A Life, Lived

Election Skullduggery . . . SIGH

So the scandal into voter suppression in the last election, allegedly by the Conservative Party of Canada, widens.

It takes a certain kind of mentality to pay cash for a disposable phone, like drug dealers do, and use it in your election campaign. It's pretty obvious for anyone who has read a modern crime novel, seen a movie recently, or watched TV that people who use these cash-only disposable phones do so for a reason - they are trying to hide something.

Voters received calls directing them to 'new' polling stations that never existed. In some cases these new polling stations were 90 minutes across town.

This joins a long list of techniques utilized by the Conservative Party of Canada to suppress and silence and show contempt for the electorate:

• deciding to shut down Parliament using an arcane Parliamentary strategy when it looked as if they'd lose a confidence vote.
• being found guilty of abusing the election finance laws and illegally spending millions of dollars.
• being the first government in history to be found in contempt of Parliament.
•  booting people who didn't support them from election rallies, limited the questions reporters could ask the PM during the election, refusing to allow individual election candidates to talk during the campaign.

It's a sad record for Canadian democracy.

I think we need some UN observers to monitor our next election.

Travel Tuesdays - Santa Barbara Wine Country

Time for another version of Travel Tuesdays. please feel free to play along - all you need to do is to post one of your travel pics (and who doesn't have a gazillion of those) and then pop on over to Sandi's to join in the fun.

It's been 4 weeks since we returned from California and would you believe that yesterday was the first opportunity I've had to transfer the photos we took to my home laptop. Yes, post-vacation was been particularly brutal with work and colds. BAH

Anyway. Enough whining and on with the pics . . . here are some photos of the Santa Barbara wine country around Buellton/Los Alamos.

I mis the sun, wine, and laughter! SIGH

Curried Pork Noodles

We cook a whole lot of noodles in our kitchen, but the dishes we prepare are almost exclusively Italian. The Mediterranean flavor profile is just more familiar to me, so it's what a gravitate towards. But the moment I stumbled on this recipe at Gourmet.com, I knew I had to cook it. It promised a harmonious blend of curry powder and fish sauce, a spicy and pungent combination that would gloriously coat the noodles and ground pork. I stashed it in the to-cook pile and promptly forgot about it. It languished there for more than two years before I pulled it out last week as part of my dehoarding.

The result was bold and flavorful, the noodles silky, the pepper slightly crunchy, all with an wonderful freshness from the basil and cilantro. I deviated from the recipe by adding extra fish sauce, some chili pepper, matchsticks, and some fried shallots to add a crunch to the top. I din't use reguar basil, instead I tossed in some Thai basil. 

This came together wonderful quickly making it perfect for an evening meal after a hellish day of work. It tasked amazing - I don't know if I have had food from Singapore before but if this is any indication of how complex the flavours are - sign me up!

Curried Pork Noodles

8 ounces thin rice noodles (rice vermicelli)
2 tablespoons vegetable oil
1 pound ground pork
3 garlic cloves, smashed
1/2 cup chopped onion
1 1/2 cups bell peppers, stemmed, seeded, and cut into strips
2 tablespoons curry powder
2 tablespoons Asian fish sauce
3/4 cup coarsely chopped cilantro
3/4 cup coarsely chopped basil
Salt, to taste - we added none, the fish sauce making it salty enough
Sriracha to taste

Cover the rice noodles in boiling water and soak until soft but not mushy, 7 to 10 minutes. Reserve 1/4 cup of the soaking water, drain, and transfer to a bowl.

In the meantime, cook the pork, garlic, and chili in 1 tablespoon of the oil over medium-high heat in a wok or large skillet, breaking up any chunks, until just cooked through (a little pink is okay as it will cook through later). Remove with a slotted spoon to a small bowl.

Add the remaining oil in the skillet or wok over medium-high heat and add the pepper strips. Cook for 1 minute, then add the onion. Continue cooking until the pepper is almost tender but with a little crunch and the onion is golden, an additional 2 to 3 minutes.

Add the reserved pork along with the curry powder. Cook, stirring often, for 1 minute then stir in the reserve noodle-soaking water. Add the drained noodles along with the fish sauce and herbs. Toss well to combine and serve with more fish sauce, if desired.

Rigatoni with Spicy Tomato-Vodka Sauce

Vodka sauce is an Italian sauce made from a relatively smooth tomato sauce, plus cream, vodka, and typical Italian herbs. It gained popularity in the 1970s, when a variation won a national recipe contest in Italy. It is a key ingredient in penne alla vodka, although it may well have been a sauce before its "invention" in the 1970s. I suspect it's popularity is more a North American thing since vodka isn't exactly Italian . . . The vodkas function is, ostensibly, to release flavors in the tomato that are normally inaccessible; using alcoholic beverages for this purpose is common in Italian cooking, although this is usually accomplished with wine.

I've seen this on all sorts of menus but never ordered it. This week Paul decided it was time to cook a recipe from the folks at Fine Cooking that I had printed off more than a year ago - the dehoarding continues. :-) The recipe comes together quickly and Paul was happy with the process; he barely worked up his 'I'm cooking dinner sweat'.

I was happy with the results - delicious! We found the spiciness to be spot on and loved the freshness that the parsley added. It was a great base recipe - I can imagine all sorts of uses for this sauce in the future.

There are some who might find it a bit on the spicy side - if you're cooking for the elderly, children, or those who think they must eat like one of the aforementioned you may want to decrease the amount of pepper flakes.

Rigatoni with Spicy Tomato-Vodka Sauce

2 cloves garlic, minced
3/4 tsp. crushed red pepper flakes; more to taste
2 Tbs. extra-virgin olive oil
1 28-oz. can diced tomatoes
3 Tbs. vodka
1/2 cup freshly grated Parmigiano Reggiano
1/4 cup chopped fresh flat-leaf parsley
3 Tbs. cream
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 lb. rigatoni (about 4 cups)

Bring a large pot of well-salted water to a boil.

Meanwhile, in a large saucepan over medium-high heat, heat the garlic and red pepper flakes in the oil until they’re fragrant and sizzle steadily for about 30 seconds. Add the tomatoes and their juices and the vodka, and bring to a boil. Then reduce the heat to a steady simmer, cover with the lid slightly ajar, and cook to intensify the flavors and reduce the sauce slightly (by about one-quarter), 10 to 15 min.

Purée the tomatoes using a hand blender or a regular blender. If you used a regular blender to purée, return the sauce to the saucepan. Stir in 1/4 cup of the Parmigiano, the parsley, cream, salt and pepper, and more red pepper flakes if you like. Simmer to incorporate the cream and reduce the sauce slightly, about 5 min. Reduce the heat to low, cover, and keep warm.

Meanwhile, cook the pasta, stirring occasionally, until it’s just tender to the tooth, 10 to 12 min. Drain well and return the pasta to its pot. Add the sauce, set the pot over medium heat, and cook, stirring, to let the pasta absorb some of the sauce, 1 min. Serve immediately with a sprinkled with the remaining 1/4 cup Parmigiano.

Photo Hunt - Loud

This week's Photo Hunt theme is 'loud'. For this theme I could have posted portraits of Paul and I for we've been loud indeed these past two weeks with these killer colds. Happily I was too sick to snap shots - I hear a collective sigh of relief!

If you've ever been to the Fisherman's Warf area of San Francisco you'll know immediately why I have posted this shot!

These sea lions are incredible as they bark at one another and jockey for prime dock space in the sun!

The sea lions that camped out in PIER 39's West Marina have been an international sensation for more than 20 years. A few California sea lions began "hauling out" in PIER 39's West Marina shortly after the 1989 San Francisco Loma Prieta earthquake. The boisterous barking pinnipeds started arriving in droves and took over K-Dock in January 1990. At first they numbered from 10-50, but due to a plentiful herring supply, the available dock space and protective environment, the population soon grew to more than 300 in a couple months.

Gorgonzola Walnut Sauce

This is a classic rich sauce from Italy is one of my favorite pasta dishes and also happens to be just about the easiest dish to make. And the quickest too! Like all Italian dishes start with fresh, quality ingredients and you just can't go wrong, you really can't!

If you don’t like gorgonzola, just stop reading now. I won’t take it personally. I may think less of you but I won't be offended. If you do like gorgonzola, this might be one of the best things you have ever tried.

This recipe is by Pamela Sheldon Johns the author of one of my favourite cookbooks - Cucina Povera. The web site wehre I found this recioe attributed to a book called 50 Great Pasta Sauces . . . and this one was great indeed!

Gorgonzola Walnut Sauce

1 cup whole milk

2 tablespoons heavy cream

6 ounces Gorgonzola

1/2 cup toasted walnuts, chopped, 1 tablespoon reserved

1/2 teaspoon minced fresh rosemary

1 pound  pasta

 

In a medium saucepan, heat the milk and cream over medium heat. Add the cheese and simmer, stirring until melted. Add the walnuts, reserving 1 tablespoon for garnish, and the rosemary, stirring to combine.

In a large pot of salted boiling water, cook the pasta until al dente. Drain and transfer to warmed individual serving plates. Spoon the cheese sauce over the top and sprinkle with the remaining walnuts. Serve Immediately.

More Political Craziness in Canada

There are times I think I am like poor Alice and have fallen through a rabbit into a bizarre world!

Today came reports that Elections Canada had traced all sorts of automated calls made on the last election day to a robot-phone company with ties to the Conservatives. Interestingly those calls went to liberal and NDP supporters in ridings that were projected to be close.

Heck, let's go back to thedays when thugs with bats stood outside the voting sites and beat those who might vote for a different party.

Now let's talk about Bill C-10 the government's giant 'crime' bill. For years they have ben trying to get this crap passed but in a minority government these measures failed. now that they have unfettered power (thank you fools who voted Conservative) they are moving Canada in directions that even Texas realized was an abject failure.

This video tells the depressing tale . . .

On one hand I say 'It's only about three more years.' But then on the other I wonder what the country will look like in three more years.

I am officially depressed!

BAH

What is Next With Technology?

There are times I fear I have become a luddite.

I used to be an adapter - new things came on the market and I jumped at them. I was already for the next big thing.

Now I can't figure out how to use last week's next big thing let alone contemplate the digital tool of today!

Today two snippets of news made me wonder where this is all going . . .

It sounds like something out of a science fiction novel, but the New York Times is reporting that Google is developing a pair of electronic glasses that can stream information directly to the eyes of its user in real time, via a heads-up display. Everything can be streamed from the glasses directly to the web in real time.

Great. I am never going to the change room again!

Then came the news of a new facebook app developed by an Israeli company that will allow facebook to announce your own death when it happens. It is bad enough that I have learned about relatives dying by a facebook post but my own death????

This free new Facebook app called If I Die allows users to pass along a written post, a video or both after their physical bodies have slipped the bonds of Earth.

The posts are not immediate; Facebook isn’t that plugged in to us – yet. Instead, your pre-programmed announcement hits your wall after three designated Facebook friends have confirmed that you have indeed gone on.

The set up for If I Die has three steps: downloading the app to your Facebook profile, creating a text or video messages, and picking which three of your Facebook friends will act as “trustees.”

The app’s website says the posthumous communiques might include “your life story, a secret you haven’t shared before or even a will.”

Clearly the app has no idea of who I am. Should I everavail myself of the 'If I Die' app you can bet that my final comments will be the tirade of certain individuals that I have more or less kept in check for years awaiting the large lottery win and a live microphone in front of 100s of people.

But really, who needs glasses that stream everything you're seeing onto the web or the web into your brain? Who really needs to control the message that will be send out on facebook, of all things, upon their death.

Wouldn't it be a blast if all of the research and development cash that goes into creating these things went into something useful . . . like a cure cancer . . . new food sources . . . or the secret appeal of Stephen Harper?

Banana Walnut Pancakes

It's Shrove Tuesday AKA Fat Tuesday AKA National Pancake Day. No, it has nothing to do with the makers of Aunt Jemima nor Bisquick. You'd never know it from the shots you see of Mardi Gras but Shrove Tuesday is actually a religious holy day.

In most traditions the day is known for the eating of pancakes before the start of Lent. Pancakes are eaten as they are made out of the main foods available, sugar, fat, flour and eggs, whose consumption was traditionally restricted during the ritual fasting associated with Lent.

Generally the day arrives before we know it and the menu is readjusted on the fly so we can enjoy a stack of pancakes for dinner. This year we had a bit of foresight so we were actually able to plan a bit. I decided that I wanted banana pancakes but I wanted those ripe bananas mashed up so the flavour would be throughout the pancake. Then we decided to add some walnuts. This recipe is the result.

Banana Walnut Pancakes

1 egg
1 cup buttermilk
1/2 teaspoon vanilla
2 tablespoons butter, melted
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 ripe bananas, mashed
1/2 cup chopped walnuts

In a small bowl, beat the egg. Then whisk in the milk, vanilla, and melted butter.

In a medium mixing bowl, sift or mix together the flour, sugar, baking powder, cinnamon, and salt. Make a well in the center of these dry ingredients and pour in the egg mixture. Mix just until everything is moistened. Fold in the mashed bananas and walnuts (there should be lumps).

Heat a lightly buttered griddle or frying pan over medium heat (not medium high to ensure pancake is cooked enough before flipping). Pour or scoop 1/4 cup of the banana pancake batter onto the griddle. Brown on both sides and serve with a pat of butter and some REAL maple syrup.

Thai Chicken Sauté

Let me start with this right at the beginning - I have no idea why this is called a Thai chicken saute other than the fact that it uses some common ingredients found in the Thai pantry. This is where the similarity ends. The flavour, while wonderful  . . . don't get me wrong . . ., wasn't particularly 'Thai' IMHO.

Paul whipped this up for dinner the other night (learning for the 30th time that when making a stir fry one should have everything measured out and prepped in advance) and we were both pleased with the result. We had the leftovers for lunch today and they were even better.

There are some who might find this to be too spicy - you can cut back on the sriracha sauce for them. We actually added a bit more than what was called for in the recipe and it was just fine . . . mind you, with these deadly colds we both have we might just be immune to the red heat!

When we make this one again I think we'll added some additional veggies to the mix - bell pepper, bok choy, snap peas, or broccoli to give some added colour, crunch, and vitamins.

Thai Chicken Sauté

1 (3 1/2-ounce) bag boil-in-bag rice (note - we used leftover rice that we had in the freezer)
1 1/2 pounds chicken breast tenders
1 tablespoon cornstarch 1 tablespoon fish sauce
4 teaspoons canola oil, divided
1 cup sliced onion
2 teaspoons bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/2 cup light coconut milk
2 tablespoons Sriracha (hot chile sauce, such as Huy Fong
1 tablespoon sugar
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
4 lime wedges

Cook rice according to package directions, omitting salt and fat. Keep warm.

Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan. Add onion, garlic, and ginger to pan; sauté 1 minute. Return chicken to pan; cook 1 minute or until done. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons cilantro. Serve chicken mixture over rice with lime wedges.