Someone finally came in the afternoon, meanwhile the Super had opened the zone control wide manually. Made a bit of difference.The young man said basically that there was nothing wrong with the heating but that the system was old and the weather was bitterly cold and it just couldn’t cope. It’s much better here anyway, having had the oven on all day. It really is bad out today with the howling winds which don’t seem to stop. The wind chill is between –30°C and -40°C and there have been warnings all over the radio and TV. The local schools either side of us are closed. I feel so sorry for the birds and animals. I saw a squirrel’s dray with a lid of snow yesterday, I wonder if that would keep them warm? Tonight it is going to be -23°C. I will be using my big blanket again.
Having written that, another young man turned up and he is working on the zone control. No I don't really know what this all means, I need Tina's Engineer!
This tip turned up on Facebook today. Sadly no pots. What a good idea though.
Here’s a somewhat different way to prepare shrimp which I found on WebMD’s website today.
Jasmine Green Tea Shrimp
By The Healthy Apple
2 quarts water
1 ounce jasmine green loose tea leaves
1 pound large shrimp, peeled and deveined
2 tablespoons ghee
2 cloves garlic, minced
1 ounce fresh ginger, thinly sliced
1/4 cup fresh basil, finely chopped
1 pound fresh rainbow Swiss chard, roughly chopped
1 pound fresh kale, roughly chopped
1 tablespoon black sesame seeds
2 tablespoons white balsamic vinegar
sea salt and pepper, to taste
- In a large stockpot, bring water to a boil. Add tea and shrimp; cook for 4 minutes or until shrimp are opaque.
- Remove from heat; set aside to cool.
- In a skillet over medium heat, add ghee, garlic, ginger and basil. Cook for 1 minute; add Swiss chard and kale; cook for 3 minutes.
- Remove from heat; transfer to a serving dish. Serve shrimp atop greens, sprinkle with sesame seeds and a drizzle of white balsamic vinegar.