The orange-lime bundt cake I made this weekend is YUMMY!
Author: admin
Going to be a rough week, I think
The next few weeks are going to be rough. Katy seriously hates her job, and it's affecting her physically and emotionally. I'm trying to be as supportive as I can, but sometimes, I'm only human and I react less than stellarly to her grumpiness. I feel bad about it – I know it's not directed at me – but it's still putting some tension between us that really shouldn't be there. She has some interviews lined up, so there are promising avenues, but I'm worried about the toll that the day to day grind is going to take on her (and us) in the meantime.
Kitties
I keep running into kitties. There's the black one that likes to take naps on our front lawn, and I saw a black and white little guy this morning on my way to work that literally threw itself on the ground at my feet and demanded a tummy rub.
I miss my kitty.
Oh your mark, get set, cook!
I've been cooking for 4 and a half hours. I've been doing dishes for 4 and a half hours.
Dinner was kick-ass, but I'm TIRED!
On a completely unrelated note, Tesco delivered my groceries this morning, as well as part of somebody else's. It' the only way I can explain why I ordered 12 eggs and ended up getting 33.
33!!!
I've made a bundt cake, I've made a quiche, I've made pancakes. I still have 23 eggs left.
[Recipe] Quiche and indian cabbage
Indian spicy cabbage
1 small white cabbage shredded
3 medium carrots cut into thin strips
2 hot (finger) chillies
1/4 tsp of tumeric
1 tsp of mustard seeds
salt to taste
lemon juice
olive oil
Put enough oil to cover the bottom of the pan and heat. Put mustard seeds and cover. When they start to pop add cabbage, carrots and chillies and mix. Add salt to taste and tumeric powder and add a little water and mix thoroughly and cover the pan. Let the mixture cook in the steam for about 5 to 10 mins but stir every now and again. When the mixture is half cooked, add lemon juice to taste and stir and put it aside till needed. Can be eaten cold or warmed up in microwave.
Quiche
For the pastry
175g/6oz plain flour, plus extra for dusting
salt
75g/2butter, plus extra for greasing
olive oil
milk
For the filling
250g/9oz English cheddar, grated
200g/7oz bacon, chopped
5 eggs, beaten
100ml/3oz milk
200ml/7fl oz double cream
salt
freshly ground black pepper
Mushrooms, diced
onion, chopped
1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough milk to make the crumb mixture come together to form a firm dough, baste with olive oil and then rest it in the fridge for 30 minutes.
2. Roll out the pastry on a light floured surface and line a 22cm/8well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
3. Preheat the oven to 190C/375F/Gas 5.
4. Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base
5.While the base is cooking, saute the bacon. When almost done, add in the onions and mushrooms and cook until tender.
6. When the crust is done, reduce the temperature of the oven to 160C/325F/Gas 3.
7. Pour savoury mix into the crust. Combine the eggs with the cheese, milk and cream in a bowl and season well. Pour over the bacon and veggies.
8. Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further.
Your Appartment
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Katy and I spent a very productive day finally clearing out the last of the stuff in boxes and putting up decorations. Did a massive cleanup of the place too, as well as doing a gajillion loads of laundry. We didn't go outside at all today, but unfortunately, outside came to us. We seem to have a minor ant problem. We’ve been seeing them once in a while now, but today was the worst – Katy found one walking on her arm while we were watching a movie – not fun! We're going to go to B&Q tomorrow to get some ant traps and call the landlady to complain.
Enjoy the pics and tell me what you think.
And I'm stupidly proud of my Zen garden.
I am.
Edit: what people might not realize at first glance is that the rocks come from: Alcatraz, the Oratoire St-Joseph, l'Ange-Gardien and New Orleans. Oh, and the turtle's from Fiji.
the good the bad and the ugly
the good: I've gotten shitloads of good work done today
the bad: I have a headache that's making my eyes water again
the good: I have an appointment to get my eyes checked out
the bad: it's in 2 weeks
the good: it's friday
the bad: I'm still at work and I wanna go home.
How not to code
I am working with a codebase that is just…. braindamaged.
352 classes and NOT A SINGLE LINE OF COMMENTS!!!
Added to this loverly fact is code like this:
Iterator it = set.iterator();
for (readfileindex = 0; it.hasNext(); readfileindex++)
{
String filename = (String) it.next();
//do something with it
}
Anybody with a bit of programming experience will realize that, though this block is valid, it makes NO LOGICAL SENSE. Especially when you realize that the readfileindex is used somewhere else for UI purposes. It violates about every common sense rule for effective programming.
joy.
Sad, but true
This is why I like the people I work with
A coworker went to Ireland and brought be back a fridge magnet. Here's a chat snippet:
<Rc> it's perfectly horrible :D
<AQuinn> i'm glad you don't like it :D
<Rc> it will be featured proudly on my fridge
<AQuinn> cool. how does it rate on the tacky scale?
<Rc> sappy message, garish colours, kitshy theme all give it high points
<Rc> the only thing that detracts from perfection is that it's actually solidly built
<Rc> so it only rates a 9 out of a possible 10
<AQuinn> i'll try harder next time ;)
*giggle*