All 3 entries tagged Procrastination
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May 16, 2007
You can tell it’s exam season.
I spent far too much time yesterday debating the merits of certain fruits, in the
futile quest to find the world’s best fruit.
- The strawberry, which has been defaced by the British who try to eat it all year round from African polytunnels. The in-season, natural strawberry is still brilliant though.
- The pineapple. Again, the British tend to have no concept of what a pineapple really tastes like. We’re used to the rubbish tinned variety, although even our ‘fresh’ pineapples aren’t that great. Go to the tropics and try one – it’s hard to argue against them.
- The mango. Just like the pineapple, it’s got to be eaten in its country of origin. We pair it with apples in the UK (i.e. juice) because the ones we get are so bad and need mixing with something else.
- The banana. A divisive choice. Personally, a slightly unripe banana is fantastic, and a ripe one is horrible. Any sign of brown and it’ll get offered to someone else. Others feel completely the opposite. This fickleness is the only thing going against the banana. Otherwise it’s perfect.
- The raspberry. Not so sure on this one – I’m not a fan of the seeds, and again the supermarket ones aren’t as good.
- The blackberry. Similar problem as raspberries, except you can’t beat apple and blackberry crumble.
I’ve left out apple, which many will see as an obvious choice. I think they’re too much of a staple really. If I asked you what your favourite vegetable was, would you say ‘potato’? I don’t think so.
I think my choice would be banana or pineapple. But if there’s any trends to be made it’s that fruit from hot countries is much better than from Britain.
What do you think?
And on a complete tangent, how quickly can you guess what this video’s on about?
May 17, 2006
A fruit cake [L] and a banana loaf [R].
Recipe: Banana Loaf
250g caster sugar
2 egg yolks
250g plain flour
2 tablespoons of rum
3 medium–large bananas
Cream the butter and sugar, then do the same with the eggs one at a time. Mix in the flour and add the rum (although be careful that it doesn't make the consistency too runny). Then mash two–three bananas before mixing that into the rest. I found that the bananas also made the mixture a little too runny, so you might want to add a little flour to make it more cakey.
Then grease a loaf–tin, and set the oven to 190c. I can't really give you a very accurate cooking time because my oven is useless. It probably should have taken about 30–45mins, but took more like 120! Best to keep an eye on it every 15mins.
If you really want it to rise, then add a teaspoon of baking powder as well.
Recipe: Fruit cake
Exactly the same as the banana loaf, except add 200g of currants, raisins and sultanas (that's 200g total, not each!) instead of banana. Might take a little longer to cook than the banana loaf depending on the size of the tin.
April 01, 2006
- Reading a book on Europe and the US
- Cleaned the skirting-board
- Watered the plants
- Wrote this
- Listened to music
- Spent ages creating a fake Facebook entry
- Checked to see how much gas is left on the meter (£6.27 since you ask)
- Watched Football Focus
Considering I could have been writing a pointless essay on the governing strategies of the 1920s and 1930s in Britain, I think it's been a successful day so far.