#ILOVEMORGES
Month: April 2015
Missed connection
I tell you, that parrot and I shared a moment of deep… something.
Book quote of the day
Coding style and standards
The bit about the “corporate lawyer using a phone autocorrect that only knows excel macros* is now officially my favourite put-down.
Happiness is
I went to the market in Lausanne this morning, on my way to pick up some nespresso pods. The Italian charcuterie seller not only remembered me, but also what I liked and the last time I was there (which was when Holly was here, before the easter break). This is why I love local markets.
Going to be an interesting day
My allergy meds are making me a bit loopy today.
First, there was the daily stand-up meeting where I interrupted a colleague like so:
him: yesterday, Brazil
him: today, FCS
me: TOMORROW, THE WORLD!!!!
Then there was this, that made me laugh out loud in the middle of the open-plan office space:
Fear me, for I am doped up on allergy meds.
Bad TV marathon
I’ve been feeding a serious jones today. In between watering the plants, laundry, dishes and cleaning out Darwin’s fish tank, I’m having a storage wars marathon āŗ
Update: apparently, I watched 23 episodes today!
[Recipe] Leave-it-alone beef brisket
Easy! Beef brisket roast, slathered in a mixture of BBQ sauce and soy sauce, wrapped in foil, and baked until falling apart tender. Simple and delicious.
3 to 4 lbs of a brisket cut of beef
3/4 cup barbeque sauce
1/4 cup soy sauce
1 cup of water
Preheat oven to 300F/150C.
In a bowl, mix together the barbeque sauce, soy sauce, and water.
Place the brisket roast on a large piece of aluminum foil. Spread the BBQ sauce mixture generously over meat. Wrap the brisket in aluminum foil and place it in a roasting pan. Bake for 1 hour for every 1 pound of meat.
Remove from oven and let rest in the foil for 30 minutes before serving. The easiest way to serve the roast is to first cut it in half along the grain of the meat (poke the meat with the tip of a knife or tines of a fork to see which way the grain or lines of the muscles are going if you can’t see it from the surface). Then make 1/4-inch to 1/2-inch thick cuts across the grain to serve. (Cutting the meat across the grain will make it much easier to eat, as the cuts break up the muscle tissue.)
Library quote of the day
Way back home
Clear skies, full row of seats to myself, a chicken and bacon sandwich and Pink Floyd on my ipod. Not a bad way to travel.
Update : home now. I have been properly greeted, then told off, by the cats.