it’s friday, I’m tired, don’t judge me.
Made me laugh more than it should have
This is the mangled translation of today’s cafeteria menu item, at work. Hmmmm, grilled vegetarians!
Curse you, beaver!
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.