Weekend observations

*   When did the frequent use of the word "bespoke" become a thing?   I noticed it on (I think) Radio National this week, and then realised how it's appearing everywhere in the media, the same way viral catchphrases get used by teens.  I also realised I didn't even clearly understand what it meant, and now that I've looked it up, I'm not even sure that everyone is using appropriately.   I don't approve.

*   I thought that it had become almost impossible to find the original cut of Blade Runner on DVD, and (as I have explained before) I am apparently one of the few people who prefer it with the voice over narration.  So I was pleasantly surprised to find last night that the version on Stan (from which I haven't yet got around to un-subscribing) is the original, and I re-watched it in full.   Yeah, it's still pretty good.  I never thought it was the greatest movie, but it is very Philip K Dick thematically, and sure, you have to admire the production design.   Would be funny (not the right word) if due to a Trumpian nuclear holocaust, LA really does end up under a perpetual cloud of yellow smog by 2019.   I haven't yet gone to see the sequel, but will soon.

*  I'm very much enjoying the current springtime season of cheap Australian asparagus.  Last night it made an appearance in my Spanish style omelette/fritatta, which is a really easy by tasty light dinner.   It's so simple it seems hardly necessary to record the recipe, but I will anyway:

Roughly cube enough potato to cover frying pan.   If they are clean, just leave the skin on.  Start cooking on low heat in about 1 cm of olive oil.  After a few minutes, add in a rough diced onion, and about five minutes later some red capsicum and chopped up chorizo.  Stir them around every now and then.  The potato should be soft at about the 15 minute mark, then drain off most of the oil.  Push the cooked mix to the side and fry briefly some chopped asparagus, then spread the contents around so that you have an even mix across the fry pan. Spinkle on some salt and pepper, and pour in 5 or 6 beaten eggs over the top and shake the pan to make sure it is reaching the bottom.   Cook under low heat til you can see the mix harden, but it will need to be placed under a griller to get the top firmly set and a bit browned too.  I usually sprinkle on a bit of cheese on top before grilling, although I expect that is not a Spanish thing.   Eat with bread and a side vegetable like beans.  Delicious, especially if using a good quality chorizo.