Foodbuzz 24, 24, 24: 3 Generations, Cruising to 3 Countries, for 1 Big Celebration

31 December, 2008, 4:00 PM – Along a narrow corridor on Deck 2 of Royal Caribbean’s cruise ship Legend of the Seas, 3 generations of my family were re-united to spend the last few hours of 2008 together.

We’d traveled down from different parts of Asia for a 5-night cruise around Thailand, Malaysia and Singapore to celebrate my dad’s 70th birthday, and of course, the new year. I’d not seen my parents, sister, her husband and baby Julian for over a year, so it was a very happy reunion.

We explored our new home, and in the evening, donned our life-jackets for a compulsory “muster” (evacuation drill). Luckily, there were no icebergs floating around in the tropical evening heat. After that, it was time for our first dinner on board and we made our way eagerly to the Romeo & Juliet dining room. I wasn’t too impressed by the name (too cheesy and brought to mind that old tv show The Love Boat), but I was pleasantly surprised by the quality of food served there. Continue reading...

There were 7 starters and 10 different main dishes to choose from, with a good mix of Asian and Western selections. As food was already included in the cruise package, you could freely select as many or as few dishes as you wanted. This type of dining is particularly dangerous for my family, as we are all mad about food.

I started with the Vidalia Onion Tart which had been recommended by our waiter. It was excellent, with sweet Vidalia onions and Gruyére cheese, baked together and served with sautéed red peppers and a leek fondue sauce at the side. The pastry was crusty and flaky, and the onions soft and piping hot. My sister and parents also loved the tart, and after tasting some of mine, my husband YH ordered one as well.

My second starter was the Hot & Sour Shrimp Soup. It was a clear soup, and tasted like Thai tom yam soup without the red curry paste. It was very spicy, which was to my liking, with a delicate lemongrass flavour, but the prawns in the soup were limp and totally tasteless (a sad case of boiled-to-death seafood).

For the main course, everyone at our table ordered the Slow-Roasted Prime Rib, served with a horseradish jus and potato. When the dish arrived, we all gaped at the large slab of meat reclining across the entire dinner plate. It was delicious, though. Tender and juicy, as stated on the menu.

We also ordered the recommended Pan-Seared Atlantic Salmon to sample, which was served with braised lentils, green beans, snow peas and a verjus beurre blanc. Unfortunately the salmon was dry and overcooked, and worse of all, had a slightly fishy taste.

Although by now we were all stuffed full, we felt obligated to order dessert. I tried the Strawberry Pavlova, and it was surprisingly good. Pavlova has never excited me that much, as I’ve always found it too sweet, but this one had a perfect blend of texture and taste, with its not-too-sweet crispy meringue, soft fresh cream and strawberry compote. I also tasted a little of the lemon sherbert, which could only be described as - strange. It was neither creamy, nor icy, neither sour not sweet… it ended up being just a cold goo. If I’d been hungry it may have been more appealing…

After dinner, we headed to the theatre for a live magic show, and then it was time to gather around the centre of the ship to countdown the new year. The ship generously provided free flutes of champagne, and as the clock struck twelve, 2000 balloons were released from above as the live band played “Auld Lang Syne”. It was a lovely moment.

The night wasn’t over yet, as we had a little birthday surprise for my dad. The previous day, I’d made some sticky date maple cupcakes and had packed them along with me in an airtight bento box (lunch box). After the new year festivities had settled down, we headed to a quiet corner, and by removing the container’s lid and adding some candles on top, I presented my dad with a little birthday “cake”. I knew we would all be too full and I wanted something that could travel and keep well, so these mini cupcakes were perfect. My dad loved them, and everyone managed to eat (and enjoy) a cupcake, despite our enormous dinner…

Our night was a huge success, and extremely memorable. We all felt it was very special as we were able to meet and celebrate together as a family. Thanks to my mum for organizing this cruise and to Foodbuzz for selecting my entry as part of their 24 Meals, 24 Hours, 24 Blogs special.

Happy New Year! And here’s wishing everyone a very blessed year ahead.

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Rudolph Bento

The Christmas season crept up on me this year and took me completely by surprise. (Yes, decorations have been displayed everywhere for ages, but as they've been up since November, I really lost track.) It finally dawned upon me that if I didn't get my act together it would be next year... so I dug through my bento stash and leftover rice to make this simple Christmas-themed bento.

It's Rudolph the red-nosed reindeer, who, by the way, I feel very sorry for. I also object to the song about him - he was laughed at because he looked different, and then he became popular just because he was useful?? Anyway(!), Rudolph's head and legs are made out of mushroom and soya sauce fried rice, and his antlers and body are made out of teriyaki chicken meatballs. He has a cherry tomato nose, and surrounding (and underneath) him is a simple display of grapes and cherries, and some sugarsnap peas. 

Continue reading for a Step-by-step guide on how to make this Rudolph Reindeer Bento...

Step-by-Step Guide: How To Make a Rudolph Reindeer Bento

Ingredients:

• 5 heaped Tbsp cold, cooked rice
  
• 1 clove garlic, chopped
  
• sesame oil
  
• soya sauce (light and thick, dark soya sauce)
  
• 2 shitake mushrooms, chopped
  
• 3 teriyaki chicken meatballs (made fresh, or from your freezer stash)
  
• 1 cherry tomato
  
• 2 black peppercorns
  
• small squeeze of mayonnaise
  

For the rest of the bento (if you wish to follow the bento pictured) or feel free to substitute with other vegetables, fruit, etc.

• handful sugarsnap peas (boiled)
  
• small bunch seedless green grapes
  
• 5 - 7 cherries
  

Equipment:

• Small paring knife
  
• Small non-stick frying pan (to fry the rice) and small saucepan (to boil the sugarsnap peas)
  
• 1 bento box (I used a single tier, 630ml capacity container).
  

Step 1 - Make the Fried Rice

In a small frying pan, add a few drops of sesame oil, and fry the chopped garlic until fragrant. Add the mushrooms, rice, a splash of light soya sauce, and some thick, dark soya sauce. Stir and fry together until the rice grains are well coated with the soya sauce. Set aside to cool.

Step 2 - Make Rudolph's Head

Place a square sheet of strong plastic wrap on your open palm, and scoop 3 Tbsp of warm fried rice onto the plastic.

Close your fingers around the rice, which will enclose the rice in the plastic. Twist the plastic at the top and compress the rice ball. Shape one end of the ball so it is slightly pointed in shape. Unwrap the rice and place it in the bento box.

Step 3 - Make Rudolph's Legs

For each leg: Repeat Steps 2 and 3 using 1 Tbsp of rice and squeeze the rice ball to form a long sausage shape. Unwrap and place into the bento box.

Step 4 - Make Rudolph's Antlers

Take 2 meatballs, and cut a small semi-circle from the bottom of each one with a small paring knife. Set aside the semi-circles.


Cut out two small triangles from each of the remaining meatballs (as pictured) to form the antlers.


Place some sugarsnap peas into the bento box around Rudolph's head, and then place the antler meatballs above the head. Shift the legs down.

Step 5 - Rudolph's Body

Cut a small semi-circle out of the 3rd meatball, and place it in-between the head and the legs to form Rudolph's body.

Step 6 - Rudolph's Face & Hooves

Slice a cherry tomato into two, and place the bottom part on his face to form the nose.

Squeeze a small amount of mayonnaise onto a dish, and use a chopstick/skewer to dab two small circles of mayonnaise above the nose to form eyes. Stick the black peppercorns onto the mayonnaise eyes to form pupils.

Slice bits of the remaining meatballs into small squares and place them on Rudolph's legs to form hooves.

Step 7 - Filling up the rest of the bento box

Finish off the bento by placing cherries, grapes and some extra sugarsnap peas around Rudolph. I chose these for their red and green Christmas colours, but substitute with other fruits/vegetables if you wish.

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Roasted Pumpkin & Pancetta Pasta

I made this Roasted Pumpkin and Pancetta Pasta for a Halloween themed dinner, but it is actually a fabulous pasta to make any time of the year. It does have an autumn feel to it though, with the use of pumpkin and its orange and red tones. Make it with normal spaghetti and without the decorations for a non-Halloween themed dinner. 

Continue reading for the Roasted Pumpkin & Pancetta Pasta recipe...

Roasted Pumpkin & Pancetta Pasta
(serves 2)

200g spaghetti
160g pumpkin, chopped into bite-sized pieces
160g pancetta, cut into small cubes
80g (approx 10) cherry tomatoes, cut into half
3 Tbsp light olive oil
6 cloves garlic, sliced thinly
freshly ground black pepper

1. Put the chopped pumpkin with a little water into a microwave-proof dish and microwave on HIGH for 10 minutes.
   
2. Preheat oven to 200 degrees C (400 degrees F).
   
3. Put the microwaved pumpkin, pancetta, cherry tomatoes, garlic, olive oil and black pepper into an oven-proof dish. Stir well to coat the oil over everything.
   
4. Roast for 30 minutes.
   
5. Cook the spaghetti according to the packet instructions (less 1 minute). Drain the pasta.
   
6. Pour the roasted pumpkin mix into a saucepan. Add the spaghetti and fry lightly over low heat to combine.
   
7. Season with sea salt/more black pepper to taste. (You may not need to add any salt as the pancetta is already quite salty.)
   

Serve (with or without Halloween decorations).

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Halloween Witches' Brew Spider Bento

I don't usually make Halloween-themed food, but this year, since I've been bitten by the bento bug, it seemed like another great opportunity to design a bento. I suppose I got a little too excited, as it isn't even Halloween yet! But the stores and restaurants here are covered with Halloween-inspired decorations, so I'm not that early, either.

The bento is my little Ode to Macbeth - "Double, double toil and trouble; Fire burn and cauldron bubble" - but the fire must have bubbled out for some time because a spider came along and decided to build a web over it...

The bento contains squid-ink spaghetti tossed with roasted pancetta, pumpkin, garlic and tomato, representing some foul-looking (but tasty) witches' brew. "Eye of newt" edamame with nori eyes have been tossed in here and there, and the spider web is made from a slice of smoked turkey. The spider itself is made out of polish sausage (I didn't want to go the frankfurter route with this one, and the polish sausage is an adult-version, I suppose!)

Note: I don't usually pack spaghetti for cold bento, but this pasta is covered in enough garlicky-oily goodness that it doesn't dry out.

You can also use this pasta and decorate it in a similar way for a Halloween themed dinner, if you feel so inclined...See Roasted Pumpkin & Pancetta Pasta




Bamboo Bento

Today is 1st October, China's National Day. It is a public holiday here in Hong Kong, so I thought I would mark the day with a themed bento. After wild thoughts of re-creating the Great Wall out of cubes of egg, I settled for a more simple bamboo design.

The "bamboo" is made out of cut pieces of blanched haricot beans, and snow peas cut in the shape of leaves. Instead of rice, I decided to give the bento a slight Shanghainese twist, with dumplings and la mian noodles. The dumplings are just frozen ones (meat and vegetable wonton and shrimp dumplings) and the la mian is a cold noodle concoction I made up. 

La mian (拉麵) noodles are made from wheat flour. The best kind are the ones that are freshly made (pulled) and then served in soup with toppings such as pork and preserved vegetables. I used a packet of dried la mian, which is the only type I can easily buy. It's of course not as good as fresh la mian, but it's pretty decent, too.

Accompanying the lunch is rather Japanese dessert of konnyaku jelly and slices of Japanese Hosui pear (no political reference intended, really).

Since it's China's National Day, it was fitting for the panda picks and sauce bottles to make an appearance - the bottle contains some soya sauce to loosen the noodles a little, although the garlic oil coating the noodles did stop most of the clumping.

Continue reading...

Cold La Mian Noodles
(2 fairly large portions)

200g dried la mian noodles
4 - 5 chinese mushrooms/shitake mushrooms
half a bulb of garlic (if you are not a garlic fan, reduce this down to 3-4 cloves)
light olive oil
soya sauce
oyster sauce
xo sauce (optional, if not available)
chilli oil (optional)
thinly sliced straws of fresh ginger (optional)

frozen dumplings (optional)

If you are using frozen dumplings, boil them in water (for timing, follow the packet instructions) and set them aside whilst you make the noodles.

1. Bring a pot of water to the boil and add the la mian noodles. Stir them around until cooked (should only take 1.5 - 2 minutes). Be careful not to overcook them. Drain them in a colander and rinse them well under running cold water. Set aside.
   
2. Peel and chop the garlic finely, and slice the mushrooms.
   
3. Heat up a pot with some olive oil (approx 3 Tbsp) and fry the garlic on low heat until fragrant (not brown). If you have some xo sauce, add 1/2 tsp.
   
4. Add the mushrooms and fry them. (If using dumplings, add the pre-cooked dumplings here and fry lightly, then remove them from the pot - this stops them breaking up when you stir the noodles about)
   
5. If the noodles have clumped together, separate them under cold water, drain, then pour them into the pot.
   
6. Mix the garlic oil and the noodles together on low heat.
   
7. Add a dash of soya sauce and oyster sauce. Mix into the noodles. Taste test and add a little more if necessary.
   
8. If you like your noodles spicy, mix in a few drops of chilli oil. Serve topped with a few thin slices of ginger and dumplings (optional).
   

Tip:

If you do not have dumplings, you can also add some mince meat (beef/pork/chicken). Just fry the meat in the garlic oil before you add the mushrooms (there is no need to remove the meat before adding the noodles in this case).

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Ode to Hokkaido Weekend

Every now and again, one of the supermarkets in Hong Kong called City Super, will promote a certain country/place, and will bring in extra goods from that place to sell. Often, there will also be stalls set up within the supermarket selling cooked food from the country being promoted. Last Friday, I went there and discovered they had started a Hokkaido Promotion! As Hokkaido is one of my favourite destinations in Japan, guess who went a little mad?

Hokkaido is famous for their fresh dairy produce, potatoes, seafood and ramen, so with very little prompting necessary, I proceeded to buy up a lot of the items in the promotion area. I ended up with sausages, cheese, dried seafood snacks, fresh ramen (in a packet) and freshly fried potato korroke.

The result of all this shopping madness was an Ode to Hokkaido Weekend! The first meal was our Hokkaido Breakfast on Sat morning -

Hokkaido Breakfast

We had 2 pan-fried Hokkaido onion-flavoured pork sausages, scrambled eggs (Japanese eggs), 2 slices of Hokkaido milk bread (bread made with milk from Hokkaido), a chunk of Hokkaido apple-cider washed cheese, 3 cherry tomatoes from Hokkaido (they were a bit too ripe), and a cream corn potato korroke. We washed everything down with Ringoworks apple juice from Japan (Aomori region, not Hokkaido) and coffee (not pictured) and we also dipped the bread in some Japanese honey (also not pictured).

It reminded me of the western-style breakfast we ate when in Hokkaido... pretty decadent, though!

Next meal - Sapporo Ramen!


Sapporo Ramen Lunch

To continue the Ode to Hokkaido weekend, we had ramen for lunch on Sunday. Sapporo, the largest city in Hokkaido, is famous for ramen, although you can really find ramen all over Hokkaido, and each region often sells their own particular style (miso-based, soya sayce based, etc.) The packet of ramen I bought was not like an instant noodle packet - instead, the noodles are fresh, not dried, and there is an expiry date on the packet! The sachets of flavouring for the soup weren't dried powder, but pouches of a moist, thick red miso. When I poured out the miso, the fat in it had congealed and separated, so I scooped the fat away. It didn't make a difference to the flavour, it just made me feel better about it (as really, there was still a lot of oil left). I topped the ramen with grilled pork, bamboo shoots and corn.

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Mid-Autumn Festival Bento

In the spirit of celebrating the Mid-Autumn Festival, I decided to make a bento dinner. The plan was to take our dinner to Victoria Park in Causeway Bay, one of the locations around HK where people gather with their children to carry lanterns. However, by the time I'd finished making the bentos, it was 8pm, I was exhausted and did not feel like stepping out the door. As YH had work to do, he was quite happy to stay home as well. 

Continue reading...

Despite it being a mid-autumn bento, which for me evokes images of pumpkins and orange-red leaves, the weather here in HK is still so warm that I decided to make sushi and salad. I rolled some maki (sushi rolls) with an egg and rice circle design to represent the full moon, and mixed salmon flakes with the rice for the outer circle to add colour and flavour.

The salad which accompanies the sushi celebrates the summer harvest. Yellow and green zucchini and snow peas were lightly stir-fried with sesame oil, then cooled, and mixed together with grilled chicken. I also added some ponzu (citrus soy vinegar) dressing in a little squeeze container, and topped the salad with some cherry tomatoes and rabbit-shaped carrots (to follow the Mid-Autumn Festival theme). All the colours put together ended up looking a little garish (also quite appropriate, I thought!)

Here are the completed dinner bentos, with some Japanese apple juice:


For dessert, I packed a separate fruit bento, with grapes, starfruit and pomelo.

The starfruit was a gift from a friend for the Mid-Autumn Festival. In Hong Kong, it is common for people to give each other fresh fruits or mooncakes during this time of year. The starfruit I received is one of the largest I've ever seen. It was around 20cm long. I've not eaten starfruit for a while although it is sometimes available in Hong Kong. Starfruit is very common in South East Asia, especially in Malaysia and Singapore, and is a little tart, juicy and very refreshing. (Apparently, starfuit isn't good for people with kidney problems, due to its high content of oxalic acid.)

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Summer Somen

Last night I was feeling lazy and sluggish and not really up to a lot of cooking. So we had a simple meal of cold somen (Japanese noodles made out of wheat flour) and some dumplings. The different somen colours make the dish look a little more elaborate, but it was really quite simple to prepare, as the somen noodles were so thin they cooked almost instantly.

And yes, we are still in the Olympic colour food theme... actually, it was really not my fault. I was at City Super last week, and lo and behold, in front of me were bundles of multi-coloured somen in green, yellow, pink, purple and black (actually white-ish but the label said it was black tea flavoured). How could I possibly resist? It was too perfect. I was hoping the black somen would be darker, but it was creamy with tiny black flecks.

Continue reading...

I served the somen on two smaller plates, plus the remainder on a larger plate. We each had a little bowl half-filled with Yamasa brand tsuyu (sauce) to dip the somen into. It was tasty - a little more salty than Yamasa's tsuyu for soba. I'm guessing it's because somen is thinner than soba and has less taste per mouthful, so a saltier sauce gives the somen more flavour. It was just right to eat on a warm summer's evening.

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Happy Sg National Day!

Happy Singapore National Day to all my Singaporean friends! It's one of my annual quirks to celebrate this day by wearing red & white and making some red & white themed food (Singapore's flag colours). No, I don't always want my food to be a particular colour - this is my usual Sg National Day quirk, and the Olympics the previous night was just unfortunately timed closely together with National Day. Anyway, this morning we started off with a simple fruit platter of red delicious apples and a chinese pear. There were only 2 apples and 1 pear, but cut up, it looked like a lot.

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For lunch, I surprised YH with fried hokkien mee. I've never made it before, so was quite pleased with the results. I used one of the ever faithful Prima Taste ready-to-cook pastes, but it was for the soupy hokkien prawn mee, not the fried version, so it did require slightly more effort to put together. I'd recommend all the Prima Taste range - they do an amazing job at enabling home cooks to produce pretty authentic dishes.

The first attempt was ok, but the noodles were a little soggy. I'd cooked them just right and forgot I had to refry them. I told YH to imagine we'd bought it take away and by the time it arrived back wrapped in the traditional banana leaf and newspaper, all the juices had made the noodles soggy. ha. We ate while watching the 239km men's cycling event on tv. The way the cyclists helped carry water to pass to fellow teammates, and how cyclists chatted to their competitors along the way was amazing. Who knew cycling could be so interesting? We learnt that they cycle in small and big groups to make it easier aerodynamically and saw them take turns to lead. Like birds flying, I guess. The second plate I fried up was better. I made a fresh batch of noodles and stopped boiling them before they were fully cooked so they continued cooking when I fried them. I think this added the starchiness to the dish because the 2nd plate was more gooey (as fried hokkien mee often is). I also didn't use the authentic mix of white and yellow noodle because well, I don't like yellow noodles. Here's a pic of the 2nd attempt:

For dinner, I surprised YH with chicken curry with roti prata (sort of red & white in colour?) and rojak. He was very happy - think he's not eaten prata for quite a while. I pulled out the 'ol Prima Taste pack again for the curry, but didn't add all the coconut mix into it.

I wasn't about to attempt making my own prata, so I bought a packet of frozen prata. The brand is called Chinatown, and it's made in Singapore. Surprisingly for frozen food, it works really well. There are two cooking options - fried in a frying pan, or oven baked. I've tried both before, and I would recommend the frying pan version. The results in the oven aren't as good, and seriously, added a light spray of canola oil into the frying pan won't make any difference considering how much oil is already in the prata. It only takes a few minutes for the prata to puff up wonderfully. It sinks pretty fast on the plate, but for a few moments it is this wonderful puffed oval shaped bread in the pan.

I cut up some pineapple, green apple and cucumber for a simple rojak, mixed in some rojak sauce and topped it with some crushed peanuts.

Time for dessert again, and the konnyaku jelly made another appearance - this time, with strawberries inside. I wanted to have a red & white theme, so I sprinkled some sugar on top before serving. Of course the sugar immediately dissolved, but it made the jellies much nicer tonight - sweeter and actually edible.

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an olympic-themed meal

In honour of the Olympics Opening Ceremony, and possibly just to make life a little more interesting, I decided to make an Olympic-themed dinner. Given that it ended up being 6 courses long, it was possibly an Olympic-sized dinner as well. After too much thought into the various combinations - 5 colours in each course, or one colour per course? - I picked the latter option. As I'd wanted to make 5-colour-ring-jellies for a long time leading up to the event, I ended up with 6 courses - 1 colour per course, plus all 5 colours at the end.

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1st course

Corn potato soup

It's yellow and a Chinese classic (well, the corn soup part, anyway). Adding the potato and having it creamy rather than a thinner soup with egg floating around is probably less Chinese.

2nd course

pink salmon & prawn tomato pimento

The salmon mixed with the tomato pimento sauce ended up tasting like sardines, but oh well, it was still tasty. YH's favourite course. As I was placing the sauce around the plate, the commentator on TV was talking about how the performance (a square surrounded by people in a circular formation) reflected ancient China's view of the world, where the heavens are round, and the earth square. I looked down, and my dish looked like the performance on stage. Very cool...

3rd course

spinach pork dumplings green tea somen noodles in piquant sesame dressing

This course didn't turn out as green as I'd hoped. I could have stuck to a safe bright green lettuce capsicum salad, but I wanted to try something a little different, and a dumpling noodle dish was a nod to China as well. I didn't have the time or desire to make my own dumplings and I couldn't find green-skinned ones so I made do with cutting them open to show the spinach inside. I had an urge to dye the skins green, but luckily I resisted. (Well, ok, I confess I actually tried dyeing one, but it didn't turn out - those skins are quite dye-resistant...) The green tea somen noodles when raw was a promising bright lime green, but when it cooked the colour faded. I didn't want another soup dish, so I dribbled a spicy vinegar-soy-sesame oil dressing over everything which made it quite tart and refreshing.

4th course

grilled lamb fillet portobello mushroom & squid-ink spaghetti

In an attempt to make the lamb darker, I marinated it in soy sauce, but I left it a tad long so it was a little too salty. The portobello mushrooms were from Canada and they were huge! YH's one was at least 12cm in diameter. It's hidden under the lamb in the picture, so you can't really see how large it was. Tasty, too, when grilled - even I liked it...

5th course

Assorted platter with blue brie, blueberry cheese & blue potato crisps

Cream soda vanilla ice cream

It wasn't exactly blue, but it is seriously difficult to find a true blue food. I made do with a chunk of King Island Blue Brie (served with non-blue crackers). I found some Japanese blueberry cheese balls that were purple in colour, and also some potato chips made of blue potatoes, that were also more purple than blue in colour. We were too full to eat the brie, but we nibbled on a chip and one blueberry cheese ball. Strange and sweet.

At the last minute, I bought a box of blue icy poles. It was the last box in the store, and I felt it was calling out to me. Actually YH had wanted to buy it some time back and I had exclaimed - but it's blue, it looks so fake...oops... actually, it tasted quite nice, with a slight bubblegum flavour.

6th course

olympic ring jelly

I had planned this jelly dish some time back when I saw multiple coloured konnyaku jelly packets in the supermarket. However, they didn't have blue, only a purple grape flavoured jelly (which I turned blue with some food colouring) and the lemon jelly (flavoured with black tea) wasn't black, but a browny colour. The most disappointing was the green apple jelly - it was a light green, which I darkened a little with food dye, but when I poured it out, it was still too dilute and after it cooled it became a pale yellow colour (see the stripe above the brown). So I headed out to buy more green jelly, and really went wild with the food dye. Taste-wise, I thought the konnyaku jelly didn't taste that good as it wasn't sweet enough. And it was a bit too chewy... I stopped after the red layer. YH finished it all up, though! The spacing of the courses was just right - we ate the jellies towards the end of the ceremony as the Olympic torch was being lit. A very memorable evening!

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