‘Like’ and blog etiquette

In recent weeks I have increasingly been using the ‘Like’ button on the posts of other Charioteers.  Personally, I do so in order to indicate to the author that whereas I may not have anything constructive or informative to add to the particular subject matter, which is usual, I have at least read and appreciated their contribution.

Is this right, or is it otherwise viewed as cocking a metaphorical hind leg against the post indicating that the ‘Liker’ can’t be bothered to compose a proper comment in response?

OZ

Conjugating Adjectives, or the Frustrating Joys of Learning Japanese.

Declensions. The word will bring many of the poor sods who thought that it would be a good idea to study the German language to the verge of tears as nightmares rush back to the front of conciousness. That adjectives have declensions is seemingly a moot point because it is a moot point. There are two languages, however, that bring this to a new level — Japanese and Korean. Both languages are fascinating, both languages are incredibly rewarding. In both languages adjectives not only have declensions, but are conjugated as well. Yes, the Koreans and Japanese both conjugate adjectives. This detail would shock a classmate of mine, a Swiss man who thought that my reference to studying the conjugation of these adjectives was quite risible and might prove that I was slightly defective intellectually. Despite having his ego spared a few seconds of bruising by my having initially referenced a list of verb conjugations, I would quickly crush his chocolate-munching, clock-making pride by quickly finding a list of ways to conjugate Japanese adjectives. This is one of the many unique, at times frustrating, aspects of studying the Japanese language. It is really not clear why it is not, it is only known that it is done. As with many things Japanese, and by extension Korean, it is best to leave it as unknown and not question it too much as it will cause one to lose any remaining shred of sanity. It is what it is, the language requires what it requires.

Mantlepieces: What does your mantlepiece tell us about you?

BBC Radio Four link
Driving past Loch Laggan and through Lochaber, and by Loch Linnhe through Glencoe this morning on a personal photoshoot, I had the car radio tuned to BBC Four. Woman’s Hour was on. My attention was drawn to an item about mantlepieces, and what human beings choose to put on them. Continue reading “Mantlepieces: What does your mantlepiece tell us about you?”

Janus

Janus wrote this on the 4th February.

I’ve tried to contact him on the e-mail address that he’s registered under, but I don’t think he looks at that very often. Bearsy has tried an older e-mail address, with no success.

If anyone has any idea where he can be contacted can you let me know.

Janus, if you are looking in – your audience awaits!

Remember me?

Possibly not. I’ve been busy busy busy. It’s not easy to change countries and lives, especially at my age. But this is not to say that I haven’t missed your madcap blogs, recipes, stories and bad poetry. Occasionally I step on the chariot only to leap off again back to the torture that is uni life. I’ve been watching your competitions multiply and morph though. Who’d a thunk it.

So what I’m worried about is: Where is Janus?

I’m living currently in the lovely and very green southwest. Freezing my Californian toes off and trying to invoke the sun. Watching the river Exe meander past my window.

Oranges in Caramel

Oranges in caramel

8 juicy oranges
225g caster sugar
30 ml-45 ml Grand Marnier
Water as needed.

Pare the rind, very thinly and cut into tiny strips.
Cover rind with water in a pan and bring to the boil for 5 mins. Drain and rinse under cold water.

Place the sugar and 300 ml of water in another pan and bring to the boil slowly. Boil until the syrup is caramel coloured. (I found a high heat is needed.)

Keep an eye on the sugar syrup while you prepare the oranges.
Remove all skin and pith. Slice the oranges into rounds, reserving any juice and discarding pips.
Put in a bowl.

Once sugar is turning caramel coloured you need to watch carefully so that it doesn’t burn.
Remove from the heat and carefully add three tablespoons of water, then return to a low heat to ensure all caramel is dissolved. Then add the reserved orange juice and the liqueur.

Leave syrup mixture to cool for 10 minutes, then pour over the oranges and top with the orange strips. Chill and turn over a few hours.