Tagged by the ABC game

The rules are :

1. To each letter of an alphabet, write a word connected to you

2. Tag 6 people

I was tagged by Meme

Accessories, I love accessories particularly those made from natural materials.

Bookworm, I love reading and cannot imagine my life without books to take me away from reality.

Cooking my new hobby and passion.

Dancing something I've always wanted to learn more of... ballroom, Latin etc.

Enthusiasm is something I attack my life and many things with....

Family and friends, my immediate family and close friends mean the world to me and keep me grounded.

Gladiolas, these flowers signifies the emergence of Spring for me, my favorite season.

Hairouna- My homeland SVG's Carib name (It means Land of the Blessed)

Iceberg, my nickname at work as I'm always complaining that cold... Brrrrrrrrrrr

Jest; you gotta be a joker to take a joke.

Kids I enjoy hanging out with kids... but love giving them back to their parents.

Literati; A Yahoo word game similar to scrabble which I'm hooked on.

Music is life; where would I be without music to keep me sustained.

Neat freak, I don't do well with clutter or mess.

Objectives; my life is governed by objectives, it helps me to reach certain self set goalposts

Poetry; a late bloomer, but my one true means of venting.

Quintessential this word rolls off my tongue so nicely, it also nicely describes my best friend, he's a quintessential gentleman I always tell him.

Romance, I believe in romance and being romantic whenever possible

Soca music, the music of carnival I love me some good soca.

Twins: I love that I'm a twin, even though he's annoying, I love my twin to bits.

Urges, I have so many random urges that gets me into trouble sometimes... :)

Vague; I absolutely hate when people are being vague, say what you've gotta say or say nothing.

Winning; I am the world's most sour loser.

X-mas... I know I'm cheating slightly... I go crazy over decorations and color coordinate my tree and wrapping paper.

Young Island; a small island off St Vincent; I would love to get married here, someday.

Zest; it's important to retain a zest for life or you will go crazy.

I have decided to Tag: ALS, pinpong, Jacqueline, madeinthe80s and since I'm new here I'll be leaving it at 4.

Have fun..

Inner Sanctum

Inner Sanctum

Wintry and dark

Murky shadows abound

Smells of rotting dank

Seize and surround.

Hairs stand on end.

Uncontrollably shivering

The chill courses through and deepens.

Demanding to leave its stamp, lingering

Reluctant to surrender,

Wrestling to get free

From its clawing pincers

Visualising brighter territory,

I imagined perfection.

It was a figment,

Of misplaced imagination;

In this frantic quest for fulfilment.

What once lay before me,

I now earnestly see.

Overlooked foolishly,

Viewed with a blindfolded heart, impatiently

Now truly I see me.

Now truly I see….

Copyrighted© 2008 by DDS 27/03/08

Solitude

In life we each search for a reason, a reason to be who we are a reason to continue living and more than anything we search for something profound that will not only inspire ourselves but others out there who unbeknown to us actually see us as their role models or a source of inspiration.

I am still searching for my reason, my prayer; that I will find it soon... what ever it may be... until then...

I stand alone... feeling presently dejected

I can't pinpoint anything, or say what exactly has happened to bring about this shift in mood, except that it is the feeling that has currently taken over my complete being.

Strange it is... that one can be surrounded by so many people and so many forms of entertainment yet feel down in the dumps and bored out of their skull. I have just been chatting to my two best friends... simultaneously ALS and JP and yet not even my brief conversations with either of them could make me feel any better, in fact I would say that prior to speaking to them both I was feeling quite happy and upbeat.

I am still unsure as to what caused the sudden shift in mood, though it may be something to do with what I was discussing with them both, and a realisation that I am more or less in the same place I was 2 years ago emotionally and spiritually. In essence this realisation has somewhat disappointed me, I have high hopes and aspirations for myself and the thought that I haven't changed or grown much in a 2 year period has left me despondent. Who knows maybe my friends and family may disagree with me; however from my vantage point looking down... not a lot has changed.

I am still unsure about too many things in my life; personal and professional and in my mind there shouldn't be any room for uncertainty.... it shouldn't be a word I become familiar with.... and so I shall remind myself of my quest for Inner Sanctum.

Finally...

I have finally finished updating my blog with the recipes of the meals I have cooked thus far.

It has been a chore. I'm really enjoying cooking at the moment, lets hope I can last for the rest of the year cooking something different every week. My twin did not have the pleasure of eating my meal this week, I attempted to tell him what I made and I was met with resistance his words; " I don't want to know what you cooked because I didn't have any".

Work today was a chore... one of my colleagues has moved on to greener pastures and I am very happy for her, she will be missed however. It is so sad when you build up a relationship with someone you work with and they move on... but it's all part of the cycle of life.

Cannelloni Al Forno... Recipe

Serves 4-6

Ingredients:

450 g (1 lb, 4 cups) skinned and boned chicken breast, cooked
225g (8 0z) mushrooms
2 garlic cloves, crushed
30 ml (2 tbsp) chopped fresh parsley
15 ml (1 tbsp) chopped fresh tarragon
1 egg, beaten fresh lemon juice
12- 18 cannelloni tubes
475 ml (16 fl oz, 2 cups) ready made tomato sauce
50 g (2 oz, 2/3 cup) freshly grated Parmesan cheese
salt and pepper
1 sprig fresh parsley, to garnish

Method:

1. Preheat the oven to 200 C (400 F, Gas 6). Place the (cooked) chicken in a blender or food processor and blend until finely minced. Transfer to a bowl.

2. Place the mushrooms, garlic and tarragon in the food processor and blend until finely minced.

3. Beat the mushroom mixture into the chicken mixture thoroughly, then add the egg, salt and pepper and lemon juice to taste and mix together well.

4. If necessary, cook the cannelloni in plenty of boiling water according to the instructions, then drain well on a clean dish towel.

5. Place the filling in a piping bag fitted wit a large plain nozzle. Use this to fill each tube of cannelloni once they are cool enough to handle.

6. Lay the filled cannelloni tightly together in a single layer in a buttered shallow ovenproof dish. Spoon over the tomato sauce and sprinkle with Parmesan cheese. Bake in the oven for 30 minutes or until brown and bubbling. Serve garnished with a sprig of parsley.

Friendly Tip: If cooking the cannelloni tubes prior to filling, be mindful of cooking them too soft as this can cause them to split when filling. Instead you may choose to cook them for half of the instructed time as they will be cooked for a further 30 minutes in the oven.

Crunchy Stuffed Chicken Breasts

Serves 4
Ingredients:

4 Chicken breast, boned
25 g (1oz, 2 tbsp) butter
1 Garlic clove, crushed
15 ml (1 tbsp) Dijon mustard

For the stuffing

15 g (1/2 oz, 1 tbsp) butter
1 bunch spring onions, sliced
45 ml (3 tbsp) fresh bread crumbs
25 ml (1 oz, 2 tbsp) pine nuts
1 egg yolk
15 ml (1 tbsp) chopped fresh parsley
salt and black pepper
60 ml (4 tbsp) grated cheese

For the topping

2 bacon rashers finely chopped
50 g (2 oz, 1 cup) fresh breadcrumbs
15 ml ( 1 tbsp) grated Parmesan cheese
15 ml (1 tbsp) chopped fresh parsley

Method:

1. Preheat the oven to 200 C (400 F, Gas 6). To make the stuffing, heat 15 g (1/2 oz, 1 tbsp) of the butter in a frying pan and cook the spring onions until soft. Remove from the heat and allow to cool for a few minutes.

2. Add the remaining ingredients and mix thoroughly.

3. To make the topping, fry the chopped bacon until crispy, drain and add to the breadcrumbs, Parmesan cheese and fresh parsley.

4. Carefully cut a deep pocket in each of the chicken breasts, using a sharp knife.

5. Divide the stuffing into four and use to fill the pockets. Put in a buttered ovenproof dish.

6. Melt the remaining butter, mix it with the crushed garlic and mustard, and brush liberally over the chicken. press on the topping and bake uncovered for about 30- 40 minutes, or until tender.


Friendly Tip: If like myself you don't have sufficient time to make the stuffing then you may choose to use a ready made packet of stuffing mix.

Spring Onion and Humus Baked Potatoes

Serves 4


Ingredients:

4 baking potatoes, scrubbed
150 (5 0z) humus
4 Finely chopped Spring Onions
Salt and black pepper

Method:

1. Prick the potatoes all over with a fork. Bake in a preheated oven at 220 C (425 F, Gas 7) for 1-1 1/4 hours until tender.

2. Cut the potatoes in half lengthwise, scoop out the flesh and turn it into a bowl. Add the spring onions, humus, and salt and pepper to taste. Fill the potato skins with the mixture, return to the oven, and cook for 20 minutes or until piping hot. Serve at once.

Friendly Tip: These can be served as an accompaniment to a meat dish or as a starter, by serving each person with half of a potato as opposed to a whole. You may also chose to add soft cheese to the humus and spring onion mixture and Parmesan cheese on top to garnish.

Enjoy...

Cheese and Olive Bites

Serves 4

Ingredients:

175 g (6 0z) mature cheddar cheese, grated
90 g (3 0z) plain flour
15 g (1/2 oz) butter, plus extra for greasing
1 tsp paprika
1/2 tsp mustard powder
20 Pimento-stuffed green olives
cayenne pepper and parsley sprigs to garnish

Method:

1. Work the cheese, flour, butter, paprika and mustard powder in a food processor until the mixture resembles fine breadcrumbs.

2. Flatten the dough mixture, and wrap around the olives.

3. Butter a baking tray. Add the wrapped olives and bake in a preheated oven at 200 C(400 F, Gas 6) for 15 minutes until the pastry is golden.

4. Remove the cheese and olive bites from the baking tray and leave to cool slightly.

5. Serve warm or cold, sprinkled with cayenne pepper, and garnished with parsley sprigs.


Friendly Tip: If you have kids you may choose to omit the olives and use diced sausages instead and omit garnishing with cayenne pepper as seen above.

All in all a tasty starter that whets the appetite.

Frozen Lemon Flummery

Serves 4


Ingredients:

150 ml (1/4 Pint)
double cream grated zest and juice of 1 large lemon
175 g (6 oz) caster sugar
300 ml (1/2 pint) milk
Pared zest of lemon, cut into strips to decorate

Method:

1. Whip the cream until it forms soft peaks. Add the lemon zest and juice, caster sugar, milk, and mix until evenly blended.

2. Pour into a shallow freezerproof container, cover, and freeze for at least 6 hours until firm.

3. Cut the mixture into chunks, then transfer to a food processor and work until smooth and creamy. Pour into 4 individual freezer proof dishes and freeze for about 8 hours.

4. Blanch the strips of lemon zest in boiling water for 1 minute. Drain, rinse, and pat dry.

5. Decorate the flummery with the strips of lemon zest to serve.

Friendly Tip: You may choose to serve your flummery with a dollop of whipped cream as I did. Also rather than serving as decorative pieces only; the parred lemon zest can be caramelized as opposed to blanching. Should a Lemon flummery not be to your liking other options are Orange, or even orange, lemon, and passion fruit (I need to try this one someday soon).

Thai Red Beef Curry... Recipe

Serves 4-6

Ingredients:

3 tbsp sunflower oil
1 kg (2lb) chuck steak, trimmed and cut into 2.5 cm (1 in) cubes
8 Cardamon pods, split
2.5 cm (1 in) piece of cinnamon stick
2 bay leaves 6 cloves
8 black peppercorns
1 large onion, chopped
5 cm (2 in) piece of fresh root ginger, peeled and grated
4 garlic cloves, crushed
4 tsp paprika
2 tsp cumin seeds, coarsely ground
1 tsp coriander seeds, coarsely ground
1 tsp salt 1/2 tsp cayenne pepper
600 ml (1 pint) water
90 g (3 oz) plain yogurt
1 x 400 g (13 oz) can chopped tomatoes
1 large red pepper, cored seeded, and cut into chunks

Method:

1. Heat the oil in a large flameproof casserole, add the beef in batches, and cook over a high heat until browned all over. Lift out with a slotted spoon and drain on paper towels.

2. Add the cardamon pods, cinnamon stick, bay leaves, cloves, and peppercorns, and cook over a high heat, stirring for 1 minute. Remove from the pan and tie in a muslin bag.

3. Add the onion to the pan, and cook over a high heat, stirring, for about 3 minutes until beginning to brown. Add the ginger, garlic, paprika, cumin and coriander seeds, salt, cayenne pepper and 4 tbsp of the water. Cook, stirring, for about 1 minute.

Return the beef and spices to the casserole, then gradually add the yogurt, stirring. Stir in the remaining water. Add the tomatoes and red pepper, and bring to boil. Cover and cook in a preheated oven at 160 C (325 F, Gas 3) for 2 hours or until tender. Remove the bag of spices before serving.

Friendly Tip: You do not necessarily require chuck steak, a good portion of boneless beef, bought from a butchers will be just as good.

Pineapple and Stem Ginger Pavlova

Ingredients:

4 egg whites

250 g (8 oz) caster sugar

1 1/2 tsp corn flour

1 1/2 tsp white wine vinegar

Topping

375 ml (13 oz) double cream

60 g (2 oz) stem ginger in syrup, cut into matchstick strips

1 x 400 g (13oz) can pineapple rings, drained

Method:

1. Preheat oven to 160 °C (325 °F, Gas 3). Mark a 23 cm (9 in) circle on a sheet of non-stick baking parchment, turn the paper over, and line a baking tray.

2. Whisk the egg whites until stiff, and then add the sugar 1 tsp at a time, whisking the mixture constantly.

3. Blend the corn flour and vinegar and whisk into the egg white mixture.

4. Spread the mixture inside the circle on the baking parchment, building up the side so that it is higher than the middle. Place in the oven, then immediately reduce the heat to 150 °C (300 °F, Gas2).

5. Bake the meringue for 1 hour or until firm to the touch. Turn off the oven and leave the meringue inside for another hour.

6. Peel the lining paper from the meringue and transfer the meringue, and transfer the meringue to a serving plate. Leave to cool.

7. Before serving, whip the double cream until stiff, and stir in half of the stem ginger strips. Spoon the mixture into the middle of the meringue. Top with the pineapple rings and the remaining stem ginger strips.

Friendly Tip: The meringue based can be made a day in advance and kept in an air tight container in a cool place until needed. Should you require a bit of flavor in your whipped cream, add a drop or two of vanilla essence.