Friday, July 21, 2017

OJ Simpson, Bowling, Supper,

So, Mr. Simpson got parole. He will be release later this year, October I think. What really surprised me - it was on TV. Why on earth would they have it on TV? How many other prisoners have had their parole hearings televised? I think it was ridiculous. I got brief glimpses of the programme when I went into the bar to get coffee at the alley this afternoon. He has aged considerably plus got fat in the face. It occurred to me that the young man who is working with his dad and granddad, would probably know nothing about it. I think he is about 24. I thought he had been in prison longer but I just read 8 years.

Had to leave bowling early again today, no, not noisy kids, but aching legs on my part. They were particularly bad today. It comes and goes. Matt beat me in both games that we did play. Maybe that's
why I quite LOL. I was talking to a group of women who came from the next town, Cambridge. Their alley has now closed down, the owner is building a high rise, or has sold it so someone can build it, and they were casing the joint to check the road trip and the alley. Some of the people are going to Brantford which is a long way from Cambridge, much further than Kitchener. I told them how much we liked the owners (grandfather, son, grandson). I then told the grandfather that he owed me because I had lied through my teeth telling the women what a nice family they were LOL In fact they are a delightful family. I do so hope they don't decide to sell up for a high rise, they assured me they wouldn't. We have two 5 pin alleys in town now, and no others in the vicinity.

For supper tonight I made a huge cole slaw with a recipe I got from a friend year's ago. It is my favourite cole slaw - good and crispy. I do hate the soggy versions. We had the last of the Jalapeño burgers I bought from our grocery store a few weeks ago. I think I may well by some more of those, they were good.

This recipe so brings to mind my sojourn in North Carolina that I just had to share it. I cannot recall how many times I have fed on such a pot full of delicious food. I am sure it is not exclusive to NC though.

Low-Country Boil

One pot is all you need for this easy Low-Country boil. We added green beans to the classic combination of potatoes, corn, shrimp and sausage to boost the veggie servings for a healthier crowd-pleasing meal. Dump the whole potful out on newspaper and serve with melted butter for dipping and
crusty bread to round it all off!

6 quarts water
4 tsp Old Bay seasoning
1 Tbs mustard seeds
1 Tbs coriander seeds
2 tsp cayenne pepper
1 tsp dill seed
1 tsp allspice berries
2 bay leaves
1 lb baby red potatoes
8 oz kielbasa sausage, cut crosswise into 8 pieces
24 unpeeled raw shrimp (21-25 count; see Tip)
1 lb green beans, trimmed
4 ears corn, husked and cut in half
2 cups frozen pearl onions
½ cup melted unsalted butter or ghee

1. Combine water, Old Bay, mustard seeds, coriander seeds, cayenne, dill seed, allspice and bay leaves in a large stockpot. Bring to a boil. Add potatoes and sausage and boil until the potatoes are almost tender, 18 to 20 minutes. Add shrimp, green beans, corn and onions and boil until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes more. Drain and serve with butter (or ghee) for dipping.

Servings: 8

Tips
For sustainably raised shrimp, look for shrimp that's certified by an independent agency, such as the Marine Stewardship Council. If you can't find it, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.

Source: Eating Well
Author: Devon O'Brien


Have a great day

Thursday, July 20, 2017

Big Pacific, Bowling,

Just saw the last episode of Big Pacific which showed how the camermen managed to get their shots. One section they were on an island littered - literally - with vipers. I wouldn't have been on that island for any money at all. Sorry to see the series end, it was very good.

Not a lot to talk about today. Although we none of us bowled that well today, our team is now in second place much to our surprise. Be nice if we could get to first place and stay there. Only got a few more games before the end of the summer season. Keeping our fingers crossed. I have certainly never been on a team that came in first so it would be a real thrill for me and for the rest of our team. So please keep your fingers crossed for us.

I always like rice dishes and this one looks good. It may be a lot of work but the spice mix can be made well ahead. I don't keep fenugreek and only ground versions of some of the pods mentioned but such things are all available these days..

Bariis Iskukaris (Somali-Style Rice)

Somali-style rice, when prepared for festive occasions, can be a satisfying meal on its own: The rice is cooked in a rich stock and often jeweled with pieces of meat and vegetables. This version of the dish comes from Ayaan and Idyl Mohallim, twin sisters who make their own xawaash, an aromatic spice mixture that is layered with fenugreek and turmeric. The finished rice is also generously seasoned with saffron, as well as softened peppers and raisins. At Thanksgiving, the rice is a versatile side with roast turkey and vegetables, and the day after, it's a great base for leftovers. You could easily use a vegetable stock in place of a meat stock for a vegetarian version, and add more
vegetables to the topping. The Mohallim sisters, on occasion, add blanched green beans to the mix.

FOR THE RICE:
4 cups Basmati rice
½ cup olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
2 cinnamon sticks
5 whole green cardamom pods
10 whole cloves
2 tsp xawaash spice mix (see below)
8 cups chicken stock
1 tsp saffron threads, finely chopped
1 cup raisins
Salt

FOR THE XAWAASH (SOMALI SPICE MIX):
1 Tbs cumin seeds
1 Tbs coriander seeds
2 tsp dried whole sage
1 tsp black peppercorns
1 tsp fenugreek seeds
1 tsp ground turmeric
1 ¼ tsp ground ginger
8 green cardamom pods
10 whole cloves
¼ tsp freshly grated nutmeg
1/3 cinnamon stick

FOR THE TOPPING:
2 Tbs olive oil
1 red onion, peeled and thinly sliced
¼ cup raisins
1 red bell pepper, cored and thinly sliced
Salt

1. Soak rice in cold water 30 to 45 minutes, then drain.

2. Meanwhile, prepare the xawaash: Combine all the spices in a spice grinder and finely grind. Set aside.

3. Prepare the topping: Heat olive oil in a wide, deep pot over medium-high heat and add the onions, stirring occasionally until translucent. Add raisins and allow to soften, about 2 minutes, then add red bell pepper and cook until softened, about 5 to 7 minutes. Season with salt and set aside on a paper towel.

4. In the same pot, make the rice: Heat 1/2 cup oil. Add onions and sauté, stirring frequently, until softened, 6 to 8 minutes. Add garlic, cinnamon sticks, cardamom, cloves and xawaash and cook, stirring, 1 minute.

5. Stir in stock and rice. Bring to boil, then cover and cook on low heat 20 minutes. Stir in saffron and raisins and season to taste with salt. Cover, turn off heat and steam for 5 more minutes. Transfer to a serving platter, using a large spoon to pile rice in a heap onto a platter. Sprinkle topping over rice and serve.

Servings: 16

Source: The New York Times

Have a great day