Potluck and Break Ins,

The potluck on Saturday evening was very successful. There was a ton of food it would have stunned our sinlaw once again. The main meat was a ham, but there were cabbage rolls and meatballs and someone had brought shrimp - probably other things I didn't see. Then there were jellied salads, pea salads, bean salads, rice salads, plus vegetable casseroles of several kinds and scalloped potatoes and a dozen more such dishes. The table was just groaning with food. Then there were the desserts. There was a huge sheet cake, a trifle, my Turkish Orange Cake, tarts, fruit cups, etc. etc. To drink we had egg nog or coffee. I don't think anyone went away hungry. I also think there must have been a stack of food left over. I should have taken my camera. One friend really like my dessert, she ate two pieces and wants the recipe so she can make it for next weekend. At the potluck I talked to the Super's sister-in-law about the break in on her car, there was $2,700 worth of damage apparently. Two cars had been broken into on the same day in our underground garage. Matt thinks it was an inside job. One doesn't like to believe that. Incredibly the cars were quite close to the entry from the building, amazing that no-one saw anything. Both cars were Chrysler's and that is a popular model with car thieves we hear. Or maybe they are easier to break into. In the days when we parked outside, our Buick was broken into and the ignition was broken, guess they were trying to start the car. We also had a sleeve with change for tolls and meters which they took.

Yesterday there was a report that in Edmonton, Alberta they had had a temperature of -46°C and that had nothing to do with wind chills, that was the actual temperature. It was a record and one that I personally would hate to have been involved with, that is bloody cold. There is a story on the net of a man returning from 3 weeks in Mexico dressed in shorts, he said the tan fell right off him!!

I enjoyed the eggnog on Saturday night so thought I would share this 'safe' recipe with you. Of course you can buy eggnog in the stores these days, but it is always satisfying to make things yourself. As usual this recipe comes from Eating Well
Eggnog
From EatingWell: November/December 1998
Not kid stuff: A sophisticated and safe low-fat version of classic eggnog.
12 servings
Ingredients •
6 cups 1% milk •
1/8 teaspoon freshly grated nutmeg, (see Tip) •
2 large eggs •
2/3 cup sugar •
2 tablespoons all-purpose flour •
1/4 teaspoon salt •
1/4 cup brandy, bourbon or rum •
2 teaspoons vanilla extract •
1/4 cup light whipping cream

1.Bring milk and nutmeg to a simmer in a heavy medium saucepan over low heat, stirring occasionally.
2.Whisk eggs, sugar, flour and salt in a large bowl until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.
3.Cook the eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10 to 15 minutes. (Temperature must reach 160°F; do not let eggnog come to a simmer.) Remove from the heat and pour through a fine-meshed sieve into a bowl.
4.Whisk in brandy (or bourbon or rum) and vanilla. Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight. 5.Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.
Tips & Notes •Make Ahead Tip: The eggnog will keep, covered, in the refrigerator for up to 2 days. •Tip: Use a nutmeg grater or the tiniest holes of a box grater to grate whole nutmeg.

 Have a great day
Jo

The Irish Rovers - Grandma Got Run Over By A Reindeer

Dinner, Potluck,

I'm cold. Not certain what has happened to the heat in this building, but it's sure not working very well. Went to dinner with a friend in the building last night and had a great meal, far too much food, but we had Rouladen which we both like very much, together with a Caesar Salad, cucumber salad, red cabbage, brussels sprouts, mashed potato and a green bean casserole. This was followed up by a Cranberry cream cheese pie, date squares and a selection of home made cookies. All of this was very good. As usual I ate too much. Our hostess had invited another friend from the building whom I also knew so we had a delightful evening. Tonight we are having a pot luck in the communal room which has been organised by the Superintendent's wife. I have made a Turkish Orange Cake as my contribution. I have given the recipe for this twice, the last time on December 4, 2008, and previously in November 2007. It is a very good cake and particularly a good recipe from those suffering from celiac disease. However, if you are allergic to nuts, forget it, it is packed with almonds. I know our Super's wife is cooking a ham but beyond that I don't know what else will be there. On GMA this morning they were talking about the origins of the Christmas song "Grandma Got Run Over By a Reindeer" which is pretty popular over here. It was written some 30 years ago as a joke and no-one ever thought it would become popular. There is a video here if you would like to hear the story and the original version. There is now a somewhat different version by the Irish Rovers in a second blog for today. Here's a Christmas treat from Hershey's this morning which I thought you would like to have. Chocolate and Orange Meltaways Hershey's Ingredients: * 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided * 1/2 cup (1 stick) unsalted butter (do not substitute margarine) * 1/3 cup whipping cream * 1-1/2 teaspoons orange extract * CHOCOLATE COATING (recipe follows) * 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) Directions: 1. Line tray with wax paper. Reserve 2 tablespoons white chips. 2. Combine butter and whipping cream in medium saucepan; cook over low heat, stirring constantly until mixture comes to a full rolling boil. Remove from heat; immediately add remaining white chips. Stir with whisk until smooth. Add orange extract; blend well. 3. Refrigerate until firm enough to handle, about 2 hours. Taking small amount of mixture at a time, shape into 1-inch balls. Place on prepared tray; refrigerate until firm, about 1-1/2 hours. Prepare CHOCOLATE COATING. Place one candy onto fork; dip into coating, covering completely and allowing excess to drip off. Place candies onto prepared tray. Repeat with remaining candies. Refrigerate until coating is set, about 1 hour. 4. Place reserved 2 tablespoons white chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds or until mixture is smooth when stirred. With fork, lightly drizzle over coated candies; refrigerate until set, about 20 minutes. Cover; store in refrigerator. About 2 dozen pieces. CHOCOLATE COATING: Place 2 packages (4 oz. each) HERSHEY'S Semi-Sweet Chocolate Baking Bars, broken into pieces and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in medium microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Cool slightly. (If chocolate is too hot, it will not coat candy) Have a great weekend.

Snow, Crossroads, Bowling and More Snow

We went to Elmira to bowl yesterday with me grumbling the whole way. The roads were not good and the snow was still coming down, the wind was blowing making the snow, already down, fly across the country roads so it was like driving through whiteouts and the windshield wipers got somewhat iced up. We got to the restaurant which is our meeting place and everyone else was there, so we are all nuts. Several of them were shopping in the store attached to the restaurant which is filled with lots of wonderful goodies, particularly for Christmas; very attractive but also very expensive in my opinion. One of our number, another ex pat Englishman, found a tea cosy which he bought. I haven't used one of those in years. In case you don't know, they are for keeping the teapot warm when its full of tea. He apparently has a lady visit him regularly and she loves a cuppa. People are always surprised we don't drink tea, but I drink decaf coffee by the gallon and Matt mostly drinks water. Of course being ex pat English, we do imbibe alcohol now and again!!! I saw some very pretty coffee mugs there with roses all over them. Also some gold balls for the Christmas tree which were very attractive but at $25 each I resisted. For lunch I had soup which tasted OK, but to me soup should be liquid not a virtual stew. I then had a BLT (bacon, lettuce, tomato) sandwich which was chock full of bacon. Matt had a BLT as well. One of the best things we have had at that restaurant Not a place of which we are enamoured, but we are in the minority. They do a buffet which is 'all you can eat' and everyone goes wild. Not our cup of tea (which I have just told you we don't drink anyway *g*), we don't enjoy most of the food available. The owner of the alley was surprised to see us because of the weather, none of his own people had turned up - he figured because they were out of town - and we weren't? However, we enjoyed ourselves although I didn't bowl worth a damn, I had allergies and my nose was alternately running like a tap or causing me to sneeze my head off, so that was my excuse. The owner, Karl, had got us some donuts and muffins; they were from a local store and were very good, well the donut I had and the muffin I took for later both were. The drive home wasn't so bad as it had stopped snowing. However, there was lots more during the night and it still hasn't stopped blowing a gale. We understand that in New York State, south of Buffalo, there were places which got 20 ft of snow, 20 ft. that's unbelievable. They must have ended up like this picture. Traffic was snarled up - I should say so. I think anyone dumb enough to be driving in that kind of snow wanted their heads examined. The plows wouldn't achieve much while it was still coming down. According to Eating Well this following recipe is supposed to be a healthy snack for the holidays. I have left the nutrition information in so you can make up your own mind. In the UK I used to be able to buy pistachios already shelled, never seen them here. Chocolate Bark with Pistachios and Dried Cherries From EatingWell: Fall 2003 With the news that dark chocolate contains some healthful properties, there is a better excuse than ever to indulge during the holiday season. Specks of green pistachios and red dried cherries in this chocolate confection make for a festive holiday gift. About 4 dozen pieces Ingredients * 3/4 cup roasted, shelled pistachios, (3 ounces), coarsely chopped * 3/4 cup dried cherries, or dried cranberries * 1 teaspoon freshly grated orange zest * 24 ounces bittersweet chocolate, finely chopped, divided Preparation 1. Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion. 2. Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly. 3. Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth. 4. Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes. 5. Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks. Nutrition Per piece : 79 Calories; 5 g Fat; 2 g Sat; 0 g Mono; 0 mg Cholesterol; 11 g Carbohydrates; 1 g Protein; 2 g Fiber; 0 mg Sodium; 26 mg Potassium 1 Carbohydrate Serving Exchanges: 1/2 fruit, 1 fat Tips & Notes * Make Ahead Tip: Store in an airtight container in the refrigerator for up to 2 weeks. Have a great day

Storm, Technology, Drinking and Driving.

You should have heard the wind last night, well starting early afternoon and carrying on for most of the night. It was something in the region of 60 mph or around 90 kph - not only that, we got some more snow - quite a lot of the stuff in fact and this morning have had sanders/salters (not sure which) out already - we live close to two schools and on a bus route. At the moment we are still debating the wisdom of driving out into the country for our bowling today. Apparently Toronto had a lot of rain but we haven't had that. Been a lot about the dangers of texting and twittering this morning. Apparently all kinds of people are being caught in either affairs or criticising their places of employment and getting fired. What idiots people are to text such private things. It started because some of Tiger Woods' messages have apparently surfaced. Don't people realise there is a delete button and you can remove such things from your phones etc. You can be suspicious about someone when they won't let go of their handheld and even go as far as sleeping with it under their pillows. And I have trouble getting Matt to remember to take ours with him - he certainly doesn't know how to text (he didn't even realise you could text with it). Definitely technology challenged, my hubby. Because of a recent change in the law here regarding drinking and driving, you can now lose your license for three days if you have been drinking anything alcoholic when you drive, I asked a couple of friends about the laws in the UK and in Oz. They both seem to be very much the same as our laws except for this new addition although Australia appears to be thinking about introducing something similar. People have recently been arrested the next day because their blood alcohol levels are still high from the night before. It takes one's liver an hour to burn off one unit of alcohol, so if you really have a skinful at night, you are NOT OK to drive the next morning. Even if you don't cause an accident, if you are stopped, the fines and consequences are so bad, it just isn't worth taking the risk and if you drive for a living, your job is out of the window. All this cold, windy, snowy weather makes me think of warm, comforting meals. This Provençal Stew from Eating Well fits the bill beautifully and isn't too heavy on the calories either but is full of taste. Slow-Cooked Provençal Beef Stew From EatingWell: November/December 2007 The flavors in a slow-cooked beef stew improve as it sits for a day or two, so it is a perfect make-ahead for a dinner party. Buy nicely marbled meat, such as chuck, for this recipe. 10 servings Ingredients Bouquet Garni * 2 large green leek leaves, (about 6 inches long) * 1 bay leaf * 1 stalk celery * 2 sprigs fresh parsley, with stems * 3 sprigs fresh thyme * 1 2-inch-long strip tangerine or orange peel Stew * 3 tablespoons extra-virgin olive oil, divided * 2 ounces pancetta, or bacon, cut into 1/2-inch pieces * 3 pounds beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces * 2 teaspoons kosher salt, divided * 1/2 teaspoon freshly ground pepper, divided * 2 medium yellow or red onions, chopped * 3 cloves garlic, chopped * 1 1/2 pounds carrots, sliced into 1-inch rounds * 2 tablespoons tomato paste * 1 pound button mushrooms, halved if small, quartered if large * 1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir * 1/2 cup chopped fresh parsley * Freshly grated zest of 1 tangerine, or orange Preparation 1. Preheat oven to 250°F. 2. To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside. 3. To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot. 4. Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper. 5. Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to the bowl with the beef. 6. Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside. 7. Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely. 8. Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms. 9. Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving. Tips & Notes * Make Ahead Tip: Prepare through Step 8, let cool to room temperature, cover and refrigerate for up to 2 days. Reheat at a gentle simmer on the stovetop for about 30 minutes or in a 350°F oven for 1 1/4 hours before serving.

Have a great day

Snow. Tiger.

December 9th and finally we have snow. Not a lot, maybe an inch or so, but definitely snow, not just the sprinkles we have been getting. Right now everywhere looks nice and clean, a pristine white and its still snowing. This is part of a huge storm system which hit both the US and Canada and has been worse in some areas than others. Some places have since had a violent storm of wind and rain which will serve to wash away the snow, not sure if we will get the same thing. I see it was Tiger's mum-in-law who was taken to hospital. I hope she will be OK. I saw something this morning about Tiger apologising, to his wife and family maybe, but publicly, what has he done to us, nothing at all. What, really, is it to do with us? Women are now coming out of the woodwork claiming to have slept with him. I think that's disgusting and vicious. How to get your name in the papers. Grrrrrr. Maybe I should claim the same thing which would make people realise how silly and unlikely it all is. I feel so sorry for people once they become famous the Papparazzi will not leave them alone, she says, writing about him too. As we are having a pot luck party in the building on Saturday, I have to make my Turkish Orange Cake today as I am busy both Thursday and Friday. So this will be short this morning. A friend emailed this recipe to me today and I thought I would share it with you as being something different. Eggnog tart Source: Saveur.com Instead of just drinking eggnog, we also sometimes fold it into a cream tart for dessert. Ingredients For the crust: 1 1/2 cups all-purpose flour 1 tbsp. sugar Pinch salt 8 tbsp. unsalted butter, cut into small pieces 2 tbsp. vegetable shortening 2 to 4 tbsp. dark chocolate, melted For the filling: 3 cups heavy cream 5 tbsp. sugar 1/2 to 3/4 cup bourbon Half a vanilla bean, split lengthwise 6 egg yolks 1 envelope gelatin, softened Makes one 10-inch tart Cooking instructions 1. For the crust: Preheat oven to 450°. Sift flour, sugar, and salt together into a mixing bowl. Use a pastry cutter or 2 table knives to work butter and shortening into flour mixture until it resembles coarse meal. Add up to 5 tbsp. ice water, stirring dough with a fork until it holds together. Form dough into a ball, wrap in plastic, and refrigerate for 30 minutes. Roll dough out on a lightly floured surface into a 14-inch round. Fit dough, without stretching it, into a 10-inch tart pan, then prick bottom lightly with a fork. Line dough with foil, then add dried beans or pie weights. Bake for 10 minutes, then remove foil and beans and bake for another 2 to 5 minutes. Brush bottom and sides with chocolate. Set aside to let cool. 2. For the filling: Put 2 cups of the cream, 4 tbsp. of the sugar, bourbon, and vanilla bean together in the top of a double boiler above simmering water over medium heat. Cook, stirring often, until bubbles appear around edge of cream, about 20 minutes. Meanwhile, whisk egg yolks in a mixing bowl until pale yellow. Continue whisking while adding 1/2 cup of the hot cream mixture, then pour yolk mixture into cream mixture in the double boiler, stirring with a wooden spoon. Add gelatin and stir to dissolve. Remove vanilla bean. Set aside to let cool, then strain filling into tart shell and refrigerate until set, about 4 hours. 3. Whisk remaining cream with remaining sugar in a large bowl until soft peaks form. Garnish tart with whipped cream and confectioners' sugar, if you like. Have a great day

Tiger Saga, Rescued Boy Dies.

Now what?? An ambulance transferred an unidentified blonde woman from Tiger Wood's home to the hospital. As yet no-one knows which woman, his wife's sister has been staying there since the 'troubles' began; the hospital aren't saying. For a guy who likes his privacy (his yacht is actually called Privacy) he isn't doing a very good job lately. What a mess famous people can make of their lives. The news has been full of accusations about three women he is supposed to have been having affairs with. This whole business must have been extremely hard on his wife and if she is the one in hospital, she has my deepest sympathies. This morning on Good Morning America they have been reminiscing with Diane Sawyer who is about to leave and become the anchor for the ABC World News - the one which is presently anchored by Charles Gibson and was previously anchored by Peter Jennings. A top news job. I gather this reminiscing is going on all week as this is her final stint with GMA. We will certainly miss her. This morning she did the weather which was one of her first ever jobs on TV. What a hoot. She is totally out of practice and talked about a lavender area mid state and a velcro sun. I was about to write about the relief on discovering the little boy with autism, James Delorey, who had wandered away from home and then sadly I discover he hasn't survived his ordeal and died this morning. This all took place in Nova Scotia where the youngster wandered off on Saturday, followed by his dog, he was found on Monday having managed to survive two nights in the cold although he wasn't dressed for the weather. There is an article here which gives the current story. My personal question, if the boy had wandered off before, why wasn't he under better supervision? It seems I am fated to write about cookies, I came across these yesterday and couldn't resist sharing them as they really hit my chocolate meter. Wildly Wicked Chocolate Fudge Crackle Cookies Source: Cooking.com These cookies are guaranteed to satisfy even the most wicked chocolate craving. They have a deep chocolate flavor (due to the small amount of flour used) and a soft and chewy texture (due to the addition of corn syrup). Be sure to chill the dough before baking, or the cookies might spread and flatten too much. INGREDIENTS 3 cups semisweet chocolate chips 1/2 cup (packed) golden brown sugar 1/4 cup granulated sugar 2 large eggs 2 tablespoons dark corn syrup 1 teaspoon instant coffee granules 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1/2 teaspoon baking powder DIRECTIONS Preheat oven to 350 degrees F. Butter 3 large (18-by-13-inch) baking sheets. Melt 1 1/2 cups chocolate chips in heavy small saucepan over low heat, stirring constantly until melted and smooth. Remove from heat. Using electric mixer set on low speed, beat both sugars, eggs, corn syrup, coffee granules and extract in medium bowl to blend. Increase speed to high and beat until thickened, about 3 minutes. Add barely lukewarm melted chocolate and beat until smooth. Reduce speed to low. Add flour and baking powder and beat just until combined. Mix in 1 1/2 cups chocolate chips. Refrigerate mixture until firm enough to mound on spoon, about 15 minutes. Drop dough ( it will be soft) by well mounded tablespoonfuls onto prepared sheets, spacing evenly apart and forming 6 cookies per sheet. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top and softly set, about 8 minutes longer. Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.) # OPTIONS: For a more formal looking cookie, chill the dough for 1 hour, then roll in balls. Roll the balls in powdered sugar and then bake. As the cookies bake, they will crack, leaving pretty chocolate cracks in the powdered sugar. # For chocolate-mint cookies, omit the instant coffee granules and add 1/2 teaspoon peppermint extract. Have a great day

Õresund Bridge, Book, White Christmas,

A friend sent me some pictures which included the Õresund Bridge (there are several versions of the name) between Sweden and Denmark. It has been around for about 9 years and I had never heard of or seen it before. I was both fascinated and impressed intending to blog about it on Saturday. I fergot!! There is some interesting information about the bridge cum tunnel on Wikipedia at this address click here which I had to read to see what it was all about. The gap where the tunnel goes underwater is so that big ships can pass unhindered up and down the sound although several of the spans can accommodate pretty large craft apparently. I was interested to read that they had problems with unexploded World War II bombs lying on the bottom of the sound. What, I wondered, would happen if you got a major storm - wouldn't the tunnel get flooded? I haven't found an answer to that anywhere yet. On Saturday I finished my latest book, Blood of Ambrose by James Enge. It was different, I must say. It seems it might be his first full book although he has written stories which have appeared in other places. There is a second book in the series called This Crooked Way which is supposed to have been published in October. I am trying to get hold of it now. If you enjoy fantasy and would like something out of the ordinary, I can recommend this book. James Enge seems to have quite a sense of humour too. I actually watched White Christmas again this weekend. There wasn't much else on to watch unfortunately. I must have seen that movie a dozen times already, it is still enjoyable although I would have preferred something a bit newer. The costumes they wore in this scene were pretty fabulous I thought, although Bing Crosby has his hat jammed down on his head which emphasizes his sticky out ears and makes him look a bit stupid. Never really noticed that before. I found an advertising picture where they have angled the hat and it looks a lot better, but too late for the scenes in the film. They keep telling us we are going to have snow, we haven't really had anything yet, just a couple of sprinkles. We are due to bowl in Elmira, which is a fair distance away, on Thursday so I hope the snow doesn't decide to arrive and prevent that from happening. Everyone is making cookies like mad at the moment, except me of course. However, I just came across these in my Eating Well email recently and as I like all three things, meringue, coconut and chocolate, I might even have a go. They are supposed to be a low calorie treat, but who can stop at just one? Chocolate Coconut Meringues From EatingWell: November/December 2009 These chocolate, coconut and almond meringue cookies are so light and airy, they are a perfect little treat that’s not too heavy. 30 cookies * 4 large egg whites * 1/4 teaspoon cream of tartar * 1/4 teaspoon coconut extract or imitation coconut extract * 1/4 teaspoon almond extract * 1/4 teaspoon vanilla extract * 1/8 teaspoon salt * 1 cup sugar * 1/4 cup unsweetened cocoa powder * 2 tablespoons semisweet chocolate chips or finely chopped chocolate * 2 tablespoons trans-fat-free white chocolate chips or finely chopped white chocolate, such as Sunspire Preparation 1. Position racks in upper and lower thirds of oven; preheat to 250°F. Line 2 large baking sheets with parchment paper or nonstick baking mats. 2. Beat egg whites, cream of tartar, coconut, almond and vanilla extracts and salt in a large bowl with an electric mixer on medium-high speed until combined. Gradually beat in sugar, 2 tablespoons at a time, beating until stiff, shiny peaks form, 6 to 8 minutes. 3. Sift cocoa over the mixture and gently fold together with a rubber spatula until combined. 4. Spoon the meringue into a gallon-size sealable bag (or pastry bag fitted with a 1/2-inch tip). Seal the bag, pressing out as much air as possible. Cut a 1/2-inch hole in one corner of the bag. Pipe the meringue into 2-inch circles, about 1 inch apart, on the prepared baking sheets. 5. Bake on the upper and lower racks for 50 minutes. Turn off the heat and let the meringues stand in the oven with the door closed until completely dry, about 1 1/2 hours. 6. Melt semisweet and white chocolate (see Tip) and drizzle or pipe onto the cooled meringues. Let stand until it sets. Tips & Notes * Make Ahead Tip: Store in an airtight container for up to 3 days. Some crispness may be lost during storage. * Kitchen Tips: To melt chocolate, place chocolate in a bowl and microwave on Medium for 45 seconds. Stir; continue microwaving on Medium in 20-second intervals until almost melted, stirring after each interval. Continue stirring until completely melted. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted. * To decorate cookies with melted chocolate, use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle. You can improvise a pastry bag with a small plastic bag. Add melted chocolate to the bag, cut a tiny hole in one corner and squeeze the chocolate out. Have a great day

Signature, Aurealis Awards, Roast Pork.

If you look at the bottom of this blog, I have added my signature, or at least, the nearest damn thing possible with a computer. Through Worldstart I found the link to My Live Signature click here where you can create your signature and save it to use wherever you wish. Of course I had to try it. Worldstart recommended using the Signature Wizard which is what I did and this resulting signature is certainly very similar to the one I would sign by hand. Once you have created it, you can use it for your blog of course also for emails and several other applications. Try it, its fun and free. Mind you if you wish to do things like animate it, that you have to pay for. Two author friends are excited this morning because they are shortlisted on the Aurealis Award list for 2009. One book I have read, The Last Stormlord by Glenda Larke, it certainly deserves to win. The other, Witches Incorporated by Karen Miller (writing as K.E. Mills), I haven't yet read so can't say if it deserves to or not, however, I always enjoy her books and certainly liked the first book in this Rogue Agent series, so I wish both of them luck. These two authors write wonderful stories and if you like Fantasy fiction, I highly recommend them. I was certainly bowled over by Glenda's latest book and can't wait until I can get book two of the trilogy. They keep talking about snow in greater or lesser degrees, but we still haven't had any. I am not complaining mind you but it is pretty cold here now. Having ordered a largish lump of pork for Boxing Day I am now hoping it won't decide to really come down with the white stuff that day otherwise Matt and I will be stuffing ourselves on pork for days. Looking at that picture I can almost taste it. People don't seem to cook pork with the skin on here; I absolutely love the crispy crackling on the outside and get it so infrequently I over indulged last time and didn't feel too good afterwards. These little beef skewers are very popular. I remember Wolfgang Puck of Spago fame serving them as an appetizer at one of his superb Oscar Night feasts. I made his recipe and they were excellent. Now here is another which I found through an email from Cooking.com Saté Beef Sticks Source: Le Cordon Bleu Home Collection - Finger Foods Widely cooked throughout Southeast Asia, a saté consists of marinated meat, fish or poultry, threaded onto bamboo or wooden skewers, broiled or barbecued, and served with a sauce. INGREDIENTS 1/4 teaspoon ground aniseed 1/4 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon ground coriander 1 shallot, chopped 1 clove garlic, finely chopped 1/2 inch piece of fresh ginger root, finely chopped 1 stalk lemongrass, white part only, finely chopped 1 tablespoon brown sugar 2 tablespoons peanut oil 1 teaspoon soy sauce 6 oz. beef tenderloin, cut into 20 thin strips For Sauce: 1 clove garlic 1/3 cup smooth peanut butter 3 tablespoons coconut milk A few drops of Tabasco, or to taste 2 teaspoons honey 2 teaspoons lemon juice 2 teaspoons light soy sauce DIRECTIONS Soak 20 short wooden skewers in water for 1 hour to prevent them burning under the broiler. To make the marinade, add the ground aniseed, cumin, turmeric and coriander to the shallot, garlic, ginger, lemon grass and brown sugar in a medium bowl. Mix well and add the oil and soy sauce. Thread a strip of beef onto each wooden skewer and place in a shallow dish. Thoroughly coat in the marinade and refrigerate for 2-3 hours. FOR SAUCE: Put the garlic into a small saucepan and cover with cold water. Bring to a boil and simmer for 3 minutes, refresh under cold water, then drain and finely chop. Combine the garlic with the peanut butter, coconut milk and 1/4 cup water in a medium saucepan. Stir over medium heat for 1-2 minutes, or until smooth and thick, then add the Tabasco, honey, lemon juice and soy sauce. Stir until the sauce is warm and thoroughly blended. If the mixture starts to separate, stir in 1-2 teaspoons water. Cover with plastic wrap and place in the refrigerator until ready to use. Preheat a broiler or barbecue until hot. Cook the beef sate sticks for 1-2 minutes on each side, turning three or four times during the cooking. Once they are cooked, arrange on a plate and serve with the saté sauce. Have a great weekend.

Christmas Drinks, Mr. & Mrs. Mop.

I spent part of Wedenesday writing rent cheques for 2010. For some unknown reason the realtor who handles this property does not take direct deposits - they say its because they handle too many buildings - twaddle, other realtors don't have the problem, its the banks who deal with it anyway, not the realtors. It really tees me off to have to write 12 cheques instead of them just requesting the money from our bank. They need to join the 21st century. I have a husband who is technologically challenged, I don't need a realtor who is too *g*. Today, we tried an experiment, we employed a couple who used to be the superintendents here to do our cleaning. They are already doing it for others in the building. It was a great success. I feel so much better now that I know the place is so much cleaner. Neither of us is really up to cleaning house any more, too many aches and pains. Mind you I have always been domestically challenged other than in the kitchen. Most of my life I have had someone to do housework for me. For a while it wasn't possible, but now this couple charge a reasonable amount and we figure we can swing it. It is a relief to know every nook and cranny is properly clean again. Hey, last night I invented a cocktail, well I think I did anyway, we took a Whisky Mac which is made with a shot of whisky and a shot of Stone's Ginger Ale and added milk. It was good. However, I think it needs cream and maybe a sprinkle of chocolate on the top. I will have to get some cream and try it. You can tell I am still trying to lose weight *g*. Well, its Christmas innit? Matt stuck to his regular G & T. I actually wanted to make a punch but didn't have any suitable ingredients. This recipe came in yet another of the recipe emails I get from different sources. This time from Cooking.com and I couldn't resist it. I will certainly remember this for Christmas after all, its chocolate isn't it? White Hot Chocolate with Gingerbread Spice Source: Cooking.com 4 servings This white hot chocolate is creamy and full-bodied, thanks to the addition of egg yolks. It's topped with a dollop of whipped cream, grated white chocolate and a sprinkling of spice sugar. The kids will love it, and if there's any leftover for the adults it tastes great with a shot of brandy. INGREDIENTS 1 cup whipping cream 1/2 cup plus 5 tablespoons sugar 3 large egg yolks 3 1/2 cups whole milk Pinch of salt 5 ounces white chocolate baking bars (such as Nestlé Premier White); 4 ounces finely chopped, 1 ounce finely grated 1/2 teaspoon pure vanilla extract 1/2 teaspoon each: ground ginger, cinnamon and ground cloves 2 teaspoons sugar DIRECTIONS Combine cream and 3 tablespoons sugar and whip in cream whipper. Cover and refrigerate. Meanwhile, place remaining 1/2 cup plus 2 tablespoons sugar in heavy large saucepan. Whisk in egg yolks and milk. Cook over medium heat, stirring almost constantly, until mixture thickens slightly (do not boil), about 10 minutes. Add pinch of salt. Reduce heat to very low and add 4 ounces chopped white chocolate a small handful at a time, stirring constantly. When chocolate has melted, remove pan from heat and add 1/2 teaspoon of vanilla extract. Mix spices and 2 teaspoons sugar; reserve. TO SERVE: Divide hot chocolate between smallish mugs or heatproof glasses. Top with a dollop of whipped cream. Sprinkle some spice-sugar and grated white chocolate over and serve. Have a great day.

23 Year Coma,

Something I haven't mentioned is the incredible story of the man (Rom Houben) in Europe who was thought to be in a coma for 23 years and then was discovered to have brain activity. He can now tap out messages on a computer. He has told how he was aware of everything that was happening and was screaming inside. I am glad they now know he is aware, but what a horrible existence he has gone through. The stuff of nightmares and horror stories. I am not quite sure, in my own mind, about him tapping out stuff on the computer as it appears he has assistance and it looks as though it could be the assistant directing the words, presumably that is the wrong impression. Of course since this story, there has been a big rush to check for brain activity in other patients diagnosed as being in a coma. One wonders how many other patients have suffered from a similar situation. We have a busy day today so I am not writing too much this morning. If you want to read a lot more, Marilyn of French Marilyn's Blog (see link this page), has written an article today about infanticide in France. An interesting look at the laws as was and as now is. Eating Well have a recipe here for a dish which is very popular in the southern States. Quite a few restaurants in the coastal area of North Carolina feature a version of this on their menus. I would argue about the iced tea, a nice glass of Pinot Grigio would go well with this dish. Shrimp and Cheddar Grits From EatingWell: May/June 2008 The South's version of creamy polenta, grits are easy to make on a weeknight—especially when topped with quickly broiled shrimp and scallions. Use the sharpest Cheddar you can find for these cheesy grits. Serve with: Sautéed greens and a tall glass of iced tea. 4 servings Ingredients * 1 14-ounce can reduced-sodium chicken broth * 1 1/2 cups water * 3/4 cup quick grits, (not instant) (see Shopping Tip) * 1/2 teaspoon freshly ground pepper, divided * 3/4 cup extra-sharp or sharp Cheddar cheese * 1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip) * 1 bunch scallions, trimmed and cut into 1-inch pieces * 1 tablespoon extra-virgin olive oil * 1/4 teaspoon garlic powder * 1/8 teaspoon salt Preparation 1. Position rack in upper third of oven; preheat broiler. 2. Bring broth and water to a boil in a large saucepan over medium-high heat. Whisk in grits and 1/4 teaspoon pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in cheese. Cover to keep warm. 3. Meanwhile, toss shrimp, scallions, oil, garlic powder, the remaining 1/4 teaspoon pepper and salt in a medium bowl. Transfer to a rimmed baking sheet. Broil, stirring once, until the shrimp are pink and just cooked through, 5 to 6 minutes. Serve the grits topped with the broiled shrimp and scallions. Tips & Notes * Shopping Tips: * Look for quick grits near oatmeal and other hot cereals or near cornmeal in the baking aisle. * Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught. Have a great day.

Winter? Pie Makers and Tigers.

Sadly the snow had just about disappeared by the time I had eaten breakfast yesterday. This morning all we got was a heavy frost. I have heard talk of flurries but nothing about a real snowfall yet. Amazing isn't it? This time last year we were up to our eyes in the white stuff. This morning, on Joe Barkson's World Wide Recipes, there was mention of a gadget they called a Mountain Pie Maker, I call them toasted sandwich makers, but it reminded me I have one which my parents bought in 1956 at the Britain Can Make It exhibition in London. I have bought others since, none of them work nearly as well as my original one which makes perfect sandwiches. Our favourites were always eggs, or cheese and onion - you lay in a couple of slices of bread, buttered side out, drop an egg in the middle of one slice or a slice of cheese and some sliced onion, season it and then close the gadget. The crusts will get cut off as you close it. You then put it over a heat source, a camp fire is great, but they work on the stove too, turning it occasionally until its done - no I don't remember how long, depends how hot your heat source is I guess. I just open mine occasionally to check. Once done, they are really delicious. Talking about it makes me feel hungry for one, I will have to roust mine out and make some. I think the last time we used them was in North Carolina over the fire in the back yard; we often had such fires and would sit for ages gazing dreamily into the flames whilst toasting our sandwiches. Apparently Amazon.com sell these gadgets for around $20. I assume you have heard all the hoo ha about Tiger Woods' accident the other day. Nobody knows what happened and the Woods themselves decline to say, however, he has been charged with dangerous driving. Sounds very odd to me and Matt and I have been making all kinds of speculations about it, the papparazzi have certainly come up with a number of stories about the whole thing. I used to pooh pooh them until they started with the stories about Diana and Charles which I thought was malicious gossip and subsequently turned out to be true, so I am not sure how much truth there is in what they are currently saying about Tiger. I do hope his marriage isn't in trouble, but it does seem people who become rich and famous end up doing the stupidest things. Maybe everybody does them, but most of us are not in the limelight. There is a video on GMA of Tiger's alleged mistress arriving at LA and being hounded by the press. Poor woman. Went to Sobeys, one of our local supermarkets, yesterday and ordered the leg of pork roast I want to cook on Boxing Day (December 26th if you are not Canadian or British) for friends. In some ways, I wish this store was nearer as they sell one or two things we cannot get at Zehrs, our usual store. One of them, I have mentioned before, is Borgonzola cheese. No that is not a mis-spelling. There is a cheese made in Germany called Carambazola and Borgonzola is a Canadian copy. We prefer it and can only get it at Sobeys so when we go there we usually indulge ourselves. We also happened to see some Lindt Truffles which we couldn't resist. Matt won't let me open those til closer to Christmas. As I told him though, you eat these things leading up to Christmas, not after the holiday. I also bought him a bottle of Strega an Italian liqueur which is one of his favourites. His main present was the kimono which I bought him earlier in the year, but I wanted him to have something for 'the day'. Of course with my new laptop (new I've had it since September!!) I am told I have had it for presents for the next 10 years - we shall see. Eating Well have come up with some easily prepared shrimp recipes and this is one of them. I have never understood why people need to eat bread of any kind with pasta though. However, if that's what you are used to.... Linguine with Escarole and Shrimp From EatingWell: January/February 2008 Lots of tangy lemon, fresh tomatoes, escarole and shrimp create an incredible sauce for whole-wheat pasta. Serve with a glass of Sauvignon Blanc and whole-grain bread. 6 servings Ingredients * 8 ounces whole-wheat linguine * 4 teaspoons extra-virgin olive oil, divided * 1 pound peeled and deveined raw shrimp, (16-20 per pound) * 3/4 teaspoon salt, divided * 1/4 teaspoon freshly ground pepper, plus more to taste * 2 tablespoons minced garlic * 1/2 cup white wine * 1 pint grape or cherry tomatoes, halved * 16 cups thinly sliced escarole, (2-3 heads) or chard leaves * 1/4 cup clam juice, or water (see Shopping Tip) * 1 teaspoon cornstarch * 1 tablespoon lemon juice * 6 lemon wedges, for garnish Preparation 1. Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions. 2. Meanwhile, heat 3 teaspoons oil in a large skillet over medium heat. Add shrimp, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until pink and curled, 3 to 4 minutes. Transfer to a plate. 3. Add garlic and the remaining 1 teaspoon oil to the pan and cook, stirring, until fragrant, about 15 seconds. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes. Add escarole (or chard) in handfuls, stirring until it wilts before adding more; cook, stirring occasionally, until the greens are tender, 5 to 6 minutes. Whisk clam juice (or water) and cornstarch in a small bowl then add to the pan; simmer until slightly thickened, about 2 minutes. Return the shrimp and any accumulated juices to the pan, add lemon juice, the remaining 1/2 teaspoon salt and pepper and cook until heated through, about 1 minute. 4. Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges. Tips & Notes * Shopping Tip: Some bottled clam juices are very high in sodium, so salt the recipe accordingly. We like the Bar Harbor brand (120 mg sodium per 2-ounce serving). Look for it with the canned fish or in the seafood department of your supermarket. Have a great day.