Thyme For Cooking, the Blog

Puppies, part II

We've been in Spain, visiting our friend in the mountains, and picking up our new puppy.

There were eight surviving puppies in his Misty's litter, which was perfect: she could feed them all without help and there were eight people anxiously waiting to provide homes.

Unfortunately, over the last few weeks, two of the families had changes of circumstance and could no longer take their puppy.

Naturally it was suggested by Misty's human that I take two puppies.

Naturally I declined.

Mon mari had been quite clear that, if (and that was a very big IF) we were to get a second dog it would be his choice and his choice would be an Alsatian (German Shepherd) like Sedi.

Then this happened:

About 10 minutes after our arrival, mon mari was surrounded by exceptionally cute puppies, and told he could have a choice.

Of the six in the photo, the one standing next to him was already ours, two are males, both with future homes, one was visiting for the weekend and the other two were making puppy eyes at mon mari in hopes of finding a home.

That's ours on the right.... the other two were available.

Aren't they cute?

I never said a word.

Honest.

We spent the next few days enjoying the warm Spanish sun... And watching the puppies.

This is the mother, Misty, and the cat that has been adopted by the puppies as their favorite chew toy.

They had just been given their afternoon food, had spilled it all and were cleaning up the bits with mom's help.

The father is Pyrenean Mastif and Landseer Newfoundland, like Misty.

Here is our intended puppy, named Guapa (Spanish for 'cute').  In France, puppies born in this year are supposed to have names beginning with 'G'.

And she IS rather cute, isn't she?

Of the two available puppies, one was all white with a black mask and ears - except the edges of her ears were white.  She was adorable.

You can see part of her in the middle.

The other pup was rather determined...

That's her.... barking at mon mari.

I still kept my mouth shut.

Mon mari did not say a word.

Before breakfast, our friend handed me two puppy passports.

Then mon mari said he liked the black and white pup.  It reminded him of the puppies' great-grandmother, Bonnie.

He thought we could call her Bonita (Spanish for 'pretty') - and Bonnie for short.

I still didn't say anything....

Mainly because I was speechless.

So....

Here we are, back in France with not one, but two, incredibly cute puppies.

 Now all I can say is.....

What the hell have we done!?!?!?

In case you're worried (I was) cute lille 'White Ears' has found a home, as well.

Now I have to go play with my puppies....

Puppies

We, er, had a slight hitch when we went to get our new puppy.

I'm downloading the pictures of, um, them, now.

Will post later.

Things are a little hectic at the moment.... But I have to say: They are sooooo cute!

Grilled Lamb Chops Dijon; The return followed by the departure

I'm back!

I think....

Kind of hard to tell as I have not had a moment to think in over two weeks. 

It's been busy.

Everyone arrived in Italy as scheduled, with their respective bags accompanying them (amazingly).

Much wine was tasted, and approved of; much beer was consumed; a reasonable amount of espresso was made and 'a good time was had by all'.

Unfortunately, I can't relate any of the juicy bits, as everyone reads this.

We had three cars and took turns getting lost.... But always managed to find our way back for the evening aperitif.

We had extended and over-extended family plus a few friends, (some new, some old).... And all managed to get along excellently.

We had people who wanted to see everything and people who wanted to relax by the pool.... And all managed to do their favorite things amicably.

We didn't have any fussy eaters and we had lots of willing workers so the meals were a pleasure of good food (I think / hope) and good conversation.

The sun shone every day.

The villa was fantastic.

Four people came back with us.

One leaves for home tomorrow.

Did I say I haven't had a moment to think?

Did I say that we remaining five leave tomorrow to go to Spain to get my new puppy?

Shopping in Andorra was mentioned.....

Did I say I've been busy?

I still haven't answered my emails or finished unpacking or dipped my toes into my blog reader or Facebook or Twitter.....

But I have hopes for next week.

I'll post puppy photos when we get back on Tuesday.

Oh.... And my tomatoes survived and the weeds flourished and the field needed mowing and the bunnies stayed out.

Life is good, chez nous (except for a nasty cold some managed to find.... sigh....)

Here's what's for dinner tonight:

Grilled Lamb Chops Dijon

Mustard, garlic and rosemary are the perfect flavors for lamb....

4 - 6 center-cut lamb chops - depending on size
1 tbs oil
1 tsp garlic powder
2 tsp fresh or dried rosemary
2 tbs Dijon mustard

Mix oil, garlic powder, rosemary, mustard and brush on both sides of chops. Set aside for 15 minutes. Cook on barbecue grill for 2 - 5 minutes per side depending on thickness and desired degree of doneness (I don't know if that is a word - but you get the idea). We do ours on a hot grill 2 minutes per side for medium rare. When you think they might be close take one off, cut into center and peak. You can always put them back on to cook more - you cannot undo... When done to your liking remove from heat and serve. Or you can sauté in non-stick skillet for about the same amount of time - or until done.

In addition to this, for the week of May 27 we have Smoked Cod, Asparagus Soup, Barbecued Chicken, Grilled Burgers with Sweet Onions, Caprese Pasta with Salami....

Thyme for Cooking is a Weekly Menu Planning Service focusing on healthy, seasonal foods, now with more options:

• Complete menu, all recipes and shopping list for 7 dinners, main course and sides, including 2 with first courses
• Complete menu, all recipes and shopping list for 6 dinners, main course and sides

Join now and try it free for a week!  

Don't need complete dinners?  Try the Main Course Menu Mailer option: 6 new main courses every week - with suggestions for side dishes.

Grilled Salmon on Fresh Spinach; Where do Babies come from?

We're still traveling....  Old story; new recipe:

A few years ago, we were having dinner at a gorgeous country house hotel in the south of France.  It was a beautiful, warm summer evening and dinner was on a stepped terrace on the hillside sloping down from the hotel.  We had views looking into the sunset over acres of vineyards.  The candles were flickering in a light breeze; the women were in flowing sun dresses with the 'de rigueur'  pashmina draped over the chair arm; the men in subtle silk shirts.  It was picture perfect!

There were only 6 or 7 tables and in the quiet evening there was just a low hum of conversation interspersed with the tinkling of silverware.

At one of the tables was an American couple with two young boys, close in age, between 7 and 10 years old.  They had obviously been given the strictest orders to be on their best behavior.  They carefully watched to see which utensil to use, which hand to hold it in, discussing with each other how to point the fork or knife.  They moved their bread from the tablecloth to their plate, then back to the tablecloth when they noticed the French couple next to them left their bread on the cloth. 

Of course, the boys' bread was full of sauce by this time...

They must have been admonished to stay neat.  They dabbed their lips before drinking water from the goblets and always wiped their fingers (after licking them) before smoothing the linen napkin back on their laps.

They did so well, for so long.... until the cheese was served.   

I'm guessing after eating cubes of Swiss and Cheddar with their fingers for their whole young lives, the runny, smelly French cheeses were beyond strange.  Fingers didn't work (and dad frowned at the attempt) and it was difficult to keep the cheese on the fork.  Finally, the younger one used his knife to scoop the cheese onto his bread.  Very good!

Except that after every bite, remembering the admonition to be neat, he wiped his knife on his napkin. 

By the time the cheese was finished, and the dessert served, he was left with a sticky, smelly ball of linen and cheese - and nowhere to put it.  We could tell he was considering tossing it down the hillside when the waiter noticed his dilemma and  rescued him.

Still, we had all gotten through a 5 course dinner without a loud incident; no running, no screaming, no refusal to eat or demand for a peanut butter and jelly sandwich.

But young boys can only be so good.  After some giggling discussion between the two, an agreement seemed to be reached. 

In the silence, over coffee, as the now-replete diners were enjoying the quiet of the evening, a young voice rang out clearly:

"Daddy, how do you make babies?"  came from the elder.

All conversation on the terrace ceased.

"You promised to tell!" chimed in the younger.

We all waited, in silence.

Dad looked around. 

No help, anywhere. 

The French couple gave an expectant "Oui?"

The Spanish couple lifted their glasses in salute.

The entire adult population of the terrace, including staff, looked , expectantly, at Dad.  And waited.

Dad finally spoke: "This isn't really the place..."

"But you promised!"  "Please!!!"  "We really want to know!?!?"

The diners joined the chorus: "Yes, please."  "Do tell!"  "Aw, come on, tell"  "We'll be good."

Yes, we ALL wanted to hear...

Good behavior is not always destined to last.....

Nor is fresh spring spinach.  We enjoy it while we can.

Grilled Salmon on Fresh Spinach

2 salmon fillets, 6oz each (180gr each)
1/2 tsp coarse salt
1/2 tsp ground cumin
1 tsp minced tarragon leaves
3oz (90gr) fresh spinach, washed, dried if needed
1 tbs snipped fresh tarragon leaves 
2 tbs snipped fresh marjoram leaves
2oz (60gr) feta cheese, crumbled

White Balsamic Vinaigrette
1 tbs white Balsamic vinegar
1 tsp Dijon-style mustard
3 tbs olive oil, divided

Salmon: Sprinkle cumin, salt and tarragon evenly over salmon. Cook on barbecue grill 5 - 7 minutes per side, depending on thickness.
OR put on baking sheet and roast in 400 F oven for 15 - 20 minutes, depending on thickness.
Salmon should flake easily with fork when done but it's okay to have it still a bit pink in the center. Remove and with a fork or table knife gently scrape some of the salt, etc.  off of the salmon.... if you like.  
Salad: Put vinegar, mustard in a large bowl and whisk well.  Slowly whisk in olive oil.  Add Spinach, herbs and toss well to coat.  Add feta and toss gently.
To finish: Divide spinach salad and arrange on two plates. Lay salmon on top and serve.

All things being as they should, we should be back, chez nous, tomorrow....

And after eating Italy, we'll likely eat nothing but grilled fish and salad for a long time. 

Fortunately, it's delicious

Grilled Pork Tenderloin with Mustard Seeds; Practicing 'Unsafe Leftovers'

No update as we are somewhere in Italy at the moment....

This as an old story; new recipe.

Rest assure, Food Police, I am not recommending that anyone else do this.

I would never be so bold (or foolish, arrogant, whatever).

But....

It is true: I practice 'unsafe leftovers'.

I have from, time to time, usually by accident, read the 'guidelines for proper and safe handling of food'.

It usually scares the crap out of me and makes me amazed that I am still among the living. 

My biggest offense comes after I make soup.  I'm not talking about lovely little first course soups, but the hearty, full-meal soups we (former) Mid-Westerners so dearly love: minestrone, beef and barley, split-pea with ham, Senate Bean, etc.  It's difficult to make these in small batches.  The variety of ingredients needed to get the flavor right calls for the big soup pot.  Can you imagine trying to make beef vegetable soup for two:  1/4 cup shredded cabbage, 1/8 of an onion, 1/4 stalk celery, 1/2 carrot, 1/8 lb beef,1/3 potato, etc.?

According to the guidelines, when the soup is done it should be 'cooled rapidly, divided into small containers no greater than 3 inches in depth and refrigerated within 2 hours after cooking.  Leave ample space around each container to facilitate air flow for even cooling'. 

What, they think we all have walk-in coolers?

I usually put the entire covered pot outside overnight - which is why I only make soup when it's cold out.

Unsafe information here:  Last summer our friend, J, who lives in Spain invited us to his birthday party. We went a few days early to help him get ready.  He was expecting about 60 people for the party on Sunday evening. 

In Spain one does not walk around with plates of nibbles (at least, not in remote mountain villages); one has a sit-down dinner with proper plates and cutlery, that will last about 5 hours. 

When we arrived Friday evening he had already been cooking for 2 days and had most of the food made. 

He loves to cook and had decided to introduce his Spanish friends to his favorite foods: Indian and Thai curries of varying degrees of heat.  (He would also have all the usual lamb chops, sausages, etc. cooked outside on slate tiles as well, but that's a different story.)

Sitting on the kitchen counter, in the heat of a Spanish July were 3 huge vats of cooked chicken and pork stews. 

I, far too aware of the 'proper food care guidelines', asked where he was going to keep them for the three days before the party. 

He said "Oh, they're fine where they are.  If they're in the way I'll move them." 

Now this is someone who fought the Mau Mau, lived in the wilds of New Guinea and eaten things I don't want to know about. 

He learned Thai cooking in Thailand. 

I was not about to instruct him on food safety.  I just decided that I would eat the other food and consoled myself with the fact that all these remote places were accessible by emergency helicopter service.

It started making sense on Saturday. 

Mon mari lifted the lid on one of the pots to check it out. 

Fortunately J saw him. 

After cursing him roundly for not being able to keep his fingers out of the food, he put the pot back on the burner and heated it to a full boil.  After covering it and letting it boil for a few minutes he turned it off and all was okay again. 

So here's the deal, as our friend explained it:  If the food is boiling hot it will sterilize the air inside the pot.  As long as no one lifts the lid letting in un-sterile air (read bacteria) it will be safe for short periods of time, even without the much-vaunted refrigeration. 

He brought each pot to a rolling boil each day to re-sterilize it. This method kept the food safe, even in the heat of summer, for the 3 days before the party.  Everyone ate all of it, there was none left, no one died or even got sick.

If you don't have big, American-size refrigerators, (which we don't here in the wilds of Europe) or any refrigerator at all, you learn different ways of keeping your food safe. 

Wouldn't the FDA be appalled?  Can't you just hear them scurrying around trying to figure out how to protect the human race from such non-conformist folly?

Oh yeah, the other thing the FDA says about leftovers is 'before serving, cover and reheat to 165F for dry foods and a full, rolling boil for soups and stews. 

I'm not sure, but does that mean standing in the refrigerator door, spoon in hand, dipping into the containers for a taste, is not acceptable?   

Is standing over the sink eating cold pizza a no-no? 

Please don't tell the food police.....

Speaking of food police - don't let on that this is fun to cook on the barbecue grill: all the mustard seeds pop as they get hot. The rub makes the tenderloin rather black, but not too spicy. The sauce helps keep it moist. Remember, slightly pink is perfect!

Grilled Pork Tenderloin with Mustard Seeds

14oz (400gr) pork tenderloin,
1 tbs paprika
1 tbs mustard seed
1 tbs garlic powder
1 tbs olive oil
Basting Sauce
3 tbs Dijon mustard
2 tbs red wine vinegar
1 tbs olive oil

Mix paprika, mustard seeds and garlic powder. Rub olive oil all over pork then add dry rub and press into pork. Cook on barbecue grill or in 400F oven for 25 - 30 minutes. Turn occasionally to brown on all sides.
Mix mustard, vinegar, oil, and use to baste pork after 15 minutes. Baste 2 - 3 times. When you think pork is done, (it should feel fairly firm but not totally stiff when you pick it up) slice into the middle to check. It will be moist when not overcooked. When done to your taste, slice and serve.

Remember, I am not telling you to do this.... I'm just telling you that people do it and live to tell the tale.

Maybe we are capable of making our own decisions after all..... Without Big Brother's help.

Couscous, Spinach and Green Bean Salad; Big Brother doesn't care

We're traveling in Italy: new recipe; old story.

Sometimes, for us Expats, even English can be a foreign language.

When we moved to Ireland we lived in one of the tall, skinny, attached houses that so typify the British Isles. 

On the ground floor we had a living room, a small dining room and a Hobbit-size kitchen that was tucked under the stairs. On the two floors above were the bedrooms and bathrooms. 

All of the stairs were polished wood. 

Because I am known for making nocturnal ramblings I decided we needed a night light for the stairs.  Obviously the little plug-in seashells so loved in the US would not work in our 240 Watt outlets so off we went to the big department store in Cork City. 

After searching the lighting section and the light-bulb section in vain I finally asked for help. 

The nice young lady gestured me across the aisle towards the candles. 

I looked.... and looked. 

Strangely enough, all that was in the candle section were candles. 

I found the nice young lady and asked again. 

I got the 'stupid, daft cow!' look before she marched over and, from the shelf right in front of my face, handed me a box of tea-light candles, (you know, the little ones in the metal containers) except it didn't say Tea Lights on it....it said Nite Lights. 

I patiently explained that what I was looking for was a small light that could be left on all night, like in a child's bedroom; not a candle, which everyone knows Must Never Be Left Unattended.

She shoved the box at me again and spoke a little louder (stupid, daft, American cow!)

I was embarrassed into buying them. 

I started looking around a bit and realized that these little candles, which proudly claim to burn for eight hours, were, indeed, what the Irish used for night lights in their children's bedrooms.  There were cute little holders for them everywhere!  The Andorrans, Spanish and French use them, too, as does, probably, the rest of Europe. 

In the 'lawsuit-happy, it's not my fault, blame someone else' culture of the US, I had become accustomed to having anything even the tiniest bit risky have an in-depth, 5-page, warning on it. 

All of a sudden I was being treated like a competent adult, capable of determining my own level of risk. 

I immediately went berserk and started doing all sorts of foolish things. 

I finally came to my senses after a walk along some cliffs overlooking a splendid rocky beach.  It was a public path (so, of course, it was safe).  I walked out to a point and stood in the wind looking over this incredible vista.  A few yards further on I walked out on another point.  As my gaze took in the panorama I paused, looking at the point I had just been standing on.  It had been severely undercut.  The only thing that had been between me and the rocks below was about 2 feet of turf.  I still have nightmares. 

There were/are still instances where my curiosity gets the better of my good sense (and there are no signs warning me off). 

At Salisbury Cathedral (England) there was a staircase that went up into the heights of the church. 

On the first stair was a little painted sign: "Mind your Step". 

We will, I said to myself and up we went... and up.... and up. 

It was a stone spiral staircase just big enough for one smallish person so there really was no turning back - there was one on the other side for coming back down...I assumed. 

Next thing I knew I was a gazillion miles above the floor, walking across a narrow stone ledge that crossed the back of the cathedral with a knee-high railing to keep me from plummeting to the pews far below.  I'd seen it from below but thought it was just decorative.  With my back against the wall I inched across; the only thing keeping my feet moving was the knowledge that I wouldn't have to come back that way. (Stupid, Daft, Cow! - didn't see the ledge on the opposite wall of the cathedral)

Once on the other side of the church we could go up into the steeple (lucky us!).  We had to crawl across the roofing struts first....I crawled, mon mari stepped from strut to strut. 

Well, you get the picture and you know I lived to tell the tale.  In the US I could have sued for emotional trauma! 

Now when I see a sign that says 'Mind your _____' I know I'm really going to have to mind my _____.

BTW: in British English calling someone (always a female someone) a female bovine (cow) is the same as an American calling that someone a female canine (bitch). 

Didn't know that till I left Ireland. 

Just as well....

And I never ate couscous until I left the US - very popular all over Europe.  I can understand why - it's tasty, versatile, and the original fast food.

Couscous, Spinach and Green Bean Salad

1/2 cup medium couscous
3/4 cup chicken broth
4oz (120gr) green beans
1 rib celery
2 tbs snipped chives
1 tomato
2oz (60gr) shredded fresh spinach
2 tbs white Balsamic vinegar
3 tbs olive oil - good stuff
1 1/2 tsp Dijon-style mustard

Top and tail beans and cut into bite-size pieces. Put a medium saucepan 2/3rd's full of water on high heat. When boiling add beans and blanch for 3 minutes. Drain and immediately rinse with cold water.
Heat chicken broth to a boil. Put couscous in a medium bowl. When broth is boiling pour over couscous, cover and let stand for 10 minutes...Do not stir it.
Meanwhile, slice celery, snip chives, roughly chop tomato and shred spinach.  Add vegetables and herbs to couscous and fluff with a fork. Put the vinegar, mustard and oil in a small bowl. Whisk well and stir into couscous. Serve.

You can, of course, add any bits of veg lurking in the fridge.... Great way to use up leftovers in summer.

Barbecued Chicken with Homemade Barbecue Sauce; Respect the Cleaver - Please!

Touring Italy, eating pasta.... Old story; new recipe

The setting:

I was installing a computerized ordering system in the old Nankin, downtown Minneapolis.  (It's no longer there, so I can name names....)

This was a classic Chinese restaurant:  high vaulted ceilings; the walls a vivid red with gold trim; pagodas, gold lions, and dragons lurking everywhere.  There was a balcony at one end with a wide staircase, wood banisters and railings.

And, at this time it was owned by a group of Jewish guys which I (and they) thought rather hilarious - much longer story.

I spent a lot of time there, just being 'on call' so I was given the cook's tour.  Underneath the restaurant was a cavernous maze of store rooms and prep rooms that covered at least a city block... much larger than the restaurant.  There were rooms for growing mushrooms and rooms for chopping celery; rooms for cooking rice and rooms for butchering chickens.  It was a dark, dank and scary place.

The restaurant sat well over 100 people and during the lunch hour, tables were 'turned' every 20 minutes, with 4 - 5 seatings per table.  It was busier at night, well past the usual Minneapolis closing time of 10:00pm.  There was a bar on one side that was equally popular.

In the kitchen was one long wall filled with huge woks over open flames; each with it's own cook.

There was a head chef overseeing all. 

It was at best controlled chaos with everyone shouting in English and Chinese; food being slammed on counters, flipped out of the woks; plates and people everywhere.... Also a scary place.

The incident:

The system I installed had terminals at all of the server stations where orders were entered.  The orders were printed out at the appropriate station in the kitchen. ( I know, they're everywhere now, but this was one of the first)  The servers' union didn't like the idea of "all this computer stuff".  Some of the people were convinced that the Nankin owners were trying to become more efficient (huh?) and, perhaps, eliminate some staff.

About 4 days into the installation, everything seemed to be going smoothly. 

One of the owners and I stepped into the kitchen. 

The head chef took one look at us, grabbed his cleaver and started running. 

He ignored Joel; only had eyes for me; very scary, glassy  eyes.  I took off, wrongly thinking Joel would stop him.

He didn't. (Surely he wasn't standing there laughing....)

I ran through the restaurant, weaving between the tables; up and around the balcony; through the bar,  shoving customers out of my way; back through the restaurant and, finally, out into the parking lot. 

Right on my heels me was this angry, crazy guy waving his cleaver and cursing at me in Chinese.

Finally some of the staff realized that, just maybe, I could use some help, and tackled him.

The problem:

Two of the servers had decided to sabotage the new system. 

The most expensive item on the menu was Lobster Lo Mein.  Every 15 minutes, one of them ordered it. 

By the time we had, innocently, walked into the kitchen there were 9 Lobster Lo Mein's sitting on the counter which no server would acknowledge. 

The chef's costs were going to hell in a hand basket and it HAD to be the computer's fault; therefore, my fault because it was my computer. 

I've always had great respect for cleavers.

And I still love Chinese food.

I miss the Nankin....

And Chinese Chicken Wings.... Really miss those.

This will do, however....

Barbecued Chicken

1 cut up chicken - or your favorite chicken parts, however you can buy them.
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika
1 cup (or more) Barbecue sauce

Wash chicken and pat dry with paper towels. Sprinkle with salt, pepper and paprika. Put on barbecue grill on indirect heat and close cover. Check periodically - if any pieces flare up just move around a bit. An instant-read or remote read meat thermometer is a great help.
After about 30 minutes start basting with barbecue sauce (if you do it earlier the sauce may burn). I always put 2/3's of the sauce in a separate small bowl to be used for dipping at the table before mon mari starts the basting. Chicken will be done at 170F or when it is no longer pink and the juices run clear when pierced with a knife. Try not to cook it too long or it will be dry - and remember that the breast will be done before the thigh. It should take about 45 minutes over indirect heat but can be up to an hour, depending on heat. Remove and serve with sauce on the side.

Barbecue Sauce

1/2 cup ketchup
3/4 cup tomato sauce (1 small can - you don't have to be too precise here)
2 tbs cider vinegar
2 tbs molasses
1 tbs Worcestershire sauce
2 tsp dry mustard
2 tsp dried oregano
1 tsp garlic powder

Mix all ingredients in small sauce pan and bring to a boil over medium heat stirring frequently. Simmer 10 - 15 minutes, remove from heat and use when needed. Sauce will keep for a week in the refrigerator.

I love this barbecue sauce... but spice it up with hot sauce if you like more heat.

In addition to this, for the week of May 20 we have Teriyaki Swordfish, Avocado, Feta and Tomato Salad, Pesto Pasta Salad with Grilled Chicken, Healthier Taco Salad, Rice Pilaf....

Thyme for Cooking is a Weekly Menu Planning Service focusing on healthy, seasonal foods, now with more options:

• Complete menu, all recipes and shopping list for 7 dinners, main course and sides, including 2 with first courses
• Complete menu, all recipes and shopping list for 6 dinners, main course and sides

Join now and try it free for a week!  

Don't need complete dinners?  Try the Main Course Menu Mailer option: 6 new main courses every week - with suggestions for side dishes.

Grilled Lemon Shrimp; Going Abroad

I'm enjoying pasta in Italy... old story; new recipe.

For some of the family with us in Italy, this is their first trip across the pond.

Seasoned travelers love to give tips to first-timers - things like beware of pick-pockets (true), don't drink the water (for Europe, false), they hate Americans (also false), there are no peanut-butter-and-jelly sandwiches (who cares), and so on.

One thing, of a highly practical nature that is rarely mentioned, is toilets.

Is that do to the highly Puritanical nature of most Americans?

They don't mention the unmentionables?

For the sake of the comfort and ease of travelers everywhere, here are some hints for 'going abroad'. (There is a marvelous little book by that title, by the way - giving far more practical information about far more places that I can.)

For the record, this is most useful for women. 

Not to be biased, but men never seem to give a thought to toilets; they have a whole planet to choose from and any corner or tree seems to work equally well (for the most part).  

Women are more, er, discerning.

First: the public toilets in the cities in France are a thing of beauty (as far as toilets are concerned). 

You will find them on street corners, in parks, where-ever the urge suits. 

They're not tiny and smelly like American 'Port-a-Potties.  They're large, easily big enough for a family of four. 

One pays a euro to use them.  After each occupant leaves the entire interior is washed down and dried before the next person can enter.  How cool is that?

Warning - do not try to squeeze in on someone else's Euro - you will get wet. Either go in together or pay yourself.

(About 10 years ago New York thought they were so marvelous that they ordered a bunch for their streets.  Unfortunately, they are not handicap-friendly, and there were protests that non-handicapped people were being treated preferentially by being given these outrageous outhouses to use, so the whole lot of beautiful toilets were sent back.  New Yorkers just have to piss on the street, I guess...)

However, these lovely outhouse are not everywhere. 

I shall never forget the first time I was faced with a 'necessary'  that didn't have, what is to me one of the basic requirements: a toilet. 

I walked into a perfectly proper bathroom in the Turin train station.  I went into a perfectly proper stall in said bathroom.  There was no toilet; just a porcelain basin with a hole in the center.  I walked back out and went into the next one: same thing.  And the next.  And the next.  There were little, old, decrepit ladies hobbling out of these stalls with their canes and walkers so I knew it could be done; I just hadn't a clue how. 

I'm not stupid; I've pissed in the woods and behind bushes - even out of a moving car once in real desperation, but I wasn't wearing a skirt and pantyhose (tights) on those occasions.  I have since learned that a skirt is better than trousers but, definitely, no pantyhose. 

I digress. 

I went back in and sussed it out.  There was no clue if one was to face forward or backward; there was no place to put my bag (balance it on my head?) and no bars or handles on the wall to grab on to. I remained utterly clueless. 

I left, unrelieved.

One crucial thing I didn't think of at the time (but learned on a subsequent occasion), one must have strong legs.  In the privacy of my very own bathroom I started practicing the fully-clothed squat.  Not as easy as one would hope - and I weight-train on a regular basis. I think it's a combination of proper balance and knowing that a single misstep can be, uh, disastrous. I have since added deep-knee squats to my exercise routine - both fully and partially clothed.

It no longer seems so strange to see an entire family stop within feet of public toilets: the men pissing by the side of the road (next to the car) and the women going up into the bushes a bit.  At least they have the bush to hang on to...

Proper etiquette, by the way, is to turn your head when you see someone urinating.... Not to try to stare them into embarrassment.  It's accepted practice here (the urinating, not the staring). 

Then there are the little things:  do you flush (once you've figured out how to use it) by pulling a chain?  Pushing a plunger?  Pulling a knob?  Pressing a button?  And what about the ones that give you two flushing options: an eco-friendly low-water flush or the all-out everything-down-at-once gush?

In my typical fashion, I bought the book (mentioned above) to read up on this all important aspect of travel....I need some serious practice before heading to the Middle East.....

Hmmmm....

No way to smoothly tie in a recipe to this post - so I'll just do it.

Grilled Lemon Shrimp (Prawns)

Use a grill pan (it's like a mesh skillet) or a mat for these, if possible. Or thread them onto skewers (soaked in water for 15 minutes if wood) to make them easier to turn. We don't want them falling through the grill.

12oz (350gr) large shrimp (prawns)
1 tsp garlic powder
2 cloves garlic
3 tsp sweet paprika (smoked if you can find it)
2 tbs butter
2 tbs lemon juice    juice from 1/2 lemon
Olive oil for coating pan

Clean shrimp if needed, if not just rinse and let drain. Mix 1 tsp garlic and 2 tsp paprika in a small bowl. Add shrimp and toss to coat.
To cook on barbecue either put shrimp on skewers or cook in perforated grill pan with a little olive oil.  Shrimp are done when they curl and turn opaque. When done, remove from heat, toss with butter sauce and serve.
Butter sauce: Mince garlic. Melt butter in small pan. Add garlic, 1 tsp paprika and sauté until garlic is tender, 2 - 3 minutes. Add lemon juice and whisk lightly to combine.

I served them over couscous, but they would make a great tapa - served with a chilled Fino sherry....

Barbecued Sirloin Steak; The Annual Flood Run

Seeing the sites in Italy: old story; new recipe....

I grew up on the Mississippi River.

No, not on a raft like Huck Finn, but in one of the many small towns on either side. 

The one I grew up in, on the Wisconsin side (the other side being Minnesota), had a population of 287 when I was born. 

Now it's 285. 

On a Saturday in May, the population increases by thousands of people, in full leather, riding Harley's. 

It's the Flood Run.

The Flood Run is an annual event, commemorating the devastating flood of '65, when a group of bikers came to the little villages on the Mississippi, below Lake Pepin, to help sandbag the shore. 

The small towns up and down the riverbanks were so appreciative that they offered free food and beer (it is Wisconsin, after all) in thanks. 

The bikers have been back every year since - and every town has a 'beer tent' and barbecue for them....although, with all of the cops around these days, there may be some bottled water consumed, as well. And it's no longer free.

Times change.

When I was young it would be 40 or 50 bikes. 

A few years ago, when I was there, driving along the river was next to impossible:  in the 8 mile stretch between Nelson and Pepin it was one continuous line of bikers (mainly Harley's) staggered (not quite side by side, but close) the entire way. 

In little Nelson the bikes were parked liked sardines as far as one could see in both directions going out of town. 

It has gotten to be quite the legitimate event, raising money for the Gillette Children's Hospital.

But, with all of these 'boys and their toys' it seems like more of an opportunity to see whose is biggest ;) 

The run goes down the Wisconsin side of the river some 120 miles, then crosses over to return on the Minnesota side.  It's a beautiful drive at any time of year and the locals in the small towns are make the most of nature, with gift shops, antique shops, ice cream stands and anything else to make a few dollars cropping up like dandelions (spring, and all that). 

So no one gets left out, on another weekend in May, there is the "100 mile garage sale" (boot sale, rummage sale, whatever....one person's junk is another's treasure). 

Everyone on both sides of the river is invited to participate: put your junk stuff on a table, slap a price tag on it and prepare to do some serious haggling. 

Then it's cars and pick-up trucks that line the roads (no room on a bike for the goodies) as the folks from the 'Cities' (Minneapolis and St. Paul) drive down the river road in search of the undiscovered prizes (like the Van Gogh that the locals thought was ugly so had it in their chicken shed blocking a window...or was it a Renoir?). 

This is spring in the Midwest - when the frozen north finally thaws.

There may be some steaks on the barby....

Barbecued Sirloin Steak

We get a cut called a 'faux filet' - I have no idea why it's called that... I think it would be the equivalent of a sirloin, but use any steak suitable for your budget and for grilling. If you slice the steak, at an angle, even a tougher cut is delicious - and they usually have more flavor!

16oz (500gr) sirloin or top round (suitable for grilling)
2 tbs ketchup
1 tbs Worcestershire sauce
1 tbs Balsamic vinegar
1/2 tsp garlic powder
1 tsp dried oregano
2 tbs olive oil

Combine ketchup, Worcestershire, vinegar, oil, garlic and oregano. Spoon on both sides if steak and allow to marinate for 15 - 30 minutes.
Cook steak on barbecue grill over direct heat for 5 - 9 minutes per side - or until done - 140F (60C) for rare. Use thumb test, meat thermometer or, as last resort, by slicing into center and looking. When done, remove from heat and let rest for 5 minutes. Slice at an angle about 1/2 inch thick (1.25cm) and serve.

Is there anything better is summer than steak from the barbecue?

Grilled Potatoes And Carrots Dijon; Ode to the Hoe - Gardens, Part II

We're in Italy - but here is the final bit on gardens - maintenance.  And a new recipe.

An ode to the hoe.

Or how to maintain your garden, weed-free, the easy way.

There are two kinds of gardens.

1. A fresh, clean, new garden.  A spot is chosen, the top bit of ground, with all the growing stuff, is removed, a load of fresh, rich black topsoil is brought in, distributed, raked and: Voila! It's a garden.

The soil is easy to work with and there are no old weeds to contend with.

Our allotment (community garden) in Andorra was like that.  Of course, knowing the Andorrans, it could have been sprayed with every commercial weed killer known to man to get it that way.... I choose not to go there.

2. The 'make do with what you have' garden.  A spot is chosen, the ground is turned over, either by hand (with a spade) or using a roto-tiller, with the top bit of ground being buried in place.  This exposes the roots of all the growing stuff to the air, which, hopefully, will kill them, and lets the tops decompose in the soil, adding nutrients.  Ideally, the ground should be turned 2 or 3 times at 2 or 3 week intervals to insure that all of the weeds are gone. 

The weeds are never gone.

There are two kinds of weeds.

1. The annual weed. The seeds blow in on the wind to take root in your fresh new garden. 

Annual weeds are easy to control but impossible to prevent.

2. The perennial weed.  It's been in your garden for centuries, getting bigger and stronger every year.  You can't pull it out because the roots go to the center of the earth.  When you cut it, with the spade or roto-tiller, it produces 2 new plants for every one cut. 

Perennial weeds are difficult to control but can be killed.  Once killed they're unlikely to be back.

The absolutely very best, guaranteed to work every time, foolproof, simplest way to control both types of weeds is....

Hoe.

Once a week, get out your trusty hoe and.... Hoe.

This accomplishes several things.  If your garden has visible weeds:

1. Hoeing disturbs or cuts the annual weeds.  No need to remove them.  If they happen to take root  you'll get them again next week.  Leave them in the ground to decompose.  Yes, your garden will look a little messy at first, but it will pass.  Why make extra, unnecessary work?

2. Hoeing cuts the perennial weeds.  As noted above, not only does this not kill them, but can cause 2 to sprout where one was.  Next week, when you hoe, you'll cut them again.  Keep this up and, eventually, you'll weaken the plant (it won't get to the sunlight) and it will die.

After 2 weeks of hoeing you should not see any weeds, dead or alive. 

This is the critical part: Keep hoeing!

By now, the ground is easy to work and the weeds are gone.  Wielding the hoe is less work but you may be tempted to quit because it all looks so nice, so pristine, so (as the French say) 'propre'.

Don't!

1. The seeds of the annual weeds blow in every day.  In one week they may take root, but if you hoe they don't have a chance to grow.  In 2 weeks they do.

2. The perennial weeds may almost reach the surface in one week, but if you hoe you'll cut them off before they emerge.  In 2 weeks, it's too late.

Once you get the ground loose it takes very little time to hoe.  And the loose dirt forms a mulch around your plants keeping moisture in - an added bonus in dry weather.

Two more points to keep the weekly hoeing easy:

1. Try not to walk where you have hoed.  I always leave a central path free of planting so I have a hard place to walk to tend the garden, do the watering, etc.  Have more than one if your garden is very large.  Tend the garden, trimming, thinning, etc. before you hoe.

2. There is a lot more to hoe when the garden is young.  If you have done a good job, by the time you are harvesting you are also done hoeing.  The plants are big, shading the ground and preventing new weeds from starting.  If I spend 2 hours per week hoeing in June, it's down to an hour in July as the plants grow, and 15 minutes if at all in August.  And I have a big garden.

Look at the early hoeing as an investment in easy, weedless harvesting.

Grilled Carrots and Potatoes Dijon

Dijon-style mustard lends a bite to these roasted vegetables, not much.... Just a little, to make them interesting. They can be done on the barbecue or in the oven; either way, stir them once or twice.

2 medium potatoes
2 - 3 carrots
1 tbs Dijon-style mustard
2 tbs olive oil
1/2 tsp garlic powder
1 tbs fresh thyme

Cut potatoes in 4ths the long way and then in thirds the short way. Peel carrots then cut in thirds the short way, then each length in half. Put remaining ingredients into medium bowl and mix well - it will get thick. Add potatoes, carrots and toss well to coat.
Now you have two choices: you can put them in the oven on a baking sheet with lip (trusty round pizza pan) and bake at 400F (200C) for 35 minutes, or put them in an old 'for barbecue only' metal pan and cook over direct heat on the barbecue, stirring frequently until brown and done, 20 - 25 minutes or over indirect heat for 35 - 40 minutes, stirring occasionally. Remove and serve.

Remember, if you think you need to hoe.... you should have done it a week ago.

To make it easy, I hoe a little, 10 - 15 minutes, every day.... Just enough to get some sunshine!