Thursday, December 3, 2009
23 Year Coma,
Something I haven't mentioned is the incredible story of the man (Rom Houben) in Europe who was thought to be in a coma for 23 years and then was discovered to have brain activity. He can now tap out messages on a computer. He has told how he was aware of everything that was happening and was screaming inside. I am glad they now know he is aware, but what a horrible existence he has gone through. The stuff of nightmares and horror stories. I am not quite sure, in my own mind, about him tapping out stuff on the computer as it appears he has assistance and it looks as though it could be the assistant directing the words, presumably that is the wrong impression. Of course since this story, there has been a big rush to check for brain activity in other patients diagnosed as being in a coma. One wonders how many other patients have suffered from a similar situation. We have a busy day today so I am not writing too much this morning. If you want to read a lot more, Marilyn of French Marilyn's Blog (see link this page), has written an article today about infanticide in France. An interesting look at the laws as was and as now is. Eating Well have a recipe here for a dish which is very popular in the southern States. Quite a few restaurants in the coastal area of North Carolina feature a version of this on their menus. I would argue about the iced tea, a nice glass of Pinot Grigio would go well with this dish. Shrimp and Cheddar Grits From EatingWell: May/June 2008 The South's version of creamy polenta, grits are easy to make on a weeknight—especially when topped with quickly broiled shrimp and scallions. Use the sharpest Cheddar you can find for these cheesy grits. Serve with: Sautéed greens and a tall glass of iced tea. 4 servings Ingredients * 1 14-ounce can reduced-sodium chicken broth * 1 1/2 cups water * 3/4 cup quick grits, (not instant) (see Shopping Tip) * 1/2 teaspoon freshly ground pepper, divided * 3/4 cup extra-sharp or sharp Cheddar cheese * 1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip) * 1 bunch scallions, trimmed and cut into 1-inch pieces * 1 tablespoon extra-virgin olive oil * 1/4 teaspoon garlic powder * 1/8 teaspoon salt Preparation 1. Position rack in upper third of oven; preheat broiler. 2. Bring broth and water to a boil in a large saucepan over medium-high heat. Whisk in grits and 1/4 teaspoon pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in cheese. Cover to keep warm. 3. Meanwhile, toss shrimp, scallions, oil, garlic powder, the remaining 1/4 teaspoon pepper and salt in a medium bowl. Transfer to a rimmed baking sheet. Broil, stirring once, until the shrimp are pink and just cooked through, 5 to 6 minutes. Serve the grits topped with the broiled shrimp and scallions. Tips & Notes * Shopping Tips: * Look for quick grits near oatmeal and other hot cereals or near cornmeal in the baking aisle. * Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught. Have a great day.