Sunday 27 October 2002

An incredibly blustery day, and Helen Weber’s Birthday! Or, as I should be accustoming myself to call her, Helen Denton. Hosted by Hazel, with assistance from yours truly, we celebrated with a comfort food lunch with Helen and Charlie, Bruce & Roopa (and Bump), Penny, James & Henry.

Plenty to eat and drink, with Henry showing an early grasp of that essential toddler ploy “offer to walk around with the crisps, and you can help yourself en route”. But no photos – and I even took the Ixus round to H’s with me, together with 2 chairs, 1 large saucepan, icecream, bicarb, fizzy water, cutlery, baking dish, margerine etc etc etc

==Menu ==
Bangers (Asda Gourmet. Yes, I got Hazel to cross the A.S.D.A. threshold) and Mash, with Delia’s Red Wine Sauce for Sausages, and Baked Mushrooms and Garlic
Ruth’s Mum’s Sticky Toffee Pudding, with B&J DIY Vanilla Icecream
Selection of chocolate mints – not that anyone had much space left after seconds (and still some left to spare!)

(see what you missed Phil!)

A phone call from Laura resulted in her arrival as a surprise guest later on in the afternoon. Scuppered by the storms, which “justified” the closure of most of the Virgin lines (and as I discovered when I tried to nip to B&Q/Homebase in Wandsworth Town, all routes in and out of Waterloo), Laura opted to sit out Ian’s attendance at the Boss’s only show in the UK chez nous. So we all vegged and chatted and finished off the luncheon leftovers and assorted beverages, half watching Sunday night comfort telly. All very pleasant and snooze inducing.

Just the right time of year for…. ICE CREAM!!!!

Basic Vanilla Ice Cream Recipe

2 large eggs
? cup (170g) normal white sugar
2 cups (475ml) heavy or whipping cream (milk fat content between 30% and 36%)
1 cup (235ml) milk
2 teaspoons vanilla extract
Makes 1 quart (can anyone tell me what that is in”real money”? Imperial or metric.

Electric whisk (or hand whisk and lots of stamina!)
Large mixing bowl (for whisking & chilling in)
Ice cream maker
Tubs (for freezing and keeping in freezer in)

1. Whisk the eggs in the bowl until light and fluffy (1-2 minutes)
2. Whisk in the sugar a little at a time, then continue whisking until completely blended (about 1 min more)
3. Mix the vanilla essence, milk and cream and pour into the egg/sugar mixture and whisk to blend
4. Transfer mixture to an ice cream maker and freeze following the manufacturer’s instructions

Note: This is taken form a US recipe, so I’ve converted measures and ingredients into UK equivalents as far as possible

(For Chris, in case the attachment doesn’t get through!)

for the BEST ICECREAM RECIPES EVER – get the Ben & Jerry’s Ice Cream Cook Book

Yahoo problems??

Been trying to check my mail on in vain today – which is a right pain – no haddock to give my working day the kick start it currently requires (the rest of it being Windows 2000 interviews with W95 users) for starters.

bah. i can’t check loosemore mail either. and the rest of the web seems to be working Just Fine. Maybe Yahoo are doing work in the US downtime – thanks a bunch if so.

Diary – Tuesday 22 October 2002

Another vietnamese feast at the Viet Hoa on Kingsland Road. I love the way
you can leave behind my bit of the City so swiftly, simply by moving south, or
east, or north from EC2. On to the Rio at Dalston to wach All or Nothing. A
fantastic local cinema, new to me. It has a 30s feel, comes with an upper circle (not seen since St Andrews Picture House days!) and – I’ve just this very moment noticed – leopardskin print carpet at our feet. The Rio is an unexpectd gem in a rainy rundown Dalston.

And the film turned out to be excellent too, albeit with echoes of our rundown Dalston location.

A good close to a day that had started off badly with Helpdesk yet again belying their name by being singularly unhelpful the one of the less technologically adept staff who’d been upgraded last night. Sadly this is a familar refrain, which I’ll refrain from detailing here.