Toronto, Ontario Mayor David Miller is leading the leaders of today’s world by example. He is keeping in touch through Twitter.
mayormiller tweets often and has a following list (as of today) 1,795 which will continue to grow as more people join Twitter and start to follow him.
Check out this National Post article.
Moon, Mercury, Jupiter, Mars
Recorded just before sunrise, this serene skyview looks east toward a glowing horizon across Tuggerah Lake on the Central Coast of New South Wales, Australia. Along with the waning crescent Moon, the picture captures (top to bottom) bright Mercury, Jupiter, and Mars.
Lemon Ice Cream with a sprig of mint
This is a simple, yet delicious frozen dessert.
Ingredients
2 cups (500 mL) sugar
2 cups (500 mL) milk
2 cups (500 mL) half-and-half cream
2 teaspoons grated lemon rind
1 cup fresh lemon juice
6 drops yellow liquid food colouring
Fresh sprigs of mint to garnish
Preparation
Stir together first 6 ingredients in a large bowl. Pour mixture into a 13 x 9 inch pan; cover and freeze at least 2 hours.
Process half of mixture in a blender or food processor until smooth. Remove from processor, and set aside. Repeat procedure with remaining mixture. Return all of mixture to pan.
Cover and freeze at least 4 hours or until firm. Garnish, if desired.
The most efficient way to make this delicious entrée is to assemble and measure all of the ingredients in advance.
Risotto ingredients
RISOTTO
3 cups (750 mL) chicken broth
1 cup (250 mL) light unsweetened cocount milk
1 tbsp (15 mL peanut oil
1 medium onion finely diced
1 1/3 cups (325 mL) arborio rice, about 8oz (250g)
1 to 2 tbsp (15 to 25 mL) freshly squeezed lime juice
1/4 to 1/2 tsp (1 to 2 mL) salt
1 medium ripe mango diced
1/2 cup (125 mL) shaved unsweetened coconut, toasted
Ingredients for coconut shrimp coating
COCONUT SHRIMP
1 lb (500 g) large tail-on raw shrimp headless, peeled and deveined
1 cup (250 mL) dry bread crumbs
1 cup (250 mL) medium-flake or shredded unsweetened cocount
1/2 cup (125 mL) all-purpose flour
1/4 tsp (1 mL) salt
2 eggs
1/4 cup (50 mL) light unsweetened coconut milk
2 cups (500 mL) peanut oil
1 lime cut into wedges
1. Heat broth and coconut milk in a small saucepan until hot but not boiling. Keep hot over low heat.
2. Heat oil in a large saucepan over medium heat. When hot, add diced onion; stir 3 to 5 minutes or until transparent. Then add rice all at once; stir 2 to 3 minutes or until coated and edges are becoming transparent. Add a ladle of broth mixture; stir.
Stirring the Risotto constantly
3. Continue to slowly add ladles of broth mixture, stirring almost constantly with a wooden spoon, until each is absorbed. This takes about 25 minutes. The rice ultimately is creamy and tender to the bite. Taste; add lime juice and salt as needed. Cover, turn heat to lowest possible point and keep risotto warm. Set mango and shaved coconut aside for garnish.
Shrimp, flour, coconut mixture, egg mixture
4. Preheat overn to 175 F (80C); place a baking sheet lined with several paper towels in preheated oven. Stir breadcrumbs with coconut. Stir flour with salt. Use a fork to stir eggs with coconut milk in a small bowl until well mixed.
Raw shrimp coated with the coconut mixture
5. Place flour and crumbs separately into small shallow bowls. Cover another baking sheet with waxed paper. Holding shrimp tail (and leaving it un-coated), dip shrimp into flour, tapping off any that does not adhere. Dip into egg mixture to lightly coat; then into crumbs, pressing so crumbs adhere. Place on waxed paper; coat all shrimp.
Coconut shrimp frying in peanut oil
6. Heat a couple of inches (10cm) of oil in a chicken fryer or other deep, heavy frying pan over medium-high heat until very hot (350 F / 180C ) Then fry several shrimp at a time for 3 to 4 minutes, turning often, or until golden and crispy. Drain on paper towel-lined baking pan; keep warm in oven while frying more.
The coconut risotto with mango and lime
7. When ready to serve, if risotto has become too thick, thin with tablespoonfuls of boiling water as needed. Then stir mango into risotto. Heap into warmed shallow soup bowls or deep plates. Scatter with toasted coconut. Top with several shrimp and serve with wedge of lime.
Coconut shrimp risotto with lime and mango
Serves 4 to 6
Caledon, ON
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Baked potato soup topped with chopped bacon and green onions
This simple soup is the ideal way to begin a winter meal. It can easily be made ahead and gently warmed before serving. Dress it up with your favourite baked potato toppings like slivered green onions, shredded old cheddar, crumbled blue cheese etc.
Ingredients:
1/2 cup (125 mL) chopped double smoked bacon
1 cup (250 mL) chopped leeks (white and light green part only)
3 cups (750 mL) peeled, diced potatoes
1/2 tsp (2mL) each salt and white pepper
1 cup (250 mL) dry white wine
3 cups (750 mL) chicken broth
1/2 cup (125 mL) 10% sour cream
1/4 cup (50 mL) finely chopped chives
1. In a large heavy saucepan, cook bacon over medium-high heat, stirring often, until crispy. Using a slotted spoon, remove bacon and reserve for garnish. Drain all but 1 tbsp (15 mL) of the fat from the pan. Add leeks and cook until softened, add potatoes, salt and pepper, scraping any bits from the bottom of the pan. Pour in wine and cook until reduced by half; pour in chicken broth and reduce heat to maintain a simmer until potatoes are very tender, about 15 minutes. Let cool slightly.
2. Using a blender, purée soup in batches until creamy and smooth. Stir in sour cream. Serve in warmed soup bowls topped with bacon and chives.
Serves 6.
Caledon, ON
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