Yesterday was our league bowling of course. I started off brilliantly, tailed off but ended with a good score in the first game, reasonable in the second and pathetic in the third. Still I beat Matt so it was a punishment because he said someone paying me compliments must want their eyes examined. Not very nice was it? This morning we have to be up fairly early for blood work. Luckily these days we can book an appointment. Used to be we had to get to the lab at about 6:30 a.m. so not to be at the end of the queue. Absolutely wonderful on a winter’s day.
As you will have gathered, I made a mess of our fruit fly trap with the result that one of the perishers is flying round me right now. I got in touch with the company that makes them, they called me back but I wasn’t here so they are supposed to be calling again. Talking to the hardware store, they don’t appear to sell the sticky trap on its own. Maybe I should try the soapy water with vinegar recommended to me in yesterday’s comments. I just came across this recipe for catching the stupid things on Garden Therapy.
- small glass bowl
- wine or juice
- dish soap
- plastic wrap
- bamboo skewer
1. Fill a small glass bowl with some wine or a little juice and a piece of the fruit that the flies are so in love with. Just a plain syrup will not work as well. Fruit flies are looking for some yummy rotting fruit so they can lay their eggs in it so use rotting fruit to lure them into your trap.
I also appear to have found a source of turkey breasts. Won’t know til Wednesday.
Although this is not a very colourful soup, I thought it looked good. It came from WebMD
Chicken and White Bean Soup
WebMD Recipe from EatingWell.com
Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.
- 2 teaspoons extra-virgin olive oil
- 2 leeks, white and light green parts only, cut into 1/4-inch rounds
- 1 tablespoon fresh sage, chopped, or 1/4 teaspoon dried
- 2 14-ounce cans reduced-sodium chicken broth
- 2 cups water
- 1 15-ounce can cannellini beans, rinsed
- 1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
- Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil.
- Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot