Albert Heijn (a supermarket chain) is evil. They give out a free bonus card which you can use to get discounted prices on items marked "Albert Heijn Bonus". Since the card is given away free (I got 3 when I asked), they could always just offer the items at the lower price without requiring a discount card. My money's on their employing the same tactic used by companies offering mail-in rebates - just as not everyone will remember or bother to send in the card for their rebate, not everyone will remember to bring and/or use their Bonus cards. Or in some cases (notably me on Monday and probably some prior occasions as well), the poor customer does not know that a bonus card is required to get the discount, and gets fleeced.
I used what must be the most retarded locker system in the world in the Law Library - the locker keys don't tell you which locker they open, so if you forget your locker's location you get to slowly ram your key into each slot in turn.
One fun game you get to play when living with people is "Guess who didn't wash their dishes". We haven't been playing this recently, but we got to play one round of "Who left a Coke can in the freezer?", but to no avail (luckily it didn't explode).
Pork cubes pasta
I bought a jar of tomato pasta sauce - it's slightly cheaper to buy tomato puree, but you don't get the herbs (and salt, sugar and stabiliser) inside and all, and poured it over onions, yellow pepper and mushrooms fried in garlic. Once again I set the stove to too high a setting so I got the jumping garlic problem. Next time I must set it to =<7/11 or even =<6.
I realise I cubed about 2/3 of the pork and chicken chops I bought. I should buy cheap cuts next time, but the chops taste nicer, being of better quality. But I get more culinary flexibility when buying chops, and anyway it doesn't cost that much more.
Pork chop topped with Mango 'Salsa'
Original recipe I was given: "salt and pepper the pork chop. if u like u can also marinate it lightly in a bit of soya sauce, garlic powder, lemon juice, sesame oil. make mango salsa to top the pork chop. mango cubes, cucumber cubes, chopped
onion, tomato cubes, lemon juice, a bit of sugar, a bit of pepper. Fresh coriander would be nice if you have it. If not, spring onion or mint or parsley. Grill pork chop. Top with mango salsa." Unfortunately I didn't have half the ingredients, so I just salted and peppered it, marinated it with everything but lemon juice and made the salsa by tossing tomato pasta sauce, mango cubes and chopped onions.
I seem to have a dilemma. If I set the stove to a high heat setting, the garlic will jump around and hit my arm. If I set it too low, I won't get any saucepan-hei and most specifically my vegetables won't cook and sizzle properly the way they should when I throw in my rice wine. I must remember to dry my saucepan with a paper towel next time (even if I usually use a dry one rather than one from the drying rack, but then someone points out that if there's water the oil will splatter even without garlic). Someone claims I should put cold oil and cold garlic in a cold pan (cold as in not heated up), then heating them up. This sounds quite strange, but maybe it'll work. Or maybe Lee Kum Kee cheated me and bottled the garlic with water instead of soybean oil like it says on the label.
