Got me a new mouse from Staples today. Simple one, simple price, but it does what I want it to do. I am not quite sure what the very expensive one’s do, but I don’t need to spend that kind of money anyway. I know, I got a girlie one, but when I saw the birds, which I thought were Cardinals, I couldn’t resist. However, when I had fought the packaging and finally unwrapped it, I realised the birds were just plain brown. Oh well, it works on my laptop which is I guess all that really matters.
Had a reasonably good afternoon bowling, my third game wasn’t anything to write home about, but the first two were good so I bowled quite a bit more than my average. According to the computer at the Lanes I am now 159.8 – we thought it would round it up, it didn’t. Damn, I wanted a 160 average. Maybe next week. Matt’s bowling was OK but not spectacular. Enough that he wasn’t depressed about it anyway. Our Thursday bowling will be Travel League this week so there will be quite a few of us. Lunch at the Red Lobster beforehand. I have a problem with Red Lobster since I found out that the shrimp dish which I have been eating with enjoyment contains more calories than I allow myself for a normal day. Will have to rethink it. Not sure if this is the right dish, but anyway.
It seems they have found the missing Malaysian plane. Or have they? How come it was over the Indian Ocean in the first place. It would, presumably, be easy enough to arrange to drop some debris to fool everyone.
It was so nice, yesterday, to be featured by Tina at Life is Good. Made me feel quite special. Thanks Tina. I will enjoy being a member of Tina’s Terrific Team. That means I am a) taking part in the A to Z Challenge starting on April 1 (click on the badge on the right to find out more and to join in) and b) I am responsible for keeping an eye on 20 of the entrants during the month.
I mentioned doing a Snow Pea dish on Saturday, here is the recipe:
Snow Peas and Peppers
1 Tbs (15 mL) butter, or vegetable oil
2 garlic cloves, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 sweet red pepper, sliced
3 cups (750 mL) snow peas
1 Tbs (15 mL) wine vinegar
1. In deep skillet, heat butter or vegetable oil over medium heat; cook garlic, salt and pepper until fragrant, 30 seconds. Add sweet red pepper and snow peas. Cook, stirring occasionally, until tender-crisp, 5 minutes. Stir in wine vinegar.
The final step adds vinegar. I suggest you don't add this until just before service otherwise it will discolour the peas. Prior to this, they remain a pretty green, but I added the vinegar a good while before service and they didn’t look nearly as good.
Have a great day