Whining, Anne McCaffery,

Doctors today. First for periodic diabetes check up and second for a pain I have had quite some time. Was X-rayed just before we went on vacation but apparently my back is fine and yet I have a pain which goes through my body just at the level of between my boobs to a corresponding level on my back, I reckon it feels as though someone has put a sword through my body, and didn’t take it out again. It also tends to hurt me all round at about bra fastener level. One of the first reactions last time I saw a doc was “shingles” but no, there is nothing like that. I think, not being an expert, that it could be muscular; if I flop down in a chair it “hurts” and if we are driving and hit a bump it “hurts” although funnily enough when I bowl it doesn’t bother me. So fingers crossed please that they figure out what the problem is.

Just reading a book ( a real book using bookmark) called The Dragon Writer which is a collection of reminiscences about Anne McCaffery. I have loved her books for a very long time, but it sounds like she was a wonderful person. I would love to have met her. She was always very encouraging to beginning writers apparently and if she became a fan would follow your books for years. She would have loved Alex J. Cavenaugh’s  idea of the Insecure Writers Group by the sound of it and would have been a keen participant. I am also learning the names of some sci fi writers of whom I have never heard so I will have to follow up and read their work. Do you know the Liaden Universe? I had never heard of it but it sounds like a good series. Anne McCaffery certainly thought so. I figure if she thought so, I would too so I have just got Agent of Change for my Kindle.

I haven’t done much chocolaty lately, so here’s some truffles from Food and Drink.


Basic Chocolate Truffles
HOLIDAY 1994
BY LUCY WAVERMAN

As a gift they are all the more precious because you made them yourself. As a treat to be shared after dinner with friends, they seem the ultimate decadence. Chocolate truffles are surprisingly easy to make. They can be flavoured with any kind of liqueur and rolled in different coatings. Serve them with coffee, glamorously presented as a truffle tree. But beware! Given their delicacy, the trees only last about three hours out of the

refrigerator before the chocolate starts to melt.

8 oz (250 g) bittersweet chocolate
1 oz (30 g) unsweetened chocolate
½ cup (125 mL) whipping cream
¼ cup (50 mL) unsalted butter
Cocoa for rolling

1. In a heavy pan on a low heat, melt chocolates, whipping cream and butter together, stirring occasionally. When melted, pour into a small bowl and cool mixture. Refrigerate for 2 hours or until mixture hardens.
 
2. Using a melon baller or a teaspoon, quickly form mixture into approximately ¾-inch (1.75-cm) rounds. Refrigerate until cold. Roll in cocoa or dip in chocolate. Refrigerate for up to 2 weeks.

Variations:
Orange Liqueur Truffles
Add ¼ cup (50 mL) Grand Marnier, Cointreau or Triple Sec to truffle mixture after it has melted. Stir in ¼ tsp (1 mL) grated orange rind to heighten orange flavour.
 
Kahlúa Truffles
Add 3 tbsp (45 mL) Kahlúa to truffle mixture after it has melted.
 
Rum Truffles
Add 3 tbsp (45 mL) rum to truffle mixture after it has melted.
 
Dark Chocolate Coated Truffles
Melt 8 oz (250 g) bittersweet chocolate in a heavy pot over low heat. Remove from heat. Place cold truffle on skewer or dipping fork, and swirl in chocolate to coat. Place on wax or parchment paper.
 
How to make a Truffle Tree
1. Insert pointed toothpicks into a styrofoam cone. Space toothpicks approximately 1-inch (2.5-cm) apart. Each toothpick should protrude about 1 1/4-inches (3-cm).
 
2. Push a truffle onto the end of each toothpick, starting at the base of the cone. Complete bottom row, then work your way up the cone.
 
3. Fill any gaps between truffles with candied violets.

Have a great day

Passports, TV, Books,

We had an expensive day today, after lunch we went and had passport pictures taken, $33 and then went to the passport office and paid for one each, $174 – its costly to travel today. Canadian passports only last 5 years, we could have British passports which are for 10 years, but they wouldn’t be as convenient travelling to the States.  Our pictures look absolutely terrible of course, but then I have never, in my life, had a decent passport picture. My very first passport picture, I looked like one of the women who ran the prison camps during WWII. At least it didn’t long in the passport office, sometimes the wait time can be pretty horrendous but I guess the whole thing took about half an hour.

I’ve been watching a programme called Missing with Ashley Judd playing an ex CIA operative who hasn’t been active in 10 years, looking for her son who has been kidnapped. She lost her hubby in the first episode. 10 years later her son is kidnapped and she has no idea why. Its quite enjoyable if a bit far fetched. But then I am able to suspend disbelief very easily. As far as reading is concerned I have been getting a lot of free Kindle books some good, some bad, at present I am reading an Anne McCaffery book about the brain ships. I am not sure if that was a freebie or not, I suspect not. I love the brain ship stories. This contains 2 or three. Mercedes Lackey is also involved in the selection

I like Beef Stroganoff and when I saw a Kraft version, it made me decide to share an actual version of the recipe. This one comes from Epicurious.com which is a great site for recipes. This recipe was, reputedly, invented for a Russian general named Stroganov and was ‘discovered’ by soldiers returning from World War II. This recipe uses tenderloin. The Kraft slow cooker version uses stewing beef which would make the meal a lot cheaper, but somehow not the same.

Beef Stroganoff

• 1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
• 2 tablespoons vegetable oil

• 6 tablespoons (3/4 stick) butter
• 1/4 cup finely chopped shallots
• 1 pound small button mushrooms, thickly sliced
• 1 cup canned beef broth
• 2 tablespoons Cognac
• 3/4 cup crème fraîche or whipping cream
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh dill
• 12 ounces wide egg noodles
• tablespoon paprika

Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.

Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.

Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.

Have a great day

Dragons, Bloody PC, Balloons.

I am very sad to be nearing the end of my book by Robin Hobb. Part of her Rain Wilds series (trilogy? I’m not sure) it is called Dragon Haven. I have been enjoying Robin Hobb’s books for years and this one is no exception. As many of you may remember, I love dragons and reading about them. I often wonder where the idea of dragons came from, the Chinese have dragons in their mythology as do the Welsh not to mention that England’s St. George is supposed to have killed a dragon. Where did these dragons come from I wonder. I have always loved dragon books by Anne McCaffery too, different kind of dragon and ones that were bioengineered by man, but dragons, nevertheless. When I am reading these stories I am so envious of people who speak to dragons, work with dragons, etc. etc. I just remembered Mercedes Lackey’s Joust books too. Another favourite author of mine.

I have been playing with my new PC for a while and trying to reload software I used to use, some without any success. In fact a couple of programmes I have been able to load onto the laptop as it has a 32 bit versions of Win 7 and my PC is 64 bit. I confess I don’t really know what the difference is. My phone fax system does NOT want to load at all, and the particular software I was using is no longer available and cannot get it to re-install. All the updates are fax programmes or fax and voice mail programmes and do not allow one to make phone calls from the system. Not what I want at all. I do so wish software manufacturers wouldn’t change things. A friend described her feeling for computers as a kind of love/hate relationship. I know just what she means. Aha, I have finally found a phone dialer system which I think will work for me. Hooray.

I was up pretty early for me and looked out of the window to see a balloon floating by. I once again wondered what time the passengers had risen this morning to be up in the air so early. When I first saw it, the sun was glinting on the balloon although the dawn sky itself was not yet very bright. Even after 10 years of living here I still get somewhat excited to see them.

Here’s another recipe I picked up from Cooking.com today, a Pasta Salad again which includes another favourite of mine, shrimp. I think I would cut this recipe back somewhat and make it for less people but still use lots of shrimp.

Dilly Shrimp Salad

Contributed By: Karlene, MT

Yield: 10 servings

I got this recipe from a friend of mine who likes dill as much as I do. My husband loves it and it has become a family favorite and also a potluck favorite with friends.

RECIPE INGREDIENTS

4 cups cooked small shells or penne pasta

1 lb. cooked large shrimp, deveined and cut into thirds

1 cup frozen peas

1 cup diced celery

1/2 cup chopped green onions, including green tops

1/4 cup minced fresh parsley

8 oz. plain yogurt

1 cup Mayonnaise

1/4 cup fresh lemon juice

2 Tbsp. snipped fresh dill

1/2 tsp salt

1/4 tsp white pepper

DIRECTIONS

In a large bowl combine pasta, shrimp, peas, celery, onions and parsley. In a small bowl combine yogurt, mayonnaise, lemon juice, dill salt and pepper. pour over pasta mixture and toss gently. Cover and refrigerate at least two hours.

Have a great weekend.

I Won, Reading, Dragons and Cryogenics

I won a T-Shirt at Dragonkeeper.com, how about that? I am one of those who rarely wins anything. However, I suggested they re-draw as I am sure there is some youngster out there who would dearly love a Dragonkeeper T-shirt. I quite enjoy the Dragonkeeper Chronicles, well, I will read anything with dragons in. However, they are really written for young people so I feel collecting my winnings wouldn't be very fair. The Chronicles are about a young woman who looks after dragons of all sizes. Not just huge dragons, but quite little ones which live in the magic pockets of her cloak. This one in the picture is called Metta. The stories do tend to emphasize a religious point of view - much more so than the Narnia books do.

I have just started a new Elizabeth Moon book called Generation Warriors. I have had the first book, Sassinak, on my own shelves for a number of years and never realised there was a sequel. Both of them are written with Anne McCaffery who is another of my favourite dragon authors. However, these two books are pure sci fi. Because it is an inter-library loan, I have only a short period in which to read it, so I have temporarily put down my Seventh Scroll in order to read this one. Part of the story is about the Fleet Captain, Sassinak, and her relative Lunzie who has been in cold sleep for 45 years and who is, therefore, technically older than Sassinak but in actual years lived, she is younger. There have been lots of stories about people who are cryogenically stored for periods of time, I would think, if it is ever possible, it will be quite a shock for those who wake up a long time ahead of their previous lives. I know there are already people who are paying to get themselves stored cryogenically, but I cannot imagine we really know how to do it yet. It is one of those things they are working on. An idea from the sci fi writers which the scientists are looking into. The way things are shaping though, I'm not sure I would want to come back in the future.

I think I will just stick to books speculating about the future rather than trying to live it. I'm a tad old to want to be frozen now anyway. Rejuvenation is another popular sci fi ploy, I haven't heard anyone is working on that yet, but you never know. Now I might go for that.

Asparagus season is fast drawing to a close, so here is another recipe before it's all gone for this year.

Asparagus with butter, balsamic and Capers

Source: Olive Magazine
Serves 2.

• 1 bunch asparagus about 250g, woody stems removed (with asparagus from Barrie's you don't have to do this)
• butter
• 1 tbsp balsamic vinegar
• 1 tbsp capers
• 4 slices sourdough bread , toasted
• a few shavings parmesan
  

1. Steam the asparagus until just tender, about 3-4 minutes. toss with a knob of butter, the balsamic and capers and season well.
2. Pile onto sourdough toast and scatter with a few parmesan shavings.

Have a great day.