I have now started book 3 in my trilogy called In Her Name – The Dead Soul by Michael R. Hicks. The pace and excitement of the books has definitely been maintained and I am as interested in the aliens and their lives as I am in the humans. What I don’t understand is why the aliens haven’t tried to learn any human languages – humans don’t get the chance to learn the language of the aliens, if they meet them they have to fight them and are likely to die one way or another, but you’d think at least one alien would hold their sword for a bit in order to learn the language. Of course, I’m thinking like a human. Referring to Andrew Leon’s post, yesterday, I wouldn’t want these aliens in my head if I were writing this book.
I am really looking forward to my vacation and I have an extra reason now, both L. Diane Wolfe and Jeff Hargett live in North Carolina and we are planning to get together whilst Matt and I are down there. That will be absolutely great. Some years ago I managed to meet a whole bunch of English women with whom I had been corresponding on our cookery club. It is absolutely fantastic to meet people who have become close friends on line and get to know them face to face. Last year I met a friend from South Africa and I know a couple of people in my local area whom I met through the internet. With the internet, the world becomes very small.
I have mentioned before that our source for liquor and wines, LCBO, puts out a magazine called Food and Drink about 3 or 4 times a year, it usually includes some excellent recipes, so I thought I would share a few of them. Those tiger shrimp in the picture really are extra large, look more like lobsters. We don’t see them much round here, I might just use the shrimp I bring up from the Carolinas, next time we have any that is. Run out til September.
Grilled Thai Shrimp and Mango
By: Heather Trim
If you're not familiar with some of these ingredients, look for them in the Asian section of the supermarket. Lemongrass can be found in the produce section or in greengrocers. Jalapeño or serrano chilies work well in this dish. If serving as an appetizer use extra-large peeled shrimp.
4 to 6 shell-on tiger shrimp, about 1 lb (500 g)
3 large limes
1 stalk lemongrass
1/4 cup (50 mL) finely chopped coriander
1 1/2 tbsp (22 mL) each finely minced hot chili pepper and ginger
1 tbsp (15 mL) peanut or vegetable oil
1 tbsp (15 mL) fish sauce
1 tsp (5 mL) granulated sugar
1/2 ripe but firm mango
2 tbsp (25 mL) finely chopped fresh mint
- Make a lengthwise cut down the back of shrimp shells and remove vein. To allow the marinade to penetrate and cook shrimp more evenly, after removing the vein make the cut a little deeper. Cut 1 lime into wedges. Set aside. From remaining 2 limes, finely grate 1 tbsp (15 mL) lime peel and squeeze out 1/4 cup (50 mL) juice. Place juice and peel in a medium bowl. Remove outer husks from lemon grass and finely chop bulb only. You should have about 3 tbsp (45 mL). Add to lime along with coriander, chili, ginger, oil, fish sauce and sugar. Stir to combine. Add shrimp and push marinade under shell next to shrimp. Marinate, covered and refrigerated for about 1 hour. Meanwhile, peel mango (if you wish) then thinly slice into wedges.
- Grease grill and preheat barbecue to medium-high. Thread shrimp, randomly alternating with mango onto skewers. Sprinkle exposed part of shrimp lightly with salt. Place on grill and barbecue until shrimp meat is white and grill marks appear, about 3 minutes a side. If you choose not to skewer shrimp and place directly on the grill, add mango after 4 minutes of barbecuing.
- Serve shrimp on a bed of rice, scatter with mango slices and reserved lime wedges. Sprinkle with mint.
Have a great day