And if evil and sins are people's beginnings then I will be there.

[reddragdiva]

• Oh look, it might not be Syria next after all. PRACE BETS NOW!

• Good fucking riddance. Though I shudder to think what he'll be replaced with.

• The target audience for Matrix: Reloaded is in fact scholars of comparative religion.

I really hate cooking meat. It smells disgusting, you can see how much fat you're about to eat and it makes doing the dishes an utter bastard. Tastes good, but. Fills you up, but.

Quiet weekend in. Today I did said dishes (a horrifying task), helped redcountess with her geeking (including reliving the saga of Java on FreeBSD, which is still compiling - Liz has added memory to her wishlist) and went down the shops. There I obtained an item to induce trepidation indeed: a bottle of Asda own-brand premium ale. Alleged real beer. It's called Gentleman Jack, and it's brewed for them by Shepherd Neame. And it's half the price of everything else. And ... it's actually not offensive. A bit watery. But slides down the throat very effectively.

(I did buy some Spitfire and Old Peculier as well. Asda actually have quite a usable real ale selection.)

I should note that last weekend at Dead and Buried, ladymoonray reiterated and emphasised the assessment of my favourite new tarting outfit she made after B-Movie: not merely 'gorgeous', but "unfairly gorgeous." I like that. Gorgeous beyond the bounds of common decency. Gets the chyx too.

Tomorrow the rats come home from arkady's. w00t! And there will be more meat to cook, no doubt. (Not them.)

Update: To run Mozilla (or Firebird) for Linux on FreeBSD with compatibility installed:

# cd /usr/compat/linux/usr/lib
# ln -s libstdc++-libc6.1-1.so.2 libstdc++-libc6.2-2.so.3

This is wrong and bad in so many ways, but works. So far.

Comments

Re: Meat

[reddragdiva]

I have cooked for myself for many years, but have hardly ever cooked meat - too long as a financial vegetarian. Meat is/was something cooked by other people and only eaten by me.

Grilling: cleaning the grill is always disgusting.

Matriciana: the bacon smelt appalling.

Bolognaise: the one that prompted the above. Everything it touches turns orange.

Frying stuff is fine, though. Especially with onions and mushrooms.

Re: Meat

[http://users.livejournal.com/_nicolai_/]

Uh, Vegetarian bolognese is just as much the universal dye as meaty bol (I cook either, depending on company).

Re: Meat

[valkyriekaren.livejournal.com]

it's the fat combined with the red wine, peppers, tomatoes and spices (particularly paprika, which dyes everything it touches!) that makes bol-stains so hard to get out. I suppose a vegetarian one could be less fatty so the stains wouldn't 'fix' so much.

Can I just take the opportunity to state that I make the best bolognese ever? It's not exactly health food, but it is great.

[arkady.livejournal.com]

Grilling: Lining the grillpan with aluminium cooking foil saves so much hassle when cleaning.

Bolognaise: Sorry, I have absolutely no idea how to stop it turning everything orange. I've tried many different methods and I still end up with everything orange!!

Dry-frying mince does help cut down on the fat content though. I often find that if I dice up the onion finely enough I can fry the mince and the onions at the same time, using just the fat from the mince; it does actually work. I usually add the garlic at this stage too. I'm afraid there's nothing I can suggest for the smell though - apart from getting someone else to cook it for you. ;-)