Food for Thought -- Life's Landmarks

Today is one of those times that makes you think and takes you back and makes you grateful you were born. You see this lady

Nina -- 1914 - 2003

was born 100 years ago today and without that event I would not be here and nor would Arthur, (Stuart d.1999) Annabelle, Margaret, Esme or Christine. And none of the children of those children and none of the grandchildren or greatgrandchildren -- Have we got to great great yet? I am not sure. But none of my stories or poems would have been written either.

She was 40 when I was born and I am not the youngest. And because there were so many of us I cannot claim that I knew her as I would have liked. I do know she would have loved to be a writer. English was her favourite thing at school and she just loved it when teacher said write a story. We had that in common she and I. I wish she could have read my stories and seen the work I do at EDP. She did see some of my early poetry. She didn't say much about it. That was not her way.

I wrote a poem about her several years ago. You can find it on page 60 - 61 The Ranfurly Review. 
Room for Living  Do take a look. But I think it is fair to say that a lot of who she was and what she gave me comes through in my writing.She led a good life.Was widowed at 45 and I haven't included three children who died as babies and several miscarriages. She kept going through thick and thin. Not much choice.

Mind you she had a good sense of humour -- schaddenfreund sort of humour but to be fair she laughed when she fell too!!She was tough. She had to be! And although sometimes I wish she could have been a little more affectionate, that was not in her nature and we always knew she knew us all as individuals and she loved us, every one.

Food for Thought for Friday -- Tomorrow it's Time for WELSHCAKES

and Happy Andalucia Day today :) I always remember that because it is the day we took A Trip to Tangier
and you can read about that by following that title link.


1st March is Saint David's Day and Welsh Cakes are so easy you should try them. You've got time to make sure you have all the ingredients :)
First put a dry frying pan or griddle on the largest ring of your cooker at the lowest heat and allow it to preheat.

8oz /250g self raising flour
1tsp mixed spice
rub in 4oz butter (I am cutting that to 2 oz this year)
add 2oz fine sugar
1-2 oz sultanas
add 1 egg (and a little milk if too dry) 

Roll or pat out to quarter inch thickness and cut into rounds. 

Cook on side 1 until well risen before flipping over and cooking side 2. They should be browned and sound hollow when tapped. Cool. Sprinkle with more sugar. Enjoy!

Food for Thought for Friday -- Parsley Buns

One of the greatest treats in our house when I was little was mammy's Parsley Buns. These were mashed potatoes (a mound of it) lots of curly parsley cut in and a tin of tuna. These are not fish cakes. There's more parsley and potato than anything else (salt and pepper). They were made into big, thick palm sized buns, coated in flour and fried (til almost burnt) on the bottom and top. You can honestly eat a lot of this!

These days I can't eat Parsley Buns because they are fried bit I use the idea to fill baked potatoes and reheat them in the microwave and so I don't miss out on this childhood favourite which has become a firm favourite of my husband's too. It's healthy and tasty and like all good Irish recipes a way of making a little go a long way! Try it.

Food for Thought for Friday -- Happy Valentine's Day

...and on the menu

Lean Rib eye steak, green bean, tomato, potato salad, french bread -- raspberry meringue nests with valilla creme fraiche.

Why mess with perfection?

Oh and we got a Valentine at EDP

Dear Editors, 

Thank you for accepting ".........." I am thrilled to be in your publication. I read it daily and enjoy being part of the community.  At the risk of going long (I hear the music playing to get me off the stage), l want to say that within all your responses I have received since submitting poems to you there is a strong intention to make the work and the poet better. You do it with honesty, passion and clarity: darn remarkable. Thank you for your inspiration and fine craftsmanship. 

I am indebted to you, 

M

 

AW SHUCKS! Thank you x

Food for Thought for Friday -- Spicey and Nice

I found this recipe in my PANASONIC Microwave oven book and because it was low fat, decided to give it a go. It turned out to be DELISHIOUS as well as low fat and vegetarian so here it is.

Vegetable and Chickpea casserole

Put two teaspoons of oil in a large casserole dish (and I mean large!) 
Chop up an onion and two garlic cloves and add them to the oil. 
Microwave on HIGH for 3 mins.

Add Other veg.
2 courgettes (zucchini) sliced thickly
1 red pepper seeded and chopped
2 medium carrots thinly sliced
1 small cauli separarted into florets
4oz dried apricots halved
1 can chick peas (you could use red kidney beans or you could just use sweetcorn)
1 inch root ginger chopped fine

Spices
Mix 1tsp ground coriander, 1 tsp cumin, 1 tsp paprika, half tsp turmeric.
Cover with 3/4 pint hot vegetable stock and some pepper. (It said to add salt but I didn't because of the stock cube) (I daresay that a tin of chopped tomatoes could replace the water)
Pour this over the vegetables.

Cover with lid and cook on HIGH for 20 mins stirring twice or three times. Test the cauli and if it needs a few more minutes give it that...

with COUSCOUS

6oz couscous, half tps turmeric, half pint hot stock.
Pour on stock, cover and leave 5 mins then 'fluff' with a fork.

and SWEET POTATO 

Peel and chop into big wedges. Spray with low cal oil. Place in hot oven for 20 mins or so. They will be ready when the casserole is :)

Food for Thought for Friday -- Year of the Horse in the Clouds and the Wood Horse

I was born in 1954 and that makes me a Wood Horse and a Horse in the Clouds. Freedom loving. Highly intelligent (that's just me talkin') Independent. Determined and it has to be said -- a little inflexible when I have my mind made up -- okay -- downright  stubborn!!! When I get the bit between my teeth I turn into a proper hobby horse. On the other hand since I find it difficult to make my mind up... Well as my mother once told me -- ''you'll never go out of your mind at least -- for you were never in it." 

I don't know whether those are qualities that afflict Horses in the Clouds but in general I am not a big fan of horses -- they're -- horses... I have never felt any connection. In fact I find them a bit creepy somehow. One of my favourite creatures though is the sea horse because they are so enchantingly 'other' and also because the lads have the babies -- an emanently sensible arrangemant in my view -- not that I have any experience in that regard. 

Now, some of my U.S. friend have been known to say, 'Oonah -- you rock!' Okay -- so I might  sway a bit when I've had a couple... I wonder... does that make me a rocking horse? ;) And once somebody remarked that I was the brightest thing in Morpeth (clothes-wise -- I think they meant LOUD) So that would be a horse of a different colour.

A wooden rocking sea horse of a different colour -- that's me.

strictly speaking this is a sea dragon but I think he's awesome and a bit like a cloud himself :)

If you are interested in Feng Shui or other matters pertaining to the year of the horse, this is the link for you :)
Of Feng Shui and other matters

Food? I will be making low fat chicken and stir fried vegetables. Oh yes you can! Just because you are stir frying doesn't mean you have to put a gallon of oil in the wok! Two teaspoonfuls of sunflower oil is plenty. Also don't buy one of those supermarket bags of veggies. Try a mix of your own.

eg: chopped onion, carrot cut into strips, small broccoli florettes, baby corn (or tinned corn) mangetout, button mushrooms and a handful of cashew nuts. You can use pretty much any combination of vegetables you want. I like to add a can of bamboo shoots :) And don't forget the triumvirate of stir fry -- garlic, chili and ginger! Just put that lot in the very hot oils and stir about a bit. Add some soy sauce and bingo!

And if you have any left over it makes a very nice omelette the next day (thanks to Nathan Rosen for that tip).

Same goes for the chicken. You can spray it with oil, cook in in a hot oven and then heat it through in a sauce.  I have a packet of lemon sauce at the ready. Easy and low cal Horse sense. 
What ever you do -- Enjoy! And especially to my fellow Horses and Wood Horses (only years ending in 4) 

Happy Year of the Horse

Food for Thought for Friday -- BURN's Night without Haggis

KYLE TARTAN

This Saturday will be a Haggis-free Burn's Night for the first time in 22 years.
Why?
These damned gall stones is why. That in itself might have stopped me -- I mean why spend a night in agony? The added complication of a mild attack ( if there is such a thing) of GOUT this week slipped me a final convincer because the offal content of the pudding is also off the menu.

I have devised a solution... Lamb and barley hotpot with neeps. I cannot as yet post the recipe because I have not yet made it but I am sure it will be delicious and since it will be fat free I can maybe afford to eat a little Cranachan Cheesecake as dessert or failing that I might make a Cranachan Meringue Cake -- also to be invented!

And the dram? :(
Och no ye don't! There is nothing --  NOTHING  coming between me and my Burn's Night Dram! Nice wee drap o' Speyside 19yr malt (carefully hidden for the occasion) never did a bit of harm!:)

I'll let you know how it went next week. In the meantime if you are at all likely to have to a Tartan you will find it HERE