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Rehydrate dried chilies 

​Scoop out the insides of the dried pods with a knife. You can do this step after they are rehydrated, but I like to trim it out while dry. If you find this difficult, scoop out the innards later.

Heat a large pan to medium-high heat and dry roast the peppers about 30-60 seconds per side. They will become slightly puffy and fragrant.

Set peppers into an oven proof bowl and pour boiling water over them. Use just enough to cover the peppers. Cover and allow to sit 15-30 minutes, depending on the thickness of your peppers.

Roast red peppers

Halve two red pepper and remove seeds. Place the peppers cut side down on a rimmed baking sheet that has been lined with parchment paper. 

Roast the peppers in the pre-heated 215 degree oven for about 25 minutes; or until the skins are completely wrinkled and the peppers are charred, rotating the sheet if necessary for them to cook evenly.  Let the peppers cool for a minute or two, and then remove them from the baking sheet and place them in a bowl. 

Cover the bowl with foil or a plate, and let cool for about 30 minutes. When the peppers are cool enough to handle, peel off the skins and discard them, dropping the peppers back into the bowl.

Making the sauce 

Blend the rehydrated pepper and roasted peppers with some of the rehydration water. Mix in some apple cider vinegar. The ratio of peppers to vinegar is usually between 1:2 to 1:4, so if you have a half-cup of chilies go for one to two cups of vinegar. Add one teaspoon of salt and a tablespoon of raw sugar. Blend until smooth. 

Taste, taste, taste. Fix, fix, fix. Don’t take it out of the blender until you’re in love. When re-seasoning, your first instinct will probably be to reach for the sugar, but instead you might want to water it down with more vinegar or water first. Then you can go for the sugar. 

And carefree, and had hair. 

Still in the vein of scanning old pictures: as complete a set of family members as I can manage.

Also, this:


I’ve been scanning old hardcopy pictures, and I came across these two. The first one was drawn on a whiteboard in the flat I used to share with Michel, corner St-Marc & Maisonneuve. It was my daily cry of desperation for almost a year, while I was slogging through my labwork. The second one is the first, original, often imitated but never exceeded, wall-o-shame-tm.

God, I don’t miss the lab…

This picture was taken a loooong time ago, when the buzz page was still in existence. I don’t know the exact date, but I can say it was taken in the summer between the end of my B.Sc and the start of my M.Sc. This was my profile picture for the chat room for InterFace, the pirate ratio station for the longest of times.

How Katy and I are dealing with the distance. 

Be prepared, and always wear clean underwear 

Now imagine a Monday after a tiring 2-week holiday and coming back home on a Sunday and going to bed after midnight. I’m proud to have made it out of bed this morning…

We spent a week on the Isle of Wight. Ben drove the ferry on the way there. We bought gin, wine and liqueurs. We saw a funky chicken. We handled owls and saw birds of prey. A ferret walked Bean. We went on a steam railway and looked at a train museum. We saw the coloured sand of the Needles, the coastline and the lighthouse. We saw glass being blows and sweets being made. We went to a donkey sanctuary and saw lots of donkey penises and a horse with an itchy ass. We saw a model village. We went fossil hunting and saw dinosaur footprints. We went to a dinosaur museum. We heard Benedictine monks sing a mass in an abbey. Then we went home. About the only thing we didn’t really do was relax.

All pictures here: http://www.flubu.com/blog/pictures/iow_jul_2017/