*cough* *cough* *cough*
Month: November 2014
Yes, it’s a double standard, but…
… I can only think “go on, my son!”
My perl-fu is rusty, but still alive
Perl is the evil spawn of satan, but sometimes you need it to get the job done.
R2D2 on the furry mountains of Crotch
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America, fuck yeah!
A colleague keeps pointing out the fallacy of trying to apply logic to an illogical situation.
With great skill…
I have managed to properly kill my mac book today. As in, seriously funked up dead, can’t get a shell prompt, need to reinstall the system, sort of dead.
I’m proud and annoyed in equal measure.
update: it’s only taken 6 hours, but it’s alive, muahahahahahahaha!
Superheroes and Star Wars get a 16th-century makeover
Photographer Sacha Goldberger has reimagined comic-book heroes and Star Wars characters in the style of old masters, in his photo series ‘Super Flamands’
[recipe] Chorizo and potato hot terrine
A festive, paprika-seasoned version of the traditional sausage and potato pie.
Serves 4
onion 1 medium – large, thinly sliced
butter 30g
chorizo 500g
parsley 4 tbsp, chopped
sage 4 leaves, chopped
potatoes 600g
Line a heatproof, china terrine with clingfilm, pushing it well into the corners, leaving plenty overhanging the sides.
Peel and thinly slice the onions, then cook them in the butter in a shallow pan till they soften and turn pale gold. Skin and crumble the chorizo into the softened onions and continue cooking for a couple of minutes. Stir in the chopped parsley and sage leaves.
Set the oven at 180C/gas mark 4. Wash and thinly slice the potatoes. Cover the base of the terrine with slices of potato, season with salt and pepper, then a layer of onions and chorizo, then another of potato and so on, till all is finished, ending with potato. Cover the top with the overhanging film.
Place the terrine in a roasting tin, pour hot water in to come half way up the sides and cover with a heavy weight before baking for 1.5 hours. Leave to rest for 20 minutes before turning out and removing the clingfilm.
ISSpresso – it’s good to have your priorities straight
Astronauts on the station will finally be able to enjoy a decent brew thanks to the 20kg machine designed by famed Italian coffee makers Lavazza and engineering firm Argotec, which specialises in making space food. Samantha Cristoforetti, 37, who is a captain in the Italian air force, “will be not only the first female astronaut from Italy to go into space, but also the very first astronaut in the history of the conquest of space to savour an authentic Italian espresso in orbit,” the two companies said in a statement.
Giant Flemish rabbits
Schilliger is now selling giant rabbits. The picture doesn’t capture the scale properly. They’re as big as a small dog and can weigh up to 20 pounds.