Right now its about 4 on a Sunday afternoon and I think practically the whole of North America is watching ice hockey between the Canadian and American teams in Vancouver. The Canadians were horrified at being beaten once already by the US. Its the Canadian's game don't you know, we can't possibly lose. I hate to imagine the crashing disappointment if Canada ends up with the silver. Matt and I are not really into hockey, but we are both interested in seeing Canada get another gold, if possible. Canada has done so well at this winter Olympics bearing in mind how few of us there are in this great big country. Everyone is feeling very proud of our athletes.
Monday: OK so I watched the game, well most of it, I certainly saw the final goal in overtime when Sidney Crosby excited everyone across Canada by scoring the winner. This gives Canada a record number of gold medals, 14. They don't exceed the US or Germany's total goals, but we are the leaders in the amount of golds we have. I am not a sports person (other than bowling) but I love to watch the Olympics - summer or winter - and have very much enjoyed this year's winter games. I think, personally, Vancouver did a super job especially in view of the lack of snow. It is a pity the whole thing got off to a bad start with the luger death before the beginning, but the show must go on, and go on it did. Matt commented that he couldn't believe I was delaying supper to watch hockey on TV.
Sadly, Marie Osmond's son jumped to his death this weekend from his apartment building. It is being frequently mentioned, but the Osmond's are asking for privacy. Meanwhile Chile suffered an earthquake which was vastly stronger than the one in Haiti although it appears that the buildings in Chile were better prepared, structurally, and they have a much better infrastructure there. They are talking 700 deaths, which is amazing considering the magnitude of the quake. There has been a lot of food looting and the government have told supermarkets to give away the food - I guess they are going to subsidise it. There isn't anywhere really safe from earthquakes, but some places are less safe than others. I am glad I don't live in those areas. I have mentioned it before that I felt a shake once here in Ontario quite a few years ago, at the time I didn't know what it was, but the office building, where I was working, shook. Matt was at home and didn't feel a thing. That's the closest I ever want to get, thanks.
Today Glenda Larke's newest book, Stormlord Rising, should be available in Australian bookstores. Now I have to move heaven and earth in order to get hold of it.
I was just wondering what recipe I would share with you when I heard an email ping and discovered I had received this one from Mushrooms Canada. I love Brie and I love mushrooms, so what's not to like here? One comment from me. I don't know how good you are with a processor but if I tried to chop all these items in mine, I would end up with a mushroom paste. I prefer to do such things by hand.
Baked Mushroom Topped Brie
1/2 cup coarsely chopped onions 125 mL 1/4 cup finely chopped walnuts 50 mL 1 large clove garlic, sliced 1 1/2 tsp Each dried thyme, rosemary and pepper 2 mL 1 tbsp olive oil 15 mL 1 tbsp balsamic vinegar 15 mL 1 (200g) wheel cold Brie cheese 1 2 tbsp finely minced fresh parsley 25 mL or chives (optional)Finely chop mushrooms, onions, walnuts and garlic, thyme, rosemary and pepper in food processor.
Heat oil in large skillet over medium heat; cook and stir mushroom mixture for 5-7 minutes or until all liquid has evaporated. Stir in vinegar and cook 1-2 minutes. Remove from heat and cool to room temperature; cover and chill. At serving time slice the wheel of Brie in half horizontally and place cut side up on oven-proof serving plate or baking pan. Spoon the topping evenly on cut surfaces of Brie. Bake in 350ºF/180 ºC oven for about 8-10 minutes or until cheese is beginning to melt. Sprinkle parsley or chives on t.
Makes 12 servings
Variation: To barbecue, place cheese on presoaked cedar plank and barbecue, covered over medium –high heat for 8-10 minutes. Tip: For smaller groups, bake and top one half of the cheese at a time; wrap the other half securely in plastic wrap and refrigerate.