Bolognese Sauce

Ingredients

  • Oil for pan (2 tbsp)
  • Veggies
    • 1 large brown onion
    • 3 garlic cloves, finely chopped
    • 2 carrots, finely chopped
  • Herbs and spices
    • 1 1/2 tsp dried oregano
    • 1/2 tsp dried thyme
    • 2 Bay leaves
  • Meat
    • 500g Beef mince (or beef/pork mix)
  • Sauces
    • 500ml beef stock (1 stock cube + 500ml water)
    • 500ml Passata (tomato puree, found near the pasta sauces in supermarket)
  • Other
    • salt and pepper

Method

  1. Heat the oil to a low temperature in a medium to large saucepan or pot
  2. Add the onion and cook for 2-3 minutes.
  3. Add the garlic and carrots. Cook for a further 3 minutes.
  4. Increase the cooking temperature
  5. Add the mince, oregano, thyme and bay leaves to the pot and cook, stirring frequently until the meat is brown and all broken up
  6. Add the beef stock and passata to the pot and stir it all in until mixed. Add salt and pepper if needed
  7. Turn the heat down to medium-low (simmer) and cook for about 30 minutes, allowing the sauce to reduce (meaning some of the liquid evaporates)
  8. Remove the bay leaves, and serve with pasta

Other suggestions

  • To make it even more healthy and nutritious, add 120g of finely chopped mushrooms
  • Want to make it spicy? Maybe add some chilli flakes, or a bit of tabasco sauce
  • If you want to simplify your heat-and-eat meal for hiking, consider cooking some pasta ahead of time and mixidng it in with the final sauce before packaging
  • In a hurry? You can speed up step 7 (reducing the sauce) by making the beef stock with only 250 ml of water

Kingston Biscuits

Ingredients

Main biscuit

  • 115g Butter at room temperature
  • 115g Caster sugar
  • 2 tsp Vanilla extract
  • 2 tsp Golden syrup
  • 1 Egg yolk
  • 170g Plain flour
  • 25g Dessicated coconut
  • Pinch of salt
  • 1/2 tsp Bicarbonate of soda
  • 1/2 tsp Cream of tartar

Chocolate filling

  • 130g Milk chocolate, chopped
  • 1/4 cup Cream

Method

  1. Place racks in the middle of the oven
  2. Set the oven to fan bake, and preheat oven to 180 C
  3. In a bowl, place butter and sugar. Use electric beater for 1-2 minutes on medium-high to cream the butter
  4. Add vanilla extract, golden syrup, and egg yolk then mix until combined
  5. Add dry ingredients
    • Sift flour, bicarbonate of soda, cream of tartar into the bowl.
    • Add caster sugar, dessicated coconut, salt
    • Mix with a spoon until combined
  6. Using a metal tablespoon, scoop out the dough and roll into balls
  7. Place dough balls onto a baking tray lined with baking paper, leaving space for them to spread a little
  8. Bake for 8 to 10 minutes until lightly golden brown
  9. Take them out of the oven using an oven glove and place them on a cooling tray
    • Let the biscuits cool for a few minutes
  10. Create the chocolate ganache
    • Melt the chocolate in microwave and mix with cream
    • Let it cool
  11. When completely cool, you can fill them with the chocolate ganache or jam

One-Pan Brunch

Crisp, soft, savoury full of all the yummy flavours of potatoes, bacon eggs – you get the vibe. And it’s all made in one pan!

Ingredients

  1. new potatoes
  2. mushrooms
  3. bacon
  4. peas
  5. a touch of garlic
  6. eggs 
  7. Other options: sausages, chilli 

Method

  1. Boil your halved new potatoes and then fry off in a large sauce pan 
  2. Add your mushrooms and sliced bacon medallions
  3. Pop in your peas
  4. make a space for your eggs, crack into the space and let them cook for 3 minutes until cooked to your liking (pop a top on your pan to cook the top of the egg if you like)
  5. Serve onto warm plates 

Choc Chip Cookies

Source: https://www.bestrecipes.com.au/recipes/cafe-choc-chip-cookies-recipe/12xrvsm0

Ingredients

  • 180 g butter softened
  • 1/3 cup caster sugar
  • 125 ml sweetened condensed milk
  • 1 1/2 cups self-raising flour
  • 250 g dark choc bits

Method

  • Preheat oven to 180C. Using an electric mixer, beat the butter and sugar together until light and creamy. Beat in condensed milk.
  • Add the flour and mix on low speed until smooth. Stir in the choc bits until well combined.
  • Roll about 2 teaspoonfuls of the mixture into balls and place on baking paper lined trays. Press each ball with a floured fork.
  • Bake for 12 – 15 minutes or until lightly golden. Remove from oven and allow to cool on the trays. Store in airtight containers.

The Staggering Timescales Of Nuclear Waste Disposal

Source: Forbes

Christine Ro

Contributor

I write about science and international development (broadly defined).Follow

Nov 26, 2019,05:57pm EST

This article is more than 4 years old.

High-level nuclear waste consists largely of spent fuel from nuclear reactors. Though it makes up a small proportion of overall waste volumes, it accounts for the majority of radioactivity. This most potent form of nuclear waste, according to some, needs to be safely stored for up to a million years. Yes, 1 million years – in other words, a far longer stretch of time than the period since Neanderthals cropped up. This is an estimate of the length of time needed to ensure radioactive decay.

Yet existing and planned nuclear waste sites operate on much shorter timeframes: often 10,000 or 100,000 years. These are still such unimaginably vast lengths of time that regulatory authorities decide on them, in part, based on how long ice ages are expected to last. To some extent all of these figures are little better than educated guesses.

They’re also such mind-bogglingly long periods that in 1981, the US Department of Energy established the Human Interference Task Force to devise ways to warn future generations of the dangerous contents of nuclear repositories. This was a challenging task then, and nuclear semiotics remains the stuff of science fiction. Written language has only existed for about 5,500 years, so there’s no guarantee that Earth’s inhabitants, tens of thousands of years from now, would understand any of the writing systems currently in use. The meanings of visual signs also drift over time. The more whimsical “ray cat solution,” of genetically engineering cats to glow in the presence of radioactive material, is even less reliable.

Even stopping nuclear power operations is a necessarily drawn-out process. Decommissioning a single nuclear reactor typically takes about 20 years. Most countries grappling with nuclear waste are planning for at least 40 to 60 years just to implement their repository programs.

Man in tunnel using air compressor
A worker blows away salt in the Waste Isolation Pilot Plant in New Mexico (Photo by Joe Raedle)GETTY IMAGES

After brief flirtations with amusingly bad ideas including shooting nuclear waste into space, the consensus among nuclear scientists is that the best option for dealing with high-level nuclear waste is deep geological disposal. One of the International Atomic Energy Agency’s conditions for such a geological site is low groundwater content, which has been stable for at least tens of thousands of years, and geological stability, over millions of years. Thus, Japan, with its seismic instability, is unlikely to have any suitable candidates for deep geological disposal.

Like many countries, Japan is relying on interim storage of high-level waste while hoping that longer-term solutions will present themselves eventually. In fact, no country even has an operational deep geological repository for spent nuclear fuel. (The US has a deep disposal site in New Mexico for “transuranic” waste from nuclear weapons, which is long-lived and intermediate-level waste whose elements have higher numbers than uranium in the periodic table.)

It’s challenging to find a site that ticks all of the geological boxes (including relatively impermeable material with little risk of water infiltration), and that isn’t politically controversial. To take two notable examples, communities in Nevada, US and Bure, France have hotly opposed plans to establish repositories. Given the history of environmental justice globally, it’s likely that any future locations approved for nuclear waste dumps will be found in poor areas.

Only one country, Finland, is even building a permanent spent-fuel repository. Even in Finland, however, it’s estimated that a license won’t be issued until 2024. Similar licenses for other European countries scouting out possible locations likely wouldn’t be available until 2050 in Germany and 2065 in the Czech Republic. And these countries are outnumbered by those that don’t even have an estimated timeframe for licensing, as they’re so far back in the process of searching for a site.

three men against a large metallic surface
Preparing to move Chernobyl’s destroyed reactor no. 4 from its old sarcophagus (Photo by Brendan … [+]GETTY IMAGES

Strategies remain worryingly short-term, on a nuclear timescale. Chernobyl’s destroyed reactor no. 4, for instance, was encased in July 2019 in a massive steel “sarcophagus” that will only last 100 years. Not only will containers like this one fall short of the timescales needed for sufficient storage, but no country has allotted enough funds to cover nuclear waste disposal. In France and the US, according to the recently published World Nuclear Waste Report, the funding allocation only covers a third of the estimated costs. And the cost estimates that do exist rarely extend beyond several decades.

Essentially, we’re hoping that things will work out once future generations develop better technologies and find more funds to manage nuclear waste. It’s one of the most striking examples of the dangers of short-term thinking.

Christine Ro

Baked bananas

Ingredients (4 people)

  • 5-6 large bananas per person
  • 50g butter
  • 50g honey
  • 1 tbsp cinnamon
  • Blueberries

Method

  1. Slice bananas length-wise and lie them in a baking dish
  2. Melt butter, honey and cinnamon in microwave
  3. Pour/spoon the melted butter/honey cinnamon mix over the bananas
  4. Sprinkle with blueberries
  5. Bake for 20 minutes
  6. Serve with cream and ice-cream

Penne Boscaiola

Serves 4

Ingredients

  • 6 rashers bacon, chopped
  • 200g button mushrooms, sliced
  • 2/3 cup white wine
  • 1 1/4 cups thickened cream
  • Chicken stock
  • 500g penne pasta, cooked
  • Salt and freshly ground black pepper to taste
  • Grated parmesan cheese to serve

Method

  1. Heat frypan to setting 12. Cook bacon and mushrooms for 4-5 minutes or until golden
  2. Add wine and cook until reduced by half.
  3. Add cream and stock. Allow to simmer.
  4. Add pasta to the pan. Season to taste with salt and pepper.
  5. Serve with parmesan cheese.

Buttermilk pancakes

Makes 8

Ingredients

  • 1 cup self-raising flour
  • 2 tablespoons caster sugar
  • 1/2 teaspoon bicarbonate of soda
  • 1 egg lightly beaten
  • 2 tablespoons vegetable oil
  • 1 cup buttermilk
  • 60g butter

Method

  1. In a large bowl combine flour, sugar, and bicarbonate of soda
  2. In a separate bowl combine all wet ingredients and stir to combine
  3. Pour wet ingredients into dry and whisk until smooth
  4. Heat frypan on setting 9. Melt butter in the pan. Add 1/4 cup cupfuls of mixture into the pan. Cook for 2-3 minutes on each side or until golden brown and cooked. Serve.

Mustard Seed Potatoes in electric frypan

Serves 8

Ingredients

  • 1.5kg baby new potatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons black mustard seeds
  • sald and freshly ground black pepper

Method

  1. Heat frypan on setting 15. Add potatoes and cover with water. Cover with the lid. Simmer until potatoes are tender. Drain.
  2. Heat frypan on setting 12. Add potatoes, oil, and mustard seeds. Season to taste with salt and pepper. Cook for 15 minutes or until potatoes are golden. Serve.

Roast Chicken in Electric Frypan

Serves: 4

Ingredients

  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 3 cups fresh breadcrumbs
  • 30g butter, melted
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon lemon zest
  • 1.2kg whole chicken, washed, dried

Method

  1. Heat oil in the frypan on setting 12. Add onion and cook for 2-3 minutes or until tender. Set aside.
  2. In a large bowl combine onion, breadcrumbs, butter, thyme, parsley, lemon. Season with salt and pepper. Place mixture inside the cavity of the chicken. Tie wings together with kitchen twine.
  3. Preheat frypan to setting 10. Place chicken in the pan. Cook for 1-2 minutes on each side or until golden. Cover with the lide. Reduce heat to setting 8. Cook for 1-1.5 hours or until cooked. Season to taste with salt and pepper.