Oct. 20th, 2008

borrrred

Oct. 20th, 2008 01:36 pm
burntcopper: (arthur prat)
Am stuck in a 'bored' phase.

Fuck it. If you haven't watched Merlin yet, here's a vid with the two main characters being very silly and such boys. To quote Derry, it's like Smallville but instead of destined to be enemies, they're destined to be BFF. Also, No Lana. Which is an automatic plus in any show.

For those who have no idea about Merlin? It's all up on iplayer. Essentially they threw all the legends up in the air, picked the bits they liked, and decided to make it very pretty and add that BBC Saturday Evening Family Viewing Special Touch. 'Subtext. Who can be arsed with subtext?' Plus Tony Head being an utter bastard as Uther, and Richard Wilson being awesome. Bradley James who plays Arthur is ridiculously pretty but also possesses some of the goofiest expressions you've ever seen. We have CGI dinosaurs. Does your fandom have CGI dinosaurs?

:whimper:

Oct. 20th, 2008 09:09 pm
burntcopper: (pirate spank inferno)
I have a problem. I like chillies. The only problem is that when cooking, I always overdose slightly. In other words, 'ooo, hot!' rather than 'slight buzz'. And it doesn't help that my parents got given a chilli plant, which produces rather nice fresh peppers. (though dad discovered that the poison gas you get when heating chillis is multiplied a gazillion times when said chillis, no matter how mild, are fresh off the damn plant rather'n having been in storage for several days at a supermarket or market stall)

So, making fajitas. Standard recipe of half a small chilli, a bit of coriander and cumin powder, peppers and onions and garlic. (Unlike chilli, it is impossible to have too much garlic. It goes with everything, and my family have been 100% vampire free for decades.) Creme fraiche to taste and stick the fajita together. I have had this three times in the past couple of weeks as it's easy and tasty. Only this time? PAIN. LOTS OF PAIN.

Couldn't figure out why until I remembered that this time I'd added guacamole. Fresh-made yesterday. With, er, half a chilli in it... that had had over 24 hours to ferment.

Yes, feel free to laugh at my expense.

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