Thursday, February 24, 2011

Music: The Baseballs

My new favourite band is The Baseballs. They are the most awesome rock and roll band from Germany, who do covers of Top 40 hits - in ...wait for it... - 50s rock and roll style!

Which is both awesome and unbelievably catchy. I defy anyone to listen to their album "Strike" and not get up and dance. No, seriously, you HAVE to get up and get your boogie on. My feet refuse to stay still when listening, which probably drove the guy in aeroplance next to me crazy when I was listening on the flight and jigging all over the place.

Check out their version of "Umbrella" by Rihanna - defintely makes a bad song excellent.

You should definitely check them out if you love rock'n'roll, or those crazy Germans who make crazy ideas work fabulously! Hope you enjoy them as much I as I am.

Monday, February 7, 2011

Kate's Fabulously Awesome Layered Taco dip!

This dip is the best thing ever at a party. Everyone loves it (even those that claim they don't like refried beans, or avocado or etc.) and some just sit right in front of it stuffing heavily laden corn chips in their mouths.

Allegedly, this an old Tupperware recipe, designed for a special Tupperware container that is 22cm X 32cm - which may affect the proportions of the layers, but I have made it in other containers and it's still delicious so have at it.

It basically tastes like tacos - which are awesome - so what could be better than having a massive taco to share with all of your friends.


530g tin refried beans (although I think this size is made up - I just get the largest one I can which I think is slightly smaller)
1/2 cup taco sauce
3/4 cup shredded cheese
1 250g block Philadelphia cream cheese
1/4 cup sour cream
3 tbs mayonnaise
1/4 tsp garlic powder
1 large avocado (seeded and peeled)
1 medium onion (diced)
1 tbs lemon juice
1 tomato (seeded and diced)
1/2 cup sliced pitted olives
1/2 cup sliced shallotts

1. In a large bowl, stir refried beans, taco sauce and several dashes of tabasco (if desired).
2. Spread the refried bean mixture evenly on the bottom and sides of large rectangular container. Sprinkle half of the shredded cheese over the bean layer. (If you forget the cheese here, its fine.)
3. Combine the cream cheese, sour cream, mayo and garlic powder. Beat with electric mixer on med speed until smooth.
4. Spread the cream cheese mixture evenly over the bean/cheese layer.
5. Cut avocado into small pieces. Blend in blender/food processer with onion and lemon juice until combined.
6. Spread the avocado mixture evenly over the cream cheese layer.
7. Sprinkle avocado layer with chopped tomato, sliced olives, sliced shallotts and remaining cheese. If desired, drizzle with additional taco sauce. Cover and chill.
8. Serve with corn chips

My mouth is just drooling thinking about this dip - now I'm hungry!

Friday, February 4, 2011

"The time has come," the Walrus said, "To talk of many things: Of shoes--and ships--and sealing-wax-- Of cabbages--and kings--"

Tonight introducing the Eighth Wonder of the World...

the CABBAGE!!!!! (weee, roar, wooo)

Now, I'm sure some of you are going to tap me on the shoulder and say "Excuse me Miss... Cabbage is the most disgusting, evil, horrifying, appalling vegetable ever created, and if I were God, I would take it back." And I'm sure school lunches may have something to do with that.

But when cooked right, to just the right amount of crispness with a little salt, cabbage is delicious and juicy.



INGREDIENTS. - Cabbages.
To each 1/2 gallon of water allow 1 heaped tablespoon of salt, a very small piece of soda.

METHOD. - Pick off all the dead outside leaves, cut off as much of the stalk as possible, and cut the cabagges across, tiwce at the stalk end; if very large, quarter them.
Wash them well in cold water, place them in a colander, and drain; then put them into fast-boiling water, to which has been added salt and sode in the above proportions.
Stir the cabbages once or twice in the water, keep the pan uncovered, and let them boil quickly until tender.
The instant they are done take the cabbages up into a colander, place a plate over them, let them drain thoroughly, dish, cutting them into squares.

TIME. - Small young cabbages, from 15 to 20 minutes; large cabbages and savoys, from 30 to 40 minutes. SUFFICIENT, allow 1 medium sized cabbage to 3 or 4 persons.

Note. - Cabbages are seasonable at any time

So that's how you cook cabbages. I like to slice mine up pretty fine. Nothing is worse than overcooked cabbage, so keep an eye on the times and you may want to reduce them accordingly.



Tuesday, February 1, 2011

Holy Carp!

It's February already!

It's finally getting hot over here. Summer has arrived; it was 38oC on Sunday. (that's 100o Fahrenheit for you Imperialists playing along at home)

Whast could be better in the summer, than sitting in the beer garden at your local watering hole or public bar and enjoying some Vitamin D and some Vitamin Beer.