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Tony Grist

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And Continues... [Jan. 9th, 2010|11:02 am]
Tony Grist
Since we've no running water in the kitchen I've been fetching it in a big plastic bottle from the bathroom- and only doing as much washing-up as is absolutely necessary.

I made an excellent lamb curry for lunch yesterday.

The BBC has been airing a set of programmes looking at the historical trends of the Noughties. I don't mean what was happening in the pop charts or the coming or going of politicians- but the underlying societal changes- the deep sea currents. Yesterday we were considering globalisation. Did you know that the rise of the Chinese economy has led to a fall in burgary in the UK? It works like this: burglary is a business like any other- and if electrical goods- which is what your old time burglar was mainly after- are really, really cheap in the shops (thanks to the Chinese making them in sweatshops) there ceases to be a market for them "off the back of a lorry".  The burglar isn't making any money, so he stops burgling- and takes to mugging instead. 

Every so often we get a flurry of snow. 
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Comments:
[User Picture]From: craftyailz
2010-01-09 11:17 am (UTC)
I could do with a sticker, like you have for cars, on my forehead saying no valuables here at any time!
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[User Picture]From: poliphilo
2010-01-09 11:48 am (UTC)
But that's just not true :)
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[User Picture]From: craftyailz
2010-01-09 12:03 pm (UTC)
most of the time it is - you have all the money and we've no credit cards anymore
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[User Picture]From: poliphilo
2010-01-09 12:36 pm (UTC)
Ah, I thought you meant your head was empty- which isn't the case.
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[User Picture]From: craftyailz
2010-01-09 12:42 pm (UTC)
thank you
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[User Picture]From: idahoswede
2010-01-09 11:23 am (UTC)
We are getting flurries here amid the sunshine and it's bitterly cold now since there is a slight breeze. Up to 10cm predicted for the next 24 hours apparently.
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[User Picture]From: poliphilo
2010-01-09 11:51 am (UTC)
Yup. I believe the south east is in for a pasting this weekend. Keep safe.

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[User Picture]From: idahoswede
2010-01-09 11:59 am (UTC)
I am a Swede, this is nothing. My daughter said it was -22c in Uppsala this morning.
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[User Picture]From: poliphilo
2010-01-09 12:01 pm (UTC)
Countries that are used to snow just get on with their lives. There's a humorous aspect to the way we Brits cave in every time we get a little extreme weather.
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[User Picture]From: michaleen
2010-01-09 12:56 pm (UTC)
I should have said something about this earlier: sometimes you can leave the tap on just a trickle and it will prevent the pipes from freezing. Often, you need only leave open the hot tap, since if the two pipes run along together, then the warmth from the hot side will keep the cold side from freezing, too.
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[User Picture]From: poliphilo
2010-01-09 01:22 pm (UTC)
Thanks for the tip. I need to bear that in mind.

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[User Picture]From: daisytells
2010-01-09 07:18 pm (UTC)
If the pipes are already frozen, you should leave the tap open anyway, so that the water from gradual thawing will trickle through instead of "exploding" through. Frozen pipes are such an annoyance!
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[User Picture]From: pondhopper
2010-01-09 03:05 pm (UTC)
Taking into account that I am way down here in southern Spain, the water still inside in our garden hose froze and split it open. That has never happened here before.

Of course, that's nothing compared to frozen pipes in the house! It's just the absolute oddity of a hose freezing here that amazes me.
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[User Picture]From: poliphilo
2010-01-09 05:02 pm (UTC)
That's not at all my idea of how things should be in Spain!
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[User Picture]From: pondhopper
2010-01-09 06:20 pm (UTC)
Nor is it mine!
:D
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[User Picture]From: arielstarshadow
2010-01-09 05:54 pm (UTC)
You might be the perfect person to ask this - I have a slow cooker, and was thinking of trying to make a curry in it. What are the basic ingredients for a decent curry (I'm thinking of using chicken, as it's cheaper).
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[User Picture]From: poliphilo
2010-01-09 08:15 pm (UTC)
Hmmm.... I've never made a curry in a slow cooker.

But I guess if you make your basic curry sauce and then stick it in the cooker with the meat that should do very nicely.....

I don't have any recipes up my sleeve, so I've checked on line (which is what I often do). Here's one that looks fairly straightforward. In fact I may well have a go at it myself.

http://www.cookuk.co.uk/slow-cooker/fragrant_chicken_curry.htm
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