Welcome Back - 2024

I've been given some new motivation and focus.  I'll be resurrecting my writing and will start focusing toward food and life.  

While technology is my livelihood, AI will change everything we do and know. 

---- 

More Later 

     -- G 

Fifa Worldcup 2018

It's going to be an interesting one!  I'm cheering in Group F, and unfortunately will be hoping for second against Germany.  I'm conflicted with cheering for my heart (Mexico), or the Motherland (Sweden). 

For giggles, I am also cheering on Iceland, which drew against Argentina! 

Video Replay Judges being added to the mix will be interesting and has already awarded a couple of Penalties reversing the Referee.


I'm finally watching my first fixture Peru - Denmark, and was happy to see some good football!

-- More Later
G

"Creamy" Caesar Salad Dressings

In this modern age, people are scared of raw eggs so doing a traditional caesar dressing is hard.

Here are a couple of safe quick home alternatives to the store-bought stuff.

Version 1

• 1/3 cup mayonnaise 
• juice 1/2 a lemon 
• couple of anchovies filets minced (adjust to your preference) 
• couple of cloves of garlic minced (adjust to your love of garlic) 
• 1/2 tsp of capers minced (adjust to your preference) 
• 1/2 tbsp Dijon mustard to taste 
• Dash of Worcestershire sauce 
•  Salt and fresh ground pepper to taste 
• grated parmesan  or pecorino cheese to taste 
• grated lemon peel from the 1/2 lemon. 

Whisk everything together in a bowl, taste and toss into your Ceasar fixings.  I personally like about 1 anchovy fillet per person, 1 clove of garlic per person, and a couple of caper berries per person.  Measurements are all approximate as I normally do this to taste.  Sometimes I will also add a splash of a good red wine vinegar with the lemon juice, give it a little more "traditional taste". 

Version 2

• 1/3 cup of EVO 
• 4 tbsp  of red wine vinegar 
• juice of 1/2 a lemon 
• 2 or 3 cloves of garlic 
• 3 or 4 anchovy filets 
• 1/2 tsp of capers 
• 1 tblsp of Dijon mustard 
• Dash of Worcestershire sauce 
• 2 hard-boiled egg yolks 
• Salt and pepper to taste 
• grated parmesan or pecorino cheese to taste 

Place everything except the oil into a blender or food processor and give it a blitz.  Drizzle in the oil until you have a mayonnaise consistency.  Adjust flavours per your preferences.  The use of the boiled yolks was inspired from a Lidia Bastianich technique.   If it is too thick, add a little more vinegar or lemon, a little too thin, whiz in more oil. 

I personally use the first version the most at home, but both get the job done well. I like some of the cheese in the dressing, not just tossed into the salad. 

More Later 

 -- G

Hmm what to do

After a long period of silence, I'm trying to decide what I should be doing here again.

• Should this become a food + photo site? 
• Should I make it tech blog? 
• Should I make it a diary and notes site, for those that want an insight into the chaos that is my mind? 

I'm still trying to figure this out.

More Later
 ---G

A new song lyric

I am trying to get myself motivated and going again.  Here is a little lyric idea that I've been toying with as I hunt for my new inspiration.

Each Night I go to bed, I try and close my eyes
Wide awake, I count the stars up in the skies
Miles away, you don't realize
In the silence, no one hears my cries

I will post the revised lyrics once I get them complete.