Okavango, Space, Exercises, Rain, Chile,

As Denise told me, there was another episode about the Okavango in Botswana tonight. However, I was disappointed as there was nothing about the lioness and her cubs. Lots about lions, but not her. Still a very enjoyable programme nevertheless. Afterwards there was a programme about what can be seen from space and they too mentioned the Okavango Delta. Something I had not picked up was that it is basically in a desert and the delta does not run into the sea, it merely dissipates into the sand. It is apparently a huge area and very visible from space. A fascinating area. Hilary Melton-Butcher wrote about it but I haven't yet had a chance to find the blogs she wrote. Another interesting thing I learned from watching space, there is a dustcloud which is formed by a dried up lake in the Sahara which sends clouds of nutrient rich dust all the way across the Atlantic ocean and deposits it in the Amazon forest without which the forest would not survive. What incredible things they are learning from space. There were, of course, photos of hurricanes and the areas they had caused to flood.  As well as a section on the 2017 eclipse of the sun as seen from space.

I went to exercise class.this afternoon but didn't do that well, however, it is socially good if not physically to marvellous for me lately. I will persevere though. A neighbour called with some treats, she had had her grandkids around so there were treats  left over. We indulged.

Today it has been raining quite hard and is supposed to do so for the rest of the week. There has even been mention of snow. I guess it is getting to that time of year.

Ladydog is having problems with the riots in Chile. They are trying to get an earlier flight rather than spend the weekend in Santiago or San Antonio. I do hope they can manage it. Civil unrest is pretty unpredictable.

Sabzi is a new one on me, but I thought it looked delicious.

Red Pepper, Potato, and Peanut Sabzi

The classic Indian marriage of snappy, sweet red peppers and crisped potatoes gets a jolt of flavor

from crushed peanuts, toasted cumin and fennel seeds, and a spritz (or more!) of lime juice. The resulting colorful, crunchy, woken-up sabzi is an easy side that you can make in 20 minutes or less. You can also double it for an excellent vegetarian main course. Even better: Warm up some tortillas and scramble some eggs, and you’ve got yourself an Indo-Texan breakfast taco party.

2 Tbs extra-virgin olive oil
1 tsp cumin seeds
1 tsp fennel seeds
1 small yellow onion, cut into ½" pieces
1 large russet potato, cut into ½" pieces
2 medium red bell peppers, cut into ¾" pieces
1 tsp (or more) kosher salt
¼ cup roasted unsalted peanuts, crushed
1 Tbs (or more) fresh lime juice (from about half a lime)

1. Heat oil in a large skillet over medium-high until shimmering. Add cumin seeds and cook, stirring, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and stir in fennel seeds. Add onion and cook, stirring occasionally, until translucent, 4–6 minutes.

2. Stir in potato, then spread mixture into an even layer in pan. Cover and cook until potato is tender and not mushy (a little charring on the bottom is A-OK), 7–10 minutes. Stir in bell pepper and salt. Cover and cook until peppers are slightly softened, 5–7 minutes. Using a large spoon or spatula, scrape up the delicious charred bits from bottom of pan and stir into potato mixture.

3. Stir in peanuts and lime juice. Taste and adjust lime juice and salt, if needed, before serving.

Servings: 4

Source: Bon Appétit

Have a great day