My built in oven broke, or at least was on its way out. I could turn the knob (yes, it’s that old) to the required setting but there was absolutely no certainty it would switch on.
We did the maths and worked out that it was maybe 15-20 years old. Ho hum. Time for a replacement.
Being middle-class wealthy, we headed to John Lewis after a quick look through the Which Consumer Guide to domestic appliances and chose their BEST BUY, plus the option for them to take away the old oven and fit the new one.
Everything was going really well. They arrived. The old oven was removed and the new one installed. A quick safety check and they could leave.
Oh dear.
Apparently the impedance in my electricity supply to the oven socket was too high at 1.35 (ohms?) So the men uninstalled the oven and left with instructions that I needed to contact a qualified electrician to sort things out. The implication was that my electricity supply was unsafe.
Cheery news – not.
My electrician arrived, checked the oven, saw no problem but agreed that the impedance to the rest of the kitchen was too high and moreover that my very old fuse box could probably do with replacing. he wasn’t ready to say that I needed an entirely new earth system, but possibly?
He is honest as the day is long so having fitted the oven, I’ve scheduled some time for him to replace the fuse box next week. Once that job is done, we can check the impedance again and see if it’s still too high and a new earth is required (different company UK Power Networks) to make my house safe.
A new fuse box will at least have an RCD (Residual Current Device) that will trip quickly if there’s a fault though to be honest, after living with the current one for nearly thirty years and no harm, I’m pretty blasé about the situation.
What was driving me crazy was having a new oven sitting in my kitchen unusable, even though given the heat we’re seeing at the moment I had no desire to bake.
Now that it’s finally connected I have different issues. It’s wifi enabled, talks to my phone and seems to get daily software updates.
The future SiL who loves all things cheese, adores this recipe but since it’s quite rich, a fresh green side dish is probably advisable.
Ingredients
Yield:4 servings
1½pounds paneer, cut into ½-inch cubes
2tablespoons ghee or neutral oil
1teaspoon freshly grated ginger or ginger paste
1teaspoon freshly grated garlic or garlic paste
1small white onion, finely chopped
1teaspoon Kashmiri red chile powder
1teaspoon garam masala
1(14-ounce) can of crushed tomatoes, or 6 plum tomatoes, chopped
2tablespoons cashew butter
2tablespoons unsalted butter
Salt and freshly ground black pepper
3 green chiles, chopped (optional)
1tablespoon chopped cilantro (optional)
Rice or roti, for serving
Preparation
1If using store-bought paneer, soak the cheese in hot tap water for 10 minutes; drain.
In a medium pot, heat ghee on high until it melts, 30 to 90 seconds. Stir in ginger and garlic and cook until the smell of raw garlic dissipates, about 30 seconds. Add onion and continue cooking, stirring occasionally, until onion is translucent, 5 to 7 minutes.
Add chile powder and half of the garam masala and cook until deliciously fragrant, about 30 seconds. Stir in the tomatoes and cashew butter. Cook, stirring occasionally, until the tomatoes start to break down, 5 to 7 minutes.
Adjust heat to medium and add the butter. Cook until butter has melted into the mixture, about 30 seconds. Stir in 1 teaspoon salt and add water if a thinner sauce is desired. Taste and add more salt if necessary. Stir in the paneer cubes. Simmer for 5 minutes on low, until the flavors have melded. Top with the rest of the garam masala and the green chiles and cilantro, if using. Serve with rice or roti.
There is an author that I exchange emails with, provide some feedback to her novels etc. She has an editor so I’m generally just commenting on the narrative flow, raising the obvious questions and being a huge fan. She writes dystopian fiction, or at least that series I’m most connected to is a piece of American dystopian fiction.
I can’t imagine how tricky it is to write dystopian fiction in a country where that dystopia is playing out in real-time in government. Obviously it’s missing the werewolves and other woohoo but everything else is pretty much there. Wait a few days and the net appalling thing will happen.
I am of an age to have grown up believing basically that the Americans were the heroes, that whatever might happen, the Americans were there to stand up for the downtrodden democracies around the world against aggressors.
I never expected to see video of Americans being pulled from their beds, from the streets by armed thugs wearing balaclavas.
Who imagined the American president siding with the Russian dictator Putin over poor Ukraine?
How did we reach a stage where Americans thought it right or reasonable to keep a body alive until it started rotting before cutting out a half-developed baby?
Where is the popular uprising, complete with excessive guns that were promised in the event of central government overreach?
The US president has crashed world markets, upended alliances, cancelled aid leading to the death of thousands, maybe millions worldwide. And all the time, the powers that should check him stay silent.
It’s not so much the single elderly man that leaves me worrying but rather the people around him riding his victory, encouraging his excesses.
The world is paying for the choice that America made between the competent black woman and this sh*t show.
Add all of the above to a food processor and combine.
Above is a recipe from the NYT which it uses to dress cooked chicken before serving in lettuce ‘cups. Having tried it with vegetarian chicken, I actually think it’s better either as a stand alone salsa or with a more crunchy kind of vegetable base, maybe finely sliced and cut kohlrabi?
It’s useful because having moved into her new house last year, my daughter has made a raised bed for herbs and is now over-run with coriander, parsley and mint. The latter is at least planted outside of the bed but I am reminded that every gardener, no matter how skilled, spends the first year planting and the next ten years weeding out what they’ve planted.
Tax law changed in the UK, specifically Value Added Tax, a form of sales tax, now applies to private school fees. Given that typical fees for a day school are around £15k, the fact that they were exempt from VAT saved people a reasonable amount of money each year. So much so, that a small minority of parents will now have to relocate their children from private to state school.
I might have got into a fight with one of them on social media.
Before that change was implemented there were lots of claims that we’d see an influx of children into the state system that would not be able to cope, that in fact very little money would be made by the government making this change as a result.
It turns out that there re around 650k pupils in private schools in the UK, of which maybe 35k are estimated to be transferring to the state sector, a small proportion of the total. The change in tax will net the government a tidy sum that can be spent on free school meals for poorer kids, for more teachers and improved infrastructure in the state system.
For me, it seems like a good policy with good outcomes.
Of course my children are long past their school years and we could afford to send them to private schools even if VAT had been applied. Like most parents paying for the privilege, we were not at all price sensitive. During a time of low to no inflation, school fees doubled over six years. No one left their private schools.
The woman arguing with me on my socials doesn’t know my own kids’ educational background of course. She assumed that my children, if I had any, were state educated. She assumed my position was one of grievance, that I begrudged her something we could not afford ourselves.
Am I a hypocrite? Possibly. It doesn’t feel like the right word though.
I have never fooled myself that I wasn’t buying my girls something of value with their education, an advantage, and that as a consequence of that choice, other people’s children would be disadvantaged. It felt and still feels to me, that girls have plenty of disadvantages in life and spending money to advantage them went a small way to balancing that disadvantage. I accepted that it was unfair. Of course it was.
I have voted all of my life for a political party and system where in and ideal world both private and religious education would cease to exist. I would be happy in that world. But since we’re not there, and we could afford it, we chose private single-sex schools. I don’t regret the choice.
Having said all of that, the benefits of private education are not as great as you’d think. My girls had both good and bad teachers. they were in selective schools so the width band of educational needs was narrowed and easier to teach. This also meant that they had no idea that they were cleaver until they reached university which obviously impacted how they saw themselves, maybe still how they see themselves. The self-esteem of girls in selective same-sex schools can be difficult.
The facilities at the schools were good, but the really glamorous private school facilities tend to be sports based for boys schools, not academic girls’ schools. The breadth of subjects was broader initially, a choice of languages to learn, music and art as real subjects with dedicated time and teachers, but the academic pressures to perform pushed the children down fairly traditional academic routes.
I am genuinely sorry that this woman feels forced to move her child from her private school at 16. It must feel very disruptive. Her family must be quite angry and quite sad.
But that’s her problem. I don’t think that people struggling to get by in life should be asked to pay more tax to afford her a tax break on private schooling for her children whilst their own go to the local state school. I could afford the luxury of private education. Alas, she no longer can. Capitalism sucks.
She didn’t feel sorry for the neighbours who could never afford to send their children to private schools or at least not enough to send her child to the local state school in solidarity, to work within the system to improve the local state school. She is cross to have to give up the privilege that her child is enjoying, though to be honest the benefit is probably mostly in those years through to GCSE at 16. Many people choose to move their children at 16 within both state and private education.
She feels cross and maybe a bit reduced to her neighbours’ level.
I make this bread over two days, letting it rise overnight in the fridge before knocking the dough back, shaping and baking. Rather than raisins, I tend to flavour it with rosemary or (family favourite) cheese and crispy onion, most often in a spiral rather than the beautiful but complicated braid this recipe describes.
As someone who prior to this recipe had every attempted loaf of bread turn out positively brick like, I won’t say that it’s foolproof but aside from the braiding (which you can skip) it’s the best and easiest loaf recipe that I’ve come across.
Ingredients
Yield:1 large loaf or 2 small
1teaspoon active dry yeast
1¼cups/169 grams bread flour
½cup/72 grams golden raisins (optional)
⅓cup/113 grams honey
⅓cup/75 grams extra-virgin olive oil
1large egg yolk, at room temperature
2large eggs, at room temperature, plus 1 beaten egg, for egg wash
3cups/405 grams bread flour, plus more for kneading the dough
11grams or 1½ teaspoons coarse salt)
Poppy or sesame seeds, for sprinkling (optional)
Preparation
Make the preferment: In a medium bowl, combine the yeast and ¼ cup/57 grams warm tap water (100 to 110 degrees), and whisk until the yeast is dissolved. Add another ½ cup/113 grams room temperature water and the bread flour, and stir with a flexible spatula or bowl scraper until you have a smooth, pasty mixture with no dry spots. It should look like a thick batter.
Scrape the mixture into the center of the bowl and cover tightly. Let the preferment sit at room temperature until it’s nearly tripled in size, extremely bubbly across the surface, and jiggles on the verge of collapsing when the bowl is shaken, 1 to 2 hours (depending on the ambient temperature).
If making a raisin-studded challah, while the preferment is getting bubbly, place the raisins in a medium bowl and cover with boiling water. Cover the bowl and let the raisins soak until they’re plumped and softened, 15 to 20 minutes. Drain the raisins, pat them dry, and set aside.
Mix the dough: In a medium bowl, whisk together the honey, olive oil, the yolk and 2 of the eggs until smooth, then add to the bowl with the preferment. Add the bread flour and salt. Use a flexible spatula or bowl scraper to stir the mixture, making sure to scrape the sides and bottom of the bowl to incorporate the preferment, until a shaggy dough comes together.
Knead the dough: Generously flour the work surface, then scrape the dough and any floury bits out of the bowl and onto the surface (reserve the bowl). Generously flour the dough. Use the heel of your hands to knead the dough, adding flour as needed if the dough is sticking to your hands or the surface, until the dough is very smooth, elastic and slightly tacky, 10 to 15 minutes. (You can also combine everything in a stand mixer and mix on low speed with the dough hook for 8 to 10 minutes, adding more flour as needed until the dough pulls away from the sides of the bowl.)
Test the dough: Pinch off a golf ball-size piece and flatten it with your fingertips. Stretch the dough outward in all directions gently and slowly: You should be able to form a sheet of dough that’s thin enough to allow light to pass through without tearing. If the dough tears, continue kneading. For a raisin-studded challah, use your hands to flatten the dough into a 1-inch-thick slab (the shape doesn’t matter) and scatter the drained raisins over the dough. Roll up the dough and gather it back into a ball, then knead until the raisins are distributed throughout.
Let the dough rise: Gather the dough into a smooth ball, dust lightly with flour and place back in the reserved bowl. Cover and let the dough sit in a warm spot until it’s doubled in size, 1 to 2 hours (depending on the ambient temperature). Alternatively oil a bowl and leave the dough in the fridge, covered, to rise overnight.
Divide the dough. I usually make two smaller loaves but for a single loaf: Punch down the dough inside the bowl to expel the gasses that built up during the first rise, then scrape the dough out onto a clean work surface. For a braided loaf, use a bench scraper or knife to divide the dough into 6 equal pieces. (You can eyeball it, or weigh the pieces for accuracy — each piece should weigh 180 to 190 grams.) For a round loaf, divide the dough in half.
Braid or twist the dough, twists are easier. For a braid, roll each of the 6 pieces into snakes measuring about 18 inches long and slightly tapered at the ends. Dust the strands in flour to coat them lightly, then line them up so they’re side by side. Pinch together the ends of the strands to connect them at the top.
Take the strand on the far right and cross it over the other strands, so it’s all the way on the far left side, placing it perpendicular to the other strands. Then, take the strand that was originally on the far left, and is now second from the left, and bring it all the way to the far right, also placing it perpendicularly.
Fan out the remaining strands so there’s a generous space in the center. Take the strand on the far left and bring it to the center, but group it with the strands on the right. Next, bring the strand that’s second from the right and cross it over to the far left, also placing it perpendicular. Then, fan out the strands again, leaving a space in the center, and bring the strand on the far right to the center, grouping it with the strands on the left. Bring the strand second from the left to the far right and cross it over to the far left. Then, repeat this process until you’ve braided the entire length of the strands, tugging gently on the strands as you work to create tension in the braid. Pinch the ends of the braids and tuck them underneath the loaf, then transfer to a parchment-lined sheet pan. Make sure you have a couple of inches of clearance on either side of the braid so it can expand.
Alternatively, for a round, roll the two pieces of dough into long snakes measuring about 28 inches long, making sure to taper the snakes at one end. Dust the strands in flour to coat them lightly, then line them up so they’re side by side with the tapered ends aligned. Twist the two strands together, then start at the tapered end and roll up the twist into a tight coil, wrapping the fatter end around and tucking the end underneath the coil. Transfer the coil to a parchment-lined sheet pan.
Egg wash and proof the dough: Beat the remaining egg in a small bowl until it’s streak-free. Brush the loaf with the egg, then loosely cover the dough with some lightly oiled plastic wrap on a sheet pan, and let it rise at room temperature until it’s doubled in size, extremely puffy, and springs back but holds a slight indentation when poked gently with a wet finger, another 1½ to 2 hours (but possibly longer, depending on ambient temperature). The dough is easy to underproof, so, if you’re unsure, err on the side of overproofing. (The round loaf will also take longer to proof.) Alternatively, before proofing, you can refrigerate the dough overnight, but omit the egg wash and make sure it’s covered (plastic should cover it loosely but be sealed around the pan so the dough doesn’t dry out).
Heat the oven: Arrange a rack in the centre of the oven and heat it to 200C degrees.
Bake: Uncover the challah and brush with another layer of egg wash. Sprinkle the loaf with poppy or sesame seeds (if using) and bake until the loaf is shiny and burnished, an instant-read thermometer registers 190 degrees when inserted into the center, and it sounds hollow when tapped on the bottom, 35 to 40 minutes. Let the challah cool completely on the baking sheet.
3tablespoons chile-crisp condiment, plus more for serving
3tablespoons soy sauce
1½tablespoons Chinese black vinegar
1½teaspoons sesame oil
1teaspoon honey
2garlic cloves, peeled and minced
2tablespoons chopped scallions
2tablespoons chopped coriander
1(14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (½-inch-thick) slabs
¾pound green beans
1tablespoon neutral oil, like rapeseed
White rice, for serving
1tablespoon minced fresh ginger
After all of these years, I still come across ingredients and condiments like chilli-crisp that I’m left wondering how I’ve missed.
Preparation
Heat oven to 200C. In a baking dish or casserole, whisk together the chile crisp, soy sauce, vinegar, sesame oil, honey, garlic, ginger, scallions and coriander leaf.
Add the tofu slices to the dish, and coat them with the sauce, then allow to marinate for as long as it takes to heat the oven and trim the green beans.
Add the green beans to a large sheet pan, then drizzle the neutral oil on top and toss to coat. Slide the green beans to the sides of the pan, and arrange the slices of tofu in an even layer in the center of the pan. Pour remaining marinade over the tofu, and place in oven.
Roast until the green beans start to blister, 20 to 25 minutes. Serve immediately with rice and extra chile crisp on the side.
The NYTimes is running a series of articles to encourage creativity and one of them asks the reader to use a set list of words to create a poem.
In the comments to the article, there is a series of poems, long and short. People have engaged with the challenge but also want to share their creation.
Under our aches
Wakes our devotion
Scatters our might
To bear the impossible
Creation within constraints seems so much more achievable to people, and ever more meaningful if it can be shared.
It might not feel so, to the young, but we chase old age. It is a target that moves further away the closer you get. Old? Not me. Even though as a child, being thirty was enough to qualify as old, suddenly nearing sixty seems inadequate to the definition.
There are some milestones along the way. Parents dying is strangely more ageing than birthing children. The latter makes you tired. The former makes you mortal. Perhaps the problem with all of the healthy living advice is simply that no twenty year old can ever believe that they will die. Not might die. Will die. Life is a zero sum game, after all.
And so on to sixty years of age.
The body aches but still manages to run and jump albeit with a longer recovery time. The mind is still sharp even though it holds so much more than my twenty year old self, most of it not about myself. Sometimes I wonder at the freedom of my younger self, to worry only about my needs, my own interests. None of these other people to concern myself with, neither the ageing partner nor the bright young adults; one negotiating the challenges of infirmity the other still making places for themselves in this world.
Now constrained not by money but by too many ties to other people and their care to actually let rip, to leave and head off on adventures.
We chase old age. It is ever out of reach. Until suddenly it isn’t.
It is harder to lend money to people than you’d think, at least if you want to get it back.
The bank of mum and dad provides around a fifth of finance for house purchases in the UK, mostly unofficial or at least unrecorded and therefore unregulated. Part of that it because the regulation that exists makes the process of lending awkward.
To lend money in the UK, basically requires a person to register with the Financial Conduct Authority, a body set up to regulate the thousands of financial services firms and the financial market.
By registering as a credit broker most of the problems associated with lending to family members go away but the process takes 6-12 months, so by the time most people find out, it’s too late and anyway, it’s a lot of faff filling in forms etc.
So then they may look at what exemptions there are within the regulations, and yes, there is an exemption for non-business loans made to family members. Since most people making loans to help get their kids on the property ladder are non-business ie there’s no interest or other benefit to the parent, the lender, then that isn’t a problem for most people. It would be fine for our situation except the idea of family is defined in law, and would not include the fiancee/boyfriend.
He was a bit cross about that, a bit indignant that any loan we made to him would likely be unenforceable in law, and that’s really not somewhere we want to find ourselves. They’ve been dating two years. He’s a lovely boy. Still, let’s not be daft. The laws exist to prevent someone (anyone really) setting up as a loan shark and fleecing desperate people of their hard earned cash. It’s not reasonable or at least not as unreasonable as expecting your girlfriend’s parents to effectively gift you a couple of hundred thousand and feel good about it. When your own parents will not.
So we could lend the money but only to our daughter, making her the 80% purchaser and therefore 80% owner of the house they planned to share as tenants in common. Cue much soul searching and entirely valid (though fundamentally frustrating) feelings around whether or not he could proceed as the ‘minority interest’ stake holder. Until his uncle told him to get a grip, get his head out of his arse and grab the most favourable arrangement in the history of spoiled North London boyfriends ever. Quick.
So we’re all agreed. What next. Apparently we’ve taken far more care with this than most people already in having the discussion because the biggest problem with family loans and the bank of mum and dad, by far, is simply that they’re not documented. At all. Which leaves some huge problems down the line for people when mum and dad want their money back and their child doesn’t want to give it back. Or can’t. Or (God forbid) has died and someone else just doesn’t recognise that a loan ever exists and mum and dad can’t prove it was a loan rather than an outright gift.
And the friend of a friend who is walking me though all of this then points out that the loan agreement is actually a very straightforward thing to draft unless there’s anything weird going on. And that it probably isn’t necessary to secure it against the house, providing your kids are on good terms but perhaps more importantly providing the loan amount is a relatively small part of their parents estate. No one is going to refuse to repay a loan when it costs them a huge amount of their inheritance.
So we have agreed on a five year loan with no interest chargeable for the shortfall in the house cost, to be made to my daughter only, unsecured on the house, but drafted, signed, enforceable in law, with a minimum repayment a month but no maximum and no fines or penalty charges if it’s repaid early ie if she takes out a ‘proper’ mortgage to buy out the loan. The agreement is drafted and will be signed by parents and child, witnessed and a copy kept in the safe. If it all goes tits up then the agreement will be enforced.
It’s a bloody marvellous deal for her.
If she defaults we can go to the courts and ask for repayment of the capital amount. Her only asset large enough to make good the loan is her 80% share of the house so she’d then have to sell. Hmm. What about the boyfriend?
Well, he’s not part of the loan arrangement at all, other than needing to be okay with selling the house if she defaults.
The friend of a friend did point out that the tricky bit in law would be agreeing a declaration of trust (or cohabitation agreement) between my daughter and her partner, laying out the terms on which they planned to live together in the house they’ve bought. Will they take into account capital sums invested in renovating the house? What about shared running costs? What happens to dividing up the sale proceeds when the house is sold, the costs and the profits? Under what circumstances can they sell the house?
So having sorted out our best option for financing our daughter, we’re (or at least they are) now getting advice on a legal agreement for them living together, something that can probably be a precursor to any prenuptial agreement they may need.
If it sounds less than romantic it’s because it’s a lot less than romantic! But most arguments in marriage are because of money. Marriage is not especially romantic at its heart – it’s still basically a legal agreement based around property transfer and the laws that govern property.
Money can and often is used to control people, to limit and constrain them. It is often a proxy for love and attention in peoples thoughts. And it makes people nervous to talk about money so they tend to make assumptions and to push it to the back of their minds and relationships. It’s only when money gets tight, or runs out entirely that those assumptions come back to bite. Everyone needs to shine a huge light on that stuff before it gets to that point, not afterwards!
I am always going to be salty about the fact that his parents are unwilling to financially support their son as well as we propose to support our daughter but the biggest red flag in these conversations has been the difficulty that the boyfriend and his family seem to have about talking openly about money and finance. Ho hum. She loves him. He’s a very nice boy. he says we shouldn’t worry, that he’ll never leave her, never be unkind.
& I really don’t know how to break it to him that he’s not the one we’re worried about. If she leaves him, he will get tricky, whatever his current plans or beliefs.
All about me!
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