Bowling, Tariffs, Internet Child Porn.

Well, yesterday I bowled as if I had never done so, absolutely terrible. My excuse, I was aching all over the place, which is true, but it didn’t really stop me bowling as such. I hadn’t realised that this Thursday is our travel league when we are going to New Hamburg. Some of these alleys we visit this way are so much better than the ones we play on regularly in Waterloo, they are well kept and everything works. No computer glitches and so on. We keep saying we’ll move, but we have quite a few friends in Waterloo these days, whom we would miss.

It appears that the States have reinstated a tariff which charges Canadians, Mexicans and visitors from the Caribbean $5.50 when entering by air or sea. It appears this is one way to raise money which is needed by the American government. I suspect Canadians won’t be too happy about this, the US has already emphasised the “made in America” slogan and don’t wish to buy goods from Canada which is, in fact, one of their major trading partners although it seems they still wish to buy our oil. This is something of a contravention of the free trade agreement which has been in place for a number of years. The Canadian government say they are disappointed!!!

It seems there are hacktivists out there who have taken down child pornography rings on the internet – sounds like a good thing to me although officials say it could do more harm than good. Not sure why. Hackers are not usually so helpful and if they can do it, they should be praised, in my book.

I could have sworn I posted the following recipe a week or two back,  but if I did, I can’t find it. I made it a while back and then defrosted it on Saturday and finished off the recipe with cheese and cream. I thought it was delicious and I didn’t see any soup bowls coming back full.

Creamed Cauliflower Soup with Cheese

6 cups cauliflower, or brocoflower , cut into florets
1 clove garlic, finely chopped
1/2 onion, finely chopped
1 Tbs butter, unsalted
1 Tbs canola oil
4 cups chicken broth
1/4 cup cream 15%
1 1/3 cup Cheddar cheese, grated
salt to taste
ground pepper to taste

1. Prepare the vegetables: cut the cauliflower into florets, finely chop the garlic and onion.

2. Heat the butter and oil in a saucepan over medium-low heat. Add the onion and garlic and sauté 4-5 min, until translucent. Add the cauliflower and cook 2 min with stirring. Pour in the warm broth. Bring to a boil, then lower the heat, cover, and simmer about 20 min until very soft. Add a little salt and pepper.

3. Purée the soup in a blender or food processor until smooth. Pour in the cream, half of the grated cheddar and adjust the seasoning. Put the soup back on the stovetop, add more broth if the soup is too thick, and reheat it throughout.

4. Serve into bowls, adding the remaining cheese on top of each bowl.

Servings: 6

Tips
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cheese and cream should not be added before freezing, but later when the soup is reheated.

Source: SOS Cuisine.com

Author Notes
A blender or food processor will be very useful to purée the soup.

Have a great day