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The big problem with pornography is defining it You can't just say it's pictures of people naked. For example, you have these primitive African tribes that exist by chasing the wildebeest on foot, and they have to go around largely naked, because, as the old tribal saying goes: N'wam k'honi soit qui mali, which means, If you think you can catch a wildebeest in this climate and wear clothes at the same time, then I have some beach front property in the desert region of Northern Mali that you may be interested in. So it's not considered pornographic when National Geographic publishes color photographs of these people hunting the wildebeest naked, or pounding one rock onto another rock for some primitive reason naked, or whatever. But if National Geographic were to publish an article entitled The Girls of the California Junior College System Hunt the Wildebeest Naked, some people would call it pornography. But others would not. And still others, such as the Spectacularly Rev. Jerry Falwell, would get upset about seeing the wildebeest naked. - Dave Barry, Pornography

23.04.19 0845 [PST]
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Home >> Articles >> Recipes

Shakshuka with Red Peppers and Cumin

2 tablespoons olive oil
2 tablespoons Pilpelchuma or harissa
2 teaspoons tomato paste
2 large red peppers, cut into 1/4-inch / 0.5cm dice (2 cups / 300 g in total)
4 cloves garlic, finely chopped
1 teaspoon ground cumin
5 large, very ripe tomatoes, chopped (5 cups / 800 g in total); canned are also fine
4 large free-range eggs, plus 4 egg yolks
1/2 cup / 120 g labneh or thick yogurt
Salt

Preparation

Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt.

Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.

Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks.

Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process).

Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.






  

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