cooking – Page 13 – dangermouse.net

Golf

Andrew C. invited me to play golf again this morning, at the same par 3 course we went to 4 weeks ago. We started early, before 9am.

The weather was fine and warmer than it has been the past couple of weeks, so it was pleasant walking around in short sleeves and shorts. This was only my third time playing golf, and I was hoping to improve on my 92 from last time, but I had a couple of terrible holes, losing a ball, and getting stuck in a sand trap for several strokes. It was the first time I’d really had a serious attempt at extracting a ball from the sand, and it took me a while, but I eventually got the swing right and ejected the ball. I managed par on just one hole, compared to two last time, and my final score was 95, three strokes worse than last time.

However on what was ranked the most difficult hole of the course (I think because the green is very shallow, and overshooting it at all ends up with a ball lost out of bounds), both Andrew and I did very well – both our tee shots landed on the green, and I was actually closer to the hole:

Unfortunately my putting let me down and I ended up with a 4. I kept track of my walking using Strava while we were playing, and the map is fascinating. You can see the route I took through the 18 holes of the course, punctuated by a visit to the clubhouse toilets after the first 9. You can see the amount of back and forth across the greens on some of the holes, where I kept overhitting the ball! And the hole shown above is hole 12 – you can see the hole numbers if you click through to the larger image.

After we’d finished, I drove home and picked up some pies for lunch on the way. I took them down to Collaroy Beach to eat while sitting on the grass and looking out over the beach.

So it was a very pleasant morning! The afternoon began with me getting home and walking up to the dentist, to have the crown fitted after last week’s preparation. Not so pleasant, but fortunately it seemed to go okay. It didn’t require any anaesthetic, which is good, because I avoided having my mouth numb for the next few hours.

Nevertheless, I’d planned to make soup for dinner tonight just in case. I made a curried potato and lentil soup. Unfortunately, when I went to blend it into a nice smooth puree, my stick blender refused to work. It’s been a bit dodgy for a while and it finally gave up the ghost. So I had to mash the soup by hand and it ended up a bit lumpy, but my wife said it still tasted good.

New content today:

Prep for Science Club

Today I did final preparations for Science Club at the school tomorrow. I checked all the lasers, got spare batteries, and copied the dimensions of the slits in the slides to a sheet of paper so I can read them easily during the experiment, rather than having to squint at tiny print. The blue laser is cool, but it’s difficult to see the diffraction patterns after passing through the slits – I suspect because our eyes aren’t nearly as sensitive to blue as they are to green and red. Hopefully it’ll work better in the dark library at the school.

This morning I did some grocery shopping. I do almost all the cooking at home and I like browsing around the vegetables looking for interesting things to cook with. Corn cobs were on special today, so I bought a couple. Not sure what I’ll make with them yet. Probably just boil them up and eat them on the cob, with something else on the side to fill out the meal. I also bought a chicken breast, but that’s for Scully. We don’t really cook meat at home, except on very rare occasions. (I don’t cook it very rare…)

My wife had her Rock School end-of-term concert this afternoon. Normally I attend in person, but today they were live streaming the concert and she was only singing lead on three songs, so I stayed home to get some other things done while watching the stream. I had to clean up a few messy piles of stuff that I’ve had eating up space on the dining table for a while.

For dinner tonight I made pasta with pumpkin, feta, walnuts, and chilli in burnt butter. It’s one of our favourite ways to have pasta – the nuts add a nice crunch which creates the range of textures with the soft pumpkin chunks, creamy feta, and al dente pasta. (Last night I made a frittata with potatoes, broccolini, caramelised leeks with balsamic vinegar and garlic, and of course eggs. It turned out pretty good, I thought. Taking a solid half hour to caramelise the leeks before doing anything else was worth it.)

The other thing I did today was process and upload a few more photos from my trip to Portugal back in May. Going through travel photos always takes a while, since I take a lot of photos! I started going through photos after our arrival in Porto. Porto is built on very hilly terrain:

Here’s the Igreja de Santo Ildefonso, a spectacular church with azulejo tiles on the front edifice.

New content today:

Olive oil flavour

This morning I had a blood test, and had to go to the pathology place while fasting, so couldn’t eat breakfast beforehand. I like breakfast. I don’t really understand those people who skip breakfast or who don’t feel any urge to have food until lunchtime. I wake up ravenous every morning and am hoeing into a bowl of cereal within about 5 minutes of getting out of bed every day. So having to wait until I walk up the street and wait for half an hour at the pathology centre is torture. Immediately after I left I raced to the nearest bakery to get something to eat.

Back home, I worked on writing annotations for the batch of Irregular Webcomic!s that I’d made over the past few days. This is the final step before publication, and can take most of a day, depending how much research I do and how much I write for each comic. But it’s a good feeling having the batch completed. And now it’s time to start thinking about writing the next batch…

I stayed in for lunch today and made myself bruschetta. I’m trying to use up a bottle of extra virgin olive oil that I got as a gift, before it passes its “best before” date. And also some caramelised balsamic vinegar.

It got me thinking about olive oil. We have extra virgin olive oil, for stuff like bruschetta and salads and those things that everyone says you should use extra virgin olive oil for, because it has a strong “fruity” flavour. And we have the “light tasting” olive oil that everyone says you should use for cooking, because it has a less strong flavour that won’t dominate a dish.

Now, I don’t know if it’s just me, but I can’t taste any difference whatsoever between “extra virgin” olive oil and “light tasting” olive oil. Not just the current brands we have either – I’ve never noticed any difference between any of the brands of either we’ve had over the years. I’m honestly beginning to think this whole “fruity” and “light” olive oil flavours are really just the Emperor’s New Clothes, and a way to make us all buy more olive oil because we “need” to have two different types. They all just taste equally bland and oily to me – none of them have anything that could remotely be called a “strong” flavour that might dominate anything else. Can anyone actually taste a difference between these olive oils?? Or even taste them at all??

And on another note, I took some photos of flowers. This winter in Sydney has been ridiculously warm. Besides flowers everywhere, there are new green shoots and leaves on many of the trees already as well. This is all at least a month early, possibly more. Take a look: magnolias, irises, lavender, azaleas.