I wanted to post this yesterday, but… I couldn’t log in to the site. I panicked and I called the Almighty Admin for help, and we learned that the Raven’s Kitchen is under massive attack.
Logs overview showed that the attacks took at least a month (over 1800 failed login attempts), and, as of now, is ineffective.
I do not know what drives people. Why this need to destroy. I understand that this is not a personal attack, and that no one really is trying to take over the world by using Raven’s Kitchen, but… I had this silly image of desperate hacker, who has only one goal in life – hack into a culinary blog. In my mind’s eye I see him hitting the keys with enormous speed, typing another dates, names of puppies or children. How frustrated he is, when leaves the computer in order to pay for the pizza and brew a pot of coffee.
And, although this vision is somewhat funny and endearing, it is… saddening that only one thing that this hacker wants is destroy someone elses work. Mine, the Almighty Admins, Yours. Yeah, yours too.
So this is what I want to tell you – change a password for a random string of letters. Change a password every few weeks. Devote more time to protect your work, because somewhere out there is someone who wants to destroy it. It is a sad truth that should not be obscured by the optimism and faith in humanity.
Moving away from the sad themes.
Today’s recipe comes from the blog White Plate.
I little changed ingredients, hoping that pie will not be as sweet, but the pear is a very specific fruit, and I am not sure if I managed to reach the goal. However, it tastes perfectly with pickles – gherkins, mushrooms, peppers. So, maybe you want to test the recipe?
In the pictures you can see that my pie rised a little too much, then dropped a bit, but it did not affect the taste.
10 oz of beans
1 large onion
3 tbs sesame oil
2 lbs tahini
1 medium pear
1 tsp juniper
3,5 ounces mushrooms
1 tablespoon of sesame oil
- Rinse beans thoroughly in cold water, then pour the new portion of the water and leave beans for the night. Water should be 4 times more than beans.
- The next day remove water.
- Pour fresh water and cook beans – don’t add salt yet and don’t cover the pot – low heat till water boils. Then add salt, cover the pot with a lid, and cook for 20 – 40 minutes (depending on the species of beans). When the beans are soft, remove water and cool down beans.
- In the pan warm up 1 tbs of sesame oil, add the mushrooms, season with salt and pepper. Fry till liquids evaporate.
- Pear, cut into quarters, remove the seeds (leave the skin), and then cut into cubes.
- Cut the onion.
- Warm up the sesame oil in a frying pan, add onion and fry for a few minutes until soften. Add juniper and pear, fry for a few minutes, until the pears are tender.
- The cooled beans, pear, onion, tahini and eggs, mix until smooth.
- Season with salt and pepper.
- Add the mushrooms and gently stir.
- Translate pie into pan. If you don’t use silicon one, use baking paper to line the pan.
- Warm up the oven to 180C (356F).
- Pate bake 45 – 60 minutes.
- Cool it in the mold, then translate the fridge for the night. Serve the next day.