"Crippen Was Innocent You Know"

For years my first husband, John, used to say "Crippen was innocent you know", in a tongue in cheek manner implying just the opposite. Well now it appears, he was innocent. This may not mean a lot to North Americans, but it certainly will mean something to lots of English people. If you are interested, you can read about the case here, it is one of the most famous criminal cases in the UK and I certainly remember hearing all about it when I was a young woman. Last night we saw a programme detailing the use of modern forensics on the case and it appears that the human remains they found were not only not his missing wife, but were not even female. They do not know and I don't think they have any way of finding out, who the remains could have belonged to, but there is a strong opinion that some of the evidence was planted. Either the remnants of Crippen's pyjamas were planted, or possibly even the remains themselves. The living relatives of Crippen, who was an American, are endeavouring to get the British Government to issue a pardon. A fascinating programme. I just wish John was still alive to have seen it.

Another interesting thing about this crime, it was the first time forensic pathology was used in a case. It was, by today's standards, very primitive, but tissue slides were still available in the archives of the Royal London Hospital. There is an article here which details the seven years of research carried out by John Trestrail head of the regional poison centre in Grand Rapids, Michigan. Scotland Yard also had the original files and evidence in their storage, but at first they were less willing to allow it to be examined, especially not in the States.

Here is another recipe from one of our favourite magazines, Food and Drink from our Liquor Board. Zucchini Tart with Feta and Mint. Serves 6 2 Tbs unsalted butter 2 medium zucchini (10 oz), sliced into rounds 1/8" thick 1 tsp chopped garlic 2 Tbs chopped mint Salt and freshly ground pepper 1 large egg 1 large egg yolk 3/4 C 18% cream 3 oz feta cheese, crumbled One 9 inch tart shell, partially baked (if you buy a frozen one, follow directions on packet) Preheat oven to 350°F. Melt bugtter in a frying pan over medium heat. Add zucchini and sauté for 3 minutes or until beginning to soften. Add garlic and stir to combine. Turn heat to medium high and continue to cook for 1 minute or until zucchini is just cooked through and juices have evaporated. Remove pan from heat, stir in mint, season with salt and pepper to taste and set aside. Beat egg and yolk with cream until uniform. Season with salt. Sprinkle feta over prepared tart shell. Pour over half of egg mixture. Add zucchini mixture in an even layer and pour over remaining egg mixture. Place tart on a baking sheet and bake in the lower third of the oven for 30 to 35 minutes or until set and lightly golden. Let cool for 10 minutes before serving. Have a great day.