The men's figure skating last night was a joy to watch. Evan Lysacek won with an absolutely flawless performance which was really fabulous. Evgeny Plushenko didn't land his quad perfectly although otherwise he gave an excellent, if not so inspired, performance and was obviously very disappointed not to win although he didn't take it all that well and proceeded to criticise the marking sytem. Lysacek had to skate first in his flight and I have often debated how good or bad that is, at least you don't know how well the others have done, but then because you don't know, you don't know what you have to compete with. Evan Lysacek skated his heart out and it paid off.
Well Tiger Woods made an unrevealing statement to the world - to me this business of "sexual addiction" is a cop out. Now every man who is unfaithful (or every woman I guess) can say, so sorry darling I am addicted to sex. Balderdash and I am actually thinking something a lot stronger. None of it has really got anything to do with golf, if he is going to continue to play, get out there and do it and sort your marital problems out on your own.
Something I was surprised to learn this morning, there are more tigers in the US, not all of them in zoos, than there are in the wild. In fact only 6% of the 5,000 tigers in the US are in regular zoos. Below is a web site from World Wildlife which talks about the tiger distribution in the US. I, among many, love to see these animals and would hate for them to disappear, but I am certainly not sure private ownership is advisable. http://www.worldwildlife.org/enewsletter/1002answer3.cfm?enews=enews1002c I recently saw a programme about a guy who owned a stack of tigers and who had quite a few taken from him - I don't remember all the details but it was considered unsafe - he said he had a better safety record with tigers than a lot of zoos. There was another man who fought for his right to keep tigers last year and then ended up being killed by one of them. I wonder what he thought when it was happening "oops I was wrong". World Wildlife Fund are concerned that privately owned tigers contribute to the world wide market in tiger parts for medicinal purposes amongst other things. Something I read a lot about in a recent article in National Geographic. I wrote about it at the time, regarding a lot of animal smuggling which is headed by a syndicate based in Malaysia.I didn't watch much of Good Morning America today, but Matt was particularly interested in this cauliflower dish which Emeril Lagasse did as an accompaniment to his pork loin recipe. I am always interested in different vegetable recipes. For Matt as much as anyone, here is Emeril's recipe.
Oven Roasted Cauliflower with Roasted Shallot-Garlic Butter A Veggie Dish Your Family Will Love From the Kitchen of Emeril Lagasse Servings: 4 "The caramelized edges bring out a sweet, nutty flavor and theshallot butter that it's tossed in at the end. ... Oh, baby, don't make me talk about it." -- Emeril Lagasse Ingredients 4 large shallots, halved lengthwise 3 tablespoons olive oil Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter (1/2 stick), at room temperature 1 teaspoon minced garlic 1/2 teaspoon freshly squeezed lemon juice 1 large cauliflower, cut into large florets Directions Preheat the oven to 450°F. Line a small baking dish with aluminum foil. Place the shallots in the prepared baking dish and drizzle them with 1 tablespoon of the olive oil. Season with kosher salt and pepper. Roast until they are soft and caramelized, turning them if necessary to promote even browning, 15 to 20 minutes. Set the shallots aside to cool. When they have cooled, finely chop the roasted shallots and transfer them to a small bowl. Add the butter, garlic, lemon juice, 1 /4 teaspoon kosher salt, and 1 /8 teaspoon pepper, and mix well to combine. Set the shallot-garlic butter aside while you grill the cauliflower. Brush the cauliflower with the remaining 2 tablespoons olive oil and place the florets on a baking sheet. Place the baking sheet in the oven and cook until the florets are golden on the bottom edges, 4 to 5 minutes. Continue cooking, turning occasionally, until they are evenly browned around the edges and crisp-tender, 5 to 7 minutes longer. Transfer the cauliflower to a large bowl, and add the shallot-garlic butter. Toss to combine. Season to taste with kosher salt and pepper, and serve either hot or warm.