Through a roundabout method of thinking about clothes, I started thinking about the Pearly Kings and Queens of London, England. Must admit they haven’t crossed my mind for many a long year. I just read up on their origins – I didn’t know before why they existed, just that they did, I remember seeing them on visits to London or when I lived there. It was started by a crossing sweeper who collected money for charity. To draw attention to himself he started sewing lots of pearl buttons on his clothes. Apparently it is still an institution in London. As a kid I was fascinated by them although one didn’t see them very often, it was always exciting to do so. If you would like to read more go to http://tinyurl.com/8fmge5
Yesterday GMA talked about germy cell phones, today it was germy items on a restaurant table. Sugar turned out to have the least germs but it was the menu which was the worst with 185,000 bacteria on it. The suggestion is to place your order and then go wash your hands. You just don’t think about these things on a daily basis. A lot of stores provide hand sanitizing cloths to wire the handles of the store buggies, but when I suggested to our local grocery chain that they should do this, they opted out for what I considered somewhat spurious reasons. Nowadays I carry my own sanitizing cloths in the car. To read the report go to http://tinyurl.com/23vnmyt/
Incredible story, an 88 yr. old woman facing a burglar in her own home ended up throwing water in his face and scaring him off. He was later caught. What incredible bravery – most of us would be shaking in our shoes.
This recipe came with a diabetic newsletter, dLife, and sounded pretty good. I like “blackened” food although you don’t see it around so much these days. Salmon is always available and a delicious fish to eat even if you don’t much care for fish.
Mother Love's Slammin' Blackened Salmon
1/4cup chopped pecans
1/4cup brown sugar
1/4cup Margarine, hard, safflower oil , melted
1/2tsp vanilla extract
1 1/2lb salmon fillet
1tbsp olive oil
4tsp cajun seasoning , or more to taste
8cup Lettuce, cos, fresh, shredded (or mixed baby greens)
1/4tsp black pepper
1/4cup Salad Dressing, French, fat free
1 Mix together pecans, sugar, margarine and vanilla in small bowl. Thin with hot water, if needed. Set aside.
2 Preheat indoor electric grill or heavy skillet over medium-high heat. Pat salmon dry with paper towels. Brush both sides of salmon with olive oil and sprinkle with spice mix.
3 Place fish in grill or skillet and cook 6 to 8 minutes, turning once, or until salmon in blackened, cooked through and firm to the touch.
4 Place greens on serving platter. Sprinkle with black pepper and drizzle with French dressing. Cut salmon into 8 pieces and place over greens. Top salmon with glaze mixture.
Have a great day