Does my eyeball sweat?

Every morning on the way to work, my sunnies fog up in a small patch on the right lens, right where I look through them.

It's very annoying and I have no idea why just that small patch incessantly fogs up while the rest of the sunnies are fine. I wipe it off at every stop light but it's back within 10 seconds.

Does my eyeball sweat?

Every morning on the way to work, my sunnies fog up in a small patch on the right lens, right where I look through them.

It's very annoying and I have no idea why just that small patch incessantly fogs up while the rest of the sunnies are fine. I wipe it off at every stop light but it's back within 10 seconds.

Sardines and Quinoa

First time cooking/eating quinoa and first time cooking sardines that didn't come out a tin.

Gutting sardines is a finicky and bloody business, but somewhat amusing. They were shallow fried and delicioso! I'm glad I have more in the freezer and am tempted to buy a few more packs because they were a pretty decent price.

Quinoa, just before I started cooking I read that it needs the saponin layer washed off or it's icky and bitter (and mildly toxic). Most quinoa in stores has been pre-processed apparently, but I wasn't sure. But all was well in the end. I wanted Medditeranean flavours as opposed to Asian and concocted something with balsamic vinegar, Worcester sauce and tomato sauce and didn't have high hopes for it, but it was surprisingly good.

The veggies were also slightly underdone but had a nice crunch to them.

And I had the leftovers for lunch today.

Next batch of sardines I'll be naughty and do twice-fried handmade chips with them. Yummo.

Sardines and Quinoa

First time cooking/eating quinoa and first time cooking sardines that didn't come out a tin.

Gutting sardines is a finicky and bloody business, but somewhat amusing. They were shallow fried and delicioso! I'm glad I have more in the freezer and am tempted to buy a few more packs because they were a pretty decent price.

Quinoa, just before I started cooking I read that it needs the saponin layer washed off or it's icky and bitter (and mildly toxic). Most quinoa in stores has been pre-processed apparently, but I wasn't sure. But all was well in the end. I wanted Medditeranean flavours as opposed to Asian and concocted something with balsamic vinegar, Worcester sauce and tomato sauce and didn't have high hopes for it, but it was surprisingly good.

The veggies were also slightly underdone but had a nice crunch to them.

And I had the leftovers for lunch today.

Next batch of sardines I'll be naughty and do twice-fried handmade chips with them. Yummo.