Lavendar Cove – Segway tour

October/November 2012 News – Part II

Dear Member:

Going my way, the Segway – way, during our vacation we had a chance to learn how to operate a Segway on a tour around La Jolla, Ca.

Getting on the Segway, you must hold the bar in the centre of the handle-bar, if you hold the left or right it will go that way.  Running over your own feet or having the Segway take off on you was not one of the options.   Just standing on the Segway, I felt all of my weight go directly to my feet and knees.

   A tour along the ocean front, a ride through and past some very rich houses, along a elite shopping area and learning some of the history for that area from our young guide, named Steve – from Another Side Tours.  Carefully ducking for the occasion tree, we rode on the sidewalk and street, it is was a toss up how the Segway’s are classified in California.

   We both had a lot of fun, elevated a jump up on the sidewalk, but wasn’t sure if I was going to land decently, but managed.  Now, when you get off the Segway, you must hold the centre bar or you’ll run over your feet.    Also when you are finally walking away, your body feels like it is still swiveling around and you may or may not have the same feeling as I did, but my legs felt like they both weighed a ton each.   If you haven’t tried a Segway, it is now your turn.

  Making our way back to downtown San Diego to enjoy a nice dinner along the Gaslamp District, so many different variations of food to enjoy.

Recipe

“CINNAMON AND ORANGE BUTTERED BANANAS WITH RUM”
“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
  
2 oz. Butter
1 teaspoon ground cinnamon
1 Tablespoon finely grated orange zest
2 Tablespoons fresh orange juice
4 bananas, peeled and cut diagonally into 2 inch slices
2 Tablespoons dark rum or Cointreau
Single cream, to serve
 
*Melt the butter in a large frying pan over a gentle heat and stir in the cinnamon, orange zest and juice.
**Add the bananas to the pan and cook gently, turning carefully with a fish slice, until warmed through and softened.
***Add the rum to the pan and set alight with a match. Serve straight from the pan with single cream handed separately in a jug.
Prep – 5 minutes
Cooking time – 5 to 10 minutes
Pamper yourself with tea
Enjoy  a couple of teas, tea pot and some great Spa Bath tea, plus with this package we’re are offering a 25% off coupon just for our loyal newsletter subscribers.
———————————————————————
New Ceramic Tea pot with filter  – 6-cup
  Perwinkle                                            $35 ea.
  Black                                                    $35 ea.
2 Teas worth up to  ….                      $18 ea.
Spa Bath Tea                                      $12 ea.
This offer will expire: November 30, 2012
To order, simply copy & paste your choices into an email to us, upon payment of order your products will be shipped out.  Flat shipping @ $12.00 (Canada), shipping to U.S.A. – $24, International (best to inquire)
Apply your discount before your shipping cost.
To choose your teas and Spa Bath Tea:
Teas
Spa Bath Tea
Recipe

                              “CRACKLING CORN BREAD WITH BACON BITS”
“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
10 oz. Coarse yellow cornmeal
1 teaspoon salt
1/2 teaspoon bicarbonate of soda (baking soda)
1 teaspoon baking powder
6 oz. Cooked streaky bacon rashers, rinded and crumbled
2-1/2 oz. Flour
2 Tablespoons molasses
1 egg
15 fl. Oz. Buttermilk
*Butter a 10-inch roasting tin or square baking tin 8 x 1 inch. Sieve together the cornmeal, salt, bicarbonate of soda, baking powder and flour and add the bacon bits.
**Combine the molasses, egg and buttermilk and add to the dry ingredients. Mix until smooth.
**Warm the prepared tin for 3 minutes in a pre-heated oven and then pour in the mixture. Bake for about 25 minutes until well-risen and brown. Cut into squares or slices to serve.
Prep – 10 minutes
Cooking time – 30 minutes
Oven – 425 degrees Fahrenheit
Serves 6 to 8
Until next time, I hope that you have enjoyed this more personal newsletter sharing with our followers, look for our Seasonal Newsletter and Recipes.
Enjoy your cup of tea with some friends.

Lavendar Cove Newsletter October/November 2012

October/November 2012 News – Part I

Dear Member:

Tea paired with Fish & Chips

Snowy Mountain Jian
ID# 9341LC
A green tea comes from the region of Wuyi mountains in the Chekiang province of China. A green tea fermented for a short time just to give the long leaves a darker hue, when brewed it gives out a floral sweet aroma.   Country of origin: China Type: Bag    Size: 100 g. (Loose Tea)
Price: $15.00 (sale price)
 
Recipe
 

 “Middle Eastern Fish Salad”

“A Culinary Guide to Herbs, Spices and Flavourings”
By Arabella Boxer, Jocasta Innes,
Charlotte Parry-Crooke, Lewis Esson

 

1-1/2      tablespoons olive oil
1            medium onion, peeled and chopped
2            mackerel, each about 8 oz. Filleted skinned and chopped
1 oz.      Blanched almonds, coarsely chopped
1/2         tablespoon currants
1            pinch of allspice
1            tablespoon chopped fresh coriander salt
              Freshly ground black pepper
1-1/2      tablespoons chopped fresh parsley
1-1/2      tablespoons lemon juice

 

To garnish:

 

              Coriander springs
              Lemon wedges

 

Preparation time:  15 minutes
Cooking time:        15 minutes

 

1.  Heat the oil in a large frying pan, add the onion and fry over a gentle heat until soft and lightly coloured.
2.  Add the mackerel, almonds, currants, allspice, coriander and season to taste with salt and pepper. 
     Cook over a gentle heat for 5 minutes, stirring almost constantly, then stir in the parsley and turn into a shallow serving dish.
3.  Leave to cool at room temperature (do not chill). 
Garnish with coriander and serve with lemon wedges
     and warm pitta bread.