 |
| Pandora with her Box. After all the Misfortunes there's Hope for Better Days |
On Wednesday, the 9th November 2016, Donald Trump, defying all the experts and the polls, was elected the 45th President of the
For the last year and a half, he has threatened and bullied the press and attacked and insulted Mrs. Clinton, his co-runner for the Presidency. He, also, repeatedly abused Mexicans, Muslims, minorities in general, and women.
How could this man possibly hold the highest position inAmerica?
How could this man possibly hold the highest position in
I wish to tell our American friends that our heart goes out to them because, unfortunately, their President-elect besides being an opportunist, a racist, a slanderer, a misogynist, is also a liar. Yes, he is a liar because he promised his voters well-paid jobs and tremendous tax reductions, and, as he is an excellent businessman, he knows only too well that these promises cannot be fulfilled.
God Save America
As this is mainly a cooking blog, I'm giving you below, a recipe for a luscious and comforting American soup.
SHRIMP CHOWDER
This soup can also be served as a first dish.
4 rashers bacon, finely chopped
180 g (6 oz) onions, peeled and finely chopped
2 carrots, peeled and finely chopped
6 medium sized potatoes, peeled and chopped
250 ml (1 cup) good quality dry white wine
1500 ml (6 cups) hot tasty chicken stock
1 bouquet garni (1 thyme sprig + 1 small bay leaf + 1 parsley sprig)
Salt and freshly ground black pepper
750 g (1 1/2 lb) shrimp shelled, deveined, lightly sauteed and sprinkled with a little salt
A good pinch of Cayenne
2 tbsp chopped parsley
In large soup pot, fry the chopped bacon over high heat stirring for about 2-3 minutes until a thin film of fat covers the bottom of the pot. With a slotted spoon remove the bacon pieces, reserving them for another dish.
Lower the temperature and saute the onions for about five minutes stirring occasionally. Add the chopped carrots and potatoes, sprinkle with salt and freshly ground black pepper and stir and cook for 3 minutes more, until the vegetables are well covered with bacon fat. Pour in the wine and cook for 5-7 minutes until the alcohol evaporates. Then add the hot chicken stock and the bouquet garni, bring to the boil, cover the soup pot and simmer gently until the potatoes and carrots are tender.
Discard the bouquet. With a rod blender, puree the vegetables until smooth. If you find the soup too thick, thin it down with a little hot chicken stock. Add the shrimps and cook for 5 minutes more, taste and add a little Cayenne, and salt if necessary.
Sprinkle with chopped parsley and serve, in small bowls, with salted cracker biscuits.
As this is mainly a cooking blog, I'm giving you below, a recipe for a luscious and comforting American soup.
SHRIMP CHOWDER
 |
| A Wonderful Soup |
This soup can also be served as a first dish.
4 rashers bacon, finely chopped
180 g (6 oz) onions, peeled and finely chopped
2 carrots, peeled and finely chopped
6 medium sized potatoes, peeled and chopped
250 ml (1 cup) good quality dry white wine
1500 ml (6 cups) hot tasty chicken stock
1 bouquet garni (1 thyme sprig + 1 small bay leaf + 1 parsley sprig)
Salt and freshly ground black pepper
750 g (1 1/2 lb) shrimp shelled, deveined, lightly sauteed and sprinkled with a little salt
A good pinch of Cayenne
2 tbsp chopped parsley
In large soup pot, fry the chopped bacon over high heat stirring for about 2-3 minutes until a thin film of fat covers the bottom of the pot. With a slotted spoon remove the bacon pieces, reserving them for another dish.
Lower the temperature and saute the onions for about five minutes stirring occasionally. Add the chopped carrots and potatoes, sprinkle with salt and freshly ground black pepper and stir and cook for 3 minutes more, until the vegetables are well covered with bacon fat. Pour in the wine and cook for 5-7 minutes until the alcohol evaporates. Then add the hot chicken stock and the bouquet garni, bring to the boil, cover the soup pot and simmer gently until the potatoes and carrots are tender.
Discard the bouquet. With a rod blender, puree the vegetables until smooth. If you find the soup too thick, thin it down with a little hot chicken stock. Add the shrimps and cook for 5 minutes more, taste and add a little Cayenne, and salt if necessary.
Sprinkle with chopped parsley and serve, in small bowls, with salted cracker biscuits.
I always enjoy reading your posts. And I understand your comment about the president elect. But this is a democracy and we have to respect the wishes of the 50% of the American voters who voted for him. Moreover, the president of the USA cannot really do whatever he pleases. Please continue writing about your thoughts and views, it has been a privilege to have read your writings so far and I am sure you have many more to share! Thank you so much!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteHello Vivian,
ReplyDeleteThank you for your comments. I completely agree with you that the vote of the people must be respected and that the American president doesn't have the power that we presume he has. I wrote the post after readng numerous articles in newspapers and magazines, and after hearing Mr. Trump's comments on CNN, BBC, France 24 and on political programmes on Greek channels. Thank you also for your good words about my blog