No Water, Missing Plane.

Disappointing. We turned up at the bowling alley on Thursday afternoon and were sitting there having a coffee and waiting for another bowler. We were told the water was off due to a broken main. There were a whole bunch of women there from a league too. Suddenly one of the owners comes over and tells us he is sending us home. Apparently Health and Safety had phoned and said they had to shut down and they would be sending an on site inspector. He wasn’t best pleased as you can imagine, and nor were we. Originally they had been told they mustn’t serve food (well they don’t really anyway) but then they said no customers should be there at all. One group of women who were there were prepared to give the inspector a piece of their minds, don’t know if they did that, we went home of course. I discovered later that the water was on again at 4 which was good for their evening leagues. Matt and I have decided to bowl on Friday afternoon.

I am fascinated by this missing Malaysian plane story. What I don’t understand, in this day and age, there must have been loads of cell phones on board and yet nobody called anyone to say what was happening. If they could make calls on 9/11 I am sure they could have managed it on this plane unless it was blown to pieces all in an instant. Now they are maintaining it flew for several hours towards India? There have been all kinds of rumours, lots of speculation, now they are looking at the Indian Ocean. I wonder if we will ever know?

This is a particularly delicious sounding way of serving shrimp. The source today, World Wide Recipes, doesn’t do pictures and after Googling I found this picture from Closet Cooking which is a similar recipe but doesn’t have all the ingredients. Something of a boozy dish.


Shrimp Amaretto


Description: Slightly sweet shrimp dish with flavour of Amaretto
and brandy. Excellent entrée, served with rice.

12 Large shrimp, peeled and deveined, fresh, washed
3 Tablespoon butter, salted or non-salted does not matter
1/2 Cup Brandy
1/4 Cup white wine
1/4 Cup Orange juice
1/3 Cup Amaretto
1/4 Cup heavy cream or half & half Lactose free if able to
find for those who can't do dairy
1/2 Teaspoon orange zest

Rinse shrimp in cool water.  Using a sharp knife, split shrimp down the back and remove the vein. Sauté shrimp in butter for three minutes on the first side and 2 minutes on second side until done.  Remove the shrimp from the pan.  Pour off any excess butter from the pan.  Add the brandy to the pan and flame it.  When the flame goes out, add the white wine and orange juice and reduce by half until syrupy.  Add the Amaretto, cream and orange zest.  Simmer for 3-4 minutes until it reduces, and return the shrimp to this pan and reheat in the sauce and serve over white rice.

Have a great day

Hoo St. Werburgh, BP Torture, Snow.

I moved to Hoo St. Werburgh when I was about 12. I don’t know precisely, and lived there until I was 20. My parents continued to live there for quite a few more years, on a Thames Barge at the Marina which my father used to run. I used to attend Christmas midnight mass at the church of St. Werburgh but otherwise was not a regular church goer, however, I got married there in 1962 to my first husband. Although we didn’t live in Hoo, we eventually moved back as my husband took over the business. I have since blogged about the church, but never once did it occur to me to search for St. Werburgh. Tuesday I read Hilary’s post on Greenwich and London when she talks about the church of St. Alfege and his origins which made me wonder about St. Werburgh. Of course I then Googled and discovered much to my surprised that St. Werburgh was actually a female. Turns out she was a Saxon Princess who became a saint. She is patron saint of Chester. Apparently her family were Kings in one of the many petty kingdoms which abounded in her day. She eventually became Abbess of Ely having been a nun for many years. She was instrumental in convent reform across England. The most famous legend about her is that she restored a goose to life. She died on February 3, 708 which is, today, when she is commemorated. During the Middle Ages, the badge of a basket of geese was adopted as proof of having made a pilgrimage to the Shrine of St Werburgh. Wiki have a lot more about her so do click on her link. The stained glass window is from the cathedral in Chester. The following pictures were of my first wedding with us standing outside the door of St. Werburgh Church. The bridesmaids were my three cousins. Looked cute didn’t they? However, the youngest would NOT smile for the cameras.

Wednesday was snow, snow, and more snow. We had to take my gadget from hell (BP monitor) back so we went at 8:30 a.m. before the roads got impassable. The monitor hurt a lot every time it took a reading, it was really painful. Then around 7 it started beeping for no apparent reason, then it starting blowing up, stopped, blew some more, stopped and then ended up blowing right up. That got even more painful and it did that several times. Then when I went to bed I discovered the wiring had got caught up with my bra and I couldn’t take it off. I was perplexed as to whether I should take off the cuff which I knew I couldn’t put back on on my own, or unplug the monitor. I did the latter and then, guess what, I could not re-attach the hose. I called Matt (luckily he wasn’t asleep yet) and he couldn’t do it either so eventually I took it off. I climbed into bed and then not half an hour later when I was asleep, it decided to start again. I then discovered a switch on the bottom. I had thought the switch at the top was it. Apparently it worked OK up to bedtime, whether that is enough info they will decide. I ain’t paying again, in fact I am not sure I would accept the stupid thing again. This guy looks OK doesn’t he? Later: I have an appointment to go see the specialist. Think he wants to put me on a different BP medication. I cannot seem to explain to doctors just how high my readings go when they do tests. Even when I am at home with this one, I get stressed and up tight.

Having got back home safely we decided to stay put because the snow was accumulating fast.

When this recipe landed in my inbox I couldn’t resist sharing it. After all, it’s chocolate.

French Silk Pie

WebMD Recipe from EatingWell.com


Bittersweet chocolate and Dutch-process cocoa meld with a shot of fresh brewed coffee
to give an ultra-rich flavour to this creamy French silk pie. A frothy meringue is the secret to lightening the brown sugar-sweetened filling.

Ingredients

• 30  chocolate wafers
• 2 tablespoon chopped dates, pitted
• 1 tablespoon water
• 1 tablespoon brewed coffee
• 1 tablespoon water
• 1 1/2 teaspoons unflavoured gelatine
• 1 large egg
• 1/2 cup low-fat milk
• 8 tablespoons packed light brown sugar, divided
• 1/3 cup unsweetened cocoa powder, preferably Dutch-process
• 2 ounces bittersweet chocolate, chopped
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons dried egg whites, reconstituted according to package directions
• 1/2 teaspoons cream of tartar

Instructions

1. Preheat oven to 325°F. Coat a 9-inch deep-dish pie pan with cooking spray.
2. To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
3. Bake until crisp, about 10 minutes. Cool completely on a wire rack.
4. To prepare filling and garnish: Combine coffee and water in a small bowl. Sprinkle gelatine on top and set aside to soften.
5. Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160°F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
6. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
7. Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.

Have a great day

BP Monitor, Asian Grocery. Towing.

Started my Tuesday by going to the Nephrologist’s office and being fitted with a 24 hour blood pressure monitor. So far it’s clocking me at readings in the 180’s which is not good. I always shoot up when I am at a doctor’s anyway, I seem to be doing it all the time right now, it’s about 10:30 a.m. and I have already had three readings, I have always hated BP monitors anyway. I’m probably wrong, but I think some people have naturally high readings, however the docs don’t seem to believe that. Later: I don’t know if the damned machine has gone wrong, but it doesn’t show any readings at all although it reverts to the time when it has monitored me. I would hate to think I have been through this for nothing. I have to take it back early in the morning (this morning when you read this) and the forecast is for thick snow. They might not get their $4,000 gadget back on time.

I mentioned, the other day, about our friend’s grandson finding a Korean store. It turns out that they are not just Korean,  but Asian so sell lots of oriental foods. We went in there on the way back from the specialist and I bought some Kimchee, some pickled ginger and some peeled garlic. I always peel garlic and keep it in a Mason jar with some paper towel to absorb the moisture, this way, I don’t have to go through the hassle of peeling it. They had some very large bags of garlic as well as some huge pots of both Kimchi and ginger. I restrained myself.

Now I’m a bit miffed. We finally got back the reimbursement for our tow when the brakes went on our car some weeks ago. However, the tow cost $71 and we only got $50. They said that was the maximum our policy allowed. We don’t really have a policy it’s a bonus provided by Meineke when you have a full service from them. I had problems with this whole thing right from the beginning and now to be short changed, I will never use this again. We have coverage through Dominion Auto which is like CAA or AAA and in future I will be sure to use DAA – I’m not really sure why I used the Meineke one anyway. It’s not Meineke themselves, but some insurance headquartered in Boca Raton.

I was recently discovered by Nancy Mock at Hungry Enough to Eat Six. I returned her visit only to find a super recipe for mashed potatoes. I asked Nancy and she gave me permission to use it in my blog, so here it is. Don’t you think they look delicious?

Garlic Mashed Potato Roll-Ups
Ingredients:

1 TB butter
3 cloves garlic, minced
8 slices thick country white bread
2 cups mashed potatoes, warm (ideally the mashed potatoes should be smooth with no big pieces of potato. If necessary stir in some milk or half and half one tablespoon at at time to make the potatoes creamy and smooth. Use a potato masher to get rid of any big lumps.)
garlic powder
ground pepper
salt
4 TB butter, melted

Directions: 
In a small skillet, melt the tablespoon of butter over medium heat. When hot and starting to sizzle, add in the minced garlic and saute for 2-3 minutes until just before the garlic starts to brown. Remove from heat and add the garlic into the mashed potato. Stir to mix in. 
Cut the crusts off the bread slices. Use a rolling pin to flatten each slice. Place 1/4 c. of mashed potato onto a flattened slice; use the back of a spoon to smooth out the potato and cover the slice. Sprinkle the potato with a little garlic powder, pepper and salt. Gently roll up the bread and potato into a cylinder. Repeat with the remaining bread and potato. Brush the outside of each roll-up with melted butter. 
Spray a small skillet with nonstick cooking spray and heat up over medium-high heat. Add in the roll-ups two at a time and cook for about 5 minutes, turning them to brown on all sides. Transfer to a warm plate and repeat with the remaining roll-ups.

Serve warm. Makes 8 roll-ups.

Have a great day

Escalation, Wormhole Blogfest, Bowling Excitement.

I am a day late, but hopefully not a dollar short. This week author Stephen Tremp has released his third book in his Breakthrough trilogy “Escalation” and here is a blurb from the book.

Escalation Synopsis:
“I know not with what weapons World War III will be fought, but World War IV will be fought with sticks and stones” - Albert Einstein

In Escalation, the final installment to Stephen Tremp’s Breakthrough Trilogy, a seemingly innocent discovery in Einstein-Rosen Bridges, or wormholes, becomes a Pandora’s Box—opening doors to other unexpected and unpredictable realities such as parallel universes, time/space travel, and an evil hitchhiker from another dimension.

Chase Manhattan has survived attempts on his life from numerous sources in his effort to destroy the technology. But he is far from safe. Now Chase and his comrades must not only break world renowned physicist Professor Nicholas Fischer out of prison a second time, but also smuggle him across hostile borders in Europe and the Middle East to prevent events threatening to spiral into World War III.

At stake: an end to Western civilization as we know it. The result: an epic clash where science and the supernatural take center stage, vying for mankind’s destiny. The setting is global as the world divides into an East vs. West climactic battle. The action is swift, adrenaline-charged, and non-stop. Unending twists and turns will keep the reader turning pages and wanting more.

Together, Breakthrough, Opening, and Escalation follow the lives of the unlikely participants from innocence to a coming of age through sacrifice, betrayal, passion, lust, unconditional love, and hope. Escalation is an international thriller and will appeal to fans of modern-day science fiction, action, horror, and a bit of romance.

I particularly like the Einstein quote. To Download Escalation click HERE: I am looking forward to reading this book which I have just downloaded.

Stephen is also running a Bloghop this week called National Wormhole Week. 2014 Second Annual National Wormhole Week (or 2014 Wormfest): For 2014, the theme is to name one thing where science advances mankind, and one where the same technology with unforeseen consequences will go too far and set mankind back. You can click here to join the bloghop. I just decided to join today. My contribution is the car. A wonderful means of transport and most of  us couldn’t do much travelling without it and are lost when we have to stop driving for whatever reason. However, without the car, we wouldn’t have so many accidents on the road, so many drunk or texting drivers, and life wouldn’t be nearly so fast paced.

Woohoo, I had a 634 triple at bowling today. I am so excited. I only once ever had a 600 before, years ago during a charity match when it didn’t even count. It counted today though. If you are a 10 pin bowler, don’t forget a perfect game is 450 so I was actually less than half that, but it’s still wonderful for me. Mind you a close friend has a 700 triple so I am not likely to beat that. The highest average I have ever had is 157 and that was years ago, I am back there again and after this score, I will likely go up a point or two more. I’m having a glass of bubbly later to celebrate. It’s still Monday as I am writing this.

This looked like a good recipe – we both like spinach so I think it will be tried out in the near future. Found on MyRecipes.

Spinach Calzones with Blue Cheese

The combination of onions, mushrooms, and fresh spinach packs a serving of veggies into each of these easy, impressive calzones. We found that a pizza cutter works well for dividing the refrigerated dough into 4 equal portions.

Cooking Light MAY 1999

• Yield: 4 servings (serving size: 1 calzone)

Ingredients

• 1 (10-ounce) can refrigerated pizza crust
• Cooking spray
• 4 garlic cloves, minced
• 4 cups spinach leaves
• 8 (1/8-inch-thick) slices Vidalia or other sweet onion
• 1 1/3 cups sliced cremini or button mushrooms
• 3/4 cup (3 ounces) crumbled blue cheese

Preparation

Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.

Note:
We found that a pizza cutter works well for dividing the refrigerated dough into 4 equal portions.

Have a great day

DST, Korean Food.

I was up fairly early on Sunday morning and then realised that as the clocks were going forward, I really wasn’t that early at all. I read an article about daylight savings changes and apparently they have discovered that an increase in heart attacks is associated with the ‘spring forward’ event and a decrease when we change back in the fall. Also a lot more traffic and pedestrian accidents occur in the period following the spring change. A poll taken in the States indicated that a lot of people think its a waste of time. It was also discovered that the mere fact of changing all the clocks costs the country (the US still) quite a lot of money, $434 million per year. Many places don’t use it anyway, Saskatchewan and some parts of BC in Canada, and Arizona and Hawaii in the US, are amongst those who don’t. Of course the US decided to change when they put these time alterations into affect and so we, in Canada, followed along to keep in sync.

I ended by making up my sleep in the afternoon. 5:30 is just too early and I was tired.

Saturday we had a delightful evening at a friend’s and enjoyed our dinner of schnitzel with Portobello mushrooms. Their grandson has recently returned from Korea where he has lived for several years and he found there is a Korean store in Kitchener where one can buy kimchi apparently. Guess who is going to check it out this week? I love it but the kimchi I bought recently wasn’t all that hot (spicy) – I figure in a Korean store it is going to be much better. One can make it at home of course, but living in an apartment we haven’t really got the space.

I have just finished eating supper, but looking at this recipe makes me feel hungry. I guess this classifies as a fusion recipe.

Miso Soup with Sweet Potato Dumplings

Epicurious
by Shawn McClain
Green Zebra

photo by Ann Stratton

This spicy soup from Shawn McClain, chef at Green Zebra in Chicago, is rich in immunity-enhancing vitamin A.

Ingredients

• 1 pound sweet potatoes
• 1 tablespoon canola oil
• 2 cloves garlic, chopped
• 1 shallot, chopped
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups sliced bok choy
• 1 cup bean sprouts
• 1 cup edamame, shelled
• 12 wonton wrappers
• 3 tablespoons white miso, plus more to taste
• 2 scallions, thinly sliced

Preparation

Heat oven to 375°F. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tablespoon of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.

Have a great day

Saturday Chocolate Recipe

There used to be a restaurant in Emerald Isle, NC, which specialised in custard ice cream which was delicious. They also served a many layer (7 I think) chocolate cake which was to die for.

Ultimate Chocolate Layer Cake

Cooking.com


Serves 12

This delicious layer cake is the essence of chocolate and would be welcome as the centerpiece of any party or gathering. The cake batter is versatile and can be used to make other desserts. Here the layers are combined with a rich chocolate frosting.


INGREDIENTS

4 ounces unsweetened chocolate, finely chopped
1 3/4 cup cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2/3 cup (packed) golden brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
1 teaspoon instant espresso powder dissolved in 1/4 cup hot water
Chocolate cream Frosting (click for recipe)
Garnish
1 1/4 cups finely shaved bittersweet or semisweet chocolate for garnish, optional

DIRECTIONS

Position rack in center of oven and preheat to 350° F.
 
Butter two 9-inch-diameter cake pans with 2-inch high sides. Line with parchment paper; butter paper. Dust pans with flour; tap out excess. Melt chocolate in top of double boiler over barely simmering water, stirring with rubber spatula until smooth. Cool to lukewarm, stirring often. Sift cake flour, baking soda and salt into medium bowl.

Using electric stand mixer and flat beater attachment, beat butter until fluffy, about 2 minutes. Gradually add both sugars, beating until creamy. Beat in eggs one at a time. Beat in vanilla. Scrape down sides of bowl with rubber spatula. Beat in melted chocolate; blend well. Add flour mixture alternately with sour cream in 2 additions, beating well after each addition. Add dissolved espresso; blend thoroughly.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean and cake just begins to pull away from sides of pan, about 30 minutes. Cool cakes in pans on racks 5 minutes. Turn out cakes onto racks; peel off parchment paper. Cool cakes completely.

DO-AHEAD TIP: Cakes can be baked 2 days ahead. Store airtight at room temperature.

Fill pastry bag fitted with large open star tip with 1/2 cup frosting; set aside. Slice each cake horizontally in half. Place one cake layer, flat side up, on 9-inch-diameter cardboard round. Spread 1/2 cup frosting over cake. Top with second cake layer, flat side down. Spread 1/2 cup frosting over top of cake. Repeat layering with remaining 2 cake layers and 1/2 cup frosting. Spread remaining frosting over top and sides of cake. Press chocolate shavings onto sides of cake. Pipe frosting from pastry bag decoratively around top edge of cake. Lightly sprinkle chocolate shavings over cake. Cover cake with cake dome. Refrigerate 20 minutes before serving.

DO-AHEAD TIP: Assembled cake can be made 3 days ahead. Keep refrigerated.

Have a great weekend

Bowling, Bear Cub, Dinners and Diets.

Amazing, I bowled really well again today. Unusual for a Thursday. Poor Matt didn’t again although each game was better than the last. Unfortunately we had some kids arrive by our last game and one of them was being a right pain in the butt which wasn’t helping either, throwing balls at the bumper bars instead of down the alley. Mother not doing anything about it, etc. etc. If we hadn’t been nearly finished, I would have done something about it!!! It was a beautiful day too which probably brought people out to bowl. Sun shining brightly and snow melting all over the place. It’s supposed to be even warmer on Friday +2°C which, these days, is almost bikini weather. It should account for a fair bit of snow hopefully. Next week is March Break so I guess some people will be heading south and no doubt there will be lots more kids at the bowling alley.

Cute, a new polar bear from the Toronto Zoo is shown revealing his name on YouTube today. Of course, I wondered how they got him to do it. What a cute little bundle of fur. It’s such a shame that polar bears grow up to be so dangerous because even as adults they look huggable.


Don’t have to figure out what we are going to eat on Saturday night as we are going to a friend’s for dinner. Make a nice change. One thing I never do is go to someone’s for dinner and promptly say “I can’t eat that I’m on a diet”. I have had that done to me and it’s infuriating, especially when one has spent forever in the kitchen trying to please your dinner guests. My mother taught me never to inflict my diet on other people, and I never do. I might limit my intake, but unobtrusively. If you don’t want to eat what your hosts have prepared, don’t go.

I said I had another brisket recipe which I thought sounded delicious. It’s from WebMD Food and Recipes.

Brisket With Wine-Soaked Apricots

WebMD Recipe

The preferred way to prepare brisket is with long, slow cooking. Brisket is a pretty high-fat meat, but you can make it leaner by trimming off all the visible fat before cooking. This recipe can be made in the oven or on the stovetop.
Ingredients

• 3-4 pounds beef brisket
• 1 pound dried apricot halves
• 2 mild or sweet onions, sliced
• 1 tablespoon canola oil
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 2 pinches ground black pepper
• 2 pinches salt (optional)
• 1/2 cup slivered or sliced almonds, toasted (toast in a nonstick frying pan over medium-low heat)

Instructions

1. If you’re cooking the brisket in the oven, preheat oven to 300°F. Trim all the visible fat off your brisket.
2. Wash the apricots and put in a medium-sized bowl. Add enough wine to cover them and soak for one hour.
3. Add canola oil to large Dutch oven (or similar pot) and heat over medium-high heat on stove. Add the sliced onions and brisket. Brown meat and onions, stirring frequently, for about 5 minutes.
4. Add the spices and the dried fruit with wine to Dutch oven and stir. Cover pot and reduce heat to low (if you're cooking on the stovetop) or move Dutch oven to preheated oven. Cook for 2 1/2 to 3 hours, or until brisket is very tender.
5. Remove brisket from pan and place in center of serving platter. Let the meat rest 5-10 minutes before slicing. Surround the slices with the apricots, and drizzle 1/2 cup of the pan juices over the top. Sprinkle toasted almonds over the top of the beef and apricots.

Have a great day

Winter, Movie, Everest Trash.

It’s snowy, it’s cold and we are supposed to get lots more and everyone is complaining. You would think the Canadians living round here didn’t know we got snow in winter. I remember when we first came here in 1975, we used to have winters like this. We took up cross country skiing because of it, and we enjoyed it for a number of years; we got very disappointed if we didn’t get much snow in any winter. OK, I admit it’s easy for us these days because we don’t have to shovel all that white stuff away nor clean the car before we can go anywhere, but we didn’t find that too bad once upon a time. I do feel sorry for elderly people (of which I am one of course) whom I see out there working away in the snow. It makes me wonder if it’s worth owning your own home into your later years. However, they seem to think so.

Tuesday night I watched Lee Daniels’ The Butler which I rented from iTunes. I enjoyed the movie – I had no idea Reagan was so contra the black races. Although he was apparently quite friendly with the White House staff. What a great way of portraying the fight of the African American I just wished the guy at the beginning had got his comeuppance. I didn’t know that the White House employed so many butlers either. Must have been a fascinating life. It said it was based on a true story but I couldn’t find details. I couldn’t place some of the actors although I knew their faces. The movie kept me happy for a couple of hours or so anyway.

I see the Nepalese government is now insisting that if you trek the Himalayas, or climb Mount Everest, you bring back at least 8 kilos of garbage when you come back. Everest is becoming a huge trash dump and the Nepalese figure every climber/hiker discards that much junk on their hike/climb. They check you at the bottom to be sure you have that much trash with you. Your own trash, not someone else’s. I think its an excellent idea. Apparently some 230,000 visitors come to Nepal to trek their mountains – that’s one heck of a lot of garbage and I am glad they are doing something about it. An interesting titbit; Nepalese — who consider the mountain they call Sagarmatha to be sacred — sometimes attribute climbing deaths to bad karma earned through disrespecting the mountain. The Nepali language name Sagarmatha means "forehead of the sky," while the Tibetan name for Everest is Chomolangma, or "goddess of the snow." What lovely names.

I was going to post another brisket recipe, but then I saw this from BBC Good Food and it appealed to me more.

Special Seafood and Saffron Pasta

 

Serves 2

Mussels, scallops and king prawns make this shellfish supper for two a real treat - it works just as well with spaghetti or linguini

Ingredients

• 3 firm tomatoes
• 200g fusilli lunghi or another long, thin pasta shape
• 2 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 100g king prawns, deveined
• 100g scallops, halved if very large
• 300g mussels, shells cleaned
• 150ml white wine
• good pinch saffron, mixed with 3 tbsp hot water
• zest 1 lemon, plus juice ½
• 4 tbsp single cream
• small pack parsley, chopped
• 2 tbsp pine nuts, toasted

 

Method

1. Bring a large pan of salted water to the boil and have a bowl of cold water to hand. Cut a small cross in the base of each tomato and add to the hot water, then after 15 secs, scoop out with a slotted spoon (but keep the water boiling for the pasta) and plunge into the cold water. Leave the tomatoes to cool for 30 secs, then remove. Use a small sharp knife to peel away the skin, starting at the base where you made the cross. Cut each tomato into quarters then cut out and discard the seeds and any membrane. Cut into small dice, then set aside.
2. Add the pasta to the boiling water and cook for 2 mins less than it says on the pack. Meanwhile, heat the oil in a large frying pan (you’ll need to use one with a lid) and add the garlic, sizzle for 2 mins until just starting to turn golden, then push to one side of the pan. Increase the heat and add the prawns and scallops, fry for 1-2 mins until the prawns are pink and the scallops are just turning golden, then scoop out of the pan and set aside on a plate. Add the mussels, white wine, saffron (with its soaking liquid) and some seasoning. Cover the pan with a lid and leave to steam for 3 mins until the mussels open (discard any which stay closed).
3. Add the lemon zest and juice and the cream to the sauce and check the seasoning. Drain the pasta and add this too, along with the prawns, scallops and diced tomato. Toss everything together, and bubble for another 2 mins, or until the pasta has absorbed some of the sauce and is cooked through. Scatter with parsley and pine nuts and give everything a final toss together.

Have a great day

Stamps, Reindeer Clothes, Crêpes and Brisket.

Sorry no blog Monday, have been given some antibiotics and they made me feel terrible.  Waiting to hear back from doc. For one reason or another didn’t get much sleep Monday night. Mind you, I was fine earlier in the day and really bowled well again. Poor Matt did not.

Matt went to the post office for me this morning as I was out of International stamps, almost out of US ones too. Much to my surprise, the stamps he brought back for the International are celebrating the Chinese Year of the Horse and are, I think, most attractive. We needed them as both is daughters and one son-in-law celebrate their birthdays this month. That reminds me, I am still waiting for my free meal from the Mandarin Restaurants. Maybe I should remind them. I did so and they say that there was an error on my postal code. Amazing, the insurance reimbursing me for our tow said there was an error on our apartment number!!!

I found this an interesting Fast Fact from T + L Daily Transporter this morning. The traditional reindeer-hide clothes and boots worn by Russia’s Eveny tribe are stored outside at night—even at temperatures colder than -40°—to avoid the warmth and dampness that could stiffen or ruin them. Brrr, can you imagine getting dressed in the mornings. Mind you that picture looks cold, doesn’t it. Lonely too. But that’s rather how I think of that part of the world. We get lots of cold and snow in the winter, but round here it sure isn’t desolate or lonely looking. Well except at the airport I noticed when we passed it today.

Tuesday night I made crêpes for us, made some extra to freeze and then discovered I only had three, oh well. I ate mine with Nutella and Matt chose honey. Made a nice change. I could eat crêpes by the dozen mind you. Not sure why I love them so much, but I do. Think I have told you about the town in the South of France (don't remember which one) where there were crêpe sellers in the streets and Matt and I wandered around eating crêpes from one and then getting another at the next place. Delicious. Once did something similar in Sicily although with small pizzas.

In England my mother would cook this meat, but we called it just brisket or salt beef, it was never, to my knowledge, called corned beef. That name was reserved for the stuff we got in a can, particularly during the war years although many people developed a taste for it at that time. Spam too, I love it although NEVER eat it any more. This dish has become identified with New England. Some friends of ours from New Hampshire once cooked this for us when we lived in NC and they were staying there. They used to be our neighbours. New Englanders aren’t the only people who cook it, but they cook it more than most I believe. This is one for the crock pot. I found it at Food.com.

Corned Beef Dinner - Crock Pot

By Derf on November 19, 2001

By Parsley

• Servings: 4

About This Recipe

"Very nice aroma to come home to and a wonderful taste. Satisfying"

Ingredients

• 2 -2 1/2 lbs corned beef brisket
• 1 medium onion, sliced
• 1 stalk celery, cut in 3
• 4 medium potatoes, peeled and halved
• 4 medium carrots, peeled cut in 3
• 1 cup beef bouillon
• 1 bay leaf
• 1 garlic clove, smashed
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 4 small cabbage, cut into wedges
• 1 teaspoon caraway seed

Directions

1. Trim brisket of all visible fat, cut to fit 4 qt or larger crockpot, if necessary.
2. Place onion, celery, potatoes and carrots in bottom of crockpot, lay brisket on top.
3. Whisk together bouillon, bay leaf, garlic, Worcestershire sauce and dry mustard.
4. Pour over brisket, cover pot.
5. Cook on low setting for 8 to 10 hours, adding cabbage wedges and caraway seed for the last hour of cooking.
6. To serve, discard cooking liquid, slice meat onto hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges and your favourite mustard.

Have a great day

Sorry

Sorry, bit under the weather last night, no blog today.

Have a great day
 

Lonely Owl, Old Tree, Doll.

I just had to share this with you. I thought it was so cute.


Another picture I came across this week that I wanted to share with you with this one from Charleston, SC.

The blurb which came with it was as follows: Charleston County Council recently approved $2.5 million for a campaign to buy 18.7 acres adjacent to the Angel Oak, a massive live oak that may be as old as 1,400 years. If the Lowcountry Open Land Trust is unable to reach their goal of $3.3 million by March 14, a developer will proceed with a plan to build apartments on the land that could threaten the tree’s health. Which is why I wanted you to see it. Such a shame to develop on the land; I do hope they can raise enough money to purchase it and stop the developer.

I don’t know why, but I have always wanted a Matryoshka doll. I finally got one through my IT guy who is Ukrainian and knew where to get one for me. He brought it the other day, much to Matt’s disgust, “waste of money”. I love it though.




I am not a very good photographer as I have mentioned before. Not sure how, but the second one looks as though she is winking. Maybe it's magic. Anyway, you get the idea.. In case you are wondering I took them on my desk.

This recipe has a different flavouring from usual pastries and I thought it sounded rather interesting. Now I just happen to have some Lapsang Souchong.

Pear Tart with Vanilla Cream and Black Tea Crust

Contributed to Food & Wine by Valerie Gordon
SERVINGS: 8

© Line Klein

The smart idea here: adding fragrant, smoky-flavoured Lapsang Souchong tea to the buttery crust, which is filled with a delicate vanilla cream and juicy pears.

Vanilla Cream

1. 3 large egg yolks
2. 1 cup plus 2 tablespoons whole milk
3. 1/4 cup plus 2 tablespoons heavy cream
4. 2/3 cup sugar
5. 3 tablespoons plus 1 teaspoon cornstarch
6. 1 tablespoon pure vanilla bean paste or 1 teaspoon pure vanilla extract
7. 3 tablespoons unsalted butter

Crust

1. 1 cup plus 2 tablespoons all-purpose flour
2. 1/2 tablespoon finely ground Lapsang souchong tea (from 1 tea bag)
3. 1/2 teaspoon kosher salt
4. 1 stick unsalted butter, at room temperature
5. 3 tablespoons light brown sugar

Topping

1. 2 Bosc pears (about 1 pound)—halved, peeled, cored and sliced lengthwise 1/4 inch thick
2. 1/4 cup light brown or turbinado sugar

1. MAKE THE VANILLA CREAM In a medium bowl, whisk the egg yolks until smooth. In a medium saucepan, combine the milk, cream, sugar, cornstarch and vanilla bean paste and whisk until smooth. Cook over moderate heat, whisking constantly, until the mixture comes to a gentle simmer and thickens, about 5 minutes. While whisking constantly, drizzle one-third of the milk mixture into the egg yolks. Slowly drizzle the egg yolk mixture back into the saucepan, whisking constantly. Cook over moderately low heat, stirring occasionally, until the mixture is very thick, 2 to 3 minutes. Whisk in the butter, then strain the custard into a medium heatproof bowl. Press a piece of plastic wrap onto the surface of the vanilla cream and refrigerate until cold, about 2 hours.
2. MEANWHILE, MAKE THE CRUST Preheat the oven to 350°. In a small bowl, whisk the flour with the tea and salt. In the bowl of a stand mixer fitted with the paddle, beat the butter and sugar at medium-high speed until light and fluffy, about 3 minutes. Add the dry ingredients and beat at medium speed until well combined, 2 minutes. Press the dough into the bottom and halfway up the side of a 9-inch tart pan with a removable bottom. Refrigerate until firm, at least 30 minutes.
3. Bake the crust for 20 to 25 minutes, until lightly golden. Transfer to a wire rack and let cool slightly.
4. MAKE THE TOPPING Set the crust on a baking sheet. Scrape the vanilla cream into the crust, spreading it evenly. In a medium bowl, toss the pears with the sugar. Arrange the pear slices in a slightly overlapping circular pattern over the cream. Bake the tart for about 30 minutes, until the pears are softened and golden. Transfer the tart to a rack to cool. Serve at room temperature or chilled.

Make Ahead: The tart can be refrigerated overnight.

Have a great Monday

Saturday Recipe

I have been looking at this recipe all month, it’s on a calendar we got from the bowling alley. I thought it looked really good so here it is. Bit late for Valentine’s which is what, I presume, it was intended for. Maybe next year.


Rasberry Phyllo Tarts

12 sheets of phyllo dough
1/2 cup unsalted melted butter

Filling:
1 tub marscapone cheese
1/4 cup icing sugar
1 tsp vanilla extract
2 cups fresh raspberries

Butter each sheet of phyllo dough, stacking sheets on top of one another on a large chopping board. Use a heart shaped 2 x 21/2 inch cookie cutter to cut out the heart shaped tarts. Place on parchment lined baking sheets. Bake in preheated 400°F oven for 10 to 12 minutes until lightly browned. Allow to cool. Mix together filling ingredients, spoon some of mixture on to each tart and add a few berries on top. Serve immediately.
If desired to decorate the serving platter; melt 4 oz white chocolate. Partially dip fresh strawberries into chocolate. Place on a parchment lined tray. Place in fridge to set chocolate.

Have a great weekend.