Tuesday, August 27, 2019

Autumn Morning

Good Morning!

Obviously we have a small leak of warm air from our house, that our little friend here found last night.

TTFN

Monday, July 15, 2019

Stuffed Pork Tenderloin


This was made for an Easter lunch, and everyone seemed to like it very much, which was very gratifying!

The Meat

I took the loins (there were four in all), trimmed any excess fat off the outsides, rubbed them in onion salt and white pepper, and left them overnight in the fridge.
The next day I sliced them length-ways as far through as I could without ending up with two pieces.


Some more salt and pepper seasoning was applied to the new surfaces.


The Stuffing

The stuffing was made with:

  • young spinach leaves
  • dried cranberries (buy in bag at Target!)
  • chestnuts (buy in bag at Target!)
  • 2 or 3 fresh eggs
  • mushrooms
  • sausage meat (Jimmy Dean's)
  • olive oil

All this was chopped up and mixed up well into a paste.


















Each loin was laid out, topped with a good thick layer of stuffing mix, folded over, and then gently tied by looping string around it, spiraling from one end to the other. My darling wife was engaged for this task, as I only have two hands!

The stuffed loins were then placed onto a large baking tray, covered with alu-foil, and cooked at 375F for an hour.


Bon Appetit !

Mike






















Sunday, July 14, 2019

Chicken to Grill

It's been a long time since I was here - sorry!
Here's something to try on your grill or barbeque now that nice warm summer temperatures are here
The star of the show is, of course, the chicken - whatever cut you like, skinned.
The supporting act is this:
Ingredients:
Black Pepper1
White Pepper2
Salt1
Onion Powder2
Garlic Powder or Flakes1
Oregano2
Paprika1
Coriander3
Fennel Seed or Powder3

There aren't any units because they're all the same units - whatever you like! - just make heaps and save what's over for next time!

Notes:
  • You'll notice in the photo that there's no salt - I used Onion Salt instead of the Onion and the Salt.
  • You'll also notice that there 's two jars to the right - Fennel Seed and Fennel Powder. You can use either or both equally well.

Method:
  1. Wash of and dry the chicken pieces
  2. If you have chicken breasts decide if and how you're going to cut them up
  3. Get the chicken into the right-sized pieces
  4. Sprinkle mixture onto one side of a piece of chicken and rub in all over. Turn, and repeat
  5. Repeat for each piece of chicken
  6. Put chickens into food-savers and sprinkle more mixture over the top of each.
  7. Put the lid on and shake the container to make sure all chicken bits are well covered
  8. Stash the containers in the fridge for a couple of days
On The Day you'll probably find that the chicken pieces cook a little more slowly that you expect if they're on an out-doors grill. A George Foremen grill, as it cooks from both sides, is definitely quicker.
Make sure that you cut into the thickest part of the thickest piece of each batch put onto the grill in order to make sure that the chickens are done before serving!

As you can see to the left, I've cut off a small piece of the meat, right through the thickest point.

This piece has been cooked on a George Foreman grill, so it browner than it would be on a "normal" grill. It's fairly hard - not quite crisp - on the outside but soft an juicy on the inside. This is from letting the grill heat up well before placing the meat on it.







To the right now you can see that the meat is cooked to be just white all through. I put it back for about another minute after this photo.
he meat is firm but also easy to cut in this condition - after about 4 days marinading in the fridge.



Bon Apetit!

 Mike




Saturday, September 01, 2018

Farewell, Friend

Anton The Cat
In 2001 my wife and I decided that our son - four years old - should have a companion. My wife voted for a dog (we were both brought up with dogs) but I managed to hold out for a cat.
My Wife and son then found a cat with a litter in a local shelter, with just one kitten left .... all the others had found homes.

Good friends of ours were adopting a son - Anton - so this adoptee became Anton-the-Cat for ever more.

That was in 2001.

It's 2018 now.











Anton the Cat was 17 this year, but his health was failing 
and he was increasingly uncomfortable and unhappy.

Anton the Cat has left us now. 
He leaves us the best of memories.



Thanks to Nick Irwin for the photos.
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Monday, June 25, 2018

The Three Fundamental Principles of Programming

Well! Quite a serious topic!

A very long time ago, over an amount of beer that I suspect would be termed "binge drinking" these days (but was simply normal daily intake then!), I came up with some advice for beginning programmers.
The more I see modern bloopers the more I think that maybe these should be taught in school!

There are only three, and below are some explanations.
  1. If you don't absolutely, positively, have to do it, then simply just don't !!
  2. Perspective! Remember where your towel is!
  3. If it's getting really really really difficult then don't do it like that!

Explanations:

  1. a.k.a. wasting cpu cycles is the ultimate sin and you will be inserted into a DEC RP04 for your stay in Hell!
  2. You can go swimming in a pool full of people and not forget this; don't forget why you're writing your code!
  3. The the whole universe runs on e = mc**2 so just how hard can programming be?
    If it's getting really tough then either you're doing it the wrong way or else you're doing the wrong thing!


Finally, before wrapping up, 
a mandatory cat-picture 

because,..... well, ....... because 

this is the InterNet, you know, 

and cat pictures get everywhere!





And that's it. 
(from Cu Chulainn and me!)