In common with most people, I get emails telling me I have a lot of money coming my way in one form or another. However, yesterday I got a bit of a laugh from the one telling me the courier carrying $2.5 million US dollars was stuck at an airport with the box of money because he had lost my address and his ticket was about to expire. Poor fella. Do they think people are that gullible? In fact are there people out there who are that gullible? I hope not. This picture reminds me of the Taco Bell Chihuahua who was trying to catch Godzilla. Did you see that ad? Used to crack me up.
Weird, driving home from the doctors’ yesterday I saw a man on a bicycle holding one arm in front of him, he had something wrapped around his wrist, I figured he had hurt it until I got closer. He had a snake curled round his wrist, I couldn’t believe it. Obviously I have no idea what kind of snake, but how very odd to go cycling down the road with a snake. Not as big as this one mind you.
Yesterday in London, there was a Lancaster bomber flying over and dropping thousands of poppies in Green Park, escorted by Spitfires. It was the a way of memorialising the 55,573 members of Bomber Command who died in the Second World War. Oddly enough there was a programme about Lancasters on TV last night as well. Matt obviously was keen to watch it. I have mentioned before, they have a working Lancaster in Hamilton at the Canadian Warplane Heritage Museum – it costs a small fortune to ride in it though.
I thought this picture looked yummy and will certainly be trying it fairly soon.. I am not sure the combination of chicken and shrimp will appeal to Matt, but it sure does to me.
Chicken XimXim With Ground PeanutsWebMD Recipe from EatingWell.com
In African dialect, ximxim means "stew." Using ground peanuts, shrimp and coconut in stews is distinctly African. Enjoy spooned over brown rice.
- 4 teaspoons extra-virgin olive oil, divided
- 2 pounds boneless, skinless chicken breasts, trimmed of fat and cut into bite-size pieces
- 1/4 teaspoon salt
- Pinch of freshly ground pepper
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 6 plum tomatoes, chopped
- 1/4 cup chopped fresh parsley
- 4 cloves garlic, minced
- 1/4 cup dried shrimp, or 3 tablespoons fish sauce, optional
- 1/4 cup roasted peanuts
- 1 14-ounce can reduced-sodium chicken broth
- 3/4 cup “lite” coconut milk
- Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add chicken, salt and pepper and sauté, stirring often, until cooked through, about 5 minutes. Transfer to a medium bowl and set aside.
- Heat the remaining 2 teaspoons oil in the pot over medium heat. Add onion and bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomatoes, parsley and garlic, reduce to a simmer and cook, stirring occasionally, until thick and bubbly, 10 to 15 minutes.
- Meanwhile, place dried shrimp (if using) in a food processor and process until finely ground. Transfer to a small bowl. Add peanuts to the processor and process until finely ground. Combine the ground shrimp (or fish sauce), if using, with the ground peanuts.
- Add broth, coconut milk and the peanut mixture to the pot. Increase heat to medium, bring to a simmer and cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Add the reserved chicken and cook until heated through, about 2 minutes.