Monday, 2 March 2015

Nostalgia alert!

Cinema Paradiso


 I don't get to the movies much so when I say that one of my most favourite movies of all time is Cinema Paradiso – you need to take that in the context of how few movies I've gone to the theatre and seen!

This film really grabbed me – despite being subtitled – which I usually don't like much.  It's an oldie – 1988.  It won an Oscar for Best Foreign Film.

I can't describe what made this film so good.  Maybe some of you will know and be able to.

Proud Mary - Creedence Clearwater Revival



Left a good job in the city
Workin' for the man ev'ry night and day
And I never lost one minute of sleepin'
Worryin' 'bout the way things might have been
Big wheel keep on turnin'
Proud Mary keep on burnin'
Rollin', rollin', rollin' on the river

This super song was written by John Fogerty and was originally released by his band Creedence Clearwater Revival.  There is also a good Tina Turner version.  Fogerty said he wrote it immediately after being discharged from the National Guard.

The late sadly departed Leonard Nimoy (Mr Spock) also did a cover of Proud Mary.  To remember him –here is a link to a YouTube clip of him doing the song.

Sunday, 1 March 2015

I think mine are sown pretty deep down

Tangelo and Sherry Vinegar Chicken Drumsticks

Carole's Chatter: Tangelo and Sherry Vinegar Chicken Drumsticks


To make these Tangelo and Sherry Vinegar Chicken Drumsticks all you need is:

2 tangelos (or oranges)
Splosh of sherry vinegar
100g butter
Seasoning – salt, pepper sprigs of thyme
Chicken drumsticks

Juice the tangelos – don't throw away the skins – you'll be using them to sit the drumsticks on while they cook.

Put the juice, sherry vinegar, butter, salt and pepper into a pot and simmer for 5 minutes or so.  Allow this to cool to near room temperature.

Slash the skin of the chicken drumsticks and then marinate them in the juice mixture for 1 to 2 hours (in a plastic bag, in the fridge)

Heat your oven up and pop the drumsticks onto the tangelo skins and then pour the juice mixture over them – keeping some of it aside for use when basting later.

Cook until the juices run clear when pricked with a knife.

These were delicious but the sauce wasn't quite thick enough.  I should have taken the chicken out to rest wrapped in foil and then reduced the sauce by boiling it on the stove top.