Well, my broadcast worked pretty well although I was somewhat nervous. Randi asked for a different pic and I sent him one from Christmas a couple of years ago which was taken by a friend. Matt listened to it and a friend phoned and said could she have my autograph, funny. Randi, the DJ, is going to send me an MP3 so I can email it to anyone who wants to hear it. He also asked me if I wanted to do this again, I said sure, it was fun.
I have talked before about the efforts of some of us locals to promote healthy cooking and eating in the area, particularly the local schools. Restore Family Nutrition is our banner and this is a link to the blog which goes with this promotion – there is also a link on my blog list on the right hand side. We are looking for people to participate in the conversation to Restore Family Nutrition.
I have just watched a video on YouTube http://www.youtube.com/watch?v=YnBF6bv4Oe4 which shows how to clean corn without fighting the silks, the cobs come out clean as a whistle. Mind you I don’t know how well cooked they are, probably fine, I often microwave corn in grease proof paper (waxed paper) and it comes out fine, probably even better in the husks.
An incredible story from Ohio about a man who had a preserve with lots of dangerous wild animals, opened all the cages and then shot himself. There were some 58 animals on the loose including 18 rare Bengal tigers all of which had to be shot as explained in the article here. Some of the animals did end up at the Columbus Zoo, but not many of them. What a tragedy, Jack Hanna who is the Director Emeritus of the Zoo was particularly distressed about the rare tigers which he considers to be such beautiful animal. There were also lions, bears, wolves and so on. No-one really knows why the owner did this and shot himself, a neighbour said she thought it was an f*you situation.
I promised the recipe which I spoke about on the radio yesterday. Some years ago we ran a small catering company, we cooked for people in their own homes, and this was always a favourite. We didn’t last long as it was pointed out to us that we needed hefty insurance for such a business.
Roast Pork with Apple and Nut Stuffing
Reader’s Digest The Cookery Year
3.5 Loin of Pork
1 Sml onion
2 oz pecans
2 oz white crustless bread
1 cooking apple
1 stick celery
1 Spoonful chopped parsley
1 oz butter
Salt & pepper
1/2 tsp dried summer savory
3 Tbs veg oil
1/4 pint dry cider
1. Peel and finely chop the onion and roughly chop the nuts. Dice the bread; peel, core and dice the apple. Wash and finely chop celery and parsley.
2. Melt the butter in a small pan over moderate heat and fry the onion and nuts until they are just turning color. Add the bread, apple, celery and parsley and continue cooking until the apple is softened. Season to taste with salt, pepper, summer savory and lemon juice.
3. Open up the pocket of the roast and spread stuffing evenly. Roll up and tie with kitchen string. Roast in a 400° Fahrenheit oven for 20-30 mins then reduce to 350°Fahrenheit and cook for a further 1 1/2 hrs or until juice comes out amber coloured when the meat is pricked.
4. Remove roast and keep warm. Skim off fat in roasting dish. Add the cider and deglaze the pan. Season to taste and put in a sauce boat to serve.
Have a great day