driving was easier today.. not surprising after the announcement yesterday of stiffer fines for tw@s…. it was almost civilised!
monday, wrote Mr Kipling, is a day to bake turd pies.
oh bother. ^%$&^%$&^ TWEET.
Its Tuesday, am fighting the urge to throw eggs at midget orphans…..
yet again , Monday has happened…… why? Dantes 1,234th level of hell, a recurring Monday, with no coffee………..
bollocks. its monday again. this keeps happening. I’ve sent a memo, and nothing has happened, it should be Sunday II….
off to challenge electrickery at a gym. sod it. i will win.
Shweeb, the human-powered monorail, makes hamsters jealous â Autoblog Green
Coolest Copper Chopper ever!!
Have proposed and am now engaged…. can’t believe it yet am s
Image via Wikipedia
trangely relaxed about it.
Diamonds truly are a girl’s best friend but have a look at www.Diamondnexuslabs.com
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Congrats!
Thanks Terry!! Will have to meet up for beers sometime!
Really nice things to do with pork tenderloin the day before a barbeque.
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Ok, I’m not chinese, and this recipe is a polite nod to the wonder that is chinese food. (Nom noms). Its really good and simple.
Put pan on stove and put two cups of dark
in the pan at least. One chopped bulb of garlic. Yes I said a whole bulb at least. A good pinch of powdered ginger, or finely chopped fresh ginger, some white pepper, lemon juice, one or two red chillies and some runny honey. Let this marinade heat until it simmers gently. Then take it off the heat and let it cool and infuse. Once it has cooled it will thicken a bit. If you want it really thick use a bit of slaked cornflour while its simmering to thicken it up.
Add the chunks or medallions of pork loin to it ONCE IT IS COOL. Then leave in the fridge overnight and skewer and cook accordingly.
Also works as a brush-on marinade. Lovely with King prawns, chicken, spare ribs, sausages, loads of stuff. Will work well on already cooked meats, and will flavour duck very nicely. Nom nom nom nom.
Pork loin and Coriander.
Chop a load of fresh coriander and fresh garlic. Mix in a little sea salt, lemon juice and light soy. Coat the outside of the pork loin. Leave in the fridge for as long as possible.
Then slice and cook.
Honey and Mustard.
Just that. Nom nom nom nom nom nom.
Add garlic to it as well. More nom’s.
Spicy Lime, Black Pepper and Garlic.
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This will almost do a ‘Jamaican Jerk’ style dish. Just as the name says, mix the ingredients. If you want heat then add a scotch bonnet pepper to marinade with the meat. DO NOT COOK THE PEPPER.
Unless of course you have no love of your own digestive tract and really like spending time spurting devils fire from your own rectum.
Nuff said.
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Then I bought a bottle of pink champagne
Image by cinderellasg via Flickr
and a bouqet of flowers yesterday as we have been together for a whole year!
(I swear the ritalin I put in her tea does wonders for our relationship)
(She says the thorazine she makes my frappe with keeps me steady)
I guess the prozac I’m on wont do any good anyway.
Just joking!!! I still can’t believe my local baker sells Jack Daniel’s and decent bubbly!!!
Alls well that ends well!
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Have proposed and am now engaged…. can’t believe it yet am s
Image via Wikipedia
trangely relaxed about it.
Diamonds truly are a girl’s best friend but have a look at www.Diamondnexuslabs.com
B%$£^%$£^%$ollocks to my f&^%*&^%*&^%king Tumblarity.
Peace.
“The most beautiful thing we can experience is the mysterious. It is the source of all true art and science. He to whom this emotion is a stranger, who can no longer pause to wonder and stand rapt in awe, is as good as dead: his eyes are closed.” — Cool.