Quoting Ruth Haffly to Jim Weller <=-
Subj: snow days
We were on a cruise ship this past week, out of NYC to Boston,
Providence and then Sydney, Cape Breton and Halifax, NS.
Nice! Cape Breton is beautiful. Sydney itself doesn't offer much
other than its harbour, being very post-industrial (closed down coal
mines and steel mills, and a legacy of pollution) but the Cape
Breton Highlands and Cabot Trail are amazing.
I've been though nearby North Sydney where the ferry termianl is
numerous times going to and from Newfoundland.
Roslind was attending Dalhousie University in Halifax and lived a
short ferry ride away in Dartmouth, when I first met her. So I've
been there a couple of times too, but not recently.
Looking over the last couple hundred or so years, there have
been extreme warming and cooling spells.
There have not been! Look it up. The last cool period of any
consequence was 500 years ago in the 1500s.
The year without a summer--early part of the 1800's, after an
earthquake in/around New Madrid, MO,
That would be 1815 when a volcano in Indonesia produced the largest
eruption in recorded history. It spewed massive ash clouds for
months that spread globallly. The clouds were so thick that the
sun's rays couldn't penetrate and the atmosphere did cool
dramatically for a year. But that was a short term abnormality and
not the reversal of a long term trend. We surely don't want to
combat the green house effect caused by increased CO2 emissions
using dust to create additional air pollution for shade to decrease temperatures!
As I said, I'll be long gone so I'm not that concerned about it.
But consider what your grandchildren will be facing.
Back to food. While researching new ways to use apples I went beyond
North America and western Europe for ideas. This is one of the more
unusual things I came across:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: South African Lamb Pilaf
Categories: African, Lamb, Groundmeat, Rice, Fruit
Yield: 6 servings
1 c Dried apples
1/2 c Cried pitted prunes
1/3 c Chopped dried apricots
1/2 c Raisins
1/2 c Orange juice
1 c Hot water
1 lb Ground lean lamb
1/2 c Dry bread crumbs
1/4 c Milk
1 md Egg; slightly beaten
1 ts Salt
1/2 ts Paprika
1/4 c All-purpose flour
Oil for deep-frying
1 md Onion; finely chopped
1 tb Curry powder
2 tb Red wine vinegar
1 tb Sugar
1 ts Tomato paste or ketchup
Salt to taste
Hot cooked bulgur or
Cooked rice
1 lg Banana
1/2 c Chopped dry-roasted peanuts
In a large bowl, combine apples, prunes, apricots, and raisins.
Add orange juice and water. Let stand at room temperature 1 to 2
hours. In a large bowl, combine lamb, bread crumbs, milk, egg, 1
teaspoon salt and paprika. Shape into 1-inch balls. Roll
meatballs in four. Shake off excess flour. Pour oil for
deep-frying into wok until 1 1/2 inches deep in center. Heat oil
at 350F (175C). Fry meatballs, a few at a time, in hot oil until
lightly browned on all sides, 3 to 4 minutes. Drain on paper
towels; set aside. Pour all but 2 tablespoons oil from wok. Add
onion; stir-fry 1 minute. Reduce heat to low. Stir in curry
powder until fragrant, 1 to 2 minutes. Add soaked fruits and 1
cup of soaking liquid. Stir in vinegar and sugar. Add cooked
meatballs, pushing them down into liquid. Cover wok; simmer 20
minutes. STir in tomato paste or ketchup. Stir until liquid
thickens, 1 to minutes. Add salt to taste. Spoon bulgur or rice
onto large platter. Top with lamb mixture. Garnish with banana
slices. Sprinkle with peanuts.
Recipe by: More Wok Cookery
From: Jim Angel
MMMMM
Cheers
Jim
... Don't save that treat for a special occasion;
... nowadays just being alive is cause for celebration.
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