Christmas in twelve weeks.

I know, this really is unbelievable. Sickening, in fact.

This year so far, I have achieved a bit, and failed to achieve a bit. I have twelve weeks to attempt to achieve more of what I initially hoped to.

I hate christmas.

In other news, I have been unbelievably slack with updates recently. So, I will be only the three billionth person to promise their blog faithfully that “this will change” and “you are the only blog for me”.

It will change and this is the only blog for me.

Currently, I’m attempting – as my last few posts may have illustrated – to teach myself some photography. I think I’m having some mixed results, however I’m beginning to think I’m making some improvements. In a way, I’m posting these images as a way of measuring. Comment or not as you wish. Two small boys looking into the mirror of a large newtonian telescope.A very small baby slug hanging off a green painted barThis next image is what really made me realise christmas was coming.

green and red branches and leaves

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Any ideas?

No clue what kind of bug this is.

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First day at big school

What can I say, it’s his first day at big school, in the school uniform. He loves it.

a child in a school uniformHe’s pretty damn happy about heading off to school finally.

child cheering

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Jimmy

My four year old son calls any snails he finds, Jimmy.

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Gallery: Second Attempt at Lightroom Export

I’m testing out some export plugins.

Child with telephoneAt the moment, Dossier Du Presse seems to do ok, but for some strange reason it doesn’t publish the post, it just leaves it as a draft. It also means I have to come onto wordpress and fiddle with the damn thing afterwards.

That isn’t a huge hardship I guess, but I was hoping for something better than simply uploading the images for me.

Mind you, there is other software for that, so really, I’m complaining about nothing.

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New Camera

Bought a new cam, a Canon Eos 1100D.

So far, I love it. Here are couple of early images.

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Bottom Feeding Oxygen Thieves

For various reasons, I have had cause for one of my family members to send some money to me from Australia.

You would think this would be a fairly simple process. The money leaves the Australian bank account and reasonably quickly, it shows up in my bank account, right? After all, it’s all done with computers over network, right?

Physically, that’s how it should work. On a computer, a message is converted into a stream of electrons encoded in a particular way, sent across a network cable then is decoded at the other end. Between start and finish, the electrons travel at a velocity of around two thirds of the speed of light. That means on average, the message is travelling two feet every billionth of a second.

According to the great god Google, knower of all things, the distance between Australia and the UK is 10,562 miles. This works out to 55,767,360 feet. If we divide that figure by two, we have the number of nanoseconds it takes for a message to travel from the Australia to the UK.

That works out to be 27,883,680 nanoseconds, which is perhaps a little easier to understand as being just under 0.3 of a second.

If we allow some processing time at either end – which is only fair – we can generously expect that an international bank transfer will take no more than two seconds from being entered into the computer at the sender’s end.

This isn’t the way things work though – as I’m sure you are all aware.

Barclays Bank plc, which is the bank I’m unfortunate enough to use, states that a priority transfer will take seven days and a normal transfer will take eight.

Pardon?

Apart from the red mist of rage, what fills my mind here is the vast question of why it takes so long.

Searching the internet for the answer finds only some vague handwaving brush off answers about “processing time”, which I’m afraid I have to call bullshit on. If the processing of payments is still manual in this day and age, there is no way in hell I’ll trust my meagre funds to a bank anymore. My life is just too short.

The perceived wisdom is that the banks at each end of the transaction take the money for a bit of a ride for a couple of days, playing around on the short term currency exchange.

So someone goes into bank A and transfers some money, bank A takes the money out of the account, plays with it for a few days, sends it to bank B, bank B plays for a few days, then graciously allows me – the owner of the money in question – to have the money after I have paid the fee to exchange it from Australian dollars to pounds sterling.

What the fuck?

Why is this incredibly egregious practice considered acceptable to consumers? Why has no one actually you know, spoken up about this?

Are we all sheep to accept this treament? Why isn’t the consumer gaining some sort of benefit from the banks for this incredible abuse of power?

I’m not taking it. Not anymore.

From here on in, I’m searching for a method of dealing with currency in electronic format which doesn’t involve banks.

I’ve long been an admirer of the fortitude and morals displayed by the people involved with wikileaks. They have been in the position unfortunately of being forced to work without access to the major forms of electronic financial systems and have come up with some interesting solutions which I feel I may be taking advantage of in the future.

As for Barclays, I’ll be closing that account as soon as possible and opening an account with the Post Office.

Maybe if more people did the same, the banks would start providing a fucking service instead of financially raping – not a word I use lightly – the people who foolishly place their trust in them.

As a final note on this matter, I would ask why governments haven’t stepped in on issues like this – it is after all the job of a government to protect the people with legislation and so on, but it seems governments both past and present are no more than a collection of thieving, corrupt, self serving turds as well.

I’m tired of being treated like a resource.

———– Update ———–

I’ve been thinking about this a bit.

Most banks – Barclays wasn’t one of them, possibly due to the fact it is better at ruthlessly fisting its clients until they pay them to stop – were bailed out by the various governments of the world a few years ago.

That is essentially inaccurate, since what really happened is the people we so stupidly trusted to represent our interests gave the banks our tax money because the banks involved realised they were going to be a bit strapped for a few months.

And as seems to be the case with elected fools, the repayment arrangements for our tax money looks an awful lot like a chav paying off a quarter of a million pound fine at a fiver a week.

Essentially whats happened here is that we have paid the banks to charge us to take our money and inconvenience us while lying about the cause of the inconvenience so they can make yet more profits, simultaneously managing to destabilise the world financial system again.

Its sickening.

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Macaroni Cheese with Tomatoes and Eggs

Serves 4

This is a recipe for Macaroni Cheese with added Tomatos and Boiled Eggs.  Leave the tomatoes and eggs out if you prefer not to have them.

Ingredients:
175g (6oz) dried macaroni or 200g (7oz) fresh macaroni
For the cheese sauce:
50 g (2oz) margerine or butter
50g (2oz) plain flour
600ml (1 pint) milk
1 teaspoon of mustard paste
175g (6oz) Cheddar cheese, grated
1 tin of chopped tomatoes
4 boiled eggs

For the topping:
25g (1oz) Cheddar cheese, grated

Preparation:
Heat your oven to 180 C, 350 F, Gas mark 4
Also, add 4 eggs in a pan of boiling water, to add to the macaroni cheese, ready for when the macaroni cheese mixture is ready to be transferred to the oven.

1.  Turn your oven on. Cook the macaroni for the time necessary.  For dried macaroni I put it into boiling water and cook it for about 12 minutes.  You can look on the packet of your macaroni for instructions.   Once cooked, drain it and replace back into the pan you cooked it in.

2.   To make the sauce, melt the butter or margerine in a pan over a low heat.  Stir in the flour and cook it for one minute.  This will turn into a roux (a buttery flour ball)

3.  Take your pan off the heat and add a little milk.  Stir really well. Carry on stirring in the rest of the milk, a little at a time. Return your pan to the heat and start to bring it to the boil, stirring all the time.  The sauce with stick if you don’t stir it.

4.  The sauce will begin to thicken.  Let the sauce bubble for a minute and then turn the heat off.  Stir in the mustard and the cheese.  Add a tin of chopped tomatoes and stir.

6.  Pour the sauce over the cooked macaroni.  Stir it well so that the sauce coats the macaroni pieces.  Place your boiled eggs into the macaroni cheese.

7.  Rub an ovenproof dish with butter to grease it.  Pour in the macaroni cheese and eggs.  Sprinkle grated cheese over the top and then place in the oven for about 25 minutes or until golden brown.

Can be served with fresh bread and butter.

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News International – A Caution

Been a few days since I last posted about this issue, but there have been some amazing developments in the story.

The more I read about it and the more outlandish things get, the more I keep hearing that tiny voice which is urging caution here.

There is a very real danger here that these filthy and despicable actions on the part of what is in reality a small section of journalism and news reporting, could provide the catalyst for changes in the law which effectively make true investigative journalism a crime.

True journalism involves talking to unsavoury people, following leads, chasing up stories and – this is where the News Of The World along with a load of other red top tabloids fell short – verifying the facts.

A journalist relative of mine once told me that nothing would be printed as fact in a newspaper she worked at unless it had been verified by three different independant sources.

Thats a very high standard to maintain, but true journalism demands that kind of standards.

What may happen here is that regulations may be dreamed up which make penalties for protecting sources even harsher. Laws which prevent journalists from following leads and asking particular questions.

Blagging is a shady practice, but I have no doubt every journalist on the planet has used the practice of adding 1 to a PA’s phone number to get through to the direct line of an executive.

Good journalism is as much about having an understanding of human nature and using that understanding to get a great story as it is actually writing that story down.

My post last week showed how I feel about News International. I still feel that way. The corporate culture of that organisation is fundamentally ill. It needs some serious medicine.

But journalism is in the awkward position right now of needing to have its cake and eat it.

Right now, as I type, David Cameron is talking on the television about having an “independant media, but one which is regulated properly.” If you take the words themselves as he spoke them, it is absolutely true.

Lets try to ensure the “proper regulation” doesn’t introduce journalistic thought crimes.

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Eton Mess

A very simple dessert and always a winner.

Ingredients:
1 large punnet of strawberries
A box of meringues ( you need 2 meringues per person)
1 can of squirty cream

Preparation:
1 Hull the strawberries and then cut the strawberries into halves or even quarters it they’re big ones.
2 Take 2 meringues and crush them into pieces into a dessert dish.  Add a gernerous amount of strawberries on top.  Give them a little mix.
3  Take the squirty cream can and squirt cream all over the meringue and strawberries.  Give it a very gentle mix.  Plop a strawberry on top for decoration.
Eat and enjoy.
*You can also add other soft fruits such as raspberries, blackcurrants or blackberries.

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