Wednesday, October 20, 2010


I wrote to my friend Marilyn in Paris mentioning our present trial taking place in Canada. I think he fits her ‘monsters’ bill to a T. She has written about one monster in her book Die in Paris. Colonel Russell Williams who was the head of Canadian Forces Base in Trenton has 88 charges against him, including rape and murder. At the moment horrific pictures, which he took, are being shown in court, but are not being shown to the public as they are considered too horrible. If you would like to read some of the articles here is one at CBC I am not perfectly clear why such an extensive trial has to be held when he has pleaded guilty to the murders anyway. This morning the headline is that he has been formally convicted.

Of course he is not our only monster, another who comes to mind is Robert Pickton in British Columbia who boasts that he is a legend and that everyone knows about him. Well I guess everyone does know, we know how many women he killed and then buried on his property. His charges were reduced, but in fact he is suspected of killing at least 50 women.

Yesterday I took some cooked pork from the freezer and turned it into a Portuguese type stew which I am particularly fond of. We had collards with it tossed in garlic, oil and vinegar. A pretty good meal. We also tossed parboiled potatoes into the stew to make a full meal. Obviously as the pork had already been cooked, I didn’t marinade it, but I fry onions and garlic until they are soft and then add the herbs and spices, the pork and the wine, not forgetting the lemon juice. If I feel the stew is a little too dry I add some stock.

Pork Stew With Cumin (Portugal)

2 lbs boneless pork (cubed ) Pork Stew with cumin
2 tsp cumin
3 garlic cloves (finely chopped )
1 bay leaf
salt and pepper (to taste )
1/3 cup dry white wine
2 tsp lemon juice
2 Tbs olive oil
1 large onion (finely chopped )
10 large pitted black olives
lemon wedge (for garnish)

1. Marinate pork in mixture of cumin, garlic, bayleaf, salt, pepper, wine and lemon juice.

2. Marinate for 6 hours.

3. Remove pork from marinade and reserve liquid.

4. Saute in oil, onion and pork until pork is browned.

5. Add marinade and bring to a simmer.

6. Simmer 30 minutes add water or stock if necessary to keep it moist. Scatter with olives and serve with lemon wedges.

Servings: 4

Author: wicked cook 46

Have a great day



  1. You said one must marinate for 6 hours. Jo, that would kill me!

    Speaking of killing. That killer is certainly a monster. Makes Dr. Petiot look a nice guy.

  2. Isn't he just and he's a decorated officer too, just doesn't compute does it?