Photos and cauliflower :D
Feb. 12th, 2009 08:40 pmOkay, here are some pics from Amsterdam. None with me in, sorry. I only ever upload photos of myself to Facebook. On the plus side, LJ people know how I really think, so good trade-off? Yes?
( Schtop! These photos are ready now. )
I am deadly serious about moving to Amsterdam. I've talked it over with my flatmate and I'm aiming for August, as I need to give my job a year and I should have one last mosquito-ridden summer in Spain. I hope I can stick with it - I'm tiring of Spain and want the comfortable trappings of northern Europe again, but I'm really enjoying my job at the moment and learning a lot. Should one stay just for a job? I dunno.
Also! I read in The Guardian a couple of days ago that cauliflower sales are plummeting, on account of them looking like dalek brains [sic] and tasting like rubber. I myself have had a terrible aversion to them for my entire life, hating their pasty vegetable complexions and their boiled, tired presence in my parents' cooking.
( Schtop! These photos are ready now. )
I am deadly serious about moving to Amsterdam. I've talked it over with my flatmate and I'm aiming for August, as I need to give my job a year and I should have one last mosquito-ridden summer in Spain. I hope I can stick with it - I'm tiring of Spain and want the comfortable trappings of northern Europe again, but I'm really enjoying my job at the moment and learning a lot. Should one stay just for a job? I dunno.
Also! I read in The Guardian a couple of days ago that cauliflower sales are plummeting, on account of them looking like dalek brains [sic] and tasting like rubber. I myself have had a terrible aversion to them for my entire life, hating their pasty vegetable complexions and their boiled, tired presence in my parents' cooking.
I was inspired to give my arch enemy another whirl, picking one up for 90 cents. I threw some into some pasta one night, some in a curry the next and tonight I tried the dreaded cauliflower cheese. Reader, it was awesome. I finally had the guts to make a roux and bechamel myself (are you impressed, saffronlie?) and made the tasiest damned cauliflower cheese I have ever tasted. Granted, it was one by way of France (bleu d'Auvergne) and India (spices and a cheeky pinch of curry powder), but....mmm. All is forgiven, cauliflower. :D