Monday, June 20, 2016

Grapefruit. Meat Cuts, Super Volcanoes.

I just ate a grapefruit, the first time in many a long year. I have no idea how long, but I have been on statins since 2004 I think, and one is not supposed to mix the two. I peeled and ate it like an orange. I enjoyed it, but it was difficult segmenting it. No, I don't need sugar, I like them just as they are. Not sure where this fruit came from, but it wasn't a patch on South African grapefruit which we used to get in Europe. I don't remember red fruit either but that may be my faulty memory. Except when I was a child, I don't eat sweetener of any kind on my grapefruit. I much prefer the tart taste of the fruit. Matt doesn't like them at all apparently, I didn't know that, but he is still on statins so can't eat them anyway.

I finally had a piece of my carrot cake I wrote about the other day. It was good. Matt had a small
cheesecake which he enjoyed too. I actually cut the pieces of cake down even more than Matt had. I ate a 16th of the cake. Quite enough calories as it is LOL. I also did a flank steak again. This one was more tender than the last. It really is a tasty piece of beef and so long as you marinate it, it isn't too tough to eat so long as you slice it diagonally across the grain. There are dozens of marinade recipes on the internet although I have been using one we always use for a London Broil. For any Canadian readers, a London Broil here is not the same thing. Not sure what cut of meat it is, but the US version is a large piece of meat probably taken from the inside round or top round. The cut is totally unknown in London, by the way. However, according to Wikikpedia: The flank steak is a beef steak cut from the abdominal muscles or buttocks of the cow. The cut is common in Colombia, where it is known as sobrebarriga, literally meaning "over the belly".The flank also is a much thinner piece of meat. It too has to marinate all day and then to be sliced diagonally across the grain.

Just (Sunday night) been watching a programme about the construction of Europe, geologically that is, with particular reference this week, to volcanoes. I am now pretty scared to discover that in Pozzuoli, Italy, there is an underwater super volcano. If and when this thing decides to explode it is likely to wipe out most of Europe but, not only that, spew out so much ash into the atmosphere that it will spread across the world and it will
be like a nuclear winter with us unable to see the sun or grow food. Which would destroy life as we know it. The view across the Gulf of Pozzuoli is delightful but much of the Camp Flegrei super volcano lies beneath  it. Volcanologists consider it will be the next super volcano to erupt. There are experts who believe the Yellowstone super volcano will go first. What a frightening prospect for mankind. I have always said people were nuts to live near volcanoes but super volcanoes are a whole different story. These super volcanoes explode every 8,000 years or so. I think I will move to Mars. With such things on our horizons, why do we worry about political elections and who is going to lead countries? Our petty little concerns will mean nothing in the long run.

A friend sent me a link to Yellowstone super volcano. I kind of wish she hadn't.

Came across this recipe over the weekend.

Shaved Asparagus Quinoa with Soft Boiled Eggs


SERVES: 6 PEOPLE
BY: CAMPBELL'S®


Ingredients

1 cup (250 mL) quinoa
2 cups (500 mL) CAMPBELL'S® Ready to Use Vegetable Broth
3 eggs
1 lb (454 g) asparagus, tough ends trimmed
2 tsp (10 mL) honey
2 tbsp (30 mL) lemon juice
1/4 cup (60 mL) minced shallots
1 tbsp (15 mL) chopped fresh tarragon
1 tbsp (15 mL) dijon mustard
1/2 cup (125 mL) olive oil
1/2 tsp (3 mL) each salt and fresh cracked pepper
1 cup (250 mL) flat leaf parsley leaves

Directions

1. Place quinoa and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool.

2. Bring a pot of water to a simmer (small bubbles, not a rapid boil). Add eggs and cook for 6 minutes. Adjust heat to keep a consistent temperature going. Remove eggs from water and run under cold water until cool. Peel and set aside.

3. Use a sharp vegetable peeler to peel the asparagus lengthwise into thin strips, starting at the bottom end. Put into a large pot of boiling salted water for 30 seconds and then remove from pot and directly into a colander. Run under cold water until cold.

4. In a large bowl, whisk together honey, lemon juice, shallots, tarragon, dijon mustard and slowly incorporate olive oil until well blended. Add salt and pepper. Toss with quinoa, asparagus and parsley. Arrange on platter and top with halved eggs before serving.

Recipe Tips

1. Make ahead: Keep in an airtight container in the refrigerator for up to 3 days.

2. For something different, replace the soft boiled eggs with an equal amount of hard boiled eggs, grated.

Have a great day
 

29 comments:

  1. Interesting post on a wide range of subjects. The volcano section was a bit worrying! It's cold enough in Britain, without a nuclear winter! I think we call flank, skirt here, which can be tough so I've always slow-cooked it.
    That's Purrfect

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    1. I'm not sure Britain would be around if this particular volcano erupts Patricia. It would certainly devastate a large part of Europe without the effects of ash. I am not sure, but I think it is two different cuts. We have skirt here too. Used to buy skirt when I lived in England. There is an explanation of the difference here http://www.thekitchn.com/whats-the-difference-between-flank-steak-and-skirt-steak-meat-basics-212263

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  2. If you move to Mars, who will sponsor my Canadian residence request, lol. The development of the earth over the millennia is very interesting. I just watched an interesting video on the discovery of dinosaur bones in Australia and they talked about Pangaea, which I am sure some folks refuse to believe ever existed. I may never get to eat grapefruit thanks to my high cholesterol levels from my eastern European heritage.

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    1. OK I promise I won't emigrate until the elections are over and you have submitted your request Denise. We watch a lot of programmes like that, Pangaea and how it became the world today is fascinating. The volcano programme was fascinating too but frightening. I didn't know that heritage would give you high cholesterol levels. I assume that means you are on statins too.

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  3. I love grapefruit, but I'll only eat organic. I got one when Harris Teeter first opened in our town and what a difference.

    I lived in Oregon when Mt. St. Helens erupted. I remember sweeping ash off our back deck more than once.

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    1. Never tried organic Diane. Will have to do so.

      If that was all that was involved, we wouldn't have to worry too much.

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  4. Yosemite National Park is a super volcano too. And that one's already active with geysers and hot springs. There was a documentary that aired a few years ago about it, and also a made for TV movie. Same scenario as the one in Italy. And of course the Pacific NW volcanoes can always spring to life. Saint Helens still spews ash from time to time.

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    1. I think I meant Yosemite JoJo. I can assure you the one in Italy is active, because it's underwater, people don't see a lot of its activity. It's the super volcanoes that will be a big problem, not the smaller ones although they are quite capable of causing lots of problems on their own. There is one in Italy, Stromboli I think, which has been erupting continuously for around 2,000 years.

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    2. No. It is Yellowstone. When I traveled there in 2009 a friend was very concerned for me. She had just seen a program about their volcano. Supposed to be quite the monster.

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    3. Thanks Denise. I gather Camp Flegrei is thought to be going to erupt before Yellowstone. It too is a monster. It has already caused a whole Roman city to sink beneath the sea (saw shots of the city and its statues) and they say the city is rising again. It was all explained in the programme of course. Will check your link out later, thanks.

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  5. Its been years since I had a grapefruit, just got out of the habit, glad you enjoyed yours.

    Betty

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    1. Yes I did Betty. Been years for me too.

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  6. My sister-in-law has been keeping me supplied with lovely pink grapefruit from her trees - but I do have to put on a little sweetener. I'd hate not to be able to eat them, though, so keep my fingers and everything else crossed my cholesterol levels stay where they are.
    The super volcanoes are terrifying but I guess there's not much point in worrying about them.

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    1. It's not the cholesterol Helen, it's the statins. They don't work properly if you eat the fruit. Lucky you to get them "off the tree".

      No, not much point in worrying about it, but not much point in getting knickers in a twist about all the other stuff going on either.

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    2. I meant that they wouldn't want to put me on statins if my cholesterol levels stay as they are, Jo. My husband is on statins and watches me eating grapefruit with much envy.

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    3. Oh, OK. I see what you mean Helen.

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  7. For those of you who might be interested, I have added Denise's link to the Yellowstone super volcano story.

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  8. Those volcanoes go, we're screwed. Ironically, I just read about the biggest eruption in modern times on another blog. It caused 'the year without a summer.'

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    1. You are so right Alex. I remember a friend, author Glenda Larke, was in Scotland the year the big Icelandic one erupted and she couldn't get home to Malaysia for days because there was so much ash the planes couldn't fly and that would be nothing to those big ones. They didn't suggest how long we would be without summer or sun.

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  9. I find scientists are the most depressing people ever. You will never see their face next to the word optimistic. They always love to say when the earth will go pfffffft! I remember when Mt. St. Helens blew...the scientists said that nothing will grow there for 300 years and that it will be desolate. My father said "hooey"! He said they don't know the power of nature and how fast it will recoup. My dad was right because within 5. Years animals were back and so were plants. I'm not saying it isn't scary and that an explosion wouldn't happen where much will be destroyed but I also know they love to scare. I bet they showed Rome's collesuem be destroyed as well as the Eiffel Tower?. Oh well

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    1. No they didn't, they just showed a graph of the area they expected to be destroyed. Same with Yellowstone. I kind of figure a Yellowstone explosion wouldn't affect us as such, but obviously the ash would spread to us.

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  10. I'm not a grapefruit fan but my husband eats them. I did a piece on super volcanoes during last year's A to Z. Any one of them would pretty much end life on Earth.

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    1. Certainly life as we know it Susan but I think there would be survivors who would have to go back to a primitive existence. I know bed bugs and cockroaches would survive.

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  11. I worry about New Zealand. It's full of boiling, bubbling mud. The Earth is a living planet and there's absolutely nothing we can do to stop it so worrying is pointless. As for grapefruit, I find its bitter taste appealing too but I need sugar. You must be sweet enough Jo.

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    1. Yes, but is there a super volcano in NZ Pinky. I don't know, do you? If there is, move to the other size of Oz from NZ, just in case.

      I really don't find they need sugar at all. So maybe I am LOL

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  12. I didn't eat cow as a kid but London Broil was something my mom's side of the family (Polish/Jew/Ukraine), made all the time. And they sell it here where I live now, too.

    Love, love, love, love grapefruit. Part two at the market the other day and they're on my counter now. No sugar for me either. Plain Jane for me.

    Happy Weekend.

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    1. It is something that seems to have become very popular in the US Ivy.

      I really enjoyed the one I ate. Need to get some more.

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    2. And this was back when I was a kid. But it seems localized. Not all areas have it or even know what it is.

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    3. I am now keeping one or two in the freezer Ivy

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