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Feeling slightly handicapped
Apr. 15th, 2010 09:05 am...because there's something wrong with the line Vienna-Skopje, which means that we have neither intranet nor email nor phone. The connection went down yesterday in the early morning, and they still haven't fixed it. So we're completely incomunicado and facing the problem of not being able to find any phone numbers. Fortunately the helpdesk number is on my mousepad, or I couldn't even have called the technicians. No mail also means almost zero work to do. This might be turning into a blah-day, more so as Dalibor had to cancel today's Macedonian lesson, because he got a translating job for a Slovenian delegation and will be busy all day long.
I'm sure everybody hates my "OMG I've got this wonderful tailor" posts by now, BUT: OMG I was at the tailor's yesterday, where we spent all of two hours planning my summer wardrobe. I'd estimated a total of € 1200 - 1300 for: 3 trouser suits, each with 1 extra skirt and waistcoat, 3 dresses, 8 tops/shirts, 2 more extra trousers. And it turned out that the whole lot is only going to cost € 800. I'm SO looking forward to the first batch, which should be ready by the end of next week. I've made the pieces as combinable as possible, so there really ought to be enough -- not that that means there might not be more, but as basic wardrobes go, it's more than sufficient. Funny thing is, I've never liked dresses, but what with the still persisting trend of Jackie O. classic dresses, I find myself developing a soft spot for them. And I'm also quite happy with my idea of getting the extra waistcoats -- trousers or skirt plus light top plus waistcoat looks "dressed", but isn't too hot even in summer. Or so one hopes. It'll be nice to have trousers again, too.
Yesterday's grocery shopping led to the preparation of vegetarian pasta sauce. In case I haven't mentioned this yet, and in case you've not tried it: if you're a vegetarian but like Bolognese sauce, put raw champignons in the blender and mince till they have the consistency of a paste. Then heat oil, put in the usual carrot-celery-onion-garlic mix, and shortly after add the champignon paste. It'll lose liquid very soon, so stir and stir until it's evaporated, then proceed with adding the tomatoes, red wine (if you like) and basil. Put lid on and let simmer for at least an hour, then take the lid off and continue to let simmer (slightly higher temperature, constant stirring) until the liquid is almost gone. You'll notice that the consistency and taste are almost like "real" Bolognese with minced meat. Usually I also add red bell peppers. Yesterday I also used hot green peppers, and the sauce is really *very* hot. But very, very good. And I have two portions left in the fridge. Yum!
Other than that, there's nothing much to report.
A good day to y'all, my dears!
I'm sure everybody hates my "OMG I've got this wonderful tailor" posts by now, BUT: OMG I was at the tailor's yesterday, where we spent all of two hours planning my summer wardrobe. I'd estimated a total of € 1200 - 1300 for: 3 trouser suits, each with 1 extra skirt and waistcoat, 3 dresses, 8 tops/shirts, 2 more extra trousers. And it turned out that the whole lot is only going to cost € 800. I'm SO looking forward to the first batch, which should be ready by the end of next week. I've made the pieces as combinable as possible, so there really ought to be enough -- not that that means there might not be more, but as basic wardrobes go, it's more than sufficient. Funny thing is, I've never liked dresses, but what with the still persisting trend of Jackie O. classic dresses, I find myself developing a soft spot for them. And I'm also quite happy with my idea of getting the extra waistcoats -- trousers or skirt plus light top plus waistcoat looks "dressed", but isn't too hot even in summer. Or so one hopes. It'll be nice to have trousers again, too.
Yesterday's grocery shopping led to the preparation of vegetarian pasta sauce. In case I haven't mentioned this yet, and in case you've not tried it: if you're a vegetarian but like Bolognese sauce, put raw champignons in the blender and mince till they have the consistency of a paste. Then heat oil, put in the usual carrot-celery-onion-garlic mix, and shortly after add the champignon paste. It'll lose liquid very soon, so stir and stir until it's evaporated, then proceed with adding the tomatoes, red wine (if you like) and basil. Put lid on and let simmer for at least an hour, then take the lid off and continue to let simmer (slightly higher temperature, constant stirring) until the liquid is almost gone. You'll notice that the consistency and taste are almost like "real" Bolognese with minced meat. Usually I also add red bell peppers. Yesterday I also used hot green peppers, and the sauce is really *very* hot. But very, very good. And I have two portions left in the fridge. Yum!
Other than that, there's nothing much to report.
A good day to y'all, my dears!
