Is he 12?

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I've recently had an email from someone I used to chat with quite a bit - but not so much these days. It seems to me as though he is doing the email version of knocking on my door then running away. After weeks of silence he drops me an email saying something like

"hi, how you doing? whats going on with you?"

So being the polite well mannered lady I am, I answer him. I scatter a couple of amusing lines through a couple of paragraphs where I actually answer his questions and tell him what is going on, I ask how plan X and Y is going in his life since we last spoke and then I say goodbye.

Do I hear from him again? Nope until ...... after weeks of silence he drops me an email saying something like

"hi, how you doing? whats going on with you?"

So what is he? 12 years old?
And why does he do that?

New toy

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One of the side effects of hanging out with boys who like shiny new things is ........ buying new toys for self seems like a really good idea.

So far it is!

Visitors

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I've got a Justin Timberlake lookalike coming to visit me this weekend. I do so love having visitors, for oddles of reasons

# It's an excuse to bake cupcakes.



# It's an excuse to go to some of my favourite tourist spots.



# It's an excuse to go out for a few drinks.



# That really high light bulb might actually get changed*



But most of all, its good to be able to giggle at a funny accent


* This of course is only likely when tall visitors come to town! Not so likely when my sister visits, given that she is 4ft 11,

Average

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The average person will eat over 10,000 bars of chocolate, shed 121 pints of tears and have sex more than 4,200 times

Well I guess 2 out of 3 isn't so bad!

Full story here

Typo of the day

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Subject line from Marie Claire magazine email

Spice girls reunite at Geri's daughter's funeral

- ummm I think they meant to write 'christening'

Update 25 minutes later:

marieclaire.co.uk would like to apologise for the email which went out this morning with an error in the subject line.

Someone is going to be in trouble!

St.George

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The Story of St.George

Dragon slayer, man of courage and defender of justice against the odds, Saint George is one of Christianity's most celebrated heroes. Revered by millions throughout many countries it seems ironic that we should know so little of the life of this major historical figure. There is some speculation as to whether George was a soldier in the Roman army who died a martyr's death in Asia Minor (Nicomedia) in AD 303, but there is no proof of this theory, there isn't even any evidence to prove his actual existence although it does seem highly unlikely that such a powerfully strong legend could be based upon a purely fictional character.

Be they fact or fiction, the narratives surrounding St. George have inspired generations. The most famous tale is definitely that of St. George and the dragon, a story which has resulted in the renown which his legacy enjoys throughout the world today. This tale is invoked as an example of the eternal struggle between the powers of good and evil and in courage and defiance in the face of great odds. It also bears similarities to the Anglo-Saxon saga Beowulf and the Germanic tale of heroic Siegfried and his slaying of the dragon Fafnir, and it ensures that St. George firmly occupies a place alongside these great heroes of European legend.

St. George has been the patron saint of England since the Middle Ages, when he is said to have appeared to the crusading armies on a number of occasions during their campaigns to secure the holy land. It was probably during the reign of Richard I that the cross of St George was instituted as the banner of the English army, a banner that later became, and remains, the flag of England. Also in remembrance of the valiant feats achieved by this hero, the 23rd of April has been celebrated as St George's day since the late Middle Ages. The date marks that of the death of the martyr who met his end by the Roman Emperor Diocletian on the very same date in 303. Whether this particular soldier was indeed St George remains uncertain. What is certain is that the 23rd of April is a day to remember our hero and the example that he set us. May the bravery of St. George continue to inspire our people to great acts for a thousand more generations!

Eb and Flow

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Just last night I was thinking about the eb and flow of bloggers, about how few of my 'must reads' of only 18 months ago are still the ones I turn to when I log on for my blogfix. And then today I log in and see that Wombat at the wonderful Kiss & Blogg has decided to call The End.
I understand completely that sometimes the world takes a turn which means that something has to give, after all it was only 5 months ago that I took a time out, so although I will greatly miss Wombat's often thought provoking, frequently amusing posts I do understand.

Plus, some of my favourite writers have been introduced to me via the K&B blogroll.

Bye Wombat, you're welcome here any time.

How brave?

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Top tip to self

When someone recommends a TV show to you, take into consideration how 'brave' he is v's how brave you are - especially when the show is about the paranormal.
I've just lasted the first 2 minutes of the very first episode of Supernatural - had to turn it off because I just can't deal with scary men standing over babies cots in the middle of the night.
I might just skip to episode two!
I love scary movies, books and shows normally, but on a Sunday evening when I'm home alone - then hmmmm maybe not. Time for some Battlestar Galactica instead I think!

Beehive

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I've just found a new place to help me indulge my love of baking.

Afternoon Tea

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Flourless Chocolate Cake With Fresh Blackberry Sauce
From San Francisco Examiner

For the cake:
2 oz unsweetened chocolate, in pieces
4 oz semisweet chocolate, in small pieces
9 tablespoons butter
12 tablespoons sugar
3 tablespoons ground almonds
5 large eggs, separated
pinch of salt

For the chocolate icing:
4 tablespoons butter
2 oz unsweetened chocolate
2 oz semisweet chocolate
3 tablespoons whipping cream
2/3 cup sifted confectioner's sugar
1 teaspoon pure vanilla extract

For the fresh blackberry sauce:
2 cups fresh blackberries
1/2 cup confectioner's sugar
1/4 cup kirsch
1 tablespoon lemon juice

1. For the cake: Preheat the oven to 350°F. Oil the bottom of a 9-by-3 inch round springform pan. Line the bottom with wax paper. Oil and flour the wax paper and shake out the excess flour.
2. Prepare the cake. Place both chocolates in the top of a double boiler over simmering water and stir until melted. Remove the pan from the heat and use a rubber spatula to scrape the chocolate into a medium-size bowl. Allow it to cool for 3 minutes.
3. Gradually add the butter to the chocolate, stirring well. Then add 9 tablespoons of the sugar and the ground almonds. Stir in the egg yolks, one at a time.
4. Place the egg whites and salt in a bowl and beat with an electric mixer until they form soft peaks.
5. Add the remaining 3 tablespoons sugar and beat until the whites hold their shape but are not too stiff.
6. Fold the whites, in thirds, into the chocolate mixer. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 35 minutes.
7. Allow the cake to cool in the pan on a wire rack for 15 minutes. Then carefully remove the sides of the springform pan. Cover the top with a wire rack and invert the cake and the rack together. Carefully remove the bottom of the pan and peel off the wax paper. Place a second wire rack over the bottom of the cake and invert it once again, so the top faces up. Allow to cool completely on the rack.
8. Prepare the icing: melt the butter and both of the chocolates in the top of a double boiler over simmering water, whisking constantly. Remove the pan from the heat and whisk in the cream. Add the confectioner's sugar and the vanilla and whisk until smooth.
9. Place the cake on a rack on top of a baking sheet to catch the drips and pour the warm icing over the cake. Spread it with a long, thin cake icer or spatula, making sure the sides are iced too. Let the cake rest for two hours for the icing to set.
10. Make the blackberry sauce: Combine all the ingredients in a food processor or blender and process until pureed. Pass the sauce through a strainer to remove the seeds.
11. Use immediately or refrigerate, covered, for up to three days. Bring to room temperature before serving. Makes 1 1/2 cups.

Drilling

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30 seconds before I receive a very important conference call the people upstairs start drilling - this was not good!

My imaginary friend

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Last night I was a littttttle bit tipsy, and I can't sleep when I'm tipsy - actually I didn't even try. What I did instead was to have a long rambling conversation on the phone with my sister (yeah for time zones!) . She was blatantly laughing at me for being so tipsy - especially when I told her just how little I had actually drunk. But what amused her most of all was that I kept making reference to 'we'.

The thing is, she was asking me questions about decisions I'm in the process of making and I was talking her through the various repercussions of each option. Then she pointed out that I was using the word 'we' instead of 'I', she asked if I had neglected to tell her about someone significant in my life - my answer (which made her laugh so hard) was

"Nope, there is no 'us', but if I use the word 'we' then I can pretend at least for a little while that I am not having to take total responsibility for these major decisions ALL BY MYSELF"

So the conversation then swung around the subject of the name of my imaginary friend who is helping me make these choices. And the name I settled on is Max.
By the end of the conversation it had been decided, when things get too tough then I'm just going to let Max make the decisions. Right, so thats sorted then.

Favorite line of the day

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" I should lend you my nipples, its not as if they are doing anything useful!"

Maybe

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Tonight I think I was being wooed.
Yes, I think. Not sure, will just have to see if this pans out. But I had a great Martini no matter what the outcome!

Only damp around the edges

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Landlord is away on holiday, workers who caused the leak upstairs have been informed.

I managed to 'save' half a tub of ice cream from being defrosted last night - without a seconds hesitation I threw myself selflessly into the situation and ate it. Felt a bit sick.

Removed computer and all other electrical accessories from the pool, was very impressed with self for being able to untangle and re tangle all cables successfully - by candle light -while standing in a pool of water - half expected to unearth a mouse with a nest from inside the wires - honestly! Luckily all my plugs have labels on so I knew just what to plug back in i.e. I won't be bothering with my printer, palm pilot, docking port for camera, desk lamp and headphones for a few days.
Did managed to get the basics all plugged in and obviously (well I'm typing this right!) up and running without any mishaps - however new location is not ideal and luckily I don't have any house guests this weekend!

Then lit a few more candles and made a chicken curry on the gas cooker to use up all that delicious highly expensive organic chicken I bought the day before that was sitting in the fridge, went to the local supermarket and bought a huge bag of ice and stuffed it around the rest of the food in the not very cold fridge (took rest of food to work today and treated everyone to lunch - hopefully have not killed anyone). This morning when the sun came up and before going to work I isolated the fuses for the study/indoor pool and regained power to the rest of the apartment - this was useful as it allowed the hot water to be heated for a shower!

Meanwhile I've moped up all the water, put towels and plastic bags around the sockets - in case there is more rain tonight, thrown out the 2 rugs that are ruined - after taking photos for insurance, sorted through ruined photos that were stacked in a box - now soaked, taken paintings off walls and put in a safer place - not damaged so far, taken sofabed cover to laundrette to get cleaned and created a huge pile of 'stuff' in the middle of the room.

Anyone for chicken curry?

More dampness

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Had a great day, caught up with a friend visiting from overseas (who gave me a heap of fantastic presents - which deserve their own post) until I came home to find my study flooded.

Because the study is flooded the fuse box tripped, can't find where the water is coming in from due to it being dark, it's dark because there is no electricity, because its flooded. ~sigh~

Yet how am I typing this? Because my lovely neighbour let me run an extension cord into my apartment from hers - to plug in the fridge freezer (I told her) ohhhhhh look, there's another socket for the computer .........

OK off to do some more mopping.

Elusive

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One of the main lingering effects from the events of 2006 seems to be my problem sleeping. I can rarely go to sleep without a podcast or a CD playing. It seems that if all is quiet then my mind gets crowded with events and worries, and I just can't settle.
Tonight I was very tired, so after a nice relaxing bath I tried for an early night, but even with a podcast playing to distract me I couldn't fall asleep. The humidity seems to be high so I feel a bit damp - and not in a good way! I'm not a fan of aircon usually, would much rather sleep with just a sheet over me but tonight that doesn't work either, so I've got the duvet back out from the cupboard and thrown in on the bed so that I can put the aircon on. I've got a slight headache and am feeling a little thirsty. Oh I'm just full of grumbles tonight. So the plan is to get up for an hour or so, potter around and read a book, write this ridiculously dull post, wait for my room to be really cold and try again! Bleh! And its only Monday.

OK

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This weekend I was really needed by someone else for the first time in a long time. That left me feeling more worth while and validated than I have in a long time. It also opened a whole 'can of worms', conflict that I really thought I'd started to deal with - yet it seems I have not.
Fleetingly I dropped down low, yet after sleep and wise words from a few people (yes I'm talking about you - Thank You) I was ok.

I am OK, that doesn't mean that I am wonderful and fantastic, it just means I'm OK. Hopefully after another good sleep I'll regain my balance as it's going to be a rather full on week.

The calm before the storm

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Sleep . . .

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............ soon

4:07 AM

Although my body is tired, my mind is racing.

I have conflicting emotions coursing through my body.....................

........... only now I can allow myself to weep, why do I cry on such a happy day, they are not tears of joy but of sorrow, for what will probably never be.

What next in a box?

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Some fans of Lost have created a very amusing parody of the Justin Timberlake/Andy Samburg music video called "Dad in a Box".

Don't watch if you're not up to date with the show!

Education

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It has come to my attention in the last few weeks that there are a number of cultural references that I make that fly past the heads of those who come from the Colonies*.

#1. 'Bob' Yes when you make me say the name 'Bob', it has to be said with a pop to it in the style of Blackadder - (NOT to be confused with Mr Bean). Blackadder is the best of British comedy

Blackadder is the generic name that encompasses four series of an acclaimed BBC One historical sitcom, along with several one-off instalments. The shows were produced by John Lloyd, and starred Rowan Atkinson as the eponymous anti-hero, Edmund Blackadder, and Tony Robinson as his sidekick/ dogsbody, Baldrick.

In 2000, Blackadder Goes Forth ranked at 16 in the " 100 Greatest British Television Programmes", a list created by the British Film Institute. Also in the 2004 TV poll to find " Britain's Best Sitcom", Blackadder was voted the second best British sitcom of all time, beaten by Only Fools and Horses .

Although each series is set in a different time era, all follow the fortunes (or rather, misfortunes) of Edmund Blackadder (played by Atkinson), who in each is a member of an English family dynasty present at many significant periods and places in British history. Although his intelligence levels rise over the course of the series (the character starts as being quite unintelligent in the first and gradually becomes smarter and more perceptive through each passing generation while ironically decreasing in social status), each Blackadder is similar in that they are all cynical cowardly opportunists concerned with maintaining and increasing their own status and fortunes in life, regardless of their surroundings. In each series, however, Blackadder is usually a cynical (almost modern) voice puncturing the pretensions and stupidity of those around him, and what might - through modern eyes - be seen as the more ludicrous and insane follies of history (from the cruel and unjust medieval religious witch-hunts and the petty whims and insanities of various British monarchs to the pointless bloodshed of World War I).

The lives of the four Blackadders are also entwined with their servants, all called Baldrick (played by Tony Robinson), who in each generation acts as Blackadder's dogsbody/punching bag and who decreases in intelligence (and in personal hygiene standards) just as his master's intellect increases. Each Blackadder and Baldrick are also saddled with the company of a dim-witted aristocrat (who is even dimmer than even the dimmest Baldrick) whose presence Blackadder must somehow tolerate. In the first two seasons, this role was taken by Lord Percy Percy (Tim McInnerny), whereas this position was assumed in the third season by Prince George ( Hugh Laurie) and in the fourth by Lieutenant George, again played by Laurie.

Each series was set in a different period of English history, beginning in 1485 and ending in 1917 (with one special set on New Year's Eve 1999) In addition to these, three specials were also made: " Blackadder: The Cavalier Years" appeared as a 15-minute insert during the 1988 Comic Relief telethon; Blackadder's Christmas Carol was a 45-minute Christmas instalment, broadcast the same year; and Blackadder: Back & Forth was a 30-minute film originally shown in a special cinema at the Millennium Dome throughout 2000.

#2 Curly Wurlys

Curly Wurly is a type of chocolate bar manufactured by Cadbury and sold in the UK and Australia. It was launched in the UK in 1971 and relaunched in 1976. Its shape resembles two flattened, intertwined serpentine strings. The bar is made of chocolate-coated caramel. Also available are "Curly Wurly Squirlies," which come in a bag and are just the cross beams of the ladder.

A 2004 online poll found that the Curly Wurly was the most popular chocolate bar still in production.


And these people made themselves a giant one!



#3 Richmond Park is one of my favourite places in London. At almost 1000 hectares (2500 acres), it is the largest Royal Park in London and is home to around 650 free roaming deer.

Especially of note is the Isabella Plantation.
Many many happy hours spent there and one of my top 4 places to have a picnic.

* Colonies - It seems that most if not all of my favourite people (outside of family) come from the former colonies, so you know that was meant in fun right! ~grin~

A little tart

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I am feeling the urge for something with a citrus kick to it today.


So when I saw this tasty looking Lime Tart at YumSugar it seemed to fit perfectly!

Easter Lime Tart
Modified from Food Network

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
3/4 cup fresh lime juice
Drop of green food colouring
1 pound cream cheese, room temperature
1 can sweetened condensed milk
Grated zest of 1 lime
1 cup crema or crème fraiche
1/4 cup powdered sugar
1 lime, thinly sliced, for garnish

1. Preheat the oven to 350 degrees F.
2. For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
3. For the filling: In a food processor fitted with the metal blade, combine the lime juice, green food colouring, cream cheese and condensed milk.
4. Process until smooth, scraping down the sides of the work bowl often. Add the lime zest and process to mix thoroughly.
5. Pour into the pie shell and place in the refrigerator.
6. In a bowl, using a whisk, beat the crema and powdered sugar until soft peaks form. Using a rubber spatula, spread the mixture over the top of the pie, creating peaks evenly over the surface.
7. Garnish with the lime slices. Cover and chill for 4 to 6 hours or overnight before serving.

Glorious

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I have just had a glorious day.

A chance meeting with a friend led to sharing of nachos, ice cream and long long chats under the shade of the tree.

Someone else made me cry, the good tears, with kind words that mean more than he'll probably ever realise. And still another friend gave me some great news about her future.

I had planned to take some time to visit my favourite 2nd hand book shop, but instead I got 'lost' in a fresh of the shelves book shop and bought myself Imperium & The Female Brain.

What an absolutely splendid day to be me.

Picnic time

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So, I've got our picnic basket ready (scroll to the bottom of the page)

1 bottle of champagne (with cooler pack from the freezer)
Soft loaf of fresh bread
Tub of humus
Sliced red, orange and yellow peppers
Sausages rolls
Chunk of Cheshire cheese
Chicken drumsticks and thighs, slow roasted with theme, garlic and rosemary
Cherry tomatoes
Olives

Green grapes
Raspberries
Blueberries

'Glasses' for the champagne and paper plates
Wet wipes and napkins, because its all finger food
Soft large picnic rug

Are you ready to join me?

As if there were any doubt!

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Chocolate can be good for you.

....... obviously, taken in controlled amounts!

~smiles~

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Someone just put a smile on my face.

To Mac or not to Mac!

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I'm getting closer to the idea of getting a Mac. So many questions still to answer though!

Playing favourites

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I've been doing a fair bit of blurfing recently and have been lucky enough to blurf across some excellent new (to me) blogs.
The one that wins my 'consistently thought provoking' and 'oh my goodness that makes perfect sense' award so far is

Adventures in Delicious Dating After 40

Very close runner in the same category is

Smart At Love

The winner of the 'crikey do those things really go on behind the scenes, must check back and see what he writes next week' award goes to

Back of House in DXB

I still love Helen the most though.

Of course

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I was talking about my forearm of course. And it took till half way through my 2nd drink.

Smooth and soft

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I went for a wax earlier today, they were having a special deal - I can rarely resist a special deal, now I have somewhere new smooth, soft and completely hairless for the first time. My fingers keep returning to my skin there, stroking myself, feeling the strangeness of that place for the first time without a single follicle. Meeting friends for drinks this evening, I wonder how many drinks it will take before it seems like a good idea to ask others to stroke me there.

The 10 Real Reasons Why Geeks Make Better Lovers

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Geeks build it so you will come

Geeks get personal with tech

Geeks dig consensual role playing

Geeks interact

Geeks get things done

Geeks are hot …

Geeks don't shock easily

Geeks know kinky people

Geeks understand multi-dimensional relationships

Geeks aren't threatened by new tech or "the future of sex"

Article in full here

Why are men so scared of telling the truth?

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Its late, I'm tired, but I have to just ask.

Why are men so bloody scared of saying the truth about the simple things? I found out this evening that 2 different men have lied to me about 2 different but very simple situations - if either of them had told me the truth it wouldn't have resulted in anything other than "ok, no worries" and I just can't see why they had to lie. It's only now that I know they have lied about something so stupid that I am pissed off.
I had offered something that is open to many friends of mine - I will not be offering this again - not to these men anyway.

G R T

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Last night just as I was drifting off to sleep I finally remembered the significance of the initials G.R.T. As I lay there so close to sleep I told myself to retain that knowledge as it had been bothering me all day. This morning I woke up and

a) Realised that those initials meant nothing to me and I hadn't been thinking about them at all till just before sleep.
b) No idea what they signify.
c) And now it bothers me!

So any suggestions from the floor?

For old times sake

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Here are a couple of my favourite chocolate recipes, enjoy.

Chocolate soufflè

Ingredients
3 Tablespoons butter
2 Tablespoons flour
1 cup milk
1/4 teaspoon salt
2/3 cup sugar
1 1/4 teaspoon vanilla
3 ounces good quality unsweetened baking chocolate (or use four ounces semi-sweet, but you must therefore reduce the sugar to 1/2 cup)
5 eggs, separated

Directions

You will need a soufflè dish for this, so that the soufflè can bake and rise correctly. If your dish is too small to accommodate high-rising batter, you can add a foil collar (folded over aluminum foil, folded the long way, and paper-clipped at the ends as it fits around the top edge of the dish, to make an "extension" of your dish's height.)
You will also need a second bowl to whip the egg whites in.
Preheat oven to 375 degrees Fahrenheit.
Butter and then sugar-dust the inside of the soufflè dish and also the optional foil collar (best to this before you attach it to the rim). This helps the soufflè climb, and it also adds a bit of flavor to the "edges" of the soufflè.

Over medium or medium-low heat, melt butter and flour together in a saucepan, stirring to make a roux, it should smell nice, and be thickened a bit.
Now, add the milk, and stir well to make it smooth and keep it from clumping, and add the vanilla.
Stirring, add the chocolate, and keep stirring until it is melted and smooth.
Cool the chocolate mixture a bit, because you will be adding the egg yolks at this point (save some calories and use just four egg yolks, not five... it will also be lighter in weight, rising a little higher). If the mixture is too hot, the egg yolks might clump up before you have a chance to finish stirring them in.
Stir the egg yolks in, mixing until smooth. Set this aside for a moment.
Using clean egg beaters and a clean bowl, whip the 5 egg whites until firm but not stiff.
Scrape the chocolate mixture into a large bowl. Fold the egg whites into the chocolate mixture in about three additions, folding but not collapsing the soufflè.
Pour into the prepared soufflè dish.
Bake 20 to 25 minutes (do not check until the 20 minutes has passed. The top should be floating a bit, and look neither soggy nor over-done).
Serve immediately...with whipped cream, cold, heavy cream, or on its own!

Serves 6 to 8 adoring fans

*********

Mint Chocolate Pudding Cake

6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
3 large eggs
3 large egg yolks
1/3 cup sugar
1/4 cup all purpose flour
1 1/4 teaspoons peppermint extract
1/4 teaspoon salt

1 Preheat oven to 375°F. Generously butter six 3/4-cup (6 ounce) ramekins. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.

2 Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar until slightly thickened, about 5 minutes. Add all purpose flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet.

3 Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken, 10-11 minutes. (Start checking at 9 minutes.) Remove cakes from oven; let cool for 5-10 minutes.

4 Either serve as is, in the ramekins, or run a knife around the edges of the cakes and invert on to individual dessert plates.

Serve with raspberries, mint leaves, vanilla or mint ice cream, or whipped cream.

Serves 6.

Just because

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Any excuse to see the 300 again, this time to music!

New Book

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I've just ordered a new book for my father. It's a little different than usual books, I've put together a selection of photos from his life and family and sent them to Bob, where they will be printed and bound all in time for his birthday next month. All rather clever really isn't it!