A delightful story in the news this weekend. 49 decapitated and mutilated bodies were left on the highway in Mexico between Monterrey and the US. They apparently think it is drug related, but what a horrible thing to do. They have not ruled out the possibility that these might be US bound immigrants. Such people are often killed apparently. Reading further I see the drug cartels often leave multiple dead bodies around. Matt has said for years he wouldn’t go near the place, this just adds fuel to the fire. Can you imagine being their on vacation and coming across a pile of mutilated remains. The article contains details of other bodies found in Mexico in the last year or two. There have been quite a few reports over the years of Canadians being killed. No, Mexico is not for us.
I have been writing a guest post as a consequence of the A to Z challenge, having written it, we are not quite sure how to get it from my computer to theirs in view of the fact that I compose all my posts on Windows Live Writer. If it doesn’t work, I guess it will eventually become a regular post.
This is going to be a hectic week for us, so I am not sure about the blogs I will be posting. If I can keep up I will, but if not my apologies.
I came a day late to the First Loves Blogfest, I will post mine tomorrow.
I can think of nothing better than some of the flavours of Scandinavia. This recipe landed in my inbox over the weekend and looks and sounds delicious. I have been picking up some lovely recipes from Viveca of My Guilty Pleasures blog too and have her permission to share them. This recipe, however, is from Eating Well, easy to make and delicious to eat.
SmorgastartaSource: © EatingWell Magazine
Don’t let the name intimidate you. This delicious take on the Swedish "savory sandwich torte" is sure to please family and guests alike. We’ve transformed this traditional smoked-fish dish into a light layered sandwich that captures the essence of Scandinavia. Make it a meal: Serve with a beet salad or steamed red potatoes.
2/3 cup reduced-fat sour cream
1 teaspoon finely grated lemon zest
2 teaspoons lemon juice
6 large hard-boiled eggs (see Kitchen Tip), finely chopped
1/4 cup chopped fresh dill
1 tablespoon finely chopped red onion
2 teaspoons finely chopped rinsed capers (optional)
4 ounces smoked trout, skin removed, shredded
1/3 cup finely chopped celery
2 teaspoons finely chopped parsley
1/2 teaspoon caraway seeds (optional)
Pinch of freshly ground pepper
12 thin slices whole-wheat bread or rye bread, lightly toasted
To hard-boil eggs: Prick the fat end with a pin. Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
Mix sour cream, lemon zest and juice in a medium bowl. Combine eggs, dill, onion and capers (if using) in another medium bowl. Stir in half of the sour cream mixture.
Add trout, celery, parsley, caraway seeds (if using) and pepper to the remaining sour cream mixture.
To assemble sandwiches: Divide the egg mixture among 4 slices of bread. Top with bread, then spread with the trout mixture. Top with the remaining bread. Cut each sandwich in half and serve.
Have a great day