RIP Juan Almeida

I know some of my readers are now in the USA. I know that you may not agree with me on what I'm about to say but, bear with me, a lot of what you are told about Cuba is a pack of lies. The truth is that there are more political prisoners held per-capita by the United States than held by Cuba.

The truth is that a media controlled by the state is no less free than a media controlled by multinational corporations.

the truth is that there is a flourishing artistic community in Cuba.

The truth is that although the Revolution has led some people to do hard things; things I don't agree with, such as executing some convicted criminals, it has brought equality to Cuba and improved the lot of the average Cuban over the Batista days. It would have done even more good if not for the morally disgusting blockade still perpetrated by the United States. Furthermore there is no moral grounds upon which to assail Cuba for which the United States is not a greater transgressor.

Now, let me say, I am talking about states, not the citizens therein and the majority of the people in both countries are undoubtedly good people.

It is notable that, according to the World Health Organization, Cuba ranks 118th for per capita health care expenditures and is ranked 39th for quality of care while the United States is ranked 37th despite having the highest per capita health care expenditures in the world.

There is a logic to socialist systems, to an egalitarian system rather than one that allows massive inequality, that can only be denied if one puts on blinders to the facts; the invisible hand of the market is as much an irrational deity as that of any other religion.

Having prefaced my statement I simply wanted to pay my respects to Juan Almeida, the Vice-President of Cuba and one of the original leaders of the Revolution, who died, at the age of 82 of a heart failure.

He will be missed.

I got the second volume of my book back from my parents and will begin proof-reading it tomorrow.

I also wanted to post a recipe. I whipped up a little vegetarian treat for supper tonight and it worked out even better than expected.

The dish is crepes with a ricotta / fig filling. To make it you first need to prepare crepes:
Blend together:

1 cup of all-purpose flour,
1/2 cup milk
1/2 cup water
2 tbsp honey
1/4 tsp salt
1/4 tsp cardamom
1/4 tsp nutmeg
1/4 tsp vanilla extract
2 tbsp butter
3 lg or x-lg eggs

Lightly grease a wide-bottomed, shallow pan.
and cook on medium high for 1-2 minutes per side. As time goes by the pan will get hotter and you should gradually reduce the heat to compensate. Still expect later crepes will cook faster than earlier ones.

After you finish cooking all the crepes make sure any bits of crepe are removed from the pan and, keeping it at low heat, add about 2/3 tbsp of butter to the pan, spreading it evenly about the bottom. This will be used to cook the sauce and filling.

The filling requires:

3 shallots
4 fresh figs
1/4 tsp cardamom
1/4 tsp nutmeg
1/4 tsp salt
1 lime
1 tbsp honey
2 tsp ground almonds (the almond powder you can get in the bakery aisle of most grocery stores)
1 small tub of ricotta cheese
75 ml (approx) of water blended with 2 tsp (approx) cornstarch.

Cut the shallots and figs into thin slices and put into separate containers.
Squeeze the juice from the lime and mix together with the honey, salt, nutmeg, and cardamom. Add the almond powder and stir until fully mixed.
Preheat oven to 350 degrees.
Sautee shallots lightly at low heat.
Wait until shallots about half-way to cooked and toss in sauce.
Cook, mixing constantly for about 30 seconds and then add the figs.
Cook until the figs begin to fall apart. At this point divide mixture in half. Remove half from pan and leave other half simmering at minimum heat.
Put removed mix into a food processor and process until mostly pureed.
Add ricotta cheese to food processor and process until fully blended.
Occasionally stir mix on stove to prevent burning.
Spoon mix in food processor onto crepes and wrap into tubes. Place in an oven-safe clay dish.
Add water mixed with cornstarch to mix on stove and stir until cornstarch sets. Spread mix over top of crepes.
Put in oven and cook for 13-15 minutes.
Serve immediately.