NMD wasn’t a fan of the Schilliger cooking animatronic bear. Probably one of the few times I’ve ever heard her growl.
Month: November 2019
Predictable animals
The cats have a king-sized bed to sleep on. Where do they sleep? On my jeans.
Dilbert is really hitting close to home these days
Regarding VIP visits:
Regarding multi-site conference calls:
Regarding software/business requirements:
Not-my-lap-dog
I was having coffee this morning when Not-my-dog climbed on the sofa with me and flomped on my leg. Apparently, she’s not allowed on the sofa at her place, so she takes liberties (which we’re happy to allow). Katy says that she’s more settled when she stays with us. She looked well-settled this morning. She turned into a lump. Also, she snores.
Armadillo vs possum
It’s completely random, but it made me honestly ?!
Unexpected visit from Not-my-dog
Not-my-dog’s human had to leave town unexpectedly so we have NMD until Sunday. As you can see, this is highly traumatic for all parties involved.
Well, the cats aren’t super keen but they’re already settling down. They’re getting used to it by now.
I swear I didn’t tuck her in. I just put the blanket on her and she dropped on the beanbag and just sort if settled in for the night.
[recipe] Red-velvet cinnamon rolls
Ingredients
(for 9 servings)
1 box red velvet cake mix (430g)
2.5 to 3 cups all-purpose flour (315g-375g), plus more for dusting
1.25 cups warm water (300 mL)
1 package active dry yeast
1 tbsp vegetable oil
1/4 cup unsalted butter (60g), melted
1/2 cup light brown sugar (110g), packed
1 tbsp cinnamon
nonstick cooking spray
Icing:
2 cups confectioners’ sugar (230g)
2 tbsp butter (30g), softened
1 tbsp vanilla extract
3 to 5 tbsp (45ml-75ml) 2% milk
In a large bowl, combine the cake mix, flour, water, and yeast. Pour mixture onto a lightly-floured surface and knead until smooth for 5 minutes.
Place dough in a large oiled bowl, brush the top of the dough lightly with oil, and let rise for an hour in a warm area.
Punch down the dough and roll out on a floured surface to a rectangular shape about 1 centimeter (1/2 inch) thick.
Brush the melted butter evenly over the dough until covered.
In a small bowl, combine the brown sugar and cinnamon. Sprinkle the cinnamon sugar evenly over the dough.
Roll up the dough from the bottom to the top. Cut the dough into nine even pieces and place them in a 9-inch (23 cm) square baking pan greased with nonstick spray.
Let the dough rise for another hour.
Preheat the oven to 350F/180C.
Bake the cinnamon rolls for 30 minutes until toothpick comes out clean.
Release the cinnamon rolls from the pan and place on a wire rack set over a baking sheet.
Beat confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.
Deck the flat with Christmas chaos
After Halloween and Bean’s birthday, the next major end-of-year milestone is Christmas. We’re going to try and be more restrained this year (famous last words), both in terms of cost and impacted surface area.
[recipe] Watermelon with yogurt, poppy seeds, and rosemary oil
2 tbsp olive oil
1 6-inch rosemary sprig
125ml / 1/2 cup plain whole-milk Greek yogurt
1 tbsp honey
1 1.5kg seedless watermelon, rind removed, cut into 2cm pieces
3 tbsp fresh grapefruit or lemon juice
1 tsp crushed red pepper flakes
1 tsp poppy seeds
Coarse sea salt
Heat oil in a small skillet over medium. Fry rosemary until crisp, about 20 seconds. Transfer to a paper towel to drain; set rosemary oil aside.
Mix yogurt and honey in a small bowl; season with sea salt.
Toss watermelon and grapefruit or lemon juice in a large bowl; season with sea salt.
Spread yogurt on a large platter. Top with watermelon and crumble fried rosemary over. Drizzle 1 tbsp. reserved rosemary oil over (save remaining oil for another use) and sprinkle with red pepper flakes and poppy seeds.
[recipe] Watermelon tomato salad with turmeric oil
60 ml / 1/4 cup virgin olive oil
1 tsp. coarsely crushed peppercorns
1 tsp. coarsely crushed coriander seeds
1/2 tsp. cumin seeds
1/2 tsp. ground turmeric
1.5 kg seedless watermelon, rind removed, flesh cut into 1cm cubes pieces
2 medium heirloom tomatoes, cut into 1cm pieces
225g mild feta, cut into 1cm pieces
Coarse sea salt
Heat olive oil, peppercorns, coriander seeds, cumin seeds, and turmeric in a small saucepan over medium until fragrant, about 3 minutes. Let turmeric oil cool slightly.
Arrange watermelon, tomato, and feta on a platter. Drizzle turmeric oil evenly over and sprinkle with coarse salt.