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Posts Tagged ‘circle dancing’

Meredith is pursuing one of her passions–teaching circle dancing–today.

She’s invited to lead and teach at a Quaker retreat in the Pyrenean foothills tonight.

So–I can have chicken wings for supper without pause.

Meredith is not so keen on this fingerlicking special treat.

There’s a recipe for them in my book that uses lots of black pepper.

This is a different one with garlic, allspice, cinnamon, and a little cayenne–we’ll see.

I’m reckoning on four for each person.

chicken wings–washed and dried

enough marinade for 16 wings
12 cloves of garlic-– peeled and pulped with a pinch of salt
juice of a lemon
3 tablespoons olive oil
1/4 teaspoon cinnamon
3/4 teaspoon allspice
i/4 teaspoon cayenne
good grinding of black pepper and salt 

  • Combine all the marinade ingredients in a bowl.
  • Put in the wings and turn them over until they are thoroughly coated in it.
  • Leave them to marinade for at least an hour.
  • Heat the oven to 180C/350F
  • Cover a shallow oven tray with foil and brush it with oil.
  • Lay the wings out on the tray.

I couldn't resist five...

  1. Roast them for 45 minutes.
  2. Turn up the heat to 200C/400F.
  3. Continue roasting for a further 5 minutes–then take them out of the oven.

I’m told that home-made mayonnaise goes very well with them–but I couldn’t possibly comment.

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“—It’s going to be a busy night” to paraphrase Bette Davis in All About Eve

rounded off by a lunar eclipse (http://www.guardian.co.uk/science/2011/jun/15/lunar-eclipse-moon-red).

Meredith’s passion–Circle Dancing (http://www.findhorn.org/)aka Sacred Dancing–learned at the Findhorn Foundation(http://www.findhorn.org/) north of Inverness in Scotland.

She has a regular circle of enthusiasts, who dance each month on the night of the full moon for a couple of hours.

in full swing…

John–honourable retiree.

Everyone brings a dish to share after the dance.

My contribution–Courgette soup— is adapted from the River Cafe’s recipe.

It was spotted by our friend and fellow dancer, Sonia,

who grows courgettes herself and brings us a shining green handful from time to time.

It is simple and satisfying, with a light green hue and creamy texture.

for 4

1 kilo courgettes/zucchini–fresh as possible–cut into 1″ square pieces


2 tablespoons olive oil
2 cloves of garlic–chopped
500ml/1 pint stock–I use organic vegetable stock cubes
1 small pot/125gms low/no fat yogurt
50gms grated parmesan— add more to your taste
salt & pepper

a handful each of chopped parsley and chopped basil

  • Fry the courgettes and garlic in the oil until they are very tender and browned a little–about 30 minutes.

a double batch

  • Add the stock and bring to a gentle simmer for 5 minutes.
  • Season with salt and pepper– taking care with the salt assuming there is salt in the stock.
  • Let the soup cool a little.
  • Remove a quarter of the courgette pieces and liquidise the rest with a food mixer or handheld liquidiser.
  • Return the whole courgette pieces to the soup.
  • Stir in the cheese and yogurt followed by the parsley and basil.
  • Reheat gently.
  • Check the seasoning and bring up to a simmer.
  • Serve in warm bowls.
–there’ll be no need for seat belts* though!
(B Davis’ famous line in the film–“Fasten your seat belts–it’s going to be a bumpy night!”)

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