Passwords, Books and Authors,

I was thinking this morning just how much I hate passwords. You have to have them for practically every site you visit on the web and then trying to remember them when and if you go back. Not so bad if you visit regularly, but those 'once in a while' sites its impossible. I have over four sheets in two columns of passwords printed from my Palm which is where I keep them listed. Its ridiculous. OK for the bank or such sites yes, but is it really necessary on non financial sites? There are all kinds of password remembering programmes, but the experts say its not safe to rely on them. Passwords drive me batty. I have been reading a new series of books by Lois McMaster Bujold called The Sharing Knife, I have read the first book, Beguilement and just have a few pages left on the second Legacy. I am really enjoying them. I don't think I have read this author's works before although I am very familiar with her name so I am not sure why - oops, yes I have read her books before, the Miles Vorkosigan series which I loved. I read them several years ago and had forgotten who wrote them, no wonder I am enjoying The Sharing Knife. Once you find an author you enjoy, one normally likes everything they write - witness Glenda Larke and Karen Miller (see blog links this page) I have enjoyed everything I have read written by them. Elizabeth Moon is another author I really like. For supper tonight Matt is making a Greek zucchini (courgette) dish that we have had before and really like. I thought I would share it with you. There are dozens of recipes for it, this one comes from Mediterranean Cooking for Pleasure. For those of you who don't know how to make a Béchamel sauce, I have included a recipe below. Kolokythia Papoutsakia (Little Zucchini Slippers) 8 zucchini 1 medium onion, finely chopped butter 1 lb minced beef or lamb salt, pepper and cinnamon 1 tomato, blanched, peeled and chopped 1 1/4 cups Béchamel sauce 1 egg Grated Parmesan Allow 2 small zucchini per person and poach them in boiling salted water until they are soft. 10 to 15 minutes. Split them in half and scoop out some of the pulp. Cook the onion in a little butter. Add the minced meat, seasoning and tomato. Cook it on a low heat. Fill the halved zucchini with the mixture and arrange them tightly in a baking dish. Beat the egg and add it, with a little cheese, to the Béchamel. Spoon some of it on each papoutsakia. Sprinkle on some grated cheese and brown under a grill or in the oven. Basic Béchamel Sauce French Food at Home * 1 cup milk * A piece of onion or garlic * 1 x bay leaf * 1 to 2 Tbsp butter * 1 to 2 Tbsp flour * salt and pepper 1. Steep the milk with a piece of onion or garlic and a bay leaf for 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute. Gradually whisk in the milk. Cook, stirring constantly, until thick. Season. 2. For thick béchamel, use ratio of 2 tablespoons butter + 2 tablespoons flour for 1 cup/250 ml milk 3. For very thick béchamel for soufflé base: 3 tablespoons butter, 5 tablespoons flour, 1 cup/250 ml milk. It makes the soufflé more stable. Have a great day.