Friday, July 16, 2010

Its Plugged, Airplanes and Earthquakes, Summer Safety.

Thank God, BP say the oil leak is finally capped. I can’t tell you just how pleased I am so imagine what it is like for all the people involved locally. There is still masses of clean up to do and that will take forever, but at least there is no longer oil spewing out into the gulf. I don’t know just what the toll has been on the wildlife of the region, we have seen pictures of birds covered in oil and baby dolphins dead because of oil pollution not to mention what it has done to shellfish such as shrimp and oysters. But, it is finally plugged.

Unfortunately, I have just seen stories saying that although everything seems OK, BP are keeping their eyes on this latest cap to ensure that it withstands the pressure which is vast apparently. They are monitoring it every few seconds and will report every 6 hours. They figure if it lasts 48 hours it will last as long as they require. However, they will still be drilling the relief wells some time next month.

GWDOD On the news last night, Canada is buying a bunch of F35 jet fighters to upgrade our air force capability. I hope this is a better buy than the ships they bought from Britain a few years ago all of which were well used second hand vessels and caused us all kinds of trouble. The photo came from CBC and was taken by the Defence Department.

There was an earthquake in Washington DC yesterday, centred in Maryland. It was a 3.6 magnitude and the strongest recorded in that area since records have been kept. Apparently the windows shook in the White House, but no damage.

There was an incredible story on GMA yesterday about parents stealing their kids’ identities and racking up loads of debt in their names. After all, who has more access to their children’s social security numbers, etc. What a dreadful thing for a parent to do. Go to for the story.

There have been lots of tips and tricks for summer safety lately. Reportedly a number of children have already died this year by being left in a closed car in the heat. One report was of a dog who was saved from more than heat exhaustion because he repeatedly blew the car’s horn. Clever dog. I cannot believe people are still stupid enough to leave their children or pets in the car on a hot day. There are always so many warnings. Pool safety was another thing featured this morning. One emphasis, you cannot just leave your kids in the pool and socialise. Something I had never thought of, the edge of the pool, in the water, is somewhat obscured from anyone not in the pool and a little kid can drown without anyone seeing.

I have just come across a whole bunch of Eggs Benedict recipes. I have bookmarked the page. The following recipe is one of them. Matt bought tarragon by mistake when he was buying herbs to grow and so here is a recipe where he can use some.

Eggs Benedict with Tarragon and Chive Hollandaise Sauce

  Yield: 4 servings


For the Sauce:

1/3 cup regular mayonnaise

Eggs Benedict with Tarragon and Chive Hollandaise Sauce Recipe at

3 large egg yolks

2 tablespoons (or more) fresh lemon juice

1 tablespoon Dijon mustard

1/8 teaspoon cayenne pepper

3/4 cup (1 1/2 sticks) unsalted butter, melted

3 tablespoons boiling water

1 teaspoon grated lemon peel

2 tablespoons chopped fresh chives


1 tablespoon chopped fresh tarragon

For the Eggs Benedict:

Nonstick vegetable oil spray

8 large eggs, poached

1 tablespoon vegetable oil

8 slices Canadian bacon (back bacon)

2 English muffins, split, toasted



Combine first 5 ingredients in processor. Blend 5 seconds. With machine running, carefully pour melted butter down feed tube and process until well-blended.
Transfer sauce to double-boiler set over simmering water. Add 3 tablespoons boiling water and lemon peel to sauce. Whisk until sauce is very hot, about 4 minutes. Whisk in chives and tarragon. Season sauce to taste with salt and pepper.

Fill egg poaching pan with enough water to come 3/4-inch up sides of pan. Bring water to simmer. Lightly spray egg poaching cups with cooking spray. Break 1 egg into each cup. Cover and cook until yolks are just set around edges but still loose in center, about 4 minutes. Transfer eggs to warmed plate and repeat with remaining 4 eggs.

Meanwhile, heat oil in large skillet over medium-high heat. Add Canadian bacon and saute until heated through, about 1 minute per side. Place 2 bacon slices atop each toasted English muffin half. Top each with 2 poached eggs. Drizzle with sauce and serve.

Have a great day


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