food: saag aloo a la Hugh

I kind of invented this by mistake. Supplies were running down in the fridge and I found the ingredients below, assembled them into a version of saag aloo a la Hugh. I’m sure it’s breaking every rule in Indian cuisine by adding the rashers, but I suppose you could omit them if you want to make it vegetarian. Anyway, it’s delicious by itself. Really delicious.

Ingredients:
1 kg baby potatoes
4 cloves garlic, chopped
1 large onion
2 tbsp curry paste
1/4 tsp salt
two large handfuls spinach uncooked (I have big hands)
5 back rashers
large bunch of coriander chopped roughly, stalks and all
1 x 400g can chopped tomatoes

Method:
Chop the baby potatoes into cubes or crescents and steam for about ten minutes. Meanwhile chop the onion, garlic and rashers and fry in a tablespoon of olive oil or ghee if you have it for a few minutes in a heavy casserole or pot. Add the curry paste and keep everything on the move. Add the spinach. Toss in the can of tomatoes and bring everything up to a simmer. Then toss in the potatoes and stick a lid on your casserole and cook for another couple of minutes until the potatoes are tender. I poured in a few tbsps of the cooking liquor from the steamer. Season with the salt.

music: my daughter the violist

My daughter K has been playing the viola for a few years now and since today was the first time it’s been out this year, I thought I’d stick up a little post. It’s a pleasure to hear her play, although I think she finds it uncomfortable playing for me. But we’ll both get over that. I really enjoy what she’s doing. Her technique has come on in leaps and bounds, and the sound she produces out of an admittedly inferior instrument is really warm and mellow. The music (as distinct from technique and tone) is really beginning to happen too. I’m not sure if she’ll come across this post anytime soon, but hopefully if and when she does she’ll realise that I appreciate her (and her music).

The journey hasn’t always been easy though; the early days, when she first started learning the violin, were pretty unpalatable. The sound of a beginner could be likened to a bag of strangled cats, but over the course of a year or two, that developed into something more tuneful. And then came vibrato. For those of you who don’t know, vibrato happens when you see violists, violinists, cellists, bassist and Jimmy Hendrix wobble their wrists round a bit when playing, it changes slightly the pitch that the instrument is producing and for some reason, it sounds great. The modern ear pretty much expects vibrato, so it goes largely unnoticed. Sometimes it’s overdone, like when Shirley Bassey sings, but that’s just a personal thing. I can’t play the viola to save my life (I’m a ukuleleist) but I did try, and I did try to add vibrato. I suppose for the uninitiated it’s a bit like spinning plates while simultaneously rubbing your head and stomach with different hands and reciting the alphabet backwards. It’s seriously hard.

The next big, difficult step was ensemble playing. It’s a big thing for a young person to get landed into a room of other largely unknown other young persons and to play music together. Shyness, timidness and pressure all come into play. But once over that hurdle, it becomes fun, I suppose. I played in an orchestra myself a long time ago and I enjoyed it thoroughly. So the ensemble thing was a bit step, but it builds a person up and the social aspect of being part of a group is really important.

So then, the change of instrument happened. K is a tall girl, taller than her mother easily. Great mileage will be had out of that. Anyway, she’s long-limbed and perhaps this was one of the reasons that her teacher at the time suggested she switch from violin to viola. It’s not something that I’ve regretted, the viola has a deeper, richer tone and the world is short of viola players. If she stays with it, she’ll likely earn pocket money in a year or two playing for cash. Not to be laughed at when you’re a student.

Anyhow, I hope she stays with it. The world will be a richer place.

photo: Copernicus

Took the boys down the East Pier at Dun Laoghaire this evening to let off a bit of steam in the bracing easterly, back to school in a few days so they’re a little cabin feverish. Anyway, took the opportunity to schlep the 85mm on a tripod (the 85 weighs a ton!) and take a few longer exposures. Result above. But what I didn’t realise was that there’s so much movement in the heavens – the exposure above is a mere 30 seconds, and as you can see from the detail below, there’s quite a lot of movement in that one little star.

The jitter is accounted for by the fresh breeze and the camera being buffeted about the place despite the tripod, but the diagonal movement is due to the turning of the heavens about the Earth. Or is it the other way round?

Copernicus, he knew. :)

From Wikipedia:

Copernicus died in Frauenburg on 24 May 1543. Legend has it that the first printed copy of De revolutionibus was placed in his hands on the very day that he died, allowing him to take farewell of his life’s work. He is reputed to have awoken from a stroke-induced coma, looked at his book, and then died peacefully.

Bummer.

If I was smart enough I’d be able to write a piece of software which would filter out the low frequency wind buffeting noise from the image and clean it up a bit, measure the angular change over the given period and figure out what next week’s Lotto numbers are. But I’m not, so I can’t and I wouldn’t anyway. No but seriously, what can you figure out given that the picture was taken over 30 seconds? Distance? Nah. I dunno. Our latitude? ( 53°18’8.79″N 6° 7’34.85″W)

food: the return of the curry paste

please turn on your images

Back in the kitchen again today, got a rush of blood to the head and decided on a curry. For curry, you need curry paste (which I’ve blogged about before) but this time I toasted the seeds before crushing them and fiddled with the proportions a little too.

Ingredients:

1/2 cup coriander seed
4 tbsp cumin seed
2 tbsp fennel seed
2 tbsp fenugreek seed
4 dried red chillies
5 curry leaves
1 tbsp chilli powder
1 tbsp turmeric
2/3 cup wine vinegar
1 cup vegetable oil

Method:

Toast the whole seeds gently for five minutes or so to release their aroma, making sure not to burn them. The kitchen will be filled with an amazing assault on your nose, although my youngest kid finds it a bit overpowering. It’s an indication of what’s to come though, because this paste imparts a great flavour and is something which develops with age.

Grind the whole spices to a powder in a spice mill, or grinder. Transfer to a bowl and add the remaining spices. Add the wine vinegar and mix into a paste. Add about 5 tbsp water to the mixture tp loosen it a bit. Heat the oil in a heavy frying pan, and stir fry the paste for about 10 minutes. Allow to cool a bit before putting it into airtight jars and then refrigerating. It should last three to four weeks in an airtight jar.

The finished article.

misc: fat, lazy, pompous and we think we’re special

The country has been awash with money for the last 15 years … we’re gone fat now, we’re gone lazy, we’re gone pompous and we think we’re special.

Liam Ryan, Managing Director, BMS Ireland

Prophetic words from a few years ago.

my 48 most interesting images as determined by flickr

my 48 most interesting images as determined by flickr

16 of 09

A selection of sixteen photos from 09 which I like:

Return top

intercuts

verb: to interweave (two separate, usually concurrent scenes) in a film; crosscut.