Blog From A Broad

insert clever title here



The following post doesn't really have one particular point, but contains random things I felt the need to blog about. If you prefer something more intellectually stimulating, you could always watch Who Wants to be a Millionaire while you're reading this, and laugh smugly at contestants' incorrect answers. "B? B?!? Hah! I can't believe he went for B! *snort* Fool." - like that.



Random thought 1: The director of software development has written the numbers 41 and 10 on pieces of paper and stuck them to his door. This is his way of basking in Wales' victory over Canada in Sunday's Rugby World Cup match. His taunting would have been more effective if a) I knew that Canada played on Sunday and b) I actually cared about sporting events. I think I may have spoiled his fun somewhat when he strolled up to me and said, "Sooo...how was YOUR weekend?" and I had no idea what he was on about.



Random thought 2: I am starting to feel really guilty about leaving the house. Whenever I turn around to lock the door, my dog stares at me with a look that says, "I cannot believe that you are abandoning me. After all those hours of love and pure joy that I bring you, you turn your back on me and walk away. You, madame, are a monster. Good day." Alright, I am exaggerating slightly. It's more of a look that says, "Ruh?" in a Scooby Doo kind of way, but it makes me feel like a monster nonetheless.



Random thought 3: I made a fabulous hot and sour soup for lunch today. Here's the recipe, if anyone's interested.

2 pints of good stock (I use vegetable or chicken)

Bamboo shoots (1 can)

1/2 block of tofu (get the silky kind if you can find it)

Handful of shiitake mushrooms

Handful of straw mushrooms (you can buy them in cans here)

4 tbsp. soy sauce

5 tbsp. rice vinegar

Chili oil or tabasco sauce (optional - add to taste)

1 tsp. sugar

Cornstarch/cornflower disolved in cold water

1 beaten egg



Bring the stock to a boil and add the bamboo shoots (julienned), tofu (diced into small cubes), and mushrooms (sliced thinly). Simmer for a couple of minutes then add the soy sauce, rice vinegar, tabasco, and sugar. Simmer a few minutes more. Just before serving, mix in the cornflower water well and stir in the beaten egg quickly. It's low fat, good for you, and it tastes good. Hurrah!