Author: admin
well, that’s a record….
I’ve just been through 3 days of advanced project management training through Webex. Super interesting, but I’m braindead. Also, for the past 3 days, my step count has struggled to go beyond 1000. Today is a record, at 412.
I need to go run.
Boy is growing up.
Had a drink at Schilliger last weekend… Sporting a ew coat, still needs a haircut.
Another song for the cry-list
As I’ve previously mentioned, certain (many) songs make me cry when I hear them, even if I’m in an otherwise good mood. It’s been known for years. So I’m going to keep a list of the ones I can remember from recent times:
Anywhere away from here – Rag’n’bone man and Pink
Bring him home & Finale – Les Miserables
Too much love will kill you & Love of my life – Queen
Your song – Elton John, covered by Lady Gaga
All of me – John Legend
Ave Maria – Marc Martel
15 years…
Katy and I took an apero lake cruise to celebrate our 15th anniversary. Boarding and service were a bit shambolic but then we managed to snag a pair of deck chairs on the aft deck and enjoy the view with a nice bottle of wine.
When your cat is broken
Folded like a wet noodle…
[recipe] lemon cheesecake
150g digestive biscuits
75g butter
250g Philadelphia cream cheese
350g mascarpone
75g caster sugar
2 lemons, zested
2 lemons, juiced (about 90ml)
3 sheets of leaf gelatin
Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in microwave and stir into biscuit crumbs.
Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
Hydrate the gelatin for 5 minutes and dissolve in 50ml of hot water. Let cool.
Beat together the cream cheese, mascarpone, caster sugar, lemon zest and juice, and gelatin until smooth and creamy. Spread over the base and chill for a couple of hours.
[recipe] slow cooker caramelised onions
1.5 kg white, yellow or red onions, peeled and thinly sliced
3 tbsp butter (or olive oil), melted
salt and pepper
1 tbsp brown sugar
2 tsp balsamic vinegar
Add onions to the bowl of your slow cooker. Drizzle the melted butter evenly over the top of them, then toss with a spoon (or with your hands) until the onions are evenly coated in the butter.
Cook on low for 8-10 hours, stirring once or twice if desired, until the onions are a rich golden brown and caramelized. Season with salt and pepper (and brown sugar and/or balsamic), and stir to combine.
If your onions are really juicy at this point, set the lid an inch or so ajar. If they are not, leave the lid on regularly to seal in the moisture. Continue cooking the onions for an additional 3-4 hours until most of the extra liquid has evaporated and the onions are a deep golden brown, and thick and “jammy”.
Serve the onions immediately, or cover and refrigerate for up to 3 days. Or freeze for up to 3 months.
Know Your Slow Cooker: These onions should be able to cook unattended for 10+ hours without any babysitting or stirring. (Although I do recommend stirring them once or twice if you can.) But that said, every slow cooker is different. And the low heat setting on yours could be hotter than most. So, as is good common sense with any slow cooking, I just recommend keeping watch especially during your first batch to be sure that the onions do not burn on the bottom.
[recipe] pickled cauliflower and mixed vegetables
1 tsp. coriander seeds
1 tsp. black or brown mustard seeds
1/2 tsp. cumin seeds
2 cups white wine vinegar
Three 1/4-inch-thick slices peeled fresh ginger
One-half small yellow onion, thinly sliced lengthwise
1/2 cup sugar
2 tbsp. kosher salt
1 tsp. black peppercorns
1/2 tsp. ground turmeric
1/4 tsp. crushed red pepper flakes
One-half head cauliflower, cut into 1-1/2- to 2-inch florets
5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal
One-half red bell pepper, cut into large dice
Put the coriander, mustard, and cumin seeds in a small saucepan. Toast the spices over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about 2 minutes. Add the vinegar, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes, and 1 cup water to the toasted spices. Bring to a boil.
Pack the cauliflower, carrots, and bell pepper in a 2-qt. heat-resistant glass bowl or measuring cup. Pour the hot brine over the vegetables. Let cool to room temperature and then cover and refrigerate for at least 2 and up to 14 days.
[recipe] basic muffin recipe
2 medium eggs
125ml vegetable oil
250ml semi-skimmed milk
250g golden caster sugar
400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
1 tsp salt
100g chocolate chips
Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
Stir in 100g chocolate chips.
Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
DOUBLE CHOCOLATE
If you want to make chocolate muffins, swap 100g of the self-raising flour for 100g cocoa powder and 1 tsp baking powder.