Bob Geldolf Fans

The husband bought a Yamaha C70 guitar.I came back home one evening from work and found the husband and Junior strumming their respective guitars with their feet up. I think A was always a closet musician.

He harboured hopes of forming a Basu band..till I dashed them by refusing to learn any form of music.
Music has always been an integral part of our household.The CD wall is the most used storage space in the house. So I guess it was only a matter of time till we moved to the next level.. jamming at home.

cinderella says, couscous is growing on her

I made some couscous salad with the leftover couscous in the refrigerator. We all loved it. My first ever attempt and my very own recipe. Here goes :
1 cup couscous (before cooking), cooked in a little chicken stock and butter.
a bunch of very fresh corainder leaved
freshly ground pepper
Juice of 1 lemon
1 red onion thinly sliced
half a cup of green peas, blanched
half a cup of button mushrooms chopped into 4
half a cup of chopped green onions - very fresh
3 pods of garlic
1/2 a cup of red and yellow peppers chopped
olive oil
salt to taste
1. saute the garlic and red onions in olive oil. When the onions start to change colour,add the mushrooms and then the peppers.
2.once the vegetables are nearly done(they should not be well done) dunk them in a salad bowl with the couscous.
3.throw in the corainder and the green onions, season with salt and pepper.
4. add lemon juice
5. Toss well and serve cold.

At the moment I feel I can eat couscous everyday.

Couscous is originally a dietary staple in the Mehgreb or the north African countries like Morocco, Libya, Tunisia and Algeria. Couscous is has now become popular in the middle eatern countries and France. The American call it pasta but excuse me, I beg to differ.
Couscous was traditionally made from the hard part of the hard wheat triticun durum which resisited grinding with a primitive millstone.The couscous grains are made from coarsely ground semolina (coarsely ground durum wheat) which was once a labor intensive process but has now been mechanised.
Steamed couscous is usually served with a meat or vegetable stew in the countries of it's origin or mixed with greens or fruits as a salad, in other countries.