dantarian: (hat)
2017-04-08 05:35 pm

So long, and thanks for all the fish

Exiting, stage right, as a result of the new Terms of Service. Not that I've posted here much in the last few years...

Anyway, porting everything across to Dreamwidth, where I'm still using Dantarian as my username.

See you over there...
dantarian: (Default)
2011-08-15 10:42 am

Discworld Con 2012

So, [livejournal.com profile] xanthipe and I are looking into going to next year's Discworld Convention. It's much more fun to do these things in a group, though, so is anybody else interested in coming along?

Details here - might need to hurry, though, as they're into the last 100 places...

And for those of you who hadn't heard through other media, [livejournal.com profile] xanthipe and I got engaged a couple of weeks ago :-)

Posted via LjBeetle
dantarian: (Default)
2011-04-19 10:26 pm
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(no subject)

Four years, and Judith still hasn't murderised me ;-)

Love you, darling :-)
dantarian: (Default)
2010-10-04 10:17 pm
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(no subject)

Two posts? In as many days? Satan's skating to work tomorrow...

Reheated Daube of Beef was not quite, in my opinion, as good as having it fresh. Maybe needed a bit more of the fat trimming from the beef initially.

However, the goat's cheese mash was very good, and an excellent companion to the dish.

In other news, the upstairs of the house in Trowbridge is very nearly finished, and looking much better for it. Really looking forward to getting it done and on the market now.
dantarian: (Default)
2010-10-03 09:47 pm
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I think I may have just attained culinary nirvana.

Spent the evening cooking Daube of Beef with Parsnips and Red Wine from Sophie Grigson's Country Kitchen, served with creamy mashed potatoes, cauliflower and cabbage, all from ingredients sourced locally, either from the local farmers' market or from our weekly veg box (with the exception of the wine, which was a nice Wolf Blass Shiraz Cabernet Sauvignon). It is, without a shadow of a doubt, the best thing I have ever cooked.

We have enough left over to give us dinner for tomorrow too. Apparently, it's even better reheated. I think my taste buds may actually explode.

Also, tomorrow I might try experimenting with goat's cheese in the mash. I think this could work quite well.