clinging to the wreckage: Keeping it in perspective.

Monday, 23 August 2010

Keeping it in perspective.

My state of mind really seems to affect how my day goes, not to mention week. It's been an odd few days, being the 'dog days' of Summer again and the 21st anniversary of my last husband's death I have been feeling a bit down. Even as you remember all the good times that you had it causes the opening of old memories and wounds, thank god TBH understands how irrational I can be during this time of year.

Just love this picture, is your glass half full or half empty???

I spent yesterday chatting to the kids and losing myself in memories, self indulgent I know but hey, it's only once a year right.

Then the computer that TBH uses for his work started to play up. The screen wouldn't come on although we could hear the innards working away, then the disc stopped working. This kind of problem sends me into a tail spin. I guess it's because I feel totally out of my depth in this area of life. Computers are like a black art as far as I am concerned.

Surgery commenced, connections checked. Damn, the thing is only two years old. Then to top it all we found that the hard drive containers that we carry for just such an eventuality(mean we can get the stuff off the memory) don't fit this computer. F...g hell why does everything have to be so difficult. TBH remains calm, as he so rightly tells me it's only a computer, we will survive, we have another one, nobody is dead....I really must learn to keep things in perspective.

Makes me feel vulnerable though.

3 comments:

Cindy Bonham Miller said...: You are right it is only once a year and god love TBH. It is cathartic.

The computer...they are the bane of our existence.; 23 August 2010 at 22:04
Anonymous said...: I feel your pain; my love-hate relationship with computers is much calmer now that I've switched to Mac, but on occasion ... Zowie.

On the other hand, the picture you've included is marvelous! Where did you find it?

--Maggie; 25 August 2010 at 03:14
Gerry said...: I still want to throw the computer overboard but TBH is restraining me!
Picture came from surfing the net, great isn't it?
When are you back to the river?; 26 August 2010 at 19:18

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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.