Since Tuesday I have the ability to transfer maintainership of my NIC handleGL3-RIPE to somebody who can bring it up to date. How do I do that? Mark Price
tells me that I can do it myself, which makes a lot of sense.
Worked my way through the relatively copious RIPE NCC documentation, and before long I
had a maintainer: LEMIS-MNT. And along with that I got a new personal handle, exactly what I was
trying to avoid: GL12456-RIPE. The number of digits shows why I want to keep GL3-RIPE, but it's
amusing to note that the digits in the new handle are almost, in sequence, 123456. Only the
3 is missing—because I already used it? Still, it's progress, and presumably I'll be able
to get the rest done once I'm certain that I haven't broken anything.
On Wednesday Yvonne bought some pre-prepared chicken product,
called “Boneless Chicken Kiev”. Apart from the arguable misspelling of Kyiv, what does “boneless” imply in this
connection?
There were 4 of them, two of which we froze for another time. Cooking times were given only
for ovens, but I thought (correctly, as it proved) that it would work in an “air fryer” as well. Even the times seemed to be correct:
And the taste? Lies, damn lies and ALDI. Chicken “Kiev” has garlic butter inside. This had some kind of béchamel. Not good. And we have two more
to bear.
Apart from the fact that it's the same colour as ours (presumably a requirement by the
council), what's it for? Yes, we could ask her, but we haven't seen her lately The three
sides we can see have no opening, so it must be on the other side. How big is it, anyway?
We guessed somewhere between 12 × 9 m, about half the size of ours, and too small to ride
in. Hayshed? How can I estimate the size?
Ah! It's normal corrugated iron. The corrugations are 3" (7.62 cm) apart. So I just
need to count the number of corrugations. Do I want to? No, but maybe I'll find an
automated method to do it for me.
Due to a number of mistakes over the last few days, we had to change menus this weekend, and
today I made another batch of pork spare
ribs. Last time I was quite happy, but thought that I might have cooked the meat a little
too warm (70°). So this time I cooked at 65°, not helped by my brain-dead sous-vide cooker, which turned off in the
middle of the night, waking me in the process. But the meat no longer fell off the bone.
So maybe 68° next time?
If there is a next time. Somehow it's boring. It's interesting to note that I had
another recipe that I seem to have
forgotten. It's very similar, and so are the comments.
This page contains (roughly) yesterday's and today's entries. I have
a horror of reverse chronological documents, so
all my diary entries are chronological. This page normally contains the last two days,
but if I fall behind it may contain more. You can find older entries in
the archive. Note that I often update a diary entry
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