OH MY! Where has all the time gone to?

Been so busy, writing, breaking bones (really) and generally allowing the time to run away with itself! But I'm back, with a few words, a little bit of music and loads of interesting links!

First of all, my first novel which will be out on Kindle within a day or two.

The cover design is by the brilliant Hasnat Raza.
I am so excited that this is finally happening! Hope some of you will read it!

Second, I was fortunate enough to be chosen by Mike Lynch to write a volume for his anthology, NO REVOLUTION IS TOO BIG.


I've written VOLUME III. More excitement for me!


http://norevolutionistoobig.blogspot.co.uk/2013/10/coming-soon-november-14th-carole-bells.html

Can I take anymore excitement? The answer is a great big resounding YES!
 I am waiting for Hasnat to send me the finished cover design for SMALL FREEDOMS, then that book will be out on Kindle as well!
3 pieces of writing out within a matter of days, not bad. All the waiting and editing over. It's now or never. Somebody up there loves me!

On the soundtrack today
HAS to be the AMAZING Gary Rivers singing Somebody Bigger Than You and I. Check it out on:

https://soundcloud.com/gary-rivers/somebody-bigger-than-you-and-i

Quote for today

If you really believe in what you're doing, work hard, take nothing personally and if something blocks your route, find another. Never give up.
LAURIE NOTARO

Featured Website, Article or Blog

 http://myhelpinghandspress.org/

They publish Christian/Inspirational Fiction and Non-Fiction.
Please visit their website.

I know that coming from me, this is a short blog, but there's still a lot to do, plus I'm writing a new filmscript, and my 3rd novel!
Back soon with news about SMALL FREEDOMS.

Love the world. You are all part of it, so that means I love you all!. xx

If you really believe in what you're doing, work hard, take nothing personally and if something blocks one route, find another. Never give up.

Laurie Notaro

Read more at http://www.brainyquote.com/quotes/quotes/l/laurienota526701.html#D4GPRiobRqjOuUh4.99

If you really believe in what you're doing, work hard, take nothing personally and if something blocks one route, find another. Never give up.

Laurie Notaro

Read more at http://www.brainyquote.com/quotes/quotes/l/laurienota526701.html#D4GPRiobRqjOuUh4.9

On the road again!

Today I feel like the White Rabbit's grandmother! Talk about being late! Where in the world has the time gone to?
Part of it was taken up with the honing of a co-written script called VOODOO MAGIC. The film, co-written with and directed by Elom Bell @HmmmElom on Twitter, then went into production and is now going through the process of being edited. More about this a little later!

On the soundtrack today

The wonderful  Anthony Dominick Benedetto singing Yesterday I Heard the Rain.
Never heard of him? 'course you have! It's the legendary Mr Tony Bennett!
As an added bonus, Mr Bennett also sings' People' from that wonderful musical 'Funny Girl.'

 http://youtu.be/Ozj1HSw-l8A

It was written by the profilic mexican composer, Armando Manzanero.

Quote for today

' Write while the heat is on you. The writer who postpones the recording of his thoughts, uses an iron which has cooled to burn a hole with. He cannot inflame the minds of his audience.' Henry David Thoreau
 
Featured Website, Article or Blog

I'm really pleased to be able to feature Eric B. Thomasma's blog:

http://ericbt.webs.com

You can find him on Twitter @seams16 Eric is not only a husband, a father and a very busy author, he is also a pretty damn decent human being. Inspite of all that he does, he always has time to promote other writers and direct readers to their blogs! He does this all the time, and I think that is pretty amazing!!
I recently bought his book And So it Begins. Haven't had a free moment to read it, but I will, and promise to review it.

Recipe for today

The Best Chocolate Cake I've ever eaten!

If you're looking for a light, airey fairy sponge-type chocolate cake, then this recipe is not for you!
This recipe is for a heavy, solid, 'stick to the ribs' kind of cake. You know you've eaten a choclate cake after eating a slice or two of this!
I first ate this cake years ago, when a male colleague brought one he had made,  to work. One slice, and I was hooked! A few months later, I paid him to make me one for my birthday. I am not at all ashamed to say that I ate most of it! Over a period of a week or so, mind you! The family knew better than to mess with my cake.
Then, horror of horror, before I could get the recipe, the maker of the cake disappeared and I spent the next year or so, (on and off) trying every damn chocolate cake recipe I found, hoping to be able to recreate that dark, dense, taste sensation. Eventually, I found it, and it has become a firm favourite amongst friends and family.
Several years later, I met my cake making friend on a London Underground tube. "It's easy," he said, when I told him about my search. "You just take an orange..."
I'm going to share the recipe with you , and hope you will try it and love it as much as I do.Recipe at the bottom of the page.

Writing and stuff

So what have I been doing that has prevented me from blogging? Told you a bit right at the beginning of this piece of writing. Writing and re-writing bits of the script for VOODOO MAGIC. If it had only been that, it would have been OK, but due to the size of the budget, I agreed to provide the food for the cast and crew! I was told, that it would be a maximum of 15 people per day. That sounded 'do-able'! One main meal, sandwiches and snacks, breakfast stuff, etc. etc.
In reality, we never had 15 people on any day! The average was around 30, and on the days when all the extras were in, it rose to beyond 50! It was done, but OMG what a nightmare! I kept having nightmares (I kid you not!) waking up from a sleep (in the day time) thinking that the runner had come to collect the food and I hadn't even started cooking it! Cooking was done at night in readiness for a 6/7/8 am pickup!
Only managed to get to the location on the very last day. Was totally impressed! Production team in one room, costume/make up elsewhere, walkie-talkies going off, summoning people to the set! WOW! Professional!
Film is in post production now. Here's hoping...
Bookwise: WHY isn't my first novel SMALL FREEDOMS out as yet? Ask @HmmmmElom Next week is the promise. It never comes bearing my book trailer! Just may go without it! Have started up with ALWAYS NOT FOREVER again. Passed the 77,000 word mark yesterday!
Spend a fair amount of time thanking etc. my dear friends on Twitter. Haven't gone 'automated' on that. Thank each and everyone, personally. Am grateful for their encouragement and support. Have bought few of their books as well! Quite a backlog on my Kindle now!

Finally, the recipe!

Ingredients

• 1 orange
• a little melted butter , for greasing
• 100g plain chocolate , broken into pieces
• 3 eggs
• 280g caster sugar
• 240ml sunflower oil
• 25g cocoa powder
• 250g plain flour
• 1½ tsp baking powder
• orange candied peel , to decorate( optional, but a good idea. 'Tells' people it's a chocolate/orange cake!)

Chocolate & orange cake

A dense, dark and divinely delicious cake. This will be gone in sixty seconds!

Method

1. Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let it cool. If there are any pips,I'd remove them at this stage.
2. Preheat the oven to 180C/gas 4/fan 160C. Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water. You could microwave it for 2 minutes on High. Stir after 1 minute. I don't like using a microwave too much, but it's up to you. Let it cool.
3. In a large bowl, beat the eggs, sugar and oil. Gradually beat in the puréed orange, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour the mixture into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
4. Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake - usually up to 1½ hours, but could take longer!
5. Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel if using.
6. Slice and eat and go straight to chocolate heaven!

I'm Still Here!

I feel like the White Rabbit in Alice's Adventures in Wonderland! I'm Late, I'm Late! Should have blogged ages ago! But now's the time, so here goes!

On the soundtrack today

http://youtu.be/XTspPG8oFK4 

What Are You Doing New Year's Eve? Sung by the wonderful Nancy Wilson,


Perhaps a little late (or too early?) to ask this, but I could listen to this track anytime of the year!
This beautiful song was written by Frank Loesser in 1947, and recorded by many people, including Barry Manilow, Harry Connick Jnr, The Carpenters and Ella Fitzgerald.
Loesser has written many wonderful songs, and the words, music and scripts for some well loved musicals.
Anybody heard of Guys and Dolls? :-)
 
Quote for today
Even the most productive writers are expert dawdlers ~ DONALD M. MURRAY
(I am a productive dawdler!) That, BTW, is a meism and nothing to do with Donald Murray!

Featured website, article or Blog

http://pauldorset.blogspot.com

Paul Dorset, writer of several books, can be found @jcx27 on Twitter. He is a Twitter and Facebook friend. I love his Blog, Utterances of an Overcrowded Mind, and something he wrote a few months ago, titled 'Do I Really Have To Edit My Novel? Seriously?' is very relevant to where I am, today! Later about that!

 Recipe for today

Thai Seafood Burgers
A mixture of fish and prawns and a few other 'bits' make this delicious, light burger, totally yummy!
Recipe at the bottom of the page.

Writing and stuff
So where am I right now with my writing?
Here is where Paul Dorset's piece on editing comes in.
I have just completed my 5th edit of SMALL FREEDOMS, and am about to embark on my 6th. At 152,046 words, that's going some! Will the 6th be the last? Who knows? I'll see how many errors I find on the 6th time around!
Fortunately (for me), I'm still happy reading what I've written! And, if I'm honest with myself, at times I'm pretty amazed that I've written what I've written, and start to wonder where those thoughts and ideas came from. Regardless of wence they came, long may they continue to do so!
I've had several versions of the book cover sent to me. Can't make up my mind about the colour. So, I will be putting several versions on here on this Blog, very shortly, and will ask people to help me to choose.
Discussions for the book trailer are well under way, so I think I'm getting where I want to be. Out there, exposed, and asking for criticism!
That's to come, in the not too distant future. Right now, let's hit the kitchen, and cook!
No need to tell you that these scrumptious, easy to make and even easier to eat burgers are a firm, family favorite!

Thai Seafood Burgers
Serves 4
350 grams any skinless white fish (cubed)
150 grams raw prawns
2 spring onions (scallions)
2 red chillies (deseeded)
4 tablespoons chopped coriander (cilantro)
1 medium egg (lightly beaten)
zest and juice of 1 lime
1 tablespoon toasted rice flour/fresh white breadcrumbs
4 burger buns
Handful of finely shredded lettuce and 'matchsticks' of cucumber
4 burger buns or any other buns that you prefer
2-3 tablespoons Mayonaise

 Chop the spring onions and deseeded red chillies, then put the spring onions and half the chillies, into a food processor. Add the fish, prawns, egg, 3/4 of the corriander, lime zest and a little salt to taste. If you prefer to be more authentic, a few shakes of Fish Sauce could be used instead of salt.
Whiz the lot together briefly. Only briefly mind you, because we still want some texture in there! Add enough of the toasted rice flour or breadcrumbs to hold the mixture together. It will still be a bit 'runny', but don't panic!
Turn it out onto a plate, and form the mixture into 4 burgers. Cover the plate with cling film (Saran wrap) and chill in the refrigerator for 30 minutes or so to 'set'.
Meanwhile, mix the Mayo with the remaining chillies, chopped corriander and enough of the lime juice to give the mayo a tangy lift. Season to taste with salt and freshly ground pepper.

You can griddle, shallow fry or even barbecue these burgers, but only for 4-5 minutes on each side.

Split the buns and spread them with the lime and corriander mayo.
Place a burger on each of the bottom half of the buns, top with a handful of lettuce and cucumber, add the top half of the buns, and lift them slowly to your mouth!

Let the smell seduce you first, then let your tastebuds take over!
Bliss, absolute bliss! But don't just take my word for it, take my recipe and do what it says!

Life is Happening!

On the soundtrack today 

What Are You Doing the Rest of Your Life? Who wouldn't want to be asked this question?
I'm a sentimental so and so, SO, I love romantic songs with beautiful lyrics. The lyrics of this song get me everytime, and sung by the very amazing Barbra Streisand, it is totally sublime.
http://youtu.be/vQWqmiHK-WE

Quote for today
 Patience and tenacity of purpose are worth more than twice their weight in cleverness                                   ~ THOMAS HUXLEY

Featured Article, Website or Blog
Karen Catalan is a feisty, ex New Yorker, now living in Amish country. Her Blog is very funny and takes a look at life around her, especially its quirkiness. She is a Twitter friend, and the type of person that I would like to have as a friend in real life because I like people with a sense of humour, and Karen has it in spades. And oh yes, she writes!

http://thescarletdogma.com

 

Recipe for today

Fish and chips

Fish fried properly, is a true British art form. So at the bottom of this Blog I'm going to give you my favourite recipe for fish in a crispy coating of batter, which is the way it should be. With chips of course!

 

My 2nd book! How conceited is that?

I ask that, because the 1st one, SMALL FREEDOMS, isn't even out there as yet! Currently doing a very thorough 5th edit of it.

Anyway, the 2nd novel is called ALWAYS, NOT FOREVER. I have written more than 56,000 words of it, so I'm getting there. A lot less work than you'd think, because I'm what is referred to as 'A Task Driven Author'. I didn't know that that was what I was doing when I started. It just made organized sense to write like that.

First (over a period of several days) I outline the entire story. This is referred to as a 'treatment' in the script writing game. Then I break everything up into chapters. Enlarge the chapter summaries, add, subtract, etc. etc. Then I start writing. NOT necessarily in any coherent order! If I'm out shopping, or on a tube and something comes to me, I'll jot it down and as soon as I get home, add it to the relevant chapter. I always carry bits of paper or a small note book with me for these jottings. If not, I'll just write on anything!

I'm a great note-taker. As I write this, there is a pile of at least 50 A4 sheets of paper beside my laptop, covered with my notes. On BOTH sides!

I have several large plastic containers filled with my notes! Can't throw them out because I keep telling myself that someday I might need to refer to them. Freudians would definitely say that I'm arrested at the anal stage!

Here then is a very brief outline. Of my 2nd novel, not Freud's anal stage!

 

ALWAYS, NOT FOREVER is a love story. Set in the world of showbusiness and high finance.

 

Regan Laine, grew up in an orphanage, and by the time she reaches her late 20's, is one of the richest women on the planet. Homes all over the world, private planes, and an island in the Caribbean. Everything she had ever wished for. But no love interest. A chance veiwing of a DVD of Josh Jackson, the world's most famous singer, makes her set her sights on him. She organizes her busy schedule, so that when she does meet him, there is nothing to stand in the way, should things work the way she wants them to. They do, and after a whirlwind romance, they marry on Bariba, her island in the sun.

But...things do not go smoothly. Josh's old habits from life on tour, die hard.

 

I have to tell you all, that I'm just loving writing this book. So totally different to Small Freedoms.

Guess I'm going to be a multi-genre author.

Is that a good thing or not?

 

Since my last post, I have bought myself a Kindle! So far, have only downloaded 1 book. PERIL by @Ruby_Barnes. Boy, can Ruby write! I haven't finished it as yet, and hate having to put down this really fast paced thriller every time I have to get back to my own writing. Will write a review just as soon as I've finished. Ruby, like Karen, is a Twitter friend.

OK, so let's get the cookery show on the road!

'Chips' are what we call French Fries. But I'm sure everybody knows that.

Receipe for Fish and Chips

 

Ingredients

4 pieces of your favourite fish

400 grams plain flour.

3 level teaspoons baking powder

½ teaspoon salt

550 mls ice cold beer

200 grams potatoes per person  (more or less, up to you)

Oil for frying 

 

Method

Fish

Heat oil in fryer or deep pan to 185° C.

Mix the baking powder and the flour with the salt. Whisk in the cold beer until you have a thick batter. Do this just before you cook the fish.

Dip the fish into the batter with your fingers, then slowly lower into the hot oil. Hold the end of the fish for a moment, until the batter 'sets' all round. If you just drop it in, it will go to the bottom of the fryer/pan and stick!

If you are using a fryer with a basket, this is the pits! It sticks to the basket, comes away from the fish and you end up with something that is inedible. The voice of experience speaks!

Once it's frying nicely, shake the basket (if used) a couple of times. This is further non-stick prevention! And don't overcrowd the pan/fryer what ever you do.

Depending on the size of the fish, cook for about 4-6 minuts, until it looks wonderfully golden.

Lift out, drain on kitchen paper and serve immediately with chips.

Chips

Real British chips are thickly cut, crisp and golden on the outside, and light and fluffy on the inside. To ensure this, you need the right potatoes. Floury old potatoes are best. In England, we use Maris Piper or King Edwards for the best chips. I don't know what is the best potato for the job in the USA, but I believe that there are many varieties that can be used.

There are many schools of thought about the best way to get the great chips.

I 'blanche' them (until they are cooked through but not browned) at about 120° C, lift the baket up, bring up the oil temperature to 160°C, then lower the basket. Chips will go golden very quickly. Drain on kichen paper and serve with the fish.

Do be careful you don't burn the fish or the chips. Easily done!

I have, on a few occasions, eaten chips fried in dripping. Frankly, I think it is the best. Taste-wise, that is, NOT health-wise.

I could talk about cooking forever, but won't! Have said enough for today. But, as Fran Lebowitz once said: 'Food is an important part of a balanced diet,' So I'll keep cooking, and eating!

Bye until next time.

 

 

 

 

Tag Along

On the soundtrack today 

At This Moment, by Michael Buble. This is not a 'happy' song, but the melody and tune are so beautiful, and Mr Buble does a pretty wonderful job on this track.
http://youtu.be/RImRB3C_hTo

Quote for today

Close the door. Write with no one looking over your shoulder. Don't try to figure out what other people want to hear from you; figure out what you have to say. It's the one and only thing you have to offer.                                                        ~ BARBARA KINGSOLVER

Featured Article, Website or Blog

http://www.rachellegardner.com/2011/10/author-marketing-platform/

The article in question has had me hot and bothered for a few days. It's all about what is expected from an author, before an agent takes you on. This is of course, after you have written your blockbuster, and after you have been checked out for suitability.  i.e. you look good and are suitable for promotion.
Don't forget, agents sell you first! I kid you not. And, if indeed you have written a good book, that is a bonus!
My thoughts, my opinions. Based on what I have learnt.
Not at all surprised that so many authors are now self publishing.
What I want to know, is what do Agents do to really earn their money?

Recipe for today

Spaghetti/linguine with smoked salmon.

This is a very quick, very easy take on this popular dish. With of course, my little additions! Recipe at the bottom of this blog.

The 4th book I'm going to write! (Oh yes I am!)

This is quite funny. Last week I gave the overview of the 3rd book I plan to write, based on a script I have already written. Today, I'm going to tell you about the 4th book. But... I seem to have overlooked the 2nd book, now sitting  quite comfortably at 56,321 words!
I can count, and I haven't forgotten, I promise you. It's just that I haven't written a short synopsis as yet!
All of you who have done this, will know how hard it is. It has to be done, so I will endeavour to have it finished by next week and incude it in next week's blog.

Anyway, here's an overview of book #3. Political Science. I happen to love this script. Once again, this is based on an original idea by yours truely!

BTW, All my work, treatments, synopses, film scripts and novels are registered with the WGA. It is quick and easy to do online, and  very reasonably priced. Everyone should protect their work in a similar way. I'm sure you all do!

POLITICAL SCIENCE is the story of Afro American biochemist SAM BOWLOCK, ex member of the covert American organization The Agency. SAM inadvertently opens a Pandora's Box when reseraching into Progeria, he stumbles on a formula that can destroy people of any age, provided they have African blood in them. The formula is so robust, it only has to be added to a water supply to take its terrible effect.

GEORGE ST-JOHN SMYTHE, SAM'S girlfriend's father, is more than a little interested in SAM'S discovery. He is one of the founder members of an extremely secretive right wing group of international multi millionaires, The Ministry. Their sole aim is to annihilate people who they consider non white, whom they blame for all the problems besetting the world. 

GEORGE has the formula stolen, has it put into targeted water supplies world wide, and sits back with the originator of The Ministry, Russian oligarch DENIL BORKOWSKI to watch their dreams of an untainted world come true. The world they don't want, is dying. But soon the world The Ministry had hoped would come out on top, is dying too. The virus, now called Internal Ageing Syndrome (IAS), because there are few external signs of ageing. Sufferers only show quick degenration of internal organs seen at Post Mortem. Everyone is dying because IAS has no genetic boundaries.

The Agency want SAM back, and The Ministry want SAM dead. The cat and mouse game begins, with the world at stake.

GEORGE'S dreams turn into the worst type of nightmares when his daughter and mother die from IAS. It is Armageddon time.

With the help of The Agency, in a secret underground laboratory, SAM works against the clock to find a counter active serum. Outside, the population of the world is decreasing at an alarming rate.

SAM develops an anti serum, and makes his precarious home run for Downing Street.

This is the WHY of intended World domination, not just a little story about somebody's greed. This is a story with a moral. Take heed, because it could happen!

Winston Churchill famously said 'In the course of my life, I have often had to eat my words, and I must confess that I have always found it a wholesome diet.' I don't think that I could survive on a diet of my own words, but I certainly could (and do) on my own cooking! So, let's cook!

Spaghetti/linguini with smoked salmon (for 2)

Ingredients

8 ozs (225gs) spaghetti/linguini

4 ozs smoked salmon

1 medium onion (grated)

1 cloved garlic finely chopped

1/4 cup double cream/créme fraîche

1 desertspoon tomatoe paste/puree

1 oz butter

Hand full of fresh dill, chopped

Lemon juice

Salt and pepper to taste

Method

Cook the pasta according to the instructions, and according to how al dente you'd like it to be.

Gently fry the grated onion in the butter until it is translucent. Don't let it brown! This will totally change the flavour.

Add the garlic, then the tomatoe paste or puree. Cook this gently for a minute or so, Then add the cream or créme fraîche, stir to incorporate onions and puree, add the chopped dill and a squeeze of lemon.

At the very last minute, add the smoked salmon. Season to taste, but remember the smoked salmon is quite salty.

I always tuck a few extra pieces of smoked salmon in amongst the pasta before pouring over the sauce.

Serve at once. 

This is because the smoked salmon will cook in the hot sauce and hot pasta. It will still taste nice, but the smoked salmon will 'swell' and look/taste more like regular salmon!

I like the addition of the tomatoe paste to this dish. Gives it a sharp taste that I find missing in the dish that is made the conventional way. I also prefer liguini in this dish to spaghetti, but that's just a personal thing! You can also add more or less of anything you fancy to this receipe. You are cooking for you, so get the food to suit your taste buds!

This is a very quick and easy recipe, and very cheap if you buy packets of smoked salmon trimmings. They are readily available here in London in all the supermarkets. Don't know about in the USA. I'm sure they must sell them there as well!

Thank you for reading all this. See you next time.

Looking Forward - The Way to Go!

On the soundtrack today

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.
http://youtu.be/ZPAmDULCVrU

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

Featured Article, Website or Blog

http://www.clairekinton.com
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!

Ingredients
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
Breadcrumbs
Oil and butter.

Method
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.

Lemon Mash

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!