Author Archives: Thelma

Hummus

Gentle readers, I regret to inform you that Felicity Cloake is correct in claiming that peeling chickpeas makes a nicer hummus. It seems like a silly job, but you could say the rosary or review the Four Noble Truths while doing it for an efficient and holistic win-win!

The best camera is not a camera

I knew my new iPad would take better photos than my ancient iPad 2, but the ease of taking an excellent, well-balanced photo every single time makes using my Canon 6D now seem cumbersome and pointless. Wide angle, portrait, 4K video, it does it all equally well and effortlessly.

No filter.

The low-down on the upload

I took over the volunteer webmaster position for our community website when the previous person moved back to the US a few years ago. He was a coder and I am not, but he assured me I could learn all the PHP and HTML and ABCs easily enough. He was overly optimistic!

I managed to update the website he created a few times by copying and editing bits of code but, to be honest, the site changed so infrequently I had to relearn each time I made changes, and I wasn’t enjoying the experience.

Last year I figured out how to make a basic WordPress site and built a new community site. Today I messed something up and now need to restore the site using a backup I thankfully downloaded. Unfortunately this is my Internet connection speed right now:

By the way, the answer to the question is that I’m getting exactly what I expect to get.

The file is 575 MB, so I think a trip to Summerside (45 kilometres away) to grab some wifi will be in order next week, and fingers and toes crossed the backup works.

Smacking vegetables

Today’s culinary revelation is smacking vegetables, which is not a description of how delicious they are but rather how you give them a good bash before cutting them. This is to ensure that any dressing clings to the uneven surface created by said bashing rather than sliding off neatly sliced chunks. Meera Sodha led me to this epiphany via this vegan recipe for sesame noodles with smacked courgette, and this video dramatically illustrates the Chinese cucumber smack she references. Smashing!

Vegan Creole Rice

I subscribe to The Guardian because I deeply value their news reporting, but I also really love so many of their food writers and recipes!

This vegan Creole rice by Meera Sodha is delicious and pretty easy. I’ve made it a few times and it is so reliable. Last night we had it with some Mighty Mushroom Bites (oh, the plastic packaging, but so good and vegan!). Tonight I’ll take the leftovers in another directions and serve them with some of Ranald MacFarland’s sausages.

Recipe hack: use bottled roasted peppers if you can’t be bothered to char your own. If you don’t have the jasmine rice they prescribe, buy a little and try it. And now that you have jasmine rice, try a Kylie Kwong fried rice recipe.

Grease is the word

Changed the seats and spring in my mother’s Delta kitchen faucet today, thanks to this clear video from YouTube user funbro1 aka How To Bob.

Removing the handles took much longer than actually replacing the seats and springs as they were corroded on and prying them off came too close to mangling them for my liking. Bob put silicone grease on some of the parts during reassembly to help the handles turn more easily, which I had never thought of doing. I didn’t have any silicone grease, but do have a 20-lifetimes supply of food-grade bearing grease purchased a couple of years ago to repair an old hand mixer. I dabbed some on the set screws, nuts and handles to make it all easier to take apart for future repairs.