Monday, 29 August 2016

Festina lente, folks or so they say - a true paradox maybe....


August Quiz



In honour of the Rio Olympics – which were so very successful – this month's quiz has an Olympic theme.  As always, you can check the answers by highlighting the line under the question.  Have fun.

1             How many times has the Olympics been held in South America?

            Once
2             Where were the opening and closing ceremonies held in Rio?

            MaracanĂ£ Stadium
3             Athletes in the fencing events are very good at:
a)    Using swords
b)     Jumping fences
c)     Riding horses

            a)
4             Which athletes compete in a velodrome?

            Cyclists
5             Blue, red and green are the colours of 3 of the Olympic rings.  What are the other 2 colours?

            Gold and black
6             Eddie the Eagle became famous at the Calgary 1988 Olympics.  In which event did he compete?

Ski Jumping
7             How far is an Olympic marathon (to the nearest mile/kilometre)?

            26m or 42k
8             Rhythmic gymnastics includes the rope, ball, ribbon, hoop and what other piece of equipment?

            Clubs
9             How many track events are there in a Decathlon?

        4 – 100 meter sprint, 400 meter run, 110m hurdles and 1500m run
10          USA swimmer, Michael Phelps, finished his career with how many individual swimming medals?

            16 (an incredible 13 gold)

Sunday, 28 August 2016

Singing in the rain maybe....


Celery and Potato Braise (Italian style)

Carole's Chatter: Celery & Potato Braise


I got the idea for this Celery and Potato Braise from Ingredienti, the book I posted about yesterday.

This is a simple dish but combines celery and potato in a way I have never thought of.  All you need is a couple of celery sticks, a potato, salt, olive oil and lemon juice.

You peel the celery trying to remove all the stringy bits.  Then peel your potato and cut it into wedges.  Cut the peeled celery into 2 or 3 pieces.

Gently sautee the celery and potato in the olive oil (the book says you should use extra virgin) together with salt and a little lemon juice.

If your food starts sticking you can add a tablespoon of water to the pot.

The flavour was subtle but good.  I only used 2 teaspoons of lemon juice – next time I'd double that.