Lifting my petticoats high, I raced down the track and leapt up onto the OWOH Gypsy Caravan today to join in with hundreds of other bloggers from all over the world who are participating in the One World, One Heart Giveaway. This is an annual event hosted by Lisa at A Whimsical Bohemian who started the party back in 2007 with just a handful of bloggy friends. It has grown immeasurably since then, and Lisa’s initial premise still holds true. She says, "The blogging world is vast with more created all the time....and through blogging we can learn new things, read about other countries, learn of new ways to promote those vital issues, support causes as well as learn about new artists, writers, photographers, et al. By having a list of those with a giveaway it is like a home tour with a map......going from place to place to see how others "live" and perhaps along the way make fabulous new connections and maybe win a door prize in the process."
If you’d like to know more, click here – you have until February 3 if you want to sign up and join in the fun.
Kano Market, Northern Nigeria - Mama Imani & Aunt Tamu (Thanks, Lori!)
The event runs from January 19th to February 11th, and winner will be announced on the February 12th. I am offering this little acrylic painting (it'll be matted, so you just need to pop it into a frame of your choice) of a market scene in Kano, Nigeria to the winner of my draw. In order to participate, you should leave a comment after THIS post. The comments will close at 9 o'clock UK time on February 11th when I’ll do a random draw and then post the winner’s name the following day.
That basket of red and green chilli peppers in my painting reminds me of a recipe I’d like to share with you. I made it for sups on Sunday night for a gaggle of Bean’s girlfriends before they caught the train to head back to the Big Smoke. It went down a treat, judging by the momentary lull in conversation and the speed at which they devoured it! So easy – and it looks pretty, too.
Thai Fish Broth
1 tablespoon olive oil
25g (1oz) fresh root ginger, peeled and grated
2 large garlic cloves, chopped
1 red chilli, chopped
1 green chilli, choppped
1 stem of lemongrass, chopped
1.2 litres (2 pints) chicken or vegetable stock
3 tablespoons Thai fish sauce
1 tablespoon light soy sauce
Juice of 1 lime
4 spring onions, finely shredded
175 - 225g (6 - 8 oz) salmon fillet, cut into cubes
3 tablespoons roughly chopped fresh coriander
Salt and freshly ground black pepper
Heat the oil in a large pan and add the ginger, garlic, chilli and lemongrass. Cook over a low heat until softened.
Add the stock and splash in the Thai fish sauce, soy sauce and lime juice. Bring to the boil, then turn down the heat and simmer for 10 minutes. Add the spring onions and cook for a further 3 minutes.
Add the fish with the coriander and simmer for 2 minutes or until the fish is cooked. Taste and season with salt and pepper, if needed. Ladle into warm bowls and serve with crusty French bread.