In the late 1970s I worked at 7th Floor Caltex House Sydney.
You can see it here just across from IBM
High rise buildings along Kent St | City of Sydney Archives
Caltex House now seems to be 183 Kent St
Ron Lankshear's thoughts on books, films, anything
In the late 1970s I worked at 7th Floor Caltex House Sydney.
You can see it here just across from IBM
High rise buildings along Kent St | City of Sydney Archives
| V2 |
This is a Facit calculator. Type in numbers. To multiply turn the handle as many as wanted. You move along for big numbers. Fun but it was first real machine I had at work. This is 1960s. I was quite proficient.
DNA and other Labels using the Suffix field
Suffix field is often quoted as for Dr or Jnr and such like
My usage. It helps in tree search and following lines through
DNA ancestors of my matches. Cousins then aunt or uncle and back to my grandparents
TLINK tree link. DNALink well a cousin who does not DNA match me has a DNA link to someone I have as a match
gfmf - g my grandparents. father mother father side which would lankshear skeggs skeggs
gmmm would be Eagle Robbins Russell
and so on of course. no G would be aunt/uncle/cousin
mfm Eagle Eagle King
nr not research which I use for spouse of anut/uncle/cousin
of course their children would be cousins but the spouse if no a blood relative
2 large onions, finely chopped
3 garlic cloves, crushed
500g British beef mince
1 tbsp ground cumin
1 tsp smoked paprika (pimentón), hot or sweet, depending on how hot you like your chilli con carne
¼ tsp ground cinnamon
400g tin chopped tomatoes
250ml fresh beef stock
400g tin red kidney beans, drained and rinsed
Heat the oil in a large sauté pan over a medium-high heat and add the onions. Cook for 10 minutes, stirring often, until softened and translucent. Add the garlic and fry, stirring, for 2 minutes more until fragrant, then tip out into a bowl.
Turn up the heat to high, add the beef to the pan and season well, pressing it down with a wooden spoon and breaking it up so it browns all over. When it’s browned, tip out the juices from the pan and discard, then return the onions to the pan with the cumin, paprika and cinnamon. Cook, stirring, for 2-3 minutes until fragrant, then add the tomatoes with a pinch of sugar and the beef stock.
Bring to a simmer and cook, stirring occasionally, for 20-25 minutes until the beef has taken on the flavours of the spices and the sauce is reduced and thick. Add the kidney beans and cook for 5 minutes more, then taste, season and serve with your choice of accompaniments.
1
cup pure cream
1
cup lemonade
3
cups self raising flour
pinch
of salt
flour,
for dusting
jam
and cream to serve
METHOD
Preheat
oven to 200°C or 180°C fan forced. Lightly flour a baking tray.
Place
all ingredients in a bowl. Mix lightly until combined. Scrape onto a floured
surface. Knead lightly and shape into a rectangle about 3 cm high. Cut out with
a 5cm scone cutter.
Lightly
dust with flour and bake for 15-20 minutes or until the top is browned.
Serve
with jam and cream. Jam first of course
Salmon, Asparagus and Pea Frittata | Shift Nutrition
Burmese Chicken Curry
1 chicken, 1 1/2 kg (3 Ib) .
1/2 cup (125 ml) oil
2 teaspoons turmeric
1 cup (250- ml) chicken
3 teaspoons salt stock
6 onions
1 1/2 tablespoons rice flour
2 teaspoons grated fresh ginger
3 cups (750 ml) coconut milk.
5 cloves garlic, minced ;..
1 teaspoon crushed red chilli peppers
1. Rub the chicken with the turmeric and place in a large saucepan. Add enough water to cover the chicken and bring to the boil. Reduce heat, add the salt and simmer until the chicken is tender.
2. Remove chicken from the saucepan and set aside until cool enough to handle. (Reserve the chicken stock.) Remove the chicken meat from the bones.
3. Finely chop four of the onions and mix together with the ginger, garlic and chilli peppers. Mix with the chicken and allow to stand for 1/2 hour.
4. Slice the remaining two onions and saute in the oil for three minutes. 5. Add the chicken mixture and cook until brown.
6. Stir in the chicken stock and bring to the boil. Reduce heat and simmer.
7. Mix the rice flour with one cup of the coconut milk. Slowly add to the chicken, stirring constantly.
8. Pour In the remaining coconut milk and cook over a medium heat for 1/2
hour.
Serves 4-6.
Note: If coconut milk is not available, heat together 31/2 cups (875 ml) of water with 2 1/4 cups (565 ml) of desiccated coconut. Allow to stand for 15 minutes, then strain.
Drumsticks Stew in Pressure Cooker
Wonderful Winter food
Potatoes
Celery
Carrots
Pea
Beans Tinned Kidney perhaps
Onion
Chicken stock with cornflour
Oregano 2 tspn
Curry powder 1 tspn
Bring to Pressure at least 15 mins and then 10 minutes on low heat
SATAY SAUCE
From my email 27/10/2006...
This is the one that Ginnie thinks she got from us and it sounds right
1 peeled onion
2 cloves garlic
1/2 teaspoon Chilli powder
2 teaspoon curry powder
2.5 cms peeled ginger (is that 2 tspoons?)
4 oz skinned peanuts finely chopped (I think I used to use crunchy peanut butter anyway)
2 tablespoons peanut butter
1/2 cup vinegar
1/3 cup sugar
1 teaspoon salt (phew seems a lot)
1/3 cup fruit chutney
1/2 to 1 Cup of water
simmer slowly to reduce amount