Monthly Archives: May 2016

PETER USTINOV

Published on Apr 23, 2013

The late, great man of modern storytelling. As Parkinson said of him “gods gift to talk show hosts”.
This compilation of clips of interviews that parkinson did with him (7 times in all!) shows his wonderful genius as a raconteur and his razor sharp wit. As he said of himself, “I’m betrothed to laughter, the most civilised music in the universe”.
What a poor place the world is now without him, not just for his comedic talent but his tireless humanitarian work with UNESCO & UNICEF.
Sit down, be entertained and be prepared to laugh with one of the great storytellers of modern times.

A FLASH HISTORY OF THE WORLD

Seventeen year old Joe Bush got a high school assignment to make a video reproduction.
He chose history as a theme and tucked it all into two minutes.
Joe took pictures from the internet; added the sound track “Mind
Heist” by Zack Hemsey (from the movie Interception) and came up with  this.
Incredible work for a 17-year old. Just finding the pictures was a formidable task.
Hold on to your seat. This moves fast.

http://marcbrecy.perso.neuf.fr/history.html

Emeril’s New Orleans-Style Red Beans and Rice

One of my favourite dishes (acquired when we visited New Orleans a while ago) and discovered again on Food.com.

Rib-Sticking!

Photo

ABOUT THIS RECIPE

“”Oh yeah, this is it!” – are the words my husband declared when he tried this recipe for red beans and rice. He was craving New Orleans-style red beans and rice and I had never made it before- so this is the recipe I searched for and tried and it was delicious!! The kids thought it was great too. I only made a few small changes to Emeril’s, like adding more sausage than the recipe called for and letting a smoked ham hock cook with the beans for the first two hours..other than that everything is the same. This is not a quick meal, but great for a lazy day at home.”

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1 cup onion, chopped
  • 1 bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon fresh ground pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 smoked ham hock
  • 12 ounces smoked sausage, cut cross-wise into 1/4 thick slices
  • 1 lb dried red beans or 1 lb red kidney beans, rinsed, sorted, soaked overnight and drained
  • 3 tablespoons garlic, chopped
  • 10 cups water
  • steamed rice

DIRECTIONS

  1. Heat the oil in a large saucepan over med-high heat. Sauté the onions, bell pepper, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and sauté for 5 to 6 minutes
  2. Add the beans, garlic and 10 cups water to the pot. Bring to a boil, reduce the heat to medium, and simmered uncovered, stirring occasionally for about 2 hours.
  3. Add more water if the mixture becomes dry and thick.
  4. After about 2 hours of initial cooking use a wooden spoon to mash about half of the mixture against the side of pot.
Page 2 of 2Emeril’s New Orleans-Style Red Beans and Rice (cont.)

DIRECTIONS

  1. Continue to cook, stirring occasionally, for about another hour or until the mixture is creamy and the beans are soft.
  2. Add more water if it becomes too thick. The mixture should be soupy but not watery.
  3. Remove the bay leaves and serve with steamed rice.

NUTRITION FACTS

Serving Size: 1 (446 g)

Servings Per Recipe: 8

Amount Per Serving
% Daily Value
Calories 202.7
 
Calories from Fat 148
73%
Amount Per Serving
% Daily Value
Total Fat 16.5g
25%
Saturated Fat 4.7g
23%
Cholesterol 27.5mg
9%
Sugars 1.7 g
Sodium 683.1mg
28%
Total Carbohydrate 6.4g
2%
Dietary Fiber 0.8g
3%
Sugars 1.7 g
7%
Protein 8.4g
16%
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