D-Day, The Odd Couple and Scallops Again.

Not sure why I remembered particularly this year, but today is the 65th anniversary of the Normandy landings during the Second World War. I just asked Matt if he remembered much about it, he said yes, he remembered all the planes flying overhead on their way to France and two American planes colliding and almost landing on his house. He doesn't know how they missed; they skimmed his house, the houses across the street and ploughed into the ones behind that who were on a slight hill. Oh, by the way, he didn't have, nor did he need, counselling. Poor Matt has had a blood pressure monitor on for the last 24 hours with the result that he didn't get much sleep last night. It inflated every hour. He returns it this morning. He had to pay $50 for the privilege of being kept awake and in a country of socialised medicine, having to pay anything is not good. Its his check up a year after last seeing this doctor. For lunch, I tried the salad I posted yesterday, it was very good. I had never thought of using raw asparagus in a salad and I really enjoyed it. This afternoon I am off to Drayton Festival Theatre to see The Odd Couple. Should be fun - this pic shows the original odd couple in the movie. This is the first of the four shows I have planned to go to this year. Because I can't find anyone else to go with me this year for various reasons, Matt has actually said he will go to a couple of the shows I am not yet booked for. Bit late now though for one of them. May not get tickets. Tonight Matt is making Scallops Parisiennes which is one of our favourite dishes. I see I have posted the recipe twice, most recently on April 8 which is when we had it last time. Unless you live right by the ocean, frozen scallops are a good buy because they retain all their juices. This is an interesting picture to me, from our years living in North America, I have never seen scallops with the roe left on (the orange part) in England we always ate that and it is delicious. I love Wolfgang Puck's recipes and this one is no exception. I am not sure I agree with him about the buns, but it is your choice. Honey Marinated Beef Skewers with Asian Cole Slaw Wolfgang Puck, For GMA Servings: 6 I like to serve these beef skewers on a hot dog bun, so that way, it makes it easy to serve them at parties without having to use a knife and fork. # 6 bamboo skewers, about 9 to 12 inches long # 2 pounds strip steak or filet or any other tender cut of beef, cut into 1/2-inch cubes # Marinade: # 1/2 cup soy sauce # 1 tablespoon honey # 1 teaspoon chile flakes # 1 tablespoon chopped ginger # 2 tablespoons scallions # Asian Cole Slaw: # 1 bunch green scallions # 1 head of green cabbage # 1 large organic carrot # 1/2 cup mayonnaise # 1/4 cup rice wine vinegar # 1/4 cup honey # 2 tablespoons sesame oil # Salt and freshly ground black pepper # 6 hot dog buns (optional) Soak the skewers in cold water for about an hour. Drain and pat dry. In a medium bowl, whisk together the marinade ingredients and set aside. Thread the beef cubes onto the skewers and place in the marinade for about 1/2 hour. Slice half of the scallions, cabbage and carrot into thin julienne and place in a salad bowl. Reserve the remaining scallions, which you have also julienned. In a small bowl, combine the mayonnaise, rice wine vinegar, honey and sesame oil until thoroughly mixed and pour over cabbage mixture. Check salt and pepper to taste and let marinate for 1/2 hour before serving. Preheat grill or broiler while skewers are marinating. Cook beef skewers for about ten minutes or until desired doneness. Divide cabbage slaw onto 6 plates. Place skewers on top and sprinkle with remaining scallions. If using hot dog buns, drizzle them with a little olive oil and grill until well toasted. Spread cole slaw on the bottom of the bun. Place meat on slaw, hold bun, and remove skewer. Top with remaining bun. Have a great weekend.