Thursday, April 14, 2011

Mustard herring, snow cod olive and glowing pork

Herring in mustard tomato sauce with flatbread
Today's Food Diary
Breakfast: Rolled oats with coconut and raisins
Lunch: Herring in mustard tomato sauce with flatbread
Dinner: Spaghetti with spicy tomato sauce
Baking/sweets: chocolates

Frozen tomato sauce came to the rescue for lunch and dinner. I made a batch of tomato sauce about a week ago and froze it in ice cube trays. It comes in handy for quick meals - cook pasta and mix with heated tomato sauce. A decent and tasty meal is ready in about 10 minutes. And you can get really creative by adding small slices of herring and mustard to the sauce for example. The fish cooks really fast and you have a quick and healthy meal, with minimal effort.

Today's Favourite Photo
Source: Sparklette
Olive-coated snow cod

Today’s Favourite Blog
Source: Slash Food
Pork can glow, naturally. That’s right, Miss Chen, a Shanghai resident, woke up in the middle of the night to discover that a slab of pork purchased the previous day and left on the table was emitting a faint blue light. The pork returned to 'normal' in the morning, it lost its glow after a good nights rest. 

Pork left sitting can glow. According to Meat Hygiene, phosphorescent bacteria, such as pseudomonas cyanagenus, can cause contaminated meat to appear "as if it were studded with stars." The article has another very interesting quote dated 1877 "pork which was kept in a receptacle in a pantry emitted a green light of such intensity that people were able to recognize each other by it and to read the time on their watches."

Now you can really surprise your guests by serving glowing  pork for Christmas dinner. And keep a slab of pork handy in case of power outages!


  1. Glowing pork? Who knew? I loved the post today. I hope you have a great evening. Blessings...Mary

  2. Great "fast" food ideas! The glowing pork was something new to me! Blessings, Catherine xo

  3. ping: its a nice phrase, wish I thought of it earlier
    Mary: thank you
    Catherine: new to me too, and maybe one day I will get to see it