Of course today, Monday, was league bowling. As a team we took 2 of the available 7 points, neither Matt nor I bowled worth a damn. My average went from 153.7 to 153.1 so I just managed to maintain it. I wouldn't have been surprised to lose 2 points the way I was bowling today.
Today, of course, was Easter Monday and that meant that schools were closed as were libraries and post offices. Once upon a time the rest of us working peons got the day off too, but not any more. Not that it makes any difference to us except there were kids in the bowling alley and that meant bouncy kids bowling right next to me with no idea of waiting for other bowlers or not dancing around next to them. I was teed off. Why oh why won't parents control their kids. I know kids will be kids, but there is reason in all things.
Then we headed for the library, yes, I had forgotten they were closed. I had a book to return and another to pick up. Guess that will be tomorrow now.
Tuesday we are going to shop in the morning, have lunch with friends at Mandarin and then go to the doctor's office to get some prescription refills. They won't do it unless you go in. Something of a nuisance. We need pain pills, Matt more than me as he is now using mine, and they will not prescribe them without you going in unless you cough up $20 which I think is a flaming cheek. That's just for one refill. The cost goes up with the more you need. Trouble is, to walk from the nearest parking lot to the doctor's office is quite difficult enough for me and for Matt with his healing ankle, not easy at all.
What could be easier than this Garlic Soup, and let's face it, April can still find us with flu or bad colds. Matt and I eat a lot of garlic, maybe that's why we never get colds. I think I might opt for adding bouillon rather than jut water.
Garlic Broth
Sick days (real ones, at least) are unpredictable, so having a back-pocket broth that doesn’t require
recipe planning should be part of your medicine cabinet.
2 heads of garlic
2 Tbs extra-virgin olive oil, plus more for drizzling
A handful of herbs (such as parsley, cilantro, and/or sage)
Kosher salt, freshly ground pepper
1. Slice 1 head of garlic in half crosswise; set aside. Separate cloves from remaining head, peel, and crush lightly. Heat 2 Tbsp. oil in a large saucepan over medium. Add crushed garlic cloves and cook, tossing occasionally, until golden brown and softened, 8–10 minutes. Add 2 quarts water, increase heat to high, and bring mixture to a boil. Add herbs and reserved halved head of garlic. Reduce heat so broth is at an active simmer and cook until garlic is very tender and broth is reduced by nearly half, 30–40 minutes. Season generously with salt and pepper.
2. Strain broth through a mesh sieve into a large bowl (or, pass a wide slotted spoon through it a few times to fish out garlic and herbs).
3. Divide broth among bowls. Sip it as is, or you can add cooked noodles, drizzle in some whisked eggs to make stracciatella, or rub toast with raw garlic and drizzle with oil and float on top.
4. Do Ahead: Broth can be made 3 days ahead. Let cool; cover and chill.
Servings: 4
Source: Bon Appétit
Have a great day
Today, of course, was Easter Monday and that meant that schools were closed as were libraries and post offices. Once upon a time the rest of us working peons got the day off too, but not any more. Not that it makes any difference to us except there were kids in the bowling alley and that meant bouncy kids bowling right next to me with no idea of waiting for other bowlers or not dancing around next to them. I was teed off. Why oh why won't parents control their kids. I know kids will be kids, but there is reason in all things.
Then we headed for the library, yes, I had forgotten they were closed. I had a book to return and another to pick up. Guess that will be tomorrow now.
Tuesday we are going to shop in the morning, have lunch with friends at Mandarin and then go to the doctor's office to get some prescription refills. They won't do it unless you go in. Something of a nuisance. We need pain pills, Matt more than me as he is now using mine, and they will not prescribe them without you going in unless you cough up $20 which I think is a flaming cheek. That's just for one refill. The cost goes up with the more you need. Trouble is, to walk from the nearest parking lot to the doctor's office is quite difficult enough for me and for Matt with his healing ankle, not easy at all.
What could be easier than this Garlic Soup, and let's face it, April can still find us with flu or bad colds. Matt and I eat a lot of garlic, maybe that's why we never get colds. I think I might opt for adding bouillon rather than jut water.
Garlic Broth
Sick days (real ones, at least) are unpredictable, so having a back-pocket broth that doesn’t require
2 heads of garlic
2 Tbs extra-virgin olive oil, plus more for drizzling
A handful of herbs (such as parsley, cilantro, and/or sage)
Kosher salt, freshly ground pepper
1. Slice 1 head of garlic in half crosswise; set aside. Separate cloves from remaining head, peel, and crush lightly. Heat 2 Tbsp. oil in a large saucepan over medium. Add crushed garlic cloves and cook, tossing occasionally, until golden brown and softened, 8–10 minutes. Add 2 quarts water, increase heat to high, and bring mixture to a boil. Add herbs and reserved halved head of garlic. Reduce heat so broth is at an active simmer and cook until garlic is very tender and broth is reduced by nearly half, 30–40 minutes. Season generously with salt and pepper.
2. Strain broth through a mesh sieve into a large bowl (or, pass a wide slotted spoon through it a few times to fish out garlic and herbs).
3. Divide broth among bowls. Sip it as is, or you can add cooked noodles, drizzle in some whisked eggs to make stracciatella, or rub toast with raw garlic and drizzle with oil and float on top.
4. Do Ahead: Broth can be made 3 days ahead. Let cool; cover and chill.
Servings: 4
Source: Bon Appétit
Have a great day
I would eat that.
ReplyDeletePeople in general have less and less consideration for others.
You would Alex?
DeleteYes, I think you are right. We are becoming a very disconnected society.
I love garlic but peeling them is such a pain. I have been buying pre-peeled garlic cloves at the grocery store. So much easier.
ReplyDeleteIsn't it just JoJo? I buy the peeled garlic too. A friend tells me it comes from China and isn't as good. Good enough for me.
DeleteMy cousin who loves to cook told me to cut the end of each part of the garlic, place it on its side, place the nonedge side of the knife on top of the garlic and push down. This separates the peel from the garlic. It really works! Parents, nowadays get annoyed if their bratty kids bother you..they are angry with you not their brats! They think it is quite alright for their kids to misbehave.
ReplyDeleteNot heard of that one Birgit, will have to try it. How very true. Of course a lot of them are so busy on their cell phones they don't notice anyway.
DeleteSorry to hear you are both in pain :( My mother loves the library as much as you do. I think she belongs to about 5 different libraries!
ReplyDeleteThanks Pinky. I only belong to one but they will get me books from all over the Province if necessary.
Delete