Katy sent me this by WhatsApp today. You can click here for the actual image she sent, which might be mildly NSFW.
Month: August 2022
A very Swiss rock festival
Friends had a spare ticket to the Riverside festival in Aarburg, to go see Adam and the Metal Hawks and Status Quo.
I didn’t know I’d seen AMH clips on Facebook, he’s the guy that got a shout out from Jack Black. It looked like a fun time ahead.
The venue was really cool. The festival is paired with an Oldtimers’ Route 66 festival – think rockabilly, classic cars, pinups, tophat & tails, big moustaches and epic beards.
The AMH show had a good energy. The beer, for a Swiss festival, was very reasonably priced.
After the act, we had a bit of food (goot burger, decent price) and went to walk along the river, waiting for the headline show.
This is when we realized that this was probably the most Swiss festival ever. The air was already rich with the smell of melted cheese, but then we noticed that the festival ground was right next to a dairy farm. The cows, if anything, were incredibly not bothered.
Then it was time for the Quo. This time, along with the smell of raclette, the air had a distinct tinge of cannabis. Bit surreal.
The main stage area was packed. I don’t generally mind crowds, but even my urge to kill was rising, with people always jostling you to go back and forth – being polite about it, but still annoying.
Mira and Emo went up in the ferris wheel and took a picture of the crowd. Amusingly, you can spot Gino and I.
The show was really good. I only knew a couple of songs going in (In the army now, Rocking all over the world), but Katy had commented that all the songs kind of sound the same so I should enjoy it. One or two songs didn’t quite age well and aren’t really PC anymore (The Oriental, I’m looking at you). For gray-haired old dudes, they still put on a great show. I really enjoyed it.
[recipe] ginger chili oil
1/2 cup Korean chili flakes
40 g ginger, peeled, washed, and thinly sliced
70 g green onion, peeled, washed, and thinly sliced
1.5 cups cooking oil
Add the Korean chili flakes in a medium sized heat proof bowl or a small stainless steel pot.
Add in the ginger, green onion into a wide base saucepan or sauté pan. Pour the cooking oil and heat over medium high heat until the aromatics start turning light brown or until the oil temperature reaches about 110-120 C. Depending on your stove type, it will be between 5 to 10 mins to reach this point.
Turn the heat off.
Scoop out the aromatic vegetables using a slotted spoon or tongs and discard.
Pour the oil over the chili flakes in a few batches. It will make small sizzling bubbles initially then die down as it cools.
Stir around the chili flakes and oil to mix them well. Steep the chili flakes for 15-30 mins and allow it to bring out the flavor and colour.
Filter the oil using a funnel and filter paper and transfer the chili oil into a sterilized glass jar.
To store, refrigerate the jar. Try to use the oil within 2 months.
To use, give the oil a stir before using and always use a clean spoon to scoop it out.
This is why real estate costs so much in Switzerland
I was walking Lili this morning when we saw a helicopter hovering over the town center. Turns out it was ferrying loads of building materials from the lakeside to a house under renovation just one road over. Imagine how much a crane costs when it’s cheaper to use a frikkin’ helicopter to deliver your supplies!!!
Wine dog
Lili is helping us choose a wine to go with dinner.
This is what bored Katy does
This is Geraldine. It’s supposed to be a cow footstool with built-in storage. Except it’s now annexed the flight cushion I’d bought at GVA Airport. And now I think Katy is shopping for a cowbell for her… Saints preserve us.
Bonne fête, la Suisse
