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Columnists: December 2012 Archives

In Crowd Picks - Dec. 13-16, 2012

Friday & Saturday - The Nutcracker at the Jubilee Auditorium
Saturday - Lunch at Allen's at Horizon Stage -Friday at the Arden Theatre
Shout out - til December 23 - Zoo-Minescence at the Valley Zoo

Saturday - Chloe Albert - Cha Island Tea Co - (103st, 81ave)
Thursday - Saturday - JK and the Statics - Blues on Whyte
Sun - Deep Winter Song - Southminster-Steinhauer United Church, 10740 19ave    

Laurie Greenwood - Non Fiction Book List

Laurie Greenwood's been making her list and checking it twice. She's here with her book picks, for gifts for the non fiction fan.

Rock bios - in particular Neil Young & Leonard Cohen
The Last Lion, William Manchester (3rd volume of Churchill's life)
Mortality, Christopher Hitchens
Leonardo & the Last Supper - Ross King

A Nation Worth Ranting About - Rick Mercer

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From Your Kitchen - Sudanese Beef, Peanut and Spinach Stew

Sudanese Beef, Peanut and Spinach Stew
- as made by Rita Loteka
Sudan Stew 275.jpg
1 pound beef stew cubes, preferably on bone
1 onion, chopped
1 + 1/2 cups water
1 tsp salt
1 tsp Maggi Seasoning liquid
3 cups water
4-5 okra pods, chopped (can be frozen)
2 cups cooked spinach
1/4 cup peanut butter (or to taste)
1 + 1/2 tbsp sodium carbonate dissolved in water ("Sudanese baking soda", optional)
Heat oven to 350 degrees F. Add beef, chopped onion, salt and Maggi seasoning to water in oven proof pot.  Put in oven, roast for 45 mins to 1 hour.
Heat 3 cups water on top of stove, bring to simmer.  Add okra, spinach and Sudanese baking soda (if using).  Cook for 10 mins, stirring occasionally.  Add peanut butter, stir and simmer together 10 mins. 
Add beef cubes to stew.  Stir together.  Serves 2-3 people.
Aseedah 250x350.jpgAseedah
3 1/3 cups water
¾ tsp. salt
1 cup white flour or corn meal 
1/2 cup white or whole wheat flour 
Additional 1 ½ cup water on standby
Bring to boil 3 1/3 cups water and salt in a large pot.
When the water is boiling and bubbling, add the flours, stirring constantly.
Turn off the heat and keep stirring vigorously until it comes together in a dough.
Remove from stove and work the dough in the pot until smooth. This can be done by hand using a large wooden spoon and holding the pot steady. Pull the dough toward you with the stick in a strong quick motion pushing it against the side of the pot so it becomes smooth. Alternatively, and much less work, you can use a dough hook and a mixer to knead the dough smooth. This takes about 10 minutes of kneading. There should be no lumps.
Add additional water, a little at a time, if it is too stiff after kneading. Make sure to mix water into dough well.  Dough should be soft, but hold its shape. 
When the aseedah is smooth, flip it out of the pot onto a plate.  It should hold together.
Smooth out aseedah with fingers or spoon dipped in water.  You want a smooth disc of assedah on the plate.
Serve with stew or soup.  Eat by breaking off small pieces of the aseedah with the fingers (right hand only!) and dipping it into stew or soup.
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