To Kill a Mockingbird, Whale Milk, Omar Sharif,

I was persuaded by Michelle, or Pinky of Pinky Poinker to read To Kill a Mockingbird by Harper Lee. I know I saw the movie many, many years ago but I thought I had never read the book. I remember Gregory Peck so well as Atticus Finch. But all I really remembered was a black person was accused of a crime against a white person and Finch defended him. So, I have just finished reading the book. I have a vague idea I may have read it before, but so vague I couldn't be sure. If I did, I am surprised I didn't remember it. The whole book is told from the point of view of the very young daughter and was a fascination insight into small town Alabama. The prejudicial attitudes are very much in the forefront of the story and the whole book really surprised me. The love of a father for his two children and theirs for him came through loud and clear as well as the staunch support and love of their black servant. I loved it. Thanks Pinky for persuading me to read it - again? Matt and I love to listen to Mockingbirds when we are in the south. They are so very clever with their song and imitate so many different birds and these days imitate human sounds too such as lawnmowers and motorbikes. I guess the Mockingbird in the story was not too obvious to me until the end. But I am notoriously slow.

What a coincidence, I hadn't realised Harper Lee had a new book (which she apparently wrote before Mockingbird) being released right now. Go Set a Watchman. On Good Morning America they said the main thing about the book was the radical difference in Atticus Finch who had appeared not to be prejudiced. In fact, having just finished the book, I don't think he was unprejudiced exactly, he took the defense job because he was ordered to do so and was a fair man who did his job the way he thought it should be done without prejudice in the legal sense. It also appears Jem, the brother, is dead (comment was he just dropped dead one day) and Scout is now grown up and having love problems. Obviously will be worth reading.

Bit of odd trivia I picked up from How to Geek the other day Whale milk is incredibly high in fat (up to 50 percent fat) which gives it a toothpaste like consistency and keeps it from breaking up or dissolving in the water before the whale calf can consume it. I just had to share it as I thought it was interesting.

I was so very sad to hear that Omar Sharif died as he was a favourite of mine. A very handsome man and I have just learnt from John Holton at The Sound of One Hand Typing that he was also an ardent and top class bridge player as well as something of a ladies man, a love 'em and leave 'em type. I remember hearing a while back that he had Alzheimer's and was very sad to hear it. Alzheimer's is a terrible disease. This is the way I always think of him as he appeared in Lawrence of Arabia although he had the lead in Dr. Zhivago which was made in 1965.

Saturday night I decided to do Steak au Poivre for our supper. It is one of our favourites, not that I do it very often, but... I only had one kind of peppercorns mind you. It turned out very well.

Steak au Poivre

2 thick-cut well-marbled fillet steak, about 1 pound total weight, and 1 1/2 inches thick
2 Tbs mixed whole peppercorns, including black, white, green, Szechuan and Jamaican (whole allspice)
1 tsp Salt
1 Tbs vegetable oil
butter
Pan sauce
2 Tbs minced shallots
2 Tbs cognac (or bourbon or red wine)
½ cup flavorful dark stock
1 Tbs unsalted butter, at room temperature
Garnish
Chopped parsley
Watercress

1. Crush the peppercorns using the bottom of a heavy skillet.

2. Sprinkle salt to taste on the top and bottom of the steaks; then press each side into the cracked peppercorns, encrusting the steaks lightly or heavily, as you prefer.

3. Heat the oil and the butter in a heavy sauté or frying pan over high heat. When the pan is quite hot, lay the peppered steaks in. Fry for about 1 1/2 to 2 minutes, until the undersides are well seared. Turn the meat and cook the second side for about a minute. Press with a finger to test for the slight springiness that indicates rare. Cook to desired doneness and remove to a warm platter.

4. Making the pan sauce

5. Add the shallots to the pan and sauté briefly, stirring with a spoon to scrape up the drippings. Lean away from the stove (averting your face) and pour the cognac into the pan; tilt the edge of the pan slightly, over the burner flame, to ignite the alcohol. The cognac will flame for a few seconds as the alcohol burns off; cook for a few moments more and then add the stock. Bring the liquid back to the boil, and cook about 1 minute to thicken the sauce, stirring occasionally. Taste and adjust seasoning. Finally, add the soft butter, swirling the pan until it melts and incorporates with the juices.

6. When blended, pour the sauce over the steaks. Sprinkle liberally with chopped parsley and garnish each plate with sprigs of parsley or watercress.

Servings: 2

Author: Julia Child and Jacques Pépin

Have a great day
 

Juggernaut to Camelot and Port Dalhousie

We watched the English movie Juggernaut on TV last night. It was only given a couple of stars, but we enjoyed it. Richard Harris played the lead and Anthony Hopkins played a cop with Omar Sharif as the ship's captain. There were all kinds of faces that we knew but couldn't put a name to. One being David Hemmings who was Richard Harris' sidekick; I finally realised he was so familiar because he played Mordred in Camelot. King Arthur's son in case you don't remember. Now that was one of my favourite movies, again with Richard Harris of course and Vanessa Redgrave as Guinevere. Of course Richard Harris was also the first Professor Dumbledore in the Harry Potter movies. So sad when he died.

If you are wondering why I am so late posting today, I had a busy morning trying to sort out why I cannot open one particular web site. I was working with my ISP, but I still cannot open the page, he could, my friends can, I can't. Its a pity because its about a restaurant we are going to at the end of the month. A friend sent me some of the menu choices, but I would love to see the site for myself. The restaurant is called Treadwell's and their specialty is buying local food and serving what's in season. In the hopes you can open it this is the website Treadwell's so you can read all about it even if I can't. The occasion is to be a farewell dinner for a Romanian mother who returns home on the following Monday. Whilst talking to the ISP he was reading the menus and telling me how delicious everything sounded. If that wasn't frustrating, I don't know what is.

As the restaurant is in Port Dalhousie which is a couple of hours drive for us, we decided to stay the night and spend the next day visiting the area. It is between two of the Great Lakes, Ontario and Erie and owes its existence to the building of the first Welland Canal. We have never been there before so it will be interesting to look around. Also, its not far from the Niagara wine region which I have mentioned before, so if the worst comes to the worst, we can always force ourselves to go to a winery. The picture on the left is the Bed and Breakfast where we will be staying.

Today, we picked up two recipes from the local paper which we are planning to try. The first one is a Curried Shrimp Salad.

Curried Shrimp Salad

1 lb shrimp (deveined and peeled) 2 Tbs butter 2 garlic cloves, finely chopped sea salt and fresh black pepper to taste 1 Tbs mild curry paste 1 Tbs lime juice 2 celery stalks finely chopped 1 1/2 cup grapes, cut in half 1 Tbs raisins 1 green onion finely chopped 2 Tbs walnut pieces 1/4 cup plain yogurt 4 Tbs fresh cilantro, finely chopped 1 In a large frying pan, melt the butter. Once hot, add the shrimp, after two mins, add the chopped garlic, salt and pepper. Stir. After another two mins add the curry paste and lime juice and mix. Fry for about five mins. In a large bowl, add the celery, grapes, raisins, green onion and walnut pieces. 2 Add the shrimp and most of the pan juices to the bowl with the celery and grapes. (Be careful not to scrape the pan). Stir in the yoghurt and mix all ingredients together. 3 Sprinkle with cilantro and mix again. 4 Serve with a spinach salad. Servings: 4 Recipe Source Author: Liz Monteiro & Luisa d'Amato Source: 30 Minute Miracle

Have a great day.