The temperatures are intuitive for me because Celsius is all I’ve known. The car going 60km/h or 100km/ h I know the difference and how it feels sitting in the car. The speed of wind in the forecast needs to be m/s to make any sense. Over 20 m/s I better tape the windows so that the storm won’t break them

You can make tea out of nearly any plant. They are infusions rather than true tea but raspberry leaf or sprig tea is damn tasty

14 years ago when I was still relatively young and liked clubbing, a song popped up and swept all the playlists in my country. Clubs, radio stations, you name it. Catchy French song. It came and went so fast that I didn’t manage to memorise it. That was long before I even dreamed of having a smartphone. When I moved to UK a year later, nobody had any idea what song I’m trying to describe, like they never heard it.

Probably around 8 years ago I was roaming the streets of Porto with my ex, and a shop we passed had the song blasting from the speakers. Praise the smartphones, I used ‘what’s the song’ app and et voila: Stromae - alors on danse

Those cats on the street are not meowing, they are yowling. That’s a holler to intimidate or to fight, over a territory or hot ladies. That’s not a meow for a human to fill the food bowl or give scritches or something else tame and domestic.

Nacho awakens cute aggression in me. I want to smoosh those cheeks with my thumbs while babbling nonsense like: who’s the pretty boy, cutie pie, mwah-mwah-mwah!

For Shia Muslims lobster and other shellfish is strictly haram. Some other groups consider seafood halal.

I for one am very happy to have a daily Kitty in my feed. Please don’t stop

The red stripes and that hat are characteristic to Wally/Waldo, name depending on the continent.

Thursday nights at 8pm in my neck of the woods. There used to be one excited happy clapper who banged pans or pot lids together in half an hour sessions

Your cat is so very pleasingly cat shaped

I work in multinational company and I can say ‘thank you’ in 6-7 languages. I say abrigado to a Polish guy and spasibo to the Italian just for fun

Dayum, what are the options with scallop? Is that the a you can pronounce as in that, hot or must? Which is the right one?

Yep

That’s the thing tho, you can’t use the scales for yorkies, it works by volume. Two eggs worth maybe not so much but a pint of flour weighs a lot less than pint of milk making the batter too thick and stodgy.

I wouldn’t bother to make some just for nibbles but if you have a full roast in the afternoon and feel a tad peckish in the evening, then all you need is a dipping bowl of hot gravy and a few leftover Yorkshire puddings to scratch the itch.

You guys make dutch babies in US, don’t you? Similar thing, only Yorkshire pudding batter doesn’t have sugar in it.

Originally Yorkshire pudding was cooked in one big tray under the spit roast to catch all the drippings and served before the main meal so you’d fill up with bread and eat less meat. Nowadays it’s usually individual puddings, cooked on a special tray with wide shallow holes or on a regular muffin tray. You want the tray piping hot before pouring in the batter so get the oiled tray in the oven warming up at least 15 minutes before. Use caution, don’t burn yourself. You can use oil or animal fat of your choice. 350-390°F, if I converted right. (180-200°C). When you fill the divets, the batter should sizzle and when returned to the oven, should start rising high from the edges. Try not to open the oven at least 15 min in the beginning as it can sink the yorkies. Check after 25 min or so, the yorkies should look like golden cups, the hole Iin the middle set and yellow, the edges and the bottom browned. Depending on the temperature and the oven, it can take up to 45 min.

As for the batter, ignore all the recipes and follow a simple formula: even amounts of egg, milk and flour, pinch of salt. Roughly half an egg per nase so mix with 2 eggs should serve 4. Measure with a small cup or a measuring cup and tip it all in the bowl. Two schools about it: mix just lumps out or beat the hell out of it. I go to town with a stick blender until the mix is frothy.

Serve it with something with a lot of gravy. Roasted joint (beef, ham, chicken) and veggies is the most common way. Also good for snacking, rip pieces and dip in gravy, delish!

Sorry, got a bit carried away but I’ve cooked yorkies for living for over a decade now so…

Just the good news please!

I have nights where I sleep like a shish kebab

It was the soundtrack of my divorce almost 20 years ago so yeah