Helping Hand, Eyes, Baby Bear, Soup.

Alex J. Cavenaugh drew our attention to the following about a young girl who was badly injured and is fighting to get back her life. Do please go and read her story.

“PK Hrezo has been asked to write the story of an amazing young lady by the name of Queena. Six years ago, she was strangled, beaten, raped, and left for dead. She suffered multiple brain injuries and lost a lot of her mobility. PK has started a Kickstarter fund for this project. Help her by either donating or spreading the word. See her site for details.”

As you know, I got conjunctivitis. I went to the optometrist (didn’t know they could prescribe a drug for it) and he gave me some antibiotic drugs which have to be used three times a day, one drop at a time, for 7 days. Yesterday I could hardly see, today I can. The miracles of medical science.

Here’s something to give you a smile. A baby bear playing with the flag on the golf course then walking off with someone’s ball.



Yesterday I made the Cauliflower Chowder recipe which I posted about a week ago. It’s very good. I can highly recommend it.

The recipe came with a bunch of Indian dishes all of which are very popular in England. Today there are more Indian take-aways than fish and chip stores. Don’t forget cornflour is cornstarch. Caster sugar is the same grind as the sugar we get in North America, not sure about the golden part. I googled and it recommend using plain white sugar instead.

Pistachio and Rose Water Kulfi

BBC Good Food

By Anjum Anand

Serves 8

Ingredients

• 200g pistachios, plus extra to serve
• 250g golden caster sugar
• 2 tsp cornflour
• 600ml whole milk
• 600ml evaporated milk
• 4-5 tbsp rosewater
• handful cherries, or any berries that are in season, to serve

 

Method

1. Pulse the pistachios and sugar in a mixer until fine – be careful not to overmix or the pistachios will become oily. Mix the cornflour with 1 tbsp of the whole milk to make a smooth paste.
2. Pour the remaining milk and the evaporated milk into a saucepan and bring to the boil. Add the pistachio powder, rose water and cornflour paste, and simmer for 5 mins until the mixture has thickened and coats the back of a spoon (it will continue to thicken as it cools).
3. Pour into a bowl and cover the surface with cling film so a skin doesn’t form. Leave to cool, then chill in the fridge until cold before churning in your ice cream machine following the manufacturer’s instructions. If you don’t have an ice cream machine, transfer to a freezer- proof container, pop in the freezer for 4 hrs or until frozen and stir every hour to break up any ice crystals.
4. Take out of the freezer 20 mins before slicing or scooping to serve. Sprinkle with crushed pistachios and scatter over the cherries or berries.

Have a great day