Something old and something new, but boy does it work!
The incredible Mr. Tony Bennet and the cooky, amazing Lady Gaga sing The Lady is a Tramp.
Quote for today
A word is not the same with one writer as it is with another. One tears it from his guts, the other pulls it out from his overcoat pocket ~ CHARLES PEGUY
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I love what the lady does and why she does it. Claire is a lady with a big heart.
Recipe for today (at the bottom of this blog)
Easy Salmon Fish Cakes with lemon mash and quick dill cucumber pickle.
The 3rd book I'm going to write!
This is NOT wishful thinking! I can do this!
I have already written the full length screen play for this, so will be able to convert the script to book form, relatively easily. Have already done such a 'conversion' already, so more or less know what it involves.
Here is a brief synopsis. This is based on an original idea of mine.
The Counting House
The Counting House is an 'I know who dunit' because there is no doubt in audience's mind as to who the murderer is. It's the people in the story who haven't a clue, or at least that's how it appears.We have a psychopathic billionaire, with a passion for the Incan civilization, who has to kill, everytime one of his companies makes an acquisition.
Money, power, everything he could possibly want are his, but without these almost ritualistic killings, his cup does not run over. The killings are his gift to himself. In ancient Incan days, ritual sacrifices were made of perfect people. Our killer seeks 'perfect people' from newspapers.He is pursued by a policeman who only has a gut instinct that he has the killer in his sights. But nobody believes him and so he is the butt of everyone's jokes. What follows is a game of cat and mouse. But who's the cat, and who's the mouse?
The story is set in the world of high finance, plush cars and private jets. This is the world of big business and big take-overs, giving our serial killer all he wants, and then some. All of this is seen through the prism of Incan and Moche sacrificial rites, and ends with a paranormal twist!
That was food for thought, now here's food for your tummy!
Was stuck the other day. Had 2 salmon fillets and 3 people for an unplanned meal!
So, here's what I used and did for the Salmon Fish Cakes
Amounts, as usual when I'm cooking, are approximate!
2 salmon fillets (poached in milk with a bay leaf)
1 large potatoe, boiled and mashed
Half each red and yellow bell peppers, diced
1 medium onion, diced
2 tablespoons each, chopped dill and parsley (fresh)
Zest of 1 lemon and juice of half a lemon
1 tablespoon toasted ground rice (or use a beaten egg)
Salt and pepper to taste
1 egg, beaten
Oil and butter.
Fry the diced onion and bell peppers in a little butter or oil until cooked. Cool. Gently mix cooled mashed potatoes and flaked salmon with pepper/onion mix, add dill, parsely, lemon zest and juice, and season to taste.
I now add the toasted ground rice to bind everything together, as an egg sometimes makes things too sloppy.
BTW, toasted ground rice is the 'secret ingrediant' in many of the things I cook. It binds burgers and kebabs beautifully, and thickens stews, curries and gravies wonderfully well. Since it's already cooked, it works in no time, and doesn't add any flavour of its own.
Shape mixture into the number of fishcakes you want (depends on size, I guess), dip into seasoned, beaten egg, coat with breadcrumbs, and shallow fry, turning once or twice, until they are beautiful and golden. Remember, everything is already cooked, so the frying only takes a few minutes.
Stir in some mayonaise (how much will depend on how much you like mayo) some lemon juice and the zest of a lemon into seasoned mashed potatoes.
Quick Cucumber Dill Pickle
Finely slice some cucumber (I use a mandoline) pour over some white wine vinegar, add sugar and salt to taste (should be on the sweet side), add some chopped dill, and there you have it!
Not at all complicated and tastes quite yummy! I had this earlier in the week.
I cooked up a pot of fabulous Beef Rendang yesterday. Got to say that it was totally scrumptious. Thank goodness I have enough for today as well! Served with Singapore noddles. Oh gosh, to die for!
Was intending to put the recipe here, but it's long drawn out, and at the moment I'm trying to concentrate on quickish recipes.
Am going to start photographing what I cook soon, and put the photos on here.
Thanks for reading all this. See you next Saturday!