Archive for July, 2009

OK, I’m jumping on the bandwagon and posting this, b/c it’s, as the Doctor would say, “Brilliant!”. Only wish they’d done the kiss in an episode. Who knows, there’s still time. John’s reacting like a squeeing fangirl, though, just makes the whole thing.

Interesting that my last post included the Captains Jack kissing on Torchwood. Coincidence?

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I’ve made this a few times, and always gotten pretty good response. It’s easy and tasty, and all the ingredients are available, even outside larger cities. Thanks, Rach!

Corn, Sage and Prosciutto Stuffing
courtesy Rachael Ray

1 tbsp extra-virgin olive oil
2 tbsp butter
3 ribs celery from the heart, chopped
1 medium onion, chopped
Salt and pepper
2 tsp poultry seasoning
4 sprigs fresh sage (2 tbsp) chopped
2 tbsp chopped flat leaf parsley
¼ pound prosciutto, deli sliced like bacon, then chopped
4 corn muffins, from bakery section of supermarket, crumbled
1 cup chicken stock or broth or, canned turkey broth

  1. To a skillet over medium high heat, combine oil and butter.
  2. When butter melts into oil, add celery and onions and season with salt, pepper, poultry seasoning.
  3. Sauté 5 minutes until just tender, add sage, parsley, prosciutto and stir to combine.
  4. Crumble muffins into the pan.
  5. Moisten stuffing with broth and heat through.
  6. Remove from heat.
  7. Cover with foil to keep warm.

Depending on where you get the muffins, the stuffing can come out on the sweet side. The last time I did this, I made a batch of Jiffy cornbread, and substituted it for half the muffins. It toned down the sweetness pretty well.

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Children of Earth

So the Torchwood mini-season Children of Earth aired on the BBC last week. It airs on BBC America (which I don’t get) starting next week. So I looked around online, and was able to watch it, ’cause I didn’t want to wait for Ghu knows how long. It’s the first of the new Who or Who-related shows that I didn’t look up ahead of time to find out what happened, so experienced it without knowledge or preconceptions.


It was… amazing. Funny in parts, but mostly very dark. Not what I expected at all, constantly surprising. I won’t spoil it for anyone, but be prepared for shocks. Some stuff happened I really hated, but dramatically, it was appropriate. And on the up side, more naked/nude Captain Jack. See it, as soon as you can. There’s talk of another season, and I hope there is one, but I don’t know how they’ll pull it off.

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OK, this is one of my absolute favorite recipes. I encountered it at an all day SCA cooking event in Georgia. I’ve only made it myself about three times, when I had a job that I got a ham as a Christmas bonus. It is somewhat labor-intensive, but not terribly so, and it fills your house with the most wonderful aromas for hours. If made properly, the meat practically sublimes.

I’m omitting the vinegar cream sauce that supposedly goes with it because (a) frankly, it doesn’t taste that good and detracts from the flavor of the meat and (b) it requires 6 juniper berries, and unless you have a whole foods/health foods store handy, you have to buy a jar, and you’ll be stuck with it forever.


  • One 7-pound uncooked ham
  • Coarse salt
  • Fresh ground black pepper
  • 3 garlic cloves, peeled and slivered
  • 3 bay leaves
  • 2 tbsp thyme
  • 1 tsp sage
  • 1 tsp savory (a/k/a summer savory)

  1. Preheat oven to 350 degrees F.
  2. Remove skin and fat from ham.
  3. Rub ham with coarse salt and let it sit for two hours.
  4. Dry the meat with a clean cloth, then rub with the pepper.
  5. Insert slivered garlic all over with a knife.
  6. Crush the bay, thyme, sage and savory together, press into the ham.
  7. Sprinkle with salt and pepper.
  8. Put in deep dish and bake, uncovered, for three hours.
  9. Cover, then cook for another hour and a half.
  10. Remove from oven and let meat rest for 10 to 20 minutes.
  11. Slice and serve.

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