plaanid, uudised, retseptid

http://www2.limerickpost.ie/fullnews.elive?id=9&category=arts
Seda tahaks näha.

http://www.belltable.ie/tincanman.html
http://www.belltable.ie/keane.html
Ja neid ka. Alati on nii, et kui midagi on, siis on nad ikka ühel ajal. Kui pole, pole üldse midagi.
Või tuleb see sellest, et minu kultuuri- ja/või tegutsemishuvi käib kuidagi hooti peal..?
Heh, kusjuures, ühes kohas o kirjas, et on Thursday 11th, teises, et Tuesday 11th. Kas peaks võtma kuupäeva järgi ja lootma, et see on ikka teisipäeval?

Natuke eputamist ka:
Imasa has arrived
By Olivia O'Sullivan
A brand new retail experience was launched in the city last weekend, Imasa Lifestyle is a unique concept with a global spirit, embodied in the young woman at its helm, Louise Tsang, and her right-hand woman Denise McCarthy.

Hong Kong design and eclectic diversity meets post Celtic Tiger Limerick with a store that is surely a sign of the times for our city. The Imasa Lifestyle launch party was world class as TV cameras and photographers battled for position among well known Limerick sports, business and media figures, models, eager shoppers, and representatives from all areas of the fashion industry, amid the familiar faces of the city social set.

Imasa, which means 'at the moment' in Japanese, is the new 13000 sq.ft. store on O’Connell Street, specialising in style for women, men and the home offering ladies pieces from top labels including Aftershock, Attractivo, Custo Barcelona, Fornarina, new Japanese designer JJ Park, Lipsy, Lois, Muchacha, Phard, Tita, Traffic people, Betsey Johnson and Calvin Klein sleepwear. The mens labels include John Smedley, Lyle and Scott, Db clay wallets, Svensson Sweden, and more on the way. Exclusive jewellery ranges, shoes to die for, funky handbags, artwork, gift items, contemporary furniture and accessories for the home - so much to take in, my advice is don’t rush your first shopping experience at Imasa! What a welcome addition to the city, hats off to Louise, Denise and their team.

See on nimelt mu töökoht:)



Food for thought
By Andrew Carey
THERE is no putting it off now - Christmas is here and it’s alive and well and there’s no getting away from it no matter what way you look. Present ideas are thrown about, subtle hints are dropped and they probably all fall on deaf ears but nonetheless the bird will be stuffed, given a name and roasted to a golden hue, Wine will be had, crackers will pop and belly’s will be full. Yes the time for food is now and we’re going to cut straight to the chase with the traditional main dishes and next week I’ll have some appetiser and sweet options paired with some wines and other drinks. So for now, enjoy the treats of the season and best of luck with the planning.



Traditional roast turkey with sweet potato and apple

INGREDIENTS:

1 1/2 tsp olive oil

4 slices bacon, cut into matchsticks

1 medium onion chopped

2 sweet potato, peeled, diced

1 Granny Smith apple, peeled, diced

1 cup chicken broth

2 tbsp Frangelico (hazelnut liqueur - optional)

1/4 tsp fresh thyme, chopped

1/4 tsp fresh rosemary, chopped

2 lb. breast of turkey, boneless



for the sauce

1 cup plus 2 tbsp. dry sweet white wine

2 teaspoons shallot, minced

1/2 tsp garlic, minced

4 cups chicken broth

1/4 teaspoons fresh thyme, chopped

2 teaspoons cornflour



METHOD:

Preheat oven to 450 degrees Fahrenheit. Heat 1teaspoon olive oil in large non-stick pan over medium heat. Add the bacon and sauté until it begins to brown, about two minutes. Add the onion and sauté until tender, about four minutes. Add the sweet potatoes and apple and sauté two minutes. Add the stock and liqueur and bring to a boil. Mix in thyme and rosemary. Set aside. Place turkey breast in a large glass baking dish and rub with remaining ½ teaspoon olive oil. Sprinkle with salt and pepper. Roast the turkey for 10 minutes. Spoon hash mixture around turkey and continue roasting until the turkey is cooked and the sweet potato mix is tender, stirring occasionally, about 25 minutes longer.



for the sauce

Combine one cup sweet wine, shallots and garlic in a heavy large saucepan and boil until reduced by half, about 8 minutes. Add broth and boil until reduced by half, about 20 minutes. Mix in thyme, cornflour and the remaining two tablespoons of wine in a small bowl. Add the cornstarch mixture to sauce and bring to a boil, stirring occasionally. Slice turkey and arrange on platter, and spoon the sweet potato mix around. Spoon sauce over turkey and serve. Season to taste with salt and pepper.





Oven roasted sprout and chestnut medley

WHEN roasting chestnuts, make sure to cut an X shape into the chestnut with a sharp knife, if not they might explode, really it can happen! If you like garlic, add some cloves of garlic to the medley of vegetables.

Ingredients:

1 1/2 cups chestnuts

1 small butternut squash, peel, seed removed, large dice

3 cups Brussels sprouts

6 to 8 small shallots

1 Granny Smith apple, cored, skin on, large dice

1/4 cup olive oil

Coarse salt and freshly cracked black pepper

2 tbsp honey

A pinch of allspice

Several sprigs of thyme and rosemary



METHOD:

Preheat oven to 200degC Put the chestnuts on a baking sheet or roasting pan with the cut side up. Roast until chestnuts are tender and shells are easy to peel, about 15 to 20 minutes. Cool down slightly until easy to work with. Peel chestnuts and add to a bowl. Add 1 tbsp. honey and 1 tbsp. olive oil. Season the chestnuts with salt and pepper and a pinch of allspice. Toss to combine. Set aside. (The chestnuts will be added to vegetables during the last 10 minutes of roasting.) Reduce heat to 190degC F. Line a large baking sheet with parchment paper. Trim and score an X on the bottom of the Brussels sprouts. This will help them to cook more evenly throughout. In a large bowl, combine the butternut squash, Brussels sprouts, shallots and apple. Add two tbsp. olive oil and one tbsp. honey. Season the mixture with salt and pepper and pinch of allspice and toss to coat evenly. Transfer to prepared baking sheet. Scatter a few sprigs of savoury and rosemary over the vegetables. Roast vegetables in oven, stirring vegetables once or twice during the cooking time so they brown and cook evenly. After 20 to 25 minutes, add the chestnuts that have been tossed with olive oil and honey. Roast for another 10 to 15 minutes, or until Brussels sprouts are cooked through and butternut squash is tender and golden brown.

Ja see on juhuks, kui ma viitsin kunagi voodist välja ronida ja poodi minna, et süüa osta. Ja seejärel ka süüa teha. Aga täna seda vist ei juhtu..