Tuesday, November 12, 2019

Snow, Memorial Day, Crock Pot, Supper

Woke up to snow although it didn't seem to be much but it continued to snow and snow, a very light but continuous fall. In the end the roads, locally, where white as anything and Matt was quite certain we shouldn't go bowling. He does seem to get in a tizz about driving in the snow, particularly because of other drivers. I was actually not feeling all that brilliant in the morning anyway, so we didn't go. Not the only ones, about 10 people didn't turn up we were told.

Poor ladydog, she belongs to a band (actually a couple of them), plays the French horn, and they were due to play in a local township for Memorial Day at their cenotaph. Outside of course, I have no doubt she froze as it would have snowed right through the time she was outside.

Later in the afternoon, one of the owners of the bowling alley called to pick up my crock pot for his son. I was glad to give it to someone we know. Apparently son and girlfriend work different shifts so it will be great for them to come home to a hot meal. He told us this morning there had been an idiot driving at 50 mph around a roundabout in the snow.

Made chili in my Instant Pot - so easy - and we enjoyed it for supper. Then, after Jeopardy we watched The Dirty Dozen which is a favourite movie of mine. Have you seen it, if not you should.

Easy Instant Pot Chili

Cook time
Total time
This Instant Pot chili is amazing! Just dump all the ingredients in the Instant Pot and have this mouthwatering chili for dinner 25 minutes later! EASIEST CHILI EVER!
Recipe type: Main Dish
Cuisine: American
Serves: 6 servings
  • 1 lb ground beef or turkey
  • 2 cans (15 oz each) black or pinto beans, drained and rinsed
  • 1 can (14 oz) tomato sauce
  • 1 can (14 oz) diced tomatoes
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1½ tbsp chili powder
  • 1 tsp cumin
  • 1 tbsp Worcestershire sauce
  • ½ cup water
  1. Put all ingredients except water in the Instant Pot. Mix with a spoon until the meat is broken up and all ingredients are combined.
  2. With a spoon, make a well in the middle of the meat mixture so the bottom of the pot is exposed, and pour ½ cup of water there.
  3. Close the Instant Pot and turn the valve to a Sealing position.
  4. Press the "Pressure Cook" or "Manual" button and set the time to 20 minutes on High pressure.
  5. When the Instant Pot is done cooking, let the pressure release naturally for 5 minutes, then quick release (QR) the remaining steam.
If using frozen ground meat, dump all ingredients in the Instant Pot and skip the step of mixing them (since you can't mix a frozen solid block of meat). Add 5 minutes to the cooking time. After the chili is cooked, break up the meat into small chunks and mix everything together.

Have a great day

Monday, November 11, 2019

AI Tech, Shopping, The King and I, Supper, Charity Support,

This is the technology which allowed them to read burned scrolls from a 1,700-year-old En-Gedi Scroll which was burned down. The scroll itself looked like a lump of charcoal.

Friday afternoon we did some shopping including going to the Victoria St. Market and once again I came out with the things I went in for, I'm getting good at that.

Friday evening we watched the newest stage production, on TV, of The King and I. It was very well done. There were a couple of songs I was unfamiliar with which we enjoyed. I was really impressed with Lady Thiang, she was excellent and Matt was enthused over the voice of the girl playing Tuptim. The King was very good too but I had a little trouble understanding him a few times. At the beginning I couldn't stop thinking of Yul Brynner whom I loved in the part. Anna was also very good, in fact, I thought the whole cast was good, particularly the little children. It kept us up til midnight which is very unusual for Matt. I then went and studied Spanish, am I nuts or what? Which, of course, explains why I didn't have a Saturday blog.

Then, of course, I couldn't get to sleep with the result that Saturday I was like a zombie. I dragged myself out of bed and did the laundry, then after lunch I died for an hour or two. For supper I just defrosted some Spiced Beef in Red Wine - saved work. However, we did have a dessert from Victoria St. Market which was all chocolate and chocolate mousse as well as a plain mousse - yummy.

Sunday night I defrosted stuffed peppers so saved myself some work there too.

I should mention Hilary Melton's Blog about Invisible Women in which she mentioned Damyanti's book, You Beneath Your Skin which will be supporting charities written about by Hilary. I bought the book and started reading it yesterday. It is a quite a story and very different. I highly recommend it even though I haven't finished it yet, apart from it's charity support which is so important. Do read Hilary's Blog.

For Friday's supper, I did a kind of  mash up of my Scallop Parisienne recipe.

Scallops Parisiennes
Scallops Parisienne

1 glass dry white wine
¼ cup  water
pinch of salt
1 sprig parsley
6 peppercorns
few slices of carrot and celery
1 lb scallops
1 1/2 oz butter
1 green onion
1/4 lb mushrooms
1 oz flour
¼ cup milk
1 Tbs browned breadcrumbs
a little melted butter

1. Put first 7 ingredients (wine - carrot & celery) into a pan. Bring to a boil and simmer for about 5 minutes. Strain and return liquor to the pan. Bring to the boil, add scallops and poach for two mins. Remove scallops and reserve the liquor.

2. Melt butter in a pan and add the green onion, finely sliced and the mushrooms cut into quarters. Cover and cook for about 5 mins. Draw aside and add the flour and the strained liquor from the scallops. Stir until boiling, simmer a few mins. add the milk by degrees, then reduce to a creamy consistency. Stir in the scallops.

3. Fill cocottes. Sprinkle with breadcrumbs and a little melted butter and brown quickly under the broiler. It is recommended that real butter be used.

4. Serves 2 as a main course, 6 as hors d'oeuvres.

I didn't do the court bouillon but sautéed the scallops in butter and garlic and then made a sauce in another pan with cream and stock instead and put the cooked scallops in the sauce then served it over spaghetti which I had cooked in the Instant Pot. It was accompanied by some of my frozen asparagus and was quite delicious.

Have a great day