By the way, Matt is getting around a bit more now and helping me more so I am not feeling as frazzled. He sees the fracture clinic doc on the 23rd and I wouldn't be surprised if he says Matt can dispense with the air cast - generally referred to as the boot - sometimes not that politely. His physiotherapist has been 3 times and is not coming again until after we have been to the clinic. She has given him a bunch of exercises and told him to walk around the apartment and along the corridor. He is pretty good about walking, not so good at doing the exercises. Over the weekend I did them as well. They are extremely simple but intended to strengthen the leg muscles.
I was asked how long I had lived on the Thames Barge I wrote about yesterday, but I couldn't honestly remember. I know my dad sold it and bought the MFV shown in the picture. The Silver Sunfish. This vessel was a lot hardier than the Thames Barge and could be taken anywhere. Mind you as I have said in the past, they row across the Atlantic. She was a little shorter than the barge which was about 85 ft. long and I think Sunfish was closer to 80 ft. It's a long time ago now so don't hold me to it. With Sunfish we went further north to Denmark and Norway. Travelling through the Keil Canal where we were met by my German penfriend of the time. Don't think she liked me as I never heard from her again. I always remember her saying how terrified she was hearing Hitler's voice on the radio. WWII was very close at that time. I remember we had a young man crewing for us (on another trip) who spoke German. We dropped into German ports amongst others and he was almost in tears because a young German was telling him about the brutality of the Russians to the German POWs. My father's remarks indicated that it was probably in retaliation for the way the Germans had treated the Russians during the war.
With the Sunfish, Ostend, Belgium became a regular port of call, my parents belonged to the yacht club there and I had all kinds of friends there. We would go dancing and partying particularly at the Kursaal which was more or less what we would call a casino. Because my name is Josephine, I was known as the La Petite Impératrice (Little Empress). At least a couple of my parent's Belgian friends were at my first wedding. We also got gifts from other countries from people we had met during international race meetings in Ostend. Now, many years later I wonder what happened to some of these people. Before my father sold this boat for another, I had gone to live in London in a two room flat with shared bathroom. Bit of a change.
I have no doubt that many of you have an Instant Pot or even a pressure cooker. I have neither but this could be made in a regular pan although it would, of course, take somewhat longer.
Colombian-Style Red Beans
Get these spicy South American beans on the dinner table in an hour, no soaking required. The red beans come out tender without falling apart, swimming in a spicy sauce flecked with chorizo and tomatoes. Serve with pan-fried plantains and rice for a simple and satisfying meal. You can find
achiote paste in the international aisle of some grocery stores or at Hispanic grocery stores.
1 Tbs canola oil
2 oz fresh Mexican chorizo, casings removed
1 medium-size yellow onion, chopped (about 1 cup)
1 medium-size red bell pepper, chopped (about 1 cup)
3 garlic cloves, chopped (about 1 Tbsp.)
3 plum tomatoes, chopped (about 2 cups)
2 tsp achiote paste
2 tsp ground cumin
1 1/4 tsp kosher salt
2 1/2 cups unsalted chicken stock
1/2 lbs dried red kidney beans (about 1 1/4 cups)
2 Tbs chopped fresh cilantro
1. Program a 6-quart programmable electric pressure cooker to Sauté on Normal heat. Add oil to cooker, and heat until warm. Add chorizo; cook, stirring occasionally to crumble, until browned, about 4 minutes. Add onion, bell pepper, and garlic; cook, stirring occasionally, until tender, about 4 minutes. Add tomatoes, achiote paste, cumin, and salt; cook, stirring occasionally, until tomatoes break down, about 5 minutes. Stir in stock and beans.
2. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on Manual on High Pressure for 45 minutes. Turn pressure valve to the venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid. Divide beans between 8 small bowls; garnish with cilantro.
Servings: 8
Source: Cooking Light
Have a great day
With the Sunfish, Ostend, Belgium became a regular port of call, my parents belonged to the yacht club there and I had all kinds of friends there. We would go dancing and partying particularly at the Kursaal which was more or less what we would call a casino. Because my name is Josephine, I was known as the La Petite Impératrice (Little Empress). At least a couple of my parent's Belgian friends were at my first wedding. We also got gifts from other countries from people we had met during international race meetings in Ostend. Now, many years later I wonder what happened to some of these people. Before my father sold this boat for another, I had gone to live in London in a two room flat with shared bathroom. Bit of a change.
I have no doubt that many of you have an Instant Pot or even a pressure cooker. I have neither but this could be made in a regular pan although it would, of course, take somewhat longer.
Colombian-Style Red Beans
Get these spicy South American beans on the dinner table in an hour, no soaking required. The red beans come out tender without falling apart, swimming in a spicy sauce flecked with chorizo and tomatoes. Serve with pan-fried plantains and rice for a simple and satisfying meal. You can find
1 Tbs canola oil
2 oz fresh Mexican chorizo, casings removed
1 medium-size yellow onion, chopped (about 1 cup)
1 medium-size red bell pepper, chopped (about 1 cup)
3 garlic cloves, chopped (about 1 Tbsp.)
3 plum tomatoes, chopped (about 2 cups)
2 tsp achiote paste
2 tsp ground cumin
1 1/4 tsp kosher salt
2 1/2 cups unsalted chicken stock
1/2 lbs dried red kidney beans (about 1 1/4 cups)
2 Tbs chopped fresh cilantro
1. Program a 6-quart programmable electric pressure cooker to Sauté on Normal heat. Add oil to cooker, and heat until warm. Add chorizo; cook, stirring occasionally to crumble, until browned, about 4 minutes. Add onion, bell pepper, and garlic; cook, stirring occasionally, until tender, about 4 minutes. Add tomatoes, achiote paste, cumin, and salt; cook, stirring occasionally, until tomatoes break down, about 5 minutes. Stir in stock and beans.
2. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on Manual on High Pressure for 45 minutes. Turn pressure valve to the venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid. Divide beans between 8 small bowls; garnish with cilantro.
Servings: 8
Source: Cooking Light
Have a great day
How exciting! I never realized you had lived on a boat. I'll have to catch up with the posts.
ReplyDeleteI wonder if your penfriend hit rough times with the war? I cannot imagine she didn't like you.
Good to hear that Matt is doing better!!
Sounds exciting these days Liz, but I wasn't all that enamoured although I loved going to different countries. As for my penfriend, it was after the war when I met her. I know she got married but I think I only had one more letter from her after meeting.
DeleteEven though we owned two different cabin cruisers, I knew that I would never want to actually live on a boat. Your father should have reminded that young man who started the war. Good for him for saying something. I have a pressure cooker and can't remember the last time I used it.
ReplyDeleteCabin cruisers are a lot smaller Denise. As I said to Ivy yesterday, the barge was like living in a 3 bedroom apartment which sailed. The Sunfish was more "boatlike" but still with lots of room. There was an Aga cooker in the galley for instance.
DeleteAn Aga? Now I'm drooling.
DeleteI hated the damned thing Denise, it was coal fired and had to be looked after all the time as it was a pain to re-light. If my parents went away, guess who got stuck with stoking it? Yes, it was marvellous for cooking I agree. As I recall it had 4 ovens all at different temps as well as two hot plates. I didn't do much cooking in those days of course.
DeleteAh! I was thinking of the gas fired ones. I grew up with a coal furnace in the home and remember those cold winter mornings when the fire was out.
DeleteWe made damned sure it never went out Denise. On the one or two occasions it did, all hell let loose.
DeleteYou were traveling at a really interesting and scary time in history. But what a great exposure for a kid.
ReplyDeleteNot really Alex, the war was well over although people were still feeling the effects I guess. The boats themselves didn't interest me much, but the travelling did.
DeleteGlad to hear Matt is improving. I had a pressure cooker but gave it away because I found I preferred my food cooked long and slow. Whatever I cooked in the pressure cooker seemed to lack flavour, too, somehow although I know people who swear by them so it might have been me, not the pressure cooker.
ReplyDeleteHelen, My mother had one of the first pressure cookers available in the UK. I am talking 1946 or a bit after. I too always thought the food lacked flavour even at that age. My cousin had one much later on and apparently loved it. How are your injuries coming along?
DeleteIt’s just on four weeks since my accident, Jo, so tomorrow I have to have my foot x-rayed to see if the fracture has fused. I’ll be seeing the doctor to get the results on Friday but I’ll probably be in the boot for another two weeks. I’ve got everything crossed it’s healing because the alternative is surgery and I really don’t want that.
ReplyDeleteMatt doesn't get to see the doc til the 23rd Helen. At which time we assume he will have an Xray. Keeping my fingers crossed for both of you.
DeleteI love red beans and that you did the exercises, too.
ReplyDeleteMe too Ivy. It helped him to do them but he still doesn't do as much as he is supposed to.
DeleteHi Jo - so glad Matt is improving and doing what he can to help. I rather like the idea of the beans ... may make something similar this week ... achiote paste sounds interesting, and annatto tree I'd never heard of ... take care and cheers Hilary
ReplyDeleteYes Hilary, it makes a difference. I am not familiar with achiote paste either, but have had annatto in my supplies for years. When we went to the Dominican Republic we were shown annatto and we picked their fruits (I think you'd call them) mostly inside they are all seeds and you can squish them and paint your face orange - several of us did of course.
Delete