ShareDish is about passion for food, and sharing the things you like. Maybe even with a recipe. The second ShareDish Wednesday took place last week. Here’s an look back on the wonderful dishes shared. Be sure to join us for ShareDish Wednesday 3, on 7 March. Theme to be revealed on Twitter and of course the ShareDish Facebook page.
It all starts with the beans.
You need to get that right.
Next is the machine.
Grinding, pressure, the works.
Then it’s a matter of tasting,
trying, experimenting.
Maybe even mixing and blending.
Until you get it right:
the perfect coffee brew.
But you will notice that
it does not exist.
What is the perfect coffee today,
might not be tomorrow.
The trying and tasting will continue
because today, you’re a different person,
than who you were yesterday
or will be tomorrow;
making each perfect combination
of you and your coffee unique.
Every day again.
Actually, this was a status update while I was out walking the dog. Then I realised, it would actually fit quite well in my APoemEveryday project. So, here it is:
Amazing the difference a few degrees
and a chill factor breeze
can make.
Or am I gettingused to the cold?— Arjan Tupan (@arjantupan) February 4, 2012
I’m dressed in a way
anti-burka laws forbid.
But: my face won’t freeze.
A package arrived the other day
with an online ordered book in it.
A book written by my favorite poet.
She has the amazing ability
to take what seems the ordinary,
the mundane, and turn it into
amazingly beautiful verses.
The next day the news came
that she had passed away.
How odd is that?
No more will she find beauty
in everyday things and
write poems about it.
But still, through the work
she leaves behind for us,
she will inspire, amaze and
open our eyes to the
beauty in the ordinary.
Thank you Wisława Szymborska
for all you’ve brought us,
even by the hands of death
it can never again be undone.
Continue reading
For the second ShareDish Wednesday I made Crispy Fragrant Jumbo Prawns, a recipe from Jamie Oliver’s Cook with Jamie book. They’re delicious, and super easy to make.
First, you get some nice big tiger prawns. Fresh, of course.
Fresh tiger prawns, straight from the sea
For the crispy, fragrant jacket, you need to have some bread crumbs, and mix some lemon zest, grated parmesan, fresh coriander and a bit of olive oil into it.
Bread crumbs mixture
When you have that, you can let it work a bit. In the mean time, you can clean the prawns. Chop off the head, remove the scales (I leave the last bit and the tail on), and cut open the back to remove the little intestine that’s there.
Cleaned prawns
To coat the prawns, you need something to make the bread crumbs stick. In the original recipe, it’s egg. I added a bit of milk to that before whisking it, to keep the end result a bit more moist.
Egg and milk, the glue for the crust
Take the prawns by the tail, pull them through the egg/milk mix and then through the bread crumb mix. Put them on an oven tray covered with baking paper.
Prawns ready for the oven
Bake them in the oven (at aboout 200º C) until they look ready. Pink tails and a golden jacket. It will take about 10 minutes.
Enjoy!
Crispy fragrant jumbo prawns
The temperature is dropping
even further here in Riga.
People dive deeper into
their warm winter coats.
We hurry. From one warm
inside to the next.
The river is frozen,
and so is the beach.
People are skating
on the Gulf of Riga.
Winter. It’s cold.
A poem every day,
thirty in a row.
Not easy, I must say,
to get into that flow.
But now that I am here,
I’ve got too far to stop,
and this became, I fear,
a project I can’t drop.
So here is number thirty one,
The next in a lengthy line,
I sure hope you’re having fun,
and appreciate this rhyme.
I’m looking up at the ceiling again,
and see two too familiar faces.
The arms that go with them,
are putting instruments in my mouth.
I’m still not done here, and I wish
next week would be the last time.
But it isn’t.
Gently we flow through
another lazy Sunday:
sleeping in, late breakfast,
a bit of shopping and
take-out pizza.
Tomorrow another week starts.
We’ll be ready for it then.
