Once upon a time, I was a kid who loved tv and muppets and fairy tales. And I found them all in the series called The Storyteller. It was actually the second part of the show Jim Henson Hour, a spin-off of Muppet Show in the 80’s. The stories were based on folk tales from Europe and in true Jim Henson fashion, there were puppets everywhere, including a dog who sat by the the Storyteller and offered a sarcastic remark or two. My young eyes were mesmerised by the stories of hedgehog boys, princesses and promises, witches and curses, ravens and secret havens, enchanted creatures and dangerous adventures. There was magic, love and innocence, but it all ended without warning. A few months after the first episode, it was off the air, never to be seen again. Until yesterday when I saw the DVD collection in HMV. There were no second thoughts, I was at the cashier in no time. And in the evening, my hubby and I spent the next three hours watching the tales unfold. After more than a decade, some special effects could do with a little touch-up. But the stories still sparkled and shone like jewels on a king’s crown. Seeing them again was like finding an old favourite book or toy that I thought I’ve lost forever and discovered a few extras tucked in — a few more stories I had not seen. We watched and watched until my 35 year old eyes became 10 again. And with eyelids drooping ever so slightly, I fell asleep, like a kid basking in a weekend’s happy ending.
Monthly Archives: September 2006
Originally uploaded by Shei’s Pics.
It was a Sunday morning sometime early September, while Mike and I where in Manila. I was not so sure I’d be up for the challenge. I had never tried making the dish and so I was quite pleased when I and my able assistant, Mercy, breezed through the task like two seasoned chefs. Our friend Lilit was on hand with some tips involving calamansi while he snapped up a few pics for posterity.
To get this going I had: 1 kilo of fresh mussels, cleaned (weird-looking hair extensions removed) and boiled till they open • 1 cup melted or softened butter mixed with minced garlic • 1.5 cups grated cheese • 1 calamansi • 1 able assistant named Mercy who cleaned up the mussels for me.
- In a baking tray, line up the mussels in their half shells.
- Spread garlic butter on each and top with grated cheese.
- Squeeze calamansi juice over the mussels.
- Bake in oven at 180degrees for 10 minutes or until cheese melts.
Last night I had a bit more time to look inside the fridge and see how the different science projects, i.e. leftover food in different stages of decomposition, are coming along. Thankfully, some have not grown their own little cities just yet and seem to be safe for human consumption. So here’s what I’ve managed to make from leftover cheeses and pasta sauce:
Three-Cheese and Tomato Toast
1. Spread herb tomato pasta sauce on multi-grain bread.
2. Put sliced cheese and a spoonful of cream cheese mixed with a dash of garlic powder.
3. Top with shredded parmesan and drizzle with olive oil.
4. Pop in oven toaster or grill in pan until cheeses melt.
Turned out pretty good, according to Hubby Mike who gobbled 2 slices in a matter of minutes.