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Are We Sure That Heidi Montag Isn’t Just a Sweet Valley High Obsessive?

Taking things too far: Heidi Montag appears to be staging a mock Sweet Valley High (or, Sweet Valley University – because let’s be honest, however slutty she may be, Jessica would never wear a bodycon dress before college) book cover. O, the grief!

Link: Daily Mail

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Whisk Kid’s ‘Super Epic Rainbow Cake’

I can’t get enough of Whisk Kid’s blog. I first discovered it last August, when pretty much every cookery blog picked up her ‘Super Epic Rainbow Cake,’ which has six differently-coloured layers. Since then I religiously read her blog, and while I’ve not made any of her detailed recipes, I live in hope that one day I’ll have a reason to create this masterpiece.

Turns out Martha Stewart can’t get enough of the 19-year-old American student’s blog either. Kaitlin was recently asked to present the recipe of the rainbow layered cake on Stewart’s colour-themed show, and I was bowled over by how smart and confident she was. For her first media appearance, she really impressed. If she doesn’t get her own baking segment on a cookery or lifestyle programme, I’ll be very disappointed.

I can’t embed the video of Kaitlin on Martha Stewart’s show, but you can watch it here. Otherwise, read Whisk Kid’s beautifully-written blog here, which combines lovingly-photographed delicacies along with small memoirs of her life.

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Food Diaries: Mushroom Risotto

I’m a big fan o’ risotto–it’s my fail-safe recipe if ever I need to impress (but can’t be bothered going out for more ingredients).

Christina’s Domestic Sluttery recipe for smoked garlic and mushroom risotto looked very decent and easy to make, however as we’re a strict no-white-wine household, I had to use some merlot we had lying about. I usually only use red wine in mushroom or beetroot risottos, as it makes it a more cloying, winter-suitable risotto. While it’s late-May, I could sense some bad weather coming last night, so it made us feel pretty snug.

Instead of using parmesan cheese like Christina’s recipe called for, I used goat’s cheese. I also roasted up some portobello mushrooms for the side, and boiled some English asparagus. Over the top of the asparagus I drizzled some Australian truffle oil. It’s expensive stuff, and we’re down to our last bottle (I’ve already request Mum bring over a bulk lot when they arrive in a few weeks), but it really suits asparagus well.

Quick (for risotto), and very easy. Certainly made watching the last episode of Lost a heck of a lot better. (And the leftover risotto was excellent the next day, shaped into fritters, rolled in plain flour, and fried in oil. I even put a fried egg on top of Jim’s cakes).

Link: Christina’s Domestic Sluttery risotto recipe.

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BREAKING NEWS: Home Office Grants Australian Right To Get Married In UK!

Don’t we just look thrilled to be getting married? Hideous passport photo requirements

The last several months it’s like I’ve had the weight of Atlas on my shoulders, tossing and turning every night in bed fretting about getting a Certificate of Approval to get married in the UK.

As an Aussie, I can’t get married here legally unless I obtain one. This involves sending off both yours and your fiance’s passports, along with answers to a series of convoluted questions about yourselves and your citizen statuses, no earlier than five months before you’re due to get married.

The catch is, it can take up to three months to get approval. Meaning if they deny you the first time – for not supplying enough information, for example – you could potentially not get approval before your big day.

Not to mention the problems with the Home Office having your passports for such a great length of time – as we both travel a lot for work, this really wasn’t ideal. Jim had to actually stand outside their Croydon offices last week, the day before he was due to fly to Milan, and wait there until they became so exasperated with him they gave it back.

This followed three weeks of daily phonecalls, demanding it back. To an 0845 number. With a 20 – 30 minute wait per call just to speak to someone. Someone who is more used to speaking to non-English speakers, and is so fed up with their job, and life, that they make you want to just move back to Australia instead of spending another minute on the phone with them.

Regardless, we finally got approval! No thanks to Royal Mail, who mishandled the envelope so badly that our certificate – with official hologram! – is all creased.

I’m off for a celebratory lie-down and a little cry now. Just 62 days until the wedding *hyperventilates*

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On Women In Tech (And My Hesitation To Write About The “Issue”)

Three women out of 20 (four, if you count my black MacBook in front) in a random slice of CES isn’t necessarily a bad thing

I’ve got a million things to do tonight (still haven’t changed out of my sweaty gym clothes, come to think of it), but I just wanted to write a brief something on a blog post by Vikki Chowney, which I saw RTed on Twitter.

I’ve always been hesitant to wade into the debate about women in technology – not least because I think it’s a non-issue. There are also some pretty disgusting, vocal women constantly harping on about it, turning it into an issue, which makes actual women working in technology even less inclined to get involved in the discussion. And further distances tech-hopefuls from entering the industry, for fear of them.

Anyway, to get back to Vikki’s post – I’ve never met her, but what she wrote about the topic is exactly what I’ve been thinking for some time now. To paraphrase:

“Well, it’s taken me a long time to work that out (for most of which I felt guilty for not being more supportive). First and foremost, I never liked the idea of separating the sexes – one rule for one, another for the other. When you’re trying to promote the notion of equality, dividing people into two groups only enhances the notion that they should be treated differently. If you take men out of the picture, you could be taking the best talent out of the equation. You might be at the top of your game, but only in part.”

Sure, I can see more women may be needed in the tech industry. But that’s the way the buttered toast falls. The issue of more men needed in teaching is far greater in need of addressing, I think. There’s no point ensuring every tech company has 50 per cent women, if more knowledgeable and experienced men are missing out on employment. That’s not fair on either side.

“Looking at women in tech here, there’s a distinct split. There are those who play on what’s perceived to be typically female traits – giggly, happy-go-lucky excitement – and those who strive to rebel against this, sometimes to the point of being sensationalist. I don’t disagree with either approach; I just don’t fit into either group.”

I’ve met both sides, which is one reason why I don’t frequent press events as much as I used to. The latter group of women exist in every industry I’m sure, but when some of them are banging on about women needing to support each other more, then actually doing the exact opposite themselves, actually makes them look like right fools. I don’t think they realise how damaging they’re being to themselves, and others.

The former group is perhaps the less dangerous – indeed, they’re far less acidic – but still manage to damage the reputation of women within the industry.

I’d prefer to just stay out of it, and like Vikki, get on with what I’m doing. If you take your eyes off the game and glance around at what everyone else is doing, then you’re just going to get more burnt out and exasperated, sooner.

Next month marks five years of me writing online professionally, with about four of those years within the tech industry. I’d like to think that the above notion has put me on good stead for the years ahead, but after this last paragraph I’m going to go back to putting my head in the sand when it comes to women within the tech industry. Especially before I venture into the whole “working online or running a website doesn’t mean you work in technology” pit of frustration.

Now, to change out of these gym clothes and get back to addressing these bloody wedding invitations that have been blocking out every evening of the past week.

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Sky News – March 11th, 2010

I was on Sky News last night, talking about the PlayStation Move, Gordon Brown, and drunk Romanians amongst other “web” stories.

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Blog Still A Work Of Progress…

….Still haven’t sorted the design out properly, so please excuse the mess!

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I Think…

…this DJ might just be my kindred spirit.

To wit:

Who’s your favourite band/artist at the moment?
I’m totally loving the new album of covers from Seal which is due to be released soon.

Favourite song from the 1990s?
Again, I’m gonna have to go for a top five as of today, as I constantly change my mind!

1. Ace Of Bass – Life is a Flower

2. All Saints – Under The Bridge

3. Wet Wet Wet – Goodnight Girl

4. Take That – Pray

5. Jamiroquai – Virtual Insanity

Anything else you would like to tell us?
Any ideas how I can get rid of this rash??

UPDATE: Crikey, he’s on Twitter. Here’s a sample of the real-life DJ Smashie:

Okay, so its not even 7 and I’m ready for bed! I’m turning into an old man! Pretty lame ehh?! lol

As I said, kindred spirits.

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Food Diaries: Caramelised Salmon

Salmon is one of my favourite fish, and when it’s sold at Sainsbury’s for £6 per two packs, we eat it pretty often too. The best way to cook it is wrapped in a sheet of aluminum foil, with a bit of olive oil drizzled over the top, in the oven for about 15 minutes. Served while still pink in the middle, it’s absolute bliss.

However, I do love pan-frying it with a bit of olive oil, then pouring a generous drizzle of ketjap manis (caramelised-tasting soy sauce from Indonesia – got mine in Brixy market, but it’s quite common, just got to know what the bottle looks like!) and some honey. Fry until still a bit pink and tender inside, and serve. As you can see from the photo, the ketjap manis turns the salmon almost black, and gives it a chicory/caramel taste. Beautiful served with a stir fry.

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Food Diaries: Hummingbird Bakery Key Lime Pie

I first made this pie a few months after getting back from San Francisco with Jim, Laura and Ricky. We had our first (of many, I hope!) San Francisco reunion at Laura’s, where we had the pie with other SF-themed food: clam chowder, prawn sandwiches, lots and lots of prosecco…

The second time was on the weekend when Gemma, Darika, Kate and Libby came over for the Twilight movie night. I forgot to take a photo before we munched on it (well, everyone except Darika, who had to run for her train), so what you see above is the crumbled remains the next day, sans whipped cream.

So, due to popular demand (Kate), here’s the Hummingbird Bakery recipe…

Recipe

Filling
- 8 egg yolks
- 2 397-gram tins of condensed milk
- freshly squeezed juice and grated zest of 5 limes (I can never be bothered grating zest, lest I finish with Madonna arms, so I use the juice of 6 limes instead. And use a sneaky dribble of green food colouring – which the recipe says not to use as the zest will provide the colour.)
- 450ml whipped cream

Crust
- 500 grams digestive biscuits
- 200 grams unsalted butter, melted

Preheat the oven to 170 degrees

For the crust
Roughly break up the digestive biscuits and put them in a food processor (I do about four lots). Process until finely ground. Put the crumbs in a large mixing bowl, and pour the melted butter in, and stir. Press the mixture into the base and neatly up the side of the prepared pie dish, using a tablespoon to flatten and compress.

Bake in the preheated oven for 20 minutes, until deep golden and firm. Set aside to cool completely.

Turn the oven down to 150 degrees.

Put the egg yolks, condensed milk and lime juice in a mixing bowl, and mix with a whisk until everything’s smooth. It’ll thicken as you go.

Pour into the cold pie crust and bake in the oven for 20 – 30 minutes. Pull it out when it’s firm to the touch, and not at all wobbly. Leave to cool completely, and put in the fridge for at least an hour (I make it the previous day).

Serve with whipped cream on top.

- If you’re wondering what to do with the leftover eight egg whites, try this white cake recipe. I made it the day after the pie got eaten, using the whites I’d refrigerated, and it was delicious. Light and fluffy, with a slightly sticky and caramelised top. Didn’t even add icing. The recipe calls for just six egg whites, but I increased the whole recipe by a third so I could use all eight whites.