Thursday, 26 April 2018

Netflix 'Lost in Space'

Hey everyone :)


I have been trying not to watch anything new because I'm currently watching so many different shows but I saw the promo for Lost in Space and just had to watch it when it came out. When Netflix released the show - they released all episodes at once so the binge watch began!!

I managed 7 episodes in one day and then the last 3 the next morning!

I only ever knew about the film Lost in Space which has Joey from Friends (Matt Le Blanc) but apparently there was also a very old tv series that ran on CBS back in 1965. The Netflix series is set 30 years in the future where space colonisation is a reality and the Robinson family are off in search of a new planet that can support life ... until something crazy happens (I don't want to spoil it for anyone lol).

The ratings have recently been released and in the first three days after the episodes were released on Netflix it drew in 6.3 million US viewers and 1.2 million watched the finale in that period too. Apparently a second season has been green lit but we shouldn't expect it until 2019, maybe even 2020 but I am so excited already!

Let me know if you watch it as I need to talk to someone about it :) :)





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Saturday, 21 April 2018

Pots & Co.

Hey everyone :)

I had a busy week covering shifts while a colleague went on holiday to Japan so my blog has been quiet however that did not stop me discovering a yummy new company!!


As I mentioned - I only just recently came across this company via my work and as I can't just go around eating the product at work - I went straight to Tesco and bought every flavour I could get my hands on :)







My current favourite of the pots that I bought has to be the mango, lime and coconut - the flavours compliment each other so well and the flavours were not too overpowering.





Another favourite - close second - was the salted caramel and chocolate pot. I do enjoy the whole salted caramel train that everyone hopped on ... and the sweet and salty-ness really makes me swoon :)

Let me know in the comments below if you have picked any of these wonderful pots up?!



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Friday, 13 April 2018

Salted Caramel & Salted Pretzel Tiffin

Hey everyone :)


Someone I work with has recently been bring in some kind of salted pretzel tiffin made by Tesco - it's those little bitesize party ones you get in a party bag and it's amazing! It got me thinking that I could make something like it - so after searching on Google for half an hour - I came across this amazing recipe - which I have tweaked a little:

Ingredients (for base):
200g dark chocolate
2 tablespoons golden syrup
100g butter
125g digestive biscuits
135g salted pretzels

salted caramel (either make your own or Tesco do a jar/bottle of it)

Ingredients (for topping):
200g milk chocolate
2 teaspoons golden syrup
25g butter
2 tablespoons whole milk

Method:
1. Line a 20 x 20 baking tin (like a brownie tin, preferably non-stick) with baking parchment. I also spray the sides with that oil spray or non-stick baking spray if you have it.
2. Either in the microwave (but do short bursts) or over a pan of simmering hot water melt the dark chocolate, golden syrup and butter.
3. While the chocolate is melting - use a food processor or a bag and rolling pin and smash up the digestive biscuits.
4. Similarly with the pretzels bash them up too but leave some chunky bits.
5. Once the chocolate is melted, dump in the digestive crumbs and the pretzel crumbs and mix until all coated in the chocolate.
6. Tip into the baking tin and smooth out so even.
7. This step is purely optional but I got a jar of salted caramel and a teaspoon and took big dollops and just plopped it into random places and pushed it down into the mix. I think I did about 9 blobs.
8. Set aside to start cooling down.

9. Get a fresh bowl and add the topping ingredients - so milk chocolate, golden syrup and butter and put back above the simmering water.
10. Once melted add the milk and it should go lovely and glossy.
11. Tip over the base mixture in the tin and shake the tin gently from side to side to help the mixture spread. If needed us a spatula/spoon to help it to the edges.
12. Cover with cling film loosely and pop in the fridge.

Note: If you feel uncomfortable about putting it in fridge still quite warm just leave out till its cooled down and then put it in. I never have much other food in the fridge so it doesn't bother me.






Let me know in the comments if you have made something similar or tried the Tesco variation.



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Tuesday, 10 April 2018

Final Fantasy XIV: Stormblood

Hi everyone :)


Continuing on from my "gaming" posts - after completing A Realm Reborn and Heavensward - I had to buy Stormblood - mainly because I hit the level cap near the end of Heavensward and I didn't want to loose all the experience.

Stormblood takes players to both Ala Mhigo and Doma. The main focus is to regain control of Ala Mhigo from the Garlean Empire. 

Stormblood brought big changes to the FFXIV world including:

- Level cap is increased from 60 to 70
- New jobs - Red Mage (ranged DPS) and Samurai (melee DPS)
- End of PlayStation 3 support
- More actions for each job to go with the new level cap
- Overhaul of the battle system
- Additional skill system to be overhauled
- Reassessment of unused/ineffective actions, adjustment to "tiered" actions
- Adding new UI elements for jobs
- New areas introduced, comparable in size to Heavenswards areas
- Swimming and Diving added
- New Beatment Tribes
- New Primals
- New Dungeons
- New high-end raid
- The Forbidden Land of Eureka (similar to the Diadem)
- New gear and recipes
- Item inventory expansion

and lots lots more!
-

So far I have managed to complete the main story questions and the patches that are released at the moment. I have started on Eureka and levelling up other classes and my gathering classes too.

Let me know if you are on FFXIV - I'm on the Ragnorak server :)





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Sunday, 8 April 2018

27 Things I've Learnt Now That I'm 27!

Hey everyone :)


I turned 27 last year in December and I didn't do much for it as I was in the middle of moving and everything was a mess! I thought I'd do a quick little post on 27 things I've learn now that I'm 27.

1. I constantly complain about "how old I am".

2. People I know are getting married, having kids or getting mortgages.

3. I'm starting to realise I can't categorize myself as "early or mid-twenties".

4. I don't drink often but if I do my hangovers last up to 3 days.

5. I sometimes lie about my age.

6. Bills, Bills, Bills!!!!!!!!!!!!!!! (enough said).

7. My friends talk about politics and I have no clue!

8. Some foods are my enemies but I don't want them to be!

9. I'm trying to watch what I eat (I don't, but I should).

10. I shouldn't worry so much about little things.

11. Paying of that year-old debt does lift that imaginary weight from my shoulders.

12. I have a savings account - that I use!

13. I've started "planning" for the future.

14. Admitting my mother was right (was difficult).

15. I try to not care what other people think.

16. I try (and fail) to drink more water each day.

17. Some friends come, and other go ...

18. I enjoy napping as an activity.

19. I understand that not everyone is going to like me.

20. Ah ... GAMING!

21. It's amazing to travel (if you have the money).

22. Learning to smile more, even on those sad days.

23. Waiting before clicking send on that angry email.

24. Learning as much as I can.

25. Being jealous is okay.

26. A good haircut changes everything.

27. Keeping in touch with those old friends!

Hope you enjoy it!



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Monday, 2 April 2018

Mary Berry's Panna Cotta with Pineapple & Ginger

Hi everyone :)


I love the classic vanilla panna cotta, but adding the ginger and pineapple gives in a fresh punch. Smooth, creamy panna cotta with the perfect wobble.

Ingredients:
For the panna cotta:
- Sunflower oil, for greasing
- 6 sheets of gelatine
- 600ml single cream
- 300ml double cream
- 75g caster sugar
- 1 tbsp vanilla extract

For the sweet salsa:
- 200g pineapple (i used rings from a can, fresh works too)
- 4 stem ginger bulbs, diced
- 6 tbsp ginger syrup (from the jar)

Method:
1. You will need six metal pudding basins (timbale moulds). Oil the inside of each mould with sunflower oil, then leave upside down to drain on kitchen paper to remove any excess oil.

2. To make the panna cotta, soak the gelatine leaves in a small bowl of cold water for about 5 minutes or until soft.

3. Pour the single and double creams into a saucepan, add the sugar and gently bring to the boil, stirring to dissolve the sugar, until just scalding (about to boil). Immediately remove from the heat.

4. Remove the gelatine from the water and squeeze to get rid of any excess water. Add to the warm cream and stir until the gelatine has completely dissolved. Stir in the vanilla extract and pour into a jug. Divide the mixture among the oiled moulds, pouring almost to the top. Allow to coll a little, then cover with cling film and chill in the fridge for a minimum of 6 hours, or ideally overnight, until set and form to the touch.

5. To make the salsa, mix all the ingredients together in a bowl.

6. Carefully turn out each panna cotta and invert it into the centre of a small plate. Spoon the salsa on top and around the edges to serve.




Let me know in the comments if you have made this recipe - it was so good!




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