Thyme For Cooking, the Blog

Bacalao a la Marinera (Fisherman's Cod); Has Elvis left the building with Michael?

Apparently Michael Jackson has left the building....

With Elvis, perchance?

For the last two weeks we have been inundated with commercials advertising a big TV seance this weekend to contact Michael Jackson.

Concerned fans wanting to find out how he's doing 'on the other side'?

As I was listening to the ad for the billionth time it occurred to me how much Michael and Elvis have in common:

Both died in their prime - one could say before their time.

Both died from, er, slightly less than normal causes.

Both were extremely influential in the music world, one could say ground-breaking, each in their own way.

Both had / have a large devoted fan base that really doesn't want to let go.

But....

And you knew there was a 'but' coming, didn't you?

The real clincher, (and why did it take me so long to think of this....)

Michael was married to Elvis's daughter!!!!!!

I think we'll start to hear of a lot of Michael and Elvis sightings over the next few months....

The two of them together, dark glasses and guitars, playing some out-of-the way honky-tonk.

Elvis and Michael, together forever.....

Can't wait to hear how the seance went.....

In the meantime:

This is a Spanish dish that would, traditionally, be made with dried, salted cod. I used fresh. In Spain you can buy the bacalao dry as a board or already reconstituted and rinsed. You can substitute any white fish: tilapia, snapper, mahi mahi; adjust cooking times slightly, according to thickness.

Bacalao a la Marinera (Fisherman's Cod)

12oz (350gr) cod filets or other white fish, fresh or frozen and thawed
1oz (30gr) slivered or chopped almonds
1/2 onion
2 cloves garlic
1 tbs olive oil
15oz (450gr) whole tomatoes, drained reserve juice for another day
1/3 cup (3oz, 85ml) white wine
2 bay (laurel) leaves
2 tbs bread crumbs

Finely chop the onion and garlic. In a medium skillet or saucepan heat oil over medium heat. Add onions, garlic and sauté until tender. Drain tomatoes, reserving juice for another use. Roughly chop the tomatoes. Add to pan along with white wine and bay leaves. Bring to a simmer and let cook, uncovered, 5 minutes or until thickened. Remove bay leaves and stir in bread crumbs. Place fish in baking dish just large enough to hold it in one layer. Spoon the sauce over, sprinkle with almonds and cover either with a lid or foil. Bake at 400F (200C) for about 15 minutes, or until fish is done. Uncover for the last 5 minutes of baking time. Fish flakes easily when done. (If you have pieces more than 1" (2.5cm) thick it may take 20 minutes.)
Remove fish from dish, place on a small platter and serve.

In addition to this, for the weekly menu for November 6 we have Braised Lamb with Chickpeas and Butternut Squash, Chili with Irish Soda Bread, Chicken Stroganoff, Rice Florentine...

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list each Thursday.  First two weeks FREE.   (Reverse seasons available for Australia, and others in the Southern Hemisphere).

For more recipes visit my internet cook book:  Easy Gourmet Dinners

Poached Eggs in White Wine and Mushroom Sauce; 10 Laws of the Internet (only 3)

Occasionally, I run across little tidbits on the internet that I deem worth sharing.

These are usually things that tickle my, often snarky, sense of humor.

Or confirm a feeling of superior self-righteousness.

These are usually things that neither mon mari or the dogs find the least bit humorous.

The following are my favorites from the "Top 10 Internet Rules and Laws" as appeared in the UK Telegraph (on-line) today: 

Skitt's Law:

Expressed as "any post correcting an error in another post will contain at least one error itself" or "the likelihood of an error in a post is directly proportional to the embarrassment it will cause the poster.
(This is particularly true when writing a post about writing or grammar or spelling... - my input)

And don't I know the truth in that!

Pommer's Law:

Proposed by Rob Pommer on rationalwiki.com in 2007, this states: “A person's mind can be changed by reading information on the internet. The nature of this change will be from having no opinion to having a wrong opinion.” 

And we may all know the truth in that!

The Law of Exclamation

First recorded in an article by Lori Robertson at FactCheck.org in 2008, this states: "The more exclamation points used in an email (or other posting), the more likely it is a complete lie. This is also true for excessive capital letters."

It is reminiscent of the claim in Terry Pratchett's Discworld novels that the more exclamation marks someone uses in writing, the more likely they are to be mentally unbalanced.

According to Pratchett, five exclamation marks is an indicator of "someone who wears their underwear on the outside".

I love Pratchett....

I also love poached eggs.

One of my all time favorite egg dishes and all time favorite first course is Poached Eggs in Red Wine. 

(I just looked at my blog to post a link and discovered I have never posted this recipe!!!!!  Really!!!!!!  Okay, enough, I'll do it next week.)

It is, IMHO, the consummate DO.

When I was in the US, the DS asked me to fix it for dinner one night.  His SO then came forward and said she really wasn't particularly fond of foods cooked in red wine; she found the deep purple color to be off-putting.  Fortunately for household harmony, the eggs retain their pristine white color, it's only the sauce that is deep red.

Still, it started me thinking.... Why not Poached Eggs in White Wine?

And, as long as it's mushroom season.... Why not mushrooms in the white wine?

In the opinion of both moi and mon mari:  It was good, very very good, but not nearly the same bliss-inducing experience as the Red Wine version.

Poached Eggs in White Wine Mushroom Sauce

1 1/2 cups white wine
1/4 cup Greek yogurt
4oz (125gr) mushrooms, I used wild cepes
1 tbs olive oil
1 tbs cornstarch dissolved in 2 tbs water
1/4 cup red wine vinegar
4 eggs

The Mushrooms:  Clean, trim and thickly slice mushrooms.  Heat oil in a nonstick skillet, add mushrooms and sauté until well browned.    
The Sauce:  Put white wine into a small saucepan and bring to a boil. Boil over medium-high heat, uncovered, for 5 minutes. Wine will reduce slightly. Dissolve cornstarch in water and add to wine, stirring until thick and clear. Remove from heat, stir in yogurt, mushrooms, cover and keep warm.
The Eggs: Fill a large skillet with water. The water should be at least 1 1/2 inches deep, 2 inches (5 cm) would be better. Heat water over medium-high heat. Add vinegar. When water is softly boiling poach eggs: one at a time break egg into a small saucer. Swirl a spoon in the water where you will put the egg - off to one side. When water is swirling drop egg into center. With slotted spoon try to keep the white together. Do next egg. With regular spoon scoop some hot water over tops of eggs. Poach for 2 - 4 minutes or until white is set but yolk is still very soft. (Or hard, as you like...)
The Finish: Remove eggs with a slotted spoon, drain and put into a soup plate or flattish bowl. Spoon sauce around the eggs and serve, salt & pepper on the side. 

As to the weekly menu for October 23 we have Hunter's Eggs, Salmon with Lemon Mayonnaise, Pork Loin with Apples and Onions, Sausage and Fennel Risotto, Chicken with Sherried Mushrooms...

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list each Thursday.  First two weeks FREE.   (Reverse seasons available for Australia, and others in the Southern Hemisphere).

For more recipes visit my internet cook book:  Easy Gourmet Dinners

And aren't all those acronym's annoying?  ;-))

Salami Pizza with Fresh Herbs; I don't live here anymore

When I'm here I seem to spend the majority of my time driving: shopping, visiting family and friends and runnng errands.

I used to know my way around without thinking.... Now I actually have to read the road signs.

So......

Why is the sign for a LEFT exit on the RIGHT side of the road - rather than above or on the left side?

I assumed, seeing the sign, (which was low to the ground, not high like a road sign should be) that it marked the exit (which it did), got in the right lane to exit, then got close enough to read the sign and had to cross six lanes in order to exit.

This makes sense to whom?

Why are street signs on the far side, rather than the near side of the street?

I came to an intersection that had 6 roads coming in from all directions, making the distance from where I stopped to where the crossroad was about 8 lanes away.  The street sign was relatively small and on the far side.  I didn't get close enough to read it until the light changed and I was in the intersection.... In the wrong lane to turn, of course.

For the record, I am not driving around half-blind.  I just had an eye exam and my vision, including distance, is perfectly fine.

There seems to be no warning for exits, no street signs that are easily visible, and a lot of freeway intersections / ramps that resemble a bowl of spaghetti.

It's not a problem for the people who live here.... They know!

It wasn't a problem for me when I lived here.... I knew!

This is not a tourist-friendly town.

I want a GPS.

Can you all ship one to me along with my Kindle?

I have to make one more statement regarding health care:

The book, "The Healing of America" addresses the fact that the health care in most European countries is not 'socialized medicine' although some countries (Britain, Spain, Italy) come close to it.

The health care in France (and Germany, the Netherlands, Switzerland and Japan) offers Universal Health Care using private providers and private insurance with the government exercising varying degrees of regulatory control.  The US is more socialized with Medicare and the Veteran's plans.

Think on that.....

And then think about pizza....

I prefer to use paper-thin sliced tomatoes rather than traditional pizza sauce. If you'd prefer sauce, 8oz (250gr) should cover nicely. We get wonderful salami, but pepperoni, chorizo, or other sliced, spicy sausage would be equally delicious.

Salami Pizza   

Pizza Crust

2/3 cup warm water, 105 - 115F, hotter will kill the yeast
1 pkg (2 tsp) active dry yeast fast acting if you can get it
1/2 tsp sugar - you need this to 'feed' the yeast
1/2 tsp salt - you need this to 'control' the yeast
1 tbs olive oil
2 cups flour

Dissolve yeast and sugar in warm water and let sit a few minutes to 'proof' - start to look foamy to prove that the yeast is still alive.
If you have a mixer with a dough hook put the yeast and all remaining ingredients in mixer bowl. Blend with dough hook attachment until well mixed then kneed for an additional 3 minutes. Cover bowl with cling film or a dishtowel and put in a warm place to rise, (75F, 24C) if possible.
If making by hand put yeast in large bowl along with all of the rest of the ingredients minus 1/2 cup flour. Stir to combine. Put remaining flour on work surface, add dough and kneed until smooth and elastic - about 10 minutes. As remaining flour is incorporated dough will become less sticky. Put dough in a bowl, cover with cling film or a dishtowel and put in a warm place to rise, (75F, 24C) if possible.
After dough has doubled in size, about 30 minutes, punch down. Lightly butter a pizza pan or large baking sheet. Roll dough out with a rolling pin as best you can. Then put on pan and stretch it to fit, patting it out with your fingers. If it keeps springing back wait a few minutes. Try not to put any holes in the crust. You are now ready to assemble.

Pizza Topping

1 onion
1/2 green bell pepper
1 tbs olive oil
1 tsp chili powder
2 tsp dried oregano use fresh oregano if you have it
2 cloves garlic
3 - 5 tomatoes
8 - 10 slices good salami mine are about 3" in diameter (7.5 cm)
1/2 cup sliced green or black olives
1/2 - 3/4 cup shredded Emmenthal or other 'Swiss' cheese
1/4 cup grated Parmesan

Finely chop onion, pepper and garlic. Heat olive oil in medium nonstick skillet. Add chili powder and sauté 1 minute. Add onion, pepper, garlic, oregano and sauté until tender. Slice tomatoes as thinly as you can - you should get 5 - 8 slices from each one, depending on how big they are. If I have big, beefsteak tomatoes I'll only use 3 tomatoes. Cut salami into quarters. Slice olives if needed. Tear oregano leaves off the stems if using fresh. Grate Parmesan. To assemble pizza: On just-finished crust or your purchased crust: Spread onion/pepper mixture evenly over crust. Lay thinly sliced tomatoes evenly over crust - they should be touching and cover the entire crust. Lay salami slices over tomatoes. Bake at 450F (225C) for 15 - 20 minutes, until crust is just starting to color. Remove from oven and sprinkle fresh oregano, olives and cheeses evenly over top. Return to oven and bake an additional 5 - 10 minutes or until crust is brown and cheese bubbling. Remove from oven, slice and serve.

One last thing about driving.... I had someone (male) go into a closing lane on my right to pass me; ending up driving on the shoulder.  The lane to my left, often known as the 'passing lane', was empty. 

My ds said it was to express his displeasure at me driving 'only' at the speed limit.  That could have been true - had I been driving at the speed limit and not 10 miles over in order to keep up with traffic....

Barbecued Shrimp; The Healing of America

I have never seen an issue in the US that incites such strong feelings in so many people.

Even when protesting the Viet Nam war and having 'the nation up in arms' there was not so much passion, nor so much vitriol, about a subject.

And so much of it unreasonable, un-knowledgeable and un-based in fact.

I make that statement, not because I know so much, but with so many people making so many statements from so very many different positions, most of them having no relationship to one another.....

They simply can't all be right nor all be based on the facts.

Someone has to be wrong.....

Trust me on this....  I may not know Health Care Reform, but I do know logic.

They all may be partly right, but, equally likely, they all may be, at least, partly wrong.

In my unofficial survey here is what I have been told in first=hand conversations:

A small business owner had to drop their insurance when his wife either left or lost her employment (I didn't ask) and they had to start paying the (COBRA) premiums.  The amount for the two of them was over 1600.00 per month - more than twice his mortgage payment.

I asked the opinion of two health-care providers - I'll paraphrase: 

One said: 'Anything run by the government is bound to fail'.

The other said: If you just have a small complaint, like a sore shoulder, you'll never get in to see your doctor.  They'll be too busy taking care of these sick people and emergencies, and I should be able to see my doctor whenever I want.  And the old people are going to die because they won't do all the life support anymore.

(My opinion inserted here:  The doctors should be seeing rich people with sore shoulders rather than actually sick poor people?  Why didn't I think of that?)

And this is my favorite:  'When I go to the doctor, why don't I sign a form affirming the services provided me?  In no other business are the bills issued (to the HMO/PPO/Medicare) without proof that the services were provided.  The doctor/nurse fills out the form, but the patient doesn't sign and verify.  If the doc says he gave me 2 shots and I only got one... He gets paid and I never know.'

I also have had many people ask about the health care in France.... And for those of you who want to jump on me, I have answered truthfully:  It's not perfect; it has it's problems.  Any system will; but, let me leave you with this quote from the book my sil is reading, "The Healing of America", by T.R. Reid:

"When the World Health Organization rated the national health care systems of 191 countries in terms of "fairness", the United States ranked fifty-fourth.  That put us slightly ahead of Chad and Rwanda but just behind Bangladesh and the Maldives.  How is it that all the other industrialized democracies provide health care for everyone at a reasonable cost, something the United States has never managed to do?"

The book is not about Health Care Reform, but the author's quest to discover a health care system that works.  He researches the systems of France, Germany, the U.K, Canada and Japan.  I haven't, but I'm going to, read it.  (see side bar link for more info). 

I never could learn when to stop....  But, I will now.  This is the last of my Health Care Reform posts.  And, it may have been two too many..... There you have it! 

I shall now start 'minding my spoon'.

Got time for one more barbecue?

Barbecued Shrimp (Prawns)

Shrimp cook very quickly on the barbecue grill so be careful not to overcook, lest they be dry. They should just curl and be opaque. The marinade helps retain moisture. We cook them on a silicone grill mat, but a mesh pan will work, as well. You just don't want them falling into the fire. If you don't have a pan, put them on skewers, like a kebab; it will be easier to turn them, also.

12oz (250gr) large shrimp (prawns)
3 cloves garlic
2 tbs olive oil
1/4 cup ketchup
1 tbs soy sauce
1 tbs balsamic wine vinegar
1 tbs molasses optional
1/2 tsp dry mustard

Clean shrimp if needed, if not just rinse and let drain. Finely mince garlic and add to olive oil in medium bowl. Add shrimp and toss to coat. Set aside until ready to cook. Mix ketchup soy sauce, vinegar, molasses and mustard, whisking well to combine. Just before cooking add about half of the basting sauce to shrimp and toss well. To cook on barbecue either put shrimp on skewers or cook in perforated grill pan. To cook on stove add a little olive oil to a large frying pan and sauté over medium-high heat for 3-5 minutes - until shrimp curl and turn opaque. When done, remove from heat, toss with remaining sauce and serve.

 Maybe I'll do religion next.....  Or not.....

More sunflowers anyone?

Potato and Chard Gratin; Obama's speech

I listened to President Obama's speech on Health Care Reform the other night.

I haven't read the bill; I have not been here for all of the discussions, so I have a very limited view of it all.

But.....

What he said all made excellent sense to me, except I think he should do a bit more to reform malpractice litigation and premiums - which are outrageous.

But no more outrageous than the behavior of many of the Republican elected official during the speech.

One was texting on his Blackberry.

One actually shouted out 'Lies' at one point.

They all sat with disgruntled expressions on their faces and walked out a bit prematurely.

What are they - all 4th graders?

Can't they behave like adults?

They are elected to office to represent their constituents.... Is this how the 'people back home' want them to behave?

Wouldn't it be more productive if they were to have actual discussions and/or debates; to work together to effect a change that would benefit everyone? 

I'm not saying the Democrats are any better.  I'm sure, given the opportunity, they could behave just as badly.

But these are grown men and women, supposedly the leaders of "The best country in the world".  Can't they start acting like it?

And what's with inciting seniors to riot against 'socialized medicine'.  Hasn't anyone told them that Medicare IS socialized medicine?

Okay....

I have to stop now....

Sorry.....

A simple, dish with few ingredients, this highlights the fresh taste of chard (Swiss Chard) in summer. Use a deep dish and pile it high. It wilts and compacts as it bakes. Add the cheese at the end or it all ends up on the foil. The top layer of potatoes looks a bit strange balancing on top of the chard, but it all comes together.

Potato and Chard Gratin 

2 medium potatoes (10oz, 300gr)
8oz (225gr) (Swiss) chard, stems and leaves
1/2 cup (4oz, 225ml) chicken stock
2 tbs chopped fresh parsley
2 tbs chopped fresh chives
2oz (60gr) cheese, Gruyère, Edam, Swiss
1 tsp olive oil

Wash the chard and trim any bad bits. Stack the leaves together and fold over, the long way. Slice into thin strips, about 1/2" (1cm) using both leaves and stems. With a sharp knife thinly slice the potatoes. Snip herbs. Heat chicken stock. Lightly oil the bottom of a deep (1 1/2", 4cm) baking dish. Spread half of the potatoes in a layer on the bottom. Pile the sliced chard on top. Sprinkle with herbs. Drizzle the hot stock over the top and press down as best you can. Lay the rest of the potatoes over the top. Cover with foil and bake, 45 minutes, at 200C (400F).
Slice cheese. Remove dish, uncover, lay the cheese over the top and return to oven for 15 minutes longer. Remove from oven and serve.

Stuffed Pork Tenderloin; Enlightening travel

Years ago, before we lived here, we were in London, window-shopping with another couple.  The wife spotted a figurine she wanted to add to her collection.  They discussed it a bit, as it was rather expensive, then decided to buy it.

She asked if the husband had a check. 

He did.

He opened his wallet and pulled a single, unattached, folded, check out and handed it to her.

As an American who never left home without a full checkbook, and regularly had at least 50 to reconcile at the end of the month, I thought that was more than just a bit bizarre.

Then we moved to Ireland.

I soon learned that carrying around a single check was the norm, not the exception.  Checks were only used when one didn't have time to get the cash to pay someone who didn't accept bank cards.

In other words: rarely.

We lived there a year and I think I used about 25 checks.

I've been writing a few more than usual since we've moved: to pay for the windows, the first electric bill, first phone bill (while setting up the auto-pay).  Last week I wrote one to pay for the stairs we ordered.  I noted that there were only 5 left in the checkbook.... And wondered if I needed to do something.  I didn't get a chance. 

Like magic, three days later a new checkbook arrived in the post.

I haven't carried a checkbook since we've lived on this side of the pond.  I do carry a single check in my wallet.  I've even used it on occasion.

It's a little thing, this difference in handling checks; but it represents something huge.

The first time I saw my friend pull out a single, folded check I remember thinking: What's with him?  Doesn't he know he can carry the whole checkbook with him?  Is he afraid he can't control his spending if he has more checks?  How weird!

I hadn't traveled much at that point.

People who don't travel tend to see the world through their own, often narrow field of vision.

They look at other cultures actions and reactions as their own.... And don't understand when they are different.

I know many people who don't travel - and, yes, not traveling tends to be American rather than European.

The reasons are many and varied, but often come down to things like:

Why should I leave this country, I haven't seen everything here yet.

Why should I travel to 'X' country, they hate Americans.

Here's why you should:

If you traveled, you wouldn't be surprised when I said we didn't have a local cupcake shop.

If you traveled, you wouldn't be surprised to learn that you can't get lunch in a restaurant before 12:00 in France; or after 2:00.  But, in Spain you can't get lunch before 2:00....

If you traveled you would learn that it's disrespectful to enter a church: with a baseball cap on, or in short shorts, or without your arms covered, or without your head covered, or without shoes, or with shoes or all of the above, or none of the above.

If you traveled you would learn that behavior that is acceptable in your country may not be acceptable elsewhere.

If you traveled you would learn that behavior that is unacceptable in your country may be acceptable elsewhere.

If you traveled you would learn that people are different in different cultures.  You may grasp the fact, intellectually, without ever leaving your hometown.  But, without traveling, without meeting new people, seeing new places, experiencing new cultures, you won't understand it.

Without understanding it, we are doomed to thinking that our own culture is the best and we have a right and duty to help the rest of the world see the error of their ways.  We know that, once enlightened to the superiority of our ways, these lesser cultures will be forever grateful.

Does anyone know how many different countries/cultures know that theirs is the best?  And feel pity on anyone not blessed to be 'one of them'?

I can think of at least 6.....

Kind of scary isn't it?

On a lighter note.....

You all know about the famous or infamous 'rude' French waiters, right?

Did you all know that there is no French word for 'rude'?

Barbecued Stuffed Pork Tenderloin

It doesn't take a lot of stuffing... And it kind of oozes out the top.... But, it does get nicely caramelized on top and keeps the pork moist. Cook the pork, stuffing side up, without turning, in a covered grill.

1 pork tenderloin, 14oz, 400gr
2 tsp olive oil
1 1/2 tsp paprika
1 clove garlic, minced or crushed
1/3 cup chopped mushrooms about 1 oz (50gr)
1 1/2 tbs bread crumbs
1 tbs ketchup
1 tsp Worcestershire sauce
1 tbs snipped fresh rosemary substitute 1 tsp dried
1 tbs snipped fresh chives substitute 1 tsp dried
Barbecue Sauce

Chop mushrooms and mince or crush garlic. Heat olive oil in small skillet over medium heat. Add paprika and sauté for 1 minute. Add mushrooms and garlic and sauté for 3 - 4 minutes, until starting to brown and soften.
Meanwhile, butterfly pork tenderloin - cut it in half lengthwise leaving 1/4 inch intact - so that you can open it like a book. Open it and give it a couple of whacks with a meat mallet so that it lies flattish... or pound lightly with the edge of a plate. You just want it to be flat and easy to work with. When mushrooms are done put into a small bowl and add bread crumbs, herbs, Worcestershire and ketchup. Mix well and spread on one side of pork about 1/8 inch from the edge. Fold other side over and tie with kitchen string. Cut five 6 inch lengths of string and wrap around pork and tie every 2 inches - making certain that you do one as close to each end as possible.
Cook pork on barbecue grill for 30 minutes or until done, basting during the last 10 minutes with Barbecue Sauce. When done, slice and serve with more Barbecue Sauce on the side.

Barbecue sauce

1/4 cup (2oz, 60ml) ketchup
1/2 cup (4oz, 120ml) tomato sauce
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.

What is also kind of scary are the trips my mind can take on the way back from our letter box......

Grilled Cornish Hens with Molasses Glaze; Eyes before Ease

The French may carry the whole idea of language purity a bit too far at times but at least they don't deliberately torture it.

The language police in France have, over the years, banned English words: Walkman, software, email, and countless others.

It doesn't work.

Well it works officially.

Unofficially everyone says 'Bon Weekend' on a Friday.

But they take pride in their language and don't intentionally abuse it.

You will never see the French equivalent of the 'Koffee Kup Kafe'.

It's like fingernails on a blackboard for me, just to type that.

And, what really irritates me, is, if the purpose was alliteration, Coffee Cup Cafe works just as well.

On principle, I would never buy a koffee from these people.

Why would someone name an educational child's toy 'PlaySKOOL'?

Less egregious, but so well-known one doesn't even think about it: U-Haul; Shop Rite; Xcel Energy

While Googling this subject...

Google, by the way, is a misspelling. They registered it incorrectly.

It was meant to be 'Googol' - which is a very large number: a 1 followed by 100 zeros or 1 raised to the power of 100. (Which is a very small number compared to a googolplex, or 1 raised to the power of a googol)

The catalog company, Lands' End, did a similar thing, registering the name with the apostrophe in the wrong place (it was meant to be Land's End, after a headland in Cornwall.)

While Googling this subject I came across the spelling equivalent of 'Eats, Shoots and Leaves', the current, fun book on punctuation (yes, it's fun.... Yes, I read it):

'Eyes before Ease; the Unsolved Mysteries and Secret Histories of Spelling'.

I don't think the French have entertaining books on either spelling or grammar.... They just have no sense of fun!

On the other hand, they all speak intelligibly.

And they provide me with these lovely little chickens.... Perfect for 1 person.

Cornish Game Hens would be the substitute.

Grilled Cornish Hens (Poussin) with Molasses Glaze

The combination of molasses, vinegar and soy sauce gives the chicken a flavor reminiscent of Peking Duck and leaves the crisp skin a lovely mahogany color.

2 Cornish game hens or poussin (little chickens)
1 tbs olive oil
3 tbs molasses
2 tbs red wine vinegar
1/2 lemon squeezed or 2 tbs lemon juice
1 tbs soy sauce
1 tbs Dijon-style mustard
1 tsp finely ground black pepper

Tie legs together with kitchen string and fold wing tips under back (at first joint) - keeps them from flapping. Rub birds with olive oil.
Mix all remaining ingredients together in a small saucepan. Heat to boiling and simmer a minute or two.
Cook hens on barbecue grill over indirect heat, covered, for 45 - 60 minutes or until done. Brush with the glaze immediately and 3 or 4 more times while cooking. Chicken is done at 160 F (70C) on your meat thermometer and/or the juices run clear when pierced with knife. Or they can be baked in a shallow roasting pan in a 400F oven for the same amount of time - until done, basting the same.
When done, remove from heat, cut string and serve - don't forget finger bowls (it's messy) and bone bowls (to keep your plates tidy). Serve whole or cut each bird in half.

Note:  Mon mari likes to toss in a few apple wood chips at the start of cooking for a bit of smokey flavor.

In addition to the above, for the week of August 14 we have Glazed Salmon, Tomato Consommé, Pork Tenderloin with Ginger Barbecue Sauce, Tomato and Zucchini Tart and more....

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list each Thursday.  First two weeks FREE.   (Reverse seasons available for Australia, and others in the Southern Hemisphere).

For more recipes visit my internet cook book:  Easy Gourmet Dinners

Creamy Pasta Salad with Ham, Peas and Celery; Stupid Woman!

I am just a stupid woman, apparently.

When I took mon mari's computer into the shop for repair, I explained what the problem was.

I told the guy that, after the storm last week, every time I plugged it in it blew all the circuits in the house. 

I explained that, regardless of what outlet I used, anywhere in the house, when I plugged it in, it blew all the circuits in the house.

I warned him not to plug it in, there was obviously a short in it, and it could damage his equipment.

Does everybody understand those last three statements? 

Is there anything confusing about them?

There wasn't a language problem; he's English.

There wasn't a smart ass kid v older person problem - he's older than I am (I think)

There was a machismo problem.

I, as a woman, obviously know nothing about computers and less about electricity.  (He'd be really wrong with the first assumption; dead on with the second)

I, as a woman, cannot string two events together (plug in computer; blow circuits) and form a logical conclusion.

He plugged it in.

He blew every circuit in his shop.

All of the computers, the modems, the routers, his own and those entrusted to his care, were, abruptly, shut down.

He spent the next half hour looking for circuit breakers, turning things back on, checking things out.

I spent the next half hour keeping my mouth shut.

I expended the greater effort.

His assistant called me the next day and told me my computer was fried.

Might I just say..... DUH!

I went back to my kitchen, where I, apparently, belong.....

So I could make some pasta to send over to Pam, at Sidewalk Shoes, this week's host of Presto Pasta Nights, the event founded by Ruth, of Once Upon a Feast.

Visit Pam's blog on Friday for all the wonderful Pasta Presentations!

I had a craving for something creamy.

I didn't need the usual calorie-laden mayonnaise based dressing.... But I wanted the flavor. 

Guess what?

A little mayo can flavor a lot of yogurt!

Pasta Salad with Ham, Peas and Celery

1 1/4 cups (3.5oz, 100gr) pasta
8oz (250gr) ham a thick slice from the deli
1 cup frozen peas (3oz, 90gr)
1/2 bell pepper, any color mine was orange
1 medium carrot
2 - 3 ribs celery (about 1 cup, sliced)
10 Greek or black olives
Creamy Dressing

Cook pasta according to package directions.
Peel and chop carrot. Chop pepper. Slice celery. Put frozen peas in a strainer and run hot tap water over them until they are thawed, about 1 minute. Cut ham into bite-size pieces. Pit olives if needed, and cut in half.
Mix all ingredients for salad (except dressing) in a large bowl. When the pasta is done, drain, rinse lightly in cool water. Add to bowl. Add as much of the dressing as suits your taste; Stir and eat.

Creamy Dressing

4 tbs Greek Yogurt
2 tbs mayonnaise
2 tbs yellow or ball park mustard (French's)
2 tbs good olive oil

Whisk all ingredients together. It will be quite thick.

The good news about the computer disaster (and, FYI, it was turned off, but I had left it plugged in - to a surge protector), is the insurance will (we hope) replace it.  That means I get a new computer! (House rules - I get the new ones, mon mari gets my old one which, in turn, will be new to him)

Garlic Lover's Pasta; Vocabulary-Free?

Warm Turkey and Garlic Pasta

 I saw a product description on Amazon this morning. 

It was:

"caffeine-free, sugar-free, fat-free, carb-free, dairy-free and peanut-free".

Wouldn't it be simpler and quicker to say:

'no caffeine, sugar, fat, carbs, dairy or peanuts'?

I realize it's all marketing.

I realize that the phrase 'Sugar-free coke' has more zing than, the more correct, 'Coke, free of sugar'.

But what used to be a clever marketing catch-phrase now appears as a descriptor everywhere.

And repeated everywhere.

Shakespeare had a vocabulary of 35,000 words.

In the 1950's, teenagers had a vocabulary of 25,000 words.

Studies have shown that teenagers, today, have a vocabulary of less than 10,000 words.

And use about 800 in normal conversation.

(Some would go on to say that 750 of those words are variations on 'really' and 'cool'.)

I use teenagers as an example because, theoretically, they are in school, learning and increasing their knowledge, and, thus, their vocabulary every day.  (As opposed to the rest of us who are slowly losing it.)

The sad thing is, not the statistic of losing the ability to use some 15,000 words, but the fact that, with the loss of the words, we lose the concepts.

If you study another language you know this first-hand.

I've had people ask me 'what's the French word for...'  And are astounded when I tell them there is no French word for that - because the French don't do that/act that way/think that way.

Likewise, there are French words that don't translate into English, for the same reason.

German has the two most famous words that don't have equivalent words in other languages:

Schadenfreude: unanticipated delight in the suffering or misfortune of others

Gemütlichkeit:  a warm, welcoming place or group where one belongs, is socially acceptable; cheerfulness, the absence of anything hectic, cozy

These are only close definitions.  The words describe a feeling, an emotion. If you don't have the word you can't express the feeling. 

Some would argue that without the word you can't have the feeling.

Words are important.

We need them to express ourselves - to ourselves as well as to others.

I, for one, mourn their loss.

I understand, and use, 'clever, zingy, grammar-free phrases'.

Sometimes, I just wish I didn't have to.

Garlic, on the other hand, I'm happy to use all of the time.

Once again I have found something new (to me) to play with. 

This is fresh garlic... As in: just pulled, not dried, still moist, new this summer.

The cloves are very white, firm and moist with just a hint of a green center.  Not the green center of a sprouting garlic clove but the green center of a clove not quite finished maturing.  They are milder than typical, dried garlic.  Like fresh onions, they don't have a long pantry life.

Not one to waste a good thing, I have been using them with abandon.

Warm Turkey and Garlic Pasta

12oz (350gr) turkey cutlets
8 garlic cloves
3/4 cup (6oz, 175ml) chicken stock
2 tbs snipped fresh chives
2 tbs snipped fresh parsley
2 tsp olive oil
2 tbs Balsamic vinegar
2 tbs olive oil - the good stuff
1 tsp whole grain  mustard
1 1/4 cups bite-size pasta

Cook pasta according to package instructions. When done, drain, and toss with 1 tbs of the good olive oil.
Peel garlic but leave whole. Heat 2 tsp oil in medium nonstick skillet. Add turkey and garlic and sauté6 - 7 minutes, turning turkey once.  Remove turkey, leaving garlic in the skillet. Garlic should be lightly browned. Add chicken stock to skillet, reduce heat to medium-low and simmer, uncovered, until garlic is very tender and there is 2 - 3 tbs of stock left in skillet, about 15 minutes.
Snip herbs and add to pasta. Slice turkey into strips and add to pasta. When the garlic is done add it to the pasta.
Pour remaining stock into a small bowl. Add vinegar, mustard and remaining 1 tbs olive oil and whisk well to combine. Pour over pasta, stir to combine and serve.

This is my submission to this week's Presto Pasta Nights, founded by Ruth, of Once Upon A Feast and hosted this week by Daphne, of More than Words. 

Visit Daphne's blog on Friday for all of the wonderful pasta dishes from here and yon.

For the curious among you: yes, I tried a clove of this garlic raw....
And it was good....

Pasta Primavera with Tuna; play nice with your phone!

Pasta Primavera with Tuna

Question:

You're standing at the service desk in a store.  Said service person is taking care of your problem when his/her phone rings.  He/she immediately turns away from you and answers the phone.

Is this rude?

Or not?

In my opinion, it is not rude if the person answers the phone, speaks for a moment, then puts it down / on hold / whatever, and finishes taking care of the human that is physically present.

In my opinion it is rude if the person spends the next 10 - 20 minutes talking on the phone, ignoring you or only giving you half their mind.  Many of them don't have enough to begin with and half is certainly not adequate.

This has happened to me twice in the last week - thus the musings.

In the first case, getting my oven repaired (again), I barely noticed that he answered the phone.

In the second case, it was my local fishmonger, who proceeded to talk rather than pay attention to me, throwing the fish I asked a question about into a bag and handing it to me, without answering the question... Forcing me to stand there while he finished the conversation, hand him back the bag and tell him I wanted something else.

He was not pleased.

Neither was I.

I'll not return to that shop!

Questions #2:

How about interrupted personal calls?

If you are talking to someone on the phone, and they get another call, should they answer?

If they do, doesn't it imply that they are hoping for someone 'better' to talk to?  That you are uninteresting / not worthy of their time / a bother?

In my opinion it is not rude if they say: Can you excuse me for a minute, I've been expecting a call, let me see if this is it?'  And actually wait for you to respond.

In my opinion it is rude if they say: 'Oh, I've got another call' and you hear a click before you can utter a word.

It's particularly egregious if they have called you in the first place.

Is it simply a case of the unknown always holding more excitement than the known?

Is everyone so afraid that they're going to miss something important?

Are people worried that if they don't answer the call, the caller will never, ever call back?

And don't even get me started on 'text'ing / talking / eating at the same time.

Technology is wonderful.... But, just because it exists doesn't mean we have to use it constantly.

It's supposed to be a tool for we, mere mortals, to use to make our life easier and better.

It's not supposed to be the master that permanently enslaves us.

Damn, this soapbox is getting high....

I did a Pasta Primavera Salad a few weeks ago.

Never being one to let anything alone I changed it from a salad to a warm main course...

Added some tuna....

This is my entry for Presto Pasta Nights, founded by Ruth of Once Upon a Feas, and hosted this week by Kitchenetta, of Got No Milk.

The round-up will be posted on Friday - don't miss it!

Pasta Primavera with Tuna

I've made this Primavera' a little more 'spring-like' and added some tuna to make it a full main course, rather than just a hearty side dish.  It's finished with a light egg/Parmesan sauce.

1 1/4 cup bite size pasta, penne, rigatoni
6oz (200gr) asparagus
1/2 red bell pepper
2/3 cup (3oz, 90gr) cherry or grape tomatoes
4oz mangetout, snow peas
9oz (270gr) tuna, canned
2 tbs olive oil
1 egg
1/2 cup (2oz, 60gr) Parmesan plus
1/4 cup (1oz, 30gr) for sprinkling

Cook pasta according to package directions. Drain.
Grate Parmesan. Open and drain tuna.
Trim snow peas and cut into half or thirds, diagonally. Cut red pepper into matchsticks. Cut tomatoes in half. Snap off asparagus ends. Peel if using white. Cut asparagus into 1 1/2" (4cm) lengths.
Bring a medium saucepan half full of water to a boil over medium high heat. Add asparagus and boil for 2 minutes (3 for white). Remove, drain, rinse thoroughly with cold water and drain again.
Heat oil in a nonstick skillet over medium heat. Add red pepper and sauté 2 minutes. Add asparagus and snow peas and saute 5 minutes or until vegetables are lightly browned. Add tuna, breaking it into large chunks.
In medium bowl whisk egg well. Add Parmesan and whisk.
When pasta is done, drain, reserving 1/2 or all of the cooking water. (We only want 1 tbs, but we want it boiling hot.) Immediately put pasta into skillet with vegetables and toss well. Slowly pour 1 tbs of hot pasta water into egg mixture, whisking. Pour egg mixture over pasta, tossing well. Toss in skillet 1 minute, to heat through, then quickly put into a serving dish. Add tomatoes, herbs, combine and serve, remaining Parmesan on the side.

For more recipes check out my internet 'cook book' Easy Gourmet Dinners