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books food ideas main menu skip to primary content skip to secondary content home about me archive contact me post navigation ← older posts through a small window… posted on april 23, 2016 by 4 this is an exer­cise in look­ing at things in extreme close-up. it’s meant to give you a refresh­ing new per­spect­ive, although it’s per­fectly pos­sible that you won’t have a clue what i’m on about. there’s a vivid, yel­low land­scape in amsterdam’s mag­ni­fi­cent van gogh museum called wheat­field with reap­er . its par­tic­u­lar pathos comes from the fact that van gogh painted it, in all its golden radi­ance, while star­ing out of the locked win­dow of his hos­pit­al room in st rémy. as he told his broth­er, it amused him that he should see some­thing so vibrant ‘through the iron bars of a cell’. there’s some­thing about see­ing a view through a small win­dow that focuses the mind. poet paul ver­laine, imprisoned for shoot­ing his lov­er arthur rim­baud, found a mourn­ful, sooth­ing rhythm in the view from his brus­sels pris­on-cell win­dow. it’s hard to recon­cile the regret­ful but calm mel­an­choly of the poem he wrote while star­ing at the view with his more famil­i­ar per­sona as a drug-addicted, abus­ive alco­hol­ic — the restrain­ing effect of the win­dow may have had some­thing to do with it, as well as the tem­por­ary lack of access to absinthe. le ciel est, par-des­sous le toit, si bleu, si calme! un arbre, par-des­sus le toit, berce sa palme. la cloche, dans le ciel qu’on voit, douce­ment tinte. un oiseau sur l’arbre qu’on voit, chante sa plainte. mon dieu, mon dieu, la vie est là simple et tran­quille. cette pais­ible rumeur-là vient de la ville. - qu’as-tu fait, ô toi que voilà pleur­ant sans cesse, dis, qu’as-tu fait, toi que voilà de ta jeun­esse? a view framed by a win­dow makes the observ­er look more closely, with more intent. i love the fact that the cit­izens of königs­berg watched at their win­dows for immanuel kant to walk past at exactly the same moment each day, know­ing that they could reset any errant clocks when they saw his hat bob by. (they cer­tainly weren’t wait­ing at the win­dows for a chat; a guest once arrived while kant was eat­ing his break­fast and was asked to leave until the routine slice of toast had been con­sumed — kant couldn’t cope with the break in his routine.) since today is the 400th anniversary of wil­li­am shakespeare’s death, i feel hon­our-bound to include him when look­ing at things in close-up. exam­ine shakespeare’s writ­ing minutely and you’ll find a hapax leg­omen­on — the term to define a word that appears only once in an author’s com­plete works. shakespeare’s hapax leg­omen­on turns out to be hon­or­i­fic­ab­il­it­udin­it­a­ti­bus from love’s labour’s lost . i can put my hand on my heart and say with total con­vic­tion that my own hapax leg­omen­on is van­gogh­had­dock­pasty, since i feel sure that it’s nev­er, ever going to arise again. (i’m fairly cer­tain that a van­gogh­had­dock-thingey is not just my own hapax leg­omen­on but the entire world’s.) the pic­tures i’ve forced you to look at in close-up are, in fact, the ingredi­ents for a van­gogh­had­dock-youknowwhat. vangoghhaddock-etc . etc . this is a vari­ation on a recipe from sally clarke’s excel­lent book 30 ingredi­ents , one of my favour­ite cook­ery books. 600ml milk fresh thyme 3 bay leaves i tea­spoon black pep­per­corns some freshly grated nut­meg 600g undyed, smoked had­dock 100g but­ter 2 very finely sliced leeks 2 very finely sliced sticks cel­ery (the thin­ner stalks) 30g flour 500g puff pastry 1 beaten egg add the bay leaves, thyme and pep­per­corns to the milk and bring to a gentle sim­mer. add the had­dock to the pan and poach for around 8 minutes until the fish is cooked. take off the heat and leave the fish to cool in the pan. while it’s cool­ing, sauté the cel­ery and leek in 50g of but­ter until soft but uncol­oured. remove the veget­ables and put on one side. take the cooked fish out of the cooled milk and reserve both. strain the cook­ing milk and save. add the rest of the but­ter to the pan and and, once melted, stir in the flour. cook for a minute or so to get rid of the raw flour taste and then slowly add the poach­ing milk, whisk­ing con­stantly to avoid lumps form­ing. take off the heat and very gently stir the sauce into the fish and veget­able mix­ture. adjust the season­ing, finely grate over some nut­meg, and allow the mix­ture to go cold. roll out the puff pastry and cut into squares approx­im­ately 15cm square. divide the cold fish between the squares, brush the edges with beaten egg and seal the par­cels togeth­er. brush more egg on top of each pasty and chill in the fridge for an hour or so. pre­heat the oven to 200 degrees c and bake for twenty minutes. turn the oven down to 180 degrees c and cook for a fur­ther ten minutes. ps . the close-up images were: nut­meg, leeks, bay leaves, fresh thyme, and black pep­per­corns. you prob­ably guessed them all, apart from the bay leaves which look like traffic on the m25 viewed from the inter­na­tion­al space sta­tion. pps . if you haven’t had enough win­dows yet, i recom­mend ian patterson’s super­lat­ive poem ‘ sixty win­dows for jenny’ . he con­struc­ted it by find­ing sixty books each of which men­tioned win­dows on the six­tieth page, and then incor­por­ated each phrase, unaltered, into his poem. if you are inter­ested in pur­chas­ing medic­a­ments online, now may be the when to do so. so the next mat­ter is where can you find inform­a­tion that is reli­able. you can get such inform­a­tion fast and con­veni­ently by going online. there are many ill­nesses such as schizo­phrenia which have no cure. one of the most pop­u­lar medi­cine is via­gra. what about com­par­is­on between cial­is versus levitra and ? nearly every adult knows about . oth­er ques­tion we have to is . the symp­toms of sexu­al dis­orders in men include lack of sexu­al fantas­ies. not­with­stand­ing sex is not vital for good health, it’s cer­tainly good for any­one. so if you are exper­i­en­cing erectile prob­lems, it is essen­tial to see a cer­ti­fied doc instantly for a com­plete med­ic­al test­ing. cer­tainly, online phar­macy can hands-down help you for solv­ing your all per­son­al dif­fi­culties. tagged arthur rimbaud , paul verlaine , vincent van gogh | 4 replies dried pea masala: split infinitives and infinite splits posted on april 8, 2016 by 6 this is a split post: it’s split between india and manchester, has split and unsplit peas, and argues the case for the split infin­it­ive. there are rules about writ­ing that i’m strict about: the incor­rect use of apo­strophes, pair­ing a plur­al sub­ject with a sin­gu­lar verb (and vice versa), using too many adverbs , and reach­ing for a cliché just because it hap­pens to be nearest. but there’s one gram­mat­ic­al con­ven­tion i’ve nev­er wor­ried about break­ing and that’s the split infin­it­ive. where would star trek be if we’d nev­er been allowed ‘to boldly go’? and, in any case, just try remov­ing the split infin­it­ive from this: ‘the dough needs to more than double in size before it’s ready for the oven.’ recon­struct­ing the sen­tence simply makes it, like the dough, more than double in size. i’ve just returned from india, where i tried end­less vari­ations on dhal, one of my favour­ite foods. the word itself means ‘split’ and can refer to any kind of len­til, bean or pea, so long as it’s been divided into two halves. so, to use a split infin­it­ive, to eagerly cook a dhal pro­duces an infin­ite num­ber of splits. a chef i talked to in udaipur gave me his recipe for tarka dhal, which goes like this: for the dhal 200g split yel­low mung beans, soaked in cold water for half an hour i finely chopped onion 1 tea­spoon tur­mer­ic for the tarka 2 table­spoons ghee 2 tea­spoons cumin seeds 4 cloves gar­lic, sliced 5cm piece ginger, peeled and grated 1 medi­um onion, chopped 2 tea­spoons chopped green chilli 2 medi­um toma­toes, chopped 1 te

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Whois Information

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Domain Name: EGGSONTHEROOF.COM
Registry Domain ID: 1588639533_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.enom.com
Registrar URL: www.enom.com
Updated Date: 2017-03-14T16:41:44.00Z
Creation Date: 2010-03-13T11:08:00.00Z
Registrar Registration Expiration Date: 2018-03-13T10:08:08.00Z
Registrar: ENOM, INC.
Registrar IANA ID: 48
Domain Status: clientTransferProhibited https://www.icann.org/epp#clientTransferProhibited
Registry Registrant ID:
Registrant Name: WHOIS AGENT
Registrant Organization: WHOIS PRIVACY PROTECTION SERVICE, INC.
Registrant Street: PO BOX 639
Registrant Street: C/O EGGSONTHEROOF.COM
Registrant City: KIRKLAND
Registrant State/Province: WA
Registrant Postal Code: 98083
Registrant Country: US
Registrant Phone: +1.4252740657
Registrant Phone Ext:
Registrant Fax: +1.4259744730
Registrant Fax Ext:
Registrant Email: [email protected]
Registry Admin ID:
Admin Name: WHOIS AGENT
Admin Organization: WHOIS PRIVACY PROTECTION SERVICE, INC.
Admin Street: PO BOX 639
Admin Street: C/O EGGSONTHEROOF.COM
Admin City: KIRKLAND
Admin State/Province: WA
Admin Postal Code: 98083
Admin Country: US
Admin Phone: +1.4252740657
Admin Phone Ext:
Admin Fax: +1.4259744730
Admin Fax Ext:
Admin Email: [email protected]
Registry Tech ID:
Tech Name: WHOIS AGENT
Tech Organization: WHOIS PRIVACY PROTECTION SERVICE, INC.
Tech Street: PO BOX 639
Tech Street: C/O EGGSONTHEROOF.COM
Tech City: KIRKLAND
Tech State/Province: WA
Tech Postal Code: 98083
Tech Country: US
Tech Phone: +1.4252740657
Tech Phone Ext:
Tech Fax: +1.4259744730
Tech Fax Ext:
Tech Email: [email protected]
Name Server: DNS1.NAME-SERVICES.COM
Name Server: DNS2.NAME-SERVICES.COM
Name Server: DNS3.NAME-SERVICES.COM
Name Server: DNS4.NAME-SERVICES.COM
Name Server: DNS5.NAME-SERVICES.COM
DNSSEC: unSigned
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: +1.4252982646
URL of the ICANN WHOIS Data Problem Reporting System: http://wdprs.internic.net/
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  REGISTRAR ENOM, INC.

  REFERRER http://www.enom.com

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =eggsontheroof.com

  PORT 43

  SERVER whois.enom.com

  ARGS eggsontheroof.com

  PORT 43

  TYPE domain

DOMAIN

  NAME eggsontheroof.com

NSERVER

  DNS1.NAME-SERVICES.COM 162.88.61.23

  DNS2.NAME-SERVICES.COM 162.88.60.23

  DNS3.NAME-SERVICES.COM 162.88.61.39

  DNS4.NAME-SERVICES.COM 162.88.60.39

  DNS5.NAME-SERVICES.COM 162.88.61.41

  STATUS clientTransferProhibited https://www.icann.org/epp#clientTransferProhibited

  CHANGED 2017-03-06

  CREATED 2010-03-13

  EXPIRES 2018-03-13

  REGISTERED yes

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