clinging to the wreckage: Happiness is TBH shaped!

Wednesday, 3 December 2008

Happiness is TBH shaped!

I am one very proud lady this morning. Indeed it is impossible to wipe the wide grin from my face...

TBH has worked for a long time, extremely hard and with his quiet determination to bring together his philosophy, technical genius and lifetime experience into a new and innovative concept to help this troubled world of ours move forward into a more honest, open and frank space. A place where the thoughts and contribution of the individual can be heard, and most importantly valued, in this fast moving and constantly changing new enviroment.

I have lived through the conception and birthing of his book. Learnt more than I really wanted to know about Complex Adaptive Systems(!) , proof read until blue in the face. And today, finally, it all became worthwhile.

Three reviews of the book arrived via the ether, email to you and me, from the Chairman of the London Stock Exchange, the Dean of MIT and a respected British Captain of Industry. They love it! They love the originality, the concept and the idea that people respond to trust..

I am so pleased for him. TBH is the kindest, most thoughtful, wise person I have ever met, it has been such a privilige to travel this road with him. And he even managed to make my own dreams come true by taking me sailing around the world whilst he was doing all this. What a man!

2 comments:

Anonymous said...: Awesome!

Wanna post the reviews? Or ... where would I find them published?

Congratulations to you both!

--Maggie from Second Summit; 5 December 2008 at 16:17
The Bridge Project said...: Congratulations! It's like birthing a baby in many respects - a lot of incubation, consternation and pain. But, the end result is worth it all. Who knows - maybe a Pulitzer or Nobel are in the future.

Take care.

Beth on Up Jinks; 9 December 2008 at 06:46

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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.