I have just discovered that The King’s Speech is available from Amazon.com for pre-order and will be available on April 19. Guess who will be ordering her copy today. I really want Matt to see this movie too and he will not go to the cinema – too noisy. Of course we were both alive at the time of the speech even if I was only just on the scene. I recognised it when I heard it in the movie – I must have heard it re broadcast many times along with the speeches of Winston Churchill.
The news lately has been dominated by the actor Charlie Sheen – I am sick of hearing of him quite frankly. He seems to be doped up to the eyeballs (sorry, I forgot, he says he is clean these days), however, people are now saying he is behaving as though he has bi-polar disease. I have seen bits of several interviews, he seems just plain nuts to me. His kids have recently been removed from his custody although his ex wife is also an addict. His parents must be so proud of him! He apparently joined Twitter yesterday and soon had over a million followers. They are nuts too. It’s a constant on the news to hear of some star or another committing all kinds of crimes through drugs or drunkenness and then virtually getting away with a slap on the wrist.
Talking of stars, I noticed a lot of them at the Oscars were sporting the unshaven look. Maybe its my generation but I don’t find anything attractive about that at all and I would imagine kissing one of them would give you a beard rash and a half. What fascinates me, how do they arrange to have their beards at just the right unshaven length for specific events and occasions. Colin Firth had a clean shaven chin, Hugh Jackman did not.
My last gripe of the morning is the news from Buffalo that they are cutting teachers. This is happening all over the place these days, either that or closing schools. Don’t they realise the importance of educating their children, much more important than wars, much more important than paying government official exorbitant sums, not to mention pensions, to do their jobs so inefficiently.
Here’s the current recipe from Mushrooms Canada which I usually try to share with you. I always enjoy mushrooms in a dish and some of their recipes are absolutely delicious.
Easy Mushroom Ravioli with Four Cheese Sauce
3 tbsp butter 45 mL
1 medium onion, finely chopped
1 lb fresh Mushrooms, finely chopped 500 g
2 large cloves garlic, minced 2 tbsp lite soya or tamari sauce 25 mL
1/4 tsp ground black pepper 1 mL
1/2 tsp dried thyme 2 mL
1 pkg. (400g/ 13.5 ) won ton wrappers
1½ tbsp each butter and flour 22 mL
1 3/4 cups 2 % milk 425 mL
1 cup shredded Italian 4 cheese blend 250 mL
1/4 tsp each salt and pepper 1 mL
1/4 tsp nutmeg (optional) 1 mL
Ravioli: In large skillet melt butter over medium heat; sauté onion for 1-2 minutes just to soften. Add mushrooms sauté 4-5 minutes or until liquid is released; reduce heat to low and add garlic, soya sauce, pepper and thyme. Continue to cook, stirring often until a thick paste is formed, about 5 minutes. Cool slightly.
To assemble ravioli work in batches, place a few won ton skins on work surface (keeping other ones covered so as not to dry out); place a heaping tablespoon of filling in centre of each. Brush water around the outside edges of each wrapper; top with a second wrapper. Press out air and edges to seal. Place on a damp towel- lined baking sheet and cover with damp towel while making remaining ravioli. Refrigerate or freeze as directed below until cooking time.
Sauce: In medium saucepan melt butter; stir in flour and cook stirring constantly 1-2 minutes or until bubbling. Whisk in milk and bring to boil, whisking constantly until thickened; lower heat and stir in cheese, cook for 3-5 minutes stirring occasionally. Season with salt, pepper and nutmeg. Keep warm on low heat until ready to serve or reheat in microwave on Medium power.
In large wide saucepan or deep skillet of gently boiling water cook a few ravioli in batches (in single layers), about 4 minutes or until tender but firm. (Do not let water boil vigorously once ravioli have been added.) Remove with slotted spoon to shallow baking pans, in single layers; add about 1/2 inch cooking water to keep warm, in oven while cooking remaining ravioli. Transfer with slotted spoon, draining off excess water to warm serving plates. Spoon sauce evenly over ravioli, garnish as desired.
Makes 4 servings
1. Add 2-4 tbsp crumbled Gorgonzola cheese with other cheese to sauce.
2. Substitute 300 mL pkg. four cheese pasta sauce for the homemade one above and add milk to desired consistency.
3. Drizzle sauce with truffle oil or substitute ¼ cup (50 mL) sherry for ¼ cup (50 mL) milk in the sauce
Tip: To make ahead, freeze ravioli in single layers on parchment lined baking sheets. When frozen transfer to resealable freezer bag. Cook from frozen state increasing the time to 8-10 minutes or until tender.
Calories: 607, Sodium: 1360 mg, Protein: 24.1 g, Fat: 24.1 g, Carbohydrates: 74.2 g, Dietary Fibre: 4.2 g.
Have a great day