June 2015
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This month Badobadop spent a day in Southwold. Southwold is over three hours drive from Coventry, so we chose to stay overnight in a Travelodge hotel on the way. We arrived at Southwold pier restaurant at nine o'clock, ready for a full English breakfast looking out onto the ocean. A perfect start to a perfect day!
After breakfast we walked along the pier and visited the 'Under The Pier Show' which is an arcade dedicated to everything strange and bizarre. We descended to the depths of the sea under the pier in a bathyscaphe, got attacked by a mad rabid dog and had our brains washed before heading to the harbour to do a bit of crabbing.
Southwold harbour has a prolific crab population, and it wasn't long before we had a bucket full of crabs. When the children eventually tired of crabbing we let the crabs go and headed off to the beach, grabbing a well earned ice cream on the way.
We spent most of the rest of the day on the beach playing in the sea and building sandcastles. Later, we had seaside fish and chips from the harbour chippie and visited the Alfred Corry lifeboat house.
Before we went home we watched a Punch and Judy show and went back to the pier for a traditional 'penny slot' arcade fix.
Click here to see a slide show of our adventures.
A Trip to Southwold
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June 2015
Badobadop's Prize Challenge
The Winner
Last month's prize challenge proved an outstanding success, with a truly international response.
The clear winner was a young American woman who wants to be known as 'Fractal'.
Fractal, a recent high school graduate,  was the only one who arrived at the correct answer. She managed to make a ball park estimate of the number of sweets, and then used the clues in the picture to home in on the exact number.
To her credit, Fractal opted to donate her prize to charity, and Badobadop has made a donation to the American Cancer Society in her name. Badobadop salutes you Fractal. The world relies on descent, intelligent young people like you!
June 2015
To satisfy your curiosity, the problem can be solved as follows:
The lego brick and/or the Skittles themselves provide an accurate size reference. The reel of coloured ribbon gives a reference to the level of the sweets in the jar. This enables the volume of sweets to be evaluated.
The packing density of Skittles can be found on the web or evaluated with a cup measure and a bag of skittles. A simple calculation then gives the number of sweets to be around  750 give or take a few.
There are equal numbers of six colours plus one extra blue sweet. This means that the number is odd and the 4 must be the second digit, giving seven hundred and forty something.
744 is divisible by six. 744 plus the extra blue sweet makes 745. This is the only possible scenario which results in the second digit being 4. so the number of sweets in the jar must be 745. Simples!
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The Good Food Guru
Vegetarian Keema
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June 2015

Keema is a South Asian dish which is basically, curried, minced mutton. The mutton mince can be swapped for soya mince to make a truly delicious vegetarian main.


100 g dried soya mince

2 onions (chopped)

5 cloves garlic (chopped)

2 tbs curry masala

1 vegetable stock shot/stock cube

2 tsp ground dried mushroom powder (optional)

150 g frozen peas



4 tbs sunflower oil

50 g fresh ginger (chopped)

2 birdseye chillies (chopped)

400 g can of chopped tomatoes

150 g mushrooms (sliced)

A handful of sultanas

1 tsp salt


Prepare the soya mince according to the instructions on the pack. This usually involves rinsing, soaking for a few hours and then simmering for about an hour and a half.


When the soya mince is nearly done, prep the other ingredients and put the oil in a saucepan on the hob.


Fry the onions in the oil until they begin to caramelise, and then add the ginger, garlic and chillies. If you don't like too much heat, remove the chilli seeds for a milder result. 


Continue to cook for a couple of minutes before adding the curry masala. You can use the masala recipe given here (click), or your preferred brand of curry powder.


Continue to cook for a further minute and then add the chopped tomatoes, vegetable stock pot, mushrooms, mushroom powder and sultanas.


Drain the soya mince in a strainer and add to the saucepan.


Simmer uncovered for about half an hour to reduce.


When most of the liquid has evaporated, and a thick, but moist constituency has been achieved, add the frozen peas.


Cook for a further five minutes to warm the peas through and salt to taste before serving.


I like to serve the Keema as part of a vegetarian feast with popadums pakoras and dips to start, followed by the keema with chapattis and/or steamed basmati rice.


The recipe serves four with about 250 calories per serving.


It is worth noting that a serving of the vegetarian keema with 80 g (dry weight) of basmati rice makes a very filling meal at only 550 calories!