6 million steps

2016-01-09 17.00.57

For the last few years I’ve been interested in wearable tech and I’ve ended up using a Jawbone Up for a lot of this time. They’ve been convenient devices to wear but in those few years I’ve broken two and lost one, so as a result I’m on No. 4 (an Up2 I think).

I’m not convinced of its accuracy, there seems to be a 12% error over a known course, which is a bit on the high side. However regardless of its accuracy, it does give me a reason to get up off my arse and walk more, so I try. I really like the software you use with it though, you can view trends and set reminders to get up and move after a period of being stationary, you can set wake up alarms and get it to remind you to go to bed.

Moynestrone Soup

A locally inspired Minestrone soup, with Ranelagh notes.

1 red onion finely chopped
3 cloves garlic finely chopped
Two large carrots cut in small chunks
2 large sticks of celery, finely chopped
A couple of sprigs of thyme. Stalk from broccoli (see below) finely chopped.

Fry all the above in a glug of sunflower oil. I don’t mind it burning a little to increase taste and caramelisation.

Next add 2 400g cans chopped tomatoes, a can of cannellini beans and about a litre of water. Add vegetarian powdered stock, a teaspoon of hot chilli powder, a tablespoon of red wine vinegar and a pinch of salt. Boil this for 10 minutes. Meanwhile chop a head of broccoli (large man’s fist), a yellow pepper and half a red pepper and simmer for another 5 mins, I want some bite left in these veg.

Serve with grated Parmesan.

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Eat the Document

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This recipe sheet has served us well and since I’m a one for puns, I’ve called this post Eat the Document after a rarely seen documentary about Bob Dylan touring the UK in 1966. I love the fact that this recipe sheet has been lying round our kitchen for so long that it has that well worn look, spatterings of all sorts of oils, rubs and citrus, juices of recently dead animals and fish. The document itself is almost edible. Click on the pic for a more granular view.

OK so it has served us well, it has four of our favourite meals on it. These are so good that they deserve to be clicked on, I’m not in the mood for transcribing them all for you. Check them out, really do …

Cheese: Moulis Brebis

Went into the cheesemongers today and asked for some Ossau-Iraty (strange name but great stuff) to be told they were fresh out. It was suggested that I try Brebis de Moulis instead (34.50/kg), so I did and am enjoying it as I write. These are both fantastic sheep’s milk cheese (I’m having apostrophe angst – help! Klaus Klaus where are you?) with a nice nutty flavour. I’m wondering why these cheeses have such odd names, is it because they’re from the Pyrenees?

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