ad astra per alia porci


music history
October 29, 2008, 2:18 pm
Filed under: soundtrack

I have written quite a bit about the music I listen to so I reckon that I should start a new category to store all my music-related posts. I will try to write about songs that have received much play in my mp3 player and post them from time to time through embedding youtube videos.

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bum leg
October 28, 2008, 11:02 am
Filed under: diary

“Left foot dorsal laceration with cut extensor hallucis longus/extensor hallucis brevis big toe”.

There goes my quality of life for the next month.

But I get to abuse the fact that I am a cripple and reap the advantages of positive discrimination. I have already gotten 5 offers to be helped up staircases. I am keeping count for my report on the human capacity for politically correct behaviour and socially-conditioned moral graces.

Welcome to the cripple club.



Konig Ludwig Weissbier
October 18, 2008, 5:33 pm
Filed under: alcohol | Tags: , ,

It’s cloudy, has virtually no head, not bitter at all, and most surprisingly, salty. It tastes like seawater. WTF. I don’t believe that a German beer can be like that. But it is. And it is crap. Maybe it is an acquired taste, because according to Wikipedia a Weissbier has phenolics that makes it “smoky” or “medicinal”, and hence some people might not like the taste. The problem is that Hoegaardenis a wheat beer too, although not done the same way, and it tastes great. ZZZZZZZ.



roasted chicken
October 18, 2008, 2:20 pm
Filed under: diary, food | Tags: , ,

The chicken I used did not provide enough juices to make a proper sauce, so the meat was slightly dry. Ate it with pita and lettuce, with button mushrooms sauteed with butter. Luckily there was enough mushroom sauce to complement the chicken.

ROASTED CHICKEN

Ingredients:

1 chicken, about 1.5kg

1 large or 2 medium onions, cut into chunks

1 large carrot, peeled and cut

30g salted butter, softened

2 tsp salt

2 tsp pepper, paprika or other spice seasonings

1 lemon

180ml white wine or chicken stock

20g salted butter, cold

Steps:

1) Preheat oven to 200 deg C

2) Cut off neck and feet of chicken. Rinse chicken thoroughly and leave to drain until it gets to room temperature

3) Sit carrots in the middle of a roasting pan. Scatter onions on the pan.

4) Pat chicken very dry with paper towels. Gently separate the skin from the breast meat using your fingers. Do not tear the skin.

5) Slip half the softened butter in between breast meat and the skin, massage to spread the butter of the whole breast area.

6) Mix salt and spices in a small bowl. Rub half over the cavity of the chicken and half on the outside. Cut lemon in half and put into the cavity. Rub the rest of the softened butter all over the chicken, then sit other bird on the carrots, breast side up.

7) Roast about 1 hour and 10 minutes, until chicken is golden brown. Check after 1 hour. Wriggle the drumstick. If it moves easily, the chicken is done. If the juices run clear, the bird is ready. If roasting a smaller bird, check after 50 minutes.

8) Remove roasting pan from oven, move the chicken onto a large plate, set aside to rest 10-15 minutes. Add the carrots to stock pot if making stock.

9) Place the roasting pan with the onions on the stove over medium high heat. Pour in the wine or stock and bring to a boil. Using a wooden spoon, scrape up the brown bits on the bottom of the pan. When the sauce has reduced slightly, add cold butter. Swirl it around the pan, stirring constantly to make sure the sauce comes together. When all the butter has been incorporate, taste for seasoning and add salt and pepper to taste. If sauce is too tart, add a little sugar. Pour into a bowl.

10) Carve chicken, and stir any accumulated juices into the sauce. Serve chicken with sauce on side.



This is your life, and it’s ending one minute at a time.
October 9, 2008, 1:43 pm
Filed under: diary, the arts | Tags: ,

091008

“I can tell you frankly, 7 out of 10 lawyers here don’t like to come to work. Yet they still do. Sometimes I have trouble getting myself to work at 9am everyday.”

This was what my tutor for trial advocacy said to us today, at the end of our last session. Coincidentally, I was talking to L about how life would be after law school. Days spent in the four walls of a cubicle, agonising over every letter of a contract you are drafting, feeling happy that the font size you chose was readable and pleasing to the eyes of fat cat clients which balls you have to lick everyday.

Our tutor told us not to waste our law degrees. Try out practising for at least 2 years, just to find out what you like, and whether you can take it. Coincidentally, I was talking to L earlier as we made our way to the firm where we had our lesson about how we can say that we will try practising for a few years, but the inertia at the end of that few years will be too overwhelming to overcome for us to change things. Because of money, or family, or expectations, or sheer laziness, we will choose to live on autopilot after that first few years of practise.

This is your life, and it’s ending one minute at a time.

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what I write about when I read about running

031008

People sometimes sneer at those who run every day, claiming they’ll go to any length to live longer. But I don’t think that’s the reason most people run. Most runners run not because they want to live longer, but because they want to live life to the fullest. If you’re going to while away the years, it’s far better to live them with clear goals and fully alive than in a fog, and I believe running helps you do that. Exerting yourself to the fullest within your individual limits, that’s the essence of running, and a metaphor for life

I’m the kind of person who likes to be by himself. To put a finer point on it, I’m the kind of person who doesn’t find it painful to be alone. I find spending an hour or two everyday running alone, not speaking to anyone, as well as four or five hours alone at my desk, to be neither difficult nor boring. I’ve had this tendency ever since I was young, when, given a choice, I much preferred reaing books on my own or concentrating on listening to music over being with someone else. I could always think of things to do by myself.

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Duvel
October 3, 2008, 12:33 pm
Filed under: Uncategorized | Tags: , ,

This beer has a 8.5% alcohol content as shown on the label, so I was quite surprised because beers usually come in at 5%. It certainly packed a more powerful punch than other beers, even though it is an ale, not stout. I checked the website and realised that the beer is fermented three times, which explains the elevated alcohol content. The added fermentation seemed to have added depth and complexity to the beer, which is very welcome. The Belgian really do know how to do their beer well. Hoergaarden is a wheat beer while Duvel is made of barley. I can’t describe the difference in taste exactly but its there for sure. The beer also had more head than usual beers, which is probably attributable to the added fermentation. All in all an excellent beer that rivals Hoergaarden. I will keep this brand in mind.