Wasted Youth

• Leather Handbags
• Leather Briefcase
• Leather Document Case
• Leather Wallets
• Leather Purses
• Leather Handbags
• Leather Shoulder Bags
• Ladies Leather Briefcase
• Leather Backpacks
• Leather Attache Cases

It’s an old maxim that choosing form over function is a poor choice. Maxwell Scott Bags eliminates the need to sacrifice one for the other by offering both in the same products.

This UK company is a family owned enterprise known for men’s and women’s luxury leather goods ranging from handbags and wallets to luggage and attaché cases. While the company is based in London it acquires its leather from the Italian Consortium of Leather Tanners, a Tuscan entity specializing in a particular form of tanning well suited to Maxwell Scott’s products.

The tanning agent is called tannin. It is from this substance that the tanning process derives its name. Tannin used by the Maxwell Scott’s Italian suppliers is obtained from the bark of chestnut trees. It’s a necessary ingredient in the vegetable tanning process used to produce all the finished leather used to create Maxwell Scott goods. Vegetable tanning produces leathers of great resistance to wear and water damage. It’s also a more traditional process than modern chemical or chromium tanning methods, taking longer to complete. The company values vegetable tanning’s traditional nature and reduced environmental impact.

Maxwell Scott’s product line is both deep and wide. Both genders can find items of interest, showing the company’s insight into its customer base. Beautiful, functional and durable men’s wallets are available alongside stylish, high-utility ladies’ purses. Handbags are in a class of their own. Professional products abound with attaché cases, document folios, briefcases and an extremely elegant laptop bag.

The business and luggage lines share a bit of overlap in that some of the excellent attaché cases even come with travel wheels and extendable handles expected as part of the most convenient carry-on bags. Many of their luggage designs incorporate this feature as well.

The travel line is extensive. It would be a simple matter to assemble a matched set including hold-all bags, cabin bags, garment carriers, wash bags, travel document holders and more. The ability to match entire sets of beautiful luggage chosen for a particular traveler’s needs provides the opportunity to expand a collection over time as requirements evolve.

Maxwell Scott’s web site boasts an extensive array of crisp, clear images of their products in many colors. Easy access to contact information is given, a clear sign that customer communication is welcome. An impressive collection of testimonials gives powerful affirmation of a satisfied customer base and helps build faith in an already impressive product line.

Catering to customers seeking beauty, quality, and customer service, the company provides an exceptional return policy, global delivery, and a two year warranty on its products. Available for perusal at maxwellscottbags.com, their products deliver form and function in one package.

• Hunter Wellies
• Garden Furniture
• Flymo
• Flymo Lawnmowers
• Bosch Lawnmowers
• Barbeques
• Chiminea
• Lafuma Chairs
• Hunter Wellies

The aubergine is a versatile vegetable which calls to mind long, hot summers and exotic climes. It is a notoriously tricky customer to please, since the unpredictable British weather plays havoc with its growth. It is, however, perfectly possible to grow this delicious vegetable as long as it is given plenty of what it loves – light and warmth.

A Bumper Harvest

If you want aubergine to appear frequently on your plate, try ‘Black Enorma’. As the name suggests, this variety produces huge fruit which can weigh an amazing 680g each. Providing an abundance of fruit from early July until late autumn, ‘Black Enorma’ will feed a family of four from just three plants.

As the aubergine is a member of the tomato family, it enjoys similar conditions – so for maximum yield grow in a moist, hot greenhouse and water frequently. Like tomatoes, the larger varieties will need staking – the huge fruits will snap the stems if allowed to grow unsupported. Producing huge fruits also takes a great deal out of the plant – compensate with regular liquid feeds and harvest the aubergines whilst they are young.

A Little of What You Fancy

Enjoy aubergines but don’t require a high yield? Try a dwarf variety which can be grown in a suitably sunny spot on the patio. Although they still require heat and plenty of light, smaller varieties make fewer demands than their larger relatives. ‘Baby Rosanna’ grows to a maximum height of 60cm, making it ideal for container planting. The purple, golf-ball-sized fruits retain their flavour well after picking, and can be stored in the fridge for a few days until needed. ‘Orlando’ provides an abundance of finger-length fruit, which have the added advantage of being virtually spineless. For a patio variety as decorative as it is productive, try ‘Calliope’. This dwarf boasts stunning cream-streaked pink/purple fruits of approximately 10cm in length. Harvest regularly to ensure a continued supply throughout the summer.

Feelin’ Hot

For larger varieties such as ‘Black Enorma’, it is important to keep the plants warm from the outset. A steady temperature will allow seamless development, thus producing the largest possible yield. Keep trays at an ambient temperature of 23-26°C (73-79°F) during germination, and your seedlings should emerge after approximately ten days. Whilst it is entirely possible to use a warm airing cupboard or window sill, consistent temperatures can be ensured with a heated propagator. Aubergines require a minimum of 20°C (68°F) to thrive – but optimum temperatures for fruit production are considerably higher. If you are not aiming to produce a vast yield, you can afford to be slightly more liberal in heating your plants – but be sure that the temperature doesn’t fall below 15°C (59°F) during germination.

Get Sowing!

Since Aubergines are prone to transplant shock, consider starting them in small pots or modules rather than seed trays. Sow a few seeds per pot, before thinning to one healthy specimen as they begin to grow. For optimum results, the seedlings will appreciate an indoor grow light – or choose the sunniest part of the windowsill available. Sow approximately 8-10 weeks before the last frost and plant out when all risk of a cold snap has passed. If growing on the patio, it is worth waiting until the warm weather has begun in earnest before transplanting.

From Patio to Plate

For a quick, Mediterranean-style supper, brush sliced aubergines with a little oil and roast for 20-30 minutes in a moderate oven. When softened, top with finely chopped tomato (link to tomato article) and a mild cheese, such as halloumi or mozzarella and pop back into the oven. After five minutes, remove from the heat and serve with a green salad and basil leaves (link to catalogue). Using a mild cheese will allow you to appreciate the subtle, smoky aroma of the aubergine.

If you have grown a small variety such as ‘Calliope’, try stuffing them with couscous, tomatoes, onion and garlic. Remove a small portion from the inside to create a cavity, before filling and roasting in a hot oven. Experiment with different stuffing mixtures and serve with other dishes until you find your favourite combinations.

Don’t be Bitter

Although rarely an issue for modern varieties, aubergines do have a reputation for bitterness. Harvest the fruit as early as possible, as this will usually prevent the development of a sharp taste. If you do happen to stumble across a bitter specimen, or accidentally leave fruits on the stem too long, there is a remedial course of action. Before cooking, chop and heavily sprinkle the aubergines with salt. After half an hour, you’ll notice that a brownish liquid has begun to emerge – pour away the liquor to remove any residual tang. If you don’t have time to check on them, leave the salted aubergines on a tea cloth to absorb the moisture. Salting can also be used purely to reduce water content – this prevents the fruit from becoming ‘flabby’ when frying.