within 48 hours. Detailed images of both the packaging and the artwork must be taken, paying particular attention to any damage that has been incurred.
More Deliveries and Returns articles
We strive to get orders checked and packed for dispatch as quickly as possible, most are dispatched within 7 to 10 working days from purchase. Please allow 14 working days (UK) and up to 21 days (worldwide) to receive your artwork.
We strive to get orders checked and packed for dispatch as quickly as possible, most are dispatched within 7 to 10 working days from purchase. Please allow 14 working days (UK) and up to 21 days (worldwide) to receive your artwork. Please contact the gallery for details.
Artworks purchased from Hang-Up are packed in-house by our expert logistics team. Our team will flat-pack, crate or use our bespoke tubes to pack your artwork so that it can travel safely to its destination. Artworks are always handled with the utmost care by trained team members using specialist gloves to move the artworks and appropriate conservation materials when packing. Artworks are then shipped with one of our secure specialist art courier partners. Your artworks are insured up to £10,000 as standard during national and international transit and are fully trackable throughout the process.
Sending out artworks safely and securely requires considerable packaging. We have a specialist team in place to do this, but as yet we have found no way around the excess packaging required to do the job properly. We are of course very aware of the environmental impact and encourage all our clients to reuse or recycle the packaging. Our packing team saves all bubble wrap, foam and cardboard from gallery purchases, which may be re-appropriated to package your orders.
Should you wish to cancel your order before it has been dispatched, please contact the gallery as soon as possible as orders are processed almost immediately. Orders cannot be cancelled after 7 days.
Where goods have been dispatched, it is the buyer's responsibility to inspect goods verifying quantity specifications and details. Upon receipt of the goods, the purchaser must raise any queries or complaints about the goods within 7 days otherwise; we will deem the purchase and delivery accepted by you.
Any returned goods which are not defective or faulty must be returned at your own cost.
For more information, please refer to our T&Cs. -
Please allow 10 days for refunds to be processed.
All framing is outsourced to our framing partners in North London. Should you wish to cancel an order - assuming work has not already started - you will be liable only for the transportation costs to the framing company.
If the work is in progress then you will not be able to amend or cancel the order.
All artworks are packed by a specialist team and sent using one of our secure specialist courier partners. Standard shipping options cover loss and damage to artworks to a maximum of £10,000.
Additional shipping insurance is available to purchase at the costs below, current as of April 2019.
£95 + VAT for Artworks with a value of £10,000 - £20,000
£195+ VAT for Artworks with a value of £20,000 - £40,000
£295 +VAT for Artworks with a value of £40,000 - £60,000
£395+ VAT for Artworks with a value of £60,000 - £80,000
For artworks with a value of more than £80,000, please contact the gallery directly at firstname.lastname@example.com.
Unless additional insurance is taken with us, our liability for claims of loss or damage is limited to either the value of the goods or repair/restoration to a maximum of £10,000.
Additional insurance is underwritten by XL Catlin Insurance Company UK Ltd.

subset: commoncrawl


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Facsimile: CC BY-NC 4.0. Original at the Wren Library, Trinity College, Cambridge, where in 2014-15, on the request of the Wittgenstein Archives at the University of Bergen (WAB) and with the generous financial support of the Stanhill Foundation, London, this scan was produced. The image was post-processed at WAB and is reproduced here by permission of The Master and Fellows of Trinity College, Cambridge, and the University of Bergen, Bergen. The sale, further reproduction or use of this image for commercial purposes without prior permission from the copyright holder is prohibited. © 2015 The Master and Fellows of Trinity College, Cambridge; The University of Bergen, Bergen.
To cite this element you can use the following URL:
BOXVIEW: http://wittgensteinsource.org/BFE/Ms-123,3r_f


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Upload a photo of a Singapore homework and someone will email you the solution for free.
International Baccalaureatte | Further Maths HL One Answer Below
Anyone can contribute an answer, even non-tutors.
International Baccalaureatte chevron_right Further Maths HL chevron_right Singapore
thank you
*If you qualify, the Free 360 Tutoring Program will be extended to you at no extra charge.
On top of the tutor you are getting, ManyTutors will provide unlimited free tutors to help you with any questions you may have for other subjects. Just snap a photo of your homework, post, and someone will provide the solution for free.
You will get a complimentary premium account on Ask ManyTutors that allows you to ask English, Chinese, Malay, Math, Science, Geography and History homework questions free of charge.
Under the 360 Program, the tutor will receive a different rate from what you are paying to ManyTutors.


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We understand Plans change, that's why we do not charge any Cancellation Fees.
When you are searching for reliable, safe, and honest one-way taxi services from Pune to Palghar then Taxi hub 24*7 is the right choice for you. Not only in Gujarat but we are proud to say that we provide taxis for you to travel anywhere in India. We aim to give you the safest rides at reasonable prices.
When we say we provide one-way taxi services, it means that we pick you at any point in Pune and drop at any location in Palghar. When you book a cab by contacting us, you don't have to worry about not having a vehicle. We try at our level best to provide you with a cab at any time you desire. Also, we don't charge any price for cancellation, even if you do it at the last minute. With us, you will not find any hidden or surprise charges. You can enjoy your ride at your convenient time, place, and price.
When you board our taxi, you'll find that our interiors are neat, clean, and with no dust at all. We maintain our cars as you do in your car. You can have a safe and comfortable ride with no frustration and irritation.
Moreover, you've to pay only the fixed amount for traveling – the price you see while you book the cab. No matter how many kilometres you travel between Pune and Palghar, we don't charge extra. With us, you will get completely honest taxi services.
You can book a cab with us anytime. Whether it's midnight airport travel, urgent business meeting, or to pick or drop your relatives – we are ready to serve you 24*7. Depending on your need and capacity, we have Hatchback, Sedan, and SUV variants equipped with AC. Contact us and book your cab today.
© Copyrights 2024 www.taxihub247.com. All Rights Reserved.


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Fallen Sword is a massively multiplayer role playing game set in the exciting and evolving world of Erildath. Players enter the world and explore, adventure across a vast number of realms with thousands of other players.
Fallen Sword is a great game to play on your own or with friends. It has an old school MUD (Multi-User Dungeon) feel to it, with a great combat system. Slice your way through the many dungeons and group with your friends to defeat Legendary creatures.


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An early blooming cultivar recommended for forcing. Strongly scented, with multiple, small white flowers appearing on each leafless stem. Basal leaves are green and erect. Daffodils are excellent for naturalizing along wood's edge, or as an underplanting in the perennial border or ground cover bed. Planting depth is roughly 3 times the width of the bulb. If planted in well drained soil, daffodils are virtually disease and trouble free. Once finished flowering, allow foliage to flop over and dry out. Divide if flower production or size has dwindled
Important Info : Also known as N. 'Paper White', N. "Paper White Grandiflorus' and N. papyraceus.Google Plant Images: click here!
Cultivar: ZivaFamily: Amaryllidaceae
Size: Height: 1 ft. to 1.17 ft.
Width: 0 ft. to 0 ft.
Plant Category: bulbous plants, perennials,
Plant Characteristics: low maintenance,
Foliage Characteristics: deciduous,
Flower Characteristics: fragrant, horizontal, long lasting, nodding, old fashioned/heritage,
Flower Color: whites,
Tolerances: slope,
Bloomtime Range: Early Spring to Early Spring
USDA Hardiness Zone: 8 to 9
AHS Heat Zone: Not defined for this plant
Light Range: Shade to Full Sun
pH Range: 4.5 to 8.5
Soil Range: Sandy Loam to Clay Loam
Water Range: Normal to Normal
Plant Care
How-to : Fertilization for Young PlantsYoung plants need extra phosphorus to encourage good root development. Look for a fertilizer that has phosphorus, P, in it(the second number on the bag.) Apply recommended amount for plant per label directions in the soil at time of planting or at least during the first growing season.
How-to : Fertilization for Established Plants
Established plants can benefit from fertilization. Take a visual inventory of your landscape. Trees need to be fertilized every few years. Shrubs and other plants in the landscape can be fertilized yearly. A soil test can determine existing nutrient levels in the soil. If one or more nutrients is low, a specific instead of an all-purpose fertilizer may be required. Fertilizers that are high in N, nitrogen, will promote green leafy growth. Excess nitrogen in the soil can cause excessive vegetative growth on plants at the expense of flower bud development. It is best to avoid fertilizing late in the growing season. Applications made at that time can force lush, vegetative growth that will not have a chance to harden off before the onset of cold weather.
How-to : Fertilization for Annuals and Perennials
Annuals and perennials may be fertilized using: 1.water-soluble, quick release fertilizers; 2. temperature controlled slow-release fertilizers; or 3. organic fertilizers such as fish emulsion. Water soluble fertilizers are generally used every two weeks during the growing season or per label instructions. Controlled, slow-release fertilizers are worked into the soil ususally only once during the growing season or per label directions. For organic fertilizers such as fish emulsion, follow label directions as they may vary per product.
Conditions : Full to Partial SunFull sunlight is needed for many plants to assume their full potential. Many of these plants will do fine with a little less sunlight, although they may not flower as heavily or their foliage as vibrant. Areas on the southern and western sides of buildings usually are the sunniest. The only exception is when houses or buildings are so close together, shadows are cast from neighboring properties. Full sun usually means 6 or more hours of direct unobstructed sunlight on a sunny day. Partial sun receives less than 6 hours of sun, but more than 3 hours. Plants able to take full sun in some climates may only be able to tolerate part sun in other climates. Know the culture of the plant before you buy and plant it!
Conditions : Normal Watering for Outdoor PlantsNormal watering means that soil should be kept evenly moist and watered regularly, as conditions require. Most plants like 1 inch of water a week during the growing season, but take care not to over water. The first two years after a plant is installed, regular watering is important for establishment. The first year is critical. It is better to water once a week and water deeply, than to water frequently for a few minutes.
How-to : Preparing Garden BedsUse a soil testing kit to determine the acidity or alkalinity of the soil before beginning any garden bed preparation. This will help you determine which plants are best suited for your site. Check soil drainage and correct drainage where standing water remains. Clear weeds and debris from planting areas and continue to remove weeds as soon as they come up.
A week to 10 days before planting, add 2 to 4 inches of aged manure or compost and work into the planting site to improve fertility and increase water retention and drainage. If soil composition is weak, a layer of topsoil should be considered as well. No matter if your soil is sand or clay, it can be improved by adding the same thing: organic matter. The more, the better; work deep into the soil. Prepare beds to an 18 inch deep for perennials. This will seem like a tremendous amount of work now, but will greatly pay off later. Besides, this is not something that is easily done later, once plants have been established.
How-to : Planting Bulbs
Plant bulbs at a depth that is three times their height, and at least 1-1/2 bulb-widths apart. Work a little bone meal fertilizer into the bottom of your hole, and then place the bulb upright in the hole. The more pointed end is almost always the top. If you have trouble telling which is the top, look for evidence of where a stem or roots were last year. If in doubt, plant them sideways. Fill in with soil gently, making sure there are no rocks or clods that would impede the bulb's stem. When planting a great number of bulbs, dig out an area to the specified depth, place bulbs and replace soil. This ensures that ground has been properly prepared and bulbs are evenly spaced.
Plant bulbs in natural drifts rather that formal rows: bulbs can fail or be eaten, leaving holes in a formal arrangement, or will shift with freezing and thawing. If you have trouble with gophers or squirrels eating your bulbs, try sprinkling red pepper in the holes, covering the bulbs with chicken-wire, surround bulbs with sharp shards of gravel or other substance, or planting rodent-repelling bulbs like Fritillaria nearby.
How-to : Preparing Containers
Containers are excellent when used as an ornamental feature, a planting option when there is little or no soil to plant in, or for plants that require a soil type not found in the garden or when soil drainage in the garden is inferior. If growing more than one plant in a container, make sure that all have similar cultural requirements. Choose a container that is deep and large enough to allow root development and growth as well as proportional balance between the fully developed plant and the container. Plant large containers in the place you intend them to stay. All containers should have drainage holes. A mesh screen, broken clay pot pieces(crock) or a paper coffee filter placed over the hole will keep soil from washing out. The potting soil you select should be an appropriate mix for the plants you have chosen. Quality soils (or soil-less medias) absorb moisture readily and evenly when wet. If water runs off soil upon initial wetting, this is an indicator that your soil may not be as good as you think.
Prior to filling a container with soil, wet potting soil in the bag or place in a tub or wheelbarrow so that it is evenly moist. Fill container about halfway full or to a level that will allow plants, when planted, to be just below the rim of the pot. Rootballs should be level with soil line when project is complete. Water well.
How-to : Planting Perennials
Determine appropriate perennials for your garden by considering sun and shade through the day, exposure, water requirements, climate, soil makeup, seasonal color desired, and position of other garden plants and trees.
The best times to plant are spring and fall, when soil is workable and out of danger of frost. Fall plantings have the advantage that roots can develop and not have to compete with developing top growth as in the spring. Spring is more desirable for perennials that dislike wet conditions or for colder areas, allowing full establishment before first winter. Planting in summer or winter is not advisable for most plants, unless planting a more established sized plant.
To plant container-grown plants: Prepare planting holes with appropriate depth and space between. Water the plant thoroughly and let the excess water drain before carefully removing from the container. Carefully loosen the root ball and place the plant in the hole, working soil around the roots as you fill. If the plant is extremely root bound, separate roots with fingers. A few slits made with a pocket knife are okay, but should be kept to a minimum. Continue filling in soil and water thoroughly, protecting from direct sun until stable.
To plant bare-root plants: Plant as soon as possible after purchase. Prepare suitable planting holes, spread roots and work soil among roots as you fill in. Water well and protect from direct sun until stable.
To plant seedlings: A number of perennials produce self-sown seedlings that can be transplanted. You may also start your own seedling bed for transplanting. Prepare suitable planting holes, spacing appropriately for plant development. Gently lift the seedling and as much surrounding soil as possible with your garden trowel, and replant it immediately, firming soil with fingertips and water well. Shade from direct sun and water regularly until stable.
Diseases : Bulb RotImproperly stored bulbs, or bulbs that are too wet in their dormant stage (usually summer), will be susceptible to fungal diseases that cause them to rot. To prevent this, store bulbs properly when out of the ground. Avoid planting bulbs in poorly drained soils. Fusarium bulb rot can be a serious problem which attacks both the growing plant and stored bulb. Usually introduced by an infected bulb, corm, soil, or even tools, the fungus enters the plant through an abrasion in the tissue. This problem is worse in warm climates where temperatures rarely drop into the freezing range and can persist in soil that stays 60 to 70 degrees Farenheit. Prevention and Control: Buy bulbs that are firm, not mushy. Avoid planting new bulbs in areas where the disease has been present. Unfortunately, there is no treatment for Fusarium bulb rot. Remove all infected bulbs and soil in the immediate area.
Conditions : Slope TolerantSlope tolerant plants are those that have a fibrous root system and are often plants that prefer good soil drainage. These plants assist in erosion control by stabilizing/holding the soil on slopes intact.
Glossary : Border Plant
A border plant is one which looks especially nice when used next to other plants in a border. Borders are different from hedges in that they are not clipped. Borders are loose and billowy, often dotted with deciduous flowering shrubs. For best effect, mass smaller plants in groups of 3, 5, 7, or 9. Larger plants may stand alone, or if room permits, group several layers of plants for a dramatic impact. Borders are nice because they define property lines and can screen out bad views and offer seasonal color. Many gardeners use the border to add year round color and interest to the garden.
Glossary : Container Plant
A plant that is considered to be a good container plant is one that does not have a tap root, but rather a more confined, fibrous root system. Plants that usually thrive in containers are slow- growing or relatively small in size. Plants are more adaptable than people give them credit for. Even large growing plants can be used in containers when they are very young, transplanted to the ground when older. Many woody ornamentals make wonderful container plants as well as annuals, perennials, vegetables, herbs, and bulbs.
Glossary : Bulbs
A bulb is a modified, underground stem.
How-to : Getting the Most Out of Cut Flowers
Cut flowers bring the garden into your home. While some cut flowers have a long vase life, most are highly perishable. How cut flowers are treated when you first bring them home can significantly increase how long they last.
The most important thing to consider is getting sufficient water taken up into the cut stem. Insufficient water can result in wilting and short-lived flowers. Bent neck of roses, where the flower head droops, is the result of poor water uptake. To maximize water uptake, first re-cut the stems at an angle so that the vascular system (the ""plumbing"" of the stem) is clear. Next immerse the cut stems in warm water.
Remember when the flower is cut, it is cut off from its food supply. Once water is taken care of, food is the resource that will run out next. The plants stems naturally feed the flowers with sugars. If you add a bit of sugar (1 tsp.) to the vase water, this will help feed the flower stems and extend their vase life.
Bacteria will build up in vase water and eventually clog up the stem so the flower cannot take up water. To prevent this, change the vase water frequently and make a new cut in the stems every few days.
Floral preservatives, available from florists, contain sugars, acids and bacteriacides that can extend cut flower life. These come in small packets and are generally available where cut flowers are sold. If used properly, these can extend the vase life of some cut flowers 2 to 3 times when compared with just plain water in the vase.
Glossary : Viruses
Viruses, which are smaller than bacteria, are not living and do not replicate on their own. They must rely on the cellular mechanisms of their hosts to replicate. Because this greatly disrupts the cell's functionality, outward signs of a viral infection result in a plant disease with symptoms such as abnormal or stunted growth, damaged fruit, discolorations or spots.
Prevention and Control: Keep virus carriers such as aphids, leafhoppers, and thrips under control. These plant feeding insects spread viruses. Viruses can also be introduced by infected pollen or through plant openings (as when pruning). Begin by keeping the pathogen out of your garden. New plants should be checked, as well as tools and existing plants. Use only certified seed that is deemed disease-free. Plant only resistant varieties and create a discouraging environment by rotating crops, not planting closely related plants in the same area every year.


text: Waste Electrical and Electronic Equipment (WEEE) and waste batteries must never be placed in your waste disposal or recycling bins. WEEE is taken back free of charge at electrical retail outlets on a one-for-one like-for-like basis. There is a bin for small batteries in your local store. Local authority civic amenity facilities also take back WEEE and waste batteries free of charge. WEEE and waste battery recycling is free. For more detail please see our Policy Pages at www.very.ie/help/en/weee-directive.page.


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Explore the art of record production and how to make recordings that other people will love listening to. This course will teach you how to make emotionally moving recordings on almost any recording equipment, including your phone or laptop. The emphasis is on mastering tangible artistic concepts; the gear you use is up to you. You will learn to develop the most important tool in the recording studio: your ears. You will learn to enhance every aspect of your own productions, both sonically and musically, by employing deeper listening skills.
Assignments will include posting your own recordings for peer review, and reviewing your classmates' work by employing specific tools and strategies. If you use a digital audio workstation to record and mix, that's great, but as long as you can record into your computer and post an MP3, you can complete the assignments.
As you learn about the art of record production in this 4-week course, you will also learn about yourself and who you are as an artist and producer. It is not necessary that you read music or play an instrument to take this course.


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2019-2020 NISSAN MAXIMA; Front Bumper Cover; SR w/Park Sensors w/o Camera Painted to Match
Front Bumper Cover
Part Number: NI1000327
Manufacturer Number: 620229DJ1H
Product Description
Aftermarket Part Number: NI1000327
Manufacturer Part Number: 620229DJ1H
This item is for a replacement Front bumper cover designed to fit a 2019-2020 NISSAN MAXIMA. It will be delivered painted to match your car's paint code and ready to install.
Once you have verified this is the Front bumper cover you need, select your paint code or add your paint code into the Special Instructions for Seller box during check out to let us know what color to paint your replacement Front bumper cover. If you are unsure of your part number or paint code, please call your local dealer's parts department and they can pull it up using your VIN number.
All Paint N Ship painted aftermarket bumpers, tailgates, fenders, hoods and fender flares are designed to be an exact replica of the OEM-quality part. The parts are ISO 9001 certified and should surpass your fit expectations. All parts go through a rigorous paint process to ensure you receive the best quality painted part in the market.
FREE SHIPPING for all painted bumpers, fenders, hood, tailgates and fender flares to the Continental US.
This Front bumper cover fits the following Year, Make and Model(s):


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- Events
- Dolores Park
Dolores Park
*Events not officially sponsored or organized by the SF Bicycle Coalition are marked with an asterisk. We post events that might be of interest to our SF area members; we do not necessarily endorse any particular group or perspective you may find represented here.


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text:
Monday, February 21, 2011
Lemon Bavarian Cream Cake
From the kitchen of One Perfect Bite...This is a lovely dessert with potential that's yet to be realized. I was drawn to the cake by this photo, and it led me to the recipe for a Lemon Curd Mousse Cake that you can find here. The cake first appeared in Bon Appetit magazine, and if you read the reviews that accompany the recipe, you'll find that while most people like the cake, they had some reservations about the way it was constructed. I, too, like the cake, and plan to make it for our dessert on Easter Sunday, but only if I can do more testing and correct the problems I've encountered with it this week. I want to start my critique with an observation. This cake is far more like a Bavarian cream than a mousse. The filling lacks the velvety smoothness that's associated with mousse, and while its frothy lightness is quite pleasant, the cake is poorly named. The original recipe includes instructions for making lemon curd. If you purchase commercial curd or already have a recipe that makes one that you trust and enjoy, there is no reason to use the developer's recipe. It makes a nice, not exceptional filling. Whatever its source, you'll need at least 3-1/2 cups of lemon curd to make the cake filling. You'll also want to take a look at pan size and the type of crumbs you use to make the bottom crust. I suggest you use a 9 or 10-inch springform pan. The 8-inch pan that is recommended is way too small to handle all the filling the recipe will produce. Unless you are particularly fond of shortbread, use graham cracker or gingersnap crumbs to make the crust. There is nothing exceptional about the shortbread crust and the cookies are an unnecessary expense. You might also want to use pasteurized egg whites for the filling. While the yolks are cooked long enough to kill bacteria, the whites are not. If you cook for the very young or very old or any member of your family has a compromised immune system, pasteurized eggs are worth every cent they cost. The cake sounds more involved than it actually is. There are several steps needed to make it, but none of them are difficult. Time may be a problem. If you make your own curd, you'll need two days to make the cake table ready. Most of that time is passive chilling and final assembly is relatively easy to do. It is very important to serve this at room temperature. The texture of the cold cake is almost rubbery, but if it can sit for 30 to 45 minutes before serving, you'll have a confection that is light and frothy and melt-in-your-mouth good. Here's the recipe.
Lemon Bavarian Cream Cake...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine
2-1/3 cups sugar
4 teaspoons cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Nonstick vegetable oil spray
2 cups shortbread cookie crumbs (about 7 1/2 ounces)
1/4 cup (1/2 stick) unsalted butter, melted
5 tablespoons water
4 teaspoons unflavored gelatin
6 large egg whites (pasteurized if possible)
3/4 cup sugar
1 -1/2 cups chilled heavy whipping cream
Lemon slices, cut into quarters
1) To make the curd: Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours. (Can be made 1 week ahead. Press plastic wrap onto surface of curd and keep chilled.)
2) To make crust: Preheat oven to 350 degrees F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.
3) To make mousse: Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over water. Let stand until gelatin softens, about 15 minutes. Meanwhile, place 1-3/4 cups lemon curd in large bowl. Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm. Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Whisk warm gelatin mixture into 3/4 cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Remove 3/4 cup of curd and set aside for final assembly. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight.
4) To serve: Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve. (Can be made up to 8 hours ahead.) Arrange lemon slices between rosettes. Cut cake into wedges. Yield: 10 to 12 servings.
You might also enjoy these recipes:
Lemon and Poppyseed Cake with Yogurt Glaze - Kitchen Wench
Lightened Up Lemon Bars - Half Baked
Meyer Lemon Tart Topped with Lightened Lemon Cream - Food Lover's Odyssey
Lemon Cakes - Pastry Studio
Lemon Tart Brulee - Sticky Gooey Creamy Chewy
Lemon Gingersnap Icebox Cake - Bittersweet
Lemon Strawberry Ice Box Cake - Two Kitchens
This post is being linked to:
Smiling Sally - Blue Monday
101 comments :
- Pondside said...
This sounds delicious. I really appreciate your tips about pan size, crust etc.
I like to try a new cake every year at Easter. I'll test this one out first. - February 21, 2011 at 1:42 AM
- Ginny Hartzler said...
I knew if I stayed up just a few minutes longer, you'd have a new post up! Are you on auto post? Maybe around 1:30 A.M. eastern time? This looks incredibaly luscious!!
- February 21, 2011 at 1:50 AM
- My Little Space said...
Good day, Mary! Today is Monday and this is such a sunshine. It's also something that I would die for. Gosh.... How I love the gorgeous yellow! A perfect spring recipe in Oregon. Hope you're enjoying your day under the sunshine.
Cheers, Kristy - February 21, 2011 at 2:04 AM
- Diane said...
By now you will know how much I love lemon, this is also another recipe that looks amazing. Diane
- February 21, 2011 at 2:30 AM
- Monika said...
Hello Mary, thank you for your kind comment you left on my blog. Yours is absolutely "delicious"! You just found one more loyal follower :)) Have a wonderful day, cheers, Monika.....
- February 21, 2011 at 2:40 AM
- Alessandra said...
This is a mega cake, calls for a special occasion, with all those eggs and lemon curd!
I am sure your family and friends enjoy having you around Mary!
A. - February 21, 2011 at 3:14 AM
- Spoon and Chopsticks said...
That's a perfect slice!
- February 21, 2011 at 3:38 AM
- Priya Suresh said...
Irresistible and inviting cake..marvellous!
- February 21, 2011 at 3:39 AM
- Ana Rita Marreiros said...
So wonderfull Mary!!!
That slice is perfect and probably very tasty also...
Hope you have a nice day...
Rita - February 21, 2011 at 3:46 AM
- cocoa and coconut said...
Decorated beautiful Mary! I can imagine how refreshing this would taste because of the texture and the citrus
- February 21, 2011 at 3:48 AM
- Unknown said...
Hi Mary, thanks so much for stopping by my blog. I love your lemonfest!
- February 21, 2011 at 4:04 AM
- Asteri (Maria) said...
I love it!!!!!!
Cheers - February 21, 2011 at 4:25 AM
- Unknown said...
So, Mary, this is one of those that looks better than it tastes? :)))))
Beautiful picture. It looks so good that I think I will give it a try.
Thanks. Have a nice week. - February 21, 2011 at 4:28 AM
- Jean said...
oh man this looks lovely, i've got a weak spot for creamy moussey like cakes. and on top of that we have tangy lemon to boot! delicious!
- February 21, 2011 at 4:37 AM
- Red Nomad OZ said...
Oh that's WAAAAAY too many decisions to make!! I think I'll just enjoy the photo and fantasize about eating it!!!
Have a lovely evening!! - February 21, 2011 at 5:03 AM
- fuat gencal said...
Hayırlı haftalar, ellerinize, emeğinize sağlık çok leziz ve iştah açıcı görünüyor.
Saygılarımla. - February 21, 2011 at 5:13 AM
- CaThY said...
I love lemon bakes. Yours looks very delicious ;)
- February 21, 2011 at 5:27 AM
Oh Marry
Lemon Bavarian Cream Cake looks delicious. Thank you so much for stopping by my blog
have a nice week
leyla - February 21, 2011 at 6:13 AM
- Valerie Harrison (bellini) said...
Oh my, O think I am in heaven with this cake Mary!
- February 21, 2011 at 6:42 AM
- Margaret Murphy Tripp said...
The cake looks delicious. Thanks for the tips. I love all things lemon!
- February 21, 2011 at 7:03 AM
Bavarian cream ... new term for my culinary dictionary. Thanks!
- February 21, 2011 at 7:13 AM
- Lucie said...
Thanks for all these great tips, Mary! This sure looks like a crowd-pleaser, and by "crowd" I mean myself--I could eat it all up!
- February 21, 2011 at 7:18 AM
- Martha said...
It does look yummy and there is something about lemon that seems perfect for Easter dessert!
- February 21, 2011 at 7:28 AM
- Helia Roberto said...
I gotta tell you,I just love tese cake!!!
I have to find the time to do them all.
thank you for such good recipies.
Hélia - February 21, 2011 at 7:29 AM
- What's next said...
that does sound like a wonderful Easter dessert! I love lemon and it looks wonderful...
- February 21, 2011 at 7:33 AM
- Clint said...
I shall make myself eat it very slowly, taking much pleasure in each small bite, extracting the full measure of flavor from every morsel.
- February 21, 2011 at 7:39 AM
- Deana Sidney said...
I love the way you break the recipe down... that is so good of you. DOn't you wonder what is in a recipe tester's head when they seem to get the proportions so wrong?? I am crazy about lemon... I think I will try this with your added instructions next to the recipe!
- February 21, 2011 at 8:00 AM
- Kim said...
This bavarian is a DREAM to me. Since i'm a child, my favorite desserts are made from lemon. In fact, when I was a kid, the only dessert I wanted to eat was lemon meringue pie... So for all my birthday partys until I was 12 or 13 the only dessert my mother bakes was that... And this cake looks lovely to me...
- February 21, 2011 at 8:03 AM
- briarrose said...
Beautiful cake. It looks so light and fresh. Yummy.
- February 21, 2011 at 8:27 AM
- aipi said...
Your cake looks spectacular Mary! Great pics, so vibrant and so professional looking..
US Masala - February 21, 2011 at 8:54 AM
- Susi's Kochen und Backen said...
Mary, this cake sounds delicious and perfect for spring! I really appreciate your honest review and if I do make it I will certainly take note of them. Hope you are having a wonderful Monday :o)
- February 21, 2011 at 8:55 AM
- Soumya..... said...
Wow, I just wonder how you manage to cook so well! This one looks so yummy yummy!
- February 21, 2011 at 9:12 AM
- kitchen flavours said...
Your cake looks fabulous! No matter that it is poorly named, it looks downright delicious! Would be lovely to have a slice! :)
- February 21, 2011 at 9:26 AM
- Unknown said...
The cake does look delicious. Thanks for the little pointers on making it even better!!
- February 21, 2011 at 9:27 AM
- Sushma Mallya said...
Looks delicious Mary would love to try this as my son loves cakes:)
- February 21, 2011 at 9:51 AM
- lena said...
looking very good, i wld love to try this one day!
- February 21, 2011 at 10:02 AM
- Sydney Jones said...
Mary! This cake looks delicious and beautiful :) I had no idea you were on a lemon kick too, I don't get out much ;) Your past week looks amazing with all the lemon goodies! I have to try the glazed lemon chicken, looks so good!!
- February 21, 2011 at 10:14 AM
- Ronda Kisner said...
Oh YUM!
- February 21, 2011 at 10:34 AM
- Donnie said...
Looks gorgeous but too labor intensive for me. Beautiful presentation on that lovely blue plate.
- February 21, 2011 at 10:41 AM
- Elaine said...
I can see why you were drawn to the photo. It looks so luscious. I'll be interested in seeing what it looks like after you have tweaked the recipe more.
- February 21, 2011 at 10:52 AM
Oh boy looks so yummy... Happy blue Monday..
- February 21, 2011 at 10:57 AM
- gengen said...
Oh boy looks so yummy... Happy blue Monday..
- February 21, 2011 at 10:59 AM
- Peggy Clyde said...
My son loves lemon recipes. I can't wait to try this for him. Thanks again.
- February 21, 2011 at 11:06 AM
- SmilingSally said...
Anything with lemon has GOT to be good!
Happy Blue Monday, Mary. - February 21, 2011 at 11:08 AM
- Suman Singh said...
Gorgeous cake..I can't take my eyes of it..looks so beautiful and refreshing..yummie! Thanks for the recipe..
- February 21, 2011 at 11:12 AM
- Blue Ridge Altered Art said...
Oh my, I have got to try that. Looks delicious. ~~Sherry~~
- February 21, 2011 at 11:14 AM
- Linda Starr said...
Oh that looks lucious and the lemon thins below, If I made all your recipes I'd be, well let's not go there. Ha.
- February 21, 2011 at 11:14 AM
- Eliana said...
This cream cake looks absolutely heavenly Mary. Wish I could have a slice for breakfast right now.
- February 21, 2011 at 11:21 AM
- Food Lover Kathy said...
Great way to start off the week. This truly looks so light and lemony - perfect combination. Thanks also for adding the link to my lemon tart.
- February 21, 2011 at 11:22 AM
- Maria Dolores said...
Muy refrescante este pastel con ese delicioso sabor a limón. Te ha quedado muy, muy bonita.
Saludos - February 21, 2011 at 11:48 AM
- Katerina said...
It is so good that you give all these instructions and you critisize the food as well explaining its pros and cons. It looks beautiful.
- February 21, 2011 at 12:00 PM
- Gypsea Nurse said...
You know I could actually smell the lemon whenI read your post? Ha! Happy Blue.. thanks for shring!
C - February 21, 2011 at 12:55 PM
- Carmen said...
Hi, Mary. It has been a pleasure read your comment in my blog. If you need any help translating the recipies ask me and I'll try to explain you as good as I can :-)
Regards - February 21, 2011 at 1:07 PM
- Pat @ Mille Fiori Favoriti said...
This looks like a lovely creamy cheesecake, Mary! It's the kind I enjoy the most. I think I will make it for Easter. Thanks, and Happy Blue Monday and President's Day!
- February 21, 2011 at 1:15 PM
Hello Mary, I'm loving all your lemon recipes. I've been gone most of the month and am having fun going through them all. Take care, Nancy :)
- February 21, 2011 at 1:17 PM
- Ryan said...
Oh this cake is calling my name! It looks divine and like sunshine on a plate!
- February 21, 2011 at 1:53 PM
- Unknown said...
Playing catch up today - been mia for a few days now! Great step by step advice/tips on making this cake. I would be drawn to that picture too and yours equally so! It does look a bit "thicker" than a mousse like you mention - still looks/sounds delicious!
- February 21, 2011 at 1:55 PM
- ~~louise~~ said...
I've come to the conclusion that the best sunshine one can receive in the long cold days of winter is Lemon Bavarian Cream Cake al la Mary!!!
Just heavenly Mary. I am sure you will per-fect it to your liking. You might want to check out this recipe just out of curiosity.
Thanks for sharing... - February 21, 2011 at 1:57 PM
- Joanne said...
I'm actually kind of glad that this is more of a bavarian cream...because I really love bavarian cream! So beautiful!
- February 21, 2011 at 2:02 PM
- Claudia said...
It is definitely a mood-brightening cake and yours looks light and luscious. Appreciate the detailed instructions - you learn as you go and it is helpful to have you share the experience.
- February 21, 2011 at 2:08 PM
- From the Kitchen said...
Easter? I can't wait! After a few days of slightly warmer temps, it's once again raining/sleeting/snowing and gray. Lemon just perks me up in any form. This does sound delicious and you've worked out some kinks for me. It could very well find space on our dessert menu.
Bonnie - February 21, 2011 at 2:28 PM
- RamblingTart said...
Mmm, a perfectly light and lemony dessert for Easter. :-) I'm glad you included your tips and observations. That is always helpful!
- February 21, 2011 at 2:51 PM
- Khadija El Mary said...
This is the most beautiful lemon cake I've ever seen, it's so high! Thanks for the recipe and have a great evening!
- February 21, 2011 at 3:12 PM
- MegSmith @ Cooking.In.College said...
Wow, I love anything with lemon in it and this sounds fantastic. Seriously so good, that cake and the cookies in the previous post look to die for. I can't wait for Spring and the bright lemon just makes me more optimistic :-)
- February 21, 2011 at 3:16 PM
- Faith said...
Would you believe I've never made lemon curd? I've actually been wanting to for a while now, so I think instead I'll just make this beautiful cake! Thanks for sharing, Mary. Hope your week is off to a wonderful start!
- February 21, 2011 at 3:26 PM
- Karen Harris said...
Thanks so much for your candid comments about this recipe. I so appreciate that recipes don't always go as planned even for the most experienced cooks. I also like that you acknowledge that sometimes store bought products can work just as well as homemade. I hope you let us know how your version at Easter works.
- February 21, 2011 at 3:31 PM
- Nicolette said...
Lemon anything and I'm in! This looks delicious, especially the combination of tart lemons and sweet cream. Perfect for spring! -Nicolette
- February 21, 2011 at 3:34 PM
- Carol @ There's Always Thyme to Cook said...
Looks so light and so lemony! I would love a nice, big slice of that cake!
- February 21, 2011 at 3:36 PM
- Renee Paj said...
If this showed up at my table...I would think I seriously had died and gone to heaven! OH MY how delicious! I agree with other comments on making this for Easter! Wow...thanks!
- February 21, 2011 at 4:29 PM
- That Girl said...
I wish more bloggers dissected the recipes and gave tips like to did. This is such a helpful post
- February 21, 2011 at 4:46 PM
This makes me wish I could eat the food right off of the computer screen! I love all things lemon, and this looks absolutely wonderful, definitely something I'll have to try... What a beautiful blog by the way!
- February 21, 2011 at 5:20 PM
- Simply Life said...
oooh I've never had anything like this!
- February 21, 2011 at 5:21 PM
- GLENDA CHILDERS said...
I love it when this blue and while plate shows up in your blog, and it looks amazing with the lemon dessert.
Check out my blog on Wednesday, Mary. I am sending some blog awards your way.
Glenda - February 21, 2011 at 5:58 PM
- Jersey Girl Cooks said...
Wow, this cake looks so light and heavenly!
- February 21, 2011 at 6:45 PM
- Katrina (Betty Ray) said...
There is something about lemon curd and cream that is just too good to pass up. This looks so beautiful. I'm sure it tasted light and divine. I hope to give it a try sometime.
- February 21, 2011 at 7:05 PM
- kitchen flavours said...
Hi Mary, Stopping by to let you know that the "Pulut Hitam", uses Black Glutinous Rice and not Black Rice. The difference is Black Glutinous Rice contains starch and is usually used in some form of dessert. Please check your black rice to see whether it is glutinous or just plain black rice. Thought you would like to know before trying out the "Pulut Hitam". Have a nice day, Mary, and thank you for your visit!
- February 21, 2011 at 7:41 PM
- Merisi said...
This cakes looks fantastic and sounds so delicious!
Do you mind if I steal a slice? ;-) - February 21, 2011 at 8:30 PM
- Julie said...
This looks so delicious. Interesting how sometimes a dessert becomes so much more delicious when it warms just slightly.
- February 21, 2011 at 8:34 PM
- Jen_from_NJ said...
Thank you for all of the helpful tips. The cake looks just lovely!
- February 21, 2011 at 9:05 PM
- joyh82 said...
It looks so nice and yummy. Pretty on the blue plate too. Have a great week!
- February 21, 2011 at 9:09 PM
- Bakericious said...
I am drooling, this cake looks so nice.
- February 21, 2011 at 9:28 PM
- Pattie @ Olla-Podrida said...
Oh, this cake! I have really been craving lemon and this is EXACTLY what I want!
- February 21, 2011 at 9:44 PM
- Nicole Jeannette said...
Mary, thanks so much for visiting my blog! Your comment was so nice :) And I loved this! My favorite dessert is anything lemon and this looks delicious! I want to try this!
- February 21, 2011 at 11:37 PM
- Monet said...
So I love how this recipe sounds...Lemon Bavarian Cream Cake, and I'm now eager to try this somewhat challenging recipe. Thank you for sharing your words and this tempting photograph. And thank you for your kind thoughts on my own blog. I appreciate you!
- February 21, 2011 at 11:53 PM
- penny aka jeroxie said...
You should write a cookbook! This looks so tempting. love the mousse and lemon curd.
- February 22, 2011 at 12:23 AM
- Alexis AKA MOM said...
Wow that truly is beautiful! The only thing is I wouldn't stop with just one piece!
Thank you so much for stopping by and your kind words it means a lot to me. - February 22, 2011 at 12:27 AM
- sanjeeta kk said...
Love your tips on baking. The cake looks delicious and lovely.
- February 22, 2011 at 2:40 AM
- Flavia Galasso said...
I think your cake is even better the one you read recipe about!!!
You gave me a good advice for Easter Sunday...and I have even to try a lemone curd recipe!!!
Thanks, hugs, Flavia - February 22, 2011 at 3:03 AM
- Shelley said...
Looks divine! Good tip on skipping the shortbread and going with a graham cracker or gingersanp crust. I really like the flavor of ginger snaps with lemon. I think you've insprired me to come up with my own combination- thanks for sharing!
- February 22, 2011 at 2:39 PM
The cake looks so good, I could eat a slice right now! And, I just ate lunch!
- February 22, 2011 at 3:21 PM
- Sweet And Crumby said...
Can't wait to surprise my husband with this beautiful cake! Bavarian cream...lemon...oh my goodness. Your photo is gorgeous as well. Have a great week and thank you for stopping by my blog as well. It's so much fun to meet other bloggers via the comments!
- February 22, 2011 at 3:53 PM
- Mateja ^_^ said...
I'm speachless, it is so devine looking! Thank you for sharing :)
- February 22, 2011 at 4:50 PM
- Marie said...
I'm not a big fan of lemon, but I must admit that this cake does look awfully good! :-)
- February 22, 2011 at 8:49 PM
- A little bit of everything said...
i had no idea until I read your post what's a Bavarian cream. Thanks for the info.
the cake look amazing thou.
have a wonderful day Mary - February 23, 2011 at 12:57 AM
- FOODESSA said...
Mary...how I so appreciate thee!
I so enjoy how you deciphered a dessert you're getting excited about making...can't wait for the final critique on this one. I personally can't wait...lemon desserts are a close second to chocolate ones for me ;o)
BTW...when I'm worried about the egg whites...I pre-freeze and then thaw in the fridge...it saves me $ and securitizes my tummy at the same time ;o)
Have a wonderful day,
Claudia - February 23, 2011 at 8:59 AM
- CaSaundraLeigh said...
This sounds like the perfect dessert for Easter!
- February 23, 2011 at 9:37 AM
- Danid said...
This sounds delicious! I can't wait to try it!
- February 23, 2011 at 4:15 PM
- Rhonda said...
Mary, you have tortured me enough with all the lemon recipes, I finally made a recipe and posted it. A summer recipe for most, but it was the healthiest one I could handle right now. Thanks for putting lemons fore front in my mind. Wish I was having a slice of your cream cake instead of some granita.
- February 23, 2011 at 10:32 PM
- Lora said...
From where I sit here in Germany, this cake looks wunderbar. Thanks for stopping by my blog and for your lovely comment. what a fantastic blog you have!
- February 25, 2011 at 1:36 AM
- Antonette said...
So impressed with your blog, recipes and photos are outstanding! Of course, this cake is absolutely gorgeous. Mouth watering now! Will look forward to seeing more from you!
- February 28, 2011 at 10:52 AM
- TheresaSea said...
I am a lemon FANATIC, and I think I just found my next birthday cake! :) If I can wait til November to make it, that is!
- March 5, 2011 at 12:27 PM


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Art Deco Isle of Mann Triskelion Paste Tie Pin
An interesting pin composed of blue, red, white and opal paste stones set into a triskelion.
The famous Three Legs of Mann appear to have been adopted in the Thirteenth Century as the royal coat of arms for three kings of the Isle of Man, whose realm at the time also included the Hebrides in the Western Isles of Scotland. The Three Legs of Mann motto has been associated with the symbol since about 1300 A.D. "Quocunque Jeceris Stabit" literally translates to "Whithersoever you throw it, it will stand."
It looks super on a colourful silk tie, and is certainly a conversation starter!
All our pins come with a stopper.
Product Details
Date & Origin 1920s, English
Era Art Deco (1920s-1930s)
Material Metal
Hallmarks Unmarked
Condition Very good
What Zuleika says
"Any questions?
Get in touch with Zuleika about the Art Deco Isle of Mann Triskelion Paste Tie Pin (352N)
Email: email@example.com
Call: +44 (0) 2072062420
WhatsApp: +44 (0) 7766718842
Order FAQs
Do you offer layaway? Can I pay in instalments?
Yes! We have different ways of doing layaways.
Paypal is most popular or via bank transfer. We try to be as flexible as possible, so if you tell us what you need, we will agree the layaway terms on a case by case basis with you.
We usually offer a PayPal invoice over the period of 3 months, but can happily extend to 6 months if needed. We do not charge interest for instalment payments. Paypal invoice allows you to pay a partial payment whenever is convenient for you.
A 20% up front, non refundable, deposit is required to hold the item, and this counts towards the item total. Payment is then made over the following weeks and the final payment must be made by the agreed end date.
Please note, items bought on layaway are returnable, but the deposit is non refundable. Items are shipped once payment is completed. If payment is not made within the agreed time frame, we will try to work with you to agree a solution, but reserve the right to refund your money (bar the deposit) and re-list the item Please contact us directly to discuss further.
Does it come with a certificate?
Yes, we provide a Parkin & Gerrish certificate with your purchase.
All of our jewellery is checked and examined in house by Zuleika who is a professional gemologist and a FGA (Fellow of the Gemmology Association) and DGA (Diamond Member of the Gemmological Association).
The Parkin & Gerrish certificate is perfect to give to your insurance company along with a copy of the invoice. Please note, the certificate we provide is not a gemological certificate.
Some of our higher end jewellery will come with accredited gemological/diamond certification from a lab. If it does, it will be mentioned in the description. If it has not been lab certified, it is possible to provide such a certificate from a reputable London gemological lab. There is an additional non refundable charge for this, approximately £80 - 120 + VAT. Please get in touch with us to find out more.
Can I try on before I buy? I need help deciding!
As we are online-only, we offer virtual appointments with Zoom, WhatsApp & Signal video. We are more than happy to provide any additional photos, videos or details about the item/s via email and WhatsApp/Signal. Zuleika will be delighted to be your very own personal virtual shopping assistant. Do get in touch with us.
If you order jewellery from us and it doesn't satisfy you in any way, we offer a full refund policy - please read for further details.
How long will my order take to arrive?
We aim to dispatch as soon as possible, usually within 24 hours.
However, there infrequently might be a delay up to 72 hours.
Please allow an additional 5 working days to the delivery time for resizing of rings. Please get in touch if you are wishing to have your item arrive for a particular date and we will try our best to accommodate.
My purchase is a surprise for someone. I do not want my partner to know!
Don't worry, your secret is safe with us! We have very discreet packaging on the outside – we also do not want the postman to know the box he is carrying contains jewellery!
Every purchase is gift wrapped and we can include a gift messages too - please add to your order note or send us an email.
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Yes, please contact us for further details on cost and availability. Any piece that is engraved is a final sale.
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All shipping information can be found on our shipping page.
Do you ship internationally?
Yes, we use Royal Mail and DHL to ship all over the world. We only used secure and insured services. Read our shipping policy here.
Do you ship to P.O.boxes?
We are unable to ship to P.O. boxes at this time.
What is your return policy?
All return information can be found on our Return and Refund page.
About us
Our gift boxes are plastic free, fully recyclable and FSC certified. They are high quality rigid luxury boxes that look and feel amazing. They have been beautifully designed by Zuleika and Oliver and best of all, made in the UK!
Our jewellery is presented inside the gift box in a green presentation box, as well as, a luxury reusable pouch and tissue paper. Our boxes, pouches and tissue paper are made in the UK and support small businesses.
Our postage packaging is also recyclable. You can read more about how we are sustainable HERE.
Parkin & Gerrish are very proud to be not just a British Brand, but also a small family run business. We have personally hand-picked all our jewellery, as well as our manufactured jewellery, our packaging and even our jewellery cleaner from all over the UK, supporting local and small businesses.
The point is, we know exactly where everything comes from and how it is made. We have homegrown ethics and principles, we care about people, customers, suppliers and our planet and the next generation.
Every purchase is lovingly gift wrapped by Zuleika herself.
We felt it was important, as we are not a physical shop and online only, you have the ultimate experience of opening our beautiful packaging. Nothing feels better than receiving jewellery.
We can include a gift messages too - please add to your order note or send us an email.
Oh and do not worry, your secret is safe with us! We have very discreet packaging on the outside – we also do not want the postman to know the box he is carrying contains jewellery!
Tie Pin Box
These are made by a small UK family business based in Dorset that has been going for over 80 years. We provide a stopper too!
Wedding bands
The history of tie pins
Tie Pins are also known as Stick Pins. They were first popularised in the early 19th Century by the English Gentleman. They can be worn in a numerous ways: cravats, ties or on a jacket collar (lapel). They are the perfect gift for the gentleman who wishes to glam up his look for a wedding or for the races.
A tie pin is a long pin, worn vertically with a decorative top. The pin can be straight or a twisted section (for extra security). All our tie pins come with a protective cap (stopper) to place over the pointed end to help keep the pin in place and to stop you getting spiked!


text:
The Two Women Invite Passersby to Their Banquets*
Woman Wisdom Issues Her Invitation
1Wisdom has built her house,*
she has set up her seven columns;
2She has prepared her meat, mixed her wine,
yes, she has spread her table.
3She has sent out her maidservants; she calls*
from the heights out over the city:a
4"Let whoever is naive turn in here;
to any who lack sense I say,
5Come, eat of my food,
and drink of the wine I have mixed!
6Forsake foolishness that you may live;*
advance in the way of understanding."
Miscellaneous Aphorisms
7Whoever corrects the arrogant earns insults;
and whoever reproves the wicked incurs opprobrium.
8Do not reprove the arrogant, lest they hate you;
reprove the wise, and they will love you.b
9Instruct the wise, and they become still wiser;
teach the just, and they advance in learning.
10The beginning of wisdom is fear of the LORD,
and knowledge of the Holy One is understanding.c
11For by me your days will be multiplied
and the years of your life increased.d
12If you are wise, wisdom is to your advantage;
if you are arrogant, you alone shall bear it.
Woman Folly Issues Her Invitation
utterly foolish; she knows nothing.
14She sits at the door of her house
upon a seat on the city heights,
15Calling to passersby
as they go on their way straight ahead:
16"Let those who are naive turn in here,
to those who lack sense I say,
17Stolen water is sweet,
and bread taken secretly is pleasing!"*
18Little do they know that the shades are there,
that her guests are in the depths of Sheol!*
* [9:1–6, 13–18] Wisdom and folly are represented as women, each inviting people to her banquet. Wisdom's banquet symbolizes joy and closeness to God. Unstable and senseless Folly furnishes stolen bread and water of deceit and vice that bring death to her guests. The opposition between wisdom and folly was stated at the beginning of chaps. 1–9 (folly in 1:8–19 and wisdom in 1:20–33) and is maintained throughout, down to this last chapter.
In comparable literature, gods might celebrate their sovereign by building a palace and inviting the other gods to come to a banquet and celebrate with them. Presumably, Woman Wisdom is celebrating her grandeur (just described in chap. 8); her grand house is a symbol of her status as the Lord's friend. In order to enter the sacred building and take part in the banquet ("eat of my food"), guests must leave aside their old ways ("forsake foolishness").
Verses 7–12 are unrelated to the two invitations to the banquet. They appear to be based on chap. 1, especially on 1:1–7, 22. The Greek version has added a number of verses after v. 12 and v. 18. In the confusion, 9:11 seems to have been displaced from its original position after 9:6. It has been restored to its original place in the text.
* [9:1] House: house has a symbolic meaning. Woman Wisdom encourages marital fidelity (2:16–19; 5; 6:20–35; 7), which builds up a household (cf. chap. 5). Some scholars propose that an actual seven-pillared house is referred to, but so far none have been unearthed by archaeologists. Seven may simply connote completeness—a great house.
Some scholars see a connection between the woman's house here and the woman's house in the final poem (31:10–31). In chap. 9, she invites the young man to enter her house and feast, i.e., to marry her. Chapter 31 shows what happens to the man who marries her; he has a house and enjoys "life" understood as consisting of a suitable wife, children, wealth, and honor.
* [9:3] She calls: i.e., invites; this is done indirectly through her maidservants, but the text could also mean that Wisdom herself publicly proclaims her invitation.
* [9:6] That you may live: life in Proverbs is this-worldly, consisting in fearing God or doing one's duty toward God, enjoying health and long life, possessing wealth, good reputation, and a family. Such a life cannot be attained without God's help. Hence Wisdom speaks not of life simply but of life with her; the guest is to live in Wisdom's house.
* [9:13–18] Woman Folly is the mirror image of Woman Wisdom. Both make identical invitations but only one of the offers is trustworthy. Their hearers must discern which is the true offer. She is depicted with traits of the adulterous woman in 2:16–19; chap. 5; 6:20–35; chap. 7. Woman Folly is restless (cf. 7:11), her path leads to the underworld (2:18; 5:5; 7:27), and she is ignorant (5:6). In this final scene, she appears in single combat with her great nemesis, Woman Wisdom. Though the invitations of the two women appear at first hearing to be the same, they differ profoundly. Wisdom demands that her guests reject their ignorance, whereas Woman Folly trades on their ignorance.
* [9:17] "Stolen water" seems to refer to adultery, for "water" in 5:15–17 refers to the wife's sexuality; "stolen" refers to stealing the sexuality belonging to another's household. "Secret" evokes the furtive meeting of the wife and the youth in chap. 7.
* [9:18] The banquet chamber of Folly is a tomb from which no one who enters it is released; cf. 7:27. Shades: the Rephaim, the inhabitants of the underworld.
c. [9:10] Prv 1:7; Jb 28:28; Ps 111:10; Sir 1:16.
d. [9:11] Prv 3:2; 16:4, 10; 10:27.
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Professional Drain Cleaning in Alton, NH
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double layer stretch film machine
Double layer stretch film machine uses LLDPE as main material and adopts several kinds of resins to manufacture the single/double-side self-sticky stretch wrapping film. The film has good tensile strength,anti-pricking ability and impact strength. Its good shrinking memory function and self-sticky can make goods integrity to prevent goods from loosening and collapsing during transportation and being polluted by dust. The transparency and tensile strength of this product can make the packaging beautiful, economical and practical. The film can be widely used in wrapping of palletized goods. Its a good substitute for hot shrinking packaging film during transportation. Technical Parameter:
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CE Certificate
Kingdom Machine co.,ltd team professional produce rotogravure printing machine, blown film lines, blown film extrusion,bag making machine,flexo printing machine,stretch film machine,bubble film machine,recycle machine for over 15 years.
Kingdom Machine co,ltd
[email protected]
[email protected]
Ruian Economic Zone,Wenzhou,China 325200


text:
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