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April 5th, 2017
About the new LiveJournal Terms of Service
Every LiveJournal user will be offered to sign the new User Agreement with SUP Media.
It wasn't so much "offered" as "click on agree or be unable to login". As I'm posting this, no prizes for guessing what I did. (I had noticed the recent change that disabled logging-in with https too, which is something else of concern.)
Given the new TOS means having to comply with Russian laws
that are rather unfriendly to LGBT, I am unhappy about this forced change. I am for people being to express who they are and being able to love who they love without being discriminated against.
I've been crossposting from my Dreamwidth account
for a few years now, and it's become more & more my home account. If you're on DW, feel free to link me.
ETA: If you could also drop a quick comment to identify yourself, it would be appreciated.
At this time, I don't know if this will be my last LJ post, or whether I'll keep crossposting to both DW & LJ. For now, I will continue reading & commenting on my friendslist posts at both locations.
Tags: dreamwidth Current Mood:
Current Music: "Heartland" The The
May 21st, 2018
Recipe: Kon loh mee
Kon Loh Mee
(Fine egg noodles in a thick soy sauce, with shredded chicken breast, choysum, and beansprouts)
The typical Malaysian version I grew up eating is also called Wantan Mee
because it was served with wontons. This version doesn't have wontons. The typical version is also served with char siew (BBQ pork). This simplified version uses shredded chicken meat instead.
One large chicken breast poached & shredded. (Hang on to poaching liquid)
250 g of fresh fine egg noodles
One bunch choysum, chopped into bite-sized pieces
200 g of bean sprouts, rinsed
1 teaspoon white sugar
2 tablespoon kecap manis (sweet soy sauce)
1 tablespoon dark soy sauce
2 teaspoon light soy sauce
1 teaspoon sesame oil
1 teaspoon vegetable oil
1 tablespoon sliced spring onion
Two pickled green chillies sliced added to a small dish of light soy sauce
Light soy sauce & white pepper to taste.
Put to boil two large pots of salted water & the poaching liquid.
While waiting, make the sauce by combining the ingredients & stirring until the sugar is dissolved.
When the pots are boiling:
1. Add the noodles to one pot, stir to separate the strands. Once the pot comes back to boil again, the noodles should be cooked. Drain the noodles and stir in the Sauce.
2. Add the bean sprouts to the second pot of boiling water. Stir for ~10 seconds. That should be enough to blanch the sprouts. Drain them and set to one side.
3. Add the choysum to the boiling poaching liquid. Stir until the choysum is well wilted (should take less than a minute). Drain and set aside.
To assemble, dish out a serving of the egg noodles in soy sauce onto a plate. Add the chicken, sprouts & choysum.
Sprinkle chopped spring onion on top to garnish.
Serve with the side dish of green chillies in soy sauce. Add white pepper to taste.
NB: You can also use the dried egg noodles instead of fresh but you'll need to allow much more time for them to cook (fresh is faster). Follow the instructions on the packet.
After you have made it for the first time, you might want to adjust the proportions of the different soy sauces in "the sauce" to your own preferences as different brands can have different saltiness levels.
This time I've also sprinkled crispy onion as a garnish.
The finished dish.https://flic.kr/p/24BzcbU
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April 16th, 2018
Biohacking -> computer hacking
Encoding malware in synthesized DNA to hijack computer that does DNA sequencing & analysis? It's not nearly as science fictional as it used to be...
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I love that the Māori version of the Finnish baby box
is woven from New Zealand flax.
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Cyborg no more
Surgery to get metalware out of knee done.
(It went well.)
Post-op recovery includes a very welcome tea & sandwiches (especially since I've been nil by mouth since last night's dinner).https://flic.kr/p/J5jcfs
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March 29th, 2018
Memo to self
Never try to arrange same-day delivery of grapes from Marlborough to Waiheke on the day before a long weekend.
Because there is too little wiggle room for comfort. Any hiccups:
- flight delays,
- delays in groundcrew unloading plane,
- congestion due to heavy traffic on the afternoon before the start of a long holiday weekend (who would have thought?),
- ferry service oversubscribed because of crowds heading to the island for the long weekend, and extra freight being sent to feed & water aforementioned crowds meaning there might not be room for your stuff...
Any hiccups and the fruit doesn't make it to the destination and that is NOT GOOD.
(I think we might have managed to squeak it in but I'm holding off any celebrations until I get confirmation that the fruit have safely arrived at their final destination.)
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March 26th, 2018
That Feeling When...
...the vineyards you were going to get fruit from get picked early, and they forget to tell you...
(The weather changes, picking dates change. And if the rains are due too close to harvest date, picking grapes early is the better option. Rain increases chance of disease, swells the grape berries diluting flavours, and is generally undesirable close to harvest.
So if rain is forecast to fall close to harvest and picking dates are brought forward. And if rain is imminent, there is a rush to get the grapes picked.
And sometimes, not everyone is told about the change in picking dates.
These things happen.)
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March 7th, 2018
New Zealand's most expensive wine?
It's the White Diamond from Longview Estate
which sells for an eyewatering NZ$1206 a bottle.
Last time I bought a bottle (a few years ago), it was for its novelty value and back then I thought NZ$30 was quite pricy for an unregarded grape variety. White Diamond is made from Niagara
a North American grape variety that used to be more commonly grown in New Zealand. The wines made from it taste to me like grape bubblegum. It's a novelty wine, not something serious wine drinkers take seriously. So imagine my surprise when I heard that the price had leaped from NZ$30 to NZ$1206.
A search found this article from 2016 which had it selling for NZ$598
. Looks like the new owners have identified a market in Chinese consumers willing to pay big money for an unusual New Zealand wine.
Maybe I should have stocked up on a few cases when it was still the relatively affordable NZ$30 a bottle.
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December 31st, 2017
Happy New Year 2018!
Off to bed now (and not staying up to see in the new year), so Happy New Year 2018!
May the new year be a good one!
(As 2017 was surely not a good year in my book, what with cancer in the family, broken knee, and other "merry" happenings.)
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December 24th, 2017
Christmas Shopping Madness
I normally do the supermarket shopping at 8am on a Sunday morning (when they open). It's nice and quiet then and I don't have to get aggravated by trolleys blocking the aisles.
By 8:10 am today, the local supermarket carpark was basically full. People were milling around the aisles with a glazed and desperate look. This is no ordinary Sunday. The shops will be closed tomorrow! What will we do?!
But the shopping is now done & I can relax a bit.
Hope you all have a lovely un-stressful time over the Christmas/New Year break.
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