Scottish Blend.

Creamy, crunchy, fruity? What you want is Eton Mess. https://www.bbcgoodfood.com/recipes/eton-mess

Reality check: New Zealanders are leaving New Zealand in record numbers.

https://www.theguardian.com/world/article/2024/jun/12/new-zealand-cost-of-living-pressures-record-people-leaving-australia

Ok I’m coming round to your place for dinner. That sounds AMAZING.

Huh, I did not know that. Thanks! I was in a discussion over lunch the other day about chemistry - one woman revealed she was a chemistry teacher, which prompted an anti-science member of the group to scoff, “What relevance does chemistry have in daily life?” I gave cooking as a prime example of chemistry - cakes rise, sauces reduce, roasts brown. And now I can emulsifying to the list!

No. Combine the sauce with pasta, put it in an oven proof dish and grate extra cheese on top. Put in the oven until the topping is browned and bubbling. Then serve. (Also, add a bit of mustard to the cheese sauce, it perks up the flavour.)

Hah! In Scotland we dip pizza in batter and deep fry it. With a deep-fried Mars bar for afters.

https://www.glasgowlive.co.uk/news/glasgow-news/five-glaswegian-chip-shop-delicacies-11462402

Last year my email address - initialslastname@gmail.com - was added to the group list for a bunch of old ladies in England. First I was advised of my spot on the flower roster for the church, then I got someone’s holiday photos, a reminder that Gerald’s birthday was on the 9th, a lovely eCard congratulating me on my wedding anniversary… on and on.

I tried deleting them but they kept coming, and I worried about all the cool stuff initialslastname was missing out on. I sent an email to the whole group saying stop it & got a heartfelt apology and promises to correct it, but the emails have kept on coming - they all have me in their address books now. If I wasn’t so lazy it would be a good incentive to move fully to my proton address.

That sounds like a protection racket.

But but but it saves users from doing “gymnastics with their eyes”!! Jaysus, what a load of bs.

I hate algorithms, they narrow everything down, desperate to squeeze you into a little box. FB knows how old I am, so while I’m stalking my nieces it shows me ads for incontinence pants, tea towels and comfy shoes. It became a complete turn off with Netflix, it’s part of the reason I cancelled. Don’t miss it.

I remember my poor niece saying, “I can’t believe they let us leave the hospital with her! She’s so tiny and fragile! We don’t know what we’re doing!”

Cheese and marmalade, the sharper both are the better. Mmm.

Last time I was in the mosh pit was a Pogues gig. Might have been hit by Shane MacGowan’s spit. Totally worth it.

Where I’m from it’s called “squeezing the lemon”. Mash that pedal! Ha ha. The best bit is when you catch up with them stopped at the next set of lights.

I my (extensive) cookie experience, double chocolate usually means the same amount of chips, but the dough part is also chocolate flavoured. Hard to tell in this instance, but the “double” cookies may be a shade darker.

We call them zoodies in our sports club, to differentiate them from hoodies, which have no zip.

I know a couple of blokes like this. Great stories, but pleeeease I have things to do. I wouldn’t mind so much if it was a conversation but it’s a monologue, with barely room for a “good grief” or “oh gosh”. One of my friends now just says “I’m off, bye” and walks out, in the middle of a story about crocodiles in the Zambezi or whatever.

For me olives were an acquired taste.

The first time I ate in a restaurant I was about 12 I think. It was a fancy Italian place. When I saw the dishes of (green, pimento-stuffed) olives on the table I was excited to try one. I’d only ever seen pictures of them in American magazines - this was mid-60s New Zealand, Coca Cola was exotic. I put one in my mouth, and almost gagged, the flavour was so completely awful. I spat it into a napkin.

Fast forward to today, and I would gladly hoover up the whole dishful and ask for more. My favourite olive is a big fat juicy Kalamata. I also love tapenade made with black olives. The only olives I dislike are the flavourless cardboardy lumps sometimes passed off as olives.

I still use my iPod Classic. I can plug it into my car for when I’m out of FM range, and I have a Bluetooth adapter for it that plugs into the headphone socket & lets me listen via my hearing aids. It’s better than a phone for me, because the mobile signal is weak where I live, and most of my garden is out of WiFi range. It fits all my music and still has room for podcasts.

iTunes sucks though, ugh.

Almost all the ads I’ve seen on Prime video are for other Prime movies. They never appear during a natural break in whatever I’m watching, just burst right in in the middle of a scene. They elicit zero positive emotions, and I am about to cancel my subscription.