Not all of last week’s trip to Santa Cruz was purgatory, because there were the redeeming, comedy moments too, like this wonderful *it could only happen in Tenerife* (maybe) sign *translation* screw up (or spelling error) over the Shiitake mushrooms on a stall in the Nuestra Señora de África Market.
Honest, it really says SHIT TAKE - two words. 
The hard part was trying to take the photo reasonably subtly and resist the temptation to fall about the isle in fits of giggles at the same time!
If you like this blog, please consider buying me a coffee©2008 Cosmos. All Rights Reserved.
.";}i:1;a:10:{s:6:"author";s:11:" ";s:11:"author_name";s:6:"Pamela";s:10:"author_uri";s:25:"http://pamelaheywood.com/";s:5:"title";s:37:"Sunday Silliness: What spice are you?";s:4:"link";s:82:"http://pamelaheywood.com/wordpress/2008/03/16/sunday-silliness-what-spice-are-you/";s:2:"id";s:82:"http://pamelaheywood.com/wordpress/2008/03/16/sunday-silliness-what-spice-are-you/";s:7:"updated";s:20:"2008-03-16T00:05:47Z";s:9:"published";s:20:"2008-03-16T00:05:47Z";s:7:"summary";s:344:"Apparently, I’m Cayenne Pepper About which they say, “You are very over the top and a bit overwhelming. You have a fiery personality, and you can give anyone a good jolt. You can easily take things up a couple notches, no matter what crowd you’re running with.” Oh damn, they got me nailed again. It’s a good [...]";s:12:"atom_content";s:2113:"
Apparently, I’m Cayenne Pepper
About which they say, “You are very over the top and a bit overwhelming. You have a fiery personality, and you can give anyone a good jolt. You can easily take things up a couple notches, no matter what crowd you’re running with.”
Oh damn, they got me nailed again. It’s a good job the quiz wasn’t “Which Spice Girl are you?” though, because we all know the answer: Old Spice!
What Spice Are You? Via: Island Wench
If you like this blog, please consider buying me a coffee©2008 Cosmos. All Rights Reserved.
.";}i:2;a:10:{s:6:"author";s:11:" ";s:11:"author_name";s:6:"Pamela";s:10:"author_uri";s:25:"http://pamelaheywood.com/";s:5:"title";s:28:"Britain’s Curry Crisis";s:4:"link";s:68:"http://pamelaheywood.com/wordpress/2008/02/22/britains-curry-crisis/";s:2:"id";s:68:"http://pamelaheywood.com/wordpress/2008/02/22/britains-curry-crisis/";s:7:"updated";s:20:"2008-02-22T18:20:28Z";s:9:"published";s:20:"2008-02-22T18:20:28Z";s:7:"summary";s:322:" So, Britain has a curry crisis does it? Yeah, I’m pretty sure it has a few more pressing concerns than that and, personally, I’m more concerned about the future of people from Bangladesh who merely want to improve their lot. You’re going to tell me that Britain is only a small island and you can [...]";s:12:"atom_content";s:9823:"
So, Britain has a curry crisis does it? Yeah, I’m pretty sure it has a few more pressing concerns than that and, personally, I’m more concerned about the future of people from Bangladesh who merely want to improve their lot.
You’re going to tell me that Britain is only a small island and you can only fit so many in before it bursts … Same problem as here in the Canary Islands, but what are any of these people doing that is any different than what I have done?
My next door neighbours back in Birmingham were Bangladeshis - the husband worked at an Indian restaurant round the corner. Nicer neighbours I could not have asked for and, I owe them a debt, because they fed me when when I first moved in and was installing a new kitchen. Their kids used to appear at my door almost as soon as I got in from work, proffering plates of delicious, home-cooked food, because they just couldn’t let me buy take-away every single night.
In those days, I could well have afforded to do so. In fact, mostly, I did. As well as the Bangladeshi-Brummie Indian, the local chippie was run by Greeks, I think. The “Greek” restaurant was run by Iranians, the Chinese possibly was “as advertised” and, I can’t remember what nationality ran the pizza place that delivered (not Italian, anyway), but they all had my custom at one time or another, while the Balti Houses provided my “traditional” Sunday lunch!
Yes, you try telling a Tenerife native that, actually, we really don’t eat that so-called English food that’s demanded by tourists on this island, at home!
Anyroadup, if there’s enough irony in poor Bangladeshi “refugees” (they probably weren’t) feeding a starving “rich” (and that’s a very relative term) westerner, then as for needing authentic staff to produce these authentic meals, the real irony here is that Britain’s new national dish - Chicken tikka masala - is virtually unheard of on the Indian sub-continent. The story goes that it was created by a Bangladeshi chef (very likely in Birmingham too), almost by accident.
Serendipity: a happy accident, I would say, but lets be clear what it is.
Similarly, it’s said that the Balti (Bengali for bucket) was also invented in Brum, probably somewhere in the Balti Triangle. For those not familiar, this should not be confused with Bermuda Triangles nor any other form of exotic location.
Although the same area also produced British reggae band UB40.
About the Balti, it has been observed:
“Thanks to the presence of Asian population, Birmingham is famous for its curries, and known as the curry capital of Britain. A type of curry called “balti” is reputed to have been born in Birmingham, among the Bangladeshi and Punjabi immigrants. Balti can be found now anywhere in Britain, but not in India, Pakistan, or even in Bangladesh.“
Averting the Curry Crisis
Would-be Citizens - with or without cooking skills - can try this entrance exam. Sorry if you fail (as I did and I’m a British citizen already), but bear in mind that the real one will be even more difficult (and I’m damn sure I’d fail that too!)
The rest of you will just have to learn to make your own Chicken Tikka, with or without the masala sauce (gravy), until the crisis blows over.
Chicken Tikka
Serves one person, maybe two if you serve it with rice.
* 1 boneless chicken breast, cubed
* 1 tsp chopped and crushed ginger
* 2 cloves garlic, crushed
* 1 tsp chilli powder
* 1/4 tsp turmeric
* 1/4 tsp salt
* 2/3 cup plain yogurt
* 1/4 tsp curry powder
* 1/4 tsp garam masala
* 3 Tbs lemon juice
* 1 Tbs olive oil
* 1/4 tsp coriander
* 1/4 tsp corn starch
Mix together all of the ingredients together (sic). Let the chicken marinate for 3-4 hours. When it’s ready to go, heat up the grill and grill the chicken on skewers. While they’re grilling, take 1/2 cup of the marinade and put it in a small saute pan. Before heating it, mix in 1/4 tsp corn starch. Heat the sauce until it thickens and then let it bubble for a while. Set that aside until the chicken is done.
Recipe from Jon Sullivan, who says, “Also - This is just a recipe. It won’t make you a good cook. But this one is really easy. I’m sure you’ll do fine.”
Re-create Birmingham Balti restaurant favourites
You too can create a Brummie restaurant-style Balti in minutes with, Authentic Balti Curry Restaurant Recipes Revealed. Co-written by a highly experienced Bangladeshi chef of the award winning Kushi Balti House in Moseley, this book shows how to re-create Birmingham Balti restaurant favourites at home.
David suggests finishing off a Balti meal (equally good after tikka) with Kulfi ice cream. I would beg to differ, but it’s up to you. Try the Ras Malai instead. If you can get to any of the restaurants and Balti Houses in Birmingham’s Balti Triangle, they’re either next door to or are Sweet Centers as well. Good for business, bad news for those of us who love spicy food AND have sweet tooths!
Britain’s Curry Crisis | The UK is in a curry crisis
Photo: Chicken Tikka from Jon Sullivan’s PDPhoto.org
If you like this blog, please consider buying me a coffee©2008 Cosmos. All Rights Reserved.
.";}i:3;a:10:{s:6:"author";s:11:" ";s:11:"author_name";s:6:"Pamela";s:10:"author_uri";s:25:"http://pamelaheywood.com/";s:5:"title";s:41:"Cooking for One: Monday’s Leftovers";s:4:"link";s:80:"http://pamelaheywood.com/wordpress/2008/02/18/cooking-for-one-mondays-leftovers/";s:2:"id";s:80:"http://pamelaheywood.com/wordpress/2008/02/18/cooking-for-one-mondays-leftovers/";s:7:"updated";s:20:"2008-02-18T14:02:36Z";s:9:"published";s:20:"2008-02-18T14:02:36Z";s:7:"summary";s:330:"Who would have thought that this bright and happy looking dish, Vegetarian - Fried noodles with colorful vegetables, was made from leftover vegetables? The writer says, “It is depressing cooking for one because there is always too much foods left. So, I boiled a packet of instant noodles and stir fry it with my left [...]";s:12:"atom_content";s:7636:"
Who would have thought that this bright and happy looking dish, Vegetarian - Fried noodles with colorful vegetables, was made from leftover vegetables?
The writer says, “It is depressing cooking for one because there is always too much foods left. So, I boiled a packet of instant noodles and stir fry it with my left over vegetables from last night dinner.”
This was their delicious result.
Amy’s Table: Food for Families & Friends“Cooking for One” class at EQ
Radio and TV culinary and lifestyle expert, Amy Tobin of Amy’s Table answers a “Cooking for One” Question from Listener, saying she’s “getting more and more requests for “cooking for one” info.”
She offers a few general cooking for one tips in that post, but more importantly, says to “keep an eye out for a “Cooking for One” class at EQ this summer.”
Amy’s Table - videos and recipes for cooking and lifestyle enthusiasts
There you can watch videos of Amy’s shows and download recipes.
The Pioneer Woman Cooks!
Certainly not a specifically Cooking for One entry (the quantity of these Roasted Garlic Mashed Potatoes, for instance was more like enough to feed an army - but then when things look that good, you probably could eat that much of it), but the The Pioneer Woman Cooks! (Via: Plains Girl who was Cooking for One (many times over), has to be the most mouthwateringly tempting food blog I have seen.
I know it’s all a matter of taste, but I love retro look and Ree’s sense of humor, saying “I’m a desperate housewife. I live in the country.” Living way beyond the limits of civilization myself, I have some concept of what she means.
Vegan Cooking For One
Not a lot there at the moment (then I know how difficult it can be finding the time to get these things off the ground), but new blog Vegan Cooking For One, sounds promising for those who want single portion meals, “safe for vegans.”
Dinner by spreadsheet
Slashfood point to an idea: Scott Murphy’s dinner system, Dinner by spreadsheet, which, says the article in Philadelphia Inquirer’s Food Section, “Falling back on the organization from a career in the military, he entered all the recipes and ingredients onto a computerized spreadsheet.”
Well, I’ll admit to being able to get organized enough to plan meals for a month, as I explained back last May, but just how organized (some might say anal) you want to be, depends entirely on your personality. I do know that if you can muster up the discipline then you can not only save yourself from the boring repetition, but you will also save time, money and resources.
More specifically, for those cooking for one, this level of organization means you will only buy what you need and use all of what you buy, without feeling that you are always eating the same thing, or a bunch of leftovers.
More leftover links ….
Whilst I may not have had time to blog them, I have been saving links that looked tasty or interesting (if you can’t wait, you’ll find new additions under cooking in my del.icio.us account). Here’s a selection of dishes I fancied:
• Monday’s Leftovers: Chili Baked Potato
©2008 Cosmos. All Rights Reserved.
.";}i:4;a:10:{s:6:"author";s:11:" ";s:11:"author_name";s:6:"Pamela";s:10:"author_uri";s:24:"http://pamelaheywood.com";s:5:"title";s:35:"I can has loose toof and uvver noos";s:4:"link";s:82:"http://pamelaheywood.com/wordpress/2008/02/15/i-can-has-loose-toof-and-uvver-noos/";s:2:"id";s:82:"http://pamelaheywood.com/wordpress/2008/02/15/i-can-has-loose-toof-and-uvver-noos/";s:7:"updated";s:20:"2008-02-15T20:46:34Z";s:9:"published";s:20:"2008-02-15T20:46:34Z";s:7:"summary";s:310:"(I’m posting this to all categories / feeds so that subscribers to each can see where I’ve been, what I’ve been doing and, can drop in to see the new blog is open for business.) On a routine inspection and rabies jab up the bum (well, in his neck) to renew his passport on Wednesday, we [...]";s:12:"atom_content";s:12950:"(I’m posting this to all categories / feeds so that subscribers to each can see where I’ve been, what I’ve been doing and, can drop in to see the new blog is open for business.)
On a routine inspection and rabies jab up the bum (well, in his neck) to renew his passport on Wednesday, we found that poor Balu (here seen looking fairly miserable) has a loose toof - one of his fangs - that’s infected.
Can we get an ahhhhhh here?
He probably has tooth ache too, but miraculously, hasn’t complained.
Not that you’d notice what “complaining” was with him, because he’s a demanding child anyway, but the fat little urchin has been demanding and eating his food, which I tend to think he would not if the pain were that acute and, consequently, I hadn’t noticed the problem. I’m a bad mother!
So after five days of antibiotics we have to make an appointment to go back to the vet to clean up his gob and possibly remove the offending fang. Goodness knows what this is going to cost: the “routine” annual jabs cost 100 euros already, plus another 60 euros for transport to the vet and back each time.
Maybe if I don’t eat for 3-4 months, we’ll be able to manage this? 
Meanwhile, I have defrosted Wordpress and installed the freezer.
Er, maybe that was the other way around, but I tell you I was getting so confused by the end of it that it could well have been vice-versa.
Moving large / old / multiple blogs from Blogger to Wordpress
When Blogger made Beta/New Blogger compulsory, it effectively stopped working for those of us who hosted large blogs on our own hosting. We had to stick with the old Templates and couldn’t use the widget-based Layouts. Not an issue in itself, but the combination meant that blogs would “not” update, posts would “not” post and when they did, they hung a browser and took hours over it.
This is hardly acceptable at any time, but with time becoming more of an issue for me, procrastinating became more painful than getting on with it.
A word of advice: If you toy with the idea of moving from Blogger to Wordpress, do it sooner rather than later. Do not try to move and combine 4 blogs that have an aggregate total of over 4,400 posts, unless you’re stark raving bonkers.
Oh, it can be done. It just wasn’t going to transfer the straightforward way - which I didn’t really expect it to do - and I could have saved myself days of work if I’d not put this off for years waiting to get an elusive “round tuit.”
Other than that, nobody is ever going to have a mess as convoluted as the one I’d made myself, so no matter what your situation, if you apply yourself …
Read lots of posts (below) on how to move from Blogger to Wordpress:
Top 5 Reasons: Converting Blog From Blogger to Wordpress
Top 3 Problems on Importing Blogger To Wordpress
Move From Blogger To Wordpress and Maintain Permalinks And Traffic
Import blog from Blogger.com into WordPress - Free your blog with freedom
Blogger Sucks. Wanna Move to WordPress? : The Blog Herald
Move Your Blogs from Blogger to WordPress The Easy Way - Digital Inspiration
Import Blogger Posts & Comments to Wordpress Easily
Importing Content « WordPress Codex
Moving from Blogger to WordPress: Best Practices
Migrating New Blogger to WordPress 2 » TechCorner
12 Steps To Convert Your Blog From Blogger To Wordpress
(Yes, ominously, it gets a 12-Step plan! And remember things can change for reasons beyond the control of either myself, the writers of these posts or the Wordpress developers. Your mileage may vary. Batteries not included, etc.)
… I learned that after installing Wordpress (that was easy, my web host has an easy installer), I should be able to import the posts after first converting my self-hosted Blogger-driven blogs (copy #1) into Blogspot blogs (copy #2).
That I did, but was the easy part over, however!
Because, the permission to import from Blogspot to my self-hosted Wordpress installation just would not work. So, I had the bright idea to try to import the Blogspot blogs to my Wordpress.com account. That worked (copy #3).
All four blogs were now combined and the whole exported from there.
That exported file should then, in theory, import into the self-hosted Wordpress (copy #4) and it did, but it only accepts files of up to a certain size (2m whatever that is). I’m guessing here, because I kept it to around 200-300 posts, though from one or two clues I’ve read, I think it might manage 500.
All I know was that it wasn’t having a file with over 4,000 posts.
WARNING: Do not try this at home children!
So what I did next was to open the Wordpress.com export file in a text editor and study the code. After determining what were opening and closing bits of code that needed to be at the top and bottom and, what constituted the record for each post, I then set about systematically and manually chopping this file into about 20 odd parts (of about 200 posts / 5,000 lines each).
These separate files then imported into the self-hosted Wordpress without problem, except it was as boring and repetitive as factory piece work!
And I will reiterate that you have to be VERY VERY VERY careful where you cut, snip and prune this file to maintain your data integrity. Maybe it’s not brain surgery, but I think it would be easy to perform a painful castration!
Finally, after having created this mess, we also now needed to clean up.
The original self-hosted Blogger blogs (copy #1) were easy enough to delete off the server, wholesale. It was also simple to delete the newly created Blogspot blogs (copy #2), by deleting those from my Blogger account. The posts in my Wordpress.com account (copy #3) may have to be done the same way, otherwise deleting posts one-by-one might take until Christmas!
Aside: Yes, someone had to notice and question the “duplicate” posts, well, tough s… Of course, I was concerned about that from the search perspective, but as far as I’m concerned the job itself is a VALID reason for it. These duplications are not remaining online now the task is complete.
The plan, once the old files were removed, was to move the Wordpress installation over to the directory where my personal blog had lived before, placing the blog’s front page in the root directory. This would have preserved some of the old URLS. Following the instructions carefully, however, only results in 500 Internal Server Errors, so clearly this is an issue that needs looking into.
Next on the agenda (partially completed):
• Try to un-break the 404’s that wouldn’t be broke if the above worked.
• Try not to break it too much with each widget / plugin I play with.
• Do a bit better with the design / aesthetic customization.
• Re-Embedify YouTube videos that don’t transfer intact.
• Comment links have not survived the ordeal. This can’t be fixed.
• And then there’s a huge legacy of broken links and images that I have caused myself through this gradual moving and consolidation process. Que sera.
Those, if I can pluck up the courage, might probably be fixed by editing the MySQL database directly. Only maybe though, because that’s not the sort of thing I feel I should be doing without an adult present!
Eventually, I’m hoping that easier management, less fiddling with broken tools and more features available, particularly not having to hang around for ages with my browser “hung” on a non-updating Blogger blog, might mean that I have time to make posts that may actually be interesting or useful to you.
(No, you can’t have both at once and don’t actually bank on either!)
Then I aim to do it all over again, combining two more Blogger blogs (with an aggregate of over 3,000 posts) into another Wordpress installation.
Cat has a loose tooth. To contemplate this, I may have a loose screw!
One last note: Don’t share the mussels that you defrosted from the freezer with the cat - it only results in a 500 Internal Kitty Error - unless you actually enjoy mopping barf off the floors!
If you like this blog, please consider buying me a coffee©2008 Cosmos. All Rights Reserved.
.";}i:5;a:10:{s:6:"author";s:11:" ";s:11:"author_name";s:6:"Pamela";s:10:"author_uri";s:24:"http://pamelaheywood.com";s:5:"title";s:24:"Cooking up a single blog";s:4:"link";s:71:"http://pamelaheywood.com/wordpress/2008/02/08/cooking-up-a-single-blog/";s:2:"id";s:71:"http://pamelaheywood.com/wordpress/2008/02/08/cooking-up-a-single-blog/";s:7:"updated";s:20:"2008-02-08T13:56:00Z";s:9:"published";s:20:"2008-02-08T13:56:00Z";s:7:"summary";s:305:"It must be obvious to the couple of hundred or so of you who subscribe to this blog that things are not exactly going swimmingly here and, they’re certainly not allowing me to post on a regular basis. They are hardly allowing me to cook and eat on a regular basis either, so clearly, something [...]";s:12:"atom_content";s:3271:"It must be obvious to the couple of hundred or so of you who subscribe to this blog that things are not exactly going swimmingly here and, they’re certainly not allowing me to post on a regular basis. They are hardly allowing me to cook and eat on a regular basis either, so clearly, something has to be done.
After having numerous issues to deal with over the last few months, I’m in the - necessarily because of those circumstances - very slow process of deep sixing some of my sites and blogs and, of consolidating and combining others.
In future, I will mostly be including any food and cooking related items (hereinafter referred to as “culinary disasters”) with other thoughts on the pros and cons of single living, amongst the cat hair and other random thoughts at one singular blog that will eventually reside at the front of my personal site. Given all the other constraints, that blog is the best way to keep up with me.
Go to my personal blog here | I dare you to subscribe to its updates
Those who don’t wish to wait, will find that I do manage to clip related stories and other items under the tag of cooking at Del.icio.us (where else?)
All joking aside, I’ve bearly touched on the problems I’m facing and one of the main reasons for doing all this is because I’m now having great difficulties concentrating or working with my deteriorating state of health. Although I have “a paper” that recognizes my incapabilities, I have very little outside help, having been refused benefits because I’m a single person (not a family). Yet I still have to pay the bills, so any donations would be greatly appreciated.
If you like this blog, please consider buying me a coffee©2008 Cosmos. All Rights Reserved.
.";}i:6;a:10:{s:6:"author";s:11:" ";s:11:"author_name";s:6:"Pamela";s:10:"author_uri";s:24:"http://pamelaheywood.com";s:5:"title";s:43:"Chocolate & Spain: a Passionate History";s:4:"link";s:83:"http://pamelaheywood.com/wordpress/2008/02/06/chocolate-spain-a-passionate-history/";s:2:"id";s:83:"http://pamelaheywood.com/wordpress/2008/02/06/chocolate-spain-a-passionate-history/";s:7:"updated";s:20:"2008-02-06T13:13:00Z";s:9:"published";s:20:"2008-02-06T13:13:00Z";s:7:"summary";s:329:" Valor Chocolate a la TazaChocolate con churros: Does it get any better than this? And, is there ever a history in Spain that does not involve passionate emotions? Maybe not. This fascinated me, because I do happen to adore chocolate. Yeah, like who doesn’t, but living in a country where you can buy bread rolls with [...]";s:12:"atom_content";s:5381:"
Valor Chocolate a la TazaChocolate con churros: Does it get any better than this? And, is there ever a history in Spain that does not involve passionate emotions? Maybe not.
This fascinated me, because I do happen to adore chocolate. Yeah, like who doesn’t, but living in a country where you can buy bread rolls with chocolate filling as well as every other means of enjoying the stuff, including chocolate spa treatments!
(The last is the hotel where Jennifer Lopez and Marc Anthony stayed when they came to Tenerife: wonder if she indulged?)
Anyway, the bit that caught my eye in the history was that, “… a series of popes who were consulted during this ongoing debate agreed that since a person drank chocolate rather than eating it, chocolate was not a food, and therefore it did not break the fast.”
On that point, hopeless incurable romantics familiar with the 1998 film, Ever After: A Cinderella Story, starring Drew Barrymore, will note that one of the many historical liberties taken in this romantic comedy is that, “Henry gives Marguerite chocolate at the tennis game [market: even goofs goof and this proves I’ve seen the film about 100 times! Henry claims afterwards that, “The Spanish monks keep sending blocks of it.”] Although the Spanish had brought back cocoa from New Spain, it was not used in France until the 18th century (200 years later), and when it was, it was drunk with vanilla. Solid, edible chocolate like we have today has only been around for about one hundred years.”
The upshot being that, if you drink your chocolate (still the most civilized way, in my mind), you need not be deprived of chocolate during Lent.
Well, not that I was worried or feeling guilty about that in the first place, but some people might be. Although I will venture that with Valentines Day coming up and it falling inside Lent this year and, even if your girlfriend / boyfriend / husband / wife / significant other is catholic, please still don’t expect them to be satisfied with a packet of drinking chocolate or a tub of Nesquik™!
Chocolate & Spain: a Passionate History
If you like this blog, please consider buying me a coffee©2008 Cosmos. All Rights Reserved.
.";}i:7;a:10:{s:6:"author";s:11:" ";s:11:"author_name";s:6:"Pamela";s:10:"author_uri";s:24:"http://pamelaheywood.com";s:5:"title";s:11:"Fat Tuesday";s:4:"link";s:58:"http://pamelaheywood.com/wordpress/2008/02/05/fat-tuesday/";s:2:"id";s:58:"http://pamelaheywood.com/wordpress/2008/02/05/fat-tuesday/";s:7:"updated";s:20:"2008-02-05T13:12:00Z";s:9:"published";s:20:"2008-02-05T13:12:00Z";s:7:"summary";s:374:"I’ve deliberately kept back yesterday’s bread (that’s still delivered here daily), in order to make torrijas or Rebandas de Carnaval (recipe, though they are, less exotically, known as eggy bread) today, but I’m certainly not adverse to tossing the occasional pancake. (The old sugar and lemon will do, but they are also specially good swimming [...]";s:12:"atom_content";s:3676:"
I’ve deliberately kept back yesterday’s bread (that’s still delivered here daily), in order to make torrijas or Rebandas de Carnaval (recipe, though they are, less exotically, known as eggy bread) today, but I’m certainly not adverse to tossing the occasional pancake. (The old sugar and lemon will do, but they are also specially good swimming in miel de palma (palm “honey” or sap) from La Gomera.
And it’s all fattening. Ah well …
This is nothing to do with any religious “requirement” to use up foodstuffs before Lent starts tomorrow - which, I read delightfully described as “Christian Ramadan” - and, frankly, I could (often do) this on any day of the year. Maybe that’s why Pancake Day may be at risk of dying out, if any old day is pancake day?
Here in Tenerife, it’s the day of the Carnaval Main Parade too, which I will probably watch on TV, sat on my fat bum, while stuffing myself.
Shrove Tuesday | Carnaval 2008 in Tenerife | Photo: Nathan Collins
If you like this blog, please consider buying me a coffee©2008 Cosmos. All Rights Reserved.
.";}i:8;a:10:{s:6:"author";s:11:" ";s:11:"author_name";s:6:"Pamela";s:10:"author_uri";s:24:"http://pamelaheywood.com";s:5:"title";s:43:"Healthy Meals Don’t Have To Be Boring";s:4:"link";s:83:"http://pamelaheywood.com/wordpress/2008/01/12/healthy-meals-dont-have-to-be-boring/";s:2:"id";s:83:"http://pamelaheywood.com/wordpress/2008/01/12/healthy-meals-dont-have-to-be-boring/";s:7:"updated";s:20:"2008-01-12T20:57:00Z";s:9:"published";s:20:"2008-01-12T20:57:00Z";s:7:"summary";s:373:" If you been through a grocery check-out or bookstore lately–or even taken a look at the food section in the paper–you’ve probably seen some great recipes that inspire you to eat more healthfully and enjoy meals that tantalize your taste buds while sustaining your body. But “eating healthy” is more than great recipes… it’s [...]";s:12:"atom_content";s:6477:"
If you been through a grocery check-out or bookstore lately–or even taken a look at the food section in the paper–you’ve probably seen some great recipes that inspire you to eat more healthfully and enjoy meals that tantalize your taste buds while sustaining your body. But “eating healthy” is more than great recipes… it’s a way of life. It’s planning, shopping, and thinking differently about food. Truly, removing the stress from the process of creating meals is a major component a healthful diet.
First of all, what is “healthy food”? Current nutritional consensus holds that healthful diets consist of lean meats and fish, whole grains and fewer processed foods, which tend to have more added sugars, starch and less fiber. Fiber is known to be especially beneficial and whole grains are a great source, but so are nuts and leafy green vegetables. Lastly, a truly healthful diet has reduced amounts of fat, sodium and added sugars, all of which are plentiful in processed foods.
“Fat” is a bit of a dirty word in nutritional terms, but–in its best forms–is necessary and even beneficial. Limit butter, and opt for a drizzle of good olive oil on bread and in cooking. For cooking at higher heats, grapeseed oil is a great choice.
To support your healthy eating plan, stock your pantry wisely, focusing on the kinds of cuisine you prefer. Start with the basics: good olive oil, reduced fat/sodium broth, brown rice, whole wheat pasta, dry beans and lentils. Then if you particularly enjoy Tex-Mex, add good chili powder, cumin, oregano and tomato paste. If Asian fare is always a favorite, keep low sodium soy sauce, ginger and sesame oil on hand, along with longer grain rice… you’ll always be able to whip up a fabulous meal with some fresh lean meat and vegetables.
A well-stocked pantry includes fresh dried spices that allow you to experiment with flavors and make otherwise bland dishes really “pop”! Buy your spices in the bulk foods section of your favorite grocery store. These will be fresher and more flavorful than the jarred variety…especially if your spices came WITH your spice rack! Throw those out and start over with fragrant, freshly milled spices that you store in air-tight containers.
With your pantry all put together, you’re ready to start planning some meals! A little extra prep time when you come in from the grocery store will make subsequent dinner projects quick and easy. Apportion fresh meats into ziploc bags with marinades right away. Those you won’t eat in the next day or two can be frozen for extra time to take in flavor! Plan more than one meal in a week that use that same fruits, vegetables and fresh herbs–wash and chop those right away.
For the busy cook, concentrate on meals that can be put together in 20-30 minutes. Chicken breasts, pork tenderloin, fish and seafood are all choices that do not require lengthy cooking times. Add a quick- cooking grain, steamed vegetables or a salad and you’ve got a well-balanced, tasty and healthful meal in no time!
Here are a couple of great recipes to get you started.
Moroccan Spiced Pork Tenderloin
Tender, juicy pork tenderloin is a cinch when you follow these simple rules. Sear the meat over medium high heat to seal in the juices. Use a food thermometer and make sure you only cook the meat to 150 degrees. Let the meat rest (covered loosely with foil) for at least 5 minutes after you remove it from the oven.
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 tablespoon olive oil
1-1/2 pounds pork tenderloin
Heat oven to 400 degrees.
Combine spices in a small bowl. Season pork on all sides with spice mixture.
Heat oil in 12-inch ovenproof skillet on med high heat. Sear tenderloin until brown on all sides (about 4 minutes).
Place skillet in oven, bake for 15-20 minutes or until the internal temperature of the pork reaches 145-150 degrees.
Remove from pan. Cover pork loosely with foil and let rest for 5 minutes. Slice and serve.
Serves 4
Couscous with Dried Fruit
Couscous has got to be the quickest side dish on earth. Add your favorite herbs, spices, veggies and even nuts to make your own signature dish.
1 1/4 cup vegetable broth
1/4tspsalt
3/8tspcinnamon, ground
1tbsp butter or olive oil
1cupcouscous
3tbsp dates, chopped
3tbsp cherries, dried
3tbsp golden raisins
Bring broth, salt, cinnamon, and butter or oil to a boil. Stir in the couscous, dates, cherries, and raisins. Return to a boil. Cover and remove from heat. Let sit 5 minutes. Fluff with a fork and serve.
Serves 4
About The Author: Toni Tanner Scott, Personal Chef and Cooking Coach, http://www.DinnerMadeSimple.com
If you like this blog, please consider buying me a coffee©2008 Cosmos. All Rights Reserved.
.";}i:9;a:10:{s:6:"author";s:11:" ";s:11:"author_name";s:6:"Pamela";s:10:"author_uri";s:24:"http://pamelaheywood.com";s:5:"title";s:78:"Slow Cookers Are Not All The Same - The Right Crockpot Makes a Big Difference!";s:4:"link";s:122:"http://pamelaheywood.com/wordpress/2008/01/10/slow-cookers-are-not-all-the-same-the-right-crockpot-makes-a-big-difference/";s:2:"id";s:122:"http://pamelaheywood.com/wordpress/2008/01/10/slow-cookers-are-not-all-the-same-the-right-crockpot-makes-a-big-difference/";s:7:"updated";s:20:"2008-01-10T10:41:00Z";s:9:"published";s:20:"2008-01-10T10:41:00Z";s:7:"summary";s:290:"If you really want the best results from your crockpot recipes then you don’t want to go too cheap on your spending. But on the other hand, you also don’t need the deluxe super model either. You’ll need to do a little bit of research here as I’m not in the [...]";s:12:"atom_content";s:3628:"If you really want the best results from your crockpot recipes then you don’t want to go too cheap on your spending. But on the other hand, you also don’t need the deluxe super model either. You’ll need to do a little bit of research here as I’m not in the business of endorsing any particular brand. But you may be pleasantly surprised that all you may need to spend is around $40.
If you decide on any of these brand names- brand names like Rival, Hamilton Beach, Kitchen-Aid, Cuisinart or Proctor Silex - you won’t go wrong. Don’t go cheap since you will get what you pay for -you will want your slow cooker to last for quite a few years.
Don’t skimp on the quality and features in your search for a good deal. You will want an automatic shut-off and warm feature which means you don’t have to make it home by the time the meal is finished cooking. The slow cooker will automatically switch to a gentle warming mode. This helps when you are serving a large meal by keeping stews, soups, and other dishes ready to serve.
Once you have settled on the brand and model, now pick the size. Some of the most popular sizes for slow cookers are the 3.5 and 4 quart models. Smaller and larger are available to suit your needs as well, depending on the size of your family.
Now there is no ‘perfect’ recipe when it comes to slow cooking. The blended flavors of a few choice ingredients is what the slow cooker is good at. There is no end to the types of foods you can cook in a crockpot. From sauces and soups, stews and roasts, it does them all well.
Remember, fast food is out and slow cooked meals are in. A delicious meal can be as simple as tossing some ingredients into the pot before everyone leaves for the day.
And if you’re short on recipe ideas you will find many websites online which are dedicated to crockpot recipes. You will find mega-ingredient recipes for when you have extra time to dedicate, and you will also find recipes which require as little as 3 ingredients! Or you can dig out some of your own family favorite recipes that you know will always go over well.
And when you come home after a long hard day of working and running errands, you will be greeted by an aroma-filled home and a ready to eat dinner!
Author: Tony Buel http://www.my-crockpot-recipes.com
If you like this blog, please consider buying me a coffee©2008 Cosmos. All Rights Reserved.
.";}}s:7:"channel";a:7:{s:5:"title";s:16:"Cosmos Cooking";s:8:"subtitle";s:261:"Former accountant, recovering journalist and serial cat collector, Pamela Heywood is British by birth and has lived on the Spanish island of Tenerife since 1992. She is fluent in three languages; English, Spanish and Rubbish. This blog is written in the latter.";s:7:"updated";s:20:"2008-04-05T10:27:34Z";s:9:"generator";s:9:"WordPress";s:4:"link";s:34:"http://pamelaheywood.com/wordpress";s:2:"id";s:34:"http://feeds.feedburner.com/Cosmos";s:9:"link_self";s:34:"http://feeds.feedburner.com/Cosmos";}s:9:"textinput";a:0:{}s:5:"image";a:0:{}s:9:"feed_type";s:4:"Atom";s:12:"feed_version";N;s:5:"stack";a:0:{}s:9:"inchannel";b:0;s:6:"initem";b:0;s:9:"incontent";b:0;s:11:"intextinput";b:0;s:7:"inimage";b:0;s:13:"current_field";s:0:"";s:17:"current_namespace";b:0;s:5:"ERROR";s:0:"";s:19:"_CONTENT_CONSTRUCTS";a:6:{i:0;s:7:"content";i:1;s:7:"summary";i:2;s:4:"info";i:3;s:5:"title";i:4;s:7:"tagline";i:5;s:9:"copyright";}s:4:"etag";s:36:""e558827a70267a26367ee9ead94b4883" ";s:13:"last_modified";s:31:"Sat, 05 Apr 2008 10:27:34 GMT ";}