Electing a US President

A short guide to the US electoral process.

Wish I’d seen this a few months ago!!!!

Another great video from Commoncraft.

Christmas is coming……..

Did you know that there are 39 days to go until Christmas?

Check out this great site…….   Santa’s Postbag

Loads of great ideas for making christmas decorations, cards and gifts.

You can even contact Santa!

Salsify

Salsify, a root vegetable, looks like a long, thin parsnip with a creamy white flesh and a thick skin. It belongs to the dandelion family and has the most pretty flower. It is also known as the oyster vegetable because it has an oyster taste when cooked. Like most root vegetables, it can be boiled, mashed and used in soups and stews. If the skin is removed prior to boiling, the peeled root should be immediately immersed in water mixed with lemon juice to prevent discolouring.It contains potassium, calcium, phosphorous, iron, sodium, and vitamins A, B1, E and C. It also contains the glycoside inulin, which consists of fructose, and so it is particularly suitable for diabetics. It is available from October to January.

My favourite salsify recipe is: Spicy Roots.

Ingredients
3 parsnips , peeled and trimmed
3 carrots , peeled and trimmed
1-2 salsify (about 250g)
½ lemon
1 teaspoon mild curry powder
1 teaspoon Chinese five-spice powder
3-4 tablespoons olive oil
25g butter
2 peeled garlic cloves
some fresh marjoram leaves or flat-leaf parsley

Method
1. Cut the parsnips and carrots into lozenges of about the same size. Peel the salsify under cold running water and rub with the cut lemon at the same time. Cut off the woody core and slice into similar sized lozenges.
2. Sprinkle the parsnips with curry powder, and the carrots and salsify with 5-spice. Heat a large pan with the oil, then toss in the vegetables. After a minute, add the butter and garlic, season and continue to cook, stirring often, for up to 10 mins. If the vegetables start to colour too much, stir in 2-3 tbsp water to stop them burning. Toss through the marjoram leaves, allow to wilt then serve. Try serving this alongside lamb or robust game. 

Cooking time: 25 minutes
Serve: 4 – 6 people

Recipe by Gordon Ramsay

Cats at Large

 

Cat’s saying ” Not your brightest idea – supergluing your ear to the floor!”.

 

 

Cat: What a big nose you have.

Dog: All the better to smell you with!

 

 

 

Camera shy?………….Moi?………………….

 http://www.flickr.com/photos/m_j_g/304108610/in/set-1837165/

 

If you like this post, see also:

*****BRAND NEW*****   Cats Again – Part Three

Dogs:-        It’s a Dogs Life?, Dogs – Canine Capers!, It’s a Dogs Life? Part Two, It’s a Dogs Life? Part Three 

Cats:-         Cats Capers!,  Cats Cuties! , Cats Capers – New Edition!! , Cats Cuties Part Two, Cats Capers Again, Cats Capers……..Revisited,  Cats at Large, Cats Again - Part One, Cats Again – Part Two, Cats Again – Part Three

Monkeys:-  Monkey Business – Part One, Monkey Business – Part Two, Monkey Business – Part Three

Hamsters:- You are the weakest link – Goodbye,

Cows:-       I like the way you mooooo-ve!

Pigs:-        Pigs Delight Part One

Chickens:- Chick chick chicken

Squirrels:- Dancing Squirrels

When I came last to Ludlow

When I came last to Ludlow
Amidst the moonlight pale,
Two friends kept step beside me,
Two honest lads and hale.

Now Dick lies long in the churchyard,
And Ned lies long in jail,
And I come home to Ludlow
Amidst the moonlight pale.

A.E. Houseman.

Interesting poetry about an amazing part of the Country.

Cheese

Neil’s Original Thought of the Day

Why is it that cheese has holes in it BEFORE you start eating it?

Monkey Business – Part Three

 

 

 

 

 

 

 

 

 

 

 

Vera’s saying “You alright, Our Jack?”

 

 

                               

I like my water fresh!

 Turn that hairdryer down!!

If you like this post, see also:

*****BRAND NEW*****   Cats Again – Part Three

Dogs:-        It’s a Dogs Life?, Dogs – Canine Capers!, It’s a Dogs Life? Part Two, It’s a Dogs Life? Part Three 

Cats:-         Cats Capers!,  Cats Cuties! , Cats Capers – New Edition!! , Cats Cuties Part Two, Cats Capers Again, Cats Capers……..Revisited,  Cats at Large, Cats Again - Part One, Cats Again – Part Two, Cats Again – Part Three

Monkeys:-  Monkey Business – Part One, Monkey Business – Part Two, Monkey Business – Part Three

Hamsters:- You are the weakest link – Goodbye,

Cows:-       I like the way you mooooo-ve!

Pigs:-        Pigs Delight Part One

Chickens:- Chick chick chicken

Squirrels:- Dancing Squirrels

Sorrel

Sorrel is part of lettuce family and looks like a pale green version of baby spinach. The pointed leaves have a tangy, lemony gooseberry flavour. The bite comes from the high content of oxalic acid, which means it should only be eaten in moderation. Sorrel appears soon after winter. It has one of the largest roots of all vegetables and lives a long time. The leaves can be used raw in salads. Bigger leaves can be puréed into soups, sauces and risotto. Khaki-coloured sorrel purée is a good acidic accompaniment to oily fish, chicken or veal, or poached eggs on toast. It can be stirred into crème fraîche to give quick sauce. The lemony taste means sorrel can also be added carefully to fruit salads, jellies, custard and fruit drinks, as lemon balm or verbena.

My favourite sorrel recipe: Sorrel Pesto. A great accompaniment for pasta, or simply served with grilled or roasted fish or chicken.

Ingredients

50g Sorrel
10g flat-leaf parsley
1 large clove garlic, crushed
1 tablespoon pine nuts
6 tablespoon extra virgin olive oil
25g grated Parmesan

Method

1. Blanch the sorrel and flat leaf parsley for 20 seconds in rapidly boiling water. Refresh in cold water, drain and squeeze out any excess.
2. Place in a blender with the garlic, pine nuts, olive oil and a pinch of salt. Blend until you have a smooth puree.
3. Transfer to a bowl and stir in the parmesan. Taste and add a little more salt if required.

Preparation time: 5 minutes

Cooking time: 5 minutes

Serves 4

Recipe by John Burton Race.