I almost forgot this one... glad I jotted down some things in my shopping list, which I just found…
A few weeks ago, I was shopping at ASDA and I saw the weirdest guy ever! I will try to describe the character, and you’ll tell me if you can even begging to imagine:
1 – shaved head
2 – long black beard, up to the middle of the chest
3 – white sports cotton jacket, with zipper and very small blue line at the bottom
4 – black shorts
5 – bluish-purplish, strange flashy though strong colour, loose trousers
6 – black socks, over the trousers
7 – leather open sandals
!!!!! I almost took my mobile phone to take a picture, but thought that was too much… I can add that I wasn’t able to have the slightest hint on the guy’s nationally or origin, only that he didn’t seem British, not that that’s important (I’m also a foreigner here, and in fact everywhere), but sometimes it helps getting a clearer picture…
The crazy world in which we live in!
Thursday, 22 May 2008
Sunday, 18 May 2008
Recipes
I have a culinary vein which I believe is associated with my chemistry vein…
I tend to invent something each time I cook, and that’s what I would like to be able to do in chemical synthesis – however I feel I’m too old now to be able to achieve that in regards to my chemist side…
Today, I did something innovative and that reminded me that I could share my culinary inventions through here also.
It is important that I start writing down these creations arising on the spur of the moment, because I never do the same thing twice and sometimes I forget what I did…
So here goes what I tried today with a picture of the final result…
Stuffed butternut squash
Ingredients:
1 medium butternut squash
1 large onion
1 tin or 400 g of cooked chick peas
1-2 large mushrooms (like Portobello or 6-8 if smaller)
Linen seeds
Grated cheese
Fresh coriander
Salt and pepper
Portuguese Moscatel wine (or Port or Martini)
Method:
Cut the squash in half lengthways, remove the inside (this maybe a little difficult because the squash is quite hard) and cut it in small bits. The seeds can also be used, if you like. Roughly mash the chick peas, and cut the onion and the mushrooms.
Stir-fry the onion with the salt, pepper and coriander. As soon as the onion starts to become transparent, add the squash. Then add the mushrooms when the squash becomes yellowish and shortly after the chick peas. Pour in the liquor/wine, check the seasoning and add the linen seeds.
Stuff the squash halves with the stir-fry, add some granted cheese on top and toast in the oven for a while.
Serving suggestion: Serve the stuffed squash with Basmati rice.
Find this recipe and a courgette curry also my creation in portuguese at:
http://www.rituais.net/RITUAISDENUTRIÇÃO/AssuasReceitas/tabid/96/Default.aspx
[procurar na secção vegetariano - caril de courgettes e abóbora recheada]
I tend to invent something each time I cook, and that’s what I would like to be able to do in chemical synthesis – however I feel I’m too old now to be able to achieve that in regards to my chemist side…
Today, I did something innovative and that reminded me that I could share my culinary inventions through here also.
It is important that I start writing down these creations arising on the spur of the moment, because I never do the same thing twice and sometimes I forget what I did…
So here goes what I tried today with a picture of the final result…
Stuffed butternut squash
Ingredients:
1 medium butternut squash
1 large onion
1 tin or 400 g of cooked chick peas
1-2 large mushrooms (like Portobello or 6-8 if smaller)
Linen seeds
Grated cheese
Fresh coriander
Salt and pepper
Portuguese Moscatel wine (or Port or Martini)
Method:
Cut the squash in half lengthways, remove the inside (this maybe a little difficult because the squash is quite hard) and cut it in small bits. The seeds can also be used, if you like. Roughly mash the chick peas, and cut the onion and the mushrooms.
Stir-fry the onion with the salt, pepper and coriander. As soon as the onion starts to become transparent, add the squash. Then add the mushrooms when the squash becomes yellowish and shortly after the chick peas. Pour in the liquor/wine, check the seasoning and add the linen seeds.
Stuff the squash halves with the stir-fry, add some granted cheese on top and toast in the oven for a while.
Serving suggestion: Serve the stuffed squash with Basmati rice.
Find this recipe and a courgette curry also my creation in portuguese at:
http://www.rituais.net/RITUAISDENUTRIÇÃO/AssuasReceitas/tabid/96/Default.aspx
[procurar na secção vegetariano - caril de courgettes e abóbora recheada]
Thursday, 15 May 2008
Molecular structure on a mail stamp?
I've been meaning to write some new posts, but haven't found the time...
However; I want to spread the news about a stamp competition held by the Portuguese mail company, CTT, where a stamp with the active centre of an enzyme is on the top of the list.
Check it through the link above and vote for it if you'd please.
The stamp was designed by Nuno Micaelo (former ITQB PhD student) and the image used is a representation of the molecular structure of the CotA-laccase from Bacillus subtilis. The structure of this enzyme, important for many biotechnological applications (for example: in the pulp and paper industry), was determined at ITQB in 2003. The CotA-laccase is the object of study of many research projects at ITQB.
For those of you who read Portuguese, see more information about this stamp in:
http://blog.irrequietos.com/blogs/ciencia_em_portugal/.
Vote for science, vote for progress; though other themes like animal rights have several proposals on the top 20, unfortunately, I find most of them quite dull.
However; I want to spread the news about a stamp competition held by the Portuguese mail company, CTT, where a stamp with the active centre of an enzyme is on the top of the list.
Check it through the link above and vote for it if you'd please.
The stamp was designed by Nuno Micaelo (former ITQB PhD student) and the image used is a representation of the molecular structure of the CotA-laccase from Bacillus subtilis. The structure of this enzyme, important for many biotechnological applications (for example: in the pulp and paper industry), was determined at ITQB in 2003. The CotA-laccase is the object of study of many research projects at ITQB.
For those of you who read Portuguese, see more information about this stamp in:
http://blog.irrequietos.com/blogs/ciencia_em_portugal/.
Vote for science, vote for progress; though other themes like animal rights have several proposals on the top 20, unfortunately, I find most of them quite dull.
