I’m not sure what to talk about now I’m all out of holiday.
Before I went away I had a chat with a colleague about photography and the fact that neither of us were that keen on traditional camera clubs. I explained that I’d hoped to learn how to use my camera but that the only real lessons had been in using Photoshop. Within about five minutes we’d hatched a plan to start a work camera club but first we had to get the idea passed by Personnel.
When I came back from hols there was an email saying we could go ahead with the club as long as it was during lunch and we could find someone willing to lend us a room to hold it in.
So my next task is to put together a piece for the intranet and a survey to find out when people want to meet, what level they reckon they’re at, what cameras/phones they use etc. The first meeting will let us scope out what they want to get from the club and let us identify possible class topics, outings and maybe pair up beginners with more experienced people. Hopefully suggestions for talks such as publishing using social media and getting the most out of your moby camera won’t be met with as much resistance as previously experienced 😉
I think in the unconference tradition we’ll call it a camera unclub.
On other news we have a new head of service which has certainly given a morale boost to the team. It feels like our work has been recognised as being important enough to have a seat at the top table. It’ll take a while for him to settle in but so far so good. Apparently I’ve already been recommended to him by a couple of people which is lovely – except now I have to live up to expectations!
What I have learned today:
- every day’s a school day when you’re developing content for the procurement department
- Webteams worth their salt should use their weight in PostIts and BluTack every couple of years
More-Than-Soup Cullen Skink
I love Cullen skink but this is more substantial – a one-pot supper.
2 bay leaves
2 smoked haddock fillets
a slice of butter
4 slices smoked bacon, chopped
2 large potatoes, peeled and cut into chunks
a large slug of double cream
2 tbsp flat leafed parsley, chopped
1 tbsp chives, snipped
I also threw in some veg I had leftover from last night (baby sweetcorn and orange pepper)
Method: Cut a 3/4 length of one of the leeks and slice it in half lengthways. Add to a pan with the milk, bay and haddock. Bring to the boil and simmer for 3 minutes. Remove the leek and discard. Remove the haddock and flake. Keep the milk and bay.
In a large pan melt the butter and cook the bacon for 2-3 minutes. Slice the remaining leek, add to the pan and cook for 5 minutes. Add the potatoes and cook for another 4 minutes until starting to soften.
Add the reserved milk and bay, about 75mls water, (any extra veg), bring to the boil, cover and simmer for 15 minutes.
Discard the bay leaves then with a masher, roughly mash half the pan. Add the haddock, cream and parsley and heat through. Serve with the chives sprinkled on top.