The night starts here... forget your name... forget your fear...
You drop a coin... into the sea... and shout out "Please come back to me"...
You name your child... after your fear... and tell them "I have brought you here"...

Wednesday, September 22, 2010

The Greek Alphabet

I always find languages so interesting...I can't really speak any other then english, I can say a few words in dutch and that's about it, but god do I want to learn- I wanna be the next Heinrich Schliemann...minus the bad connotations.
but its the dead languages that I find the best, ancient Greek, Enochian ( even though no one really spoke that ). I am so taking the dead language course at uni.

Tuesday, September 21, 2010

My Current Favourite Recipe: Osso Bucco

Ok- so I have a bit of an obsession with cooking among other things.
so I'm probably gonna be putting up different recipes and my other obsessions onto this e-diary.
the first contestant seems to be my current favourite dish- Osso Bucco- Taxi style (:

so what you need is *cue drum roll*

Osso Bucco Meat (or gravy meat)
Some flour
1 onion
1-2 carrots
some mushrooms
1ish cup of dry red wine
2-3 cups beefstock
chilli are good in there too and
some rosemary usually about 4 sprigs

(There is no real set way of making this- I'm constantly adding new ingredients and changing it around, so like you hate mushrooms but love potatoes its not really gonna make much difference in the end aka its still gonna be damn tasty)

Now here's to actually make it:

cut up your meat and roll it enough flour to coat it, then in some oil in a pan brown the little mofos. Remove then from the pan, add a little more oil and brown your onion and garlic till fragrant( I love saying that "brown till fragrant" you sound so...sophisticated)
once fragrant *giggle* pour in your mushies and twirl them round till they turn a different colour; then chuck in your carrots and chilli, then y'know cook em for a bit.

Next comes the liquids, just pour them in, then re-add the meat. ok- almost there guys, tear off the leaves to two sprigs or rosemary and sprinkle them in, then add the other 2 ( or however much you want) whole.

Put the lid on, and put it in the oven at 180C for like 1 1/2 hr to 2 hrs - the meat should be tender by then.
And Voila! you have the tastiest stew- usually I have it with mash or bread- haven't tried it with polenta but I can imagine it to be sweet ( and not as in sugar sweet if you get my drift)

I've been to Paridise...but I've never been to me...

well here I am..this is gonna be fun I think, I really have no idea what I'm doing now but its 1:30 am and I have this sudden urge to start a blog...or something...

maybe I'm going through the teenage phase of " what the fuck am I doing here?"and "why is everyone else so much cooler and better then me?" you guys know those feeling right? I'm not the only one that goes through it right? because I duno...that could be a worry for me.

But what really buggs me is the fact that I should be feeling like this- there is no logical reason for me to be feeling like I am now, for example my lifestyle is slightly more...luxurious for lack of a better world...then most people may age, I am more traveled then most of my peers, I mean for fucks sake I just traveled from Perth, Australia to NYC by myself under the context of having never been to America and I'm only 15 yrs of age. But yet I a lacking so much that I want, for the life of me, I can't hang onto friends, I am not the person you go to to have fun, I'm "boring" and "weird" and I have no idea why? am I a jerk?... god I hope I'm not a Jerk...

well... so really I have no idea why I am starting this up...maybe to gain some figure out whats going on in my life. I never expected to write so much about what I'm feeling right now...but for some reason I don't regret writing it... for all I know nobody will ever come across this blog so really all it will be is some kind of electronic Journal... yea I'm in with the times :D

but for those who do find this blog, welcome to me