We’re getting the child his own girolle for Christmas. He’s going to flip. He loves Tete de moine cheese. Bet you didn’t know that in la Suisse, some cheeses require infrastructure.
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Somebody needs a little trim down under
This is a shop that sells random decorative stuff in town. They’re currently selling big doggie beanbags. They really should have thought a bit more about the visual effect of using a shaggy box (pun onyended) as a prop for the big red one.
When you really need a tartare fix at 2am
Stop the presses! There is a beef tartare vending machine at the Morges train station. A seasoned. Raw. Beef. Vending. Machine.
God bless the Swiss and their quirky ways.
2016 in a nutshell
This!!!!
This is not my desk
In preparation for the move to the new office space, I had to clear out my desk. This feels…. wrong. Where’s the me?
The mad art of Looney Tunes
One-finger selfie
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Amazon Lambada
Bit of late night silliness from work.
The things I do for my wifey
Katy’s always wanted a wine advent calendar, so I helped her make one.
[recipe] Mulled wine
2 clementines
1 lemon
1 lime
200 g caster sugar
6 whole cloves
1 cinnamon stick
1 whole nutmeg, for grating
1 vanilla pod
2 bottles of red wine
Peel large sections of peel from the clementines, lemon and lime using a speed-peeler.
Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice.
Add the cloves, cinnamon stick and about 10 to 12 gratings of nutmeg. Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wine to cover the sugar.
Let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason I’m doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.
When your syrup is ready, turn the heat down to low and add the rest of the wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into heatproof glasses and serve.
Optionally, for an added octane boost, stir in half a cup of orange brandy.
