Hey its May Day.
I have been most impressed with some of the blogs I have been reading during the A to Z challenge and I have added my name to the followers of quite a few. One blogger I came across yesterday has visited every blog taking part in the challenge. Apparently the numbers ended up at 1700 odd, but that is quite a lot of effort. I didn’t do nearly as well. I did visit everyone who dropped in to my blog and went to a few more as well, but personally didn’t have the time to do more. I don’t know how Sharkbytes managed it. Another blogger, Lucy Adams tells me she has her themes picked out for the next few years. I would certainly do it again, I didn’t find it exhausting, but then I didn’t push myself too much on reading other people’s blogs, maybe that’s why so many claim to be exhausted.
One blog I read yesterday, from Sia McKye, was about zircons. Until I read it, I had tended to think of them as a nothing stone, but in fact they are quite varied, semi precious stones and have an interesting and ancient history. They have been mined for thousands of years – Sri Lanka alone has been mining them for two thousand years. Do read her blog, there is a link on this page. I have a ring with a zircon in it and never thought much of it, this has changed my mind somewhat. Now I would love to get a Jacinth which is apparently a red zircon, pretty stone. Isn’t it pretty? Looks a bit like a ruby. In fact wonder how many Jacinth have been passed off as just that. The average person would probably not be able to tell. Its our ruby wedding anniversary this year, I didn’t want a ruby, but now I have decided I would like a Jacinth instead.
Yesterday we had our banquet and played the last games of our Winter League. We both won various awards, I got a lot more than I expected particularly as I hadn’t been there for the whole season due to illness. Matt won a box of chocolates which he says he won’t share. Ha ha, I still have my box of Polish chocs unopened. I was very sorry to realise that our team captain will not take part in the Summer League as it has been changed to Tuesday and she isn’t free that day.
Next week we start with the doctors and I finally get to see the specialist about my shoulder. Not bad, its only been since early December. I don’t know why its taken so long to see this guy, other specialists one might wait for, but not 6 months. I am just so glad that I wasn’t in excruciating pain all that time. Talking of pain, Matt seems to have been somewhat better yesterday, Sunday he was in a lot of pain, but he did bowl although watching him made me wince somewhat. He is obstinate about taking pain pills, I guess if it were worse, he would give in. Is that a consolation, I’m not sure.
This afternoon I have to have my echocardiogram to check on my enlarged artery. Hopefully it won’t be any larger. No idea when I will find out the results unless something serious has happened.
I am so sorry the challenge is over, now I have to hunt regularly for recipes to share. This one I found looked interesting and will be added to my repertoire.
Source: © EatingWell Magazine
Our enchilada-style casserole is made with mildly spicy sauce but you can use medium or hot. If you want to eliminate the heat altogether, try a green enchilada sauce (milder than red) or substitute two 8-ounce cans of plain tomato sauce.
Make Ahead Tip: Prepare through Step 3, and refrigerate for up to 1 day.
1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar cheese
Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Have a great day