Grammar and Music, Science TV, Bowling,

Funny, I heard a song on the radio this morning which drove me up the wall "I don't know nothing" and it was repeated lots of times. I emailed the DJ whom I know from various recipe broadcasts I have done for him, and he said if bad grammar in songs was going to worry me, I would be in a world of hurt. Suggested I stick to orchestral pieces and then played Albatross on the radio for me. It is true, there is lots of bad grammar in songs but this one particularly hit me today as it was so often repeated during the song. Albatross is by Fleetwood Mac and I first came across it when I met Matt over 45 years ago, he had ordered it from a music store and just got it when I first met him.



I just watched two fascinating programmes on PBS. One about solar eclipses which covered how man finally learned how to predict when and where they would happen, and explained the importance of the sun's corona which is hotter than the sun itself (they don't know why) and sends out bursts of energy which can adversely affect earth. The second programme was about the Voyagers 1 and 2. Considering the time this programme was initiated and how little computer ability was available, it was a remarkable achievement. The computers of the day were about as strong as the buzzer on our key chains. The two Voyagers are now out in space way out of our solar system  having examined several worlds on the way to outer space. An incredible feat of science. The Voyagers will last longer than earth is predicted to do. The records they carry will last for billions of years. Would be nice to think there really was someone out there and that they would pick up these messages from Earth.

Much to our disappointment, the work at our bowling alley will not be finished until next week so we may not be able to bowl there until September. However, we are planning to go to Victoria Bowl which is 'just up the road' from us.

I have been using baby Bok Choy quite a lot lately and really enjoy it. This is a very simple recipe which I found at Bon Appétit.

Garlicky Bok Choy

This bok choy recipe is flavored with garlic and soy sauce.

1 Tbs vegetable oil
2 garlic cloves, chopped
1 shallot, chopped
1 lb baby bok choy, rinsed, cut into quarters, with core intact
1 Tbs reduced-sodium soy sauce

1. Heat oil in a large skillet or wok over medium-high heat. Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds. Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately. Cook 1 minute. Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

Servings: 4

Author: Sara Dickerman + Marissa Lippert
Source: Bon Appétit

Have a great day
 

A is for Albatross and Amaretto Syllabub.

Albatrosses are large sea birds which are found in the Southern Ocean and the Northern Pacific. They are not found in the Atlantic although fossils show that they once lived in that ocean. There are different species, but the largest of them all has a wing span of 12 ft. That is huge. They often follow ships as I guess they know various edibles are likely to be jettisoned from the galleys. The Samuel Taylor Coleridge poem, The Rime of the Ancient Mariner, was based on the killing of an albatross which was supposed to be unlucky.  In fact it turns out that the albatross was often killed for food despite the fact that sailors are some of the most superstitious people in the world. They start breeding later than most birds and have complicated courting dances to entice a mate. They spend a lot of time in the air and banded birds have been tracked circumnavigating the globe in their extensive travels. Apparently the Maori use their wing bones to carve flutes. The albatross is a threatened species; once due to man stealing feathers and today because of introduced species in their nesting areas such as rats and feral cats which eat their eggs. A Laysan albatross, named "Wisdom" on Midway Island is recognized as the oldest wild bird in the world; she was first banded in 1956 by Chandler Robbins.  A legend is that the soul of  a sailor lost at sea ends up as an Albatross which inspired me to write a poem too.

The Albatross

With wings outstretched
You sail the skies
And, so they say
When a sailor dies
His soul departs
And enters you
To guard o’er ships.
If this be true
Then when you soar
On thermals fine
I pray you, guard
This ship of mine.

Jo Wake

To me, this sounds absolutely delicious. I love syllabubs and the addition of Amaretto has got to improve it no end.


AMARETTO SYLLABUB

Nigella Lawson

• 2.8 fl oz (80 ml) amaretto liqueur
• 1 oz (25g) caster sugar
• ½ fl oz (15 ml) lemon juice
• 0.4 pt (225 ml) double cream
• 1 (8 oz (225g) ) packet amaretti morbidi (soft almond macaroons) 

Method 

Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment of a food processor. Whisk in the double cream and whip this mixture until it has thickened but is still soft and billowy.

Crumble 2 little amaretti biscuits into each of the 4 glasses (each with a yield of about 180ml).

Divide the syllabub between the glasses on top of the crumbled biscuits.

Crumble another cookie or 2, and sprinkle this golden rubble over the top of all the glasses to give a fine sprinkle of crumbs on each. Serve the remaining amaretti alongside the syllabub.

Have a great day