Mo'vember

Contrary to what you might think from the title, this blog is not about moustaches. Although, it might have been a good idea to take pictures of funny moustaches I have encountered in my journeys this month, but I have only just thought of that now... note to self: add to the "to-do" list for next year.

So, Mo' = Mo' (re) action in November. Here is what I have been up to:

The month started off with a visit from the yearly Disney Crew. As usual they were in Brum over Halloween and we crashed their dress-up party in the scariest outfit of all to someone on tour: Real Life! This means that I came straight from the office in a collared shirt and skirt. This year was the first year I watched the whole show since being off tour. This year was also the first year that I actually didn't know three of the stories! The only one I did know was the Little Mermaid which appears to be in every DoI show around these days- but the skaters (and PD ;) ) did a good job of keeping it interesting. The other parts were about Cars, Fairies, and Toy Story 3. I am still cursing myself for not seeing Toy 3 in theatres or even on a train journey home... but like much of this year, I can't believe where time has gone.

Every year there are a few less people that we know on the show- who we do know are mainly sales crew with a fewer skaters and office staff. It's nice to think that we would go back for the travel and the money and the make up and the sightseeing and... but it's even nicer to sit in my lounge and write this on my own computer on my own couch looking at my own pictures of where we were with Disney on the walls. And I think of the closet and shoe rack space and think that I would never ever give that up! It's also nice to know that without starting on Disney, I would not be where I am today. Hard earned Disney dollars bought this house!

What mo' did I do in November?! I did get the opportunity for a travel teaser mid-month where I went to visit Munich. What a pretty city! It has palatial old building charm with a good buzz in and around the town. I had a chance to walk about on a Friday night in the town centre and didn't bump into one person: everyone was courteous in going to take in the pre-Christmas atmosphere with mates at the end of their long week. Nobody was ploughing through the mild crowds like they're in a race to get home. I was one week too early for the Christmas Markets, but the consolation was that I have been to a traditional German Christmas Market in Berlin and Oberhausen... again, in my Disney days. And I must say that Birmingham does have its own Christmas Market that is quite good... which I will tell you all about in a few weeks.

I also went to another gigantic market of sorts with Tracy and Vicky this past weekend. We went to the Good Food Show at one of the event centres in Brum. Craig and I went last year and stocked our kitchen with bits and bobs like knives and chopping blocks, but this year was all about having a stroll with the girls around the food stalls. You pay about 25$ to get in but there are demonstrations and of course lots of samples to try. We managed to see the MasterChef and Saturday Kitchen hosts (both are some of my favourite TV shows here) and I probably ate an entire block of cheese before I even got to the Cheeses of the World exhibit... no photos allowed, for whatever reason. There were all sorts of stands with wares on offer: sausages, salamis, chips, cakes, dips--> Ah, that is a good business. Why didn't I ever think of that! Buy herbs and spices in bulk, mix them together in a pretty jar, and sell them off again as a dip mix or meat rub.There was also a whole area of wine and whisky tastings. I stayed away from the malts, but tried some of the grape goodness. There were two stands flogging chocolate infused wine, which I was wary about, but was surprisingly surprised on the depth of the flavours.

Next month is looking to be jam packed again. I have an ever growing list of Christmas delights that I want to make whilst the pickled onions are marinating. As I am an entry behind, I will really try to get a mid-month post up telling the tales of my Christmas baking. Until then, keep warm!

Pass it on

I remember watching a TV programme just before I left Canada called "Jamie's Ministry of Food". The show depicted the message of trying to get people in a town (the fattest in Britain) to get cooking instead of being lazy and eating greasy take-aways. I thought that this was indeed a good thing to get started, so went on the website to see how I could get Jamie's message going.

His message encouraged people to set up home party to demonstrate one recipe that they learned to cook. Each member of the party... from 2-4 persons, was to have their own "home-made" recipe- no jars of pre-made food or sauces allowed, it all has to be made from scratch. They were to teach the rest of the group how to make their meal, and at the end of the day, those people will have learned something new and had to have pledged on arrival that they would "pass it on". These people would then host their own party and "pass it on" and eventually, the action of people cooking in their homes again would catch on.

Of course, then I moved and never did anything about this whole Food Movement. That is until now... I am making my effort (via the web) because this is something that I think is really important. Food contributes to our ailments and helps us to be strong. We can learn to use it to benefit our bodies, even if you don't understand the biochemistry behind it. You can learn to make foods from scratch as a way to control the ingredients that you are eating. You can monitor the salt, fats, vitamins that you use by adding these things yourself. You can control the additives in processed foods, because you aren't using them in a home-cooked meal. Finally, you are learning how to cook again- this is something that some people just haven't a clue how to do anymore.

So, what am I "passing on" today:
1: buy it now: Jamie's Ministry of Food cookbook. This book has not yet failed me. I have to give full credit to my friends Becky and Todd because they are the ones that kick-started the idea of this Movement again. We got this book as a moving in present, and it is the best gift you can get! I have tried probably 1/2 of the recipes so far... a new one each week, and I haven't yet made a crap meal. Those of you that are stuck on Christmas prezzies, this is it- I have just solved your problems! Be a part of the movement and "pass it on".

Jamie simply tells you what you need to have in stock and how to cook things from 20-minute meals to a full Sunday roast. The directions are simple, straightforwards, and again... I haven't come across a bad one yet.

2: my recipe to you: Now there are two that I could have chosen from: Lasagne and Minced Beef Wellington, but I am sharing the Lasagne with you (after I talk about the Wellington). The Wellington is super if you are having guests over 5-6 adults or if you want to cook something that will last a couple of days. It looks and tastes impressive (sans peas- I add an extra carrot and shrooms instead) and for me, it is something I would have never dreamed of cooking because I thought it was difficult- it really isn't. You will have to go to the website (http://www.jamieoliver.com/jamies-ministry-of-food/about) or buy the book to get the recipe from me... or come for a visit and I will show you how!

But now, the Lasagne. I chose this one because I have tried to cook lasagne in the past and have never ever been successful. One of Craig's favorite foods is lasagne, and his Mum's is to be rivaled. This one was amazing!

You make the bolognese yourself: 2 rashers of smoked streaky bacon, 2 medium onions, 2 cloves of garlic, 2 carrots, 2 sticks of celery, olive oil, 2 heaped tsp dried oregano, 500g minced beef, 2x 400g tins of chopped tomatoes, sea salt, black pepper, bunch of fresh basil.

Make your sauce- this takes time, but is entirely worth every minute!
Finely slice the bacon- Peel and finely chop the onions, garlic, carrots and celery- place a large pot or casserole dish on med to high heat- Add 2 lugs of olive oil, sliced bacon, oregano and cook and stir until the bacon is lightly golden- Add the veg to the pan and stir every 30 seconds until softened and coloured (about 7 minutes)- Stir in minced meat and chopped tomatoes- Fill one tin with water and stir in with the mixture- Stir in a good pinch of salt and pepper- Pick the basil leaves off of the stalks, and put them in the fridge for later. Chop the stalks and stir into the pan- Bring to a boil- Turn the heat down and simmer with a lid slightly askew for 1 hour stirring every now and again- Take off the lid and cook for another 30 minutes, stirring occasionally- Keep an eye on the sauce as it cooks, and if you think it's starting to dry out, ad a splash of water.... now I shortened this to 45 minutes with the lid and 15 minutes without and it worked fine.

Remove the bolognese from the heat- Tear and stir in the larger basil leaves- Taste the sauce and season with a little more salt and pepper if it needs it. This makes a considerable amount of sauce, so it is good to freeze and use again!

Preheat your oven to 375F/190C

Next, for the lasagne:
250g dried egg lasagne sheets (I bought the pre-cooked ones that don't need re-cooking), 100g Parmesan cheese, 1x 600mL tub of creme fraiche (or sour cream), 1 large ripe tomato, (3/4 cup wilted spinach- my addition)

Grate your Parmesan and mix it to your creme fraiche.
Spoon a third of your bolognese sauce into the bottom of an earthenware ovenproof dish (approx 25cm x 35 cm)- Follow with a layer of lasagne sheets and another third of sauce- dollop a third of your creme fraiche mix- Sprinkle with a good pinch of salt and pepper and top with another layer of lasagne sheets- Spoon over the rest of the bolognese sauce (your wilted spinach) and another third of the creme fraiche- Finish with a final layer of lasagne sheets and top with the rest of the creme fraiche- Scatter over some extra Parmesan- Top with some slices of tomato and fresh basil leaves- Cover with foil and bake in the preheated oven for 30 minutes- Remove the foil and cook for another 20 minutes until the lasagne is bubbling and golden- Serve with fresh green salad.

Try it out and pass it on!