Zoe and Gavin .com

Hello all, I’m here today to talk to you about Maths. And Google Code. I’ve been playing around with Google Code, and have found that it allows me to create charts, as many charts in as many forms as I want. Oh, Google Google Google Google Google. Oh, we are going to have some FUN!

I now present you with a pie chart of my favourite bars, and a bar graph of my favourite pies.

More to come soon!

So, Gavin found this add-on for our website that basically shows you all of our online activity in one place!

You can see part of it in the sidebar, but if you want to see it all, in all it’s full page glory, go here:
http://www.zoeandgavin.com/lifestream/

Pretty cool, right? Anyway, if you’re every wondering what Gavin is up to, take a look at this list. If he isn’t using some social software right now to add things to it, he’s probably looking at it (I tease!). I’m sure this qualifies as the newest awesome tool for egosurfing.

I like sun-dried tomato pesto best on a sandwich, with steak strips. Last time we had it with sour dough bread and medium rare beef tenderloin. Basically, it tastes how I imagine heaven-food. We often eat this when Samuel is visiting, because the steak usually makes up for having a meat-free lunch (which, coincidentally happens often when he visits. Sam be man. Sam want meat. Meatless food not meal).

Not that I blame him I guess - - steak is GOOD. SO GOOD.

But back to the Pesto - this recipe is quite flexible. Go for the texture you want and taste, taste, taste! I’ve made it about 3 times with different amounts of this and that which I had on hand, and it has been good every time.

(Generally based on this)
Ingredients:

• 1++ cups sun-dried tomatoes
• 2 cups loosely packed fresh basil
• 9 cloves pressed garlic
• 3/4 cup chopped pine nuts and or chopped almonds ( i did roughly half and half, but saved some pine nuts to throw in at the end so they would stay whole)
• 1/3 cup balsamic vinegar
• 1/3 cup red wine (experiment with the wine/vinegar, you might want like 1/4 cup of each if you don’t like tang or vinegar)
• 1/2 can or so of tomatoes.
• 1 cup olive oil
• 1 1/2 cups grated Parmesan cheese

Directions:

1. Place sun-dried tomatoes in a bowl and cover with warm water for 5+ minutes. Drain and pat dry.
   
2. Desperately wish you had a powerful fancy blender. Go and buy a mini chopper.
   
3. Discover that the chopper isn’t powerful enough to work on sun dried tomatoes anyway. Chop up the tomatoes as finely as you can with a sharp knife. (or until you’re bored). With a food processor/mini chopper/emulsion blender/regular blender combine all ingredients (except Parmesan) until it smooth-ish and well blended.
   
4. Then just stir in the Parmesan cheese. Also, if you planned ahead like me, add the rest of the pine nuts whole, because they are both yummy and pretty.
   
5. Taste it on something - baguette, pasta, steak sandwich.

Further Reading:
Apparently there is a small chance they you’ll get a bitter tasting mouth if you eat a bad batch of pine nuts. Thankfully it hasn’t happened to me yet!
Have an overwhelming supply of fresh tomatoes? Roast your own.
Pionner Woman cooks perfect beef tenderloin. Yum!

Google is broken! Every search result says “This Site May Harm Your Computer”, and Google won’t let you click on the link.

The internet is broken THEINTERNETISBROKEN!

Update: I’ve figured it out - the only links that work in a Google search now are the advertisements! Google may be profiting on this screwup.

Just in case you a in desparate need of contacting the trent registrar’s office don’t go through the switchboard!!

Trent Registrar Office Direct Line: 705 748 1215

It’s listed on the course calendar, but I don’t think anywhere else. They answer on this line instead of a bottomless answering machine It was one of the happiest things I’ve found this month!

Maybe if I put it here someone will find it on a Google search and will be equally happy.