Who knows what will be there?

Feb 15, 2009 19:03

Thought I'd might as well give another report. Not that blogging have been topical lately. No, lately there have been a bit of a longing to comment on other posts that've been awaken. It was sure on time. I don't comment every entry on my friend list. Sometimes I can't bother with the super/hypertexts of some of you.

Ah, so, what have I done then? Good question. Last time my writing was fueled by a very awful mood of various kinds. At that moment I had snapped at the huge amount of dorks that seemed to roam the corridors of my work. Some call them customers, I call them out of this world. Since some customers have an attitude, or approach, towards us who work in the mall it can be very frustrating. To me, however, it is more frustrating that I can't possibly think of any real perfect output for all this frustration. This blog could be one, but since no one here live where I live nor know what is going on lots of misunderstanding would occur. Some horrific missunderstandings too, for that matter. My parents are a good candidate and sometimes I do launch the load at them, albeit in a comic fashion. Since there are many more parameters and feelings that brings to the boil it feels hard to let everything go. My mother would possibly laugh, then ask me to do it differently, which is not what I want to hear. My dad would just come with his far-too-cynical approach of "that's just how it always is". I like to keep some hope. But last week I found an outlet at a co-worker who listened, in my ears and eyes, actively. She have worked at the mall much longer than me and spoke with the kind of experience that I often look up to. It felt like we talked like equals, even though I know that we both are very unsimilar in many ways. So, it was a enlightening experience, really. Her words still echos in my head.



In this photograph I made an enchilada, or "tortilla lasagna" would be the phrase of a swede explaining the dish for anyone of the English sphere. It was vegetarian, but with cheese which didn't make it very well-balanced. A good contribution in the comfort food category though. A little mistep when using potatoes that had been stored in the fridge though. It is not that potatoes goes bad in the fridge, but in the freezer they simply store like goo. They turn into mush and water. Completely impossible to microwave. This gives me the conclusion that trying to extend from the legume mush/quinoa/pan-fried vegetable combination of most meals I freeze for use at work is quite unchallanged so far. Not only is it fast to make, it is fast to get ready to eat during the 15 minute breaks we get. It counts quite a lot when you're stressed. In theory I can, with these type of frozen meals have a lunch or dinner in under 10 minutes, perhaps even 6 minutes counting 2 minutes for the time in the microwave. Yeah, I have some very quick meals sometimes. I probably one of the few who rushes to work, goes in perhaps 30-45 minutes earlier than scheduled time, make use of only 25 to 30 minutes of one hour total of break time and then stays maybe 15 or 20 minutes overtime. Am I a sick person?



Industrial tomato soup with soba noodles. Note the straw. I had some soup and ice-cream with straw once before. But I like brothy soups better than this quite-thick-soup of the industrial kind. To be honest, canned soups like cambell's doesn't taste very good, just salt. Sorry for those who like Cambell's soup but I never really got it. A soup should have an explosion of tastes, not an explosion of salt. Broth might be the future nerdytime food for more. It is not quick to make, which means a break from computerism, and it is very portable. I could put it in a portable coffee mug and just sip on in while eating a banana. Sometimes you do wanna die in an ascetic fashion. Hah!



Look at the holes of this sourdough bread. It is not commonly associated with sourdough bread. But instead of kneading the bread super hard, I did what Alton Brown does. I just "gently restributed the yeast". Perhaps the fact that I used whole rye flour also added to the factor. When smelling the sourdough in the bowl the smell was more sour than my previous sourdough experiment. Conclusion is that I am very close to perfection, now I just need to find the best temperature and time in the oven. If I do the result might well outdo the various breads I've done with ordinary baker's yeast before. With baker's yeast they often go stale quickly, they often are quite dissatisfactory in general. My careless experimental nature might be the blame there though. Hehe, onwards to the bready future!

image Click to view



image Click to view



I've gotten a bit sold on Slade. Yeah, it doesn't have to be superexperimental. My music collection would surprise most people. Hehehe. I need a stupid looking hat too.

lunchboxes, other people, other artist, customers, food, microwaving, rant, work, slade, video, bread, straw, expressing myself, thoughts

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