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Jun. 14th, 2010 02:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
vanessarama1. I have an HTC Desire. It is awesome! It does most of what an iPhone does but I like it much better, and the data plan that I'm on is better than any of the iPhone plans I could've got. I'm still working out how to use it to its fullest potential. But I LOVE IT.
2. Our president (chairman) got an AM in the Queen's Birthday Honours list. VIVA EL PRESIDENTE! I am pleased.
3. Rohan and I today did one of the most disgusting things it is possible to do; we cleaned the stove exhaust fan. I doubt it has been cleaned in 20 years; it certainly hasn't been done since we've been here. Oh, it was revolting. The cobwebs and greasy cooking smoke had mutated into some kind of world-conquering super-grease which killed two chux wipes, one scrubbing brush and one nylon scourer. But we triumphed! The rest of the house is a mess but our exhaust fan is clean!
4. Speaking of cooking, I made some mega awesome slow-cooked lamb shanks the other day.
Ingredients:
2-4 lamb shanks (this one used two big ones and a smallish one)
4 carrots
3 onions (too much, use 2 next time)
3 sticks celery
A few fresh tomatoes, blended into pulp (could also use 1 tin crushed tomatoes)
Garlic
Rosemary, sage, thyme, other herbs as liked
Flour
Red wine
Stock
Salt
Pepper
Oil
Chop up all the veg and stick it all in the crockpot/slow cooker. Mix up about half a cup of flour with some rosemary and roll each lamb shank in it till covered. Generously cover the bottom of a pan with oil and chuck in some garlic, and brown the shanks in it (don't worry if it smokes a bit). Remove shanks and place in crockpot on top of vegies. Deglaze the pan with red wine (somewhere between half a cup and a cup). Dump in the leftover flour and whisk while heating gently until it goes all sauce-like. Add stock until you get the consistency sauce you want (I used about two cups). Add more herbs, a bit more garlic, salt and pepper. Pour over the shanks and cook in the slow cooker until cooked.
Serve shanks and vegies over mashed potato and OM NOM NOM. Refrigerate the rest of the stew/sauce mixture and eat it as a stew the next day. OM NOM NOM.
2. Our president (chairman) got an AM in the Queen's Birthday Honours list. VIVA EL PRESIDENTE! I am pleased.
3. Rohan and I today did one of the most disgusting things it is possible to do; we cleaned the stove exhaust fan. I doubt it has been cleaned in 20 years; it certainly hasn't been done since we've been here. Oh, it was revolting. The cobwebs and greasy cooking smoke had mutated into some kind of world-conquering super-grease which killed two chux wipes, one scrubbing brush and one nylon scourer. But we triumphed! The rest of the house is a mess but our exhaust fan is clean!
4. Speaking of cooking, I made some mega awesome slow-cooked lamb shanks the other day.
Ingredients:
2-4 lamb shanks (this one used two big ones and a smallish one)
4 carrots
3 onions (too much, use 2 next time)
3 sticks celery
A few fresh tomatoes, blended into pulp (could also use 1 tin crushed tomatoes)
Garlic
Rosemary, sage, thyme, other herbs as liked
Flour
Red wine
Stock
Salt
Pepper
Oil
Chop up all the veg and stick it all in the crockpot/slow cooker. Mix up about half a cup of flour with some rosemary and roll each lamb shank in it till covered. Generously cover the bottom of a pan with oil and chuck in some garlic, and brown the shanks in it (don't worry if it smokes a bit). Remove shanks and place in crockpot on top of vegies. Deglaze the pan with red wine (somewhere between half a cup and a cup). Dump in the leftover flour and whisk while heating gently until it goes all sauce-like. Add stock until you get the consistency sauce you want (I used about two cups). Add more herbs, a bit more garlic, salt and pepper. Pour over the shanks and cook in the slow cooker until cooked.
Serve shanks and vegies over mashed potato and OM NOM NOM. Refrigerate the rest of the stew/sauce mixture and eat it as a stew the next day. OM NOM NOM.
