Blogland Lane Logo by our own Tessa Edwards

Sunday, August 30, 2009

# 9 Rear: Mr Ryan

My name is Ryan and this is my house!
I am two and a half years old. Are there any other kids on Blogland Lane?
Could someone build a playground for all the kids--something that includes Elmo, Bob the Builder, and the Cat in the Hat, with swings and sand and seesaws and a water park? My gram said there are some talented people who live here who might be able to make a really neat playground.
It's okay if grown-ups want to use it too.
Any one who wants to visit me in my house can come in as long as you knock first. It fits even big grownups as long as they don't try to stand.

Thanks ~

What a great time... even tho I may have had a bit to much red wine...
I hope no one minded me dancing on a table or 2. : )

Yes I did have a couple of guests but they left before I served the a.m. coffee, you know who you are... next time lets have coffee or tea and talk...

I loved having this pot luck...

I can host the next one if need be... around the campfire!

Saturday, August 29, 2009

What a party!

I've been having so much fun at KJ's potluck party!
Smoozin with all of you...
Laughter and swaping stories...

What will be next?

Brunch at my nomadic place?

# 9 Potluck

What a great potluck! It's not over: with a full orchestra arranged by Wieneke, amazing food, plenty of drinks, and thoroughly fascinating people, the party's moving to my backyard and will probably continue into the night. I finally got my enchilada verdes heated and out on the table. There is still plenty of food but it's going fast.
Here's what I love: I'm seeing groups of neighbors together, 2, 3, 4, 6 people laughing together, swapping stories about their countries and recipes and characteristics that make them unique. What a great way to get to know one another.
Because I'm feeling a bit under the weather, I've been moving slowly and eating less than I normally would. But the festivity has not gone unnoticed by me. And I'm glad some neighbors know that they are welcome without having to bring food. This is Blogland Lane, where who you are and what you do is supported, no pressure, just appreciation.
You know, often when I throw a party I'm afraid no one will show up. So thanks, neighbors, for coming! And Middle and Marion and Sonia and Mim, I can't believe you cleaned the kitchen so damn fast.
Wowie! Woo Hoo! I'm happy!

making mead...


by Baron Sir Riekin ap Gruagach

Being a simple recipe and observations on that most ancient and civilized of beverages... MEAD!

Herein offered, in hopes of leading un-beknighted and ignorant savages toward the light of true humanity... and brotherhood.


  • 1 - 6 qt or better pot, with cover
  • 1 - 1 gal glass jug, well cleaned
  • 1 square of paper toweling and a rubber band
    or 1 loosely fitting cap, or fermentation lock
  • 3 feet of 5/16" or 3/8" aquarium tubing (plastic)
  • Enough champagne bottles or 2 liter bottles to hold 1 gal.
    (which can be sealed to withstand carbonation)


  • 1 packet all purpose wine yeast (do NOT use brewer's yeast or yeast for baking bread)
  • 2 lbs. clover or orange blossom honey
  • 2 WHOLE cloves (uncrushed)
  • 2 sticks cinnamon, lightly broken
  • 1/4 tsp. sliced ginger root (do not use powdered)
  • 2 long strips of orange peel (approx. 2 tbsp.)
  • 1 gal. of the best water available


Bring 3 qts of water to a boil, along with the spices.

Simmer 15 minutes.


Add honey, stirring vigorously (or you'll have caramel on the bottom of the pot!)

Once the honey has fully dissolved, allow the water to barely simmer.

White scum will form, skim it, and continue skimming until no more rises.

Failure to do this completely will allow the yeast to act on the waxes and form turpines (which tastes like turpentine!) so make sure you get every last bit, no matter how small.

Never allow the mixture to come to a full boil, or the character of the honey will be destroyed.

Take pot off heat, cover, and leave overnight.

Next morning, when the liquid has cooled to room temperature, add the contents of 1 FULL packet of yeast.

(Failure to add the entire packet can lead to the incubation of inferior yeast strains which will ruin the flavor.)

Cover pot again.

12 to 24 hours later - you should have a wildly foaming mixture.

Siphon the mixture into the previously sterilized 1 gal. glass jug.

(Clorox solution is fine for this - rinse well!)

Loosely screw on lid so gasses can escape, or cover with four folded paper towels and rubber band, or fermentation lock.

Allow to ferment for 48 hours more, or until bubbling nearly ceases.

Siphon the liquid off the layer of dead yeast on the bottom of the jug, so none of the bottom layer gets into the mixture.

Clean the jug carefully, replace the liquid back in the jug, top off with clean water, reseal, and place in refrigerator overnight.

Next day -

Siphon into CLEAN, STERILIZED wine bottles or 2 liter soda bottles, and cap tightly.

Leave in refrigerator 3 to 5 days and enjoy!

WARNING: pressure will be forming in the bottles; avoid excessive handling.

Flavor will improve up to ten days, after that, you really need to drink it.

Note: The hangover produced by mead was considered by the Norse to be a punishment too sublime to inflict on the frail frame of a mortal.

This is probably due to insufficient skimming of the "white scum".


These instructions produce a lightly carbonated, mildly alcoholic metheglin (spiced mead) which was originally taught to me by Duke Cariadoc in 1974, (though he doesn't remember it - Good Stuff!)

It is intended to be prepared for revels, and consumed in large quantities (proviso you are over 21 and NOT driving!)

The hangover cure is available... for an exorbitant fee!


Baron Sir Riekin

Mead Menu

Mighty Mead Tasters
(LtoR): THE MIGHTY MEAD TASTERS -- Ben (wine mgr. from 5 Pts.
Bottle Shop, Athens), Serge (president of the Athens Wine Society),
Dean, Kerri, Dallas, Lari, Christian (from Five and Ten Restaurant),
and Mike (owner of Athens' Basil Press and Porterhouse restaurants).
Photo by Owen Ogletree

Owen Ogletree (director of Brewtopia Events) gathered together some of his fellow beer and wine enthusiasts on 30 April 2003 at Athens' Wild Wing Cafe to sample and comment on several mixed styles of Meads from the United States.

This sampling was done as a blind tasting where no one was aware of the names of the Meads being served.

Meads were commented upon, and the tasters attempted to assign 1st, 2nd, 3rd, and HM to the Meads, according to Beer Judge Certification Program (BJCP) Mead style guidelines.

Drop Owen an email to share your comments and opinions.

For more information on beer and Mead styles and judging, please be sure to visit

The Beer Judge Certification Program has information, study materials, and exams that will enable you to become a better homebrewer, and even a certified beer judge!


Life Force Vandal Gold
Varietal Mead with Wildflower and Buckwheat Honey
Chateau Lorane, Lorane, OR

: Grain, candy, earthy, farm-like aromas.

Slightly sour hint in aroma.

Complex grape/fruit smells.

: Bright, clear, golden in color.

: Buckwheat, rye, earthy/cellar character, oak.

Unusual, but in an interesting way.

Balance of honey and fruit character is nice.

Slight dryness in the finish makes you want another sip.

This is a Mead with a unique, delicious flavor.

1st Place


Chaucer's Mead
Traditional Mead
Bargetto Winery, Soquel, CA

: Apples, honey, perfume, spice, flowers, clean/pure honey.

: Clear and light gold in color.

: Sweet with a nice, honey, floral complexity.

This Mead has sugar-like notes with a lemon hint.

This is a smooth, yet complex Mead with beautiful flavors.

2nd Place


Macadamia Nut Honey Wine
Varietal Mead with Honey from Macadamia Trees
Volcano Winery, Volcano, HI

: Light aroma of flowers, alcohol and nuts.

There is an earthy complexity that is nice.
Solvent hints are there, but do no detract.

: Clear and light in color like water.

: Viscous, alcohol, tannin-cranberry undertones.

This is a very smooth Mead with an elegant character.

3rd Place

Life Force Huckleberry Mead
Varietal Mead with Honey from Huckleberry Plants
Chateau Lorane, Lorane, OR

Aroma: Fruit, berry, and honey.

There is a mild, subtle, cherry-like character.

Very nice.

Appearance: Glowing red -- clear with ruby hints.

Flavor: Sweetness is very nice.

Alcohol and berry flavors are up front.

There are also notes of vanilla.

This is a delicious and elegant Mead.

Raspberry Melomel
Fruit Melomel (Mead with Fruit Added)
Kenco Farms, Sutton, WV
ph: 304-765-7980

Aroma: Sweet raspberries and alcohol.

Solvent hints.

Slightly perfumy with aromas of soda pop.

Appearance: Light pink color with a clear/brilliant appearance.
Flavor: Dry finish.

This Mead is slightly tart with some earthy/cellar notes that are quite interesting.

The berry tartness is pleasant.

Body is perhaps a bit thin -- a touch more fruit and honey would be appealing.

Overall, a very fruity, refreshing, dry Melomel.

Sky River Dry Mead
Traditional Mead
Sky River Meadery, Sultan, WA

Aroma: Nice aroma of citrus and lemon.

Appearance: Very pale with a light straw color and hint of tiny bubbles.

Flavor: Citrus notes up front with honey flavors at the finish.

Apple-like undertones are pleasant with honey flavors being dominant.

Tastes semi-sweet rather than very dry.

Traditional Mead
Kenco Farms, Sutton, WV
ph: 304-765-7980

Aroma: Hints of plastic and phenol.

Smells of something that is a bit burnt.

Vanilla notes.

Appearance: Almost clear and very light in color.

Flavor: Honey flavors impaired somewhat by phenols (band-aid).

There is a nice mouthfeel and a semi-sweet flavor.

This has a good, almost cotton candy/sugar quality to the flavor.

Sky River Sweet Mead
Traditional Mead
Sky River Meadery, Sultan, WA

Aroma: Nice honey with hints of spice.

Hints of herbal/grassy aromas.

Appearance: Light straw color that is very clear.

Flavor: Sweet with an alcohol warmness.

There are also citrus notes.

This is a clean, tasty dessert wine that is very pleasant, but not very complex.

Seyval Mead
Pyment (Seyval Wine with 10% Honey in this case)
Kirkwood Winery, Summerville, WV
ph: 304-872-7332

Aroma: Butter, sherry, cinnamon, muscat grapes, madeira, honey.

Appearance: Clear with a medium/dark gold color.

Flavor: Short flavor of herbal, sherry quality.

There is very little finish.

This could be an old bottle because it also has hints of paper and vermouth.

Peach Melomel
Fruit Melomel (Mead with Fruit Added)
Kenco Farms, Sutton, WV
ph: 304-765-7980

Aroma: Wild grapes with cellar/earthy hints.

Appearance: Clear with a pretty yellow/straw color and nice glow.

Flavor: Very dry with a tart character.

The peach flavors are hidden in the deep background.

This would be a fine Melomel if it had more fresh peach flavor and a bit more body and sweetness.

Life Force Marionberry Mead
Fruit Melomel (Mead with Fruit Added)
Chateau Lorane, Lorane, OR

Aroma: Candy, sugar, and apples.

Smells a bit artificial.

Appearance: Deep red with a dark cranberry/garnet color.

Flavor: Spicy berry with hints of cherry pits, almond, and amaretto.

Not extremely sweet -- a bit light in body and sweetness.

Almost a bit bitter.

A very interesting Mead.

Desi's Wildflower Sparkling Mead
Varietal Honey Mead
Desi's Dew Meadery, Rougemont, NC
ph: 919-732-2808

Aroma: Interesting aromas of anise, honey, carbon dioxide, and bananas.

Appearance: Light golden in color.

Carbonation is perfect.

Very attractive.

Flavor: Very dry with sherry hints.

Interesting flavors of spices.

This has a light, fun flavor and would be a great aperitif.

Not very astringent -- the sparkling character provides a good balance.

A bit dry and bitter.

Mead Harbor Captain's Reserve
Varietal Honey Mead with Tupelo Honey
T & A Vintners, Howell, MI

Aroma: Spicy, apple strudel character.

Smells of fruit, dough, and applesauce.
Appearance: CAUTION -- This bottle was very over-carbonated and gushed with some force when opened.

Clear in color and very fizzy.

This is not supposed to be a sparkling Mead (we thought).

Flavor: Cotton candy, medicinal, toasty, applesauce hints.

Very dry from secondary fermentation in the bottle.

Very over-attenuated.

Life Force Mead
Varietal Mead with Wildflower Honey
Chateau Lorane, Lorane, OR

Aroma: Moderate honey aroma that is nice.

There are hints of phenols, however.

Rubber/plastic notes in aroma.

Appearance: Hint of haze with a nice, light golden color.

Flavor: Nutty with a sweet, big mouthfeel.

Unfortunately there are also undertones of rubber, plastic, and medicine.

Alcohol warmth is good.

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HI #4 here..
Sorry I'm Late.
I have brought Chocolates and Sunflowers
for the Hostess
(suck up na na na)

I'm Sonia...

I brought a a Torte. It is to die mm flaky, moist full of flavor.

Potato-Bacon Torte
Recipe courtesy Melissa d'Arabian
Show: Ten Dollar Dinners with Melissa d'Arabian Episode: Perfectly-Priced Parisian

Cook Time
55 min
4 servings plus leftovers

4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
Preheat the oven to 375 degrees F.
In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
Pie Crust:
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
Yield: 2 (9-inch) pie crusts

Something about me...

I love art of all sorts. I'm married for the 3rd time(last one), 3 wonderful

children from my first marriage. I'm Jersey born, Pennsylvania raised. I love old

monster movies, Jane Austen, Poe and Hemingway. I am an old soul Ive been told.

Gawd I feel like I'm at a dating icky...Like me or Leave me...LOL..

I Love Corvids...

OK enough of that..icky spit spit...emily wanna go roll down the hill?

I Hope I'm Not Late!

Whew! Sorry, I seem to be running a little behind everywhere today. It's the road construction, you see.
Thanks so much to kj for the invitation to this evening's festivities. I've brought mycurrent favorite dish, very simple, which suits my lack of cooking skills. It doesn't have a name as far as I know, I just call it pasta with peas and bacon.
Tri color pasta adds color and flavor. Rotini holds the cheese and bacon well. All of the amounts are to taste, but here are the ingredients:
Tri-color rotini pasta
Frozen peas
Crumbled bacon (can be replaced with chopped chicken, or no meat at all to keep kosher)
Ricotta cheese
Butter or margarine.
Preheat oven to 350 degrees (175 C or 4 on a gas cooker). Boil pasta and drain when al dente. Run some water over the peas until they are thawed. Mix together pasta, peas, bacon (if used) and ricotta. I used 3-4 servings of pasta, a 10 oz. box of frozen peas, about two big tablespoons of crumbled bacon, and a cup and a half of ricotta, but all amounts are adjustable.
Place the mixture in a shallow casserole dish. Drizzle with 3 tablespoons melted butter or margarine. Sprinkle with parmesan, and bake for 15-20 minutes, long enough to melt the ricotta. Enjoy!
Tidbit about me: I appear to be going through a mid-life crisis. I really did quit my job in real life. So I am job hunting right now, and terrified and exhilarated all at once!

A Feast of Crab!

There's a party tonight, at KJ's. I've promised to bring Crab to the feast...and I'm out to check the traps I set yesterday, in the deep, cold Bay Waters.

I've discovered what must be the biggest secret in the World. I'll let you in on it.  The Bay we're anchored in has the biggest supply of Seafood I've ever seen! It is so abundant, I feel as if I am the first to ever fish this Bay.

I guess I am, at that.

I admit my preference for Dungeness Crab, since she is who I know. I've grown up with her gracing the dinner table, with a little salt and pepper and Oceans of Butter...

But there are Mussels galore, gracing all the ancient posts under the decrepit dock. And Lobster, one whom I only rarely have had the pleasure to know. He is a clever sort, however; he is quick to hide amongst the Coral Reefs. Clams, as well, are a little more difficult to hunt; this food feast would involve a shovel.

Fish of all kinds...Salmon, Halibut, Ling Cod and Red Snapper, Tuna and more...grace these Waters.  Some should not live here, but they do...
And some should not be in season; yet, here, time is what I make it.

There are moments when I feel an affinity with a particular Crab, when I haul them out of the Crab traps. And I will always throw her back, no matter her size. And some, I feel are only are part of the circle of Life, here to sustain me as well as any other.

There are a few such today. Their energy sings of more adventures of life in store for them, and I let them go, to live another day.

But we have a huge haul, far more than any crowd could ever eat, even as they protest this very fact. At the beginning of any Crab feast, scores of people protest there are not enough Crab, that they could eat the entire platter.

And yet. After slurpy, lip-smacking, silent and steady consumption of Crab, even the most desirous piece of Crab meat looks a little less so...

So there will be plenty.

I've also brought some old, ripped sail pieces for clean-up. Oh, and the Butter, I've brought some great dipping Butter...
I look forward to meeting my neighbours, many of whom I have not, as yet, visited.  But we had a boatload of visitors last week and a trip away and now it's Harvest time. Very small excuses, I know.

One thing I want to share about me? I want people to know my mantra...Keep It Simple. It is not always possible for me to do so but I keep striving for simplicity. And here it is...Crabs and Butter.

We'll see you at KJ's!

PS: Wolf and Owl have volunteered for clean-up.

Ceviche Anyone?

ceviche Pictures, Images and Photos

I knew that I would actually begin to crave some when I sought out a picture, so I have some shrimp thawing now-hah!  It's good to know one's own desires.

A tidbit about me.  Hmmm,  That's always so hard, and I wonder why

I am currently looking at pursuing an alternative teacher certification program here in Oklahoma.  I've thought about it before, it can't hurt, might help.  I looked at it one time in Texas but they had some 2 year duty requirement and you didn't get a say in what school you were assigned to.  That and the huge pay cut made me decide against it at that time.

I'm at the age/stage in life where I realize it's not a life-time vocation or calling-just something I'm interested in.  Sadly, that means I'll probably be better at it than when I was younger and more ambitious.   Ok, that's not sad at all-it's a good thing.

I'll bring the waiter....and the pizza oven

Mr. T is an awesome cook and has offered to make pizza for our little outing tonight. Don't you just love his polka dot apron?

He cooks a delicious pizza with anchovies, or one with ricotta cheese and olives...or any kind you like.
We will bring homemade dough, and all the toppings - as well as a pizza chef to bake it in the traveling wood fired pizza oven.

See you soon....

oh yeah...the tidbit.

Well....I'm really shy. You'd never know it...but I am. You'll see....

Potluck at # 9

Today is my first "dinner party" on Blogland Lane. I called it a "potluck supper" because that sounded like less pressure but really, I want my house to look nice and I want to create an atmosphere where we meet and mingle with one another, enjoy awesome food from all over the world, party it up, and leave feeling like we have quite a cool neighborhood.
ARRRGGGH: I am sick!!!!! Thank God I made my enchilada verdes yesterday, before I started feeling queasy. Thank God I already arranged the plates and silverware and glasses, I bought some beer and wine and made up some sangria. I even set the table in advance, not like me at all.
I feel better than I did last night, and no way am I canceling our get together. You might have to excuse me if I sneak away for a bit, but I am not contagious and I have enough strength and motivation to enjoy kibitzing.
All that is left is to show you the enchilidas verdes and supply the recipe.
BUT: I've tried. I've uploaded and downloaded and asked Blogger to cooperate. No luck. So I am instead relying on the imagination of my wonderful new neighbors. Please conjure up a picture of my potluck contribution, and please use Google to find a good enchilada verdes recipe.
And, after I get back from afternoon tea, if I find I'm still squirmy, IS THERE A STEP-IN HOST OR HOSTESS IN THE CROWD?
Virtual neighborhood, be damn. I'm sick and I'm dealing with it in real life, real time. And you wouldn't want me to be anything but real, right?
Now that that's out of the way, let's party.
Oh, and don't forget to bring a tidbit of information about yourself! Here's mine:
Like Baino, I am soft in the middle. I am sensitive and my feelings are vulnerable. But that only goes so far. If I need to push back or move on, I eventually will. And one more thing: I have always loved writing and drawing. It's only in the last few years, because of blogging more than anything else, that writing and art have taken a front seat in my life.

i'm here! alice's white rabbit, am a bit late, but the prawns were a tad elusive... ;) lol

post The mead be ready!

From the looks of things, a batch of Joe’s Ancient Orange Mead (as well as a batch of Brock’s Ancient Orange Cyser) is ready!

It’s nice and clear and even the oranges have sunk to the bottom.

I’m letting them settle for a day before I siphon them out and bottle them up.


Mead (and Cyser)!

Mead, on the left, the cyser (effectively identical, but made with slightly less honey, and apple cider, instead of water) at right. male [duh], single father of three, and to 4-month-old sheltie pup, kenny! son still lives with me, girls are on their own.

Mixed Grill

Grilled Jumbo Prawns, Stuffed with Goat Cheese, and Wrapped in Prosciutto...

Yield: 6-8

Recipe Courtesy Rob Rainford, Licence to Grill.


Maple Rum Glaze

  • 1/2 cup maple syrup (125 ml)
  • 1/2 cup dark rum (125 ml)
  • 1/4 cup unsalted butter (60 ml)

Grilled Jumbo Prawns

  • 6 to 8 jumbo shrimp, peeled, de-veined
  • 1/4 cup goat cheese (60 ml)
  • 2 tbsp sour cream (30 ml)
  • 2 tbsp chopped fresh chives (30 ml)
  • Lemon or lime juice, to taste
  • Black pepper, to taste
  • 6 slices prosciutto (thinly sliced)

Grilled Vegetable Couscous Salad

  • 1/2 cup Israeli couscous (125 ml)
  • 3/4 cup of boiling vegetable stock (or chicken stock) (175 ml)
  • 2 zucchini (one green and one yellow), cut lengthwise into ¼-inch strips
  • 1/2 red onion, sliced
  • 2 tbsp sun dried cranberries (30 ml)
  • 1 tbsp olive oil (15 ml)
  • 1/2 tbsp finely chopped fresh parsley (7 ml)
  • Salt and pepper, to taste

Maple Rum Glaze

  1. Add maple syrup, rum and butter to a saucepan over medium high heat.
  2. Reduce until a glaze consistency or until coats the back of a spoon.
  3. Set the glaze aside until ready to grill shrimp.

Grilled Jumbo Prawns

  1. Butterfly the shrimp by cutting down the center back of the shrimp but don’t cut all the way through – then open and flatten the two halves so that it resembles a butterfly.
  2. This will allow you to get more filling in the shrimp.
  3. Cream the goat cheese and sour cream together.
  4. Stir in chives and pepper.
  5. Chill in the refrigerator to firm up and set.
  6. Place butterflied shrimp cut side up.
  7. Using a pallet knife or small spatula evenly spread the shrimp with the goat cheese mixture.
  8. Place a slice of proscuitto on a piece of plastic wrap.
  9. Put a shrimp on top of the prouscuitto, width wise.
  10. Roll tightly, but not so tight the goat cheese squeezes out.
  11. Preheat grill to medium high (350 degrees F.).
  12. Oil grill well.
  13. Grill shrimp for 3 to 3 ½ minutes per side, brushing with some of the maple rum glaze.
  14. Serve with the Grilled Vegetable Couscous Salad.

Grilled Vegetable Couscous Salad

  1. Preheat oven to 450 degrees F.
  2. Toast Israeli couscous in preheated oven until lightly golden, about 3 to 5 minutes.
  3. Transfer toasted couscous to a saucepan.
  4. Add ¾ cup of boiling vegetable stock.
  5. Cover with lid and cook over medium low heat until all the liquid is absorbed into the couscous, about 10 to 12 minutes.
  6. Set aside.
  7. Preheat grill to medium high.
  8. Add zucchini and onion to a bowl.
  9. Toss with olive oil and salt and pepper.
  10. Grill for 2 minutes per side or until nice grill mark per side.
  11. Add grilled vegetables to cooked couscous with cranberries and parsley.
  12. Season the mixture with salt and pepper.
  13. Serve with the Grilled Jumbo Prawns.

Cherries etc

Thank you so much Kj for your kind invitation to gather at your place tonight for a potluck supper! Great idea and I'm really happy to bring over a few bottles of Moet from my own blog where I'm celebrating my 1st year blogging anniversary!! How do you like your champers? Plain or with some orange juice for Bucks Fizz! I've brought that too - Slurp!

And I'm guessing we'll have lots of great supper dishes, so if anyone's got any room for desert here's my cherry cheesecake. It's yummy - creamy, juicy, kirch-laced and colorie-laden! Here's the recipe:


75g butter
175g lite digestive biscuits, crushed
110g caster sugar
4 eggs, separated
50g chopped almonds
450g light cream cheese
3-4tbs Kirsch
half a jar of cherry jam, sieved
2tsps arrowroot
cherries for the top of cake, halved and stoned


Grease base and sides of 8" cake tin with removable base. Melt butter and stir in biscuit crumbs. Press into tin and bake at 180 c/350 F for 10 minutes. Cool. Soften cheese with sugar and gradually add egg yolks, beating until smooth. Stir in almonds. Beat egg whites until stiff and carefully fold into cheese mix. Pour into tin and bake at 180c/350F for about 1 and a half hours. Cool and remove from tin. When cake is cold pierce top with a skewer and pour over a couple of tbs Kirsch. Bring the sieved jam to the boil with the remaining Kirsch then add arrowroot mixed with a little cold water. Cook until cleared and thickened. Arrange cherries on top of cake and brush jam glaze over top and sides to give an even coating. Chill thoroughly. Enjoy!!

Whilst we're partaking of the goodies here's a a couple of facts about me - I'm a nomad! I've moved with my family around 18 times (not counting into the Lane!) over the last 30 years. 3 different continents, 13 different towns/cities/villages (I think!) - I don't know what it's like to stay put in one place for more than 5 years! I'm English, married to a Dutchman with 2 daughters aged 25 and 30.

oh, and let's not forget one tuxedo cat.

Friday, August 28, 2009

Some Proposals & A Tea Party!

Hello all the Bloglanders!!! I'm from the little nest at #602! How are you all...? I have been missing you guys...!

I have been searching for time to present some proposals for our sweet blog. And today I have managed the time! :)

Okay... my suggestions are as below:

1. I guess we need a magical theme for this blog. So I would like to shout loud for the designers... Who wants to design it for the sweet home of ours...?

2. It would be great if we place a little chat-box in our blog's sidebar... So everyone can shout loud there...! Even those who couldn't be in the list of 100 authors! What you say guys....?

3. I have many other things coming on and on in my mind... but I'm saving those for later... I guess these two should be done first!

What you say guys...?

And hey my neighbors... I have been drinking tea alone for last few days..... Have you forgot me...? There will be a tea party on tomorrow afternoon. Venue: Obviously the new wooden benches I have bought which I placed beside my sweet little pond! Hurry up guys...! I'm eagerly waiting to hear your footsteps!

This is a tea garden of Bangladesh.... & This is the place from where I collected tea leaves for tomorrow's party! :)
And this is what I'm going to serve you guys!!!

One of the new benches I have bought! Wouldn't this be comfortable enough? :)

Cheers guys...! Have a great day!

Yumilies For Saturdie

I was going to volunteer dessert for the Pot Luck but I thought it a little ostentatious and it's Friday night, chardy night so far too much preparation.

That's better, an anti pasto plate with marinated olives, roast capsicum, semi-sundried tomatoes and some lovely Queensland strawbs, so big you have eat them in bites! Easy peasy Japanesey. Actually the little blue dishes are indeed from Japan.

Of course, no celebration is complete without a Mango Daiquiri made with fresh Bowen Mangoes: Peel, slice and de-stone 3 mangoes into a blender, lick your fingers and change your T shirt (this is Blogland Lane, there are no germs). Bung in a liberal splosh of Bacardi white rum. Have a quick swig from the bottle first to make sure it's not 'off' and go "HAHHHH". Add the juice of two fresh limes by halving and microwaving for 30 seconds - it makes 'em super slurpy add a shitload of crushed ice. Blend the bejeezus out of it until everyone tells you to 'turn that bloody thing off!' It's a big alcoholic slurpie! Just pour and slurp. Drink it slow because before long you'll be asking for another 'dango maquirie'. Cin Cin! Cheers, Bottoms Up! Or if you're of Welsh heritage like me . . "lechyd da"

Oh one thing I'd like you to know about me . . .I'm soft on the inside. . .srsly.

Thursday, August 27, 2009

A Dinner Invitation...Please Come!

You are invited to kj’s for a
meet-the-neighbors potluck supper

30 Blogland Lane

Saturday evening anytime
August 29

If You're So Inclined, Bring:

Your favorite appetizer, main, or dessert...

Your good humor...

Something to share
about yourself...

fast . . .

...visiting as fast as i can!

Free Animations


Wednesday, August 26, 2009

"My Hero Sheldon"
Even though I have never met "Sheldon"
(for all who do not know the name..Sheldon is Renee's nephew)
He has become my Hero...
Hero's come in all walks of lives.
Police, Fireman, EMT, celebrity
Those are all life choices, they chose to be in that position.
"Sheldon" did not choose to be 25yrs old
and be handed a death sentence of a rare cancer.
He was suppose to be somewhere else at this time.

"Sheldon" is a MY HERO..
because he has accepted what was given to him, strong beyond his years, and a good honest soul.
My Hero is 25 yrs old, lying in a hospital bed in Canada
in dire pain.

in your prayers, thoughts,
and learn from him.
I know I have...Renee's strength and wisdom
was also given to her nephew and his mother Jacquie.
Please put Renee, Sheldon, Jacquie, and the
whole family on your

lists for prayers.
Renee (Lovey) I love you dear friend..
Kiss "Sheldon" on his forehead for me..tell him he is,

Hug Jacquie for me..Hug one another.

Refugee Seeks Refuge

Clip Art from

It's officially decided. I do NOT wish to go back to school this fall. Love the sixth graders, just can't face the job. And when will I find enough time to write when I have to check papers?


I'l be hiding out here on Blogland Lane. If you see any people who look like school administrators, head them off for me, would you?


Famous Fish

What a great day I had yesterday! I was walking down by the ocean and saw a gorgeous fish jump out and walk up the sand. Normally this wouldn't have surprised me, but guess what this one was wearing? Yup - a tutu! I was starstruck and followed it to our big beautiful music hall, and snuck in to watch the rehearsal of none other than the famous ballet "Cod Lake".

The inside of the Music Hall

Scene 1 - where she is alone on the stage - oh how graceful and lovely this was!

The Finale - with chorus

I was sure that I was watching the famous Norwegian Welch that we have all heard about - and I believe that this was the famous Marit Lungfish-Cod. (as we all know, she has an inter-fishial marriage, and has been married for many years to the famous Brad Cod - and we all know the heartbreaking story of their sterility and their adoption of a shark-baby from Australia; a tiny newborn Cod from Georges Bank; and the recent adoption of 150,000 clown fish eggs! I did catch a quick glimpse of a nurse-shark holding the eggs; a famous ballerina can't be worried about carrying those babies all over the world can she???? But that nurse shark worried me a bit, she did look a bit hungry....)

ANYWAY... I did some quick sketches to show you all, I didn't dare use my camera. The grace and mobility of this stunning fish was wonderful to watch - she did pirouettes on her tail and didn't fall once.

So keep an eye out next time you're walking on the beach - you never know who you'll see next!!! Here are some recent siteings - Christofish Walker; Chuck Merman - the famous spawn of the inter-species marriage between a man, a mermaid and a bicycle = and I managed to snap a photo of a mer-person swimming her dogfish:
Aren't we lucky to live on Blogland Lane - you never know what you'll see next!

Tuesday, August 25, 2009

What the duck George !
Mildred, must I keep reminding you we are Wood Ducks?
I said duck you quack ... oh just ruuuuuuuuun George*!*