Author: Tom
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Adaptability
Humans are a funny species. We’re not the fastest runners, we’re not the best climbers, we can’t swim too deeply. Our young take years to become anything less than a liability, and many more to become self sufficient. We are profoundly mediocre at the majority of life’s basic activities. But we are extremely adaptable. I…
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The end of my first job
When I started at my first job I thought everyone wore suits. I thought that the gigantic building I had walked in to was filled with large desks surrounded by endless glass and clean lines. I thought my colleagues would glide around, thoughtfully dissecting ideas and suggesting enhancements. I had never worked with .NET or…
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Rules Not Reason
Although I’m fiercely optimistic and generally positive about life, humanity, the universe, and everything, I do sometimes find myself slipping into the deep recesses of despair in response to some things in the world. So I wanted to amble down this path and think, just briefly, about why, as a species, we’ve consistently engaged in…
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Chinese Fried Rice
Ingredients 150g White Rice 1 Carrot 1 White Onion 3 Cloves Garlic ½ Aubergine ½ Courgette 1tbsp Coconut Oil 2 Veg Stock Cubes 🧂 Salt & Pepper ½ tsp Chinese Five Spice ½ tsp Chilli Powder 2 tbsp Soy Sauce 1 tbsp Sesame Seed Oil 1 tbsp Vinegar Method Place your rice into a large…
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The Explosion of Information
While reading a post today about alternatives to Google Analytics which are more privacy-centric (read: user-centric), a bolt of inspiration struck. GA has dominated the web analytics game for as long as I can remember. Back in the late noughties alternatives such as Mint were viable, but as the great Google machine ploughed on, they…
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Classic Tomato Pasta
Ingredients 1 Carrot 1 Onion 2 Cloves Garlic 3tbsp Olive Oil 200g Fusilli Pasta 50g Chestnut Mushrooms 80g Spinach 60ml Red Wine 4tbsp Lemon Juice 1tbsp Vinegar 1tbsp Tomato Puree 1tbsp Basil 1tbsp Oregano 1 Can Plum/Chopped Tomatoes 🧂Salt & Pepper Method Cook your pasta according to the packaging. Meanwhile, peel and roughly chop your…
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Seitan’s Balls 👹
Ingredients 4 Veg Stock Cubes 1.5ltr Water 500ml Veg Oil The Balls 260g Vital Wheat Gluten 50g Nutritional Yeast 2tsp Garlic Salt 2tsp Paprika 2tsp Onion Powder 1tsp Cayenne Pepper 1tbsp Oregano 3tbsp Soy Sauce 340ml Veg Stock 🧂Salt & Pepper The Ball Rub 100g Plain Flour 1tbsp Paprika 1tbsp Garlic Salt 1tbsp Onion Salt…
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Sweet Potato Crisps
Ingredients 1 Sweet Potato 4tbsp Oil 1tbsp Paprika 1tsp Garlic Salt 🧂Salt & Pepper Method Peel the sweet potato. Pre-heat your oven to 200°C. Cut the potato into very thin slices. If you have a mandolin it’s perfect for the job, otherwise use a very sharp knife. It helps to have a flat side of…
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Vegan Mayonnaise
Ingredients 300ml Veg Oil 150ml Soy Milk 2tbsp Apple Cider Vinegar 1tsp Salt Optional 1/2tsp English Mustard Method Place all the ingredients apart from the oil into a food processor. You can also use an immersion/stick blender, or if you’re trying to work on your forearm definition, a good old fashioned whisk and bowl. Blend…
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Vegan Mozzarella Cheeze
Ingredients 80g Plain Cashews 2tbsp Tapioca Flour 2tbsp Nutritional Yeast 2tbsp Lemon Juice 2tsp Garlic Powder 150ml Water 🧂Salt & Pepper Method Put the cashews in a pan and cover with water. Boil for 15 mins. Then drain. Add the cashews and all remaining ingredients to a blender and blend until completely smooth, typically about…