Thursday, September 21, 2017

Earthquake, Hurricanes,Library, Arsenic.

I don't know how, but I totally missed the news about the earthquake in Mexico on Tuesday. It seems like it was a pretty big one. At least 200 people killed. Exactly on the anniversary of the really bad 1985 earthquake I am told. Several schools collapsed which means that some of the children were also killed. The epicentre was some distance from Mexico City but a friend tells me it was still pretty bad there too. This year is going to be remembered for its disasters I think. Puerto Rico is suffering another hurricane at the moment - Maria - then there is another one on the way, Otis. Not sure what happened  to the N hurricane maybe it was a flash in the pan. Neither Jose nor Maria look set to hit the mainland but the devastation on the islands is terrible. I have said it before, but I am so sorry for the islanders because there is nowhere to run to.

I have discovered something recently. If I order a book from my library and there is a large print version, I order that one because they come through much more quickly.

A friend got me worrying this morning because she told me there is arsenic in rice. I googled, she is
right, but then I went further and it turns out that there is arsenic in a lot of the food we eat. For instance the dish I am making for supper includes several items with arsenic.  Water and rice being part of it. Then I thought, I am pushing 80 and Matt is over 80 if we are poisoning ourselves, we've been doing it for a very long time without any adverse effects so I figured I would carry on as usual and stop worrying about it. For you Brussels Sprouts haters, they are quite high in arsenic so you can make that your excuse for not eating them. I will continue to do so however. After all, think of the countries like China where rice is their staple diet and many folk are lucky if they get anything to add to it. By the way, brown rice (which is supposed to be so healthy) has more arsenic than white because the husks are removed. I learned is school that once upon a time rich Chinese were getting rickets because they were eating the white polished rice whereas the poor who couldn't afford anything but brown rice were safe from that illness.

Mongolian Beef

Forget the fast food--this take on Mongolian Beef delivers all the flavor without the insane sodium and fat levels. This vibrant, Asian-inspired dish brings just the right amount of spice to the plate. But to make it a bit more kid-friendly and eliminate the heat altogether, just leave out the chile paste. Serve this bold beef favorite over wide rice noodles to catch all the garlic- and ginger-laced sauce. To
add a little more green to the plate, add a side of steamed or roasted broccoli.

2 Tbs lower-sodium soy sauce
1 tsp sugar
1 tsp cornstarch
2 tsp dry sherry
2 tsp hoisin sauce
1 tsp rice vinegar
1 tsp chile paste with garlic (such as sambal oelek)
1/4 tsp salt
2 tsp peanut oil
1 Tbs minced peeled fresh ginger
1 Tbs minced fresh garlic
1 lb sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces

1. Combine first 8 ingredients, stirring until smooth.

2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Servings: 4

Source: COOKING LIGHT

Have a great day

Wednesday, September 20, 2017

Sabine Women, Road Works,

Not a lot on TV on Tuesday night, PBS is doing a programme about the Viet Nam War. I wonder what kind of audience they are getting. It started at the weekend and is continuing, I don't know how long. So, we watched one of Matt's favourites, Seven Brides for Seven Brothers. It is a very enjoyable film - total romance of course. But some of the story is based on the story of the Abduction of the Sabine Women which I have just discovered was a myth. However, I had forgotten that one  thing stated in the movie is that the tradition of carrying a bride over the threshold began with that story. Now I wonder how true that is. The incident is usually referred to as The Rape of the Sabine Women but Wikipedia says that is a mis-translation of the Roman word Rapta which is more like abduction than rape. Amazing what you learn just picking up things from a movie. Anyway, we love the music and as a young woman I always loved Howard Keel who had a magnificent voice as did Jane Powell, his co-star.

Tuesday is grocery shopping for us and they have kindly pulled up all the roads and left only one way into the store. Because of this people were going through a gas station to get to the other side of the road works. I would imagine the owners of the station would be totally teed off by that. I can't believe they totally blocked off a fairly busy road rather than doing one side and then the other. I cannot imagine what all these road works are costing the city. What with the LRT (Light Rail Transport) which still isn't completed although lots of the roads are now open again.

I know lots of people out there don't like Brussels Sprouts. Never really understood why except for a short period before I realised that the water in my building distorted the taste and I started using distilled water to cook them. However, I came across this recipe and thought maybe this would help. They are, after all, so good for you.

Garlic Parmesan Roasted Brussels Sprouts

These perfectly crispy garlic parmesan roasted brussels sprouts are easy and quick to put together and only calls for a few ingredients.

1 lb brussels sprouts trimmed
2 Tbs olive oil extra virgin
1 Tbs garlic powder or to taste
1 tsp salt
2 tsp pepper ground
1/2 cup parmesan cheese grated

1. Preheat your oven to 425°F.

2. Clean the brussels sprouts by rinsing in cold water, cutting off the end of the stem, and discarding it.

3. Place in a bowl and mix Brussels sprouts together with the olive oil, garlic powder, salt, and pepper.

4. Transfer to a baking sheet and sprinkle with parmesan cheese. Bake for 15-20 minutes.

5. Sprinkle with more parmesan cheese if preferred and serve warm.

Servings: 4

Source: Jo Cooks
Author: Joanna Cismaru

Have a great day