The Duchess, Andy, Appetite, Moon Book.

More scandal. Apparently when Prince William asked Kate Middleton to become his wife, he warned her about the paparazzi and offered her the opportunity to back out, a strong warning bearing in mind what happened to the prince’s mother. Now the poor duchess is suffering the full effects of being the future queen. More pictures have surfaced showing here changing from her swimsuit, once again in the private house where they were taking a break. The pictures were posted in the Danish paper Se og Hoer. I feel so sorry for the poor girl. I personally think its disgusting that people take these shots in the first place and then magazines are prepared to pay for them. How would they feel if it was women of their family who were exposed in this way. I hope Buckingham Palace is able to get some legal redress from the Danish magazine too. The Danish magazine’s excuse is that they are a gossip magazine and their readers expect them to provide such sleeze. They did not use the word sleeze of course.

Sunday morning on one of the local radio stations they were doing a remembrance of Andy Williams. For Matt and I this brought back so many memories. We don’t often play his music any more, partly because although I put all my LPs on CD, they won’t play on our main CD player although they will play on the computers. Not terribly sure, but I think they ended up as MP3s which can’t be played on the main player. I enjoyed listening to the radio tribute to him though.

Saturday night we tried the pork tenderloin recipe I posted a day or so ago – in fact I didn’t like it, it was too sweet for me, but Matt enjoyed it. However, it may just be me because my appetite is shrinking lately and I seem to be going off meat somewhat – no idea why, told I should talk to the doctor about this, will try and do so this week. Trouble is they don’t give you much time any more. The allotment appears to be about 10 minutes per person. Hardly time to say good morning.

I have just finished yet another book by Elizabeth Moon: Echoes of Betrayal: Paladin’s Legacy set in the world of her Paladin Paksenarrion. Talk about a cliff hanger. I wonder how long before the next book comes out? I thought, originally, she was just going to write one more book about this world, but she seems to be extending the story considerably, there have been three so far and I thought, with others, that it would be a trilogy. I do enjoy Elizabeth Moon’s books but I don’t enjoy having to wait for the next one. I have just found out that Book 4 is due out next year and Book 5 which will be the last one, is still in the early grind stage. Oh dear. I think the people who wait for a series to be finished before they start reading it have got something. It is certainly very difficult to remember everything that happened in previous books.

I love Arctic Char. As yet haven’t gone off fish I’m pleased to say. A restaurateur friend of ours used to smoke it and serve it like smoked salmon. I thought it was better. This recipe sounded good although I am not too sure about the combination of fish and kale. I like both separately, but…

Artic Char on a Bed of Kale

WebMD Recipe from EatingWell.com
Arctic char, related to salmon and trout, is sustainably farmed, making it a "best choice" for the environment. It has a mild flavor and cooks up quickly. We like the taste and texture of Lacinato (a.k.a. Dinosaur) kale in this dish. Serve with mashed potatoes.
Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large shallot, thinly sliced
• 1 cup chicken broth, reduced-sodium
• 1/4 cup water
• 1-1 1/2 pounds kale, tough stems removed, coarsely chopped; 14-16 cups
• 1 pound arctic char or salmon fillet, skinned, cut into 4 portions
• 1/4 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 1/4 cup sour cream, reduced-fat
• 2 teaspoons prepared horseradish
• 1 tablespoon fresh dill, chopped, or 1 teaspoon dried
• 4 wedges lemon, for garnish

Instructions

1. Heat oil in a large skillet over medium heat. Cook shallot, stirring, until beginning to soften, about 2 minutes. Add broth, water and half the kale; cook, stirring, until slightly wilted, about 1 minute. Add the remaining kale and cook until tender, about 8 minutes.
2. Sprinkle fish with salt and pepper and place on the kale. Cover and cook until the fish is just cooked through, 5 to 7 minutes.
3. Meanwhile, combine sour cream, horseradish and dill in a bowl. Serve the fish and kale with the sauce and lemon wedges

Have a great day