Lying in bed last night I thought about something I wanted to write today; now I cannot for the life of me think what it was. A friend reminded me of Bette Davis’ quote, “Growing Old Ain’t for Sissies”, that is so very true, memory is something which suffers a big hit. One of these days I will remember to have a pad and pencil by the bed. Of course, the minute I post this blog, I will recall what it was.On Sunday Matt told me the treadmill wasn’t working properly and he couldn’t fix it. After spending an age on the phone with Tempo, we ended up getting in a repair man who sorted it all out for us. Here again, a lot of the problem is old age, we can’t bend and go down on our knees with ease like this young man could. Turned out he was born the year we came to Canada and I assure you that makes us feel old. He was born in Montenegro so we talked a bit about my visit to the area in the late 60’s. He wasn’t even a twinkle in anyone’s eye in those years. He did say the communists killed his grandfather. I wonder if that was in recent years or not, we didn’t ask at the time. They have had so much strife in that part of the world. When I was there it was all relatively peaceful with Tito in charge. It, Yugoslavia to me, is a beautiful country with lots of wonderful castles built by the Franks. However, the power kept going out at all kinds of odd times of the day, and the service at that time was likely to be pretty poor although this young man told me the service situation hadn’t changed a lot in some areas. I said I had been to Budva on the Adriatic coast and he told us that was a place for singles these days, very crowded and certainly not a place to take your family. I do remember the beach there and the snake we saw on it. Kind of sticks in your memory. My cousin trod on a sea urchin too but that can happen anywhere in the world. So, I suppose, can the snake, just I have never seen one on a beach before. It was a lovely beach though.
By the way, no sign of those missing animals. I think I would be talking to the truck driver if I were the cops.I have been reading some Katharine Kerr books lately, I have read most of her Deverry series before and in fact I have also read the four I have got now (I am not certain about the last one) but I am enjoying them. I have finished The Gold Falcon and have nearly finished The Spirit Stone, with two more to go. If you like fantasy, I can recommend the Deverry series, especially now its all finished so you don’t have to hang around for the next book.
In an email from Cooking.com they had several shrimp recipes – the following one came from Eating Well and looks delicious. Shrimp being one of my favourites. Apologies if you live on the Gulf coast where shrimp is now expensive and in short supply.Grilled Shrimp with Melon & Pineapple Salsa Eating Well Yield: 4 servings Grilled shrimp is perfectly accented by this light, summery pineapple-melon salsa. The flavors are bright and fresh, just right for a hot day. Use just one melon or any combination of melons—including watermelon—for the versatile salsa. For best flavor marinate the shrimp overnight.
Make Ahead Tip: Marinate the shrimp (Step 1) for up to 24 hours. Cover and refrigerate the salsa (Step 2) for up to 4 hours. | Equipment: Four 8- to 10-inch skewersRECIPE INGREDIENTS
2 tablespoons canola oil, divided
2 teaspoons finely grated fresh ginger, divided2 teaspoons minced seeded jalapeño, divided 2 cups finely diced firm ripe melon 1 cup finely diced fresh pineapple 1/4 cup finely diced red bell pepper 1/4 cup finely diced green bell pepper 1/4 cup finely diced red wine vinegar 2 tablespoons finely chopped fresh mint, plus 4 sprigs for garnish 1/2 teaspoon kosher salt 4 large lettuce leaves, such as Boston, romaine or iceberg 4 lime wedges
Note: To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.DIRECTIONS
Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeño in a medium bowl. Cover and refrigerate for 4 hours or up to 24 hours.Combine melon, pineapple, red and green bell pepper, onion, vinegar, chopped mint and salt in a large bowl with the remaining 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeño. Refrigerate until cold, about 30 minutes or up to 4 hours.
About 20 minutes before serving, preheat grill to high.Thread the shrimp onto skewers, piercing each twice, once through the tail end and once near the head end. Grill the shrimp until pink and just cooked through, 2 to 3 minutes per side. When cool enough to handle, slide the shrimp off the skewers.
To serve, arrange one large lettuce leaf on each dinner plate. Spoon salsa onto the lettuce and top with shrimp. Garnish each serving with a lime wedge and a mint sprig, if using.Have a great day.