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Pizza du jour: a double pepperoni frozen slab, with smoked anchovies, garlic powder, rosemary, and sliced zucchini (courgette). The anchovies twist and turn dangerously with the pepperoni, whilst the zucchini stands there, wagging its finger. Delicious.

Rodentine sorts might like to peek at this gallery of 14 photos of some particularly talented rat models. ^_^

Looking up information about flucloxacillin, and penicillin in general, turned up this rather fascinating footnote about its early days of mess production: "The challenge of mass-producing the drug was daunting. On March 14, 1942 the first patient was treated for streptococcal septicemia with U.S.-made penicillin produced by Merck & Co. Half of the total supply produced at the time was used on that one patient. By June 1942 there was just enough U.S. penicillin available to treat ten patients. A moldy cantaloupe in a Peoria, Illinois market in 1943 was found to contain the best and highest-quality penicillin after a worldwide search. The discovery of the cantaloupe, and the results of fermentation research on corn steep liquor at the Northern Regional Research Laboratory at Peoria, Illinois, allowed the United States to produce 2.3 million doses in time for the invasion of Normandy in the spring of 1944."

And I even managed to make it back safely last night after the GBBF. ^_^ Got there around noon, met up with an old friend shortly after, and proceeded to partake of much good beer (though I completely neglected to visit the cider alley this year - but with Middle Farm not far away, that's not such a loss), before taking a couple hours' break around 4pm. Hopped over to Exhibition Road, where we all readily agreed that a visit to the Science Museum would be fun. Food was good, as usual - amongst other things, the kudu burger was most tasty, not to mention an exemplary spicy pork pie. =:9 I did wind up bringing a few bottles back with me, too - three bottles of very pleasant mead, and (from the same company) a bottle of utterly gorgeous toffee vodka. Seemed to be selling quite healthily, too - they'd brought along enough for the show, or so they thought, when they had to restock on Friday morning. ^_^ I may post a photo or two sometime, both of the festival and museum - the latter included exhibits such as Difference Engine no.2, and J J Thompson's e/m tube.

So, apparently, there's going to be a sixth H2G2 book: And Another Thing, courtesy of the Artemis Fowl author. Not a series I've read, though I've heard positive mutterings. Anyone know the guy's work well?
I'd happily recommend it. =:9 'Course, being a burger, it's quite different to knowing the real texture of the meat (though a friend I was with lives near a particularly good pub that offers, amongst other things, a range of such uncommon meatsm, kudu included. Quite long fibers, apparently), but the flavor was like a slightly richer, quite sweet beef.

The GBBF food concessions are always worth visiting. ^_^ The organisers do a good job of offering choices that never gouge - all perfectly normal prices - and nicely varied, from old traditionals like top-notch pork pies and jellied eels, to favorites from far-flung shores, like that old reliable, green chicken curry, which was gratifyingly spicy - not hot as such, but enough that you could actually enjoy it as a curry.
*noddles* I'll have to keep an eye open for kudu and similar things on the menus. ^.^ I doubt I'll ever make it to the GBBF unless I happen to be in London at the right time some time (I'm not a fan of beer), but it should be possible to get it elsewhere too, one would think. :)

Hmm, jellied eel? That sounds suspiciously close to candied jellyfish... ^_~

Green chicken curry sounds nice, too, though. I should try making something along those lines some time...