On-Sale Monday April 16, 2007
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Brad Pitt has walked out on Angelina Jolie, leaving insiders fearing their dreams for a happy family may be all but over. Fed-up Brad stormed out of the couple’s home last week and headed for their LA Los Feliz estate with baby Shiloh following a blazing row.
The massive argument erupted after Ange broke her vow to be a stay-at-home mum and returned to work soon after adopting Vietnamese orphan Pax Thien, 3.
Now, with Brad and Shiloh away, Ange has had to put her other children into daycare while she shoots a commercial for fashion label St. John and rehearses for her next film, Wanted.
Those close to the couple say tension has been brewing between them for weeks, with Ange’s distant behaviour towards Shiloh causing the biggest rift.
“Angie doesn’t change Shiloh’s diapers or hold her when she cries,” a friend tells. “She never rocks Shiloh to sleep or feeds her, and Brad’s the one that gets up in the middle of the night with her … It’s like Shiloh barely exists to her. Brad’s starting to think Ange can only feel empathy for children who have been abandoned.”
For the full story, see this week’s issue of Woman’s Day (on sale April 16)
Courteney Cox’s already strained marriage to David Arquette is a step closer to divorce after he was caught flirting with a group of twenty-something girls while on a cross-country promotional tour for his new movie.
Following a screening of The Tripper in Washington DC, David, 36, headed to the Black Cat club, where he partied with 26-year-old Svetlana Legetic and her friends.
“The movie ended around midnight and we saw David at the bar with another guy,” Svetlana says. “Our friend was bartending, and we insisted on buying David Arquette a drink.”
The actor spent the night talking to them and posing for pictures.
“It was really funny because we were like, ‘We want pictures!’ and he said, ‘These are the kind of photos that get me into trouble!'” Svetlana says. “But you could tell he didn’t mind the attention — he enjoyed flirting with us.”
After learning of the photos, furious Courteney, 42, flew to Philadelphia to confront her husband. Despite still seething over David’s wild night, the couple put on a united front days later when they turned up at a Christina Aguilera concert.
But Courteney became further enraged when David continued his flirty antics by jumping up on stage where he was whipped in front of the 20,000-strong audience.
“Courteney used to marvel at how uninhibited David can be, but I think the act is wearing a little thin,” says a friend. “If they don’t get things sorted out soon, they could be headed for divorce.”
For the full story, plus exclusive pics of David’s wild night, see this week’s issue of Woman’s Day (on-sale April 16).
Kate Middleton has told Prince William she will not marry him, after he was caught flirting with two women during a boozy night out in Dorset in the south of England.
While the couple have yet to announce a formal engagement, insiders say Kate and Wills had secretly been planning to wed in a traditional ceremony at St Paul’s Cathedral next summer.
“She’s embarrassed and angry over all this,” says her friend. “Kate’s basically tossed their wedding plans out the window.”
While Kate accepts that women will always throw themselves at the handsome 24-year-old heir to the throne, friends say she was devastated to learn about William’s drunken antics.
During the boozy boys’ night out, William groped 18-year-old Ana Ferreira before inviting pretty blonde university student Lisa Agar, 19, back to his army barracks.
“Kate knows that Wills loves her, but she’s worried he can never be completely faithful,” says the friend.
“She might have forgiven him for the groping — but she hit the roof when she was confronted with evidence of Lisa’s 3am visit back at his barracks.
While Kate has stopped short of actually dumping Wills this time around, insiders say he is devastated with her decision to call off their wedding.
“William is floundering in a sea of remorse, and I’m told that he has even asked his grandmother Queen Elizabeth to speak to Kate,” an insider says.
For the full story, see this week’s issue of Woman’s Day (on-sale April 16).
Princess Mary and Prince Frederik have been shocked by claims their 18-month-old son Prince Christian could be the target of a terrorism plot.
Concern over the tiny tot’s safety is so great the Danish Police Intelligence Unit has insisted a bodyguard accompany the young prince at all times, and provided extra security at his daycare.
“Mary has been a mess over this,” a source says. “She has full faith in the officers assigned to look after her son, but like any mother, she’s worried sick about him.”
For the full story, see this week’s issue of Woman’s Day (on-sale April 16).
Heavily pregnant, her clothes soaked in blood and a knife in her hand, Sarah Brady stood screaming for help by the roadside.
Sarah, then 26, had just fought off a vicious attack from a deranged woman who had lunged repeatedly at her with a hunting knife, trying to gouge Sarah’s unborn baby from her belly.
“Help me,” Sarah cried out to an approaching vehicle. But its startled driver, an elderly woman, drove on, leaving the bleeding and desperate mother-to-be weeping hysterically on the roadside.
Minutes passed. Her strength ebbing away, Sarah lay by the road sobbing- until, finally, a woman driving a mini-van slowed down.
“To this day I don’t know who the lady was,” Sarah, now 28, recalls. “But I know how much I scared her. I looked horrible. I had blood all over me, I was crying. I screamed, ‘I’ve been attacked! She wanted my baby!'”
Police and ambulance officers were quickly on the scene. Although Sarah’s heartbeat was fading, she was able to blurt out the address of the apartment where a mad, seemingly pregnant woman had attacked her. “She came after me and I stabbed her. She’s pregnant. She’s bleeding,” Sarah gasped, before being whisked to hospital.
Police were soon at Katie Smith’s apartment. Finding the young woman’s unconscious body on the living room floor, they rushed her to the same hospital.
As Sarah lay in bed experiencing the early stages of labour, with her shocked boyfriend Scott at her side, police began firing questions at her. How did she know Katie Smith? Why had Sarah thought Katie was pregnant?
Sobbing, Sarah told them how the 22-year-old woman had telephoned her a few days earlier, claiming her name was Sarah Brody. She said she’d received some packages from a baby store that were really meant for her, Sarah Brady, not Brody.
Sarah, who was only weeks from her due date at that time, happily agreed to go around to the caller’s house that afternoon to collect her parcels. When she arrived at the apartment, the door was opened by an overweight woman who said she was about to give birth, too.
Smith, posing as “Sarah”, gave the real Sarah some of the baby gear she’d been expecting. She also said she was to be induced for delivery later that week.
The next day, Smith called again, saying she had more stuff that had been wrongly sent to her. So, on Thursday, February 10, 2005, Sarah returned to the apartment. But this time there was something about her new friend that made her feel uneasy. After just a few minutes Sarah told the young woman that she had to go.
“You’ve been so nice,” was Smith’s reply. “Can I give you a hug?” As she embraced Sarah, Smith reached into her pocket and pulled out a knife…
For the full story, see this week’s issue of Woman’s Day (on-sale April 16).
Taken from Saving Grace: The True Story Of A Mother-To-Be, A Deranged Attacker And An Unborn Child by Sarah Brady, Patrick Crowley and Eric Deters.
Available online at www.newhorizonpressbooks.com
Question
When I buy Asian ingredients, I always end up with some left over chillies or too many kaffir lime leaves. What can I do with them other than throw them away?
Answer
Here are some good ways to use up your asian ingredients:
Green curry paste
Quick ideas:
Mix a small amount of curry paste and mayonnaise together for a sandwich spread or crudités dip.
For a spicy dumpling filling, blend some paste with minced pork or add to beef mince to make spicy burgers.
For a quick soup, add a little paste to good chicken stock, some rice noodles and Asian greens.
Storage solutions:
For ready to use small portions, freeze in an ice cube tray.
Spoon dollops of paste on a paper-lined tray and freeze until solid. Remove from tray and place into a freezer bag.
Hot chilli sauce
Quick ideas:
Goes well with any grilled meat and vegetables.
Stir into sour cream to make a quick sauce for potato wedges or chips.
Mix a little with lime juice, fish sauce and palm sugar to make a quick Asian dipping sauce you can use with fish cakes. Serve with rice or steamed greens.
Storage Solutions:
Even after opening, this will keep for months without refrigeration.
Kaffir lime leaf
Quick ideas:
Add some lime leaves to stock or broth to give a lime flavour.
Finely shred lime leaves and add to stir-fries or as garnish to soups.
Infuse a bottle of vinegar with lime leaves to add a wonderful taste to salads or use them to infuse a lime flavour into a pot of tea.
Storage solutions:
Kaffir lime leaves can be stored in snap-lock bags in the freezer and will keep indefinitely in this state. Leaves can also be dried.
Lemongrass
Quick ideas:
Add a bruised lemongrass stick to sugar syrup and drizzle syrup over tropical fruit.
Can be used as a skewer for beef, lamb, chicken or seafood.
Use it finely chopped in marinades and to impart flavour in pickles.
Storage solutions:
Lemongrass will keep for weeks in the refrigerator if kept in a plastic bag or frozen for up to 6 months if well wrapped.
Dried shiitake mushrooms
Quick ideas:
Throw some dried shiitake mushrooms into a casserole.
Chop and add to a vegetable burger mixture.
Grind mushrooms in a coffee grinder and add to dishes where you don’t want to add the actual dried mushroom to give a great mushroom flavour.
Storage solutions:
Store in an air-tight container for 10 to 12 months.
Ginger
Quick ideas:
Add to coffee or tea as an infusion.
Shred old ginger and preserve it in oil. Use the oil for stir fries or curries.
Add a little finely grated ginger to cookie dough or cake batter.
Storage solutions:
Fresh ginger keeps best in a paper bag for a few weeks. After that, divide ginger into knobs and drop into a bottle filled with sherry vinegar. Refrigerate.
Star anise
Quick ideas:
Grind and add to a smoking mixture when smoking fish or meat.
Infuse with lemongrass or kaffir lime leaves in sugar syrup.
Break up and use to stud a baked ham at Christmas time.
Add to broth, stock or tea as an infusion.
Storage solutions:
Store in an air-tight container for 10-12 months.
Tamarind concentrate
Quick ideas:
Add to curries and stir fries or use as part of a marinade.
Add a little to the liquid when making fruit preserves or chutneys.
Mix with sparkling water and sugar to make a quick refreshing drink.
Storage solutions:
Freeze the strained liquid in ice cube trays. You can also freeze the concentrate you buy in Asian stores.
Pics: Rodney Macuja/ bauersyndication.com.au
Question
I was given a tagine as a present from my daughter and am a bit nervous about cooking on my stove top. Can I put it in the oven?
Answer
Tagine is the Moroccan word that refers to both the conical earthenware vessel and the food prepared in it. The tagine is used for both cooking and serving.
Used by nomads as a portable oven, it was used over charcoal braziers for cooking stews containing meat.
The conical shaped lid helps preserve the moisture in the food. The steam condenses on the inside of the lid and drips back into the food and is self basting. This method of cooking is excellent for less expensive cuts of meat which require long slow cooking.
The shape also creates circulation of flavours and spices within the food. The lid needs to fit the base correctly to form a complete seal.
There are two types of tagine:
One is just for serving. These are usually highly coloured and patterned and not suitable for cooking.
The other type is made from glazed terracotta and require seasoning before use. It can be used on stove top with a diffuser on low heat or in large ovens.
How to season your tagine before use:
Submerge tagine in water for at least one hour. Remove and dry.
Rub the inside of the base and lid with olive oil.
Put tagine in a cold oven and set temperature at 150°C and leave for 2 hours.
Remove from oven and cool completely.
Your tagine is now ready to use!
To use your tagine on the stovetop, place it over a low heat with a diffuser over the flame. Layer ingredients in the base and stock or water over them. Cover with the lid and cook for 1-2 hours.
If you’re using it in an oven, preheat the oven to 160°C and position the oven shelf to its lowest position. Make sure you remove the top shelving. Layer ingredients into the base of the tagine, pour stock over the ingredients and cover. Cook in the oven for 1½-2 hours.
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