Cat trap
Month: May 2019
Caves ouvertes du Valais 2019
We went to Gillard, Varone and Maye and came back with probably too much wine… Not cheap, but we focused on quality rather than quantity. The Bonvin cuvée 1858 is a gem!
Day in Vevey
It’s a long weekend and we’ve been to Vevey. Gorgeous day. Saw the stadium where the Fête des Vignerons show will be held. Impressive bit of kit, given that it’s only a temporary venue but can seat 20,000 people.
The view of the lake was beautiful, as ever.
Grumpy old cat git
He’s old, grumpy, has bad habits, is a vet bill money pit, but he’s part of the family and we love him.
1st bbq of the season
Cheap and cheerful hotdog with coleslaw, onions, mayo and chili sauce. Simple, yet very effective.
Every damn night
I come home from work and change into more comfy clothing and leave my work stuff on my bed. Every night when I get ready for bed, Pavel has colonised my stuff and covered it in ginger fluff.
Not one of my finer moments
So. Scene. As part of the weight loss process, I try and go to the gym at work twice a week. There’s a locker room with attached showers. When I exercise, I leave my watch and my rings in my jean pocket.
Today, after having showered, I’m in my boxers getting re-dressed. I take out my watch to put it on and FWING! all my rings fall out of my pocket and go pinging around the floor.
So, here I am, in my underwear, on my hands and knees, crawling around the locker room floor while someone else is having a shower and all I can think is “please don’t come out now”.
[recipe] Soy sauce eggs
6 large eggs
90ml warm water
1 tablespoon sugar
30ml sherry vinegar (red wine vinegar is a good substitute, but then add a bit more sugar)
175ml soy sauce (use low-sodium — if you use regular strength, you might want to err on the side of shorter marination time)
Maldon or other flaky salt, for serving
Black pepper, for serving
In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
Once the eggs are cool (and the water isn’t uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.
To serve, cut the eggs in half lengthwise and season with salt and pepper.
[recipe] Aperol Spritz popsicles
makes 10 popsicles
175ml Aperol
125ml Prosecco
60ml sparkling water
60ml orange juice
1/4 tsp. orange zest
10 orange slices
First juice your oranges. In a bowl combine Aperol, Prosecco, sparkling water, orange juice and orange zest. Stir and let sit for a few minutes to release carbonation.
Add your orange slices to your popsicle mold and then pour the popsicle mix into the mold. Put the cover on and insert popsicle sticks. Send to the freezer for at least 5-6 hours, but freezing overnight is always best.
Fortnite and instagram
