AI Tech, Shopping, The King and I, Supper, Charity Support,

This is the technology which allowed them to read burned scrolls from a 1,700-year-old En-Gedi Scroll which was burned down. The scroll itself looked like a lump of charcoal.



Friday afternoon we did some shopping including going to the Victoria St. Market and once again I came out with the things I went in for, I'm getting good at that.

Friday evening we watched the newest stage production, on TV, of The King and I. It was very well done. There were a couple of songs I was unfamiliar with which we enjoyed. I was really impressed with Lady Thiang, she was excellent and Matt was enthused over the voice of the girl playing Tuptim. The King was very good too but I had a little trouble understanding him a few times. At the beginning I couldn't stop thinking of Yul Brynner whom I loved in the part. Anna was also very good, in fact, I thought the whole cast was good, particularly the little children. It kept us up til midnight which is very unusual for Matt. I then went and studied Spanish, am I nuts or what? Which, of course, explains why I didn't have a Saturday blog.

Then, of course, I couldn't get to sleep with the result that Saturday I was like a zombie. I dragged myself out of bed and did the laundry, then after lunch I died for an hour or two. For supper I just defrosted some Spiced Beef in Red Wine - saved work. However, we did have a dessert from Victoria St. Market which was all chocolate and chocolate mousse as well as a plain mousse - yummy.

Sunday night I defrosted stuffed peppers so saved myself some work there too.

I should mention Hilary Melton's Blog about Invisible Women in which she mentioned Damyanti's book, You Beneath Your Skin which will be supporting charities written about by Hilary. I bought the book and started reading it yesterday. It is a quite a story and very different. I highly recommend it even though I haven't finished it yet, apart from it's charity support which is so important. Do read Hilary's Blog.

For Friday's supper, I did a kind of  mash up of my Scallop Parisienne recipe.


Scallops Parisiennes

Scallops Parisienne

1 glass dry white wine
¼ cup  water
pinch of salt
1 sprig parsley
Bayleaf
6 peppercorns
few slices of carrot and celery
1 lb scallops
1 1/2 oz butter
1 green onion
1/4 lb mushrooms
1 oz flour
¼ cup milk
1 Tbs browned breadcrumbs
a little melted butter

1. Put first 7 ingredients (wine - carrot & celery) into a pan. Bring to a boil and simmer for about 5 minutes. Strain and return liquor to the pan. Bring to the boil, add scallops and poach for two mins. Remove scallops and reserve the liquor.

2. Melt butter in a pan and add the green onion, finely sliced and the mushrooms cut into quarters. Cover and cook for about 5 mins. Draw aside and add the flour and the strained liquor from the scallops. Stir until boiling, simmer a few mins. add the milk by degrees, then reduce to a creamy consistency. Stir in the scallops.

3. Fill cocottes. Sprinkle with breadcrumbs and a little melted butter and brown quickly under the broiler. It is recommended that real butter be used.

4. Serves 2 as a main course, 6 as hors d'oeuvres.

I didn't do the court bouillon but sautéed the scallops in butter and garlic and then made a sauce in another pan with cream and stock instead and put the cooked scallops in the sauce then served it over spaghetti which I had cooked in the Instant Pot. It was accompanied by some of my frozen asparagus and was quite delicious.

Have a great day