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Archive for May, 2006

Links for 2006-05-30

Tuesday, May 30th, 2006

Links for 2006-05-28

Sunday, May 28th, 2006

Links for 2006-05-26

Friday, May 26th, 2006

Commenting is fun

Thursday, May 25th, 2006

But not when you get error pages. Alison is the latest to let me know that sometimes you’re unable to leave a comment (she’s tried a few times today).

The only plugins I have activated are:
AutoMeta
Exec-PHP
Live Comment Preview
MiniPosts

and I’ve not changed anything since upgrading to WordPress 2.0.2 a few weeks back.

Any thoughts on what I can do to fix this?

Later…
Um, I should have suggested an email since the problem is the inability to comment… daisy AT chasingdaisy DOT com. Murky buckets.

The gas man cometh

Thursday, May 25th, 2006

Actually it’s someone from the National Grid Metering who have announced an urgent need to install a replacement meter. Hmm.

Anyway, it suddenly dawned on me that I’d best clear the glory hole under the stairs so that s/he can actually reach the gas meter. Much huffing and puffing, coughing and sneezing later and my booty* has been moved to temporary homes (behind the sofa, behind the chair and up in the office) but in one of life’s little coincidences, the clearout uncovered a box of Sainsbury’s Luxury Shortbread biscuits with an imminent best buy date.

Looks like a biccie-binge is in order then. Anyone for a cuppa?

* A much missed extension lead, a clock that needs fixing, a couple of metres of patterned fleece to make doggie sleeping bags, the foot pedal for the sewing machine, a large jar of now defunct Belgian/French francs, Dutch guilders and Italian lira, a foot spa.

For sale

Thursday, May 25th, 2006

One castle in Belgium: Château Hoekweg near Mechelen. Been there, done that, didn’t get the t-shirt (too many forms to fill in). Don’t fancy Belgium? Don’t blame you. Then there are castles all over the world just waiting for your mortgage

One 1994 Ferrari 348 Spider or an Amish buggy.

Need a new hobby – how about beekeeping? Or snake husbandry? You could start off with two for the price of one.

Not until payday? Well how about taking a gander at Andrew‘s “Stuff for Sale”? Before moving he’s having a clear-out of some excellent books, CDs, DVDs, videos, pc bits and bobs, it’s all there. With only a few momentary lapses in taste… ‘Allo, ‘Allo, the war diaries of René Artois anyone?

Links for 2006-05-25

Thursday, May 25th, 2006

Links for 2006-05-23

Tuesday, May 23rd, 2006

Links for 2006-05-22

Monday, May 22nd, 2006

Tarte à l’oignon, tomate et fromage de chèvre

Sunday, May 21st, 2006

Delicious golden onion, tomato and goats cheese tart

I was going to cook this recipe yesterday but it rained non-stop and I had a yen for a bit of comfort food so decided to turn it into a quiche of sorts. And boy oh boy, is this one a repeater.

Red onion, tomato and goats cheese quiche

3 large (or 4 medium) red onions
3-4 medium tomatoes, sliced (or a good handful of cherry tomatoes, halved)
1 fresh Welsh goats cheese (100-200g, 3-6 oz)
1 tablespoon sugar
Olive oil
250ml semi-skimmed milk
4 tablespoons double cream (heavy cream in the U.S.)
4 lightly beaten eggs
Salt and black pepper
Half packet shortcrust pastry (or of course you can make your own)

  1. Preheat the oven to 200°C (400°F, gas mark 6).
  2. Heat the olive oil in a large pan or wok, slice the onions and add them to the oil.
  3. Cook on a low heat until tender (about 40-50 minutes).
  4. Add salt and pepper and a tablespoon of sugar.
  5. Grease and lightly flour a deep 10 inch (25cm) diameter pie dish, roll out the pastry and line the dish, trimming off any excess.
  6. Put the cooked onions on the bottom layer, follow with sliced tomatoes (or halved if you’re using cherry tomatoes) and then the crumbled goats cheese.
  7. In a separate bowl combine the milk, eggs and cream, season, then pour over the onions, tomatoes and cheese.
  8. Cook for about 30-40 minutes or when the filling is golden and the smell is driving you mad with hunger.
  9. Serve warm from the oven with a side salad and (this is compulsory!) a generous helping of mango chutney. Really. Mango chutney was invented to go with this dish.

Variations

I’ll try it with a mature cheddar next weekend and maybe add some basil in there. Oh and mushrooms. And I might try switching the red onions for sauted leeks and spring onions (scallions). Mmm….

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