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

Bowling, Matt’s Cold, Passport Expiry.

Monday we bowled, Thursday we bowl, Friday we bowl. I am not sure my legs will take it. Considering they have been used so little whilst I have been unwell, they are taking something of a hammering now. My shoulder, which was the main problem, is totally well behaved and gives me no problem at all other than an odd twinge now and again. Thursday is, of course, our Travel League which takes place once a month. This time we are going to the local Red Lobster before hand. I have only been to a Red Lobster once and wasn’t overly impressed. Ontario is really too far from the sea. However, that was probably 25 years ago, so maybe I will be more impressed this time.

Poor Matt has a cold, we neither of us remember the last time he had one. He says 50 years, I don’t know if its really that long, but it is a fact neither of us do get colds although I had one last winter and now he has one this winter. Guess I will have to do some hunting to find out what one does these days, echinacea springs to mind. No, according to what I read, echinacea isn’t much use. In fact as youngsters we were always told there really isn’t a cure, you just have to work through it and it doesn’t sound as though much has changed. I am not sure, but I don’t think I have one, but I do seem to have some allergies at the moment.

I just realised that our passports run out next month, thanks to my Palm. I haven’t been using it very much lately, so its lucky I happened to check it yesterday. I downloaded forms which I filled in on line, but we have to get photos taken of course although one no longer has to get anyone to sign them to id you. Used to be a bit of a nuisance finding someone who was ‘approved’. I don’t know if its still the same, but we used to get British passports for 10 years, Canadian ones are only for 5 years. They aren’t cheap either, $87 each. We are still able to apply for British passports as we have dual nationality, but it is much easier to get a Canadian one by going to an office in town, the UK applications have to be sent to a consul or embassy.

We have some very good friends who are Dutch in origin. This weekend at their church the various nationalities did a “table” to celebrate Family Day which was on Monday, 20th. Among the things on display, were Ollie Bollen which is kind of a Dutch doughnut. I have never eaten them, but I looked up the recipe and I am sharing it with you. They look pretty good don’t they? I am going to do some nagging until our friend makes us some.

Oliebollen (Dutch Doughnuts)

Submitted By: FlourGirl. Photo By: WENSMITH

Servings: 12

"Ollie-bollen, or (Oliebollen) is a dutch pastry similar to a doughnut. It typically is a deep fried pastry filled with raisins and dusted with powdered sugar. Some modern variations serve them topped with berry filling, but this is a traditional recipe. Oliebollen are a traditional treat on New Year's"

Ingredients:

1 (0.6 ounce) cake compressed fresh yeast

1 cup lukewarm milk

2 1/4 cups all-purpose flour

2 teaspoons salt

1 egg

3/4 cup dried currants

3/4 cup raisins

1 Granny Smith apple - peeled, cored and finely chopped

1 quart vegetable oil for deep-frying

1 cup confectioners' sugar for dusting

Directions:

1.
Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.

2.
Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.

3.
Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.

Have a great day