2017 Weekly - Week 7

12/02/2017

I often think Van Gogh must be one of the most hopelessly romantic souls in the world. This is what he wrote to his brother Theo in 1877:

"Thanks for your letter, which made me so happy. When next we meet we’ll look each other straight in the eye. I sometimes think how wonderful it is that we have the same ground beneath our feet and that we speak the same language."

Only people who lead a solitary life would understand the beauty and romance to be able to open your eyes in the morning, breath in your first crisp air in Autumn and feel the mud under feet in a rainy day. Just a feeling to be alive is to be treasured, shared and celebrated. Things taken for granted by many of us are no ordinary for people who observe and feel with SETI-like ultra sensitivity.

Everyday can be wonderful, if you want to.

14/02/2017

Happy Valentine's. If you have someone in your life, cherish him/her. If you are still unattached, cherish yourself. Every day is a special day, because it lets us start fresh and also allows us to build on. Which other living being in this world understands that? You do, I am sure, and that makes you special.

16/02/2017

I did four gym sessions this week. A record! I quite enjoy the classes offered by the new fitness instructor. Her classes are HIIT based or energetic aerobics. Whatever the name, it gets my heart pumping and sweat dripping (sorry). I am too lenient on myself when it comes to exercise. I know it. So I decided to be pushed by a professional. Still some muscle pain, yes, but feeling very contented to try something new and to set myself a goal.

2017 Weekly - Week 6

06/02/2017

I re-watched The Cider House Rules last weekend. The first time I watched it must be when it first came out in 1999. I watched the second time this year, 18 years later. Many things have happened in my life and in this world. The movie still touches me at many levels, deeper now in my heart. I also felt that I understood better what the author (John Irving) wanted to say which I possibly comprehend 50% of it first time around.

Do we all have to go away in order to appreciate what love is? Yes, definitely. Even though in the end you decide to come back, the journey is worth every minute, every drop of tear and every sound of laughter.

I also understood this time that the "rule" of Cider House Rules is to make your own rule. Don't always feel you have to be constrained with what's around. Be true to yourself, even though it may mean you make mistakes and get hurt. How many "rules" around us are made by people who don't live the same life as us. Until you can in other's shoes, don't jump into conclusion so quickly because things are usually not as they seem. And always have empathy for others because life is beyond-your- imagination-ally intricate. This jumps out to be the central thread linking all characters together.

In the end, the main character goes back to where he left initially, because that's where he's needed. It got me thinking again whether it's better to love or to be loved. I still believe it's better to love because you know your love will be appreciated and well received.

Finally, Michael Caine is one of the best the world has got.


08/02/2017

Maybe I am not dated after all. I've been delving into a new technique starting in February and it's working pretty well at the moment. This led to a nice presentation today. I think everyone understood what I was trying to say. One or two look particularly excited about the new technique. Well, not a bad start work-wise this 2017.

I make - Greek chicken stew with cauliflower and olives

This is the first wow dish of 2017 to celebrate a very deserving day in 2017.

Greek chicken stew with cauliflower and olives (adapted from New York Times)

- 2 tablespoons olive oil
- 6 to 8 chicken drumsticks and/or thighs
- 2 tablespoons cider/red wine vinegar
- 2 medium sized red onions, chopped
- 6-8 garlic cloves, minced
- 1 400g can chopped tomatoes
- 70 g tomato paste (or use another can of tomatoes)
- ½ teaspoon cinnamon
- Salt and freshly ground pepper
- ½ teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
- 1 cup of stock (skipped if using two cans of tomatoes)
- 1 small or 1/2 large cauliflower, cored, broken into florets, and sliced about 1/2 inch thick
- 100-140 g of pitted green olives (or mixed with black)
- 1 to 2 tablespoons chopped flat-leaf parsley
- 1 to 2 ounces feta cheese, crumbled (optional)

Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, skin side down for 5 minutes. Meanwhile, season the flesh side facing up with salt and pepper. Flip the chicken to the other side for another 5 minutes. Remove the pieces to a plate or bowl as they’re golden browned. Pour off the fat from the pan. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan. Turn the heat up to reduce the vinegar to roughly 1 teaspoon.

Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft.

Add the garlic and stir together for a minute or two more, until the garlic is fragrant. If a brown crust starts to develop at the bottom of the pan, deglaze it with a little bit of water and boil off the liquid quickly. Then add the tomato paste, cook for 2 minutes and the canned tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Pour in one cup of stock and bring to a boil. Simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.

Return the chicken pieces to the pot, along with any juices that have accumulated in the bowl. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce the heat, cover and simmer 20 minutes.

In the meantime, blanch the cauliflower pieces in lightly salted water for 3 minutes. Drained and set aside.

Add the cauliflower and olives and simmer for another 15-20 minutes, or until the cauliflower is tender and the chicken is just about falling off the bone. Stir in the parsley, taste and adjust seasonings. Serve with grains (couscous is great), with the feta sprinkled on top if desired.

2017 Weekly - Week 5

29/01/2017
I must be the only person in the world who sucks at brownie making. It's either too dry or under baked. Whether it's using cocoa powder only, chocolate chunks only or a mixture, they all seem to flop in my hands (well, only 20% ok rate). I really have no idea why chocolate brownies are so hard to crack?! We/I have eaten so much failed products that I want to scream (I am sure hubby feels the same but too polite to do so)!

01/02/2017
This is it, the last hope for this country to avert the course of the inevitable is quashed by our dearly beloved MPs today on the 1st of February, 2017. The so-called opposition didn't even put up a flight. I am more serious than ever about moving to Scotland!

It is purely a coincidence that I happened to renew my passport (or allegiance to the Queen?) today on the 1st of Feb, only to discover one of the dreadful news.

Speaking of dreadful, I hate reading news now ever since the new US president moved into the office. This is the very first time I can say without any regret that I am outta there. Sometimes to move forward, we have to go back a few steps, many wise men and women before me have said that. Yes, that's very true, same for many things in life. I can only console myself with that and believe that tomorrow will be better.

“Learn from yesterday, live for today, hope for tomorrow.” ~Albert Einstein

Anelletti alla palermitana

Baked pasta with a beef, pork and tomato Ragu
Anelletti alla Palermitana
From Rick Stein's Long Weekends

- 120 ml olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 2 carrots, finely chopped
- 1 stick celery, finely chopped
- 250 g minced beef (note 1)
- 150 g minced pork (note 1)
- 150 ml red wine (note 1)
- small handful fresh basil
- 450 ml tomato passata
- 2 tbsp tomato paste
- 1 tsp salt
- 8 turns black peppermill
- 1 cup of frozen peas (note 2)
- 350 g anelletti (O-shaped pasta) or macaroni
- salt, for cooking
- 1 aubergine, cut into 1cm dice (note 3)
- 20 g butter, softened, for greasing
- 30 g dried white breadcrumbs
- 50 g pecorino cheese, grated

Heat 50ml of the olive oil in a saucepan over medium heat. Fry the onion, garlic, carrot and celery for 10 minutes. Add the beef and pork and brown for 5-10 minutes. Add the red wine, reduce by half, then add the basil and tomato sauce and paste. Simmer for 30 minutes until you have a rich ragu. Season with the pepper and salt.

Boil the anelletti until three-quarters cooked, about 8 minutes, in plenty of salted water with a dash of olive oil (10ml). It should still retain a bit of bite, as it will continue to cook in the oven. Drain well and mix with the ragu.

In a frying pan over medium-high heat, warm the remaining 70ml olive oil and fry the aubergine dice for abotu 3-5 minutes until golden. Drain on kitchen paper and stir into the pasta and ragu.

Heat the oven to 190C.

Butter a 23cm springform cake tin and sprinkle the base and sides with half of the breadcrumbs and pecorino. Spoon into the pasta. Finish with the remaining breadcrumbs mixed with pecorino. Press down firmly with the back of the wooden spoon. Bake for about 25-30 minutes until the top has taken on a bit of color and formed a crust. Serve warm with a side salad or, for a picnic, allow to cool in the tin and refrigerate. When cold, run a knife around the edge and remove the ring. Cut into wedges and serve with a salad.

Note 1: In the program, veal was used in place of beef and pork. Masala wine was used in place of red wine.
Note 2: In the program, a cup of peas was added to the finished ragu
Note 3: In the program, 5 slices of aubergine were cooked and lay at the bottom of the springform tin to create a floral pattern before spooning in the pasta. After spooning in half of the pasta, slices of provolone cheeses were added before adding the remaining pasta and finished with pecorino.

2017 Weekly - Week 4

January is really not ideal to visit Budapest but I've had my one of my best visits there last week. Presentations went exceedingly well, questions and discussions free flowing, what can be more satisfying to talk and explaining about what you love? Thank you, Budapest.

But the mercury did drop to minus 10 to 12 degrees several nights in a row. Holy guacamole, it's probably the lowest temperature I've ever experienced. I went prepared with gloves, a woolly hat, alpaca scarf and a down coat. We don't stay outdoor more than 30 minutes in a stretch at this temperature, just enough to get to the restaurant and walk back. I have to tell you that I thoroughly enjoy the underfloor heating in the hotel bathroom.

While complaining for years about finding no decent food in Budapest, I had two of my best meals in Budapest this time. Best in Budapest and probably some of the best ever. If you happen to be in Budapest, check Bock bisztro and Ket Szerecsen out. Our personal favorite is Ket Szercsen. From starter to dessert, there is no dish which we didn't start with wow after first bites.  It's that good and it's rare to have such consistency all the way through. Top quality ingredients (Mangalitsa pork and ox cheek), superb but uncomplicated cooking and great service and atmosphere. I can't wait to go back there.

And I can't believe January is coming to its end. After deeply burying myself in slide preparation for a week and ryanairing four times in another week, my tightly strung nerve wants to relax. Chinese new year is coming this Saturday. I haven't done proper cooking since 2017 started. I feel chicken tagine is beckoning to me.

2017 Weekly - Week 3

This week I travel to Budapest twice, both for science. Not the best month to visit Budapest (forcast to below zero the whole week) but the scientific exchanges should be something to look forward to.

I managed to have a draft of slides a week before the presentation day. One can never underestimate the power of adrenaline. I shall not play with fire again!

That's all from me this week.