Wednesday Reading!

  • Aug. 23rd, 2017 at 12:40 PM
gorgeousnerd: #GN written in the red font from my layout on a black background. (Default)
I'm sick this week - considering Nibling went back to school in the beginning of the month, it's no surprise - so I'm just going to do books instead of a bigger post.

Books! )

Test post

  • Aug. 21st, 2017 at 3:03 PM
gorgeousnerd: #GN written in the red font from my layout on a black background. (Default)
I heard that if you post an entry via email, you can upload a picture to your entry? I'm trying a regular post via email before I try the post with the image.

With bonus cut text. )

Edit: Post worked! I wonder why the text was aligned so oddly?

[fic fic and more fic]

  • Aug. 19th, 2017 at 8:46 PM
tellitslant: (tos - uhura - smiiile!)
For the first time in a very long time I am writing fic outside of the constraints of a ficathon. In fact, I've written nearly ten thousand words in the last two weeks (which is a fair bit for me, and I think more than I wrote all of last year put together). So, hey! If any of you are also watching Grace and Frankie on Netflix, check out my ongoing run of pre-series ruminations, The Past Forty Years. It includes four stories thus far: The Undertow (Grace and Frankie early on, and the weight of all the things they don't know how to see about each other); The Difference (does it feel strange when Frankie looks at her, or is Grace imagining it?); The Space Between (how to reach out and touch someone, or, as the case may be, fail to connect); The Mark (Grace and the relationships she never quite expected to be so changed by).

And if you're not watching Grace and Frankie but you would like to know why I am, well. I'm more than happy to share. :)
havocthecat: (mfmm phryne mac walking)
More 'Miss Fisher' Coming in 2018, As Movie Trilogy Gears Up For Filming

Here's to hoping that this is for real! Also that Dot and Mac are in it! Miss Fisher isn't the same without Dot and Mac (or Bert and Cec and Mr. Butler and Jane, but Dot and Mac are my favorites).
havocthecat: the lady of shalott (Default)
Like [personal profile] celli, who will be very understanding when she gets into work this morning and sees that saying "ground beef" and "spaghetti" in combination to me has prompted a 400+ word essay touching on the basics of on my personal theory of what goes into a good red sauce (the various types of meats or lack thereof), how and why why I learned to cook the way I do based on my mother and maternal grandmother's food and personal histories and theories of economizing, food history back into the Roman Empire, and food science. Which I don't go into depth on, because it's early and also it's work email, but still.

Also she has prompted my meal planning for a bastardized primavera sauce for later this week, which is an entirely different type of pasta sauce. Though it does have mushrooms in it, and parmesan, which will contribute nicely to the umami. (I really can't stop myself.)

(Also it might be time to try another run at that delicious fresh fava bean and parmesan salad, even though fresh fava beans are a gigantic pain to peel. But it was SO GOOD. I just need to remember to get a loaf of good sourdough or French bread to toast first to soak up the sauce.)

Also she will forgive me for not ending a nested parenthetical properly.

Though she will laugh at me. Probably a lot. (I will deserve it.)

But the nice thing about pasta sauce is that I can cook it gluten-free and she can still come over and eat it ANY TIME. We can have a GF pot and a gluten pot of pasta. Which she knows. This is the joy of pasta. The pots wash and the gluten comes off. It's not like flour, which gets in the nooks and crannies of the KitchenAid and stays EVERYWHERE.

Though I do have a nifty recipe for GF peanut butter cookies from Smitten Kitchen if we ever want to get together and bake something. I could use a hand mixer or a wooden spoon instead of the KitchenAid. Also you do the GF stuff first, before you get the flour in the air, so that you don't cross-contaminate.

Food delivery in Perth

  • Aug. 13th, 2017 at 6:47 PM
alias_sqbr: Asterix-like magnifying glass over Perth, Western Australia (australia 2)
So after vaguely noticing the rise of Ubereats I decided to investigate the options for food delivery in Perth again, and lo! They have improved enough that there are now options I can eat available in my area!

The sites I have found and how they looked for my fairly central suburb:

  • Menulog Moderate range, what I ended up using.
  • Eatnow Similar to Menulog, but website was a little less helpful regarding opening times.
  • Ubereats Largest range. But part of Uber and thus evil.
  • Deliveroo Significantly worse range than all the others.


I ended up picking Taiwanese Cafe which has a nice range of food I can eat as well as some stuff Cameron likes. And Taiwanese desserts!! I LOVE TAIWANESE DESSERTS and have had trouble finding anywhere easy to get them. The food was overall pretty good: the red bean and pearls dessert wasn't the best I've had but still satisfying, the popcorn chicken was super tasty, the teriyaki chicken bento perfectly nice, and the egg pancake a little greasy but ok. The only genuinely mediocre dish was the spring rolls.

The menulog ordering process was very painless, and the delivery guy had my number for when he got lost (our set of units has a very confusing numbering system) You're in trouble if you want ingredient lists etc, but that's true of most delivery.

EDIT for my own use since menulog has no favourites system (*plain rice available)

Untried:


Tried, liked:


Tried, disliked:

Wednesday Reading.

  • Aug. 9th, 2017 at 8:09 PM
gorgeousnerd: #GN written in the red font from my layout on a black background. (Default)
Or: I'm not against rereading books that have some Serious Problems from my past, but there's a reason I haven't done this in a while.

Book book books. Talk of rape. )