Saturday, August 8, 2009
Today I am off to the theatre again. This time I won't have to get rid of my ticket. I am going to see Moon Over Buffalo and I don't know anything about it. I have read a brief synopsis and it's supposed to be a farce. My friend chose it so I hope she chose right. This theatre is in St. Jacobs which isn't very far away from home. It is also the home of a well attended Farmer's Market which we will be dropping into, I gather. Last time Matt and I went near the place in summer, it was so crowded we didn't even stop. We hate crowds. I'd just as soon go to the market downtown Kitchener which doesn't get nearly as busy although people say it isn't as good. Seems that the jobless rate has gone down in the States. Great for the economy, but not a lot of encouragement yet for those who still haven't got a job. One is inclined to forget that that small percentage rate of jobless still means scores of people out of work. I am not sure how benefits work in the States. I know the unemployment benefits were cut back some time ago in Canada, at one time you could get benefits for 50 weeks I don't know what it is now. I heard last night that Obama just had a birthday and is now 48, he is very young, I hadn't really registered that before. Still wet behind the ears. Most of the world seems to really think a lot of him although I am not sure the South is that fond of him. I love Satay sauces and thought this one sounded particularly good. Chicken Satays Courtesy of: Party Dish Episode: University Grad Party Yield: 24 Ingredients: 2 cloves garlic, minced 2 tsp (10mL) vegetable oil 1 can (400 mL) coconut milk (not light or low fat) 4 tsp (20 mL) fish sauce 2 tsp (10 mL) brown sugar 1 tsp (5 mL) red curry paste 4 tsp (20 mL) chopped cilantro 1 tsp (5 mL) salt 1/2 tsp (2mL) pepper 2 lb. (1 kg) boneless, skinless chicken breasts, cubed 24 x bamboo skewers Directions: 1. In a baking dish, soak bamboo skewers in water, for at least one hour. Reserve. Heat oil in small skillet over medium heat, until fragrant and lightly browned, about 1 minute. Cool. 2. In a large bowl, combine coconut milk, fish sauce, brown sugar, curry paste, cilantro, salt, and cooled garlic and any remaining oil. Add chicken and toss to coat. Refrigerate up to 4 hours. Thread chicken onto soaked skewers. Lightly grease grill or grill pan. Cook, turning once, for 5-7 minutes or until no longer pink inside and cooked through. Have a great weekend.