Tags come to Neato

Hokay. I’ve mangled my blog software to support tags; so now there are tags associated with postings as well as categories.

I’ve changed the display of my postings to include links to the corresponding technorati tag page; but also to a local tag page which displays just the postings in my blog that match any given tag.

Also, if you go to http://www.neato.co.nz/tag/sometag you’ll get a display of matching items.

Oh dear

Have seen a couple more houses that are going to be worth looking at this weekend. Of course, we weren’t really planning on buying a house until April.

I’m sure we’ll be able to work something out if we need to.

When internet escapes the internet…

Little black books are roaming the earth, even as I type. I thought it would be fun to add to the chaos and throw in a few more, this time to be filled with your favourite recipes. C’mon now!

1000 recipes is a project sending journals all over the place to be filled up with recipes and other such bits and pieces. It’s a nifty sort of a project, really; and it looks like I’m in book #10..

Fish, Potato and Asparagus

Fish, Potatoes and Asparagus

The fish, is based loosely on a Donna Hay recipe (it’s in her book Flavours). In this variation, cut the skin off 3 lemons; then sliced into 5mm thick slices. The lemon sliced then get fried in a mixture of olive oil and butter. In recipe land, where everything goes to plan, the lemon slices brown. In my kitchen, the lemons turn to mush and let go of their juices. The lemon slices then get removed from the pan.
Next, the fish goes into the pan, where it takes a couple of minutes on each side to cook.
The fish, when completed in this manor ends up with a very lemony flavour.

The potatoes were just diced up, and coated in a little bit of olive oil before being roasted in a fairly hot oven for about 1/2 an hour (being tossed about every ten minutes or so to make sure they don’t stick to the pan.)

The asparagus was tossed in a little bit of chilli oil; then grilled until cooked. It takes about 5 minutes for the first side and about 3 minutes for the second side in my grill.

And that was that!

Doing the Hokey Pokey

Sometimes, you just have an urge to make some hokey pokey.

Hokey Pokey? What is this so called Hokey Pokey; you might ask?

You take 5 tablespoons of sugar, and dissolve it in 2 tablespoons of golden syrup over a low heat. Then, once the sugar is all dissolved, increase the heat; and boil until it is a deep orange colour. Take it off the heat, then stir in 1 tablespoon of baking soda. It will puff up. Quickly get it into either a buttered tray, or onto a non-stick sheet. Leave it for a little while to get cold, then eat. Hoorah! Luckilly, since hokey pokey is made almost entirely of sugar, it’s extremely easy to get the pot clean – filling it with warm water will deal to most of it. Bonus.

hokey pokey