Making lock tea
Take combination lock from a suitcase. Place into paper cup. Top up with boiling water. Mix with chopstick until liquid obtains a light brown colour. Take lock out. Burn fingers on the metal. Learn to "force" the lock in 2 minutes. The learning part takes 2 minutes, the actual opening of the unknown-combination-locked-lock takes about 15 seconds after that. Some faith in safety lost, oh well... (The brewing part, btw has nothing to do with opening the thing, it just had some molten caramel in it.)
Best freaking non-cookies ever
Had a few friends over for Halloween to try to re-learn how to be social and shit. Slight success with that. Great success with the cookies M brought along, though. From what it seemed, crushed almond flakes in caramel. Read: gluten free!!! Tasted like the best melty chocolate ever, not sure why. I think I'm in love! In fact, all the sweets she brought were absolutely mouthwateringly great (yea, I cheated and tasted them all, cookies win, cheesecake came a close second, cream-roll thingy looked like I'd hate it, but nooooo, also amazing.) Mental note - ask where one can get those. ... On second thought, maybe not such a good idea to know.
Back to school
Had a sudden realisation that I've been out of school for a while now. How odd. So signed up for a short online course about medicines. First part talks about history and herbs, should be fun. And will see, what fun stuff we are taught to cook up there.
Lactobactocolate
Yea, found a chocolate with the selling point of "packetful contains more lactic acid bacillus than 10 portions of yoghurt". Probably. Google translate wasn't sure whether the product contains or kills the bacteria or are they already sterile - kept cycling through all the translation options in rapid succession. Tasted ok, though - mildly sweet, hard cubes to crunch away on, not much meltiness involved.
Cheers,
Hedi
