Author Archives: Olivier Dehon

Sign Glass Pharms

I upgraded the office sign for the office and included some space to put the doorbell… Using my recently upgraded laser. New 60w CO2 laser with upgraded software. Now running Lighburn and capable of reading the Adobe Illustrator files I … Continue reading

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Wise words from Gad’s mum

It is not because you have much that you do not deserve to receive and it is not because you do not have much that you cannot give.

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Chili con carne

I made a large quantity of Chili con carne so that Noe could have some to return to University in Bristol… It is very easy to make. Slow cook in the oven to let all the spices and flavours spread … Continue reading

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ESP3 BLE FEATHER

  It sounds like a secret code from a James Bond movie…. A small project to learn how to build a multi-colour capable led light. I am learning new skills with Bluetooth Low energy As well as some electronics and … Continue reading

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Aviation Subsidiary

We just opened the aviation subsidiary of our business….I am the General of the Airforce of Glass Pharms Ltd. When you work hard, you must remember to have a little fun occasionally. The team thought it was appropriate for me … Continue reading

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Sausage roll

I want to make some and want to save the recipe here…                   Ingredients : 500g of Mindec Pork 100 g of Pancetta Fresh Sage 2 sheets of puff pastry 1 small … Continue reading

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Blueberry Jelly Jam

Blueberry jam is a lot nicer if you make it yourself at home. I use only 44% sugar and juice of 2 limes to enhance the flavour. I filter the skins to make a jelly-like jam which I enjoy most … Continue reading

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Duck Confit

Super simple to do and is a perfect winter dish.             Ingredients : 2 Duck Legs Appprox 750ml or up to 1L of Duck Fat. (In the butter aisle in the supermarket) Salt + Pepper … Continue reading

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Rustic – Pâté de Campagne – Terrine

I am having a go at making some rustic terrine this weekend.             Ingredients : 500g Minced Porc or Shoulder that you mince yourself. 500g Porc liver. 500g Pork Belly. 250g Pancetta or Smoked bacon … Continue reading

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Pickled Beetroots and Shallots

[Update 2023] This continues to be a favourite recipe. I should do this more often and throughout the year. I bought some Kilner Jars for the new 23′ edition. I decided to do a few pickled onions for winter. Soon … Continue reading

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Duck Terrine, must do one…

UPDATE : This is similar but different to the other Duck Meat Loaf I do. This one is more “classic” as it is with porc. The other one can be found here! I decided to make a few classics for … Continue reading

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2023 – Happy New Year !

100 Frames loop, coded in Processing using a variation of Etienne Jacob’s wiggles. All 100 PNG files were converted into a GIF using an online tool.   I call it: “Mind Fireworks”

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Marrons Glaces – Candied Chestnuts

I am in the process of making some candied chestnuts for Christmas gifts. Marrons Glaces! It is super easy once you can source cleaned-up chestnuts. The best I have found are from Costco in bags of 500g from the brand … Continue reading

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I won stuff at tennis !

Apparently, I won the most sets for the Club… In 2022, I played 37 sets and won 21 of them for the club, Martin is the closest behind me with 37 sets, but he won only 14 of them. Next, … Continue reading

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Winter is almost here

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New-York 2009

Want to save this…it feels like a long time ago and yesterday at the same time.  

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A Good Deal ! (of work)

A deal is never done until it is done… 13/09/2022 is our day. We just closed our investors for approximately Euro 30 million to build a state-of-the-art facility and provide the working capital to our business until positive cash flow. … Continue reading

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Our Queen, “The” Queen

“God Bless our Queen” 8th of September 2022        

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Satelite thingy

I was inspired by this creator and discovered a whole world of tiny electronics designs. The internet can be such an amazing place to learn new skills. I tried to “copy” the designs and had a lot of fun creating … Continue reading

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AIOLI de Gilles 2022

  The best Garlic Mayo on the planet is the one I have at my brother-in-law’s place in the South of France….. Check out his recipe….  

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