Higgs Boson, ISS Commander

It was announced yesterday that scientists think they have confirmed the discovery of the Higgs Boson popularly known as the God particle. Here is an article about the latest discovery from the large Hadron Collider close to the Swiss-Italian border. Although scientists are excited, they are still not prepared to commit 100% apparently, they need to prove it several times over. Apparently this particular Hadron Collider is not up to full strength so they expect to get more definitive results later on. There is a very good video explaining what the Higgs Boson is all about. The original announcement of a possible discovery came last year. I blogged about it on July 6, 2012 and included another link there to information about the event. The speaker in the video admits there is no present link to anything which might benefit mankind at this time, but gives examples of what could happen should this all be confirmed.

We now have a Canadian, Chris Hadfield, in command of the space station – he received congratulatory messages from the Queen and the Prime Minister. He is the first Canadian in charge of the ISS and that is a feather in our caps. He apparently plays guitar which should please one of my blogging friends. Unusual kind of guitar, you can see through it.
Here’s a good recipe, but be warned, single cream in the UK, where this recipe originated, is a lot thicker than here, I would use whipping cream.

Homemade Irish cream 

Homemade Irish cream is a real treat, served it chilled with plenty of ice or sneak a drop into your coffee.

Ingredients

• 250ml/9fl oz single cream
  
• 1x 397g/14oz tin condensed milk
  
• 350ml/12fl oz Irish whiskey
  
• 1 tsp coffee essence
  
• 3 tsp chocolate sauce
  
• 1 tsp vanilla essence
  
• 1 tsp almond essence
  

Preparation method

1. Sterilise the bottles for the liqueur: wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the bottles on a baking tray and dry in the oven for 10-15 minutes. Leave to cool.
   
2. Pour all the ingredients into a blender and blend on high for 30 seconds. Add extra Camp or chocolate to taste.
   
3. Pour into sterilised bottles and store in the fridge. (The liqueur will keep for up to two months.) Shake well before using.
   

Have a great day