Month: April 2019

Les potiers dans les tulipes

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The recent and unexpected snow we had last week really did a number on the tulips. Those that were in full bloom looked a bit ragged, and those that weren’t in bloom have been delayed. The miserable, rainy weather we had on the weekend also literally put a damper on things, with the potters complaining that attendance and sales were really down compared to last year, when the weather was gorgeous. As always though, there were really nice things – if sadly bloody expensive. Also, ceramic cat butt!

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Divinum 2019, the less good day

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Day 2 of glasswashing was sub-par. 4 of the scheduled volunteers didn’t show up, so we were short-staffed and slammed. People were grumpy. I didn’t really have a break all evening, but at least we got a couple of bottles thrown our way by kind-hearted people.

Team spirit was still fairly high and the mood light, until I realised that some jackass nicked my Roots fleece. I mean, the thing was falling apart at the seams, but I really loved that coat and it was a shitty thing to do. I’m hoping one of the jeunesse took it by accident, but I’m not going to hold my breath.

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Divinum 2019

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I’m volunteering for Divinum again this year, working in general logistics one evening and glassware two evenings. The first night, Wednesday, was fairly quiet – emptying out spittoons and making sure the bins were emptied.

Tonight was seriously more animated. I must’ve gotten my 10,000 steps in tonight, picking up crates of dirty glasses and trying to get clean ones to exhibitors in an orderly fashion. Those that were too impatient bribed the staff with bottles. Free market in action. Or they might just have been nice :)

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[recipe] Homemade creamed corn

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700g corn kernels drained if canned
1 small onion diced
45g / 3 tbsp butter
30g / 2 tbsp flour
8g / 2 tsp sugar
180ml / 0.75 cup heavy cream
300ml / 1.25 cup milk
salt & pepper to taste
2 sprigs fresh thyme or 1/8 teaspoon dried

Combine onion and butter and cook over medium heat until the onion is translucent.
Add flour, salt and pepper. Cook 2-3 minutes while stirring. Add corn and mix well.
Add in milk, cream, sugar and thyme. Stir over medium heat until mixture comes to a boil and thickens. Allow to boil 1 minute while stirring.
Remove 1 cup of the corn mixture and blend with a hand mixer until smooth. Stir back into the creamed corn.
Taste and season with salt and pepper.

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I can’t even anymore

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So. The last round of indicative votes have all been rejected. Again. It’s like trying to reason with a kid in a full toddler meltdown. What do you want? I don’t know. Do you want this? No! How about this, then? No! What about this one? NOOOOOOO!!!!!!!!!!!!!!!!!!!

The Guardian flowcharts about what *might* happen are getting more and more like the Who the fuck knows picture I posted a few days ago, with even more what-if lines of batshit craziness.

I care deeply about what’s going to happen, and even I am getting Brexit fatigue.

So, fasten your seatbelt and grab a barf-bag, it’s going to be a bumpy ride.

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