Spent today at work trying to get things finished and tonight starting to pack for France – aside from trying to capture the scattered pieces of glass that fell from a great height onto the laminate floor in MiniMe’s room. Her two friends scarpered pretty quickly rather than face the wrath of HimIndoors. I had to borrow a Dyson because ours in knackered after HimIndoors tried to unravel the dining room carpet on Sunday. It’s going in to get fixed on Thursday but in the meantime thank you May for the loan of yours.
Today I have learned:
- a watched genetic algorithm never reaches best fitness (you had to be there)
- comms teams can learn a lot by studying complex systems, irrational behaviour and disruptive technologies
- it feels like I’m 7 years ahead of everyone else in the organisation when it comes to digital inclusion
- nothing much has changed in the past 7 years when it comes to digital inclusion
These don’t have any potato in them so it doesn’t seem so bad having a side of fries with them.
100 salmon fillet
25g gherkins, chopped
25g spring onion, chopped
half a teaspoon Lazy Red Chillies
1 tsp Lazy Ginger
80g fresh white breadcrumbs
oil for frying
Method: Steam the fish (I used a Chinese steamer in a wok) for 3 minutes then flake into a bowl. Add the gherkin, spring onion, chilli mayo, ginger, a third of the breadcrumbs and seasoning and mix together.
Put the remaining breadcrumbs on a plate. Take half the fish mixture, form into a pattie and cover in breadcrumbs. Repeat with the other half and put the fishcakes in the fridge for half an hour to chill.
Heat the oil over a medium heat and fry the fishcakes for about 5 minutes each side till golden.