Wednesday, July 30, 2014

Teppanyaki, Bowling, Puppy, Time.

Haven’t been to the Teppanyaki Bar yet, going for an early supper tonight. They seem to be incredibly busy, I could only get 5 in the evening although I could have got a lunch booking with no trouble however, our friends preferred a supper time visit. I suppose I could have booked for the following week but…
Bowling was cancelled again for this week as the renovations haven’t been completed. We are somewhat teed off about this but not much anyone can do. This means that when we do go back on August 6 it will be our last Summer League and will be for our banquet. We will be having Kentucky Fried for lunch. We haven’t had KFC for years and I have had a hankering for it lately. We will still be bowling after that but basically on our own.

We are going to meet Zoey, the puppy, next week on Friday. Her mistress will be giving me the first taste of local corn this summer. Matt not so keen.

They say as you get older time goes by much faster. It certainly seems to me that time is flying by. July only started the other day and now we are almost in to August. Impossible. Considering we haven’t done a lot it’s surprising that it has passed so quickly.

I love stuffed peppers and like the idea of doing them in the slow cooker especially at this time of year. Trust Kraft to come up with something easy. My next question, I wonder if they freeze?

Slow-Cooker Italian-Stuffed Peppers


Slow-Cooker Italian-Stuffed Peppers recipe 


What You Need

3 large  bell peppers (any color)
1/2 lb.  Italian turkey sausage
1 small  onion, chopped
1/2 cup  instant brown rice, uncooked
2 Tbsp.  KRAFT Grated Parmesan Cheese
2 cloves  garlic, minced
1/2 tsp.  dried oregano leaves
1 can  (15 oz.) pizza sauce, divided
1-1/2 cups  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Make It


CUT tops off peppers; remove and discard seeds.
CHOP tops; place in medium bowl. Add sausage, onions, rice, Parmesan, garlic, oregano, 1-1/2 cups pizza sauce and 1-1/4 cups shredded cheese; mix lightly. Spoon into pepper shells.
STAND peppers in slow cooker; top with remaining sauce and shredded cheese. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).
* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Substitute
Prepare using extra-lean ground beef.


6 servings
Have a great day
Jo

Monday, July 28, 2014

Japanese Fusion, Flying.

teppenyaki grillI am not sure how long it has been there now, but there is a relatively new restaurant in town. Dake Japanese Fusion Restaurant. When I first saw it I was immediately interested but we haven’t yet been. The have all kinds of things on their menus but they also do Teppenyaki. I decided I would like to go there for lunch and have booked a place at a Teppenyaki grill. A couple of friends are going with us. If you have never been, several people sit up at the bar and the chef cooks the food on the hotplate in front of you. Usually the chefs make a bit of a performance of it and it is great fun. If you check out the link, the menu is shown for the grill. Also pictures of the restaurant.

Dunno about you, but everyone I speak to lately has sworn off flying anywhere. I am not keen on the idea myself either, although statistically it is supposed to be very safe. However, with planes crashing and others being shot down, it does make one somewhat nervous. They never have solved the disappearance of the original missing Malaysian flight either. I think the families must be distraught.

I posted puppy pictures the other day, my friend now has her puppy and she has been posting pictures on Facebook. The puppy's name is Zoey.

Here’s something interesting for ice cream lovers. All the way from Sussex, England. I certainly must give this a try. British single cream is probably equivalent to our whipping cream and caster sugar is the same as our regular sugar. Not sure where one buys rock salt but no doubt I can find some.

Homemade Ice cream in 5 minutes


Recipe by: MegStone

Here’s how to make home made ice cream. It tastes AMAZING and the best part, it only takes 5 MINUTES to make! This fast, simple and fun recipe is perfect not only for a dinner party that forgot the pudding, it's a last minute life saver! But it equally would win any school's science competition since it's a scientific wonder! Great fun Homemade Ice Creamfor kids on a rainy day too. Try this at home, you won't believe it works until you try it! And it makes the best tasting ice cream ever.

Ingredients

Serves: 1
  • 225g coarse rock salt
  • 1 large mugful of crushed ice
  • 150ml single cream
  • 4 tablespoons caster sugar
  • 1 tablespoon vanilla extract
  • Equipment:
  • 1 large plastic, sealable bag
  • 1 medium plastic, sealable bag

Preparation method


Prep: 5 mins
1.
Place the ice and salt in the large, plastic sealable bag.
2.
In the medium sized bag, pour in the cream, sugar and vanilla. Seal tightly.
3.
Place the smaller bag inside the larger bag and seal the larger bag completely.
4.
Shake the bag vigorously, up and down and side to side for 4 to 5 minutes.
5.
Unseal the bags and scoop out the ice cream and serve. Perfect ice cream in 5 minutes!
Tip
You can freeze your ice cream when it's ready, just keep it in the medium-sized bag and place in the freezer!
Tip
Why not try adding chocolate chips? Or make chocolate ice cream? Just add the ingredients in with the cream and sugar and start shaking!

Have a great day
Jo

Saturday, July 26, 2014

Saturday Recipe

I love mussels – did you know The Olive Garden does a very good dish of Moules Marinière - so when I saw this recipe I had to share it.  Unfortunately not something we buy much here as they cost a fortune.

Mussels with Saffron and Citrus

Contributed by Mourad Lahlou

Chef Mourad Lahlou simmers mussels in a lovely saffron cream sauce. Lahlou prefers Mediterranean mussels.Mussels Saffron Cream "The ones I get are called that, but they really come from the Pacific Northwest," he says. "They're plump, juicy and don't toughen up as much as other varieties when you cook them."

Servings: 4 to 6
  1. 1 1/4 cups Riesling
  2. 1 1/4 cups water
  3. 4 thyme sprigs
  4. 2 garlic cloves, smashed
  5. 4 pounds mussels, scrubbed
  6. 1/2 cup heavy cream
  7. 1/2 teaspoon saffron threads
  8. 1 1/2 teaspoons finely grated orange zest
  9. 1 1/2 teaspoons finely grated lemon zest
  10. 2 1/2 tablespoons cold unsalted butter
  11. Kosher salt
  12. Freshly ground pepper
  13. Grilled bread, for serving
  1. In a large, wide saucepan, combine the wine, water, thyme and garlic and bring to a boil. Add the mussels, cover and cook over moderately high heat, shaking the pot a few times, until the mussels open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large bowl.
  2. Pour the cooking liquid through a fine-mesh strainer into a large heatproof measuring cup. Wash the pot and pour in the cooking liquid, leaving behind any grit. Boil the cooking liquid until reduced to 1 1/2 cups, about 10 minutes.
  3. Add the cream, saffron and citrus zests and bring to a boil. Reduce the heat and simmer until thickened slightly, about 3 minutes. Stir in the butter until melted, then stir in the mussels until heated through. Season with salt and pepper and serve with grilled bread.
Have a great weekend
Jo

Wednesday, July 23, 2014

Story, Laptop

Woo hoo – I have had two poems printed in my life and now I have a story in an Indie Writers Anthology. Writers were invited to submit time travel stories – I thought that would be interesting but had no intention of submitting anything, I am not a writer. I have a Jane AustenKindle and when it’s ‘asleep’ it often shows pictures of authors including one of Jane Austen. I was looking at the picture one day and thought “what about all the thousands of writers in her time who didn’t get a chance to publish?”. Thus was born my story. I had the idea but not really the knowledge to put it down on paper so I asked a friend, Jeffery Hargett, to help me. He did. He also submitted a story under his own name. So now both of us are included in the anthology which is available at the link above. I even got a mention in Alex J. Cavenaugh’s blog this week too. Everyone seems to think that now I’ve started, I will keep on writing. I don’t think so. In all the years I have wanted to write, this is the first time I have ever actually had an idea. My only previous effort was some years ago when I started writing a book about my life and also included recipes. I called it The First 60 Years. However, a friend showed it to a publisher who felt I needed to get known before I tried publishing.

I have had my laptop for quite a few years now but when I need to use accents on words, I use a little programme called AllChars for Windows which is shareware and I find very useful as it lists all the ways to make accents or other diacritical marks. So, only today, I suddenly noticed that there were a couple of keys with diacritical marks on them. Duuuh. Having googled, it appears I can only use them with MS Word, and one has to depress and hold the Ctrl key and then the accent key and finally the appropriate letter.  Does not work in my blogging programme – Windows Live Writer. So I will not be bothering, but I am astounded that I never noticed it before.

This sounded delightful and very refreshing.

Creamy Pineapple Mango Gazpacho


Inspired by the flavours of the classic gazpacho, I decided to give this soup a modern spin by showcasing juicy, sweet pineapple instead of tomatoes. This soup makes a great starter or, if served with some grilled chicken or shrimp, a satisfying main dish.

Creamy Pineapple Mango Gazpacho
Yields 6 to 8

Preparation 

4 cups fresh pineapple, diced
1 ripe mango, peeled and diced
1 cup 10% cream
1 cup orange juice
2 tbsp honey
2 tbsp lime juice
1/2 English cucumber, peeled, seeded, and diced
1/2 large red pepper, finely diced
1/2 cup red onion, finely minced
1 jalapeno pepper, finely minced
2 cloves garlic, finely minced
2 tbsp fresh cilantro, chopped, plus more for garnish
Salt and pepper to taste
Instructions
Place the pineapple, mango, cream, orange juice, honey, and lime juice in a blender or food processor. Blend until pureed and pour into a large bowl.
Add the cucumber, red pepper, red onion, jalapeno pepper, garlic, and 2 tablespoons of cilantro. Stir to combine.
Season with salt and black pepper to taste.
Cover and refrigerate for at least one hour before serving. Garnish with extra cilantro before serving.

Have a great day
Jo

Saturday, July 19, 2014

Saturday Recipe

When I saw this recipe I couldn’t resist sharing it although of course the season for fresh Canadian asparagus has been over for a couple of weeks now.

Grilled Asparagus and Melon Salad

 
This salad is a new twist on the classic combo of melon and prosciutto. Grilled asparagus keeps a slight crunch and also has a smoky char to it that pairs with the creaminess and subtle flavor of mozzarella and the fruitiness of melon. To top it off: crumbled prosciutto. I’ve always loved the salty tang of prosciutto, but since I started baking thin slices of it to make brittle, crispy chips, my love has become a full-blown obsession; they just seem to make everything taste better.

Makes 4 to 6 servings

Ingredients

    Grilled Asparagus and Melon Salad photo
  • 2 ounces thinly sliced prosciutto
  • 2 tablespoons pine nuts
  • 1 pound asparagus, trimmed
  • 2 tablespoons plus 2 teaspoons olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1/4 small melon (about 12 ounces), peeled, seeded, and cut into 3/4-inch cubes
  • 4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes

 

directions

  • 1 Place an oven rack in the center of the oven and preheat the oven to 350°F.
  • 2 Line a rimmed baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes, until crispy. Drain the prosciutto on paper towels and set aside to cool. Chop the prosciutto into 1/4-inch pieces.
  • 3 Meanwhile, heat a small, heavy skillet over medium-low heat. Add the pine nuts to the hot skillet and stir them until they become fragrant and golden brown, about 5 minutes. Transfer to a plate to cool.
  • 4 Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • 5 In a medium bowl, toss together the asparagus and 2 teaspoons of the olive oil. Season with salt and pepper. Grill for 2 to 3 minutes on each side until crisp-tender.
  • 6 In a medium bowl, combine the lemon juice and remaining 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper. Add the melon and mozzarella cheese. Toss to coat.
  • 7 Arrange the asparagus on a platter. Spoon the melon and mozzarella cheese on top of the asparagus. Drizzle any remaining dressing from the bowl over the top. Sprinkle with the prosciutto and pine nuts and serve.
Source: Giada De Laurentiis

Have a great weekend
Jo (2)





Tuesday, July 15, 2014

Words of Radiance, Puppies.

I wrote about this ginormous book on July 1 and on July 14 I finally Words of Radiancefinished reading it. It was fairly slow going, I found I needed to keep stopping, I think, in order to absorb what I had read maybe. It is an excellent book but way too big. You can get an e version from Amazon for about a quarter of the hard book price. However, one would miss out on the drawings, at least that is my assumption. I must say I now would like to read it again and I just might end up getting the e version of both The Way of Kings and the Words of Radiance by Brandon Sanderson. As I said before, the book weighed over 3 lbs and was about 3 1/4 inches thick. Very heavy to read but I am glad I read the book the first time rather than a Kindle version first. I now discover that there are supposed to be 10 books in the series, horrors. I have a nasty feeling I may not be here to read the end. If it takes anything like as long as some other books I have read, The Wheel of Time Series or Earth’s Children for instance. I haven’t said much about the story, I am not too sure how much I have taken in anyway. The concept is excellent but there is a hell of a lot to push into my poor little brain and I am no reviewer. It did jump around a bit especially at the end when the climactic scenes are unfolding and one jumps from one protagonist to another.  Like I said, I would like to read both books again and may well do so either by borrowing from the library again or by purchasing Kindle versions.

I had kind of determined not to blog until I had finished the book and Australian Sheepdog Pupspossibly not til the end of July. My blogging may still be intermittent for the next couple of weeks. In the two weeks following this one we will not be bowling as they are doing renovations so we might do a bit of travelling Puppy bumsaround. Ve shall see. A friend has invited us over to lunch and as she is due to get a new puppy we might wait until she has it at home. She is replacing her Australian Sheepdog with another one and has been posting pictures of the puppies on Facebook, absolutely adorable. I had to include the second picture, tickled me. I think my friend will likely go for the brown and white. I loved the dark brown one but I can’t have a puppy sadly.

This sounded a good summer recipe from Food and Wine.

Avocado-and-Shrimp Salad with Red Goddess Dressing

Contributed by Jonathan Waxman

SERVINGS: 4 to 6

Chef Jonathan Waxman makes his tangy goddess dressing red instead of the classic green, using red bell peppers for color and flavouAvocado and Shrimp Red Goddessr.

  1. 1 roasted red bell pepper, chopped
  2. 1 shallot, minced
  3. 1 garlic clove, minced
  4. 1 teaspoon minced jalapeño
  5. 3 tablespoons plain yogurt
  6. 1 tablespoon apple cider vinegar
  7. 1 teaspoon fresh lemon juice
  8. 1/4 cup plus 1 tablespoon extra-virgin olive oil
  9. Kosher salt
  10. 1 head of lettuce, torn into large pieces
  11. 1/4 cup cilantro leaves
  12. 1 teaspoon fresh lime juice
  13. 2 Hass avocados, cut into wedges
  14. 1 pound cooked shrimp
  1. In a blender, combine the roasted pepper, shallot, garlic, jalapeño, yogurt, vinegar and lemon juice and puree until smooth. Scrape the puree into a medium bowl and whisk in 1/4 cup of the olive oil. Season with salt.
  2. In a large bowl, toss the lettuce with the cilantro leaves, lime juice and the remaining 1 tablespoon of olive oil; season with salt. Arrange the dressed lettuce, avocado wedges and shrimp on plates and drizzle with some of the dressing. Serve the remaining Red Goddess dressing on the side.
Make Ahead The dressing can be refrigerated overnight.

Have a great day
Jo

Monday, July 14, 2014

Pallas Cat

Just so’s you don’t forget me.

Pallas CatThis is an animal I have never heard of before, it apparently lives in the Himalayan mountains and was discovered when researchers were looking for snow leopards. There is a video of what happened when the Pallas Cat realised there was something odd outside its lair. A remote camera.  They describe it as an animal that looks half house cat and half snow leopard. I am always staggered when I hear of new animals which have never been seen before. In certain areas of the world they are making new discoveries all the time but not usually of such a large animal as this one.

Tried this recipe the other day. It was delicious. In fact we had Canadian salmon and I still l had some asparagus left. Béarnaise Sauce is one of the classic French sauces. Of course whilst I have been gone, fresh Ontario asparagus has also gone. You can still see the tear tracks down my cheeks.

Norwegian Salmon Béarnaise

 
  • 4 servings
Grilled Norwegian Salmon covered in a warm, rich Béarnaise sauce and placed atop a bed of tender asparagus. An easy made dish for ready to amaze!
Norwegian Salmon Béarnaise

Ingredients

Number of servings 4

4 each 5-6 oz Norwegian Salmon fillet(s), skin removed
3 eggs
2 tbsp lemon juice
1.5 tbsp water
Tabasco
.5 lb butter
6 sprig tarragon
.75 lb asparagus
salt
fresh cracked pepper
 

Procedure

The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end
  • Prepare the grill.
Béarnaise
  • Separate yolks from whites, reserving yolks. 
  • Melt the butter.  
  • Chop the tarragon. 
  • In food processor, combine egg yolks, lemon juice, water, Tabasco, salt and pepper. 
  • While processor is running, slowly add melted butter, and then tarragon. Process another 30 seconds, then reserve and warm.
Asparagus
  • Blanch asparagus in salted boiling water until tender, about 2 minutes. 
  • Reserve and keep warm.
Salmon
  • Season salmon with salt and pepper. 
  • Grill salmon over medium-high heat for 2-3 minutes on each side, or to desired temperature. 
  • Divide asparagus onto 4 plates place salmon on top and then spoon warm béarnaise over the salmon. 
Serving Suggestion:
  • Serve with roasted potatoes.
Have a great week
Jo (2)









Friday, July 4, 2014

Salad Recipe

Yeah I know, I am taking a break but couldn’t resist sharing this. Made it years ago and then somehow forgot it. Happen to have some feta left over in the fridge.

Warm tomato-feta salad

Jan 1, 1995 Chatelaine
 
Makes:
4 to 6 servings
Roberto Caruso
Roberto Caruso

Ingredients

  • 8  whole tomatoes, ripe but firm
  • 1 to 2 tbsp ( 15 to 30 mL) olive oil
  • 1  head romaine lettuce
  • 2  whole green onions, thinly sliced
  • 1/3 cup ( 75 mL) olive oil
  • 3 tbsp ( 45 mL) balsamic or red wine vinegar
  • 2 to 3  minced garlic cloves
  • 1 tsp ( 5 mL) dried leaf oregano
  • generous pinches of salt and freshly ground black pepper
  • 1 cup ( 250 mL) crumbled feta cheese
  • 1/4 cup ( 50 mL) finely chopped fresh basil (optional)
If you like Greek salad, you’ll adore this version in which warm barbecued tomatoes slightly melt the feta. It makes a stylish vegetarian entrée.
 

Instructions

  • Preheat barbecue and lightly oil grill. Place whole tomatoes on grill. Do not core tomatoes. Brush lightly on all sides with 1 to 2 tablespoons (15 to 30 mL) olive oil and turn frequently until tomato skins are lightly charred, from 10 to 12 minutes. Skins will break during barbecuing but tomatoes will not be mushy.
  • While tomatoes are being barbecued, shred lettuce and place on a serving platter or in a bowl. Evenly sprinkle with sliced green onions. Then, in a small bowl, using a small whisk or fork, whisk 1/3 cup (75 mL) olive oil with vinegar, garlic, oregano, salt and pepper. Set aside and let flavors meld until ready to use.
  • When tomatoes are hot, remove to a cutting board. Core, then coarsely chop or cut into wedges. Scatter over lettuce. Immediately sprinkle crumbled feta over warm tomatoes. Then drizzle with olive oil mixture. Sprinkle with fresh basil. Toss and serve immediately with thick slices of whole grain bread.
Have a great day
Jo




Thursday, July 3, 2014

Blog Vacation

For the first time since I started writing a blog some years ago, I have decided to take a break. Not sure how long for. Of course the minute I say this, I will think of all kinds of things I MUST write about.

To all my US friends, I hope you have a fabulous 4th.

So, see you on the flip side.

Have a great time whilst I am away.
Jo

Wednesday, July 2, 2014

More about Boats

I am sorry, I totally forgot about blogging so I decided to repost one of my earliest blogs from 2007.

Saturday, October 27, 2007

Talking about Iota yesterday and Thames Barges in general, I recalled a funny story about how little water they needed to float. A skipper and a young boy were working the barge, it was the youngster's first trip. Because the wind was in the wrong direction, they had to tack the barge upriver (tacking is zig zagging to catch the wind). In the youngster's opinion they were getting awfully close to the shore and he mentioned it to the skipper. "Be them seagulls swimming or walking?" said the skipper, "swimming" was the reply. "OK we carry on". Few minutes later the same discussion took place and the answer was still the same. After this happening again, the boy was getting frantic, once more he nagged at the skipper who said "Be them seagulls swimming or walking?" they boy checked and replied "walking". "OK" said the skipper "come about". (turn round).

I was also remembering the first time we went to Holland. We went into a cafe for tea and as this was just after the war, I was staggered to see cream cakes and chocolate cakes and all kinds of rich foods, we were still on rationing in England. I remembered I ordered a chocolate cone which was filled with cream. I called it a imagechocolate marlin spike http://en.wikipedia.org/wiki/Marlinspike which was a tool I was very familiar with. I think we all stuffed ourselves stupid that day. Another occasion with Iota, we were returning to our berth in Oar Creek, Kent and had to turn the barge round. Unfortunately the tide was falling and we got the barge stuck across the creek. The bow was on one mud bank and the stern on the other with a big gap underneath the middle. All the local "old boys" saw this and prophesied Iota would break her back. I think my father took the opportunity to scrape off a few barnacles. I am sure he was worried sick though. However, several hours later, the tide came in again, we finished turning her round and moored her properly. No damage done. Talk about luck.The "old boys" included three who worked at a local ship yard (just a small place in those days) and they were so skilled they could use an adze to shave wood. There were two of them around 75-80 and the third, whom they called the Young'un was about 60.

Eventually, after living on Iota for about 8 years, and having moved back to Hoo, imageKent, my father sold her and bought another boat. The Sunfish. She was a converted fishing boat or an MFV. I don't think she was ever used as a fishing vessel, but she was used as a mine sweeper during the war. She was mostly powered by engine although she did have small sails. That boat would go anywhere in anything. We rode out a force 8 gale in the North Sea once, bloody uncomfortable for the passengers, but the boat was quite happy. To "ride out" a gale, you put one sail one way and the other sail the other way and hope you don't move very far. When you are being tossed about in a gale like that, cooking is not too easy. We had a big 4 oven Aga Cooker in the galley (kitchen) and we used to put a pot of Storm Nosh on it. This was made by tossing in cans of beef stew, cans of veg, cans of soup and lots of curry powder. It was very satisfying and easy to eat and also, surprisingly enough, tasted pretty good.

One time we were in bad weather like that, someone who was crewing with us, had brought a huge catering sized can of corned beef. My father and a couple of the other men on board had opened the can and made sandwiches. They then brought the rest of the corned beef up to the deck house just below the wheel house (they were steering the ship from the wheel house) in case they got hungry again. I was lying down in the deck house feeling somewhat queasy, and remember that corned beef sliding from side to sideas the boat tossed around (there were fiddles which are small railings put round tables or other flat surfaces to stop things sliding off in a storm) and slapping up against one of the ship's radios. Must have been difficult to clean that up. Yes, I did get seasick, although eventually I learned to tell myself the trip was only so many hours long so it wasn't worth being ill. Originally I was one of the people who was afraid they were going to die and then afraid they weren't. A number of years later, my parents took in my three orphaned cousins who were pretty young at the time. Because they had no conception of controlling where and when they were ill, my mother conceived the great idea of tying sand buckets (small ones used at the beach) round their necks – it worked brilliantly.

I wasn't frantically keen on the sailing part, but loved it when we got where we were going. We used to go to France a lot, Belgium a lot, my dad was a member of the North Sea Yacht Club in Ostend as we went there so often. Holland, Germany, Denmark and Norway were all on our itinerary. I mentioned yesterday that my father was a good cook, this is one of his recipes. I don't know where it came from, too many years ago to find out. This was my father’s recipe.

Chorio


1 fillet of haddock or cod per person (haddock is best if you can get it)
1 tube tomato puree
1/4 coffee cup (demi tasse) garlic
pinch cayenne
red wine
tarragon vinegar
1 can tomatoes
1-1/2 lge onions
2 tsp paprika
pinch mace
cornstarch
1 slice bread per fillet

Soft fry onions and garlic in oil, add paprika, puree, tomatoes. Thicken with cornstarch and then reduce with red wine. Add cayenne to taste and mace. Simmer sauce for about an hour until all well blended to form a puree. Place fillets in greased baking dish.
Sprinkle with vinegar and seasoning. Cover with greased waxed paper. Poach for
approximately 20 mins at 425 F Fry bread crisp in olive oil, serve fish on top covered with sauce.

Have a great day
Jo (2)

Tuesday, July 1, 2014

Canada Day, Tree, Book Size.

Canada Maple Leaves
To all my Canadian friends, happy Canada Day to you.

Actually I am not celebrating because yesterday I picked up my last asparagus for 2014 so now I am feeling sad. I bought some honey and some strawberries too. I may have to go back for more honey as I have gone nuts about having it on my plain yoghurt. Delicious. In fact I tried something new, I mixed my plain yoghurt with honey and then poured it over my strawberries. It was really good and not nearly as many calories as cream and sugar or even sweetener.

There is a tree that Japanese Tree Lilacwe have seen all over the place this year, seen it other years, but not so many of them. I was trying to identify it online and it seems to me that this one is the same. This is called a Japanese Tree Lilac. It is really pretty to see although I have not been up close to one. Would you believe there seem to be several in the park which is outside our windows although they are over on the other side. If I haven’t got the right tree, it is very similar. I can't understand how we never noticed these trees in the park before.






Matt picked up my library book Words of Radiance by Brandon Sanderson for me and I Book Sizeswas staggered by the size and weight of it. Out of interest, I measured it, it is 2 1/4 inches thick and 3 1/4 lbs in weight. this is a picture showing it in comparison to a more normal book, which in itself is quite a heavy volume. And people wonder why I like to read my books on Kindle. Kindle So very much easier to handle. Not only that I can prop it up on my treadmill to read when I am walking on it.









This looked like a good summer soup; I love soups as most of you will know.  Matt complains there is no room in the freezer because of them but I notice he never refuses to eat them. This is from My Recipes.


Summer Squash and Corn Chowder


Enjoy soup in the summertime by making this satisfying chowder with the season's best produce. Top with cheese and bacon Photo: John Autry; Styling: Mindi Shapirofor kid appeal.

Cooking Light AUGUST 2010
  • Yield: 4 servings
Ingredients
  • 2 slices applewood-smoked bacon
  • 3/4 cup sliced green onions, divided
  • 1/4 cup chopped celery
  • 1 pound yellow summer squash, chopped
  • 1 pound frozen white and yellow baby corn kernels, thawed and divided
  • 2 1/4 cups 1% low-fat milk, divided
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
Preparation
1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

Have a great day
Jo