You may perhaps have noticed that post frequency has gone down in the past month. This is because we’ve been very busy with, you know, other stuff. And although this last week has been better, from tomorrow onwards we’ll be on vacation for a week. Mental health requires a clean break for a while with all forms of digital communication, so there’ll be no blogging then. But we’ll return fresh and energized, ready to bring Light Sound Dimension to even greater heights! Cheerio.
Yesterday, Holland was not able to take revenge for the 1568-1648 Spanish occupation of the Low Countries. At least up until the last minutes of the 120-minute game, it was one hell of a party on the Museumplein in Amsterdam and all around the country. Here’s an original photo report by this LSD-blogger:
180.000 people gather on the Museumplein to watch the game.
A shower of 90.000 orange flowers falls down on the crowd.
Singing the national anthem.
Night falls, crowds still going crazy.
See you in 2012…
This is a very simple recipe once you have prepped your octopus for finishing — instructions are linked below. Basically you braise the octopus in its own juices, then cut it into pieces and dress it with a paprika-garlic sauce when it is still warm. This is a variant of a Spanish recipe known as “a la gallega.” Any size octopus will work with this recipe, which serves 4 as a starter or tapas.
Prep Time: 3 hours, 30 minutes
Total time: 3 hours, 30 minutes
- 1-2 pounds octopus
- 1/2 t. salt
- 1 t. black pepper
- 3 chopped garlic cloves
- 1 T. sweet paprika
- 1/2 cup olive oil
- 2-3 lemons
Braise your octopus as directed in the instructions below.
Meanwhile, put the salt, pepper, paprika and garlic in a mortar and pound it until it is a paste. Slowly add the olive oil, stirring and mashing all the while. If you don’t have a mortar and pestle, you could use a food processor, but the texture will be different.
When the octopus is tender and still warm, cut into chunks, put into a large bowl and toss with the sauce. Squeeze the juice of 1 lemon into the bowl and toss to combine.
Serve warm or at room temperature with slices of lemon.