Chilling with my furry boys. The non-furry one was in a surprisingly agreable mood this morning and has already left for school.
Staying alive
This is what morning look like here when we’re all tired.
This is really amusing, in that almost a year ago to the day, RUN DMReenie was getting down to Christmas in Hollis Morges.
Cat and blanket
Never seen a cat love a blanket so much.
So, um, yay?
The scales tell me I’m 199.96lbs this morning so I’m officially below 200 pounds for the 1st time in… 15 years or so? More? I just wish I could be in a more celebratory mood. But yay me!
Knifemaking: sanding
Finally! Finally finished the edging! Still not perfect but good enough for a 1st knife. Now, sanding. Lots and lots and lots of sanding.
Ukiyo Memes
Ukiyo Memes illustrates popular memes in the style of classic Japanese woodblock prints. Called “Memes of the Floating World”, they reimagine pop culture in Ukiyo-e style.
Knifemaking : Edge filing
So 3.5h with a hand-filing jig. Colin is already shopping for a belt grinder. It’s getting there, but I have a lot of cleaning up and equalising on the main edge to do, as well as getting an edge on the front and top. I need to figure out what I’m going to do with the oopsie on the ricasso as well. Then on to sanding.
Next step in knifemaking
Finished the rough grinding tonight, then squared everything off with hand files. The result is shockingly straight and looks… good!! I finished the edging jig and I had started on the edge filing when I did an oopsie. The file wasn’t secured strongly enough by the zip ties and went past the line where I wanted to stop. It’s going to show.
Oh well. This is the 1st knife. It’s a learning experience. We’re figuring everything out as we go along. But you know what? I’m having a f’n blast!!
Purr purr bitey bitey
Tolstoy is happy for pets, until he isn’t. Then he gives you a warning bite.
[recipe] Herb-crusted ginger marinated cold pork roast
1 kg boneless pork loin
75 ml olive oil
4 shallots, chopped
30 ml (2 tbsp) grated fresh ginger
30 ml (2 tbsp) lemon juice
30 ml (2 tbsp) maple syrup
1 ml (1/4 tsp) salt
30 ml (2 tbsp) chopped chives
30 ml (2 tbsp) chopped coriander
Mayonnaise (optional)
1/2 cup (125 ml) mayonnaise
15 ml (1 tbsp) Dijon mustard
Place the grill at the center of the oven. Preheat the oven to 200C (400F).
In an ovenproof pan over high heat, brown the roast pork on all sides in 15 ml (1 tbsp) of the oil. Season with salt and pepper.
Bake 45 minutes or until a thermometer inserted in the center of the roast reads 57C (135F). Set the roast aside on a plate, cover with foil and let stand 10 minutes. The temperature should increase to 63C (145F).
Meanwhile, in a small saucepan over medium-high heat, fry the shallots in the remaining oil until golden brown. Add the ginger and continue cooking for 1 minute, stirring. Remove from heat. Add the lemon juice, maple syrup and salt.
Reserve 30 ml (2 tbsp) of the marinade to season the mayonnaise, if desired.
In an airtight bag, coat the roast with the marinade. Close the bag and refrigerate for 24 to 48 hours.
Mayonnaise (optional)
In a bowl, combine the mayonnaise and mustard with a whisk, adding the reserved marinade, if desired.
On a plate, combine the chives and coriander. Drain the roast, then coat it with the herbs. On a work surface, thinly slice the meat. Serve with mayonnaise and chutney, if desired.
Make Ahead: The roast can be cooked and marinated 1 to 2 days in advance, then sliced just before serving.