Tuesday, July 10, 2012

Corn, Dentist, Medical, Supper

fresh cornI heard on Monday, fresh corn is now becoming available (early?) I love the stuff but Matt is not so keen. He does enjoy it barbecued but as we don’t have a barbecue any more, he basically doesn’t eat it. I wonder if its possible to cook it on the indoor outdoor grill, have to investigate that.  I always feel a bit dopey buying 2 or 3 ears of corn at a time. But its got to be fresh. The sooner you can eat it once its been picked, the better. My father taught me that years ago having eaten quite a bit of it in Rhodesia (as was) during the war years when he was stationed there. In those days we called it maize.

I now have an appointment to have my tooth root removed on Thursday, I am NOT looking forward to it as they will have to cut into my gum.

Yesterday I went to see the specialist about my hip, I was sent next door to hDoc cartoonave an X-ray and they were not doing X-rays that day, I really wasn’t prepared to go over to the hospital which was the next choice, it would have cost us an arm and a leg for parking plus being a lot of walking for me, etc. etc. so I ended up rebooking my appointment for August so I can get the X-ray done any old time. I sure don’t want a hip replacement before we go away so maybe its just as well.

We then went to some friends for a visit and they kindly decided to feed us as well. We had a delightful afternoon/evening sitting out on their deck enjoying a glass or two of wine and then later supper. They are such great friends and show us a good time when we are with them. Thanks to both of them.

I was just about to do some clearing out in my email, and came across this recipe in my inbox. I must have saved it to use before because it looks good to me. Obviously I am not one of those who can’t stand the taste of coconut, I think I will be trying this recipe fairly soon. Have to be careful if I make it for someone else though because of the coconut. Hmm, that reminds me of being in the Dominican Republic and seeing a guy hacking into a coconut with a machete. We were all given a sip of the milk and some of the flesh to eat. Its one of the things many  Dominicans grow in their back yards.

Saucy Coconut-Chicken Stir-Fry

WebMD Recipe from EatingWell.comsaucy_coconut_chicken_stir_fry
Thai flavors of coconut and basil come together in this fresh and spicy chicken and cabbage stir-fry. If your family prefers a milder meal, forgo the jalapeño. Serve with: Rice noodles and mango slices.
Servings: 4
Recipe Ingredients:
  1. 4 teaspoons canola oil, divided
  2. 1 pound chicken tenders, cut into bite-size pieces
  3. 1 jalapeño pepper, minced (optional)
  4. 1 bunch scallions, sliced, whites and greens, separated
  5. 2 cups sliced shiitake mushroom caps
  6. 1 tablespoon minced fresh ginger
  7. 3/4 cup “lite” coconut milk
  8. 2 tablespoons fish sauce
  9. 4 teaspoons lime juice
  10. 1 tablespoon brown sugar
  11. 6 cups sliced napa cabbage
  12. 3/4 cup chopped fresh basil
Recipe Steps:
  1. Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the chicken to a plate.
  2. Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute. Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving
Have a great day


  1. Best of luck on your root removal! I've had it done and it wasn't bad. I kept reciting "I wandered lonely as a cloud" in my mind. It sort of transported me.

    1. Well I hope I can find something to transport me. In fact I would like something to transport me right away from the dentist LOL. Thanks anyway.

  2. That recipe sounds delicious and I agree with you about corn being at its best freshly picked. I still have a vegetable garden and corn is always part of my summer crop.

    Good luck with the tooth.

    1. I wish I had a garden - nice to have your own fresh corn.

      Thanks for the good wishes.

  3. I really like your way of representing such important information.. Thanks to sharing the useful information with us.

  4. Hey Jo - pretty sure you can do the corn on your indoor / outdoor, just do it on low. Do you leave it in the husk, or do it "naked"?

    1. I'm sure we can Sue, trouble is it isn't quite the same on the indoor/outdoor. We've done it both ways, the best of all was frozen corn on the cob, soaked, then barbecued, came out beautifully.