Thursday, May 20, 2010

Saved by a Cooler, The Travoltas, Sir Ben.

An incredible story this morning of a trio out fishing - stormy seas and their boat capsized. They survived more than 48 hours by hanging on to a cooler. Their life jackets were lost in the accident (er, why weren't they wearing them?) so the cooler saved them. They had no water or food and were being stung by jelly fish as well as trying to paddle and were finally found by another boat. If I were the manufacture of that cooler, I would be inclined to make capital out of that story.
GMA were delighted to report that the Travoltas were going to have another baby. The wife, Kelly Preston, is 47 which is not young to have a baby. They have had one hell of a year from everything that was said starting with the loss of their 16 yr old son, then someone trying to extord $25 million from them, ending with the loss of two of their dogs which were killed by a service vehicle at an aiprot. Of course this pregnancy has sparked a media frenzy about "replacement" children and should they or should they not do such a thing. Everyone has to get their pennyworth in. Travolta is already on record as having said he would like a large family. Shut up all you analysts and let them get on with their lives.
Sir Ben Kingsley was interviewed today too, there is a new film with him in it, The Prince of Persia: The Sands of Time. I had no idea he had changed his name from Krishna Pandit Bhanji. He did it just before he played Ghandi in 1982, which he described as somewhat ironic. He has always been one of my favourite actors and I thought he was absolutely brilliant as Ghandi.
I have been thinking about something different to do with shrimp for supper tonight and on they have two, a risotto with asparagus and shrimp, and a salad. Here is the salad.
Asparagus Shrimp Salad
1 ½ lb of asparagus, cleaned.
1 lb of shrimp, shelled and cleaned.
1 oz of grated Monterey Jack cheese.
1 medium red bell pepper, sliced.
¼ cup of green onion, sliced.
2 tablespoons of parsley, minced.
One slice of lemon
Lettuce leaves.
½ cup of salad oil.
4 tablespoons of vinegar.
1 tablespoon of parsley.
1 tablespoon of basil.
1 tablespoon of oregano.
¼ teaspoon of salt.
Dash of cayenne.
Pinch of pepper. DRESSING
Combine all of the dressing ingredients.
Cook the shrimp; drain and set aside. Cook the asparagus until crisp-tender; drain well. Place the shrimp, asparagus and slice of lemon in mixing bowl. Pour the herb dressing over all, cover and refrigerate, stirring once or twice. Combine the red bell pepper, onion and parsley. To serve, drain the shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with the pepper/onion/parsley mixture.
Have a great day

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