Wednesday, November 26, 2008
Star Wars, Books,
I have been watching some Star Wars movies on TV, I had never seen the prequel ones before, I missed the first one but saw Part II Attack of the Clones and III Revenge of the Sith, over the last couple of nights showing how Annakin Skywalker became Darth Vader. I didn't think the movies were as good as the original Star Wars films which I thoroughly enjoyed but I loved Yoda, we saw a lot more of him than we did in the original movies. I tried a novel the other day which I ended up abandoning. I got about half way, but then just gave it up as a bad job. Its very rare this happens to me. It was called Juggler of Worlds by Larry Niven and Edward M. Lerner. Maybe it was me, but I just couldn't get on with it. The story was good, but I found the writing didn't run smoothly. I am now reading Saturn's Children by Charles Stross. It looks like a sex book from the cover, but it isn't. The book is about robots. Man is extinct. The heroine is a robot who was originally designed for man's pleasure. Quite a good story and full of adventure. Some very interesting sci fi theories too. I was looking at my list of books from the library. It is split into two as Matt frequently picks up books for me so then the titles go down on his card. There are quite a lot of them. Have to go shopping today as we are bowling tomorrow. We are lunching in a different place so it will be interesting to see what its like. This is the travel league and we always have lunch before the game. Just looking for a recipe to share and I came across the following beef recipe in my Living Cookbook Files. I have no idea where it came from, but it sounds absolutely delicious if somewhat expensive. I have just discovered there is a restaurant called Cyrano so maybe the recipe came from there. Tenderloin of Beef Cyrano 1 kg of tenderloin. 250 g of " very large " Agen prunes. 3 spoonfuls of oil. 1 small tin of mousse de foie gras. 1.5 glasses of madeira wine. 1 spoon of flour. Salt, pepper, several leaves of watercress. - Slice the prunes lengthwise. - Remove the pit. - Replace the pits with a spoonful of mousse de foie gras. - 40 minutes before serving, heat the oil in a casserole and cook the roast. - Sprinkle with flour, moisten with the madeira wine and a half glass of water. - Add salt and pepper. Cover. - Cook for 20 minutes. - Gently place the stuffed prunes in the sauce around the roast and cook for another 10 minutes. - When ready to serve, slice the roast, place the slices on a warm serving dish, place the prunes around the roast and decorate with the watercress. Servings: 6 Have a great day.