Book of Cyril

There shall, in that time, be rumours of things going astray, and there shall be a great confusion as to where things really are, and nobody will really know where lieth those little things with the sort of raffia work base that has an attachment. At this time, a friend shall lose his friend’s hammer and the young shall not know where lieth the things possessed by their fathers that their fathers put there only just the night before, about eight o’clock.

Monty Python – The Life of Brian

Quotes of the Day

It’s easier to ask forgiveness than it is to get permission.
— Grace Hopper

Twenty years from now you will be more disappointed by the things you didn’t do than by the ones you did do.
— H. Jackson Brown🛈

What a day

Wow. It’s amazing how many things I learned today. I’ve learned

  • how to make Paneer from just milk and lemon juice
  • what the difference between Mozarella, Paneer and Ricotta is
  • that the Dutch term Karnemelk actually means buttermilk and not just milk
  • that gauze bandage does not work well as a replacement for a cheese cloth, but will instead result in a dense matter of cheese and cloth if used as such
  • that the whey that’s left after making Paneer is a delicious drink.

Life’s good!

Hot stuff in Adobo Sauce

1000803901About a year ago I got a can of La Costeña Chipotle peppers in Adobo Sauce as a gift from a friend, who was in Mexico for a few weeks.
Ever since, I was wondering if I could make these myself. I have a love for hot stuff, am cooking quite a bit, and own a small smoking box, which I used quite a bit back in the days, when I still was fishing more.

So, when I saw some Jalapeños on sale in the local supermarket, I decided to give it a try. On, I found a wonderful recipe, which I’d like to share with you:

16 freshly smoked Chipotle peppers
200 ml vinegar
50 g brown sugar
1 medium sized onion
4 clefts of garlic
3 medium sized tomato
2 bay leafs
½ tsp. salt
½ tsp. ground black pepper
½ tsp. cumin
1 pinch of cinnamon

Cut the tomato, onion and garlic in coarse pieces. Heat the vinegar in a pot and dissolve the sugar in it. Add all remaining ingredients and simmer for 20 minutes. Now add the Chipotle peppers and simmer for another 30 minutes. If you use dried Chipotle peppers, add them to the Adobo Sauce from the start. Keep stirring the sauce every few minutes so the ingredients fall apart a bit. After cooking, you can put the sauce into glasses and keep them for some time. Enjoy!

Below are some pictures of a variant of this recipe, in which I used green tomato instead of fully ripened ones and ordinary smoked red chilli peppers instead of Jalapeños. The result was still hot and tasty!

NP: WIZO – Zombiemann

The real street artists

Somewhat over a year ago, someone dropped a bucket of white wall paint on the sidewalk near where I live. This accident created a nicely elongated patch with some protrusions in the direction of pouring. Sometime later, presumably someone else used a black marker to make visible what was hidden in the white patch all the time: a crocodile! I really liked the spirit of this second mysterious person, but only got really amused by the whole thing when I found some days ago that the street workers who put glass fibre internet cables under the sidewalk had created a real piece of art. Enjoy!


NP: Evergreen Terrace – Crows

Electronic Loungemusikkapelle

I just stumbled over the recording of a very nice jam session I did with a former colleague from Norway during a visit he paid in 2011. The recording was done purely electronically using just an electronic drum kit, a MIDI controller and a laptop for recording and providing synthesis of sounds for the keyboards. Unfortunately, we only recorded one of these sessions… Anyway, here is the masterpiece:


NP: Electronic Loungemusikkapelle – The only song