Saturday, July 22, 2017

Saturday Recipe

The object of this recipe is to avoid using a stove and heating up the kitchen and such. I must say it looks, and sounds, quite delightful.

Fig Caprese Salad

It's not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don't have to do much at all (like with this easy salad recipe). Read
more about fruit caprese salad ideas here.

8 oz buffalo mozzarella or fresh mozzarella
8 oz ripe fresh figs, cut into quarters
Torn basil leaves (for serving)
Coarsely ground black pepper
Flaky sea salt
Olive oil (for drizzling)

1. Tear mozzarella into medium pieces and arrange on a platter. Tuck figs around cheese and scatter basil over top. Season with pepper and lots of salt. Drizzle generously with oil.

Servings: 4

Author: Adam Rapoport
Source: Bon Appétit

Have a great weekend

Friday, July 21, 2017

OJ Simpson, Bowling, Supper,

So, Mr. Simpson got parole. He will be release later this year, October I think. What really surprised me - it was on TV. Why on earth would they have it on TV? How many other prisoners have had their parole hearings televised? I think it was ridiculous. I got brief glimpses of the programme when I went into the bar to get coffee at the alley this afternoon. He has aged considerably plus got fat in the face. It occurred to me that the young man who is working with his dad and granddad, would probably know nothing about it. I think he is about 24. I thought he had been in prison longer but I just read 8 years.

Had to leave bowling early again today, no, not noisy kids, but aching legs on my part. They were particularly bad today. It comes and goes. Matt beat me in both games that we did play. Maybe that's
why I quite LOL. I was talking to a group of women who came from the next town, Cambridge. Their alley has now closed down, the owner is building a high rise, or has sold it so someone can build it, and they were casing the joint to check the road trip and the alley. Some of the people are going to Brantford which is a long way from Cambridge, much further than Kitchener. I told them how much we liked the owners (grandfather, son, grandson). I then told the grandfather that he owed me because I had lied through my teeth telling the women what a nice family they were LOL In fact they are a delightful family. I do so hope they don't decide to sell up for a high rise, they assured me they wouldn't. We have two 5 pin alleys in town now, and no others in the vicinity.

For supper tonight I made a huge cole slaw with a recipe I got from a friend year's ago. It is my favourite cole slaw - good and crispy. I do hate the soggy versions. We had the last of the Jalapeño burgers I bought from our grocery store a few weeks ago. I think I may well by some more of those, they were good.

This recipe so brings to mind my sojourn in North Carolina that I just had to share it. I cannot recall how many times I have fed on such a pot full of delicious food. I am sure it is not exclusive to NC though.

Low-Country Boil

One pot is all you need for this easy Low-Country boil. We added green beans to the classic combination of potatoes, corn, shrimp and sausage to boost the veggie servings for a healthier crowd-pleasing meal. Dump the whole potful out on newspaper and serve with melted butter for dipping and
crusty bread to round it all off!

6 quarts water
4 tsp Old Bay seasoning
1 Tbs mustard seeds
1 Tbs coriander seeds
2 tsp cayenne pepper
1 tsp dill seed
1 tsp allspice berries
2 bay leaves
1 lb baby red potatoes
8 oz kielbasa sausage, cut crosswise into 8 pieces
24 unpeeled raw shrimp (21-25 count; see Tip)
1 lb green beans, trimmed
4 ears corn, husked and cut in half
2 cups frozen pearl onions
½ cup melted unsalted butter or ghee

1. Combine water, Old Bay, mustard seeds, coriander seeds, cayenne, dill seed, allspice and bay leaves in a large stockpot. Bring to a boil. Add potatoes and sausage and boil until the potatoes are almost tender, 18 to 20 minutes. Add shrimp, green beans, corn and onions and boil until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes more. Drain and serve with butter (or ghee) for dipping.

Servings: 8

For sustainably raised shrimp, look for shrimp that's certified by an independent agency, such as the Marine Stewardship Council. If you can't find it, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.

Source: Eating Well
Author: Devon O'Brien

Have a great day