Karma, Car, Radiation

What goes around certainly comes around I have lifted a quote directly from Care2, Karma can be pretty amazing. A group of poachers who broke into a South African game preserve with the apparent intention of killing endangered rhinos for their horns instead became the victims. A pride of six lions attacked and ate them. I think that is definitely just deserts. I have linked the article if you wish to read it. Couldn't resist this picture of the lion looking as though he has just finished eating .. something. If only they could make sure lions were close to all the elephants and rhinos. Fully reading the article, this took place on a Game Reserve and they have the lions to help protect the rhinos as well as dogs for the same purpose.

I was somewhat teed at lunchtime on Wednesday to discover our car would not be ready after all, probably not until Thursday. Means we have to miss bowling. Might even have to miss out on Thursday bowling and even my Cannabis appointment. The problem is finding the right part for our aged jalopy. This made me wonder, these people who buy antique cars, where do they get their parts from?

Must be my day for finding interesting tit bits. Apparently the notebooks from Marie Curie, who pioneered research on radioactive materials, are so dangerously reactive today, they have to be kept in lead lined boxes. She died in 1934 of an illness caused by radiation.

Like everyone else in the world, I think, I was delighted to hear they got all the kids out of the cave system. What a horrifying saga for the kids and their coach. Went to our coffee klatsche this morning and everyone was talking about it. There is talk of charging the coach. I think he has had enough punishment already.

This recipe is right up my street. My only problem might be getting Matt to part with the gin.

Low Sodium Gravlax

Our herby salt-and-sugar mix offers big cured-salmon flavor with half the sodium of store brands. Be sure to use Morton kosher salt here. Diamond kosher weighs about half as much and will give you

dramatically different results. Gin’s botanical flavorings subtly season the fish.

1 cup loosely packed fresh dill leaves
2/3 cup granulated sugar
1/3 cup Morton kosher salt
1 tsp caraway seeds
1 Tbs dry gin
1 1 lb  skin-on salmon fillet

1. Combine dill, sugar, salt, and caraway seeds in a food processor; process until bright green, about 1 minute.

2. Brush gin over flesh side of fish; rub both sides of fish with dill mixture to cover completely. (Use more dill mixture on thicker portions of fish and less on thinner portions.) Wrap fish tightly in several layers of plastic wrap, and place in a baking dish; place another baking dish on top of fish, and refrigerate. Flip fish twice a day; allow fish to cure until it’s firm to the touch but not leathery, 1 to 2 days. Scrape dill mixture from fish; rinse fish well with cold water. Pat completely dry with paper towels; cut into very thin slices. Serve cold or at room temperature.

Servings: 12

Source: Cooking Light


Have a great day