Filicide, Dancing, The Wedding.

I learned a new word on the news last night, filicide. They were talking about a mother who has recently been convicted of killing her children, i.e. maternal filicide. It is incredible to imagine that any woman could do this, but unfortunately some do

A show which is very popular on TV in North America is Dancing with the Stars. We don’t watch it, but right now there is a bit of a row going on because Bristol Palin (Sarah Palin’s daughter) is getting high numbers of favourable votes even though the judges keep marking her down because they don’t consider she is very good. The suspicion is that all the people who support her mother politically are registering votes for the daughter. By the way, the mother has said that she will most likely be running for President and that she thinks she can oust Obama. Anyone who votes for her is nuts, she quit her governorship in Alaska part way through the term, what makes anyone think she won’t do the same to the Presidency?

The news is still full of the royal couple, I have a feeling we are going to get a tad tired of them by the time the wedding occurs and then it will all start again. I gather one of the big problems about the wedding is that they don’t want to spend TOO much money because of the economic situation in Britain at the moment. I would think the tourism which would be generated by the wedding would be a boost for the economy.

Last night, Matt made a dish we haven’t had for a long time, but which we both enjoy very much.

Potato and Spinach Galette

Happy Cooking by Jacques Pepin

Serves 4 (they say)

This main course vegetable dish is prepared in a non-stick skillet or omelet pan so it will release easily when inverted onto a plate for serving. The word galette denotes a flattish, disk shaped pancake here; this one is really a “sandwich” of potatoes pan fried in a skillet with a filling of garlic-flavoured spinach. This galette is especially good in summer with a green salad accompaniment

1 lb. spinach

1 1/2 lbs potatoes (3 or 4) preferably Yukon Gold

3 Tbs virgin olive oil

1 Tbs unsalted butter

1/2 tsp salt

4 large cloves garlic, peeled and very thinly slices (1 1/2 Tbs)

1/4 tsp freshly ground black pepper.

If you will bake the galette immediately after preparing it, preheat the oven to 400°F. Remove and discard the tough stems and damaged leaves of the spinach and wash the rest.

Wash the potatoes, peel them and cut them into very thin slices by hand or in a food processor fitted with a slicing disk. Wash the slices, drain them and pat them dry with paper towels.

In a 10-inch nonstick ovenproof skillet (preferably an omelet pan), heat 1 Tbs of the oil and the butter until they are hot. Add the potato slices and season them with 1/4 tsp of the salt. Sauté over high heat for 2 or 3 minutes, gently stirring the potatoes, until all the slices are coated with oil and butter and are just starting to soften and become transparent. Transfer the potatoes to a plate and set them aside.

In the same skillet (unwashed), heat 1 Tbs of the remaining oil until it is hot. Add the garlic and sauté it for 10 seconds. Then add the spinach, the remaining salt and the pepper and sauté for about 2 minutes, until the spinach is wilted and most of its liquid has evaporated. Transfer the spinach to a plate and set it aside.

Place the remaining Tbs of oil in the same skillet and arrange a layer of potato slices in an attractive pattern to cover the bottom of the pan, extending about 1/2 inch up the sides. Place another layer of potatoes on top, using half the potatoes for the two layers. Spread the spinach on top of the potatoes and cover it with the remaining potatoes (the recipe can be prepared to this point up to 6 hours ahead.)

When you are ready to serve the galette, bake it in a 400°F oven for 30 minutes. Remove the skillet and place it on top of the stove over medium to high heat for 2 to 3 minutes to brown the bottom layer, shaking the pan so the bottom of the galette doesn’t stick to it. Invert the galette onto a large plate or platter and cut into wedges to serve.

Have a great day

Me, Bowling, The Royals, Mountain Goat

If medical stuff makes you sick, ignore this first bit. 

I saw the vascular surgeon yesterday who said that the CT scan had shown even more blockages than the ultrasound. It appears I have a piece of plaque right behind my belly button area, at the junction of the two iliac veins. What is currently planned is that I will be going in for an angiogram and angioplasty combined, some time in January, to place stents in that area. Later, I may well have to proceed to proper vascular surgery and have my leg veins by-passed. What staggers me is that I can go home the same day after the angioplasty. In 2004 I had to stay in overnight.

I had a phone call yesterday to say I had won the in- house tournament and would I be able to go to the next round in Hamilton in February. I assured them that I would – ops permitting of course. I had 85 pins over average last week, however, last year there were lots of people with 200 plus and one person with 300 or more pins over average!!! However, it is fun to do and we get a night in a hotel on the Association.

Of course there has been lots on the news about William and Kate. I loved the brief interview with Prince Charles who said he was happy about the engagement “they have been practising long enough”!!! Some people seem surprised that she has the sapphire ring which was Princess Diana’s engagement ring, but to me that is a natural progression. many families pass down their jewellery to their descendants. It is a very large sapphire, surrounded by diamonds. Doesn’t leave a lot of room for a wedding ring does it? Now of course everyone is waiting for the wedding news.

I absolutely had to share this picture with you. This is from the current November edition of the National Geographic and the photo was taken by Joel Sartore. The goat, in this instance, is after a salt lick, but look at his position on the rocks. Most of us – even with climbing tackle – couldn’t manage this easily, how the hell do they. Do click on the picture and enlarge it, it really is an incredible sight, plus a fantastic piece of photography. But how the hell that goat gets where it is is a complete mystery to me.

Here is another bean recipe which will make up for the sinful dessert from yesterday.

Bean Bolognese

From EatingWell:  December 2006

Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese. Without the meat, the dish has only a third of the fat and 80 percent less saturated fat. To make the perfect meal, serve with a peppery arugula salad and warm, crusty Italian bread.

4 servings

Ingredients

1 14-ounce can salad beans, (see Shopping Tip) or other beans, rinsed, divided

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1/2 cup chopped carrot

1/4 cup chopped celery

1/2 teaspoon salt

4 cloves garlic, chopped

1 bay leaf

1/2 cup white wine

1 14-ounce can diced tomatoes

1/4 cup chopped fresh parsley, divided

8 ounces whole-wheat fettuccine

1/2 cup freshly grated Parmesan cheese

Preparation

1. Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.
2. Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.
3. Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.
4. Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.

Shopping tip: A can of salad beans, a mixture of chickpeas, kidney and pinto beans, adds depth and variety to this recipe. Look for it in the natural-foods section of larger supermarkets or natural-foods stores. If you can't find it, substitute a can of your favorite beans.

Have a great day