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Saturday, August 25, 2007
But don't go tearing your life apart - 11:42 PM
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Work
Worked on my presentation for the Palmerston North conference and went to the Palmerston North conference. Networked with some interesting people that I hope to do future work with. Need to butter them up some more this week.

Social
No social - all work. Though I did take Jude, Andrew and Marcus to the Fitz in Palmerston North, we drunk beer out of big bottles and felt old. Also went shoe shopping with Margot.

Games
So yeah I got back from Palmerston North to an empty house (Nick was at his Softsource farewell) and I went so what can I do........So I cough* went raiding* cough. Due to this I have refused to play any WoW this weekend. It sucked big time and yeah I don't want to raid. Whaaaaaaaa Blizzard I want my soul back.





Wellness
Been so busy I haven't weighted in, and conference's supply you with yummy food. Though Palmerston North was good as they gave you salads. But you sit all day :/

Cooking
Because who doesn't appreciate brulee
Creamy Berry Brulee
2 x 300ml cartons double thick cream
2 tbs icing sugar
finely grated rind of 1 orange
1 punnet fresh or frozen blueberries
1 tsp vanilla essence
1 punnet fresh or frozen raspberries
3 tbs castor sugar
extra berries for serving

Gently fold together cream, icing sugar, vanilla essence, orange rind and berries. Spoon mixture into 6 brulee pots.Place pots in a baking dish, fill dish with hot water to half way up the pots. Bake at 140C for 40 minutes. Remove from baking dish and allow to cool. Refrigerate for 4 hours, or overnight if possible.Sprinkle 2 teaspoons of castor sugar over each brulee. Place under a hot grill for about 1 minute, until sugar is dark brown.Allow to cool for about 15 minutes before serving. Serve with extra berries, and biscotti for dipping.

Media
I am re reading Moonheart at the moment. It is sweet and yeah not every ones cup of tea and only when you are in certain moods. And at the moment I am so enjoying it. Is a bit dated since I last read it.

Projects
Fish is done, getting it mounted. Photos next week
Candy doesn't have to have a point. That's why it's candy.