Pilots Asleep? This Rough Magic.

I saw it on the news last night and again on GMA this morning. About the plane which travelled 150 miles past its destination because, the experts think, the pilots were asleep. What a lovely thought, I am travelling in a plane from a to b and my driver(s) is/are asleep!!! The pilots themselves said they were involved in some a heated discussion about airline policy, yes sure. If you want to read what GMA has to say click here - apparently pilots do fall asleep at the controls, well, maybe that's OK if there are two of them and one stays awake, but......... Not a lot happening in my life at the moment, we go bowling as usual this afternoon. I am currently reading a book called This Rough Magic - which title was used by Mary Stewart years ago and has now been used by Mercedes Lackey and two co-writers, Eric Flint and Dave Freer. I am enjoying the story but it is somewhat slow going. In both cases the book is written with the main story set on the island of Corfu in Greece, however, in Mary Stewart's novel it was referring to the Shakespeare play The Tempest and the time when Prospero drowned his magic books "This rough magic I do abjure" and the theory that Corfu could have been the setting for the Tempest. In Merecedes Lackey's book it refers to the ancient magic which purportedly exists on the island. Well its a spec fic book after all. There is an excerpt from the book here if you would like to check it out. I also very much like the Mary Stewart book which was written in 1964 which is more romance than anything. Eating Well has published a number of comfort food recipes, I wouldn't have thought of Beef Stroganoff as being comfort food, but it is a dish I enjoy. Here is their healthy version of this classic dish. Beef Stroganoff A little tender beef goes a long way when it is supplemented with flavorful mushrooms and enriched with a robust sauce in this healthy stroganoff. 6 servings * 1 pound whole-wheat egg noodles * 8 ounces filet mignon or sirloin, trimmed and thinly sliced across the grain * Salt & freshly ground pepper to taste * 2 teaspoons extra-virgin olive oil, divided * 1 onion, sliced * 8 ounces mushrooms, sliced (3 cups) * 1 tablespoons all-purpose flour * 1/4 cup dry red wine * 3/4 cup reduced-sodium beef broth * 1 teaspoon Dijon mustard * 3 tablespoons reduced-fat sour cream * 1 tablespoon chopped fresh parsley Preparation 1. Bring a large pot of water to a boil. Cook noodles until just tender, 8 to 10 minutes or according to package directions. 2. Season beef lightly with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook the beef in 2 batches until browned, 1 to 3 minutes per side; transfer to a plate. 3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and sauté until softened and lightly colored, about 3 minutes. Reduce heat to low, add mushrooms and sauté until they are just beginning to give off their moisture, 2 to 3 minutes more. Add flour and cook for 1 minute, stirring. Stir in the wine and let evaporate, about 30 seconds. Stir in broth, bring to a simmer, stirring, and cook until thickened, about 2 minutes. Stir in mustard, sour cream and parsley. Season to taste with salt and pepper. Add the reserved beef and cook just until heated through. Serve over the cooked noodles.