I wrote a few weeks back about the opening of a local queer bar, Come To Daddy. I really like it, it’s nice to have it just down the road, and they do food and a decent mocktail.
But it’s been my bugbear that they don’t have a website and I have to go to Instagram to find out what’s happening. I had to sign up for an account because it seems half the internet is behind Meta’s paywall these days.
Anyway I just checked my bank statement and guess who has a website after all?
That’s right, cometodaddy.au (West End gay bar) has existed all this time, just it hasn’t shown up in search results. So I thought I’d link to it and maybe prompt the spiders to start spidering.
We went for lunch this Sunday. We rocked up at 1:30, which is when their brunch menu ends and their regular menu begins. We saw a couple of massive big breakfasts go past, but I was more interested in the parmi (parma on the menu).
The food was alright. The Croque Daddy wasn’t super crunchy, and the schnitzel was on the cheaper side, but the chips were great and the coleslaw was the star of the show. It really surprised me because I don’t usually even like it, but this was super fresh and the dressing was really nice.
I rate the place. This wasn’t fine dining, but it was about what I expected. I’ll have to head back for the brunch sometime. Want to come with? Hit me up.
I have two weeks off so I’m spending the giftmas period with my parents. It’s hot, and I’m sitting on the veranda while Charlie pesters me to throw the ball. There’s a decent breeze, but it looks like we’ve missed the storms.
Dark mode fix: I fixed a bug on the site where it was always defaulting to dark mode. It’s been that way since I first implemented it because I was checking the truthiness of window.matchMedia("(prefers-color-scheme:dark)") instead of the boolean window.matchMedia("(prefers-color-scheme:dark)").matches. It should now respect your system preferences, and you can use the little icon in the bottom right to toggle between them.
Missing images: The backend of this site is running on WordPress, and there was a period of time where I was using it to photoblog. Anyway, some of those posts only contain a featured image and nothing else, and the featured image wasn’t showing up on this frontend site. So now feature images will show unless they’re already elsewhere in the post.
Dessert upgrade: I have acquired my mum’s family trifle recipe. It’s not beautiful, but it is my favourite. We made it together on xmas eve, and I’m so happy with it.
Hardware acquisition: I placed a late night ebay bid on an old Thinkpad and put Arch Linux on it, inspired by Josh‘s recent blogging. It’s a lot of fun and even though it’s a few years old, it’s way faster for day to day tasks than my M1 mac. Obvs not for video work, but I want to use it to get back into vector art. Though I see the Arch community has AURs for DaVinci Resolve which is shockingly difficult to get running on Linux, so I might dust off my desktop and put it on that as well.
Beyond that I made rum balls in my parents Thermomix and they came out alright. I blitzed up some almonds for a bit of health, and I think I’m gonna start making protein balls at home as a healthy snack. Do you have any good recipes?
I’ve also booked accommodation for my second week of holiday so I’m gonna take my new bike for a spin out to Bribie Island for a few days. No vlog cos it’s gonna be public holiday and kids everywhere. But I’ll post some bits on Mastodon.
I know people have been on this bandwagon since the start of the panini, but by bread making adventures are more out of necessity.
I like bread. But I’m not a big sourdough man. I want something light and fluffy to put cheese and cold cuts and salad on. Maybe a little peanut butter. But living in a gentrified neighbourhood, the options are stark.
The Aldi down the road is abominable. Bread from Aldi is made off-site before being shipped in, and in my experience it’s stale before it’s even put on the shelves.
The cheap Woolies bread is decent, but the store has staffing issues. Recently the sole baker went on leave. I don’t begrudge them that, but it meant there was no fresh bread on the shelves, and it had a flow-on effect to other supermarkets nearby. Fresh bread became impossible to get!
Then there’s the French patisserie around the corner. I’ve tried their baguette a few times and it’s alright, but it’s crusty enough to cut your teeth on. I don’t like bread that leaves sore bits in your mouth for the rest of the day so it’s really only an occasional thing.
So at my wit’s end I’m making fresh bread.
Japanese Milk Bread
It started with a message from Ben (as it often does):
Milk bread is not the easiest bread, especially to start with, so I’m told. But I was sitting around at my parents’ place with an idle Thermomix and little else to do so I figured I’d give it a shot.
The tricky part of milk bread is the tangzhong, which is a paste of cooked flour and milk. Wikipedia says it improves the texture of the bread, and also “stabilizes the wheat starches in the bread, to prevent recrystallization” which stops it going stale.
The recipe had Thermomix instructions for the first steps. I have a bit of a love-hate relationship with the Thermie because the recipe paywall stuff is a nuisance when trying to find a recipe, and it’s kinda hard to deviate from a set plan. But this one was a custom, non-wizard affair so it was fairly easy to follow. The trickiest part was finding the “dough” setting — apparently it just spins the blades backwards rather than having a specialised dough hook.
As it was my first time making bread, and it seemed to take forever, because I was hanging on every step of the recipe. Peering at the Thermie waiting for the temperature to get just so. Waiting around for the bread to prove. I didn’t want to leave it, in case it grew legs and ran off.
But the results were great. The bread was true to its tangzhong: soft and fluffy and kind of set my bar high for the rest of my bread making career.
Making bread with a Ninja
At home I don’t have a Thermomix, but I do have a Ninja Foodi Power Blender and Processor System which comes with a dough hook. So I got myself a loaf tin, and tried to recreate the magic.
The Ninja was a bit fiddly on the dough setting. The program runs for exactly one minute and it rattled all over the bench so I needed to hold it down. It seemed super quick for a bread loaf so I ran it again and it went into some kind of shutdown protection mode, presumably because the motor was working too hard.
I later found out you’re supposed to manually break the dough up before running it again, which helps the food processor process it. But even with one and a half runs, the bread came out super impressive for a second attempt.
I don’t know about you, but a thick-cut milk bread grilled chicken burger is exactly the thing I want.
Soft white bread is too hard
Having mastered the milk bread, and truth be told gotten a little sick of it, I turned my attention toward white bread.
And so I set out confidently on my next bake. Little did I know it would be my undoing.
I don’t know exactly what went wrong, but it was probably a combo of:
I got scared of the Ninja dough setting burning the motor out, so I only did one run of the kneading. That’s 60 seconds, which is probably much too short.
It’s summer, and we’ve been in a heatwave so the temperature has been pretty high and they may have proved too fast.
I think I probably let them prove too long, because:
They immediately deflated in the oven. The first attempt came out like a long flat bread brick. It was edible, but highly questionable.
The second time I tried to prove in the fridge to try to account for the heat variable. It didn’t seem to do much.
And to make matters worse, I took it out of the oven too soon so it was still raw in some parts. I’m not even going to show that one because it was a disaster.
Thankfully Shawn was here to help eat the edible bits. And it was tasty! But a fair bit of it went in the bin.
So even though that was only yesterday I thought I’d give it one more try. This time I:
Ran the dough through the food processor several times. It came out a much better, springy consistency.
Didn’t fuck around while proofing. I let it go for 30 minutes the first time, and another 40 minutes the second time.
Gave it a bit of a bash to make sure it wasn’t going to collapse before putting it in the oven. It stayed solid.
Got overly excited and underbaked the damn thing again lol.
When the bread didn’t sink, and started to crust up on top I was ecstatic.It’s golden brown. In places.
So I sit here staring at my still slightly-flat loaf cooling on the rack. Apparently allowing the bread to come to room temperature rather than tucking right in “optimizes texture and flavour, and there are several theories as to why“. So I’m gonna leave it go.
Several hours later
I cut the bread and to my surprise it actually looks like bread.
It’s still a touch heavy, but the texture is about right. One jam and peanut butter sandwich later I’m content.
I still don’t entirely know what went wrong with the others, but the extra kneading and possibly the quicker proving time made a difference. Next time I’ll just have to keep it in long enough for a bit more colour. And I think if I want it to be any taller I might need to multiply the recipe.
I’m not sure how to get it fluffier but apparently there are various types of tangzhong that can help get more moisture in, so I might try that next.
Anyway if you have any ideas, hit me up. I’m keen to hear your tips and tricks. You can reply to this thread on Mastodon or just shoot me an email.
On Saturday I woke up with a vague sense of unease and decided to fix it by cleaning the house. Kitchen, laundry, bedroom, floors. I didn’t have anywhere to be so as I noticed tasks I did them, and it left my place feeling like a great space to be.
It’s been feeling like spring for most of winter, it’s been a very mild one. But nevertheless the sun has swung around and I’m getting more light in my place now. I can leave my doors open (screens closed) to let air circulate, and the plants are having a great time.
It is a time of optimism and, well, occasionally having to put that climate anxiety back on the shelf. But largely optimism.
Riverfire 2023
I didn’t get up to much during the day but in the evening I decided to head out to watch the Riverfire fireworks.
It’s usually packed in South Bank and everywhere really, so I though I’d roll around on my bike and find a spot. Turns out the Kurilpa Bridge was open and you could just hang out and watch from there. I didn’t have an amazing view, but it was a nice $0 activity that took almost no effort on my part.
On the way home I stopped at the William Jolly Bridge because there’s a light installation underneath now. That night it was lit in rainbow colours and looked fetching in the eerie firework smoke.
Ben came over and we went to Banette, the little French bakery.
They revamped their menu and they’re providing table service now so it’s a proper place to dine out. I was really happy to see their sad and crusty Croque Monsieur from the hot box is now freshly made, along with a number of other breakfasty options.
So we had brunch for lunch. It was pretty great. I don’t imagine I’ll get this too often, but it was a decadent but not too heavy option and the greenery really rounded it out. I’m very pleased.
After that we went on a nursery crawl and looked at all the plants.
I’m trying to be a bit frugal since I changed jobs and accidentally went 6 weeks between proper pay cheques, so I only picked up a couple of little friends and a colourful pot because I need to re-pot one of my plants.
But Mappins also has fish and they were very cute and I really wanted to take one home with me. That might be a separate project needing a bit more research, but I reckon it could be a good hobby.
Tonight for dinner I made pesto pasta. It was made all the more delicious by the fact I grew the basil myself, in my own little urban garden, and made pesto from scratch.
My little garden has grown a lot since spring. With the new tower next door finally being built I don’t think I’m going to get any sun at all over winter. So I’m not sure how everything will go over the newly imposed seasons. But it’s best to remain in the moment and admire the basil, parsley, spinach, and multitude of chillis I’ve managed to grow.
My chilli plants have started to flower, and this one has little fruits forming.
So dinner was great and I feel very accomplished even though the pasta was store-bought.
Today was any other day. It’s January 26th and I made the decision to work today and take tomorrow off. Part tokenistic, part wanted the long weekend, and partly because I have a bunch of work on my plate at the moment and wanted a chance to get it done in peace.
But let’s not talk about work.
I wanted to write a little retro because it feels like I haven’t been up to much, but I know I have and wanna get it all down.
Time for a new bike
In big news I broke my bike. Snapped the frame nearly in two.
I faffed around for months before finally getting myself a bike fit and starting the process of building a bike that’s gonna last me the next ten years. Unfortunately we’re in a bit of a supply chain crisis at the moment, so looking at months lead time with no bike I picked myself up a cheaper single-speed to get me by.
It’s been an absolute treat.
The scary thing is I rode this home.The new bike is SO COOL look at it
Truth be told now I have my single speed I’m not entirely sure what I want from my next bike. I know being a heavier guy I’m gonna destroy this one, which is why I want to build something more solid.
But I’m really loving the simplicity of the single-speed system, as well as how powerful it makes me feel climbing hills in entirely the wrong gear. It’s really good exercise. Follow me on Strava if you’re so inclined.
Reading is what?
Over the new year break I had a week to myself and I was driving myself up the wall. Not because of boredom, but with panic that I couldn’t work out what to do with myself. So I picked up a book.
A few, actually. I’ve been really enjoying reading again. This year I’ve gone through:
Tom Ballard’s I Millenial – I don’t even know how to summarise this one, other than to say it’s a neat summary of what led to our current day political clusterfuck through a socialist lens. It was a surprise, a joy, and led nicely into the next:
The Big Switch by Saul Griffith. It’s a pretty plainly laid out argument that Australia can take action on climate change right now with current technology by replacing all our fossil powered machines with electric ones, putting solar on our roofs, using electric cars to power our houses at night, and save huge amounts of money in the long run. Obviously there’s nuances, but the point is to go all in on the technologies we currently have, while we develop the solutions to the harder climate problems. And the government is listening.
I also picked up Stephen Fry’s Mythos which was interesting because I’d never studied greek mythology before, and it was an okay introduction to it. I found it a bit of a slow going, something about milllenia-old stories not having all the hooks of a modern page-turner. But it was interesting connecting the dots on concepts that trace back all the way back.
I think e-ink
After getting excited about it I put in an order for a Kobo reader from JB. The only ones in stock were all the way down on the Gold Coast so I scooted to the train just in time for them to call me to say there’s an error and they don’t have it after all.
So I sat with the thought and eventually talked myself out of the cheaper device and into the Kobo Elipsa, which finally arrived the other day. And honestly it’s pretty great.
I’ve got three books on the go:
Pictured is Heading South by Tim Richards. It’s a travel journal along the second-longest rail journey in Australia, from Queensland to Western Australia. (Fun* fact, the longest is from Queensland to the Northern Territory just due to the inefficient route, but that’s not as exciting)
At Tae’s recommendation I’m reading Richard Osman’s Thursday Murder Club. It’s funny, very easy to read, and I can’t wait to find out whodunnit.
I’ve also picked up the latest episode of Meanjin on a whim. I don’t know if it’s my usual style but I’ve been enjoying the short essays and different perspectives, and wanted to see how to transfer an ebook onto the Kobo 😆
The Kobo itself is great. I didn’t think I’d use the notetaking nearly as much as I have been, but it’s very slick. I’ve found myself making little checklists and notes that I’d ordinarily add to my phone, as well as keeping my workday organised. Maybe it’s a write-off!
Then there’s the social network
Josh and I have been running bne.social for coming up on a year now. I haven’t written about it yet even though I’ve been meaning to because I don’t know quite how to sum it up.
It’s basically like Twitter without the nazis and the queerphobia, and it’s run by volunteers around the world rather than being owned by one single billionaire idiot. It’s not without its problems but most people agree it’s a Nice Place where the interactions are genuine and it’s not filled with Brands.
I’d encourage you to hop over and make an account and hang out with us! We’re going to organise a meetup or Brisbane folks at some point, so don’t miss out.
Yeah that’s about it I suppose
I dunno, things are good. There’s more I could write about; my perfection of the banana-blueberry smoothie, the way I’ve optimised the lighting in my apartment to keep my indoor plants alive, the absolute classic CDs I picked up at the lifeline bookfest.
But for now I wanna go read some more The Thursday Murder Club and go to sleep, cos tomorrow the long weekend starts and I have a bike ride to do!
The little West End trendy Scandi brekky cafe. Tae and I hadn’t seen each other for some time and we decided to catch up.
It’s been a fairly miserable week weather-wise. Wet and dark. But that’s a welcome la niña change from the usual Brisbane dry, so we were both happy to head out and grab breakfast before work.
I had the chilli scrambled eggs, crispy coconut sambal, plum chutney, roti bread for $17.0. Tae had almost an entire pumpkin on sourdough. We both drank our volume in coffee and it was nice.
I’ve missed breakfast. The best I managed in Amsterdam was brunch at 11 am, which was fine but I remember it being a stressful affair. Working weird Dutch hours means I haven’t really had mornings since I’ve been back. But I’ve been working on that.
