I made this on the weekend, in fact, but there’s been a bit going on lately.
Rhubarb and Apple crumble, from this recipe. It was very successful, I could eat a lot more of it. I got the crumble right this time too, and added oats.
It was satire, but I don’t think that everyone was onboard with it. I think quite a few people thought, that’s him, that’s what he’s really like. He’s in his car, talking like a hyperactive Tiktokker, or YouTuber since he’s not actually that young any more, look at the state of him.
I was at the office. It was very exciting. Video below.
Connolly Hospital, Blanchardstown.
I know, right? I’m just knocking them out at this stage. Apple Crumble for dessert: https://www.bbcgoodfood.com/recipes/best-apple-crumble
Oops, forgot to add the recipe: https://www.jamieoliver.com/recipes/asparagus-recipes/asparagus-quiche-soup/
Some more photos:
Nice afternoon for it, in fairness.
The first of a series of experiments at video stories, as per WhatsApp and Instagram (where Facebook ripped off Snapchat) and Tiktok (the worst known State surveillance machine).
This was a hybrid of a Jaime Oliver recipe and a Glenisk recipe. I sort of navigated a path between them, with a twist suggested by Sonia. It’s very heavy and there is a lot of it. There’s no way I’m eating a lot of this.
It’s gargantuan. We made it yesterday and I have no idea how this thing is going to get eaten.
Lovely people, the Goldfinches.
Imagine that! I took a photo of something I did, and posted it everywhere other than here! Self-defeating! With the caption ’I’m a Renaissance man, y’all! I’m into all of it!’ which is outrageous but I was feeling productive and outrageous after having posted photos of my cake, which is the pinnacle of achievement for me this year. I’m not that good with a sewing machine, but I do enjoy working with it. It’s a skill that I suspect is not in such wide use.
Masks. I’m making masks, having calculated that I need cotton of two different thread densities in order for it to work better, so I bought good pillowcases from IKEA and dismantled them. That’s probably an expensive crime, but anyway, it is done.
I’ve even tagged this post with ‘hubris’, so, self-awareness. I’ve grown as a person.
I went there, and I brought it. Behold!
I just love the textures. It’s like the surface of the moon or something.
It tastes magical, and I’m a harsh critic of my own efforts. I don’t know if I’ll do it again soon though, this is pure badness. Here’s the recipe I worked from: https://www.bbcgoodfood.com/recipes/ultimate-lemon-meringue-pie – it didn’t go so well last week and I was dubious, but this week I bought a hand mixer and better sugar, and it all went lot better.
Yeah, no, I didn’t eat all that myself, we both had some, and then I sent off a big slice with Smalls so she could get some dessert out of it. I still have some! Sadly, the number of you that are ever going to get to taste this stuff is vanishingly small, and you already know who you are…
By the way, this is all somewhat tongue-in-cheek. It did go well, and it does taste great, but I’m no match for even the most modestly skilled baker. I’m learning and following instructions meant for idiots. I’m just pleased that I didn’t kill anyone.
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