Monday, April 13, 2009
Swimming with Bears, Rescued Captain,
I don't know if you saw the pictures of the woman who jumped into the polar bear pit at the Berlin Zoo. The safety measures at the zoo are being questioned, but the woman climbed a fence and crossed a prickly hedge then jumped into the water and swam towards the bears. She was badly bitten, but as Jack Hanna, director emeritus at Columbia Zoo and a frequent guest on Good Morning Amrica, said, the bears could have killed her in a second if they had really been serious, he speculated the bears must have recently been fed. The woman was finally rescued, she is currently in a hospital and is then being sent to a mental ward. I should think so, I don't think she was a few pickles short of a jar, she was a lot of pickles short. There is an article here and a video on this page showing her rescue. I don't see how anyone can blame the zoo for this. You just don't expect people to be so stupid. Polar Bears are some of the most dangerous bears in the world. I am glad Captain Richard Phillips of the pirated cargo ship was rescued this weekend. A very brave man. However, shooting the pirates was probably not a very good idea. Up til this point, as far as I am aware, there had previously been no violence. Now the Somali pirates are vowing revenge. There is an article about the rescue here. I agree something needs to be done about all this pirating, but I think the Americans should, perhaps, have avoided shooting three pirates on the lifeboat and no, I don't have any other suggestions to offer as to what they should have done. As you will see, I have changed the blog links on this page to show a snippet from those blogs I follow although some of the bloggers haven't been writing anything for a while. I had another recipe from Mushrooms Canada yesterday which I thought I would share with you. Mushroom and Prosciutto Caps Bite into these flavourful appetizers and experience a wonderful contrast of textures from the crisp shell to the soft creamy filling. 24 thin wonton wrappers 24 1 tbsp olive oil 15 mL 1 small onion, diced 1 8 oz fresh mushrooms, coarsley chopped 250 g 1 clove garlic, minced 1 1/2 tsp dried rosemary leaves 2 mL 1/4 cup water 50 mL 1 tbsp balsamic vinegar 15 mL 1 pkg (250g) light cream cheese, cubed 1 1/2 cup minced lean prosciutto (about 1 1/2 oz/45 g) 125 mL Freshly ground pepper to taste Lightly coat mini muffin pans with cooking spray. Separate wonton wrappers and press into mini muffin pans, pleating to form a cup. Bake in a 350°F (180°C) oven for 7-9 minutes or until crisp and golden brown. Remove from pan and cool on rack. Meanwhile in large skillet heat oil over medium-high heat; add onion and sauté until lightly softened, about 2 minutes. Stir in mushrooms, garlic and rosemary and sauté about 4 minutes or until lightly browned. Reduce heat to medium; add water and vinegar cook another 1-2 minutes. Stir in cheese cubes and heat, stirring constantly until melted and well mixed. Remove from heat and stir in prosciutto until evenly combined. Taste and add pepper; spoon about 1½ tbsp (22 mL) of mixture into each cup; garnish as desired. Serve warm. Makes 24 Appetizers Have a great day.