and you know and i know there's a mark under there that says minton., for me, the great factory. the great ceramic manufacturer of the entire 19th century. dalton's, yes, wedgwood, yes. but when you're talking victoriana, it doesn't get any better for me than minton. i mean, this is pottery that makes me smile. i love it. you do. well, you've been smiling ever since we started. let's just look at the construction, because the thing about the victorians, they were into novelty, they were into inventive forms, so you've got these sort of hooves on a triform base. acanthus leaves. and these lovely rams... or are they goat's heads? i'm not quite sure. then you move up to the jardiniere. i've had this before in my previous life with an auction house. i've had several versions of this in different colorways. but always with these lines, these pilasters, lions' heads and ring handles. this time using this lovely turquoise, which is almost synonymous with minton, although wedgwood and george jones all use that sort of color. i suppose... i don't know the price

my grandmother and grandfather worked for minton.o do a lot of work for the bosses of minton, and they knew he'd got a little girl of about three or four, and they needed a model. right. and they asked if she would model for it, which she did, and she was given this suit and also the figure for doing the modeling. so this is your mother? that's my mother, yes. good heavens. i think it's a wonderful story, because one sees the finished product often. i mean, i'm familiar with things like this, but it never occurs to you that there was a human start. i just think the modeler sits there, works away, does what he does. but to actually say, "well, i need a four-year-old child, "you've got one. that'll do. come here. get these clothes on. stand still." and off i go. i think that's wonderful. now, has it been worn since? it's been worn by myself and also my three children. now do we have any evidence? yes. ah! there's a picture of me, unfortunately. unfortunately? it's wonderful. i was probably about a little bit older than her there. so th

pounding the rebel bases in remote areas of northern mali trying to cut off supply routes what is amiss minton's algeria has also increased security along its border with mali to prevent insurgents from crossing it some reports suggest the french led campaign has cost a number of civilian casualties. and i'll bring you an account of a journalist who's seeing the realities of the war torn country for us tom. francoise hollande victorious trip to timbuktu marked the declaration that three major cities in northern mali have been declared liberated from rebels although the sharia law and islamic extremism the rebels enforced will not soon be forgotten nevertheless this victory is a partial one the militants have merely retreated and fled and the suffering in this war has seems disproportionate to the gains made we're learning what happened in battle day by day in the town of kona we heard stories from the fog of war this is small settlement in the mopti region was seized by the more yo tribe they fled to the north when french troops showed up but it's reported that the cost of that victory was high

this is chad minton chef of the jer-ne restaurant here at the beautiful ritz-carlton marina del ray hotel and spa. today, we're going to make a fantastic marinade or glaze for grilled meats. works beautifully in salads. we're going to make balsamic fig honey. now, what we're using today is liquid honey. and commercially, there's 3 different varieties of honey available. there is liquid honey, which is what we're using today, which is the most popular. it's also pasteurized. we have crystallized honey, which is unpasteurized honey. and that's kind of the chrystally, cloudy stuff. and you have to actually heat it to get it to look like this. and then you can also get honey still in the comb. and the honey comb is also edible. so, i just simply cut these beautiful figs in half. in they go. we're going to simmer for a half hour, then we'll strain it. and we've got a fantastic marinade. works beautifully on poultry, beef, and again, beautifully in salads. the only thing we want to do is make sure we don't get it too hot. because all of this sweet stuff in there, it's going to be prone to burn.