clinging to the wreckage: Give me the Moonlight...

Thursday, 21 February 2008

Give me the Moonlight...

There was a bizarre couple of hours here on the Rio last night. At around 9pm we poked our heads over the spray dodger to catch a glimpse of the total lunar eclipse. It was one of those rare balmy evenings here when the air is as soft as a spring day and the quality of sound enhanced by some weird atmospheric condition. Up the sky amidst the patches of thick scurrying rain clouds we were able to see the shadow beginning to cover the big shining moon.

Just alongside us on the dock the security guard stood mesmerized, his pump action shot gun slung carelessly around his shoulders as he borrowed a fellow cruisers binoculars to stare at the celestial phenomena. His eager questions taxing our neighbour's Spanish as he sought an explanation for what was happening in the night sky.

All along the docks groups of shadowy figures gathered in the darkness to gaze skyward.Binoculars to the fore, some cameras to try and capture that mystical moment...

And over the whole lot the excellent sound system from the restaurant was blasting out the soundtrack from the nights movie showing... Blazing Saddles! So to the sound of generous farts and loud music we partook of a moment that used to strike awe into the hearts of man. A moment of magic and power and mystery to the ancients, all underlined by the sound of hysterical laughing as a trumpet of flatulence blasted across the gently rippling water!

It must have been a big night in the San Blas Islands. There is a large incidence of albinoism

amongst the Kuna. These children, the result of a small genetic pool, are known as children of the moon. I read that during an eclipse the Kuna believed that a huge sky dragon was eating the moon and the moon children were sent out to slay the dragon and return to skies to normality. Happily they were always successful! Helping to validate their special position within the tribe.

And in one of the westward counties, Wiltshire in the UK there will have been groups of people raking the village ponds to try and save the moon from drowning...thus the nickname of people from that county as Moonrakers...

Just a little trivia for a Thursday morning. Have a great day!

NB A momentous decision has been made. I have decided to install the comments tab on to the blog. So... should you feel so inclined it would be nice to hear from you...

2 comments:

Diana said...: Oh wonderful! Another fool, er, blogger that opens up comments so I may harass, have fun (at their expense), make terribly rude remarks, and be able to act the 'lunatic'. Ah, life is looking good!
Tootles; 21 February 2008 at 08:12
Gerry said...: Thank you Diane, you are too kind...!; 21 February 2008 at 10:05

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Cuban-style shrimps with rum

100ml rum
few drops tabasco sauce
zest and juice of 1 lime
2tsps worcester sauce
2.5tbso plain flour
pinch of ground cumin
pinch of freshly grated nutmeg
24 large shrimp,peeled and deveined
10z butter
80ml olive oil
4 large cloves garlic,crushed
1tbsp chopped parsley
1tbsp chopped coriander(cilantro) leaves

Mix rum,tabasco,lime juice and zest and worcester sauce in a small bowl.
Mix flour with cumin,nutmeg and season with salt and pepper.Dip the shrimp in the mix before cooking.
Melt half butter with half oil in large saute pan, when hot add half garlic and half shrimp. Cook until prawns are pale pink and lightly golden. Lift on serving plate, keep warm. repeat with remaining butter,oil, garlic and shrimp.
Pour rum mix into pan and allow to bubble for a minute or two, stirring.
Mix with parsley and ciltrano.
pour over shrimp and serve with rice as a main dish or alone as a starter.

Delicious!

Caramalised Onion,Fruit and Nut Pilau

2tbsp Ghee
2 large onions, sliced
2tbsp Ghee, extra
1tsp hot chilli powder
1tsp ground black pepper
1/4tsp saffron threads
4 cardamon pods, crushed
4 cloves
1 cinnamon stick
1tsp salt
2 cups basmati rice, washed and drained
4 cups water
1/2 cup currants
1/2 cup chopped dried apricots
1/2 cup raisins
1/2 cup pistachio nuts, shelled

Heat ghee in large pan. Cook the onions until caramelized. Remove from pan.

Add extra ghee and spices to same pan, cook stirring, until fragrant. Stir in salt, rice and onions.

Add water, bring to boil. Reduce to simmer and cover until rice is tender and all water has been absorbed.Stir in fruit, cover and stand 5 mins.

Just before serving stir in nuts.

Carrol Shelby's Chili Recipe.

1/4	lb suet or 1/4 cup cooking oil
1	lb beef round steak, coarse chili grind
1	lb beef chuck, coarse chili grind
8	ounces can tomato sauce
12	ounces beer
2	tablespoons crushed red chili peppers
2	medium garlic cloves, minced
1	small onion, finely chopped
1 1/4	teaspoons dried oregano (preferably Mexican)
1/2	teaspoon paprika
1 1/2	teaspoons ground cumin
1 1/4	teaspoons salt
1/8	teaspoon cayenne pepper
3/4	lb monterey jack cheese, grated

Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
Taste and adjust seasonings, adding cayenne pepper.
Simmer uncovered 1 hour longer.
Stir in the cheese and the remaining 1/2 teaspoons cumin.
Simmer 1/2 hour longer, stirring often to keep cheese from burning.
I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.