Thursday, February 11, 2016

Nuclear Stress Test, Pest Control,

Today (Wednesday) I went to the doctor to arrange for a nuclear stress test. I am not able to do the walking type test because of my hip. If you have never done a nuclear test, I think they are dreadful. Only, for a few minutes, but for a very short time your heart is stressed by drugs and I felt I was literally going to die. I don't remember very clearly but you are given an injection to speed up the heart and instantly another injection to stop it. You really feel awful for what seems like forever but I suppose is only a few seconds. I am not looking forward to doing another one. One is also radioactive and you have to be given a form if you intend to travel.

Tomorrow (Thursday) the pest control people come again. We had one guy come in on Tuesday to check we were ready. He seemed surprised we had had so much trouble even though they had treated our place once. I showed him my most recent bites. We are planning to strip the beds in the morning and put the blankets through the dryers. We have clean sheets ready to use tomorrow evening. The sheets on our beds now will be put in a garbage bag to be washed later on. If this treatment works, and I pray that it does, we then have to deal with a stack of stuff on our balcony, much of which has to be washed too. Once the blankets are done, they will be put in a bag too and we will probably put them in the car if the pest people are already here.

I wasn't going to post today but I came across this recipe which I thought was delicious looking and is heart healthy too, I just had to share it.

California Walnut Stuffed Salmon  
2 tsp olive oil 10 mL
1/4 cup minced onion 50 mL
1 clove garlic, minced
4 cups chopped spinach 1 L
1/2 tsp each salt and pepper 2 mL
1 cup cooked brown rice 250 mL
2 tsp lemon zest 10 mL
1/4 cup shredded old cheddar cheese 50 mL
1/2 cup chopped California Walnuts 125 mL
1 lb salmon fillet, skinned and pin bones removed 454 g
In large non-stick skillet, heat oil over medium heat. Add onions; cook until tender but not browned, about five minutes. Stir in garlic, spinach, salt and pepper and cook just until spinach starts to wilt, about three minutes. Remove from heat.
Add cooked rice to spinach and stir in lemon zest until well combined. Spread spinach mixture evenly over salmon and sprinkle with cheese and walnuts.
Roll up gently using toothpicks or butcher’s twine to secure.
Place salmon on a parchment lined rimmed baking sheet and bake in 375 degrees F (190 degrees C) oven until fish is cooked through, about 15-20 minutes.
Transfer to cutting board and let rest 10 minutes before slicing. Serve with steamed seasonal vegetables or green salad.
Makes 4 servings.
The recipe was from the California Walnut Commission and re-published by Zoomer Magazine.

Have a great day

Tuesday, February 9, 2016

Dermatologist, The Rising Dough,

Went to see the dermatologist today and Matt has two more basel cells to be treated. He will be
seeing the same plastic surgeon he saw before. The dermatologist also froze a few places on his face, places he said were trying to become cancerous. As I said before, we just didn't know, when we were young, how dangerous the sun could be. The Vitamin D it provides is so good for us and so necessary, but we don't need to spend hours in the sun to get it. There are published statistics telling one how much sun we should take. Most of us used to lie out there trying to get a tan and many of us didn't both with sun tan creams, didn't think we needed them. As kids we didn't lie out but we played in the sun all day long. We didn't spend time indoors watching TV (well it wasn't really available) or using cell phones and such. Not been invented. So if it wasn't raining we were mostly outside.  I still sit in the sun for a while during the summer, but rarely for more than half an hour at a time and  these days all the face creams and skin creams are full of sun blocs of one kind or another.

In the same building as the doctor which is called The Grist Mill Centre, at street level, there is a store called The Rising Dough Bakery where I like to go to buy Cornish Pasties. Unfortunately they only had a couple and I wanted four. They said they would be another 10 minutes or so. Decided to sit and have coffee ($1.60 - I thought that was a lot) and wait. I have never really looked at everything they carry before and found it interesting. Liquorish Allsorts which I haven't eaten since I was a child, TCP antiseptic which made me think of Hilary's uncle. Scotts Porridge Oats, many British candies of one kind or another. Many other things which I don't recall now. The Allsorts packet was marked with a price of £1 which I thought was a lot, I asked how much they sold for here, about $5 I was told. Not cheap. OK, I know the stuff has to be imported. In the end I got my 4 pasties, as well as 4 wholewheat raisin scones and a couple of jars of clotted cream. We had a couple of scones for our mid afternoon snack and a couple of the pasties for supper. Boy were they ever good. I have made scones many times, although not for years, but never had wholewheat before. In my opinion these are best served warm but it's a matter of choice. You can just cut them in half and slather with butter or you can do the whole Cornwall/Devon thing and have jam and thick clotted cream on them. No I just buttered mine.

Wholewheat Raisin Scones

Makes 12 small scones

1 1/4 cups whole wheat flour
Scant 1/2 cup unbleached all purpose flour
1/3 cup oatmeal
2 tsp baking powder
1/2 tsp baking soda
2 tbs brown sugar
1/2 tsp salt
2 1/2 oz unsalted butter (5 tbs)
1/2 cup buttermilk
1/2 cup raisins

Preheat oven to 400 degrees. Line a baking sheet with parchment. Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together. Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.

These freeze very well too.

Have a great day

SuperBowl. Bowling. Pest Control. Dermatology.

I know nothing about the Superbowl and am glad it's over although I guess it will be talked about for a while. I used to occasionally watch the ads but understand from several people that they weren't worth the trouble either. Having lived in the Carolinas I kind of wanted them to win but... Not that much. I got a description of football from A Beer for the Shower. They called it a hand egg being carried around by sports teams. Good one guys.

The sport in which I do take an interest, bowling, went pretty well today. My average increased a tiny bit, but at least that meant I had reasonable scores today. One of our team was bowling like a demon for two of her games. She was really racking up the scores. We had a few moments silence for one of the league members who recently died, somewhat unexpectedly too.

Bit of an upset this morning, I called the pest control people and told them I was not impressed. They called the super's wife who said they had told her I was not to call them any more and it was all to be handled through the super or building management. Now we don't know if they are coming Wednesday or Thursday. If they come Wed. we will be here and not ready to leave. This may be the realtor's business but the realtor is not having to live with these conditions. I read an article given to me today saying bed bugs are living fossils. I would like to ensure they are no longer living fossils. If I won the lottery I would walk out of here and leave everything behind. Being pensioners, we are stuck with it.

Tuesday morning we have to go to the dermatologist again. Think there might be more skin cancer. If
only we had known, as youngsters, what we know about sun today. Even now, getting Matt to use sun screen is almost impossible. One benefit of the trip (it's in the next town) is that at the bottom of the building is a British Store which sells great Cornish Pasties so, guess what we will be having for supper tonight? These are meat and vegetable pies as made in Cornwall, England. Actually, in some parts of Cornwall, they call them oggies!

Having discovered this recipe today I think I might be making it soon. Marsala does give a delicious flavour to stews.

Marsala Chicken Stew

Marsala Chicken Stew
This Marsala chicken stew recipe gets its richness from plenty of mushrooms and onions. Make it a meal: Soak up all the saucy goodness with whole-wheat egg noodles and serve with a green salad.
Prep: 1 hour | Total Time: 1 hour
  • 2   tablespoons
    extra-virgin olive oil, divided
  • 1   pound
    boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
  • 1/4   teaspoon
    salt, divided
  • 1/4   teaspoon
    freshly ground pepper, divided, plus more to taste
  • 1   pound
    mushrooms, sliced
  • 3  
    medium onions, chopped
  • 3   tablespoons
    all-purpose flour
  • 2   cloves
    garlic, finely chopped
  • 1/2   cup
    Marsala, (see Tip)
  • 1 1/2   cups
    reduced-sodium chicken broth
  • 1   tablespoon
    balsamic vinegar
  1. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Reduce heat to medium. Add half the chicken and season with 1/8 teaspoon each salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, 5 to 8 minutes. Transfer to a plate and repeat with another 1 1/2 teaspoons oil, the remaining chicken and 1/8 teaspoon each salt and pepper. Set aside.
  2. Add another 1 1/2 teaspoons oil to the pot. Add mushrooms and cook, stirring, until they begin to soften and give off liquid, 3 to 5 minutes. Add the remaining 1 1/2 teaspoons oil and onions. Cook, stirring and reducing heat as necessary to keep them from burning, until the onions soften and start to turn golden, 10 to 15 minutes.
  3. Add flour and garlic to the pot and cook, stirring, for 1 minute. Pour in Marsala and cook, stirring, for 1 minute more. Add broth and bring to a simmer. Reduce the heat to low, cover and cook, stirring often, until thickened, about 5 minutes. Add vinegar and the reserved chicken, along with any juice. Return to a simmer. Season with additional pepper, if desired.

Tip: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. Don’t use the “cooking Marsala” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase Marsala that’s sold with other fortified wines in your wine or liquor store. An opened bottle can be stored in a cool, dry place for months.
This recipe comes from Web MD.

Have a great day