Recipes

Each week in Refill, the Pen Addict Members newsletter, I publish Ink Links as part of the additional content you receive for being a member. And each week, after 10 to 15 links, plus my added commentary on each, I'm left with many great items I want to share. Enter Misfill. Here are this weeks links: — Ink Rainbow (Rachel's Reflections) — Lennon Tool Bar Watermelon (Inkcredible Colours) — Watercolor Review: Boku-Undo Gansai Aurora Palette (The Well-Appointed Desk) — Cartier Cougar Fountain Pen Review (Blake's Broadcast) — An ink you like is too wet or dry – do not throw...

I haven’t been writing for a while. It’s been a truly busy season – no excuses – but gone are the days that I could post a recipe a week. But this month was a month I wanted to put down a milestone marker to celebrate my 10th diaversary…or diabetic anniversary. It was 10 years ago that I had a rude entry into the world of insulin dependent diabetes. There was a brief season of weight loss and polyuria and then the diagnosis with an unmeasurably high HbA1C. Then a flurry of learning how to use insulin pens, investigations that...

Preparation Time – 15 minutes Cooking Time – 20 minutes Servings – 4 persons Homemade Veg Hakka Noodles Ingredients: 2 Packet NoodlesWater as requiredOil as required3 spring onions2 medium sized green capsicum2 medium sized carrot1 medium sized cabbage8-10 french beans4 green chillies10-12 garlic cloves1 inch ginger pieceBlack pepper powderRed chilly sauceSoya sauce Tomato ketchup1 Chings Hakka Noodles MasalaSchezwan chutney Preparation: Chopped Veggies Take 10-12 garlic cloves, 3 green chillies, 1 inch ginger piece and chop them finely. Then take 2 medium sized carrots, 2 medium sized green capsicum and 1 medium sized cabbage and chop them as per your size...

Cameras made by Hikvision - which is banned in US federal buildings on national security grounds - have been installed on a lamp post across the road from MI6 headquarters.

Just when you think nothing can surprise, up pops something and it made me giggle, laugh out loud and chuckle with mirth. Thinking of a day out? Then what about a trip with the ‘Yorkshire Forced Rhubarb Forcing Shed Tours’. I could not make this up. I would not even try. No one would believe me. But behind this bit of frippery there lies a very serious set of scientific principles, a long lasting tradition (since 1877) and a deserved pride in a highly valued culinary product. Wild rhubarb’s origins are in Northern Asia, and its use has, not without...