Katy and I were walking into town, just ambling side-by-side on the sidewalk. We see another couple coming towardssta us, on the same side of the road. I scooch over towards Katy to let them by, but the dude doesn’t move at all and basically shoulder-checks me so I bump into Katy. I turn around to face him and my auto-Canadianism starts to apologise, when the guy just point-blank says “I was in my lane”. WTF? Rudeness? Very un-Swiss. Katy was more upset than I wals. If he truly needs to assert his masculinity this way, I’m a firm believer in karma for this sort of thing.
Month: June 2020
Sushi!!!
Earlier this weekend, summer rolls. Tonight, sushi with teriyaki chicken and omelette. Again, faffy but so much yum! Made 4 spicy chicken rolls and 3 egg ones. Amusingly, I ran out of rice vinegar for the rice, so I subbed with rose wine balsamic. Shhh, don’t tell the purists, but it was damned nice!
[recipe] Shortbread biscuits
340g unsalted butter
1/2 tsp salt
120g icing sugar
375g all-purpose flour
1. Cream the room temperature butter.
2. Add powdered sugar and while mixing on low.
3. Scrape bowl down and add the flour while mixing on low. Scrape down again and mix until combined.
4. Transfer dough onto a floured surface and shape into a rectangular brick shape. Wrap in plastic and chill until firm, about 1h.
5. Preheat oven to 350F then remove dough from refrigerator and cut into half inch slices.
6. Place pieces onto a baking sheet lined with a silicone mat or parchment paper. Use a fork or skewer to create a pattern on top. Bake at 350F for 10 min, rotating baking sheet in the oven halfway through.
7. Transfer to a wire sheet to cool.
Note:
The cookie dough can be made well in advance. It keeps for about a week in the fridge and a month in the freezer. Make sure to wrap very well and allow to warm up just enough to cut.