Friday, 6 January 2017

Cheesy Chicken & Vegetables

Chicken breasts - 4
Cheese - grated 200 gm
Carrot sticks - a bowl
Mushrooms - 6 medium
Sweetcorn - half a small can
Green beans - pack trimmed
Peppers - one large diced
Cream - large dash
Milk - a cup or so
Chilli powder - sprinkle over
Salt - to taste
Pepper - to taste
Chicken Stock - one cube mixed in water
Mixed Herbs - to taste
Parmesan - to sprinkle over near end of baking

Made this after New Year to use up stuff in the fridge that needed eaten.

Dice meat and chop veg. Mix with other ingredients except Parmesan.

Bake covered at high heat for 1 hour stirring halfway. Reduce to medium heat and and bake uncovered for another half hour, sprinkling the Parmesan on halfway through to brown.

Serve with lettuce and tomato salad with vinaigrette. Yum yum :-)

Sunday, 14 August 2016

We're not using bus-stops efficiently, making delays, congestion & pollution worse...

It seems to me that we aren't using bus stops efficiently. The photos show examples of buses using the rear half of stops in both Glasgow & Edinburgh. Let's go through this step by step -

  • The stops are planned by the local authority and then painted on the road. 
  • A route number flag needs to be displayed on a pole and/or shelter to inform us. 
  • These flags are very often NOT positioned at the front of the painted space.
  • The passengers tend to queue around the flag with information.
  • The drivers tend to stop at the flag/passengers.

All of this results in only half the stop being used and unnecessary tailbacks of buses waiting to use the stop - for health and safety reasons drivers can't let passengers on or off unless the front of the vehicle is within the designated stop area.

So let's move the flags to the front of the bus stops and encourage drivers to pull as far forward as they can each time. By doing this we'll reduce congestion & pollution and speed up journey times.

If you spot further evidence of this phenomenon please let me know!

Thursday, 25 June 2015

Sassy Sweet & Sour Peppers with Pumpkin Seeds

A twist on the classic that I made by accident.

Roughly slice three bell peppers & three small onions into large matchstick proportions.

Fry for a few minutes using a little oil, then add thirty millilitres of vinegar, and stir to a simmer.

Add three heaps of honey, three whooshes of Worcestershire and the same of soya sauce.

Finish with a dollop of ketchup (yes, really), and thirty grams of pumpkin seeds.

Simmer until the sauce thickens. While waiting cook some rice to serve. Enjoy...