The duvet cover that I washed was dry by night time tonight so I put it all together with the duvet and made the bed in the spare room:
The duvet adds some colour to the room which goes well with the pillows and cushions that I’ve put behind the pillows. I’m currently having a look at getting an art print off All Posters however they no longer deliver to New Zealand so I’ll need to see whether the dimensions of the tube the poster comes in will be ok for YouShop to repost it to New Zealand. The print I am looking at is a Henri Rousseau “Surprised!” given that I can get it in a size similar to the Rene Magritte print that I have in my lounge room on the way.
Google has pushed out another update for Chrome which upped the version from 150.0.7871.125 to 150.0.7871.129 – I haven’t noticed any difference but over the last two releases there have been 22 security bugs that have been fixed. I’ve also given the beta version of AdGuard a try but it still lags behind uBlock Origin Lite when it comes to properly blocking ads, annoyances and deceptive popups. On Safari however uBlock Origin lite still lags behind the experience that is provided on Chrome and I think that has partly to do with the fact that Chrome provides functionality that isn’t universally adopted by all browsers.
Tonight I watched Silo Season 3, Episode 3, A Dark Web – it was a good episode although it did finish the episode on a cliffhanger. I do like how there are flashes abck to the past and I think that as the season developers that we’ll see a greater insight into the rules, protocols and the reasoning behind the design of the silos. Although it would be nice if the whole season was dumped in one go so then it would be possible to binge watch, I like the idea of the episodes being released each week so there is the excitement of waiting for the next release.
The recent purchase of the two Baccarat Le Connoisseur Round French Ovens (a big one and a small one) which replaces my mess of pots and pans. The great thing with the cast iron Baccarat Le Connoisseur Round French Ovens is how consistent it conducts the heat where as the pots I had before would have hot spots, things could easily stick to the pot even on the lowest temperatures. For me when I cook bolognese I prefer to cook it low and slow – cook the onions and mushrooms in garlic and chilli butter, par-cook the meat and then add the bolognese sauce (wash the jar out with water), canned cherry tomatoes and some extra tomato paste. When you look at it you’ll wonder whether you’ve put too much liquid but this is an example of ‘trust the process’ because when you cook it low and slow the water will slowly evaporate, the meat will take on the taste of the ingredients so then by the time it is ready the bolognese will be thick and rich.
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