The Write Stuff

Writing a minimal animated line draw logo in Svelte

Kimchi gyoza 🥟 yum. Hand ground pork shoulder, home made kimchi, soy, sesame sauce, I think that was about it. Mix well till pasty, fill wrappers. Freeze. Cooked in the usual way: pan fry for a few mins, add water then cover for 4 mins or so, when the water is evaporated enough that it's quite thick, take the lid off and wait till it's dry.

"Super" juice experiment. Been making a few cocktails recently, and have been getting through quite a few citrus fruits in the process. Kevin Kos has a video on super juice, a technique used by some of the modern cocktail makers to save money, time and waste by stretching citrus fruits much further than their usual yield. You zest, weigh the zest, add a ratio (1x) quantity of acid (citric, malic) to the zest and leave it to macerate for several hours. You then blend this with a quantity of water (16x the weight of the zest).

Japanese stewed sardines picnic on Brighton beach yesterday. The oysters (not pictured) were also excellent. The cocktail is a barbotage: fizzy white wine, simple syrup, (super) lemon juice.

Leaflet-search was broken, I decided not to wait for a fix.

Mirto bramble. Twist on the classic blackberry cocktail using myrtle berry liqueur. This is a Sardinian drink that was first brought to me by an Italian couchsurfer 10 years ago. I didn't forget it and planted a tree about 6 years ago that was nearly destroyed when part of my wall fell down in a storm. Thankfully it didn't and I'm now able to enjoy a delicious summer cocktail with the fruits.