Wednesday, June 23, 2010

Jason and the Camels, G20, Inmate Credits, Home Security.

I was so pleased to hear they found Jason, the tiger and the two camels, Sean and Todd, alive and well – someone had obviously given Jason water at least, the camels were not in such urgent need. Police actually received a tip on Monday night apparently. A very odd business. Obviously I was wrong about my animal smuggler or trader suspicions, and very glad I am that I was wrong. It puzzles me that the thieves abandoned the truck in one place and the trailer in another.

This weekend Ontario and in particular Toronto, is gearing up for the G20 summit. Millions of dollars have been spent in preparing for this and the security is horrendous. One of the biggest complaints is the building of a fake indoor lake which has cost around $1.9 million. However, now its getting down to the wire, people are having trouble moving around their own city and many of the roads travelling near the city are restricted. I was told people can’t get to their cottages because of this security. Many Torontonians are up in arms about the whole deal and there will be lots of demonstrations. I wonder whether its worth it just to be the host country.

The US Government seems to have made a bit of a gaffe about their new home buyers credit. They haven’t been asking for proof of purchase, so babies have received these credit cheques as well as prison inmates. What with Canada paying inmates pensions and now the US sending them credit cheques, it pays to be a prisoner.

Talking of inmates there were some horror stories about crooks getting into your home by posing as repair men of one kind or another. GMA were emphasising that you should check on the people you employ to do work whether it be odd jobs or contracting, particularly check the contractor has a license. They also say don’t let a worker wander around in your home on his own and don’t leave out easily lifted pieces of jewellery or other valuables.

Another shrimp recipe which sounds good and will shortly make its appearance on our dinner table especially as we have some nice fresh Tarragon growing on our balcony.

Sautéed Shrimp with Buttery Balsamic Vinegar Sauce

Source: Fine Cooking - Issue No. 29

Serves four Try serving this dish with orzo tossed with butter and grated Parmesan and a salad.


For the Shrimp:

1 3/4 pounds large shrimp in the shell or abRec Imageout 50 frozen, cleaned large shrimp, defrosted

7 tablespoons butter, cut into 1 tablespoon pieces

Salt and freshly ground black pepper

For the Sauce:

1/2 cup balsamic vinegar

2 tablespoons chopped mixed fresh herbs, such as chives, tarragon, and flat-leaf parsley

Lemon wedges (optional)


FOR THE SHRIMP: If using shrimp in the shell, peel and devein them. If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside.

Put a colander or large strainer in a bowl and set it beside the range. In a large skillet set over high heat, melt 1 tablespoon of the butter. When the butter froths, add the shrimp and season well with salt and pepper. Stir several times as the shrimp cook - they may brown slightly, which is good. They’re done as soon as they’re just cooked through and opaque, 3 to 5 minutes; cut one in half to check. Remove the pan from the heat; transfer the shrimp with a slotted spoon to the colander. Cover the shrimp loosely with foil and set aside to keep warm while making the sauce.

FOR THE SAUCE: Pour off all but 1 or 2 teaspoons of liquid from the pan. Set the pan back over high heat and add the remaining 6 tablespoons butter, swirling the pan once or twice until the butter turns light nut brown, about 2 minutes (Any brown bits that have stuck to the pan will become even browner, but they shouldn’t burn.) Immediately pour the balsamic vinegar into the pan and start scraping up the brown bits. Continue to scrape and cook until the sauce thickens somewhat and starts to appear glaze-like, about 2 minutes. The sauce will reduce to a scant 1/2 cup.

TO SERVE: Turn off the heat and stir in the drained shrimp (discard any accumulated liquid in the bowl) to coat them lightly with the sauce and briefly rewarm them without cooking any further. Taste and adjust the seasonings, if necessary. Sprinkle with the fresh herbs and serve immediately with lemon wedges, if desired.

Have a great day



  1. Recipe looks wonderful Jo, thanks.


  2. Does, doesn't it? I will be making it over the weekend I think.