Tuesday, September 9, 2014

Donation, Bowling, Extinction.

Yesterday was lovely because the internet was lit up with sunflowers to celebrate the passing of our dear friend Tina Downey. However, it doesn’t end there and I do hope some of you will take advantage of the donation button on the side bar to assist the family in the education of Tina’s young sons.

Yesterday was also the start of the winter season of seniors’ Pin_Animation1bowling. We had a very good showing of people and it was nice to see so many people coming back this year as well as a couple of new people. I am delighted to report I made a reasonable showing at my bowling scores too. Long may that last. Funny, it suddenly hit me today that the younger of the two owners was a bit like a barman as people seem to tell him their stories. He agreed and said he was party to many confidences. Odd really.

I was also interviewed on the A to Z Blog yesterday and I happenedMacaw to mention in the comments that I had recently heard that the Macaw was now considered to be extinct in the wild. How very sad considering we are supposed to have wised up these days. There are, of course, many  in captivity –Macaw2 in zoos or other places, but none left in the wild. What a tragedy. I am wondering if it is possible to breed them and release them back into the wild. It would take quite a lot of effort but I think it would be well worth it. I am sometimes glad I am well on in years so I don’t have to see too much more of the horrors man is perpetrating on our world. I wouldn’t be surprised to hear that rhinos and elephants were extinct in too many years from now. Once again they exist in captivity but then it wouldn’t surprise me if poachers started hitting the zoos and wildlife parks.

Once upon a time, skirt steak was a very inexpensive cut of beef. Unfortunately it has become very popular so needless to say its cost has risen.

Skirt Steak with Roasted Tomato Chimichurri and Potatoes

Contributed by Jose Enrique

  • Serves 4
Chef Jose Enrique often pumps up a classic chimichurri by adding sweet roasted tomatoes. The condiment is great with steak, as well as grilled fish or poultry.


  1. 4 medium tomatoes (1 1/2 pounds), quartered
  2. 1/2 cup extra-virgin olive oil
  3. Kosher salt
  4. 1 cup lightly packed parsley leaves
  5. 1 1/2 tablespoons unseasoned rice vinegar
  6. 3/4 teaspoon crushed red pepper

Potatoes and Steak

  1. 1 pound fingerling potatoes
  2. Kosher salt
  3. 2 tablespoons extra-virgin olive oil
  4. 1 onion, very thinly sliced
  5. 1 tablespoon unsalted butter
  6. 1/4 cup finely chopped parsley
  7. 2 pounds skirt steak, cut into 5-inch-long pieces
  8. Pepper
  1. MAKE THE CHIMICHURRI Preheat the oven to 400°. On a large rimmed baking sheet, toss the tomatoes with 1/4 cup of the olive oil and season with salt. Roast for about 20 minutes, until softened and browned in spots; let cool slightly. Transfer the tomatoes to a food processor. Add the parsley, vinegar, crushed pepper and the remaining 1/4 cup of oil. Pulse until almost smooth. Season with salt and transfer to a bowl.
  2. MAKE THE POTATOES AND STEAK In a saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 15 minutes. Drain the potatoes and let cool, then halve lengthwise.
  3. In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderately high heat, stirring, until just softened, about 3 minutes. Add the potatoes cut side down and cook until browned on the bottom, about 5 minutes. Flip the potatoes and onion and cook, stirring, until well browned, about 4 minutes. Stir in the butter and parsley and season with salt. Transfer to a platter and keep warm.
  4. Light a grill or preheat a grill pan. Season the steaks with salt and black pepper. Grill over high heat, turning once, until medium-rare, about 7 minutes total. Transfer to a carving board and let rest for 10 minutes. Thinly slice the steak across the grain and transfer to the platter with the potatoes. Serve with the tomato chimichurri.
Notes The chimichurri can be refrigerated for up to 3 days.

Have a great day


  1. Hi Jo - yesterday was glorious wasn't it and I need to get round to everyone still .. and your A-Z posts were fun .. love the combination ..

    We use skirt for making home-made Cornish pasties ... and I must make a plan to make some more sometime soon .. cheers Hilary

    1. Way to go Hilary, not sure how many I will get to. I felt flattered to be interviewed for the A to Z.

      Has the price of skirt increased a lot in the UK? It used to be a very inexpensive cut.

  2. I don't think I've ever heard of skirt steak. Meat is expensive no matter what cut you buy.

    1. That's the thing JoJo, skirt used not to be.

  3. Steak and potatoes is served often here.

    It was nice to see everyone united for Tina. Makes the heart feel good.

    1. I guess it's a slightly different version.

      You are right Elizabeth it was fantastic.

  4. That's dreadful about the Macaw! I know people who have them as pets in Australia. They are very expensive so I hear. We saw a remarkable Macaw at a zoo in Tasmania. He whistled us over to his cage and proceeded to play tricks on us. They're such intelligent birds.

    1. They are clever, I have seen them on display in zoos and parks doing various tricks.

    2. This one was pretending to want a kiss from us and when we'd bend down close would screech really loudly. When we jumped back in shock he'd laugh like a maniac. Then he'd get his claw and scrape it along the metal bar which would create a horrible sound. We'd put our hands over our ears and he'd start up with the evil laugh again. I have a video of him somewhere. I swear he was smarter than a five year old kid!

    3. Sounds like a smart bird. I wouldn't try for a kiss with a parrot though, too dangerous. Friend had one that hated men and would bite them when he got a chance.

  5. Glad you bowled some great games yesterday. It was nice to see so many sunflowers on display for Tina. Your skirt steak recipe looks delicious!


    1. Thanks Julie. It was wonderful wasn't it. I find I am spotting sunflowers wherever I go at the moment.