clinging to the wreckage: Stuff...

Wednesday, 30 July 2008

Stuff...

Well we are slowly making our re-entry to the world of the Rio and cruising! I cannot believe how much STUFF we managed to haul back from our visit to Florida... I mean how could I ever have thought that I could not live without a Tinkerbell wand and head dress??

You know sometimes I do question my sanity, no lets be honest I question it many times a day.

We were successful in our`search for all kinds of boat parts including a new arm for the anemometer, a steal TBH tells me at $600 + . I think I would rather not know what speed the wind is blowing at with that price tag attached. After all when it gets that windy what difference does knowing the speed make.

So many different moments in our trip that I am having trouble deciding which to write about. Last time we visited Disney, some 10 years ago, I was REALLY scared on lots of the rides and spent most of my time with my eyes firmly shut. This time I LOVED them all, no nausea, no fear, no leaping stomach. After some nasty ocean moments it all seemed rather tame!

But TBH didn't fare so well... he refused my offer of another spin on The Men In Black ride as he felt so sick and passed on The Mummy too! Ah these men just can't take the pace can they!

TBH, with 2 guns, and me (back row). Please note that I scored 4x as many with my ONE weapon as he did with two-yah!

So bear with me as my time is spent clearing out the old 'stuff' to make space for the new generation... should all be stowed away soon and normal service will be resumed.

1 comment:

Faustina said...: Thats awesome, lol. Who could ever go without a Tinkerbell wand? I know I can't go without my fairy princess gear.; 30 July 2008 at 20:36

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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.