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Stevo

Coach
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  1. Made some chilli paneer for me tea - hot and spicy, but not so hot it wasn't wolfable Very cold Polish lager at hand, purely precautionary and just to be on the safe side.
  2. Some good South Indian/ Sri Lankan dishes that are essentially dry beetroot curries (some use the greens as a spinach-like ingredient). Something like - wash, peel and slice the beets. Fine-chop a big onion, start frying it in veg oil and add mustard seeds, cumin seeds, and ground fenugreek, coriander, tumeric and hot pepper/ chili powder. Go big on the cumin seeds, coriander and mustard seeds. When the onion is browning, add the beetroot pieces (and greens if you have them), stir around a bit then cover, turn down the heat and leave for 10 or 15 mins to cook (it kind of steams in the water from the beetroot once it is going). Stir it every so often. The beets should have a "glazed" look when they're done. Bit of salt to taste, a bit more hot pepper if you like. Plain rice and yoghurt to go with. Tip - you can use the same recipie for cauliflower and their green bits as well.
  3. People in larger cars not been able to get visibility on a left turn without approaching from a less acute angle? Generally, driving and drivers (other than me, obvs) deserves a dedicated rant thread ;-)
  4. I'm just back from a week on Mrs Stevo's family's farm in Spain. They have a saying related to flies which translates as: "You can kill a fly, but a hundred of its relatives will come to the funeral".
  5. Was always a dish of this on the table at my grandma's for Sunday dinner. Top notch.
  6. Went to a whisky tasting evening a while back - enjoyable and got to try drops of stuff I'd unlikely ever be able to afford for myself. The interesting part was noting the change in taste and sensation and smell between very first sip of the night and the second. The taster bloke explained why this was; blowed if I can remember the tale. But the key take away was: first sip, swill it round your mouth, breath through it and let it sit around for a short time. It makes a difference to how you perceive what's to follow.
  7. Make yourself feel incredibly small and insignificant with this image from Hubble: http://www.nasa.gov/content/goddard/hubble-s-high-definition-panoramic-view-of-the-andromeda-galaxy/#.VLkTykeUcTo
  8. Entering tricky terrain here. A martini, the strength thereof and the frequency of their consumption is between a man and his conscience. But here's what life has given me so far: If making with vodka, get everything as cold as possible. Glasses and vermouth in the fridge; vodka in the freezer. Shake with ice - a twist of burnt lemon peel is acceptable, but olives and the rest are an affectation to be avoided in a vodka martina. If making with gin, chill (but do not freeze) the gin. Stir with fridge-cold vermouth, without the ice. An olive is acceptable in a gin martini. With vodka, go for a white vermouth. With gin, go for an extra dry vermouth. If you're trying to impress, then for me something like 1 part vermouth to 5 parts spirit is about right. If you're *really* trying to impress, then just wave the vermouth bottle in the general direction of the drinks mixer. TWO is the optimum number of martinis per person, per session. Hic.
  9. Hot and sour aubergine for tea tonight - aubergines, potatoes, tomatoes, loads of chilis and a load of garlic fried for ages in a good amount of mustard oil and spices. Not for the faint hearted (or the amorous). Served with yoghurt and cucumber, a home-made paratha and some cold beer.
  10. No fried bread? A man could starve in this house!
  11. Or acting Head Coach at Quins, which is what the London club are saying.
  12. I'm not going to disagree with that. I think it weakens the argument (on both sides) to not know by what criteria the RFL (or SKY, or whoever) are judging whether franchising is a relative success, or a relative failure.
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