Friday, August 5, 2011

Markets, Hacking, Lobstercam, Sexual Assault.

The stock markets here have taken a big plunge and both the TSX and the Dow have wiped out any gains made in 2011. Everyone is now panicking. This is not the first time this has happened in the last 10 years. It is even worse for the little guys who only own a few shares or mutual funds.

It seems people are getting hacked on Facebook and it is sending out some kind of porn video – luckily my system rejected it because it contains a virus. I didn’t realise at first that it was something pornographic. So watch out for it if you are on Facebook and don’t even try to open it. It says something about “OMG see what happened to his ex girlfriend, she couldn’t walk for a week”. I have seen it from a couple of sources and I gather some of my contacts have seen it from others.

For supper last night we had the Mushroom and Pork Souvlakia which I posted a couple of days ago. It wasn’t bad but not one that will make a big splash into our repertoire.

Spotted an odd report about a lobstercam in Halifax harbour, Nova Scotia, where they have set up a lobster trap with a webcam which has attracted thousands of viewers. This is merely lobster-cam-scientific, if you  are interested in the food aspect (as I am) tough, this is a study only experiment. I remember seeing a Cousteau movie one time which was taken in a wreck out east in the same area, the wreck wasn’t totally under water and the base of it was full of lobsters, boy I would like to visit that wreck, but I don’t know exactly where it was.

Another story in Canadian news yesterday was an ex Roman Catholic bishop, Raymond Lahey, who had thousands of kiddie porn pictures on his laptop including some of child torture. Read the article here.

Peculiar story this morning, there is a guy in Virginia who is attacking women by coming up behind them in public, stores, etc. and stabbing them in the buttocks. He doesn’t do any real damage, the worst slash had to have a Band Aid. The report said he probably gets sexual satisfaction from this. There is a picture of the man passing through some store doors but no-one has yet identified him. I’ve never heard anything like that before.

Here’s a somewhat different recipe. Eating Well advertise this as being straight from the Mediterranean Diet. Certainly polenta and beans are staples in the Med. I like polenta, we used to be able to buy it in ready made tubes in the States, don’t see it here unfortunately, have to make it oneself.

Catalan Sautéed Polenta and Butter Beans

From EatingWell: October/November 2006, EatingWell for a Healthy Heart Cookbook (2008)

This dish is a satisfying vegetarian meal complete with spinach,Catalan Sauteed Polenta and Butter Beans beans and polenta, inspired by classic Spanish flavours. Note: Look for smoked paprika with other specialty spices; it's available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but if you like a little bit of heat, choose the hot variety. You can find Spanish products in specialty-foods stores or online at Make it a Meal: Enjoy with a green salad tossed with sherry vinaigrette and a glass of Jean-Luc Colombo Cotes du Rhone.

4 servings

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes
  • 1 clove garlic,minced
  • 1 small onion, halved and thinly sliced
  • 1 red bell pepper, diced
  • 1/2 teaspoon paprika, preferably smoked, plus more for garnish (see Note)
  • 1 15-ounce can butter beans, rinsed
  • 4 cups packed baby spinach
  • 3/4 cup vegetable broth
  • 1/2 cup shredded Manchego or Monterey Jack cheese
  • 2 teaspoons sherry vinegar
  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, 8 to 10 minutes. Transfer to a plate.
  2. Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in beans, spinach and broth; cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired.

Per serving :207 Calories; 8 g Fat; 2 g Sat; 4 g Mono; 7 mg Cholesterol; 28 g Carbohydrates; 10 g Protein; 5 g Fiber; 678 mg Sodium; 578 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1 very lean meat, 1 fat

Tips & Notes
  • Smoked paprika is available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but choose hot if you like a bit of heat. Find it in well-stocked supermarkets or specialty-foods stores.

Have a great day


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