Apparently he plays several different parts, one being an Englishman. He was asked to do the accent for the interviewer and he said it was mostly swearing anyway, then started using the accent and accidentally swore, I think he said fucking, I wasn’t quite listening. Of course then there was a big hoo ha with everyone apologising to the kids of America and the audience of the programme, etc. etc. I thought it was silly, you can’t watch many movies without hearing such words almost constantly plus from what I see of today’s kids, they can swear much better than their parents. IMHOP a simple sorry would have been more than enough. I suppose, in fact, they will get lots of email and tweets complaining about it. Later I saw a blog about it on CBC. He was certainly mortified.Bowling, for me, was a disaster yesterday. I did pass the hundred mark every time, but didn’t do a whole hell of a lot more. Matt, meanwhile had one pretty good game and one very good game over 200. One of my team mates got two 200 games today which is unusual for her. In one game she got 5 strikes in a row, something to get excited about. Personally I seem to be getting worse and worse. I blame the fact that I am still waiting for my vascular surgery and not very fit. Probably not a valid excuse, but I’m sticking to it LOL.
Today I am cooking one of the rib roasts we bought recently. Looking forwa
rd to it as my food tastes have been so odd lately. I should enjoy a roast of beef though. My tastes have been running to oriental noodles of various kinds, a lot of the things I normally eat just don’t appeal even though I have now been put on a thyroid medicine. Mind you at .025 grams, I guess any results are not going to be that swift. I do tend to want sweet stuff too which, being diabetic, is not a good idea. I could devour a box of chocolates in no time flat. I could, but I don’t. I often make Leek and Potato Soup and either serve it hot as Potage Parmentier or cold as Vichyssoise. This is a different take on it with bacon and dill.
Potato Leek Soup with Bacon and Fresh Dill
By The Nourished KitchenWebMD Recipe from Foodily.com
Potato leek soup truly satisfies and nourishes on those rainy, cold and wet days of autumn and winter. Salty, smoky bacon from pasture-raised hogs pairs beautifully
with the soft flavors of leek, celery and potato while the vibrant addition of fresh dill brings the flavors together. Ingredients
- 4 ounces pasture-raised bacon, fried and crumbled with fat reserved
- 4 leeks, rinsed well with white and light green parts sliced very thinly
- 1 pound waxy potatoes, scrubbed well and cubed
- 1 quart fresh chicken broth
- 2 bay leaves, preferably fresh though dried will do
- 2 cups fresh whole milk
- 1 bunch fresh dill, chopped fine
- unrefined sea salt, to taste
- freshly ground white pepper, to taste
- crème fraîche or sour cream, to serve
- In a heavy-bottomed soup pot, heat reserved bacon fat over a medium flame until melted and sizzling.
- Add the thinly sliced leeks to the melted bacon fat and fry until they begin to soften and release their aroma, about five to six minutes or so.
- Add one quart fresh chicken broth to the leeks and dump in the cubed potatoes and cover the pot.
- Cook the potatoes, leeks and broth together over a medium-low flame until the potatoes are softened and tenderly fall apart when pressed with the tines of a fork, about thirty minutes.
- Remove the soup from the flame and allow it to cool slightly, and then pour two cups fresh whole milk into the soup pot, stirring in the fresh dill as you go.
- Season the mixture with unrefined sea salt and white pepper as it suits you, then serve the soup with plenty of crumbled bacon and a dollop of crème fraîche or sour cream.
I loved Leek Soup. My mum made it when I was little and we lived in England. I now see them in the shops here in the States, but I haven't attempted to cook it.
ReplyDeleteYou should give it a go Sharon, nothing easier than leek and potato soup. Chop 'em up and bung 'em into some stock. THAT you can buy in the grocery store. Cook til soft, blend add cream or milk if you want. We love braised leeks too. The hardest thing with leeks is making sure they are clean. I always pull them apart, having cut them in half, to make sure I get the dirt out.
DeleteMy mom used to make rib roasts. I can taste them now.
ReplyDeleteTom Hanks is such a talent. I picture him playing Professor Fischer in my books. He did play a professor in The Davinci Code and Angels and Demons.
I don't even remember he was in the DaVinci Code. Never saw Angels and Demons not having been very impressed with the first one.
DeleteBut, you are right, Tom Hanks is exactly that, a great talent. Even if one doesn't think much of a movie, he is still good at whatever part he is playing.