I posted a few pics yesterday on twitter, but had to go to bed before I’d processed any of the parade photos. There are quite a few, so rather than a massive string of tweets, I’ve put them all here:
While browsing the Market of Curiosities at the Frome Steampunk Extravaganza last weekend, I got talking to the friendly people at the Hot Sauce Emporium stand. One of them turned out to be a fellow porridge adulerator, and one outcome from our discussion which started with merely adding flavours to oats, was the idea of the refried porridge burrito. Having acquired some of Dr Burnorium’s ghost-pepper-stuffed Psycho Chocolate at the stall, this morning I made my first attempt at realising the idea.
Actually, I started last night, by making some relatively plain porridge (oats and soya milk, plus some diced sweet potato, mainly for a bit of interest, but also because it’s the closest to beans I had available). I usually make my porridge quite thick, but leaving it overnight allowed it to set further, making it more amenable to refrying, which was the first step this morning:
That would probably be just about OK on its own, but maybe a bit bland. So, what else commonly goes in burritos? Depending on the variant you prefer, it might be something along the lines of chilli, rice and cheese. With what I had to hand this morning, that meant Psycho Chocolate (all three flavours, of course), amazake, and Stinking Bishop (also acquired while at FSE, albeit in Frome’s regular Saturday market):
Then I just had to roll it up and sample the results, which I’m glad to say were extremely satisfactory. I still have plenty of the chocolate left, as it’s wasteful (and possibly dangerous) to eat more than a couple of chunks in one sitting, so I may try to improve on the recipe in next weekend’s cereal experiment.
I’m sure I’ve said it here before, but porridge really is jolly good stuff. The very blandness which puts some people off means that by adding pretty much any flavour (sweet, savoury or both) you can make something tasty and filling. Oh, and another surprise from the conversation at the stand was finding the only other person I’ve met so far who has discovered for himself the awesome flavour combination of honey and Marmite, though he didn’t reveal to what use he’d put it.
Due to mechanical difficulties, I wasn’t able to particpate in as many of the festival events as I’d planned. I did manage the first and last days though, and took a few photos while I was out.
It’s been a few weeks since LPW 2012, so I thought I’d better write up my thoughts on it while I still retain the tiniest scintilla of memory. This year’s theme was “25 years of Perl”, as the workshop was held just a month shy of the 25th anniversary of the release of perl 1.0 on an unsuspecting world.
Full report this way…
Over the last few years, I’ve made Mince pie porridge, Christmas pudding ice cream and Mince pie ice cream for Christmas. This year, I further improved the porridge recipe, and came up with a rather different festive ice cream.
Several months ago, I was searching the internet for recipes for ANZAC biscuits, and in the process found a few examples of people mistakenly calling them Aztec biscuits. That got me thinking, would it be possible to make biscuits using only ingredients to which the Aztec had access?
Read on to see how well the experiments went
The very successful Christmas pudding ice cream I made for the last two Christmases was actually my second choice, after not being sure whether my initial idea would actually work. However, a quick experiment showed that my fears were unfounded, so this year’s ice cream was the originally planned mince pie flavour.
Day 3 of Unicon XV (30 December 2009) was all about art for me. I toured some of Wellington’s cultural highlights, and watched the convention’s Artistic Pairs Freestyle (Expert) events.
This way for lots of pictures
Day 2 of Unicon XV (29 December 2009) for me consisted of a ride to the Weta Cave, false start judging at the racing, and watching the Pairs Freestyle event. It’s taken me a long time to get the photos together, and even longer to write these words, but they’re finally ready to show.
This way to the photos