Bowling, Theatre,

I actually bowled fairly well on Monday. Not brilliant but... Matt was the same. Our Christmas luncheon was announced which will be on Dec. 19th. Last day of league bowling before the Christmas season. I have no doubt Matt and I will find ourselves there even so. Matt said on Sunday, he likes Sundays because it means we get to bowl on Mondays LOL. One of our league members was wearing a delightful pin today which was two bowling pins and a ball in sparkly gems. Not sure whether semi precious or precious. She said the pin was her mothers. I would love a pin like it. Using this picture reminds me that I was looking at an ad which the bowling alley would be placing and was asked if I could see what was wrong. I picked out one fault, what I didn't see was the pins depicted were 10 pin not 5 pin. I didn't realise the difference that 5 pin always have a blue ring around them and 10 do not.

Today, Tuesday, we are off to the Mandarin yet again to meet the friends we thought we were going to meet last week. Somebody suggested I screwed up the dates on purpose so I could go twice. Wish I' thought of that before. Anyway, I guess this will be our last visit this year. Wednesday is when we go to the local theatre to see the The Light Beneath the Seas with a National Geographic underwater photographer and his work. I am looking forward to that.  Brian Skerry has spent some 10,000 hours under water taking photographs. It should be absolutely fascinating.

The picture for this recipe attracted my attention and then when I read it I thought it sounded somewhat different.

Green Shakshuka

Green Shakshuka
Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them.

8 SERVINGS
½ tsp caraway seeds
3 medium bunches green Swiss chard, divided
Kosher salt
2 serrano chiles, seeds removed, chopped
½ cup cilantro leaves
1 tsp ground cumin
¼ cup plus 2 tablespoons olive oil
1 large onion, sliced
Freshly ground black pepper
8 large eggs
Harissa powder or Aleppo-style pepper and coarsely chopped dill (for serving)

1. Preheat oven to 325°. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle.

2. Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, ¼ cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt.

3. Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5–8 minutes. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder. Bake until eggs are just set, 20–25 minutes. Top with dill.

Servings: 8

Source: Bon Appétit

Special Equipment: A spice mill or a mortar and pestle


Have a great day