Snow, Traditions, Sage and Choirs

The snow never did arrive here, there seems to be a possibility of it on Saturday night, but even then, it doesn’t seem to be going to amount to much. I guess we’ll be lucky to see a white Christmas this year. Pity really, because all the external Christmas lights look so much prettier in the snow.

I posted a link to a rendering of the Hallelujah Chorus the other day and then heard an ad for a full programme of the Messiah in London, Ontario. It made me remember that when I lived in the UK, the Messiah was considered an Easter item, not Christmas, don’t know if things have changed. I know I was very surprised the first time I heard the Hallelujah Chorus sung at Christmas time.

Last night we were listening to Libera which I have on DVD, what fantastic voices those youngsters have. There are a lot of their performances on YouTube but my speakers aren’t the best in the world so it doesn’t sound as great as it should. I particularly like the Pie Jesu rendition by Oliver Putland who was one of their group. I think he is probably a young man by now. If you are interested, you can hear it here together with a brief interview.

I have been popping throat lozenges like candies this last week and now I find out that sage is excellent for sore throats. In particular sage tea. There are lots of hidden benefits in herbs and spices although I am not sure all of them work. Cinnamon is supposed to be great for lowering blood sugar levels, I conscientiously sprinkled it on my cereal every day for months (I went through two pots of the stuff) and nothing seemed to happen. Below is one of the many recipes Eating Well give which includes sage.

Grilled Shrimp Skewers over White Bean Salad

From EatingWell:  July/August 2010

Fresh herbs make all the difference in this light, summery bean salad that in turn makes an aromatic bed for the easy grilled shrimp. The shrimp and salad are wonderful together but you could also make them separately. Consider skewering and grilling scallops as another delicious option.

Makes 6 servings

Ingredients

1 teaspoon finely grated lemon zest

1/3 cup lemon juice

3 tablespoons extra-virgin olive oil

2 tablespoons packed fresh oregano, minced

2 tablespoons packed fresh sage, minced

2 tablespoons minced fresh chives

1 teaspoon freshly ground pepper

1/2 teaspoon salt

2 15-ounce cans cannellini beans, rinsed

12 cherry tomatoes, quartered

1 cup finely diced celery

24 raw shrimp (21-25 per pound; see Note), peeled and deveined

Preparation

1. Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.
2. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
3. Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)
4. Oil the grill rack (see Tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.

Nutrition

Per serving : 239 Calories; 8 g Fat; 1 g Sat; 6 g Mono; 115 mg Cholesterol; 22 g Carbohydrates; 22 g Protein; 8 g Fiber; 575 mg Sodium; 298 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 2 1/2 lean meat, 1 1/2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the salad and shrimp separately for up to 1 day. | Equipment: Six 8- to 10-inch skewers

• Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.
• Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Have a great day

Marijuana, Poppies and Terrorists.

I watched a documentary on The Nature of Things last night in which they provided overwhelming evidence that marijuana causes schizophrenia in a large number of users. If I were a user, that would stop me cold. They had all kinds of patients, their families and their doctors all talking about it. Research has been done in several countries which has conclusively proved the connection. I have always been anti pot, Mary Jane, cannabis, or whatever you want to call it, and this confirms my opinions. Drugs of any kind are dangerous, even those prescribed by your doctor have all kinds of side effects which are monitored and controlled but obviously so called recreational drugs are not monitored.

Talking of drugs, British Columbia have just found a poppy field which is ready to be harvested. They are now wondering how many more there are that they haven’t found yet. The pictures of the field showed it to be absolutely huge, I don’t know how much product you can get from one field mind you. Possibly not a lot. In my opinion people who use drugs need their heads examined.

Canada has just arrested three suspected Islamic terrorists on our soil. Now the other Islamis are worried about retribution and retaliation from the general population. A taxi driver in Toronto was slashed with a knife this week because he stated his religion was Islam. They have arrested the young man who did it and are puzzled as he has been involved in meetings promotion religious tolerance. Its not so much the religion as the militant branch of it which terrifies people and how, generally, do you know who is militant and who is not?

I have been having computer problems again this week, for various reasons I had to make a couple of changes and now my laptop will no longer talk to my desktop or vice versa. Its supposed to be a very simple set up, really? I have tried everything I can think of, and I am in email touch with the young man who built my new PC,  but haven’t solved the problem so far. I have a new thing to try today, so will do that later. I have been sharing the printer for a couple of weeks now, but no more.

I love shrimp, I love white beans, what’s not to like in this low cal healthy recipe?

Grilled Shrimp Skewers over White Bean Salad

http://www.eatingwell.com/recipes/grilled_shrimp_bean_salad.html

From EatingWell:  July/August 2010

Fresh herbs make all the difference in this light, summery bean salad that in turn makes an aromatic bed for the easy grilled shrimp. The shrimp and salad are wonderful together but you could also make them separately. Consider skewering and grilling scallops as another delicious option.

Makes 6 servings

Ingredients

1 teaspoon finely grated lemon zest

1/3 cup lemon juice

3 tablespoons extra-virgin olive oil

2 tablespoons packed fresh oregano, minced

2 tablespoons packed fresh sage, minced

2 tablespoons minced fresh chives

1 teaspoon freshly ground pepper

1/2 teaspoon salt

2 15-ounce cans cannellini beans, rinsed

12 cherry tomatoes, quartered

1 cup finely diced celery

24 raw shrimp (21-25 per pound; see Note), peeled and deveined

Preparation

1. Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.
2. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
3. Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)
4. Oil the grill rack (see Tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.

Nutrition

Per serving : 239 Calories; 8 g Fat; 1 g Sat; 6 g Mono; 115 mg Cholesterol; 22 g Carbohydrates; 22 g Protein; 8 g Fiber; 575 mg Sodium; 298 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 2 1/2 lean meat, 1 1/2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the salad and shrimp separately for up to 1 day. | Equipment: Six 8- to 10-inch skewers

• Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.
• Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)