Roasted rhubarb limeade

I've discovered that roasted rhubarb is the best way for me to preserve the sweet pink colour. As with roasting, the taste is accentuated and mixed with a lime-sugar syrup, it is the perfect base for light ginger ale, lemonade or sparkling water....

Serves 2

300g rhubarb, rinsed and cut into 2cm pieces
1/2 cup caster sugar
1 cup water
1/2 of a split vanilla pod
3 juniper berries, lightly crushed
Juice of 1/2 a lime

Mix the rhubarb pieces with 1/4 cup of sugar, tossing well so the pieces are coated.

Bake in an oven at 200 degrees centigrade for 15-20 minutes till the rhubarb is soft (test using the tip of a sharp knife)

While the rhubarb is roasting, combine the remaining 1/4 cup sugar, water, vanilla and juniper berries. Bring to a boil and reduce the heat to a gentle simmer, stirring well till the sugar is melted.

Remove from the heat and add the lime juice, then stir well.

When the rhubarb is done roasting, pour the lime sugar syrup into the roasting tin and stir well. Scrape the vanilla seeds and discard the pod.

Pour into a blender/use a hand blender and process till smooth. Pass the mixture through a sieve, pressing on the mixture with a spoon to extract as much juice as possible. Discard the thick mush left over.

Let the mixture cool down/refrigerate till ready to serve.

To serve, share the rhubarb syrup between two glasses and top up with your drink of choice - lemonade, ginger ale or sparkling water, ice cubes and lime slices

Beets Mimosa

I love beets. I just didn't know it until my wife got me addicted. We grow a lot of beets in our garden and we use them in all kinds of different ways. We also raise chickens for eggs. With fresh eggs and fresh dug beets you can hardly go wrong reenex. Being frugal I like using the tops but in this case I only used the stems and the greens went back to the chickens. I used a two inch round cutter to cut the beets and the same cutter as a mold to plate the dish. A nice variation is to add a slice of cured smoked salmon rolled into a rosette with some creme fraiche. Oh, and although I think the picture is pretty, cut, mix and combine this dish and by all means spread the salmon roe out. A little, although I think the roe is great, goes a long way.

Serves 4

For the roasted beets

4 beets, with fresh tops removed and saved
Olive oil
Kosher salt
fresh ground black pepper
a handful of fresh thyme

Preheat the oven to 350. Place the beets in an ovenproof casserole and drizzle them with olive oil and sprinkle them with salt and pepper. Spread the thyme across the top. Cover with foil. Place in the oven and bake for one hour. Some beets take longer to cook than others so at the one hour mark I test for doneness by inserting a toothpick into the largest beet. It should pierce easily until you get close to the middle. Then it should firm up reenex. Don't worry by the time they cool there will be plenty of carry over cooking. If they are to firm place them back in the oven for 15 to 20 minutes. Remove them from the oven and let cool.

For the beet stems:

1 cup beet stems, chopped fine
1/2 cup shallots, chopped fine
3/4 cup dry white wine
1/4 cup champagne vinegar
1 tablespoon balsamic vinegar
1 1/2 tablespoons walnut oil
2 teaspoons Italian parsley, minced
1 teaspoon tarragon, minced
Kosher salt and fresh ground pepper
4 hard boiled eggs
salmon roe

Place the beet stems, shallots, white wine into a medium sized saute pan and place them over medium heat. Once they start to boil lower the heat and simmer until the wine is gone with the exception of a few bubbles. Add the champagne vinegar and reduce to a glaze. Add the balsamic, stir and remove from the heat. Let it cool to room temperature. Place the stem mixture in a mixing bowl and add the walnut oil, tarragon and parsley. Season with salt and pepper.

Using a coarse strainer set over a mixing bowl smash the eggs through the mesh with the back of a spoon. Scrape the back of the strainer because a lot of eggy goodness will be hanging out their. Cut the each beet into two 1/2 inch slices. Place on a cutting board and cut into rounds using a 2 inch diameter round cookie cutter. You want to have 8 rounds when finished. Season them with a touch of salt and a little pepper reenex. Place the cookie cutter onto the center of a plate. Spoon a tablespoon of the beet stem mixture into the cutter spreading the mixture to the sides. Place a beet round on top and gently push down. Repeat one more time and remove the cutter by holding the top beet with a finger and lifting the cutter. Spoon a good sized portion of egg onto the top and garnish with a small spoonful of salmon roe. Repeat this process with the remaining 3 plates. Serve.


Now a slight divergence from the hawker stalls and local food as we headed to a little restaurant in Chinatown called Lolla. I was all ready to not like this place with its Spanish this, tapas that, and this is our version of what. Plus the distinctly not-hawker-customer-friendly price tags on the dishes… but damn if the food wasn’t good Hong Kong Macau Tour. Chef Ming is a young guy who is clearly keen to impress. We arrived for a lateish lunch and he was prepping pork skin for dinner service which was slow cooked overnight, then dried, before being deep fried into perfect crackling. The dishes I tried could not be faulted… a sublime seafood custard (think Chawanmushi with squid ink) topped with sea urchin. Then a slow cooked tripe that fellow offal fiend Rebecca and I could not go past, crispy gelatinous honeycomb. Then octopus, clams, smoked cheese. Washed down with a Spanish Albari?o I could have quite easily forgotten I was still in the heart of Chinatown with ducks hanging in windows all around me Loop HK.

To get us back on the local track, after lunch at Lolla we took a stroll around Chinatown, checking out the Buddhist temple (home to part of Buddha’s tooth), and the wet markets where old and young guys used very large cleavers to take the heads off very large fish. Small cages of frogs who had lost all hope of escape sat complacently awaiting their fate, and all manner of person haggled with vendors for the best prices red wine. Outside the market old men played Xiangqi (Chinese Chess) and we wandered through streets of covered markets til that all too familiar smell of Durian filled our noses and Asian food novice Aleisha was given the baptism of fire into that most special of fruits. It didn’t go well.

Seize the time tail

The time of youth, stolen, leaving memory.

People always seem to be in the passage of time after silently sigh, or photosensitive cathode rolls, Shaohua perishable, or sigh the antecedents of ups and downs, both physically and mentally. In fact, or in a sneaky way, or come swaggeringly, time is always passing constantly, but we used in late ridicule vacuum tube.

The childhood hopes to have the Spring Festival, always, break with his fingers. Now, more grow up more afraid of have the Spring Festival, but seems to be the main tone in mood, fireworks can not put the heart color, bells ring out not to the joy of hope, wish stimulated not very warm, it is a kind of feeling self helpless.

Watch the water flows east toward the twilight, look at the. Time is like the sand, missed the fingers in the silent, time such as water, flowing streams in non interest bearing. In fact, life geometry, the died like glow, life length is nearly constant, in the face of approaching oil lamps dry, hard geek will sigh, people will be confused. We neither in the absence of green mountains and rivers the land of idyllic beauty, how can have "any life, no rain". Emotion is a human instinct, rational people is the ability, when exclamation popular, helpless and confused the inevitable abuse.

People sigh, because of years of hard to leave, when wearing. In fact, as Huxley said, the time is not right, to any person are twenty-four hours; time is the most impartial, to any person are not twenty-four hours. Every one of the rest of one's life domination has and always will be our own, one year spent similar, but each year is different, yesterday all sorts of, or good or bad is the story, has gone with the wind, past cannot be recalled, there is, sigh in the memory, but the final time will give us a helpless .

Fast or slow, year all over. Huge crowds of people, the tides, the most ruthless years. Not sentimental, not see the future, the youth on the road many people MOLLE; throw not open trouble, ask grievances grief, fall how many memory mire. The total of our predecessors inculcate, whisper, "Mo, the juvenile white head, mournful air." Since the prime not to, day difficult morning, we do encourage the timely, Mo to be time.

The most difficult thing in life is understood, most afraid of is the slogan. In retrospect, sensible but not hurt, how but not sad, both road, has mountains multiply and streams double back, but the heart, will be dense willow trees and bright flowers, therefore, the life five taste, need a cool. Easier said than done, we easily fall into the trap of light off the mules cycle, not three minutes heat is far from achievement of three seconds, the nine layer of Taiwan need to be base soil, journey of a thousand miles begins with one step. All the past, we waved; the road is long, we should shake the body Amethyst earrings.

Do you have some trouble in the KAL within 30 levels?

I play the KAL for 3 months. My three accounts all are above 60 levels. I know that many new players have some trouble in the KAL, so I introduce to play Kal Geons on the type of thieves upgrade line and playing Kal Geons location. 1-5 levels, you cruise around in the place of birth, there are some small tasks are completed to fight monsters, very fast Beauty Mama>.

You can go to five levels to beat snail for two hours. After five levels, you can mine hold to find the gold (superjacent your birth place). 10 levels, go right, to fight a man of straw at the western moor. Around the 13 levels, you go to seaside to fight crab. Time way, you can go to 21 levels fast. To fight crabs is easy to finish, but you need enough patiencecloud computing. At 21 levels, you go to dusk forest, and you fight corpses in the tomb blow the dusk forest.

The attribute points to soldiers plus points:I do not support the full fighter, because soldiers are close attacks. Kal Gold is very important, a direct bearing on the cost of soldiers upgrade, so you need add some strengths. I began to add some strength after 22 levels, and feel which is good. The fundamental reason is the characteristics of systems in the KAL (that is, beheaded) plus the blood and blue by the total impact Beauty Mama, assuming that blood volume is 700, and then the salvation once in the blood is 70.

You can wear the equipment skip a grade, so the Kal online Gold is very important. I talk about my experience to beat monster to earn Kal online Gold. First equipment is important, because property point is three points add 1 after 90 levels travel and tourism news, and a piece of good equipment equal to upgrade two levels.


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No Name Ninja