Ugh, its cold, miserable and dull outside this morning. Even the snow kind of looks grey. However, to my American friends, Happy Thanksgiving and I hope the weather is better where you are. That's just about what this day calls for, a Thanksgiving dinner to cheer one up. A friend sent in the following joke to my cookery group which I thought I would pass on as it is an oldie but goodie and appropriate for today.
Recently I received a parrot as a gift. The parrot has had a bad attitude and an even worse vocabulary. Every word out of the bird's mouth is rude, obnoxious and laced with profanity. I've tried and tried to change the bird's attitude by consistently saying only polite words, playing soft music and anything else I can think of to "clean up" the bird's vocabulary. Finally, fed up, I yelled at the parrot. The parrot yelled back. I shook the parrot and the parrot got angrier and even ruder. So, in desperation, I threw up my hands, grabbed the bird and put him in the freezer. For a few minutes the parrot squawked and kicked and screamed.
Then suddenly there was total quiet. Not a peep was heard for over a minute.
Fearing that I'd hurt the parrot, I quickly opened the door to the freezer. The parrot calmly stepped out into my outstretched arms and said, "I believe I may have offended you with my rude language and actions. I'm sincerely remorseful for my inappropriate transgressions and I fully intend to do everything I can to correct my rude and unforgivable behavior."
I was stunned at the change in the bird's attitude. As I was about to ask the 
parrot what had made such a dramatic change in his behavior, the bird continued, "May I ask what the turkey did?"
We spent last evening frantically searching for a recipe we used to make several years ago and cannot find anywhere. Usually I somehow remember just where recipes came from and can go straight to the source, but not this one. I have asked a couple of on line sources to see if anyone knows of it. We were going to prepare it for our get together on the 10th, but I guess we are out of luck. It is a recipe for lettuce bundles stuffed with a mixture which includes sardines. They were absolutely delicious.
My cookery group periodically have a Dinner Around the World when the group basically cooks the same meal at the same time (allowing for time changes) and then posts pictures of what they cooked. Its fun to know if I am making a chocolate cake, several other people making the same cake and we are all going to serve it for the same meal that night. The next one coming up will be South African in theme, but it won't take place til January - I will post the recipes later.
I thought I would post a Portuguese recipe this morning, its one we enjoy. Rojoes Cominho or Braised Pork with Cumin, Coriander and Lemons which comes from my Time Life Cookery of the World.
Rojoes Cominho
Serves 4
2 lb lean boneless pork, cut into 1 inch cubes
1/2 oz. lard
1/4 pt (UK measure) dry white wine
1 1/2 tsp ground cumin
1/2 tsp finely chopped garlic
1 tsp salt
Freshly ground black pepper
5 thin lemon slices, qauartered
2 Tbs finely chopped fresh coriander
Pat the pork cubes thoroughly dry with kitchen paper. Melt the lard in a large, heavy frying pan over a high heat until it splutters. Add the pork cubes and brown them, turning the cubes freqauently with a wooden spoon and regulating the heat so that they brown quickly and evenly without burning. Stir in 6 tbs. of wine, the cumin, garlic, salt and a liberal grinding of pepper. Bring to the boil, then cover the pan, reduce the heat to low and simmer for about 25 mins until the pork is tender and show no resistance when piereced with the tip of a small, sharp knife. Add the remaining 3 tbs of wine and the lemon slices and cook over a high heat, turning the meat and lemon pieces constantly, until the sauce thickens very slightly. Stir in the coriander and taste for seasoning.
Pour the mixture into the centre of a large heated dish and surround it if you like, with Portuguese fried potatoes.
Have a great day.
I used to think I would like to write a book. The more I read of author's blogs (see links on this page), the less I want to do so. As far as I can tell its damned hard work. Then, if you are a first timer, you have got to find yourself a publisher - read what Glenda Larke (Tropical Temper) has to say about it all. She is talking of the 10 myths about authors. No, I don't want to write a book thank you.
We now have a lovely clean carpet. I paid extra to have a silicone coating 
which is supposed to protect it and stop it getting dirty too quickly. We shall see. I looked it up, last time I had it done was June 2008 so that is about 17 months. I wonder how long it will last this time. Certain areas get it worse than others of course. The area from the kitchen to the dining table is the worst of the lot. Funnily enough I used to hire carpet cleaners in England who called themselves Canadian carpet cleaners, not sure why.
Today I am going to be making a hotpot which is lamb, potatoes and onions in a kind of stew. I was talking about red cabbage the other day, traditionally that is an accompaniment to hotpot as it 'cuts the fat'. Matt prefers to eat hotpot without it though. I have had the lamb in the freezer for a while so I figured I had better get on and make it. There are dozens of recipes for hot pot on the internet, some with beef and some including lamb's kidneys, but the one I make is a very simple one with simple ingredients.
As tomorrow is a Travel League with our bowling, we have to do our main shop of the week today. I am taking everyone from our old league to the My Thai restaurant I mentioned the other week. I hope they all enjoy it. We got fed up with the other local restaurant, very mediocre food.
Tomorrow is Thanksgiving in the US so many people will be doing their best to produce a huge meal, generally starring turkey and pumpkin pie. Emeril Lagasse came up with a good way of serving Brussels sprouts. However, when I copied the recipe it also said courtesy of Martha Stewart Living. I will certainly be trying this in the near future as I do get fed up with plain veggies.
Emeril's Brussels Sprout and Cheddar Cheese Bake
From the kitchen of Emeril Lagasse
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Servings: 4-6
Only Emeril Lagasse can think of such a tasty way to make brussels sprouts! This dish will be a nice touch to your Thanksgiving Day table.
Ingredients
# 4 slices thick-cut apple smoked bacon, diced
# 1 cup onion, small diced
# 2 cloves garlic, minced
# 3 tablespoons unsalted butter
# 1 pound Brussels sprouts, thinly sliced lengthwise (about 1/8-inch)
# 1 teaspoon chopped fresh thyme
# 1/4 cup chicken stock or water
# 1/2 teaspoon cayenne pepper
# 1/4 teaspoon salt
# 1/4 teaspoon freshly ground black pepper
# 1 cup shredded sharp cheddar
Cooking Directions
Preheat the oven to 450 degrees F.
In a 12" saute pan over medium high heat, render the bacon until crisp and golden, about 8 minutes. Remove the bacon from the pan using a slotted spoon to a heat proof bowl. Add the onions to the pan and cook for 4 minutes or until wilted and beginning to caramelize. Add the garlic to the pan and cook for another 2 minutes, stirring occasionally. Remove the onions and garlic from the pan to the same bowl with the bacon.
Add 1 1/2 tablespoons of butter to the pan along with half the Brussels sprouts and 1/2 teaspoon thyme. Cook the sprouts for 2 to 3 minutes on one side or until they begin to brown. Add 1/2 the chicken stock, 1/4 teaspoon cayenne pepper, 1/8 teaspoon salt, 1/8 teaspoon pepper. Flip the Brussels sprouts and continue to cook for another minute. Remove them from the pan to the bowl with the bacon and onions.
Add the remaining 1 1/2 tablespoons of butter and cook the remaining Brussels sprouts in the same way, adding the remaining 1/8 cup of stock after they've browned, and seasoning them with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
Toss all of the Brussels sprouts with the bacon and onions. Pour the mixture into a 10 by 6 inch baking dish.
Sprinkle the top of the dish with the cheese and bake for 20 minutes, or until the cheese is melted and beginning to brown on top. Serve immediately.
Yield: 4 to 6 servings
To all my American readers, Happy Thanksgiving tomorrow, I am assuming a lot of you won't have time to read blogs.
