Fish and Red Wine

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We all know that eating fish at least once a week is a good call, both for our hearts and our brains. In the summertime, it’s easy. I love tossing a piece of fish seasoned with just a little salt and pepper on the grill, giving it a bit of char and squeezing it with bright lemon and serving it next to a lightly-dressed coleslaw or a chopped grilled veggie salad. In summer, I like not feeling full.

cod-4  Delicious cod with a mushroom red wine pan sauce.

But our poor friends in the northern hemisphere, they face winter right now. That’s why we should crave for something richer and meatier. Food that fills the belly with warmth and coats our tongue with luscious, deep flavors.

cod-3  Wonderful Cod fillets in a pan. Southern Californian rock fish.

A simple, quick sauteed fish recipe comes to the rescue! It’s a classic saute plus pan-sauce method: Saute the fish and remove from the pan, add in some veggies and aromatics and cook until tender, deglaze the pan with broth, wine, or other liquid and then add finishing touches, such as whisking in a pat of butter or adding chopped fresh herbs.

cod-12-mahi-mahi-pa  This Mahi Mahi filet we could buy in Panama at our fish shop, never seen here in Uruguay. Notice the beautiful and typical Mahi Mahi markings.

The recipe today, Quick Corvina with Red Wine Pan Sauce has a few tricks up its sleeve to satisfy our winter palate. I use meaty portobello mushrooms as the veggie, which amps up the filling-factor of delicate corvina. And for the sauce, I use beef broth and red wine, surprising companions for a white fish dish. But, get excited, because they work.

cod-9-corvina-filet   Big Corvina filets we buy here in Uruguay.

Corvina with red wine pan sauce.

4  150gram (5-ounce) fillets of corvina, rockfish or other sturdy white fish fillets , such as coley, whiting, pollock, mahi mahi, cod etc. skin off, pin-boned
2 teaspoons of flour
1 tablespoon olive oil
1 shallot, finely sliced – one medium red onion will do too
250 gram (8 ounces) button (or other white) mushrooms, sliced
2 cloves garlic, minced
2/3 cup beef stock
1/3 cup red wine (heavy taste like Shiraz or Tannat, or even a sweetened one, such as Marsala or Madeira, will do)
2 tablespoons lemon juice
1 tablespoon unsalted butter
Parsley, chopped, for garnish
Lemon wedges, for garnish
Salt and pepper

cod-8-mush-rw  Mushroom red wine sauce. Excellent for many purposes.

How to do.

Pat the fish dry with a paper towel and season it with salt and pepper.
Sprinkle 1 teaspoon of flour on the fish, using a silicon brush to coat the fish very lightly with the flour.

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Heat half the oil over medium high heat in a large nonstick skillet.
Cook the fish until golden brown on both sides and cooked through, about 4 minutes per side, flipping the fish only once to retain the nice crust.
Place the fish on a warmed platter and set aside.

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Add the remaining oil, shallot and mushrooms to the skillet and sauté until mushrooms begin to soften, about 3 minutes.
Add the garlic and remaining teaspoon of flour, and stir for a minute.
Then add the stock and wine to deglaze the pan, and bring to a boil for a minute or two, until sauce starts to thicken.

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Turn off the heat and add in the lemon juice and whisk in the butter to make the sauce glossy. Top with parsley and a lemon wedge for garnish.
Serve the sauce with the fish, either on the side to spoon on, or on top of the fish.

Tips.

I like this sauce so much that I always double the ingredients for the sauce. Same sauce is magnificent for a lovely filet steak. Once I tried the above recipe with white wine, wasn’t as tasty as the red wine one.

cod-7-tom-saffr-garl  Corvina with a tomato, saffron, garlic sauce and Quinoa.

The sauce is ideal for freezing, while I am cooking, sometimes I make a liter or two and deep freeze the portions for a later use. Only thing is, that you are careful if you want to use cream (no freeze) in this sauce. Add the cream at the very last, just before serving.

cod-13  What a delight, Salmon in red wine pan sauce.

If you want to have a side dish, serve the fish on a bed of baby spinach, spaghetti squash or quinoa to soak up the tasty sauce.
I rather like the french way, using the good red wine I used for the recipe aside and dunk up the goodies with some baguette. Trust me, it’s a delight, just ENJOY !!

Veröffentlicht unter Recipes | Verschlagwortet mit , | 5 Kommentare

The Christmas Story – In Six Languages

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The Christmas story in English.

The birth of Jesus.

In those days Caesar Augustus issued a decree
that a census should be taken of the entire Roman world.
This was the first census that took place while Quirinius was governor of Syria.
And everyone went to their own town to register.
So Joseph also went up from the town of Nazareth in Galilee
to Judea, to Bethlehem the town of David,
because he belonged to the house and line of David.
He went there to register with Mary,
who was pledged to be married to him and was expecting a child.
While they were there, the time came for the baby to be born,
and she gave birth to her firstborn, a son.
She wrapped him in cloths and placed him in a manger,
because there was no guest room available for them.

The shepherds and the angels.

And there were shepherds living out in the fields near by,
keeping watch over their flocks at night.
An angel of the Lord appeared to them,
and the glory of the Lord shone around them, and they were terrified.
But the angel said to them, ‚Do not be afraid.
I bring you good news of great joy that will be for all the people.
Today in the town of David a Saviour has been born to you;
he is the Messiah, the Lord.
This will be a sign to you: you will find a baby wrapped in cloths and lying in a manger.‘
Suddenly a great company of the heavenly host appeared with the angel,
praising God and saying, ‚Glory to God in the highest heaven,
and on earth peace to those on whom his favour rests.‘
When the angels had left them and gone into heaven, the shepherds said to one
another, ‚Let’s go to Bethlehem and see this thing that has happened,
which the Lord has told us about.‘
So they hurried off and found Mary and Joseph,
and the baby, who was lying in the manger.
When they had seen him, they spread the word concerning what had been told them
about this child, and all who heard it were amazed at what the shepherds said to them.
But Mary treasured up all these things and pondered them in her heart.
The shepherds returned, glorifying and praising God
for all the things they had heard and seen, which were just as they had been told.

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La historia de la navidad en Español.

Nacimiento de Jesús.

Por aquellos días Augusto César decretó
que se levantara un censo en todo el imperio romano.
(Este primer censo se efectuó cuando Cirenio gobernaba en Siria.)
Así que iban todos a inscribirse, cada cual a su propio pueblo.
También José, que era descendiente del rey David, subió de Nazaret,
ciudad de Galilea, a Judea.
Fue a Belén, la ciudad de David, para inscribirse junto con María su esposa.
Ella se encontraba encinta y, mientras estaban allí, se le cumplió el tiempo.
Así que dio a luz a su hijo primogénito.
Lo envolvió en pañales y lo acostó en un pesebre,
porque no había lugar para ellos en la posada.

Los pastores y los ángeles.

En esa misma región había unos pastores que pasaban la noche en el campo,
turnándose para cuidar sus rebaños.
Sucedió que un ángel del Señor se les apareció.
La gloria del Señor los envolvió en su luz, y se llenaron de temor.
Pero el ángel les dijo: «No tengan miedo.
Miren que les traigo buenas noticias
que serán motivo de mucha alegría para todo el pueblo.
Hoy les ha nacido en la ciudad de David un Salvador, que es Cristo el Señor.
Esto les servirá de señal:
Encontrarán a un niño envuelto en pañales y acostado en un pesebre.»
De repente apareció una multitud de ángeles del cielo,
que alababan a Dios y decían:
«Gloria a Dios en las alturas,
y en la tierra paz a los que gozan de su buena voluntad.»
Cuando los ángeles se fueron al cielo, los pastores se dijeron unos a otros: «Vamos
a Belén, a ver esto que ha pasado y que el Señor nos ha dado a conocer.»
Así que fueron de prisa y encontraron a María y a José,
y al niño que estaba acostado en el pesebre.
Cuando vieron al niño, contaron lo que les habían dicho acerca de él,
y cuantos lo oyeron se asombraron de lo que los pastores decían.
María, por su parte, guardaba todas estas cosas en su corazón
y meditaba acerca de ellas.
Los pastores regresaron glorificando y alabando a Dios por lo que habían visto
y oído, pues todo sucedió tal como se les había dicho.

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Het kerstverhaal in het Nederlands.

De geboorte van Jezus.

Omstreeks deze tijd gaf de Romein se keizer Augustus bevel dat in zijn hele rijk een
volkstelling moest worden gehouden.
Quirinius was toen gouverneur van Syrië.
Iedereen moest naar de stad of het dorp van zijn voorouders gaan om zich te laten
inschrijven.
En omdat Jozef van David afstamde, moest hij naar Bethlehem in Judea, want daar had
David vroeger gewoond.
Samen met Maria, zijn zwangere vrouw, verliet hij Nazareth in Galilea om zich te laten
inschrijven.

De herders en engelen.

Toen zij in Bethlehem waren, moest Maria bevallen. Zij bracht haar eerste kind ter
wereld, een jongen. Zij wikkelde hem in doeken en legde hem in een voerbak, want in
de herberg van het dorp hadden Jozef en Maria geen onderdak kunnen vinden.
Die nacht kwam een engel van God bij enkele herders, die buiten in het veld
overnachtten en op wacht zaten bij hun kudde. Door de verschijning van de engel werd
de omgeving in een helder licht gezet. De herders beefden van angst, maar de engel
stelde hen gerust.
„Wees niet bang“, zei hij, „want ik breng u het mooiste nieuws dat u ooit hebt gehoord.
Het is groot nieuws voor het hele volk.
Vandaag is in Bethlehem de Redder geboren: Christus, de Here.
Ik zal u vertellen hoe u Hem kunt herkennen: Het kindje ligt in doeken gewikkeld in een
voerbak.“
Plotseling kwam bij de engel een menigte andere engelen die God loofden. Een hemels
leger was het.
„Ere zij God in de hoge“, zongen zij. „Vrede op aarde bij de mensen die naar Zijn wil
leven.“
Zodra de engelen naar de hemel waren teruggekeerd, zeiden de herders tegen elkaar:
„Kom! We gaan vlug naar Bethlehem. Nu de Here ons dit verteld heeft, moeten wij zien
wat daar gebeurd is.“
Zij liepen snel naar het stadje, vonden Maria en Jozef en zagen het kind! Het lag in een
voerbak.
Nadat zij het hadden gezien, gingen de herders overal vertellen wat er was gebeurd en
wat de engel over het kind had gezegd.
Ieder die hun verhaal hoorde, was verbaasd.
Maria nam deze dingen stil in zich op en dacht er veel over na.
Later gingen de herders weer terug naar hun kudde in het veld. Zij prezen God voor wat
zij hadden gehoord en gezien. Het was precies zoals de engel had verteld.

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L’histoire de Noël en Français.

La naissance de jésus.

En ce temps-là, l’empereur Auguste publia un édit qui ordonnait le recensement de
tous les habitants de l’Empire. Ce recensement, le premier du genre, eut lieu à
l’époque où Quirinius était gouverneur de la province de Syrie. Tout le monde allait
se faire recenser, chacun dans la localité dont il était originaire.
C’est ainsi que Joseph, lui aussi, partit de Nazareth et monta de la Galilée en Judée,
à Bethléhem, la ville de David: il appartenait, en effet, à la famille de David. Il s’y
rendit pour se faire recenser avec Marie, sa fiancée, qui attendait un enfant.
Or, durant leur séjour à Bethléhem, arriva le moment où Marie devait accoucher.
Elle mit au monde un fils: son premier-né. Elle lui mit des langes et le coucha dans
une mangeoire parce qu’il n’y avait pas de place pour eux dans la pièce réservée aux
hôtes.

Les bergers et les anges.

Dans les champs environnants, des bergers passaient la nuit pour garder leurs
troupeaux. Un ange du Seigneur leur apparut et la gloire du Seigneur resplendit
autour d’eux. Une grande frayeur les saisit. Mais l’ange les rassura: N’ayez pas peur:
je vous annonce une nouvelle qui sera pour tout le peuple le sujet d’une très grande
joie. Un Sauveur vous est né aujourd’hui dans la ville de David; c’est lui le Messie, le
Seigneur. Et voici à quoi vous le reconnaîtrez: vous trouverez un nouveau-né dans
ses langes et couché dans une mangeoire.
Et tout à coup apparut, aux côtés de l’ange, une multitude d’anges de l’armée céleste
qui chantaient les louanges de Dieu: Gloire à Dieu au plus haut des cieux! Et paix sur
la terre aux hommes qu’il aime.
Quand les anges les eurent quittés pour retourner au ciel, les bergers se dirent l’un à
l’autre: Allons donc jusqu’à Bethléhem pour voir ce qui est arrivé, ce que le Seigneur
nous a fait connaître. Ils se dépêchèrent donc d’y aller et trouvèrent Marie et Joseph
avec le nouveau-né couché dans une mangeoire. Quand ils le virent, ils racontèrent
ce qui leur avait été dit au sujet de cet enfant.
Tous ceux qui entendirent le récit des bergers en furent très étonnés.
Marie, elle, conservait le souvenir de toutes ces paroles et y repensait souvent.
Les bergers s’en retournèrent, louant et glorifiant Dieu au sujet de tout ce qu’ils
avaient vu et entendu: c’était bien ce que l’ange leur avait annoncé.

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La storia di Natale in lingua Italiana.

Nascita di Gesù.

In quel periodo l’imperatore romano, Cesare Augusto,
ordino che si facesse un censimento di tutto l’impero.
Fu il primo, mentre Quirino era governatore della Siria.
Per il censimento tutti dovevano tornare al paese dei propri antenati,
per le debite registrazioni.
Siccome Giuseppe era discendente di Davide,
lascio Nazaret di Galilea per recarsi in Giudea,
a Betlemme, paese natale del re Davide,
per registrarsi insieme con sua moglie Maria, che era incinta.
Mentre si trovavano a Betlemme, giunse il giorno del parto,
e Maria diede alla luce il suo primo figlio, lo fascio e lo pose in una mangiatoia,
perché non c’era posto per loro nella locanda [del villaggio].
Nei campi vicini c’erano dei pastori che passavano la notte all’aperto, sorvegliando il
loro gregge.

Astori e gli angeli.

Improvvisamente un angelo del Signore si presento
a loro e la gloria del Signore li avvolse di luce.
I pastori furono molto spaventati, ma l’angelo li rassicuro:
„Non temete!“ disse,
„Io vi porto una meravigliosa notizia, che darà grande gioia a tutti!
Oggi, nella città di Davide, è nato un Salvatore, proprio il Messia, il Signore!
Come potete riconoscerlo? Troverete un bambino fasciato in una mangiatoia“.
Ad un tratto, al primo angelo se ne aggiunsero molti altri, un esercito celeste, che
lodavano Dio, dicendo:
„Gloria a Dio nel più alto dei cieli e pace sulla terra a quelli che egli gradisce!“.
Quando gli angeli se ne furono tornati di nuovo in cielo,
i pastori cominciarono a dirsi l’un l’altro:
„Venite! Andiamo a Betlemme,
andiamo a vedere quello che è successo e che il Signore ci ha fatto sapere!“
Si precipitarono al villaggio, e là trovarono Maria, Giuseppe
e il bambino che giaceva nella mangiatoia.
I pastori annunciavano cio che l’angelo aveva detto loro del bambino.
E tutti quelli che sentivano il messaggio dei pastori rimanevano meravigliati.
Maria, intanto, serbava queste cose nel suo cuore e spesso ci ripensava.
I pastori tornarono lodando Dio per tutto quello che avevano visto e sentito, proprio
come l’angelo aveva annunciato loro.

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Die Weihnachtsgeschichte in Deutsch.

Jesus Geburt.

Es begab sich aber zu der Zeit, dass ein Gebot ausging von dem Kaiser Augustus,
dass alle Welt geschätzt würde.
Und diese Schätzung war die allererste und geschah zur Zeit,
da Quirinius Verwalter in Syrien war.
Und jedermann ging, dass er sich aufschreiben ließe, ein jeder in seine Stadt.

Da machte sich auf auch Josef aus Galiläa, aus der Stadt Nazareth,
in das jüdische Land zur Stadt Davids, die da heißt Bethlehem,
weil er aus dem Hause und Geschlechte Davids war,
damit er sich aufschreiben ließe mit Maria, seiner vertrauten Frau;
die war schwanger.
Und als sie dort waren, kam die Zeit, dass sie zur Welt bringen sollte.
Und sie gebar ihren ersten Sohn und wickelte ihn in Windeln
und legte ihn in eine Krippe;
denn sie hatten sonst keinen Raum in der Herberge.

Die Hirten und die Engel.

Und es waren Hirten in derselben Gegend auf dem Felde,
die hüteten des Nachts ihre Herde.
Und der Engel des Herrn trat zu ihnen,
und die Klarheit des Herrn leuchtete um sie;
und sie fürchteten sich sehr.
Und der Engel sprach zu ihnen: Fürchtet euch nicht!

Siehe, ich verkündige euch große Freude, die allem Volk zu gute kommt;
denn euch ist heute der Heiland geboren,
welcher ist Christus, der Herr, in der Stadt Davids.
Und das habt zum Zeichen:
Ihr werdet finden das Kind in Windeln gewickelt und in einer Krippe liegen.
Und dann war da bei dem Engel die Menge der himmlischen Heerscharen,
die lobten Gott und sprachen:
Ehre sei Gott in der Höhe
und Friede auf Erden bei den Menschen seines Wohlgefallens.
Und als die Engel von ihnen zum Himmel fuhren,
sprachen die Hirten untereinander.

Lasst uns nun gehen nach Bethlehem
und die Geschichte sehen, die da geschehen ist, die uns der Herr verkündet hat.
Und sie kamen und fanden beide, Maria und Josef,
dazu das Kind in der Krippe liegen.
Als sie es aber gesehen hatten, breiteten sie das Wort aus,
das zu ihnen von diesem Kinde gesagt war.
Und alle, vor die es kam, wunderten sich über das,
was ihnen die Hirten gesagt hatten.
Maria aber behielt alle diese Worte und bewegte sie in ihrem Herzen.
Und die Hirten kehrten wieder zurück, priesen und lobten Gott für alles,
was sie gehört und gesehen hatten.

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Veröffentlicht unter History, Information, Lifestyle | Verschlagwortet mit | 1 Kommentar

Christmas – New Year

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Veröffentlicht unter Uncategorized | Hinterlasse einen Kommentar

Bouillabaisse Day

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14th of December is Bouillabaisse Day!

Bouillabaisse is a tasty fish stew that originated in Marseilles, France around 600 B.C. At that time, Marseilles was a Greek colony so the stew was originally called „kakavia.“ Bouillabaisse also appears in Roman mythology as a soup that Venus feeds to her husband Vulcan in order to lull him to sleep while she consorted with Mars. Today, bouillabaisse is an extremely popular dish in the Mediterranean region.

bouilla-day-3  Hmmmmmmmm.

Marseilles fishermen typically make the dish when they return to port. Rather than using the more expensive fish that they catch, they use common fish like rock fish and shellfish. On the other hand, the most distinguishing characteristic of a bouillabaisse is not the fish, because all fish stews and soups have fish, but the unique flavoring derived from saffron, fennel seeds, and orange zest.

bouilla-day-4  Bouillabaisse with a crusty, tomato baguette.

Different areas use different herbs and spices such as garlic, orange peel, basil, saffron, and bay leaf are added to the soup for flavor. Vegetables like tomatoes, onions, celery, and potatoes were added to the recipe during the 17th century.

Background of Bisque.

bouilla-day-13-bisque  The „easier“ daughter of Bouillabaisse – Bisque.

If we make Bouillabaisse today, then it is often not a real one, rather a creamy soup of seafood ingredients prepared to a soup. This is called Bisque. Often bought in cans.

bouilla-day-13a  Lobster Bisque with fresh chives, delicioso !

Bisque is a creamy, thick soup made from various crustaceans including lobsters, crabs, and crayfish. The soup was invented somewhere around the 17th century and was widespread in England. Bisque was originally a form of pottage, which is a thick stew made from seafood puree.

bouilla-day-13b  White fish Bisque, also a delight.

For modern bisque recipes its suggest using ready made lobster soup bases. Modern soup bases have a similar consistency to the pottage used in old recipes and helps save time while cooking. We like to eat Bisque on hot days, served cold like a gazpacho.

The history of Bouillabaisse Day.

bouilla-day-11  Today’s way of fine cuisine, Bouillabaisse served in separate stages. First the plate filled with seafood and then added the rouille afterwards.

Although the origins of Bouillabaisse Day don’t seem to be pinned down at the moment, the dish that it honors has been around for generations. When it first came about, it was being made by fishermen in Marseilles who would use rock fish to help make a tasty soupy dish. And somehow it started to honor Bouillabaisse on 14th of December.

bouilla-day-12-port-marseille  Assorted Bouillabaisse fish, seen in Marseille harbor.

Rock fish, and other fish like it, were used because they were often too bony for the fishermen to be able to sell to markets or restaurants – and as the saying goes, waste not, want not. Because of this, bouillabaisse is a meal that you might have to eat while being careful to pull bones out as you go along, depending on how authentic and traditional the chef is being.

bouilla-day-12a  Spices premix for the rouille, seen in Marseille harbor.

Bouillabaisse was first coined before the 17th century, but a soup very similar to the one we now know was recorded as being made back in 600BC, when the Ancient Greeks who founded Marseilles ate a fish stew simply made from ingredients around the region.

How to celebrate Bouillabaisse Day.

bouilla-day-7a-la-mer-germaine     bouilla-day-7b This is where I would like to celebrate Bouillabaisse Day: Villefranche-Sur-Mer, France, the historic restaurant La-Mer-Germaine with their famous Bouillabaisse dishes.

As always, the simplest way to celebrate a day like this is to rustle up your own bouillabaisse! As I posted an article about making Bouillabaisse in June 2016, you can read how to make it with chicken, in case one doesn’t like fish. Have a look.

bouilla-day-7c  The classic Bouillabaisse at La-Mer-Germaine.

In this post I won’t bring another recipe, there are enough around. Just some memories about France, the Cote Azur and the wonderful times we could spend there to enjoy the French culinary world , especially Bouillabaisse. Enjoy the pics with me.

bouilla-day-7g-salade-de-homard  It must not always be Bouillabaisse. This is the salade-de-homard at La-Mer-Germaine. Beautiful sunset atmosphere in front the harbor plus good food and wine, what more can one expect ?

You don’t have to use the bony rock fish that its creators used when they first cooked it, any white fish will do. Here in Uruguay we mostly use corvina. If you want to be very authentic, you’ll need to serve it up with the broth and the fish in separate dishes and alongside some rouille sauce (see my post from June 2016 about rouille).

bouilla-day-7e-plateau_fruits_mer_royal_bouillabaisse_ciros_deauville  A royal dinner at La-Mer-Germaine: Plateau fruits mer royal – bouillabaisse – ciros deauville.   Thanks for all the Villefranche photos Mathis. The city view I used as header photo. You really made me jealous.

Although if you do go to Marseilles, you’ll find that plenty of cooks argue over what really is the truly traditional way to present it!
Fish that is best to be used in a bouillabaisse are firmer fish, like haddock, halibut, cod or sea bass. Also corvina or mahi mahi will do well.

bouilla-day-9-bouillabaissesttropez     bouilla-day-8 Years ago in a Saint Tropez beachfront restaurant (left) and of course we had Bouillabaisse (right). What a lovely clean, fresh and delicious meal it was. Click on the photo and see this mouthwatering dish close.  But, not on the cheap side, I can tell you. Whole France is pretty expensive, as we all know.

It’s also customary to pop in other seafood if you wish, such as mussels or squid.
The broth that makes up the key part of this wholesome dish is mainly made up of tomatoes, oil, orange peel and a dash of white wine. Why not experiment with the broth as you’re making it, and come up with your own twist on this regional favorite?

World’s largest Bouillabaisse.

bouilla-day-10fa  Logo of the „largest Bouillabaisse of the world“ in Sanary-sur-mer. It reads Fisherman cooking over an open wood fire.

The Bouillabaisse festival in Sanary-sur-mer, France  is something special. If you have the time to visit Sanary in June you might have the chance to see it in person. Sanary is about half way between Marseille and Saint Tropez right on the coast. Anyway, I have here some pictures of this great event. Pics supersize, as most in my posts, if you click on the picture.

bouilla-day-10e    bouilla-day-10c   Here they bring in the massive pan by crane, then positioning it over the wood fire. One can feel the heat more then twenty meters away.
bouilla-day-10b       bouilla-day-10   Now the pan is filled with all kinds of fish and lots and lots of herbs and spices.  It already looks delicious.
bouilla-day-10a      bouilla-day-10d       Add a bit more fish and we could have a taste soon.  One can buy Souvenirs of the Bouillabaisse event too.
Veröffentlicht unter Lifestyle, Travel | Verschlagwortet mit | 1 Kommentar

World’s No.1 Culinary Destination

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Some of the , well known , Peruvian TV-Chefs.  They have, for sure, every reason to be happy.

World Travel Award 2016 – Again.

The South American country of Peru has been recognized as the world’s best gastronomic destination for the fifth time in a row. During a ceremony in the Maldives (2nd) the performance was honored with the „World Travel Award 2016“. They are regarded as the Oscars of the tourism and travel industry. For 23 years the coveted award has been awarded to the best of the best.

peru-15-wta-logo        Congratulation – a well deserved price.

This recognition reinforces the position of the country as a gastronomic destination worldwide, in front of the kitchens of countries such as France, Italy, Spain or Mexico. Even in front of countries like China, Vietnam or Thailand which is my personal favorite.

Also among the winners at the red carpet event hosted by Swissotel Lima was PromPeru, recognized by World Travel Awards voters as South America’s Leading Tourist Board for the first time. Peru named South America’s leading culinary destination in 2016.

peru-1     Peruvian show cooking during the Mistura. Mistura is the yearly gastronomic festival in Lima, Peru.  See 2 more pics of the Mistura down here.

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World’s Best Culinary Destination.

Peru Who knew the home of the fried guinea pig would be such a culinary hot spot for 2016. Peru’s cuisine is incredibly diverse thanks to its immigrant scene, and popular favorites include grilled meat, ceviche (lime-cooked fish) and stuffed potatoes.

peru-4i    peru-4b  This is Peruvian culinary cooking. Seafood soup (like a french bouillabaisse) or meaty stuffed onions and paprika’s with mozzarella in a tasty curry sauce.  I know, its different, but it shows the immense variety one can find and taste in Peru.

Sadly tourists talk about cuy and cuy eating only. True – Peru is known for consuming about 60.000.000 (sixty million) Guinea pigs (cuy’s) per year, but that is one food only.

 peru-3a      peru-3c Different restaurants, different presentation, but similar „mini pork“ on the plate.   Not everyone’s thing, but if you get over the „look“ –  Believe me – its delicious ! In the right pic there are seen all potatoes around the pig.
peru-3d-cusco-cuy      peru-3b-roasted-cuy     In some restaurants you can order „cuy“ carved  and well presented.  Mostly  they bring it out for pictures then take  it   back in, to cut it up (this is made for tourists only of course). And delicious tasting and presented side dishes, corn and potatoes, as tourists love it. I liked it cooked like a piglet, with some kind of roasted glaze on.
For those with sensitive constitutions please beware.

With over 3,000 traditional dishes and recipes, Peruvian cuisine is quickly becoming a worldwide sensation. The gastronomy is an exquisite blend of culture and passion, mixing exotic ingredients, ancestral ways of cooking, tradition and love. Because Peru has been a melting pot for immigrants since the Spanish conquest in the 16th century, the cuisine is influenced by many foreign cultures, such as the Chinese, the Arabs, the Spanish and the Africans, reflecting the vibrant identity of this beautifully diverse country.

peru-4d-humitas                   peru-4h-papa-a-la-huancaina            Typical Peruvian street food, the „humitas“ left.  Right „papas a la huancaina“ served as a starter or snack.

No wonder Peruvians put their heart and soul in every plate! Come join on a culinary adventure that will take you from delicious food tastings in Lima’s finest restaurants, to Pisco and Ceviche tasting classes, to Arequipean and Novo Andean fusion dinners, and traditional markets where you will be taught how to buy your own ingredients for an unforgettable cooking class.

peru-4a-ceviche peru-4aa  Cooking classes are pretty popular in Peru, here how to make fantastic ceviche. This class was special, because one could learn from buying ingredients at the local market to the jointly meal (right pic) with a good Peruvian wine.
peru-4g-rest-central  Another culinary highlight was this „grilled octopus“ plate at restaurant Central in Lima. A – not anymore – secret destination. Or look at the mouthwatering scallops down here. This is, what I miss sometimes in Uruguay. Uruguay has sadly a boring cuisine to offer, we make the best of it.
peru-4f-scallops  Peru has well deserved its Culinary Prize !

Have fun visiting Lima, the Gastronomic Capital of America, and enjoy a delicious stay in Cusco, heart of the Inca Empire. Don’t miss this opportunity to get a taste of Peruvian culture, food and wine, so as their history !

peru-5-lima-costa-verde     peru-14-marriott-lima   Left, Lima, Peru, Costa Verde and right the Hotel Marriott in Lima, a very good destination.

I talked to a Peruvian couple, on holiday, in Montevideo some weeks ago. They had the idea to open a Peruvian restaurant (they run one in Arequipa,Peru already). Their problem is to get the ingredients, by example the seafood variety or the vegetables. How true !!!

peru-16     peru-16a Peruvian wines can easy stand up against the rest of the world wine production. Some are even better dressed.

I am inspired now to show a bit more about Peruvian culinary in future posts.

Veröffentlicht unter Information, Lifestyle, Travel | 4 Kommentare

A Models Life

 

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Victoria’s secret.

Victoria’s Secret is an American designer, manufacturer and marketer of women’s premium lingerie, womenswear and beauty products. With 2012 sales of US$6.12 billion. Roy Raymond opened the first Victoria’s Secret store on June 12, 1977, a store in which men could feel comfortable buying lingerie. Now Victoria’s Secret is wholly owned by „L Brands“, a publicly traded company.

For the first time since Victoria’s Secret began to make its parades the brand disembarked in Paris last Wednesday night with a show full of stars and celebrities.

vic-1                                vic-2

Kendall Jenner, Bella and Gigi Hadid, Irina Shayk and the already traditional Adriana Lima, Alessandra Ambrosio, Elsa Hosk, Lily Aldridge, Marta Hunt, Liu Wen and many other models paraded on the runway mounted at the Grand Palais in Paris.

However, as every year Americans will have to wait until Monday, December 5 to see the full show because it will not be broadcast until that day on the North American channel CBS. I do not like fashion shows very much, but this one is different and stands out.

vic-25                       vic-28

While one waits for the premiere of the most anticipated fashion event of the year I leave some photos of what was Wednesday night in Paris. I am not commenting the photos, they will speak their own language.

I just want to inform you about the models life – or not life – which I found in several comments about this „amazing show“. If you are interested in more pics, the internet is full of them.  All pics I used expand in size if you click on them.

vic-22                             vic-24

9 Reasons why we do not want to be Victoria’s Secret Angel.

They do not eat anything for days and drag sloppy wing racks over the catwalk. Why in God’s name should one be a Victoria’s Secret Angel ?  Well paid ?

1. Daily six-hour workout.

Her body is her capital. For a „sixpack“ a la Alessandra Ambrosio it is not enough to go a few times jogging. Victoria’s Secret Angels train not only just before the show, but all year round. Six to seven days a week, four to six hours a day.

vic-3                               vic-4

2. Unilateral diet.

Imagine you can eat nothing but green vegetables, nuts, fish and lean poultry all year round. Nine days before the show, there are only protein shakes.

vic-5                             vic-6

3. No alcohol.

Alcohol and cigarettes are taboo weeks before the show – finally both destroy the complexion.

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4. Always available.

Victoria’s Secret Angels are bound to a strict contract. During the year, they have to be ready for use practically everywhere. Nothing to do with it: „I have my days, I’d rather go around the couch“!

vic-8                           vic-10

5. The right men’s choice.

Yes, the Victoria’s Secret Group also intervenes in the partner election. Because a bad boy with a past drug on the side of an angel is not at all. On the other hand, singers, actors and models with a clear image are welcome.

vic-11                               vic-12

6. Mouth odor due to fluid deficiency.

To see the muscles really well, the models, twelve hours before the show, do not take any liquids to themselves. This is how the body loses water and the last three to four kilos melt away. The liquid deficiency not only dries the body, but also the mouth – and that ensures that many models on the day of the show suffer from mouth odor and foul breath.

vic-14                                        vic-15

7. Heavy wing frames.

It looks as if the angels were hovering over the catwalk with their wings – but in fact these things are quite heavy and uncomfortable. In 2011, Alessandra Ambrosio allegedly towed 15 kilos over the catwalk – and that in high heels!

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8. Please smile.

Victoria’s Secret does not have to have a smile on the catwalk, they are also backstage and constantly in the everyday by photographers – and they have to look happy all the time!

vic-18                                   vic-27

9. Gathered.

Of course! Before the show, the angels enter the tanning shower, then thick make-up, concealer and powders are brought up.

vic-20-outside-the-victorias-secret-shop-on-new-bond-street-in-central-london-2014     vic-17     Left, models outside a Victoria’s Secret shop in New Bond Street, London.     Always Happy Angels !!!

Nevertheless there are thousands of applications for this job. Don’t think about the hard work behind the show, just enjoy the colors, the body’s, the fashion they wear and the great performance. I would like to call for a „Victoria Secret Day“ once a year.

2 more pics to accompany my comment further down.

curvy-kate-1 curvy-kate-2

Uuuhhhh, how unimaginative or uninspired a lingerie show like such.
Just judging the presentation, no offense to or about any person.

Veröffentlicht unter Information, Lifestyle | 2 Kommentare

Spatchcock Chuck

spatchcock-16  Spatchcocked, oven roasted chuck with Teriyaki glaze.

It’s springtime now in Uruguay and we all look forward to Christmas holidays and the BBQ season. Several people wrote similar to me: „What does spatchcock mean?“ or „I’d never spatchcocked anything. Not a turkey, nor a chicken, how do you do it ?“ Here my friends my answer, its easy to do – just try it.

spatchcock-9  Spatchcocked, BBQ-ed chuck with Thai-marinade glaze.

 

What the heck is Spatchcock and Chuck ?

A spatchcock is a historical term for a culled immature male chicken, but increasingly denotes a preparation technique. It has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking is more popularly known as butterflying the bird. Chuck is the Australian slang for chicken.

This technique is a nice way of saying “removing the backbone and laying the bird flat”, its always a winning recipe. By laying the bird flat, it cooks evenly and stays moist. Even the breast. And it doesn’t look so bad.

spatchcock-10c   Two „spatchcock chucks“ ready for the „parrilla“.
Spatchcock = American for butterflying. Chuck = Australian for chicken. Parrilla =  Spanish for BBQ-grill.

A spatchcocked, or butterflied, chicken cooks very well on the grill or in the oven and if you’ve ever heard of people referring to Brick Chicken, it’s a spatchcocked bird that has cooked under a foil-wrapped brick for an even quicker cooking time.
Now, this fancy word sounds like it’s a technique for the masters. Let me tell you, it’s not.

spatchcock-14  The brick chicken.

 

Spatchcock a chicken.

STEP 1: If your chicken is frozen, defrost it in the fridge overnight. Once it’s defrosted, pat it dry with a towel to remove any excess moisture. This will help you get a crispy skin when you roast or grill it. Lay the chicken on it’s breast.

spatchcock-10a

STEP 2: By putting your fingers inside the cavity, feel for the edge of the backbone. Cut along one side of the backbone, all the way across the chicken. Repeat for the second side of the backbone. Store the backbone and the neck for making soup or stock another time.

spatchcock-3c           spatchcock-3b

Step 3: Now remove the keel bone between the breasts. It’s easy with a few little cuts from inside the chicken as shown below.

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Step 4: Turn the bird over and use the palm of your hand to put pressure on the chicken breast to flatten the bird. Don’t worry if you hear bones crack. That’s a good thing. It means your chicken is laying flat and even.

spatchcock-4

Step 5: It’s important to keep your chicken flat during BBQ-uing. Some people use the „brick method“, but I prefer to use two long shashlik sticks. If you use those sticks the turnover procedure is much easier and you don’t have to mack around with a brick . And don’t forget to soak wooden sticks in water before using them.

spatchcock-5a   spatchcock-5b

Now that your chicken is flat on your baking tray, you can brine (soak in or saturate with salty water) it for 24 hours, which is an excellent idea, or simply season it with your favorite family recipe before roasting it at 450F (220C) for about 40 minutes.

spatchcock-5

Check the internal temperature of the chicken after 30 minutes. When cooking a chicken evenly and at a higher temperature, it will roast quickly and you don’t want an overdone chicken. Once your meat thermometer is reading 165F (90C) at the thickest point of the chicken then you’re ready to take the chicken out of the oven or off the BBQ.

spatchcock-12 Oven roasting is clean and quick, but I prefer the open fire on a BBQ. The smell, the taste and the whole atmosphere is mouthwatering.

As you would with a roast or a steak, please let your chicken rest for ten minutes before carving it. All those yummy juices and flavors will be absorbed into the chicken if you give it a few minutes. Here one recipe for you with a different marinade.

spatchcock-7  BBQ roasted with a homemade marinade.

 

Tequila Citrus marinaded chicken.

Ingredients.

One 4 pound (2 kg) chicken, neck and giblets removed
Kosher salt and freshly ground pepper

Tequila Citrus Marinade.

1/2 cup fresh orange juice
1/2 cup fresh lime juice
1/2 cup Tequila
4 garlic cloves, sliced
1 jalapeno chilli, minced (or any other hot chilli)
1 teaspoon cumin
1 tablespoon brown sugar
1/4 cup minced cilantro (optional)
1 teaspoon kosher salt + salt to taste
1/2 teaspoon pepper + pepper to taste
1 cup olive oil

spatchcock-13

How to do.

To prepare chicken, cut out backbone, remove keel bone and flatten down, as shown above.
Cover with marinade and refrigerate for at least 4 hours or overnight.
Thirty minutes before cooking, remove from marinade, shake off excess and season with salt and pepper.
Preheat charcoal or gas grill to medium-high heat, or oven to 375F (190C).
Place chicken breast-side down, and grill, turning every 15 minutes or so, for about 50-60 minutes, basting with each turn.
Remove from grill and let rest 10 minutes before carving.

spatchcock-13a

Tequila Citrus Marinade.

Whisk all ingredients in a bowl except the olive oil.
In a slow stream, whisk in olive oil until well combined.
Pour over chicken, cover and marinate at least 4 hours or overnight.
Remove chicken and wipe off excess herbs or peppers. Season with additional salt and pepper.
Move marinade to a small saucepan, and bring to a vigorous boil over high heat for 5 minutes.
Grill according to the recipe, using the boiled marinade to baste chicken during cooking.

spatchcock-11  How delicious is this ?? Go ahead and try !!

Tips.

The above shown marinade is plenty for a 2kg (4pound) chicken. Be careful – in Uruguay the chicken are „elephant size“, around 3,5kg-4,0kg (up to 8pound). That means you have to double your marinade.

spatchcock-10f  As one can see, this Uruguayan „chickenphant“ is filling up almost the whole Weber Grill Pan. Some are turkey size here.  ENJOY !!!

Veröffentlicht unter Recipes | Verschlagwortet mit | Hinterlasse einen Kommentar

A Crazy Long Weekend

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This upcoming weekend is a looonnnnggg weekend, especially in the US. It starts tomorrow, Thursday the 24th of November, with THANKSGIVING DAY.

Friday the 25th of November is BLACK FRIDAY.

Saturday the 26th of November is SMALL BUSINESS DAY.

then Sunday the 27th of November is SLEEPING OFF YOUR FRUSTRATION DAY,
I just made this one up.
Honestly, Sunday is the FIRST ADVENT, where we light the first candle on our Advents Wreath.

And finally Monday the 28th of November is CYBER MONDAY.

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The last 2 years I wrote articles about all what is going on during this weekend. Lots of information and know how for you. You can click on these posts and you’ll get it.

Thanksgiving

The Advent Wreath

Christmas Stollen – DIY

Collecting – Advent Calendars

YES – in about FOUR WEEKS is CHRISTMAS.

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Veröffentlicht unter Collecting, History, Information, Lifestyle | 2 Kommentare

The Marree Man

marree-9-lake-eyre-track Track to Lake Eyre near Marree, Australia.

As one knows meantime, I lived many years in Australia and have a strong bond to this country. That’s why I still follow local happening’s and information’s, reading local papers and have close contact to many friends and family over there.

Years ago I came across a strange phenomenon and story about the Marree area which I know well from my travels through – „The Marree Man“. I always wanted to write an article about it, now I DO, because three things sudden came together. First my discussion and posts about Nan Madol, second it was my last „real“outback trip before we left Australia (always wanted to write about) and third – the Marree Man disappears.

marree-20a  Logo of the Adelaide Advertiser. For this post, about the Marree Man, I used some information out of  The Advertiser articles, which a friend send up from Australia.

Not a single witness can attest to the creation of the world’s largest geoglyph.

A gigantic, more than four kilometers long drawing, 30 centimeters deep in the ground, 35 meters wide carving,  in the middle of the Australian Niemandsland (no-where-land), is still puzzling. Nobody knows who created the Marree Man – and why and how. Mystery !

Incredible 4.2 kilometers long is the figure from the head to the feet. She shows an Aboriginal hunter with a stick in her hand. The figure extends in the outback of South Australia and is the second largest earth drawing in the world. Their origin is still a mystery: Who created the work of art, and why? There are many speculations, but no hand-proof.

The figure was accidentally discovered in 1998 when a bush pilot flew over the 200,000 square kilometer-wide military restricted area „Woomera Prohibited Area“. The nearest village is 60 kilometers away and is called Marree. After this town the drawing was named.
Contrary to other such pictures, the Marree Man emerged only in the late 1990s. The famous Nazca lines in Peru, for example, date from 800 to 200 BC.

marree-man-3  The Marree Man, Google.

It’s as enthralling as any ancient legend, but the mystery of South Australia’s Marree Man is far more modern and in danger of being far shorter lived than folk figures before it. From the red dirt ground, it’s a series of dug out lines wider than city roads apparently carved with some serious excavation equipment.

The lines and swirls look to be the product of an impressive operation, but its not until you get up in the air that spectators can really marvel at the mythical giant man. From the air, those lines made with a plough or ripper form the figure of Marree Man. The 4,2km tall carving, 28km in total length, clearly makes up the shape of an indigenous man, most likely a hunter armed with a throwing stick.

marree-man-13  The Marree Man just after discovering in 1998. Very accurate presentation of  a naked Aborigine hunter with a hunting stick. Imagine the size !!!

At least that was the case in 1998 when a tourism operator was reportedly the first to catch a glimpse of the enormous artwork. Since then, natural forces have caused the once 35cm deep carved outline to erode and the figure to fade. Though locals have been campaigning for the Marree Man to be preserved, these days he’s just about gone with only a few barely distinguishable features remaining.

marree-man-9b-2015  Marree Man, left in 1998 and right in 2015 – GONE !

“Very little of it remains and it’s just devastating,” Phil Turner, a local publican and vocal campaigner for the preservation of Marree Man, tells.

“There are so many aspects about it which are just mind boggling. The size, its shape, where it’s located, how it was done. On top of those things it was just an absolute herculean task, a major effort and it produced an extraordinary work of art. The most incredible thing is, we don’t know who did it.”

marree-man-10-maree-hotel-publican-phil-turner  Phil Turner owner of the Marree Hotel and for sure interested in the preservation of the Marree Man. But gone is gone – tooooo late !

WHODUNNIT.

The “Marree Man” depicts a standing aboriginal hunter with some sort of spear or possibly a boomerang in his hand. The man is roughly two and a half miles tall and is nude. Some experts believe that it is remarkably accurate in its depiction of an aboriginal hunter, as far as how one would have been drawn by the aboriginals. In fact, since that time, no one has even come forward and admitted to making it. This is very surprising because whoever did it, did not commit a crime. They have no apparent reason to hide their identity, apart from wanting to tease the rest of us.

marree-man-1-daily-telegraph  Picture of the Daily Telegraph 1998.

Despite the fact that no one has come forward to explain the “Marree Man” to the world, experts have a good idea of how it was made. The outline of the geoglyph was made by removing the vegetation from the soil where the lines were. There was also a layer of soil removed to reveal the lighter soil beneath, thus making the “Marree Man” stand out against its surroundings. It is thought that the work was accomplished by using tractors or plows to move the materials, judging by tread marks left at the scene. It is also thought that the artist or artists used GPS to map out their design and make it as accurate as it is.

The Marree Man was first spotted, according to his own claims, by tour flight operator Trevor Wright. Mr Wright noticed the outline from the air back in 1998 and reported back to the town, which was soon in the grip of a Chinese whispers epidemic.

marree-man-4   AAP image of the Marree Man.

Everyone from the US Army to local artists was said to have had a hand in creating the figure. Mr Turner recalls first reading about the Marree Man those 17 years ago in an article which included a more than half-formed argument for alien involvement.

“You can understand because of its sheer size, and no one could really explain it,” he says. “Around the same time all these (crop) circles were appearing in England and Scotland, I guess you could say the world was UFO happy. I was enthralled.”

marree-man-9-2001                  marree-man-9a-2002
The Marree Man photographed in 2001 (left) and a pic from 2002 (right) I found. Already fading away by wind erosion and newly overgrow.

The alien theory has never really stood up but others have circulated widely. Mr Turner said not a week goes by when a pub patron doesn’t claim to know exactly how it got there. Just last week, he says, a returning local claimed to have witnessed a fleet of Australian Army vehicles with trawling equipment heading towards the Marree plateau.

History shows the army was in town for a training exercise but no involvement with the artwork has been proven. Another theory says it was a parting gift from the US Air Force after their time at the Joint Defense Facility Nurrungar they shared with the Australian Defence Force at Woomera from 1969 to the late 1990s.

The only solid lead was taken to the grave by contemporary South Australian artist Bardius Goldberg. The eccentric artist was reported to have wanted to create a sculpture that could be seen from space.

marree-man-14   The Marree Man seen from space.

The Adelaide Advertiser reported he had told friends he’d been paid $10,000 to create the plan for the giant man and shown early grafts of the sand sculpture. “That’s all there is for sure. There’s no two ways that Goldberg was involved, but unfortunately he passed away in 2002,” Mr Turner says.

“A lot of people have been involved, said they’ve been involved, but whatever happened here we are all these years later and now people are saying ‘do we really want to know who did it?’ because that’s the mystery.”

30 centimeters deep lines in the earth.

The Marree-Man immediately attracted the attention of the population and the media. The Aboriginal people, however, were not enthusiastic about the work of art. They criticize the fact that the drawing has inflicted damage to their country.

The lines are dug up to 30 centimeters deep into the red soil and up to 35 meters wide. Someone must have used tractor and plow or bulldozer as well as a GPS to create them.
Because of the enormous size of the image, the unknown must have been busy for several weeks. This happened in secret, no one had noticed the work. Also traces of the machines were never discovered.

marree-man-6  Marree Man seen from scenic flight in 2001.

The area is extremely dry, there are no people living, no infrastructure, no roads, tracks or anything. But it needed lots of supplies for weeks like food, water petrol etc.  And – how to get heavy machinery onto the plateau – there are no existing track and building one, it would have been seen also. Mystery over mystery, therefore, the work of art remained visible.

The anonymous fax messages.

Whoever had made the effort to design the huge work also wanted it to be appreciated. In an anonymously fax to a hotel 200 kilometers away the coordinates of the figure were indicated. The operator thought the letter was a joke and did not respond.

marree-man-6a  Edited pic of my scenic flight over the Marree Man.

After that, several media also received anonymous fax messages. The figure is referred to as „Stuart’s Giant“. The name most likely refers to the Scottish surveyor Johan Mc Douall Stuart, who was the first European to cross Australia from the south to the north.
But who is behind the gigantic figure, and what was the motive? There are still wild speculations to this day. Some believe it is just a marketing gag.

After all, the number of trips across the territory has jumped abruptly since the Marree Man was discovered. The local flight providers, for example, or construction workers and military employees are suspected. Pre-astronautists are, of course, are sure: extraterrestrials have engraved the artwork into the earth.

Why bother saving it ?

Along with the mystery of who created Marree Man is the question of why. Of course, there’s not a solid answer to this either but it’s certainly served its purpose over the years.  Before it started fading, it was a star attraction of charter flight tours around the region.

marree-16  Charterflight boom from Marree.

The region’s native title owners, the Arabana people, took ownership of the man with the Arabana Aboriginal Corporation trademarking the term “Marree Man” for use on souvenirs, though the trademark was given up earlier this year the Advertiser reports.

marree-15-hotel-door-stained-glass  Beautiful stained glass door, „art nouveau“ style, of the Marree Hotel.
The hotel was built at much the same time. Historian Lois Litchfield notes of the hotel:
„In 1883 when the town was surveyed the hotel dimensions were recorded as being ‚a substantial stone two-storey building.
On November 1884 the rooms were described as being “…large, lofty, well furnished with the luxury of a bath to indulged in and a pleasant siesta on the balcony afterward to enjoy the cool evening breeze when it blows.”

Though local tourism authorities have been unenthusiastic about the figure, local operators believe it could serve as a strong sustainable attraction to the outback area. Mr Turner says everyone who comes to his pub asks, “where’s the Marree Man?”. “The far north desert regions of SA lack a long term sustainable outback attraction,” he says.

“The NT’s got Uluru, there’s Kakadu, the Kimberly, even the Great Barrier Reef is considered an outback attraction in Queensland.  South Australia doesn’t have anything, other than when there’s water in Lake Eyre every 10 years and everyone flocks to see the fish and birds, but there’s nothing long term and sustainable and I believe the Marree Man could be that.”

marree-14-hotel-pub  Historic pub in the Marree Hotel. Almost a museum with hundreds of artifacts and photographs from the history and lifestyle of this desert area. Is that Crocodile Dundee in the corner ?

Who should take care of it ?

The main reason the giant figure hasn’t been preserved is because nobody’s stuck up their hand to take care of it. Aaron Stuart, the chairman of the Prescribed Body Corporation of Arabana Native Title, who said Marree Man would be known as Arabana Man in keeping with the local people’s wishes, told the Advertiser it wasn’t really a priority.

“There are more important cultural artworks right next to Arabana Man that you cannot see from a plane … rock carvings that are 40,000 years old,’’ Mr Stuart said.

marree-man-15-largest-geoglyph  The largest geoglyph of the earth.

“So, to me, it doesn’t bother me if Arabana man isn’t restored. There are people who are looking to it from a financial benefit point of view, but Aboriginal people are not going to be treated like third class citizens and not get something out of their land while others benefit.”

“It’s going to require very sophisticated surveying and station plotting and reverencing back with satellite photos from when it first appeared, but it’s no different to restoring a find work of art. You may only have one small corner of the Rembrandt left but after years with a lot of professional work you can restore it,” Mr. Turner says.

marree-man-18-1998
What a mystery ? What an amazing work ? How to do it so big and in such a secret way ? Why are there no witnesses, no signs of moving machinery into the area or tracks onto the plateau ? And who did it and why and when ? And how done and why so precise towards Nan Madol ? Original photo from 1998.

Not the only mystery.

As in size, South Australia’s famous geoglyph is only eclipsed in mystery by the Peruvian Nazca Lines. They are bigger as a total area, but as a single geoglyph, the Marree man is the largest „geoglyph sculpture“ in the world.

Recognized as the world’s largest geoglyphs, the series of figures which can only be seen from the air are believed to have been created to be seen by the Nazca people’s gods. Some say the figures, ranging from detailed animals to apparently random lines and more intricate designs, are made to represent constellations, while other theorized some of them represented the flow of water.

marree-man-11-nazca-monkey    marree-man-11a-nazca-hummingbird    The „Spiral Tailed Monkey“ (left) and the“Hummingbird“ (right) , Nazca lines in the Andes of Peru.

The lines were first spotted from the air in 1939 and in 1994 were recognized as a UNESCO World Heritage Site. But World Heritage status or not, to some, the Marree or Arabana Man will always be that little bit more special.

“I get goosebumps when I stand there and I look and think how the hell did they do that? Standing alongside it is a pretty humbling experience, but to see it from the air is amazing.”

Strange finds around the Marree Man.

The fax messages, however, contained puzzling references to the originators, which included measures such as miles, yards, and inches not used in Australia, as well as a few terms that are also unusual in the country’s language. That is why many believed that Americans had drawn the giant man. Strange specimens continued to fuel speculation.

marree-man-2-rough-diamonds-in-the-shadow-of-maree-man  Rough-Diamonds in the shadow of Marree Man.

In a small pit near the figure were discovered some objects: a satellite picture of the drawing, a glass with a small US flag and a note with a reference to an American sect.
In 1999 the authorities received further information in a new fax. A blackboard was dug five meters off the nose of the Marree Man. You can see the American flag with the Olympic rings and a quote from a book. This describes the hunt for Wallaby kangaroos with the help of a stick, as the Marree Man carries it in his hand.

Did an Australian artist create the huge figure?

But the clear references to an American author of the Marree Man can also have been a simple distraction maneuver. For today, it is very likely that an artist has allowed a fun. Bardius Goldberg was known for his unusual actions. He had already worked with GPS and created small geoglyphs, so scars. In addition, he is said to have expressed the desire to create a gigantic image that should be seen from the universe. A farmer later explained that he had borrowed Goldberg tractor and plow.

marree-man-7-sa-artist-bardius-goldberg  The Australian artist Bardius Goldberg.

The artist himself died in 2002, until then he did not confirm the rumors, but also denied them. He also never expressed himself to a larger cash payment, which he had received shortly before the Marree Man was founded. Was it a commissioned work? But for whom? This, too, will remain a mystery forever.

For many years the earth sign had been overgrown and grown. But a group of volunteers has cleared it with planing in laborious work. They want to boost tourism in the inhospitable area. Since August, the Marree Man is now clearly visible from the air. That no one knows who created it makes him all the more interesting.

Another mystery.

Geoglyph „Marree Man“ is the largest of the famous geoglyphs in the world. Figure depicting of the hunting Australian native, is located on a plateau near Finnis Springs, about 60 kilometers west from the town of Marree in central Australia.

marree-man-5  Precise pointing of the stick to Nan Madol ! Why ?

The most interesting fact in this geoglyph is his „stick,“ he points to Nan Madol (you can read about Nan Madol in two parts I posted earlier), the distance to which is 4602 km, or 41.4 degrees of arc of the circle.  If to draw a line through the sacred mountain of Uluru and Easter Island, it will pass exactly through the foot of the Marree hunter.

If this geoglyph was done by some locals, a local artist or Americans or whoever, what would they know about Nan Madol or precise degrees to other „holy and mystery“ places and get it carved so precise in this remote area ? And ? And ? And ???

marree-12-herrgott-springs  Marree station called „Herrgott Springs“.

A bit about Marree.

Marree is a small town located in the north of South Australia. It lies 685 kilometres (426 mi) North of Adelaide at the junction of the Oodnadatta Track and the Birdsville Track. Marree is an important service centre for the large sheep and cattle stations in northeast South Australia as well as a stopover destination for tourists traveling along the Birdsville or Oodnadatta Tracks. The mail post also contains the „book“ where travelers write in and out there leaving or arrival (that was before the cell phone service – now history).

marree-4              marree-4aa
Marree was also the home of Tom Kruse, one of the men who drove the mail trucks from Marree to Birdsville in Queensland, a distance of about 700 kilometers. This route crosses some of the most challenging sandy and stony desert country in Australia, and it was a remarkable feat for fully loaded trucks to make the run at all.
marree-4c-tom-kruse   A collection of hundreds of photographs, documents and memorabilia from Kruse’s Birdsville mail run are on display at the Marree Hotel. Kruse bought the mail-run-contract 1948 and drove the track fortnightly for almost 30 years.

The earliest known mosque in Australia was built in Maree in the South Australian outback in about 1862 by Afghan cameleers.

marree-1    marree-5    The old and original Afghan Mosque in Marree.

The first European to explore the area was Edward John Eyre (5 August 1815 – 30 November 1901), who passed through in 1840.

marree-21-eyre  Edward John Eyre.

In 1859, explorer John McDouall Stuart (7 September 1815 – 5 June 1866) visited the area, and his German botanist Herrgott discovered the springs which Stuart named after him.

marree-19-stuart-2a  John McDouall Stuart.

Initially the area was known as Herrgott (or Hergott) Springs but when the town was surveyed in 1883 4 km South of the springs in preparation for the coming of the railway it was given the name Marree.

marree-17-heritage-photo-marree-1900 marree-8-1930s  Heritage photos from Marree station, left 1900 and right 1930.

Marree is said to be derived from the indigenous word for possum. However the railway station itself was given the name Hergott Springs and the town remained known as such. The railway station’s name was eventually changed to Marree in 1917 due to anti-German sentiment after World War I.

marree-6a marree-3  Herrgott Springs or Marree station nowadays.

The Central Australian Railway reached the town in 1883 and the first train ran in January 1884. The town became a major railhead for the cattle industry. In the 1920s the railway was extended north from the town to Alice Springs. After opening in 1929 it became the route of the passenger train which became known as The Ghan.

marree-13   marree-6    The open air museum in Marree (left), across the Marree hotel. Right one of the last diesel locomotives of the Ghan.

In 1957, a standard gauge line was built south from Marree on a flatter alignment to facilitate the movement of coal from Leigh Creek to Port Augusta. That made Marree a break-of-gauge on The Ghan service because the remainder of the line was still narrow gauge. In 1980 the narrow gauge line from Marree to Alice Springs closed when the Adelaide to Alice Springs line was rebuilt much further west. In 1986 the standard gauge line from Leigh Creek coalfields to Marree was closed and the town lost its railway connection completely.

marree-2-oodnadatta-track-1983  First time I came to Marree was via the Oodnadatta track from Alice Springs. It was a 4WD track those days. And yes, we got the Aborigine family (3 adults and 5 kids), in the car you see, through the mud. I had that often with the Aborigine locals in Australia, no necessary gear, no preparation, no care about nothing – sometimes even no water – they just think, someone will come along to help. I can tell lots of story’s about their lifestyle and attitude of survival.

The Marree Man is back!

Just got this information from Australia when I corresponded with friends in Port Augusta about this article, the Marree Man is back ! The world’s second largest geoglyth has been lovingly restored for all to enjoy. We can say second largest from now on and leave the honor of the „largest“ to the Nazca area. Thanks to the „Marree Community Restoration Team“, under the massive influence of Phil and Maz Turner, owners of the Marree Hotel.

marree-man-10b  The Turner’s – happy – the tourist $ can roll again.

The intrigue that surrounds „the man“ and how he came to be on a plateau in Outback South Australia has been reignited. Fly over the site and wonder at the skill and artistry of the original creator all those years ago. Standing at 4.3km tall with a 28km circumference, the world’s second largest geoglyth is best appreciated from the air!

marree-24     marree-24a Two pics made during the scenic flight over Lake Eyre and to the Marree Man. Flight tours are operating by „Scenic Flights Marree“. Flight Time: 45 minutes. Adults: A$270pp for 2-5 passengers (includes $22 Arabana Fee) , (We acknowledge and operate Marree Man flights with the kind permission of the traditional owners of the land – this is Arabana Country.) This is how the Aborigine community’s make money, they are participated everywhere – they „own“, since 40.000 years, the Australian continent.
marree-man-16-after-restauration  marree-man-10a
Left the newly restored Marree Man, photo taken in August 2016 by „The Guardian“.
Right Phil Turner who said:
“We could see it was fading rapidly and, from a tourism perspective, to lose such an extraordinary myth and mystery would be a tragedy. The restauration group collaborated with the Arabana Aboriginal Corporation, and compiled imaging data to ensure they were retracing the original.
Then it came to, ‘What do we use as a paintbrush to restore this work of art’? And we came to a grader. It will be there forever not because of the work we’ve done but because we’ve created wind grooves. The graded wind rows trap water … so over time Marree Man is going to turn green.”

After writing this post and having all the memory’s going through my mind again, I think I am motivated enough to go on and write about my life in Australia and  my Australian adventures from time to time. Hope you liked this post, stay tuned !!

Veröffentlicht unter History, Information, Travel | Verschlagwortet mit , | 5 Kommentare

Quick, Easy and Delicious

Leftovers.

Last night we had the situation everyone would know. We didn’t know what to cook for dinner.  Sadly we were very hungry and didn’t like the idea to go out, waiting long etc. etc.

Solution – what leftovers are in the fridge or what has to go and what doesn’t take much time. I found a frozen pulled turkey breast (which had no skin was already roasted well) and we had some cherry tomatoes left. Also some rice from dinner before and I found a can of coconut milk. It turned out so delicious that I decided to share it with you.

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Of course we always have some basics like carrots, potatoes, celery, garlic and onions, herbs and spices. First I put the turkey breast (of course you can use chicken breast or even roast a fresh chicken breast if you want to) into the microwave to defrost.

How to do.

Then I started the adventure with peeling and coarsely chopping a couple of big white onions and about 8 cloves of garlic. Next, olive oil in a big pan and frying the garlic and onions till they are golden brown. Switch the temperature down to medium heat.

Over the fried onions I spread 4 teaspoons of smoked paprika, 1 teaspoon of curry powder, also 1 teaspoon of chilli powder and a teaspoon of coriander powder. All was mixed well with onion and garlic mash.

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On this 1 cup of chicken bouillon and the can (about 385 ml, 12oz) of coconut milk. Stir well and let it simmer up, meantime I cut the cherry tomatoes (about 10) in quarters and stirred them into the pan. If the mixture gets to dry stir in a bit more of hot water or, if you have, more coconut milk or even a bit of red wine.

Next I mixed in the turkey breast and half a teaspoon of cinnamon. Brought all to the boil and directly switched temperature down to low. Now it had to simmer and heat through very well (was about 8 to 10 minutes).  From time to time have a taste if it needs salt or pepper or other seasonings.

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Meantime Anna reheated the rice and some green beans she also found in the fridge. Then we plated up with a nice glass of Tannat. The whole procedure lasted less then 20 minutes. Sooo delicious that we decided to make it more often. Try it yourself !!

 

Veröffentlicht unter Recipes | Verschlagwortet mit | Hinterlasse einen Kommentar