My kitchen has made concessions to spoonieness** for years, long before I’d ever heard of spoonies or realised I was one. For example, I’ve used rice paddles instead of wooden spoons since the eighties, as they’re simply a more ergonomic shape and they do what they do much better than spoons. I have a small one I’ve had since 1984 and it’s now stained almost chocolate with use, and a newer, larger one, still a nice light brown, evidence, if it were needed, that I don’t cook nearly enough.
**If you don’t know what a spoonie is, you can find an explanation of the excellent Spoon Theory here.
Likewise, since my teens, I’ve Continue reading
Once more the government has decided that it’s everybody’s duty to attend to the welfare of everybody else’s children, by dragging out – again – its unfeasible plans to make ISPs filter porn (there’ll be an opt-in for perverts, or people who believe in freedom, not censorship, as they’re known outside of Cameron’s very strange and putrescent mind). The porn industry is just a part of the World Wide Web, just as it’s a part of, say, W H Smith’s and a million other newsagents’ businesses – so why is the Internet singled out?
I hold no brief, pro or con, regarding online porn (if Continue reading
The new Stephen King Book, The Wind Through the Keyhole, is priced at £11.99 in hardback at Amazon.
The Kindle ebook price – and remember, these prices are set by the publishers and are nothing to do with Amazon, and include 20% VAT not levied on print books (literacy is untaxed, electronic literacy IS taxed – where’s the logic?) – is a Continue reading
I thought this might be a good time to describe the level of health care I’m conspicuously not getting, for a life-threatening condition. And that’s the important bit – sorry about all you people waiting months, but we know I’m dying, you’re probably not.
Average life span for my condition after diagnosis, is 2 years, or the 2-year survival rate is 50%, depending on which research paper you favour – either way, I’m into my second year and I’m screwed, as after the second year the odds against the further survival of the 50% must be getting pretty damn short . Always assuming I make it that far, which is by no means certain.
I’ve been writing this over several days (4 days to write just over 2,200 words is totally absurd – that’s an hour’s work on a good day, and two at most), and, because I’m peeing every 10 minutes – seriously, my Furosemide has gone into overdrive this week – it keeps getting left, and I get distracted by writing something else that’s more time-sensitive, then I’m tired cos of all the walking back and forth… So if the chronology is a bit off – and I’ve done my best to sort it out – that’s why.
It’s now one month and five days since I wrote this letter to my cardiologist (and January since I saw him last), since when I have heard not a word.
In it I pointed out that, among very much else, I was going downhill so fast I needed skis; indeed, I have had to radically scale back what minimal level of activity I have been able to indulge in.
Luxuries, like the wildly exciting Continue reading
If pressed, I would have sworn that I’d written about the possibility of this scumbag government linking the right to vote to taxation – a logical move that would see millions of the sick, disabled and unemployed, who would happily vote them into oblivion, political and actual, in 2015 unable to do so.
And now, we have a numbnuts former Tory, whom Continue reading
Like many others, I went along with idea that EDL co-founder Tommy Robinson is a pillock, calling the Taj Mahal a mosque.
However, like many on Twitter, I didn’t bother to check the image on Twitter’s welcome page against a pic of the Taj Mahal. Which is a pity, because it’s not the Taj Mahal at all, it’s an actual mosque. Oh, the horror!
I got Continue reading
Iain Duncan Smith is a mendacious sack of shit – an observation I’ve made, all too often, over the past 2 years. If you want even more evidence that he’s responsible for a lot of the output of his DWP Lie Factory, a propaganda machine that must have the shade of Joseph Goebbels creaming his jackboots with envy, try this sanctimonious bollocks in today’s Express. The subject – mental illness and work.
Among much else to infuriate any normal person, he says this:- Continue reading
I had planned to write a post about making my own chorizo. I want to do that because the only kind I can buy – even chose described as “soft” cooking chorizo, are little tubes of boot leather. Maybe this is some sort of macho Spanish bollocks (pretty much every Spanish sausage is cured, no matter how slightly, which makes them tough), I have no idea, but a sausage that takes more calories to chew than you probably get from it has a design fault.
I think the flavour is pretty damn good though, if I could just get away from the Iberian obsession with Continue reading
One foot in the gravy: the rise of cookery classes for older men Could cookery classes for older men reduce their dependency on cuts-hit Meals on Wheels and luncheon club services?
Thus the question posed by the Guardian. The question I’d pose is why is it that old men can’t cook? How did these old farts – mostly my age and older – get to the age they are without learning how to cook? (Clearly, since they’re able to attend classes, we’re not talking about those who are too ill or disabled to fend for themselves.)
I belong to the generation which, allegedly, never learned to cook because Continue reading
A dish inspired by the Spanish bean, chorizo, pork and morcilla dish, Fabada Asturiana which, like many dishes of peasant origin, comes to no harm for a bit of tweaking. And in case you’re wondering, yes, I have made the traditional version. It’s very simple, both to cook and in its finished form. Nothing wrong with simple, but I felt it could be better while still keeping to the same basic ingredients – and adding to them. It’s worth pointing out to would-be purists, that there is no one dish which is the definitive fabada – even within Asturias there are many variants.
As some of you will know, I was quite taken by the idea of Spanish food while watching Rick Stein’s TV show, Spain. I then bought the book of the show, thought Hmm… put it away and bought Claudia Roden’s vastly superior The Food of Spain. Five years in the making, it covers in considerably more depth that of which Stein barely scratched the surface, the inextricably interlinked food, history, and traditions, of Spain. Beware, though, if, like me, you’re disabled, and weak as a result – bugger weighs nearly 4lb.
Anyway, I’ve spent the past few weeks Continue reading