A Life, Lived

Dante's Numbers by David Hewson

A few years ago someone on the slowtravel website suggested that I might enjoy reading the mystery series by David Hewson. His series of modern crime stories featuring an ensemble of police officers in Rome, led by the young detective Nic Costa, began with A Season for the Dead, and has now been contracted to run to at least nine installments by British, American, European and Asian publishers. His mysteries expose the grittier side of life in Italy which I enjoy.

The newest of David Hewson’s intelligent thrillers finds Rome detective Nic Costa guarding the death mask of Italian Renaissance poet Dante, on display for the opening of a film based on Dante’s Inferno. Life begins to imitate art, as a bizarre series of events drawn from Inferno and a masterpiece of Hollywood’s golden age leads to the death of the film’s star, and Nic travels to San Francisco to unravel the mystery.

In my mind Dante's Numbers is action-packed suspense at its most intelligent. By transplanting Nic Costa and his fellow Italian detectives into the dizzying world of Hitchock's 'Vertigo' in San Francisco the author is able to juxtapose the US and Italy. This makes for some fascinating plot and character developments.

The absence of clichéd police officers is to be highly commended. Although pathologist Teresa Lupo is a light-hearted character, she doesn't hang around making horrible jokes. All four of the main characters are thoroughly plausible human beings.

The novel is fast paced, although it does drag a bit when the Romans travel to the US in an attempt to solve the crime. Like all good mysteries there are clues as to what is going on but they're laced with enough twists and turns that make it difficult to solve the crime until the end.

I found Dante's Numbers to be a highly entertaining read!

Pistachio Chicken

Last week, when it was Paul's night to cook he selected a recipe off of our friend Palma's blog. The recipe was simple and easy to follow. I'll admit that I wasa tad leery about the combination but I knew that if Palma gave it her 'two whisks' of approval than it must be great.

Paul made one change in the recipe -he used Panko instead of bread crumbs. I think that the resulting crust was far crunchier as a result. Panko has less fat than regular bread crumbs as well. We tried to lighten things up just a bit by using low-fat mayo also.

I know, I know. Low-fat mayo isn't low-fat. However, my fat gut isn't shrinking on its own either! *smile*

The recipe is just as simple as it looks. The flavour was quite different thought - whip this up and folks will think that you have been cooking for hours.

Enjoy!

Pistachio Chicken

2 chicken breasts, each cut into 3-4 pieces
1/4 c. mayo
2 T. dijon mustard
1 T. honey
3/4 c. chopped pistachios
1/4 c. bread crumbs

Preheat oven to 350. Combine nuts and bread crumbs. Stir together mayo, mustard and honey. Dip chicken pieces into mixture, then into pistachio-crumb coating. Place in sprayed baking dish, and bake at 350 for 40 minutes.

Obama Mania

Dear lord - I don't know when I have seen our dear friends to the south wrapped up in such a lather. I guess that when you have had a challenging 8 years where it seemed as if it was the world against you there is a sense of release in a hopeful change. I had a similar feeling when the Harris/Eves Tories were turfed from office back in 2003. I can still recall the joy and excitement I felt!

I worry though, the new President faces greater challenges than probably any other in history. It will be a tough go. I hope that folks haven't placed him up on such a pedestal that it becomes impossible for him to lead.

Enough of my funk. I don't know if you've seen this. Back in 1990, 19 years ago, the Toronto Star did a feature on Obama shortly after he became the first black to edit the Harvard Law Review. The words written back then are indicative of things to come.

After graduation next year, Obama says, he probably will spend two years at a corporate law firm, then look for community work. Down the road, he plans to run for public office.

Some of Obama's peers question the motives of this second-year law student. They find it puzzling that despite Obama's openly progressive views on social issues, he has also won support from staunch conservatives.

He's very unusual, in the sense that others who might have something approximating his degree of insight are very intimidating to their fellow students or inconsiderate and thoughtless . . . He's able to build upon what other students say and see what's valuable in their comments without belittling them.

I am truly envious of the joy many of my friends south of the border feel over a new government. It has been a long time since I felt such hope for the future. Tomorrow is a day to celebrate and for the rest of us to dream.

Sunday Slow Soupers # 9 - Leek and Asparagus Soup with Fried Leeks and Crushed Amaretti

This weekthe Sunday Slow Soupers traveled to Italy, courtesy of Palma. The soup that she selected is from A Cook’s Tour of Italy by Joe Famularo. This soup is normally served at Easter in Rome. That may be but I sure appreciated it as we dug out from a dumping of snow that dropped more than 15 cm of the fluffy white stuff.

Because we're trying to watch our diet I made a few modifications . . . I skipped the butter all-together and used a more healthy olive oil instead. Rather than use the half and half cream I added 1 % low-fat milk. I debated leaving it as it was but it was a tad too thick for that.

The leeks that I had used were ones that I had in the freezer. I bought a bunch of leeks at the farmer's market from a farmer who was practically forcing them on me! They were huge and I only needed a small amount. She ended up selling me 4 bunches for three dollars. She told me to chop them and freeze them and that they would be perfect in soup. What do you know, she was right!

We loved this soup. It had a fresh flavour and I can see how it would be a welcome addition to the Easter menu. The fried leeks (you'll notice that mine weren't sliced thinly - when I was chopping away in the fall I had no idea that I might need some thinly sliced ones) and the crumbled amaretti cookies added an interesting depth of flavour and a welcome texture contrast. As Palma writes ' don't leave the toppings out!'

Enjoy.

Leek and Asparagus Soup with Fried Leeks and Crushed Amaretti
(crema di asparagi e porri)

3-4 leeks, thinly sliced (about 2 cups)
4 T. butter (I used olive oil)
2 c. peeled, diced potatoes
1 bunch asparagus, tender parts only, cut into 1 inch pieces
1 ½ quarts chicken broth (6 cups)
seasalt and freshly ground pepper
1 cup half & half (I skipped the cream and added 1 % low-fat milk)
butter or olive oil for frying leeks for garnish (I used olive oil)
4 Amaretti cookies, crumbled, or grated

Cut leeks in half and wash well, separating the leaves with your fingers while running them under cool water to remove any sand. Drain the leeks and cut them crosswise into thin slices. Reserve about ¼ c. of leeks for frying.

In a large saucepan, melt butter and sauté leeks lightly. Add potato cubes and sauté about 4 minutes. Add asparagus, broth and some salt and pepper. If using pancetta, add it now. Bring to a boil, reduce heat to medium, and simmer for 30-40 minutes. Put mixture through a food mill, sieve, or use a blender or emersion blender. Return to saucepan and add half & half. Simmer until mixture is warmed.

To serve, heat some oil or butter in a small saucepan, and fry leeks until crisp. Ladle the soup into warm bowls, sprinkle with crumbled amaretti in the center, and top with some crisp leeks.

Photo Hunt - Hat

Today's photohunt theme is hat. I am sure that there will be lots of pictures of ball caps with interesting sayings or festive bonnets. Around here we make our own hats - improvisation is the name of the game.

In fact, this was a hat that somehow ended up on Paul's head after we created a particularly 'lethal' martini.

Yes, there is generally a good deal of silliness around our house.

Happy photohunting Saturday!

Lots of the slowtravel  community members also photohunt when they aren't traveling. You can find their posts by clicking the links below. 

• Old Shoes, New Trip
• Eden's Wanderings and Wonderings
• My Place in the Sun
• Churches in Venice – Mosaics, Marble, and Miracle-Working Madonnas
• Palmabella's Passions
• What I Really Think
• shave Ice and Gelato
• Jerry's Thoughts, Musings, and Rants!
• Keep your Feet in the Street
• Baked Alaska
• That's my story...and I'm stickin' to it!
• Postcards from the Trail
• Cooking at the Whistlestop Cafe

De-Motivators

I have a real complaint with motivational posters. The mere thought that slapping a picture up on the wall with a trite saying will have any impact on life is just silly. Our friend Gail sent us some of these awhile ago and I thought I feature them tonight because with this horrid weather we may all need a laugh!

These are my kind of posters! *smile*

We Won!

You may recall seemingly countless posts about the easycar photo contest before Christmas. I know that some of you found the daily message grating (BRAD!) however, we ended up winning first prize . . . a cruise for two of the Greek Islands!

All four of our photos ended up in the top 10 of 384 pictures.

'The Bean' is the photo that came in first (there must be something about Chicago these days :-) This photo ended up with 13219 points.

Our second picture came in fourth (thereby missing out on the prizes). It received a total of 4704 points. 

Our third photo of the Torre del Mangia in Siena came in sixth with 4119 points.

And finally . . . the fourth picture that we submitted came in eighth with 3668 points.

How exciting is that?

Thanks to everyone who voted and sent the picture to friends, family, and those you don't like very much in an effort to get MORE votes.

Now we know the answer to the question: 'To what depths will a Canadian in the bitter midst of winter stoop in order to win a cruise of the Greek islands?'

Roasted Brussels Sprouts with Pancetta and Balsamic Vinegar

A short post tonight - Paul is cooking dinner and needs some culinary support + the new season of Lost starts tonight - woo hoo!

We are on a roll with recipes for brussels sprouts  - this is the fourth I've posted in the past few months. I think that this was our favourite of the four. The addition of the thyme is inspired in my opinion. This dish was quite easy to pull together and the results were amazing!

Roasted Brussels Sprouts with Pancetta and Balsamic Vinegar

2 tablespoons olive oil
2 pounds brussels sprouts. trimmed and halved
6 ounces thinly sliced pancetta, chopped
2 garlic cloves, finely chopped
3 tablespoons balsamic vinegar
1 tablespoon fresh thyme leaves

Preheat oven to 450 degrees.

Coat baking dish with 1 tablespoon olive oil. Place halved brussels sprouts in large bowl. Drizzle with olive oil and add pancetta and garlic. Sprinkle with salt and pepper and stir to coat.

Spread mixture in single layer in baking dish. Roast until brussels sprouts are tender and brown, stirring often, about 20 minutes.

Drizzle brussels sprouts with balsamic vinegar and sprinkle with thyme. Stir to coat. Return to 450 degree oven and roast until heated through, about five minutes. Serve immediately.

All About Me Meme

Stolen from Kim, of What I Really think, who stole it from Palma, of Palmabella's Passion who stole it from Marta, of Postcards from the Trail. Now you know how these things take off . . .

1. WERE YOU NAMED AFTER ANYONE?

My father. My middle names come from my grandfather and my mom's uncle Bill.

2. WHEN WAS THE LAST TIME YOU CRIED?

I have no idea. Apparently I am dead inside.

3. DO YOU LIKE YOUR HANDWRITING?

I don't like it or dislike it. It is handwriting . . . not something I care about much.

4. DO YOU HAVE KIDS?

Heck no. I am far too selfish for that!

5. IF YOU WERE ANOTHER PERSON WOULD YOU BE FRIENDS WITH YOU

In a second. I'd also watch my back, though.

6. DO YOU USE SARCASM A LOT?

Sarcasm?  Of course I do. I love sarcasm but have learned (after some unfortunate incidents) how to temper it so it doesn't come across as hurtful.

7. DO YOU STILL HAVE YOUR TONSILS

Yes. I have most of my parts.

8. WOULD YOU BUNGEE JUMP?

Not unless I was really drunk.

9. WHAT IS YOUR FAVORITE CEREAL?

Vector.

10. DO YOU UNTIE YOUR SHOES WHEN YOU TAKE THEM OFF?

Not as a rule.

11. DO YOU THINK YOU ARE STRONG?

Emotionally - yes. A strong character - yes. A strong personality - yes. Physically - not as strong as I could be but generally far stronger than people would expect.

12. FAVORITE ICE CREAM?

The white chocolate with wild blueberry and grand marnier swirl I made two years ago. YUMMERS

13.WHAT IS THE FIRST THING YOU NOTICE ABOUT PEOPLE?

Their laughter.

14. RED OR PINK?

I don't get this. It must be a girl thing.

Wine? Red.

15. WHAT IS THE LEAST FAVORITE THING ABOUT YOURSELF?

My hairline . . . :-(

16. WHO DO YOU MISS THE MOST?

My grandmother.

17. WHAT COLOR SHOES ARE YOU WEARING?

Blue slippers - do they count? All I need is a cardigan and I am officially an old man!

18. WHAT WAS THE LAST THING YOU ATE?

The 1 jelly bean I allowed myself as a treat. Diets suck, don't they?

19 WHAT ARE YOU LISTENING TO RIGHT NOW?

Paul doing the dishes.

20.IF YOU WERE A CRAYON, WHAT COLOR WOULD YOU BE?

I don't want to be a crayon. Do I have to play?

21.FAVORITE SMELLS?

The fresh, 'after rain' smell after a summer downpour. A bakery. A fine red wine. The sea. Hmmm . . . this could go on for a bit.

22. WHO WAS THE LAST PERSON YOU TALKED TO ON THE PHONE?

A telemarketer. I hung up on her.

23. FAVORITE SPORTS TO WATCH?

Is Top Chef a sport?

24. HAIR COLOR?

Blondish/brown.

25. EYE COLOR?

Green (used to be hazel).

26. DO YOU WEAR CONTACTS?

No. I used to wear green contacts. After 12 years of wearing 'em my eye colour changed from hazel to green. Honest.

27.FAVORITE FOOD?

Everything. That is why I also miss having a 34 inch waist.

28. SCARY MOVIES OR SAPPY ENDINGS?

Sappy I guess. Scary movies give me the willies.

29. LAST MOVIE YOU WATCHED?

Benjamin Button.

30. WHAT COLOR SHIRT ARE YOU WEARING?

Red.

31. SUMMER OR WINTER?

SUMMER!!!!!!!

32. HUGS OR KISSES?

Neither. I have issues with being touch. Back off . . .

33. FAVORITE DESSERT?

Something chocolate.

34.WHAT BOOK ARE YOU READING NOW?

The Charlemagne Pursuit by Steve Berry.

35. WHAT IS ON YOUR MOUSE PAD?

It is my slowtravel mouse pad that Pauline gave me.

36. WHAT DID YOU WATCH ON TV LAST NIGHT?

A Family Guy rerun.

37.FAVORITE SOUND?

Wine being opened.

38. ROLLING STONES OR BEATLES?

Beatles.

39. WHAT IS THE FARTHEST YOU HAVE BEEN FROM HOME???

Moscow.

40.DO YOU HAVE A SPECIAL TALENT?

None whatsoever.

41.WHERE WERE YOU BORN?

Oakville.

Chicken Marsala

Do you ever get it into your head that you have to have a dish/food that you have never tried before? I do. In fact, over the holidays I was craving chicken marsala, a dish I have never eaten. Strange, I know!

Chicken marsala is an Italian dish made from chicken cutlets, mushrooms, aand Marsala wine. The chicken is coated in flour, briefly sautéd, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions or shallots, as well as mushrooms, herbs and possibly other ingredients. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately. In an alternative method, the chicken breasts may be braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices. The dish is commonly served with a side of potatoes or pasta.

I did what I often do when I am searching for a recipe - I check out the SlowTravel food and drink forum. I asked if anyone had a recipe and sure enough Terry did. I know that Terry, as someone who appreciates food, would not recommend something if it wasn't wonderful . . . and it was.

You can tell by looking at the ingredients that it isn't Italian (and to be honest I don't know if this is an Italian dish at all or an Americanized version of a traditional Italian dish). However, it is amazing. The sauce is a deep, dark one that is rich, and flavourful.

Enjoy!

Chicken Marsala

1 pound boneless chicken tenders
1/2 cup flour
coarse salt and freshly ground pepper
1/4 cup EVOO
1 onion, coarsely chopped
4 cloves fresh garlic, minced
1 pound mushrooms, sliced
3 cubeschicken bouillion dissolved in 1 cup hot water
1/2 - 3/4 cup marsala
1/4 cup vermouth
1/4 cup balsamic vinegar

Dredge the chicken in the flour mixed with salt and pepper. Heat EVOO in large skillet and saute chicken until golden. Remove from pan.

In same skillet, saute onion and garlic for 5 minutes, until softened. Add the mushrooms, and continue saute-ing for about another 5 minutes. Return the chicken to the pan. Add the bouillion water, marsala, vermouth, and balsamic vinegar. Stir to incorporate all the flavors, then cook over medium heat, uncovered, for 5 - 10 minutes. Sauce will begin to thicken. Serve.