I had a frustrating time yesterday. This is a very feminine complaint, I was trying to get a l’Oreal lipstick I like. My pharmacy didn’t have it any more. So I phoned l’Oreal – turns out they have withdrawn it. Will somebody please explain why whenever one finds a lipstick one really likes it gets withdrawn. It is most frustrating. I don’t wear a lot of makeup these days, but I like to wear lipstick so I am not a happy camper. The girl in the pharmacy may have found a replacement, I will check it out later on.
Then we discovered whilst we were out that the indicator lights have gone on the car. They switch on, but they don’t blink. Matt is getting that fixed this morning. Hopefully they can do it quickly enough for us because our bowling banquet is today so have to be at the alley earlier than usual.
This is an interesting recipe. I am always looking for different ways to prepare vegetables.
Sicilian-Style BroccoliWebMD Recipe from EatingWell.com
Capers and garlic add real Sicilian flavour to sautéed broccoli.
1 bunch broccoli (1 1/4 pounds)
2 teaspoons extra-virgin olive oil
2 tablespoons capers, rinsed
1 clove garlic, finely chopped
1/2 cup water
salt and freshly ground pepper, to taste
- Cut off and separate broccoli florets. Trim the tough ends of the stalks; peel the stalks if desired and cut crosswise into 3/8-inch-thick slices.
- Heat oil in a large skillet over medium heat. Add capers and garlic and cook, stirring, until the garlic is golden, about 1 minute.
- Add the broccoli florets and stalks and water; bring to a simmer. Reduce the heat to medium-low, cover and cook until the broccoli is tender, about 5 minutes.
- Uncover, increase the heat to high and cook, stirring, until any remaining water evaporates, about 1 minute. Season with salt and pepper.