Saturday, February 7, 2009
Snow Banks, Michael Phelps,
We are about to have a heat wave. We are expecting temps to hit 6°C today and to rise to 11°C in the next day or so. We are also expecting rain. This will no doubt get rid of a fair amount of our snowbanks although the funny thing is the city sent round their machines on Thursday to cut away the snowbanks outside the schools locally (other schools too no doubt). It looks funny, they have cut off the banks to grass level but of course had to stop where there are trees and sign posts, etc. so each of these items has its own snowbank. I wish they would cut some of the other snowbanks; there is one which we pass regularly where we have to edge out into the road very gently because we can't see past it - it happens every winter and I am surprised there hasn't been an accident at this junction. The picture shows fairly moderate snow banks, however one can Google and find some really horrifying ones. There are certain areas which are supposed to have had snow really badly this year. I think our snow levels have been bad enough. There is an email circulating at the moment showing piles of snow almost covering houses and pictures of people having made little shelters with their hot tubs in the middle or sitting on a swing seat in shorts surrounded by snow. Michael Phelps, the swimmer, has got himself in trouble by being seen and photographed smoking pot - silly young man. He has lost the sponsorship of Kellogs, that must have cost him one hell of a lot of money. At the moment his other sponsors are sticking with him. I am naive enough I didn't know you could smoke pot this way, I thought it was always cigarettes - what do I know. I have never touched the stuff. Much to my astonishment, my mother did a couple of times, many, many years ago (well she passed away in 87) she said it was a waste of time. I was pretty horrified when she told me, she was no youngster when she did this either. Despite my still somewhat painful hip, I bowled yesterday. It actually wasn't that bad when I bowled although I had taken a couple of Tylenol first. However, this morning I am feeling it, will probably have to take more Tylenol. In a couple of games I bowled pretty well too, I was quite pleased with myself. However, in the next lane there was a young man who was bowling up a storm, his first game was in around 380 (a perfect game is 450) I kept offering him my ball to throw a strike or two for me, but he just grinned. Ah well! I was told he was the top in the local YBC (Young Bowlers of Canada) so no wonder. Oh that I should ever bowl as well as that. I see there are still more warnings about salmonella and peanuts which makes the recipe I posted a couple of days ago for Chocolate Peanut Butter Tart a bit of a mistake. Hold off please, until the scare is over. Of course it may not apply to your neck of the woods. I just came across a recipe for Aioli in the Best Ever Three and Four Ingredient Cookbook. I know I have never posted an Aioli recipe and I used to love the stuff. I must admit I haven't eaten it in years, but my favourite was to dip raw cauliflower into it. It is a classic dish of France and used to be served everywhere. This may not be the case any more, foods do go in and out of fashion. Marilyn, if you are reading this any comment? Aioli This classic, creamy garlic mayonnaise from France is simple to make and absolutely delicious. Serve it with salads or as a dip with crudités, with potato wedges, or as a quick sauce for pan-fried salmon. Try to use extra virgin olive oil for this mayonnaise if you can - it has a rich and delicious flavour that really makes this sauce special. Serves 4-6 4 large garlic cloves, peeled 2 egg yolks 1 cup extra virgin olive oil 1-2 tbs lemon juice From the storecupboard Salt Put the garlic cloves in a mortar, add a pinch of salt and pound to a smooth paste with a pestle. Transfer the garlic paste to a bowl. Add the egg yolks and whisk for about 3- seconds, until creamy. Whisk in the olive oil, drop by drop, until the mixture begins to thicken, then add the oil in a slow drizzle until the mixture is thick and creamy. Beat in the lemon juice and seasoning to taste. Serve immediately or cover with clear film (plastic wrap) and chill in the fridge until ready to use. Allow the aioli to return to room temperature before serving. Have a great weekend.