Hey, how about that, I won a Mushrooms Canada apron. I don’t often win anything. There was a segment on TV the other day about a woman who has won over a million dollars’ worth of stuff including 3 cars, a motorbike and a huge fridge. She apparently enters everything. Her comment “people say I am so lucky, I reply ‘did you enter’ they say no; because they didn’t, I win”. Personally I enter everything that comes my way, but this is the first thing I have won in many a long year. I shall wear it proudly, thank you Mushrooms Canada. Actually I have discovered they are not far away from me, about 10-12 miles or so.
Monday night I went to bed somewhat depressed because of the downturn in the stock markets, however, Tuesday the TSX or Toronto Stock Exchange, had recovered around 400 points which made me feel a little better. Not only that, in the morning Mellody Hobson, the GMA financial specialist had been very encouraging about the whole business. If you go to the GMA money page, you can see what she has to say about weathering the recession. There is also an interesting segment about what you should not carry in your wallet. It made me rethink, I will stop carrying one or two things I always have with me. Not a good idea apparently.
Last night I watched Four Weddings and a Funeral for maybe the 3rd time. I do enjoy it, I also rather like Hugh Grant. Much as I now like Colin Firth, I still wanted Hugh Grant to get the girl in Bridget Jones’ Diary same as I did in the one last night.
I really like the appearance of these hors d’oeuvres, the recipe for which I got in an email yesterday. Needless to say, I would want to use fresh shrimp which we buy in North Carolina and bring home, they taste so much better.
Salsa Shrimp Melts
Additional information on this Recipe from Food Network Canada
- 4 ounces (125 g) frozen cooked salad or cocktail shrimp, thawed
- 1/4 cup (50 ml) salsa
- 16 to 20 crackers or baked tortilla chips
- 1/2 cup (125 ml) shredded Canadian Monterey Jack or mozzarella cheese
- Drain shrimp, pat dry and cut into small pieces.
- In a bowl, combine shrimp and salsa.
- Spoon evenly on top of crackers.
- Place on a small baking sheet. Sprinkle cheese evenly over shrimp mixture. Bake in preheated 400°F (200°C) oven or toaster oven for about 3 minutes or until cheese is melted.
- To microwave, place 4 or 5 crackers on a microwave-safe plate and microwave on Medium-High (70%) power for about 20 seconds or until cheese is melted.
- Tip: A smooth salsa works best for this recipe. Some of the chunky versions may have pieces that are too big to fit on the cracker.
Have a great day