I mentioned, over the Christmas period, that I had bought a book of stamps $1.10, which were misprinted and if lifted off the sheet, would only say ANADA. I took them into a philately shop yesterday and he advised me to send a picture to a place in Montreal. I did this and they offered me $40 for them. If they had been much more misaligned they would have been worth more. However, I can’t complain, I only paid $6.60 plus tax for them. Would be nice to find something like that worth a lot of money though wouldn’t it? I’m not that lucky.
I had a bad day on Saturday, my printer decided to pack up on me, it first made a lot of noise, then started flashing its warning light and nothing I could do would make it work. Then the rest of the day was a lot of small things going wrong which put me in a bad temper. Poor Matt. In fact my computer guy has taken my printer and is going to have a look at it and see if it can be fixed and if it’s worth fixing. I do have a second printer which I bought because it was the only flatbed scanner I could find, my previous one having gone kaput some years ago. I very rarely use this second printer so, needless to say, the ink was somewhat dry. Googled and found that if I soaked the cartridge ink head in hot water it might work, guess what, it actually did. I had three new cartridges on hand for the broken printer and Staples agreed to exchange them for cartridges for my second printer.
That polar vortex has come back with a vengeance in Eastern Canada, we are definitely getting some effects from it. Went to get my hair cut today and even though I wasn’t outside for more than a minute or so, I can assure you, I froze.
Grits are not something I eat a lot, but I have learned to like shrimp and grits which has become very popular in North Carolina and when I came across this recipe I thought it might be worth a try. Of course I will have to find some grits first.
Goat Cheese Grits With Fresh Corn
WebMD Recipe from EatingWell.com
Take grits upscale by adding fresh corn, goat cheese and chives.
3 cups water
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup quick grits, (not instant)
1 cup fresh corn kernels (about 1 large ear), or frozen
3/4 cup crumbled goat cheese (3 ounces), divided
1/4 cup thinly sliced fresh chives, or scallion greens
- Bring water, salt and pepper to a boil in a large saucepan. Slowly pour in grits, stirring constantly. Stir in corn; return to a simmer.
- Reduce heat to medium-low, cover and cook, stirring once or twice, until thickened, about 5 minutes.
- Remove from the heat, stir in half the goat cheese and let stand for 5 minutes.
- Stir in chives (or scallions). Serve each portion sprinkled with some of the remaining cheese.