Just a creative title I thought I ought to explain.
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'OW 'BOUT THIS WEATHER THEN?
Well, the traditional English Weather has returned: overcast, mild, breezy with leaves eddying on the pavement and dust blowing in your eyes. My sash windows are rattling again and I've had to return the sponges to their rightful position between the panes to reduce the noise.
The glorious weeks of blazing sunshine, sandals, tank tops, giant sunglasses, hats, and fans, are over. The weatherman just said it was feeling a bit "autumnal".
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FASHION SECTION
Check out the outfit I wore yesterday. I do try to add funky elements to my classic wardrobe. I remember a time when I was utterly careless of fashion. Although always neat and classic, my mother called it "boring". I mean, she used to design her own dresses and wore French lingerie and Italian shoes, so I have nothing on her.
Things are changing. I was brought up in dresses so I am retraining myself into skirts.
I have so many clothes, I could make a thousand different combinations and never wear the same thing twice; sadly, when I find a new and exciting combo I rarely recreate it, so thanks to Leilouta, I have decided to continue recording my breakthroughs.
Old dress, fairly new bolero, new leggings:
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WORK OR LACK THEREOF
Ooh, I got a call today to go in for consideration for a long temp. Audiotyping interviews. I always get called in for these niggly things, but then...I can do them...
Oh, and now the sun has come out!
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CH-CH-CH-CHANGES
Don't you hate it when suddenly, one day something you enjoy is no longer IT?
Happened the other day when I got sushi for dinner. It just didn't do anything for me, I couldn't finish it...For the first time, I threw away sushi and half of the seaweed salad.
If this should EVER happen to me and my beloved Dim Sum, I don't know what I would do!
13 comments:
This will never happen with me when it comes to curry and chili (see? trying to train myself!). I am supposed to be going to some uber sushi palce in London soon so i can try proper sushi, so recommendations for a relative beginner please! I never tried it before because I couldn't even eat raw salmon for ages, I lvoe new foods but sometimes it takes me a while to accept new textures. Now I love the stuff so am ready for sushi.
Some textures are just wrong though - Aubergine and, even worse, Ochra blech!
I've noticed that pens and lighters come and go like the tide. they vanish then reappear in clusters as if they have been breeding - i always have about 3 lighters with me or none - never 1!
Oh, I live for sushi! (Then again, I live in the land of sushi...) Even so, there are times when I'm in the mood for it and times when I'm not. I know what you mean by just suddenly feeling burned out on something you've always loved.
Is that bolero in 3/4 time like they're supposed to be?
(Parklife!)
Matt - I just know what I want when I see it - maybe the Minstrel would be kind enough to give you some pointers?
Okra, that texture is why my mother fries it crispy with garlic and onion. Seriously, deelish.
When people leave it gooey I can't deal with it.
Actually, she also slices aubergine, lightly dusts with flour, and fries that too and I can't keep my hands off it.
Maybe you should give it a try sometime. When you slice the aubergines, sprinkle with salt and cover with paper and weight them down with plates to squeeze out the toxins that cause your palate to feel sore.
Also, the okra should be slice fairly small too.
Meh, you probably won't do it, but if anyone else is interested. I have a fried spinach recipe too. All the nasty things that people boil and love to hate, my mother would fry crispy.
Minstrel - that evening I don't think I gauged my mood for sushi well enough nd chose it for convenience instead.
I thought, "Oh I haven't had any in a few weeks, the shop is right there, and I have my points card, and what's in the fridge will keep, and it's too late to go home and cook anything...sooo..."
If you mean is the bolero short, yes...
(What's parklife?)
ohh I loose pens all the time.. they actually run away from me .. because I write so much ...
I love pencils .. and pens too .. I like to keep one pen for everything .. one gets attached to a pen u know
i love my pens - get quite upset when i lose them - atleast some. i dont like sushi :)
Reading your blogs make me miss you more. *sigh*
Congrats on the long temp position. it is better than nothing...at least you will generate income ;). Dwell on the postiives, my dear. (hah! I need to do the same!)
-Memoria
The convenience card doesn't always work. I think we both know that very well.
I was talking about the musical (dance?) style bolero.
"Parklife" is a song from the Blur album Parklife (1994). It basically involves some guy rambling on and on in Cockney while lead singer Damon interjects "Parklife!" after every phrase. I dunno...it just always seemed so London to me.
I love spinach, people who don't are clearly weird! :P I made salmon in orange juice the other week on a creamy potato and spinach mash. yum!
Good luck with the temp! Would be nice to have a regular income for a while I bet eh?
Nabeel - I like to use the Pentel RSVP pens at home, I get my friends and family to send or bring some over here since of all the Pentels, they don't sell those ones here!
In my handbags I keep a really cool ballpoint pen made of brushed aluminium from the Japanese shop Muji.
I like a fine point, and it must be smooth because being a leftie means I push the nib rather than pulling it.
Prerona - I don't blame you for not liking sushi. It take a bit of fortitude to enjoy raw fish. I'm giving it a long break.
Memoria - oh it's so sweet that you miss me! Awwwwwwwww.
It will be so nice to earn regular money!
And, it is much easier to encourage others than ourselves.
Minstrel - :P
And as for telling you whether Bolero is in 3/4 time or not, well I was rubbish at music theory. But yes, it was. I looked it up.
Not sure I've ever heard Parklife, or very much Blur...
Matt - Spinach is one of my favourites.
Nice recipe. Did you cook the salmon in the oven, and if so do you wrap it in foil to prevent drying?
Rox - Yes, and it will be my best rate yet!
No need liv, it's the easiest thing in the world. I was some what skeptical when the recipe was give to me. All you need to do is put the salmon in something like a casserole or lasagne dish thing, add freshly squeezed smooth orange juice until submerged - not cncentrate obviously - (I just used tropicana cos I am a cheat!) then add a handful of chopped dill. Whack in the oven for 20 minutes or so and serve.
Weird in that the last time we had sushi, we couldn't finish it either. This never seems to happen.... but when I think of eating it now, the thought just sort of makes me sick. Maybe it's the time of year or something.
The dress is quite nice. Don't know if it's the fashion there or not, but in the States they're starting to wear belts just below the breast area. And leggings are very popular right now. I haven't worn them in forever - don't know if I'll do it again. I'd like to see the dress from underneath the bolero. I'm not much into boleros, but it looks cute w/ the dress. I love your bracelet! Very nice.
Matt - how does salmon in the oven, uncovered, not dry out?
Tooners - ugh, that's too bad.
I love the empire waist, and I saw pics last night in one of the new collections this year; plus it's part of the 70s revival going on right now.
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