JUNK BOAT TRAVELS

02 October 2013

Stirling Castle

May 2010 - Melrose/Stirling/Dunfermine Scotland

Taken in Melrose Scotland in 2010

Don't these pies look good? There's beef steak ale and stilton, chicken, wild boar and venison game, chicken ham and mushroom, Bombay potato, and beef steak and Guinness pies in this shop in Melrose, Scotland.

The fabulous cathedral in Melrose.

Stirling Castle is the grandest of Scotland's castles and one of the most popular visitor attractions in the country. Stirling became the strategic military key to the kingdom during the 13th and 14th century Wars of Independence and was the favourite royal residence of many of the Stuart Monarchs. Many important events from Scotland's past took place at Stirling Castle, including the violent murder of the eighth Earl of Douglas by James II in 1452. Stirling Castle played an important role in the life of Mary Queen of Scots. She spent her childhood in the castle and Mary's coronation took place in the Chapel Royal in 1543.

All photography on Junk Boat Travels are under copyright. If you would like to use any of my photographs please contact me first.

Disney Wordless Wednesday

I'm linking up here for the next while as we are going to Disney for a week for the first time in 15 years!!
We're going with friends and have booked the Disney plan including meals. Our meals are booked, check back on Saturday to see our selections.

In the meantime, as we anxiously await I am going to post photos from precious trips.

February 1980 - Magic Kingdom Orlando

With my parents.

ABC Wednesday - L

I'm linking up at ABC Wednesdays.

Today's letter is L.
I took a walk yesterday by the lake and took photos of the Leaves turning colour and lying on the ground.

I am truly a summer girl but when we get an autumn like this year with warm temperatures and sunshine I enjoy it

01 October 2013

Wordless Wednesday

July 2013 - Calgary Alberta

My Recipe Box - Shrimp and Sausage Jambalaya

Photo taken in Mazatlan Mexico February 2013

Makes 4 Portions of Sausage and Shrimp Jambalaya

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Ingredients:

2 tbsp butter
8 oz Andouille sausage, or Kielbasa, sliced 1/4" thick, or any other smoky sausage
2 tbsp paprika
1 tbsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp fresh ground black pepper
1 tsp salt
1/2 cup diced tomato, fresh or canned
1 large green bell pepper, diced
2 ribs celery, sliced 1/4" thick
4 green onions, sliced thin
1 cup brown rice or white rice but it will cook faster
3 cups chicken broth - I had homemade fish broth so I used it
1 pound large shrimp, peeled and deveined

Preparation:

In a heavy bottomed pot with a lid, melt the butter over medium heat. Add the sliced sausage and cook, stirring, for 5 minutes. Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the green bell pepper, celery, and most of the green onions (reserve some of the dark green slices of the onions to garnish the top); cook, stirring for 5 minutes.

Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer. When the rice is tender, add the shrimp, stir in, and cook covered for 5 minutes. Taste for seasoning, and adjust if needed. Serve the jambalaya in bowls with green onions sprinkled on top.

Note: if you decide to substitute white rice in this jambalaya recipe, you will need to check the recipe after 20 minutes, as it cooks much faster than brown rice.