Tuesday, February 7, 2012

Romania, Jubilee Medals, Lousy Labels

There was a news story yesterday that the current Romanian government had stepped down – at least they did so, if only the Syrian government would quit as well instead of killing protestors – 200 killed just the other day. We are so used to our freedoms it is difficult to understand how other countries can deal with their people so harshly. According to a friend’s mother, who lives in Romania, there have been lots of riots similar to when Communism fell.

QUEEN JUBILEE 20111206  60,000 Canadians are to receive Diamond Jubilee medals for their work in community service – the first medals presented to the first 60 recipients by the Governor General on behalf of the Queen. The Jubilee celebrations will last for 4 months culminating in what is described as a lavish ceremony on the anniversary of the coronation in 1953. Damn, as an ex-patriot Brit I thought I might get a medal, LOL. Guess I am out of luck.

A number of Canadian companies have been accused of having misleading labelsMisleading labels on their food promoting things which are not strictly true or over emphasizing something which is not accurate. One such company is Maple Leaf Foods who have agreed to ‘correct’ their labelling. As we personally don’t buy any of the foods listed it isn’t a concern in our household, but I do agree that labels should accurately convey the correct information. No additives should mean just that, the amount of fibre in bread should be properly stated, etc. etc. Also stating things were scientifically proven when they really were not should definitely be dealt with. The article lists a number of offenders.

Having sent Matt off to bowl on his own once again, I have decided that maybe on Friday I will go with him and have a go. My left shoulder is a lot better although my fingers are tingly and numb still. I now seem to be having trouble with my right knee instead!!! I simply love aging.

We haven’t had quinoa for a while now and I thought about it this weekend so it is now on our weekly shopping list. Then I came across this recipe in my inbox so thought I would try it. I still have 14 lbs. of shrimp so this would  be a good one to use some. I came across another with honey, but I am not sure we would enjoy that. I didn’t know what was meant by pistou so I have linked it to a Wikipedia explanation.

Quinoa with Spice-Roasted Shrimp and Pistou

Contributed by John Currence


Chef John Currence coats shrimp with a potent mix of fennel seeds, dried oregano and garlic and onion powders. He flavors the quinoa with a vibrant, pesto-like pistou, made with a judicious amount of oil.


  1. 1/2 pound medium shrimp, shelled and deveined
  2. 1/2 teaspoon garlic powder
  3. 1/2 teaspoon onion powder
  4. 1/2 teaspoon smoked paprika
  5. 1/2 teaspoon dried oregano, crumbled
  6. 1/2 teaspoon fennel seeds, chopped
  7. 1/4 teaspoon dried thyme
  8. 1/4 cup canola oil
  9. Salt and freshly ground pepper
  10. 1/4 cup (packed) basil leaves
  11. 2 tablespoons flat-leaf parsley
  12. 1 tablespoon fresh rosemary leaves
  13. 1 1/2 teaspoons fresh thyme leaves
  14. 1 garlic clove, smashed
  15. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  16. 1 1/2 cups quinoa, rinsed
  17. 2 1/4 cups water
  1. In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil and 1/2 teaspoon each of salt and pepper until coated. Let stand at room temperature for 30 minutes.
  2. Meanwhile, preheat the oven to 425°F. In a food processor, pulse the basil, parsley, rosemary, thyme leaves, garlic and cheese. Add 2 tablespoons of the oil; purée until smooth. Season with salt and pepper.
  3. In a saucepan, combine the quinoa, water and the remaining 1 tablespoon of oil. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender, about 15 minutes. Let stand for 5 minutes. Transfer to a bowl; keep warm.
  4. On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink. Cut the shrimp into thirds and add to the quinoa with the pistou. Toss well, season with salt and pepper and serve.

Have a great day


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