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What will J.K. Rowling's Next Book Be About?

Posted by Melissa
May 25, 2011, 11:40 AM
A political faerie story, like she once said. Tiny little faeries running for office.
5864 (15%)
The Scottish Book. All about Scotland.
3270 (8%)
Albus Severus and the Book They Said Would Never Happen
20855 (54%)
I'm J.K. Rowling, and I'll tell you in comments.
8237 (21%)
  38226 votes in total

14053 Comments

55aa6d05ddd08ec391a698f025992b9f_thumb
231 Points

I just realized that the name of the show is not “Downtown” Abbey.

Posted by ironsos on January 10, 2013, 02:29 AM report to moderator
Biker_old_lady4done_use_thumb
1884 Points

Ironsos Lol I know it is not Downtown Abbey too but that is what I usually call it.

I had the left eye done yesterday without any problems. They checked out my right eye while I was there and said it was healing good. I was surprised they checked it since I am going to my regular eye doctor for the follow up. I was so nausious yesterday because I couldn’t wear my regular glasses. I got a pair I wore 8 years ago and I could read. This morning I had to take them off. So far I am not wearing any glasses while on the computer. I will have to buy a pair of reading glasses and sun glasses today to last me until they will do me a pair of glasses. I will need a percription to take care of my stymatisism. This hasn’t help my vision on the right side but I can see better perferially on the left side. Of course it was never as bad as the right side.

Posted by Cool G on January 10, 2013, 05:51 AM report to moderator
Asti_thumb
106 Points

Lady Hawke, on the hob right now is some stewing steak, onions, carrots, celery and garlic, all bubbling away in half a bottle of red wine left over from Christmas. Half of it will be served on tagliatelle with lots of parmesan, and I might turn the other half into a pie.
I had some stewing steak left over, so that is in the freezer, waiting to be turned into a hotpot at a later date.
Next, I am going to cook a big batch of a sort of lamb curry.
Already I have cooked off some bacon rashers and potatoes, which will be tea tonight, layered up with tomatoes, covered in cheese sauce, and baked in the oven. There is enough bacon for a sandwich for lunch, yum!
In the freezer I have some pork fillet, which I cut in half. That will become a sort of jerk pork thing with coconut rice and black beans, and I’ll probably cook the rest with a sort of ratatouille.
I have beef mince, ready for a chilli and a cottage pie.
I have haddock, that I bought frozen, ready for a kedgeree and a chowder.
I have cod, chicken breasts, and lots of frozen veggies.

I might not be able to do anything positive to help our situation, but I CAN make sure we don’t starve for a while, lol!

Posted by asti on January 10, 2013, 06:33 AM report to moderator
Herbert_thumb
436 Points

Just put some carrots, onion, celery, garlic, lima beans, chicken chunks, and spices in a crock pot with home-made broth. Will cook up some egg noodles (well, whole wheat egg noodles) tonight for chicken (and vegetable) noodle soup. Soups on at my house!

The BF says he’s checking into plans for Friday night. I’m not really expecting anything to go through, but it’s nice that he’s making an effort to do something special. ;)

Posted by Dr. LEW on January 10, 2013, 09:34 AM report to moderator
100gundlach_s_hawk_thumb
245 Points

ASTI, I think one of the advantages you have in actually using recipes is that you make food that sounds much more complicated than what I generally feed my family. We never have “jerk pork with coconut rice and black beans”.

I have heard of kedgeree but I really didn’t know exactly what it is and had to look it up. I think that is one of those areas in which the British and Americans have lost step with each other. While I’m sure there are personal family traditions involving leftover fish in a rice mixture for breakfast, it is not part of the wider American landscape. I’m sure I would probably enjoy it if I had the opportunity to try it but I have a difficult time imagining it as breakfast. I also think of chowders primarily as using shellfish such as clams or oysters,even chicken, although I do know people sometimes use flaky white fish, especially people from a Scandanavian heritage.

The food sounds lovely and interesting, different than I would have. I’m a bit surprised you have enough room in your freezer for all the food you are processing.

COOLG, I’m glad your eyes are finished. I wish you were seeing the immediate results from this eye you did on the first. I’m sure having two eyes done so close together causes the first eye have to readjust again.

Posted by Lady Hawke on January 10, 2013, 09:59 AM report to moderator
100gundlach_s_hawk_thumb
245 Points

DR LEW, do you know what the plans are the BF is working on?

I made turkey vegetable soup on Monday from leftover turkey and turkey broth I had in the freezer from Thanksgiving. I guess all this nasty weather has made us all think of soup.

It is raining, raining, raining. We are supposed to have a short break tomorrow with even a bit of sun, very briefly. The happy news is we are expecting temperatures in the low 70s (over 21 C) tomorrow. Unfortunately, we are expecting thunderstorms during the night which will plummet us back to winter temperatures overnight tomorrow.

Posted by Lady Hawke on January 10, 2013, 10:15 AM report to moderator
Herbert_thumb
436 Points

We have drizzle here today. Very nice and very needed.

LH, no clue. Last night I asked when he wanted to do soup – for Thursday night or Friday night. He said Thursday would be best because he was “looking into something” for Friday night, and that is all I know.

CoolG, congrats on the eyes. I hope the improvements continue.

asti, I’m coming to your house for dinner! It all sounds amazing. I need to start cooking more fish, but I think I’m going to do shrimp and grits at some point next week first. ;)

ironsos. My BF calls it “Downtown Abbey”, too. And so does Spike/SNL. ;) http://www.styleite.com/media/downton-abbey-spike-tv-saturday-night-live/

Posted by Dr. LEW on January 10, 2013, 10:28 AM report to moderator
Asti_thumb
106 Points

Lady Hawke, I couldn’t manage kedgeree for breakfast either. It will be an evening meal for us.
My favourite chowder recipe involves smoked haddock and prawns, cooked with leeks, potatoes and onions in vegetable stock and milk.
I love love love looking through cookery books and magazines, seeing what new recipes catch my eye. I have literally dozens that I want to try!
My freezer does hold quite a lot if I pack it sensibly.

LEW, I have some lovely fish recipes, if you are interested?

Posted by asti on January 10, 2013, 11:25 AM report to moderator
Herbert_thumb
436 Points

asti, I would LOVE fish recipes. I’m pulling the BF in on my diet, so I feel like I need to keep food interesting so he doesn’t jump ship.

Posted by Dr. LEW on January 10, 2013, 11:29 AM report to moderator
Hedwig_avatar_thumb
925 Points

Kedgeree is a dish that came to England from India via the English people who were serving in the army or somehow involved in the East India Company. Fish has to be eaten freshly caught in India because it quickly deteriorates in the heat, so the only time to eat it would be for breakfast served, inevitably, with rice. It was a dish eaten in fairly high social circles in England initially. I have never eaten it for breakfast and I have lost my liking for smoked haddock, so I make it using tinned salmon which I steam and then added to freshly cooked rice, garnished with chopped parsley, lemon juice and finely chopped hard-boiled egg with a generous sprinkling of freshly ground black pepper.

I thought you might like to check out this link to Highclere Castle, parts of which are used in the filming of the series Downton Abbey.

CoolG I am delighted that your surgery is now over and that you are making good progress.

Asti I am still reading your recommended thriller. Very unusual and suspensefull. I cannot guess at the ending.

Posted by Graymayne on January 10, 2013, 12:15 PM report to moderator
Asti_thumb
106 Points

LEW, this is one of my favourites. I serve it with new potatoes.

Cod in Tarragon Broth.

1 small carrot,
1 stick of celery,
1 small leek
2 cod fillets, (or other firm white fish)
1 lemon
A bunch of tarragon
150mls orange juice

Thinly dice the vegetables and cook until almost tender in 300 mls of water.
Add the orange juice and stir.
Season the fish, then lay on top of the veg. Cover and poach for 10 minutes, or until it is cooked through.
Add the tarragon at the end, and finish with a generous squeeze of lemon.

This is a good one too.

Coriander Cod with Carrot Pilaf.

2tbsp olive oil.
2 cod fillets, or similar.
2 tbsp chopped coriander.
Zest and juice of 1 lemon.
1 onion.
2 tbsp cumin seeds.
1 carrot, grated.
150g rice of your choice.
300ish mls of vegetable stock.

Line a grill pan with foil, turned up at the edges to catch the juices. Brush with a little oil and put the cod, well seasoned, on top. Sprinkle over the coriander, lemon zest and juice, drizzle with a little more oil, and grill for about 10 minutes, until cooked.
Meanwhile, add a little oil to a pan and fry the onion and cumin seeds for a few minutes. Add the grated carrot, stir well, then add the rice and stir again. Add the stock and bring to the boil, then cover and simmer until the stock is absorbed and the rice is cooked.
Put the rice on plates, top with the cod, and pour over the juices.

I have more if you want! If you try them, let me know what you think.

Posted by asti on January 10, 2013, 12:18 PM report to moderator
Asti_thumb
106 Points

Graymayne, I am glad you are enjoying it. It doesn’t let up at all, and you will never guess the ending!

Posted by asti on January 10, 2013, 12:30 PM report to moderator
Herbert_thumb
436 Points

Thanks, asti!!

Posted by Dr. LEW on January 10, 2013, 03:05 PM report to moderator
55aa6d05ddd08ec391a698f025992b9f_thumb
231 Points

The way I can eat fish is as a one piece item or a filet sandwich. Mixing it into something is not
my cup of tea. Tuna and salmon are the only exceptions. Just the thought of a fish taco is making
me ill.

Graymayne: I will look up the Castle pictures.

Cool G. Glad to see your eyes are coming along ok.

Dr. Lew: It took me 30 years or so not to say Wimbleton.

Posted by ironsos on January 10, 2013, 03:15 PM report to moderator
100gundlach_s_hawk_thumb
245 Points

GRAYMAYNE and ASTI, to what book are you referring?

I’ve never had smoked haddock either. I doubt I could purchase it at my local grocer.

Posted by Lady Hawke on January 10, 2013, 04:33 PM report to moderator
Asti_thumb
106 Points

I love smoked haddock. It is probably my favourite fish. I find the differenced between our food and yours, and the availability and variety, very interesting. I always enjoy reading your cooking posts, I am going to post more about what I cook!
The book I recommended is Gone Girl, by Gillian Flynn. I know Jen has read it.

Posted by asti on January 10, 2013, 04:53 PM report to moderator
Asti_thumb
106 Points

LEW, as you are looking for healthy dishes, I should have said that the second recipe I posted has 305 calories per portion, based on using basmati rice. I don’t have the calorie count for the first, but it is based on a WeightWatchers recipe.

Posted by asti on January 10, 2013, 04:57 PM report to moderator
100gundlach_s_hawk_thumb
245 Points

Smoked haddock ordered online is incredibly expensive at about $60 (37.50 Sterlin) to $65 (40 Sterling) for 3 lb (1.36kg).

Posted by Lady Hawke on January 10, 2013, 05:01 PM report to moderator
100gundlach_s_hawk_thumb
245 Points

I looked at the online offerings for one of our national grocery chains. They have frozen haddock but no smoked haddock.

Posted by Lady Hawke on January 10, 2013, 05:06 PM report to moderator
Asti_thumb
106 Points

Lady Hawke, full price, I pay £5.49 for 400g, and I think that is expensive! Fish, both fresh and frozen, is pricey here. Which is why I live on special offers!

Posted by asti on January 10, 2013, 05:12 PM report to moderator
Herbert_thumb
436 Points

Thanks, asti. I’ve gotten quite good at converting recipes to WW points in my head; and I’ve gotten good at how to replace ingredients if I need to cut down on fat or carbs.

Posted by Dr. LEW on January 10, 2013, 05:46 PM report to moderator
Asti_thumb
106 Points

I have enjoyed today. It seems a long, long time since I had a day off and the house to myself. While Christmas was wonderful, and I love having everyone at home, I do very much enjoy my time alone. And doing something positive felt good.

Lady Hawke, I should say as well that food prices in general are increasing HUGELY here. The awful weather we have had plays a big part. Wages are not rising, but food bills are. Staples like fruit and veg, bread, have just gone up and up over the last few months. Meat prices have risen sharply because the cost of animal feed has risen. I base my food shopping on what is on special offer, and have done for quite some time now. Depressing as necessary! EVERYTHING costs more.

Right, on that less than happy note, I am going to go to bed! xx

Posted by asti on January 10, 2013, 06:52 PM report to moderator
100gundlach_s_hawk_thumb
245 Points

ASTI, we are experiencing the same rise in food prices and lack of rise in wages here for exactly the same reason. I have long purchased my meat products from the “reduced for quick sale” bin. Fortunately, I do not have qualms about this practice as my cousin and her husband owned a grocery and raised a large family off the meat he brought home after it was too old to sell. He was a butcher and assured us aged meat was actually preferable to freshly cut. Unfortunately, the meat in the reduced bin is now preposterously priced. I tend to be very thrifty and only want it if they are practically paying me to remove it from the store.

We have little orange stickers on items on severe mark down throughout the store. If I can purchase those items and build my meals off those items I do so. Maybe that is one of the reasons I don’t tend to follow recipes. I purchase what I can find and I cook it with whatever items I have on hand to go with it, using whatever appropriate spices I have on hand. I almost never go out and purchase a spice for a new recipe. If I do I make certain I find other items to season with that spice.

That is why I love my The Flavor Bible so much. I come home with something I have on sale and look the item up in the book and find items I have that are complementary to it, both spice wise and complementary items to serve with it. I sort of make up my own recipes based on what I find in the listings in The Flavor Bible.

Posted by Lady Hawke on January 10, 2013, 07:00 PM report to moderator
Hedwig_avatar_thumb
925 Points

Asti I’ve finished it, and you were quite right, I didn’t guess the end. It was one helluva plot line. I feel drained.

Posted by Graymayne on January 10, 2013, 07:35 PM report to moderator
Hedwig_avatar_thumb
925 Points

Ironsos Silly me! I forgot to add my link. Here it is.

http://www.highclerecastle.co.uk/

Posted by Graymayne on January 10, 2013, 07:37 PM report to moderator
Yin_yang_thumb
857 Points

Ironsos it’s Wimbledon. ;)

Posted by Deanie on January 10, 2013, 08:49 PM report to moderator
55aa6d05ddd08ec391a698f025992b9f_thumb
231 Points

Graymayne: I enjoyed the website. I wish there were more depth to the articles but this
information will be easy to find.

Posted by ironsos on January 10, 2013, 10:06 PM report to moderator
Asti_thumb
106 Points

At last! The sun is out, the sky is blue, and it is a beautiful day! I managed to be out and about in it a bit more than planned, as I missed the bus home from town so had to walk.
The sunshine also highlighted how utterly foul my windows were…….so I have just cleaned them all.

Posted by asti on January 11, 2013, 08:06 AM report to moderator
100gundlach_s_hawk_thumb
245 Points

ASTI, here too! The sun is up enough I can see the hope of some direct sunlight, at least for a while. There is only a 20% chance of rain today but a 90% chance tomorrow and 70% on Sunday.

Posted by Lady Hawke on January 11, 2013, 08:24 AM report to moderator
Yin_yang_thumb
857 Points

No sun here yet. Maybe in another day or two. ;)

The migraine is better. Either that or the pain in my back escalated to the extent that the pain surpassed that in my head. At the moment my back is much higher a priority than my head. I am at wok, but Ii am trying to not move around much. We’ll see how that goes. ;)

The drop in the number of calls we are receiving is very daramatic. Only 15 calls, so far today. Monday at this time we had over 60. Perhaps it will stay low until next autumn. ;)

Posted by Deanie on January 11, 2013, 08:37 AM report to moderator
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