HERE'S A LITTLE PROVERB YOU SURELY OUGHT TO KNOW;
Horses sweat and men perspire but ladies only glow.
(whoever wrote that must have been on HRT)
American literature has a long tradition of “immigrant fiction”, novels which tell of
This is the story of Aziz Arkoun, a young illegal immigrant from
The other Algerians are a motley crew, some are loosely related to one another and to Aziz, some are working legitimately, some are involved in credit card fraud, shoplifting, drugs and smuggling. They are not religious, taking to drinking, and promiscuous sex with gusto, most of them regard fundamentalist Muslims as “mosque heads”, and they have no real empathy with the politics of terror: ''Irhabiya, khandjiya mujahadeen, jihadists, terrorists. Same, same, same same,'' says one.
Their muddled views on
This was a difficult book to read, my knowledge of the Algerian political situation and the civil war is non-existant, and the author describes the incidents in Aziz’s past life in such a confusing way that I couldn’t always tell who was doing what to whom, and became really irritated. The same was true about what was going on with the various Algerians in
"The CIA has no one in
George Bernard Shaw’s comment that the Its only finding things like this that make me remember what a huge population
Apparently there are a whole lot of people in the
How absolutely awful if those poor thin-skinned little Yanks were to be contaminated by the fact that on Wikipedia dates are referenced as BCE or CE rather than BC and AD, and that words are usually given the English spelling rather than the American spelling – eg: flavour not flavor;
Aah, diddums. You SHALL have your own ikkle wikkle encyclopedia on the big bad web. It would be too, too horrid if you had to read anything from another point of view.
Its only finding things like this that make me remember what a huge population
Up in Scotland last week I went out to a wonderful restaurant
The Cellar, in Anstruther for a celebratory meal with my APs. I've eaten there several times over the years and the seafood is always superb. After dithering over the delights on the menu I finally chose scallops as my main course. They were divine. Whilst enjoying coffee and a digestif at the bar afterwards, I was wondering aloud why when I cooked scallops at home they were always so tough when the ones I had just eaten were tender as butter. To my chagrin, my musings had been overheard by the chef/patron Peter Jukes, who proceeded to talk me through a master class in how to cook scallops to perfection. Apparently I was making the common mistake of cooking them for too long. Inspired by this, I purchased some fresh king scallops the next day and brought them down to London as a treat for my DH and son.
Here are Peter Jukes' words of wisdom:
Only use fresh scallops, not frozen.
Prepare everything else needed for the final dish before cooking the scallops.
The pan you cook them in should be very, very hot before you put them in it.
Only use a tiny drop of oil to cook them.
Do not put too many in the pan at once.
Place them in the pan and DO NOT, stir them about, shuggle them or anything else for half a minute whilst they caramelise slightly on the base. Then turn them over and cook for a further minute on the other side. A quick squeeze of lemon juice, a knob of butter (or garlic butter) and a quick stir and they are done.
HERSCHELIAN'S HOT SCALLOP SALAD
3 King scallops per person
3 asparagus spears per person
6 small new potatoes per person
Salad leaves - I used a mix of frisee, rocket and oakleaf
Juice of a lemon
Salt and Pepper
A little roughly chopped parsley and lemon wedges to garnish
(I had six Quail's eggs left over from something else so I added them as well, but they are not essential)
Olive oil for dressing
Boil the potatoes until just cooked, keep warm.
Trim the asparagus spears, and if very large cut each into two, steam until tender (you can do this in a steamer basket over the potatoes).
Place a good amount of mixed salad leaves on each plate.
Cook the scallops as described above.
Arranged the potatoes, cut in half lengthwise, the asparagus and the scallops over the salad leaves. Spoon the butter/lemon juice from the pan over each plate as a dressing. Garnish with a wedge of lemon, and put olive oil on the table in case anyone wants more dressing.