potionstopesto.blogspot.com: Can I have a micro chip please?

Friday, January 27, 2017

Can I have a micro chip please?

My website is down. Ten days now. Ten days of struggling to understand the terminology, searching Google for help, dealing with the few hardy folk who managed to contact me in other ways to place orders, participating in 'live' chat that had was more dead than alive in it's responses and a few days generally tearing my hair out. All this perfectly timed as a follow up to all the advertising that has gone out for March workshops with the website link for bookings.

Technology...fantastic when it works, a head-splitting, ego crushing nightmare when it doesn't.

Each day I have logged in to stare at the flat line graph registering zero page views. Today I managed to find out I no longer had an account with my domain host - the result of having changed my email address two years ago. My renewal notice had bounced and I had gone into "redemption."

This meant I had 45-60 days to reinstate or my domain name would be deleted and removed from the registry which meant anyone who wanted it could pick it up. It has been 57 days...I could not change my details as my account was not active.I could not reinstate until I paid a fee.I could not pay that fee online. Many hours and $140 later, I am waiting to see if it all comes good.

I have done what I can, a small over sight has cost me dearly. With the speed which technology continues to change, the learning experience I am proud of today may not be appropriate tomorrow. Every new device involves a new set of understandings. I find I need to write things down and keep hard copies more often, I can't rely on my phone or computer to do it all for me when there are internet outages, power failures, updates and all the other strange glitches that can happen.

When the Australia card was proposed in the early 70's, I opposed what I saw as an invasion of privacy. My opinion has changed. I would like a micro chip in my wrist that I can scan instead of remembering a million passwords, that contains all those cards I have to carry, my medical records in case I have an accident and where I live so if I should go wandering in my old age I could be returned home safely. If you want to steal my identity, you will need to bring a knife!

Meanwhile, if you need me - nirala.hunt@gmail.com

Go well,

Nirala

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Baked Olives

Pickled Red Cabbage

2kg red cabbage (prize winner if possible!)
3 Tbsp salt
2 litres spiced vinegar, purchased or homemade.

Shred cabbage finely, layer one third cabbage in a ceramic bowl, sprinkle over one third salt and repeat twice.
Put a layer of plastic wrap over the cabbage and then a small plate.
On top of the plate put a heavy weight. A pot of water or a couple of bricks on top of a round chopping board work well.
Leave overnight and in the morning drain liquid and rinse well.
Put in steriised jars and cover with spiced vinegar.
Leave one week before eating with cold meats or cheese or as a side dish with bangers and mash.

One of my all time favourites - perfect for a quick meal on a cold day.

Chickpea and Chorizo Soup

1 onion diced
1 red chilli seeded and chopped
1 Tbsp olive oil
420gm can of tomatoes, chopped
1 can water
2 tsp All Purpose Seasoning (see Seasonings)
1 chorizo sausage, cubed
1 can chickpeas, drained
150gm cabbage, sliced finely
Grated parmesan

1. Sauté chilli and onion in oil for 2 minutes, stirring.
2. Add tomatoes then water, sausage and seasoning powder and bring to the boil.
3. Add chick peas and cabbage and cook until cabbage is wilted.
4. Serve with a sprinkling of parmesan cheese.
TIP
Use other beans if chick peas are not available, use two cans for a main meal dish. Broccoli, cauliflower or spinach can substitute for cabbage. This soup improves with age, I like it better reheated.

Lemon Mushroom Pasta

Serves 4.
Dressing
½ tsp chilli powder
Grated zest of 1 lemon
1 Tbsp freshly squeezed lemon juice
2 cm piece ginger, peeled and grated
¼ cup white wine vinegar
¼ tsp salt
⅓ cup soy sauce
1 Tbsp honey
1 Tbsp dark sesame oil
3 Tbsp olive oil

Pasta
400g dried linguine cooked according to the package instructions
300g fresh mushrooms, sliced
1 Tbsp butter
2 tsp vegetable oil
1 block tempeh, cut in 2cm squares (optional)
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp spring onions, finely chopped
¼ Lebanese cucumber, sliced
1 Tbsp sesame seeds, toasted

1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2. Heat a frying pan over high heat. Add the butter and oil and when the butter starts bubbling, add the mushrooms. Sauté on high for 3 minutes. Remove from pan.
3. Add more oil if needed and sauté the tempeh until brown.
4. In a large bowl, toss the cooked linguine with all the other ingredients and some of the dressing (to taste.)

Tempeh Pate

2 cloves garlic
1 onion
1 Tbsp butter
300g tempeh
2 eggs
3 Tbsp brandy or ¼ cup port
2 tsp mushroom soy
2 tsp vegemite or promite ½ tsp dried thyme
1/2 tsp allspice
2 tsp chilli sauce
¼ tsp pepper
1 Tbsp sesame seeds

1.Saute chopped onion and garlic in butter until soft.
2. Place in food processor with all other ingredients except sesame seeds and process until smooth.
3. Pour into a small, well greased casserole dish. The pate needs to be at least 2 cm deep.
4. Sprinkle with sesame seeds and cover tightly with foil.
5. Bake at 180˚C for about 50 minutes until set. Remove foil and cook a further 5 minutes or until the top has browned slightly.

potionstopesto.blogspot.com

Friday, January 27, 2017

Can I have a micro chip please?

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