Charles Bukowski - The 9 Horse

Charles Bukowski was an American poet, novelist and short story writer. Here's a great example of Bukowski's prose and brilliant sense of humour. ‘The 9 Horse’ is an excerpt from an album recording entitled “Hostage” which was recorded live at The Sweetwater, Redondo Beach, California in April, 1980.

The 9 Horse by Charles Bukowski

I was at the race track one day

And I had drunk much beer the night before

And I was late for the first race

But I parked, hustled in, and I could

Feel this beershit really coming on,

You know, not only coming on

But I had to hold the cheeks of my ass

Together while walking real fast from

The parking lot and through admissions

And toward and in the crapper.

Luckily, there was a stall and I got

My pants and shorts down real fast

And then it came: hot, glorious and

Stinking.

When I got up and wiped I looked down

And there was my wallet afloat

In all of it.

I dipped in, got it, flushed, got out

Of the stall, washed up, walked out,

Then stood in a corner and pulled

The bills out of my wallet: they

Were wet and they stank.

I heard the announcer say, “it is

Now one minute to post time.”

I wanted the 9 horse, I had this

Very strong feeling for the 9 horse.

I put the bills back in my wallet.

I didn’t know what to do.

Then the announcer said:

“they’re at the gate!”

I ran around the corner

Found a betting window

Pulled one of the bills out

Of my wallet and hollered:

“Ten to win on the 9 horse!”

The seller picked up the bill

And looked at it.

“Come on! Come on!” I said,

“It’s good, just a little wet,

What the shit!”

The seller looked at me,

Hit the button and I had

The ticket.

Then I went out and watched the

Race and the 9 horse ran

Out

http://bukowski.net/

Koko Taylor - I'm A Woman

Koko Taylor is one of the reasons why I like the blues.

Koko Taylor was an American Chicago blues musician, known primarily for her rough, powerful vocals and her traditional blues style.

Over the course of her career that ran near 50 years, she sang with the likes of Muddy Waters, Howlin’ Wolf, Willie Dixon, B.B. King, Buddy Guy, Robert Plant and every other imaginable legend as well as being a major influence to other female blues singers such as Bonnie Raitt and Janis Joplin.

On this track "I'm A Woman" Koko Taylor shows us how it's done and there is no dispute why she is the undisputed "Queen of the Blues".



Jersey du Fjord

Jersey du Fjord is a firm cow-milk cheese produced by Les Bergeries du Fjord located in Quebec's Saguenay area.

Jersey du Fjord gets its name 'Jersey' for the breed of cow-milk and 'Du Fjord' from the geological fjords formed along the deep, cold waters of the Saguenay River that links Lac St. Jean to the Saint Lawrence. 

Jersey du Fjord is inspired by the traditional English Cheshire cheese, a dense semi-hard cheese produced in the English county of Cheshire. Cheshire is made in the form of a cylindrical wheel that is as high as it is wide. It distinguishes itself by its moist, crumbly texture with small crevices punctuated through the paste. This feature is related to its manufacturing process where the curd is milled and therefore lacks consistency.

Jersey du Fjord is produced in a 20 kg (44 lbs.) wheel that is aged 10 months. The natural rind is golden coloured speckled with gray mildew and the crumbly paste has a butter coloured hue. It has a mild, salty taste with a slight marine aroma with a hint of orange zest and a lingering slightly sharp aftertaste.

The Jersey breed of cows is a small, docile breed of dairy cattle that is popular for the high butterfat content and high percentage of protein in its milk.

Les Bergeries du Fjord produces the award winning Jersey du Fjord along other farmstead cheeses, such as La Blanche Du Fjord and La Belle de Jersey. The dairy is located in La Baie, Quebec.

Photo Source: http://www.ukagriculture.com

Ermite

Ermite is a pasteurized cow-milk blue cheese produced by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac located in Québec's Eastern Townships.

Blue Ermite has a semi-soft cream-coloured paste with a blue-green mould and natural rind. The paste is crumbly yet creamy in the mouth with some granular bits. Ermite is a relatively mild blue cheese, with tangy slightly salty after tones and has a pleasant mushroom aroma.

Ermite, is fabricated in a 2 kg. (4.5 lbs.) wheel which is treated with Roquefort penicillium. The wheels are aged for five weeks, then removed from the ripening rooms and are then washed to remove the natural molds that have formed on the rinds.

Cheese fabrication at l'Abbaye Saint-Benoît was launched in 1943, at this time the Benedictine monks only made the Ermite blue cheese. Through the years they have added other quality cheeses to the range of products they produce such as the award winning Bleu Benedictin, Frère Jacques and Le Moutier.

Ermite blue cheese is a perfect addition to any cheese platter; it is great for cooking or in salads.

Try out this zeste.tv recipe for Bosc pears stuffed with Ermite cheese and Saskatoon berries.

Ermite pairs well with Ambre de Pommes (a Michel Jodoin blend of eau-de-vie and apple juice aged 18 months in oak barrels), or a late bottled vintage porto, or a red Tempranillo Rioja wine.

http://www.st-benoit-du-lac.com

Le Tire-Lune

Le Tire-Lune is a raw goat-milk cheese from Québec’s first certified organic goat farm Cassis et Mélisse located in the Chaudière-Appalaches region. This 4 kg mountain style semi-cooked firm paste tomme has been aged between 3 to 6 months on pin boards. Le Tire-Lune has a brown coloured natural rind that is spotted with pinkish flecks. It has a fruity taste with hints of butter and hazelnuts and a delicious lingering hint of goat in the mouth.



The certified organic farm Cassis et Mélisse is run by Aagje Denys, a Belgium agronomist who started up the goat farm in Saint-Damien-De-Buckland, Québec over twelve years ago with her partner Gary Cooper. Cassis et Mélisse produce a variety of hand-ladled fresh goat milk cheeses as well as the lovely refined semi-firm washed rind Le Galarneau.

Located less than an hour's drive south of Quebec city, situated between a forest and lake, the Cassis et Mélisse farm also rent out a 2 bedroom suite "L'Appentis de la fromagère" for overnight stays on the twenty hectares organic goat farm.

http://www.fromagechevre.ca

Photo source: http://sofadeco.com

Billy Connolly - Wife's Make-Up

Billy Connolly is a comedian, musician, and actor from Glasgow, Scotland. However, Billy is best known as a stand-up comic.  Below is a funny excerpt taken from his “Was It Something I Said” DVD where Billy talks about his wife's make-up and her routine on getting ready to go out. Check it out!

 

Apple Pie Without Cheese?

“Apple pie without cheese, is like a kiss without a squeeze”

That is what my grand-père Aza Berry used to say, whenever he was serving us a piece of his famous apple pies. Whether the apple pie was served cold or warm there always needed to be some cheese.

I can’t help it now, whenever I have apple pie it must be served with cheddar and preferably sharp old cheddar.

Old Fashioned Apple Pie Recipe

Ingredients:

For the Pastry

2 1/2 cups all-purpose flour

1 teaspoon salt

2 tablespoons sugar

1 cup of frozen butter

8 tablespoons ice water

For the Filling

8 Honey Crisp or 12 Granny Smith apples, peeled, cored and sliced

1/2 cup brown sugar

1 teaspoon cinnamon

2 tablespoons flour

Directions:

For the Pastry

1. Whisk the flour, salt and sugar together in a large bowl. Using a standard box or potato grater, grate the frozen butter into the flour and toss lightly with your fingers until it is thoroughly combined. Sprinkle in ice water and mix with your fingers until the dough comes together in a ball. Divide it into two pieces, making sure one half is slightly larger than the other. Wrap in plastic wrap, flatten and chill for at least 30 minutes or even overnight. Resting will help tenderize the pastry and make it easier to roll.

2. Remove the pastry from the refrigerator and allow it to warm slightly, just until it is pliable. Lightly flour your hands, the rolling pin, your work surface and the dough. Roll out the larger pastry disc into a circle large enough to slightly overlap the edges of an 8-inch glass pie dish. Transfer the dough to the pie dish by folding it into quarters then unfolding it in the dish.

3. Preheat your oven to 375 degrees.

For the Filling

1. Toss the apples with the brown sugar, cinnamon and flour. Add the apples to the bottom crust then roll out the remaining smaller disc and carefully place over the top of the pie. Roll and crimp the edges of the dough together, tightly sealing them. Poke a few vent holes into the top of the pie and place on the bottom rack of oven. Bake for 1 hour, until the crust is golden and juices are bubbling.

Recipe source: http://www.foodnetwork.ca

Extra Old Île-aux-Grues Cheddar

This 2 year old cheddar is a firm non-pasteurised, pale yellow, sharp-tasting, cow's milk cheese from Île-aux-Grues, Quebec.

Cheddar cheese is named after the village of Cheddar in Somerset, located in South West England where it was originally made. The name "Cheddar cheese" is widely used around the world and has no Protected Designation of Origin (PDO) within the European Union.

Cheddar cheese has been produced since the 12th century, however in Canada it was first made in the 19th century. The manufacture of Cheddar cheese includes the process of 'cheddaring' which makes this cheese unique.

Cheddaring refers to an additional step in the production of Cheddar-style cheese where, after heating, the curd is kneaded with salt, cut into cubes to drain the whey then stacked and turned. Strong, extra-old Cheddar, needs to be matured for up to 15 months.

The Fromagerie Île-aux-Grues located in the heart of Quebec's majestic St. Lawrence River, have been making cheese for over 35 years. The history of the dairy is closely linked to agricultural production, the main economic activity of the island. In 1976 the island's dairy farmers formed a cooperative to protect their agriculture and their terroir. Today, their farms produce quality milk exclusively for the production of cheese on the island.

As well as producing mild, medium, sharp and extra-sharp cheddars the Fromagerie Île-aux-Grues have developed an extraordinary line of fine artisanal cheeses including; Le Riopelle de l'Isle, Le Mi-Carême, La Tomme de Grosse-Île and Le Canotier de l’Isle.

This extra sharp Cheddar from L'Île-aux-Grues has matured for two years. It is off-white in colour and has a firm dry and granular paste and a pronounced lingering nutty flavour.

L'Île-aux-Grues 2 year old Cheddar can compliment any cheese platter. Try it in your favourite grilled-cheese sandwich, with Apple Pie, Apple Cheddar Soup, Zucchini Bread or this delicious Tomato Cheddar Pie.

http://www.fromagesileauxgrues.com/

For more information on the manufacture of Cheddar cheese check out:

http://en.wikipedia.org/wiki/Manufacture_of_Cheddar_cheese

Apple Cheddar Soup

There is nothing as comforting as a warm bowl of soup on these cooler fall days of October. What better time for an apple soup when fresh apples are aplenty.

This rustic Apple Cheddar Soup bursts with tangy apple, sweet leeks and sharp aged cheddar.

Apple Cheddar Soup Recipe

Ingredients:

2 tbsp (30 mL) butter

3 apples (McIntosh or Cortland), peeled, cored and chopped

1 cup (250 mL) chopped leeks (white and light green parts only)

1 cup (250 mL) chopped celery 

1 cup (250 mL) chopped carrots 

1 tbsp (15 mL) chopped fresh thyme 

1 tbsp (15 mL) chopped fresh rosemary 

1/2 tsp (2 mL) fresh cracked pepper 

2 cups (500 mL) water 

2 cups (500 mL) apple juice 

2 cups (500 mL) packed grated extra old cheddar **

1 cup (250 mL) 1% milk 

Directions:

-In large saucepan over medium-high heat, melt butter.

-Then add apples, leeks, celery, carrots, thyme, rosemary and pepper. Cook until vegetables begin to soften, stirring often, about 10 minutes.

- Add water and apple juice; bring to simmer and cook, until vegetables are very tender, about 30 minutes.

- Working in batches, purée the soup in a blender until smooth.

- Return soup to pot and over medium heat whisk in grated cheddar until dissolved. Gently whisk in milk and warm through (do not boil again).

Recipe makes 6 servings.

** For the extra-old cheddar I use the 2 year old Île-aux-Grues Cheddar

Serve with a slice of crusty bread and a green salad for an easy meal.

Recipe source: Ontario Apple Growers

http://onapples.com/

Sharp Cheddar Zucchini Bread

Over the years, I have made several different recipes of zucchini bread, but I especially like this recipe as the sharp cheddar gives it that extra kick.

Sharp Cheddar Zucchini Bread  Recipe

Ingredients:

1 medium zucchini

1 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1/2 tsp ground nutmeg

1/4 cup granulated sugar

1/4 cup lightly packed brown sugar

2 cups grated sharp cheddar cheese **

2 eggs

1/3 cup vegetable oil

Directions:

- Preheat oven to 350F (180C). Lightly coat a 9x5 inch (2L) loaf pan with oil. Using the large holes on a box grater, grate unpeeled zucchini.

Using your hands, squeeze out as much liquid as possible. Pat dry the grated zucchini with a kitchen towel. Zucchini should measure about 1 cup.

- In a large bowl, using a fork, stir flour with baking powder, salt, baking soda and nutmeg. Stir in granulated and brown sugars. Stir in grated zucchini and 1 1/2 cups grated cheddar cheese.

- In a small bowl, whisk eggs with oil. Pour over flour mixture and stir just until mixed. Batter will be thick. Scrape into prepared loaf pan. Smooth top as best you can, then sprinkle with remaining 1/2 cup cheese.

- Bake in centre of preheated oven until a cake tester inserted into centre of loaf comes out clean, around 45-50 minutes. Let stand 10 minutes. Then carefully turn loaf onto a cooling rack.

This loaf is terrific served warm or at room temperature.

** For the sharp cheddar I use the Extra-Old Île-aux-Grues Cheddar

Recipe source: http://www.Chatelaine.com