Saturday, June 15, 2019

Sun, Lunch,

We need sun, not only for the asparagus but for strawberries too. As far as local produce is concerned, the weather has not been good. Some of the asparagus has been as thin as grass. It will also delay the corn I think if something doesn't happen soon. That will upset ladydog. Asparagus may be yuck but corn is a different matter.

We were supposed to go to the Red Lobster for Friday lunch but things conspired against me. An 11 delivery didn't come til 12 for a start, so we ended up with subs again. Good, but I wanted to go out to lunch.

Asparagus and Double Smoked Bacon Popover

Asparagus, double smoked bacon and leeks baked on a puffy popover topped with melted cheese!

1 lb asparagus, trimmed and cut into 1 inch pieces
4 slices bacon, cut into 1 inch pieces
1 leek, thinly sliced
1 Tbs butter
1/2 cup milk, warm
3 large eggs, room temperature
1/2 cup flour
salt and pepper to taste
1 cup gruyere, shredded

1. Bring a pan with 1 inch of water to a boil, add the asparagus and cook until it turns bright green.

2. Rinse the asparagus under cold water and pat dry.

3. Cook the bacon in a cast iron skillet over medium heat, and set aside on paper towels to drain reserving the grease in the pan.

4. Add the leeks to the pan, saute until tender, about 2-4 minutes, set aside and turn off the heat.

5. Add the butter to the skillet and let it melt.

6. Mix the milk, eggs, flour, salt and pepper and pour it into the pan.

7. Sprinkle the asparagus, bacon, leeks and the cheese over the batter in the pan.

8. Transfer the pan to a preheated 425F/220C oven and bake until puffed and golden brown, about 15-20 minutes.

Servings: 4

Author: Kevin Lynch
Source: Closet Cooking

Have a great weekend

Friday, June 14, 2019

Instant Pot, Delivery, Movie

How annoying, Walmart have a deal on the Instant Pot for $60. Having written that, it occurs to me that is probably Stateside and not here. Damned good price though if you haven't got one. Cooking in it has given me endless pleasure since I got it in February.

Tired and busy I decided to get a delivery firm to bring us some wine etc. This was this afternoon, thought they would bring it today, obviously not. Wonder when we will get it. Going out to lunch at Red Lobster on Friday, with ladydog. Had thought about going to Costco on my own but decided to try and get a ride anyway. That way I can get help bringing whatever I buy upstairs.

Basically another quiet day so not much to write about. Either we are so busy we can't turn round or we have nothing much to do. Typical. Just watched The Sands of Iwo Jima with John Wayne. Not sure if I ever saw the movie before or not. If so it was a long time ago. The film was released when I was 11 years old!! No comments please.

I was looking for something with mushrooms to do in my Instant Pot. This one doesn't sound too bad. Not that I am either vegetarian or vegan, but I am sure there are many out there who will like this anyway.

Instant Pot Mushroom Stroganoff

Instant Pot Mushroom Stroganoff - a simple, easy vegetarian weeknight dinner that is creamy, hearty
and full of delicious depth and flavor!  Vegan Adaptable

3 Tbs olive oil
½ a red onion, diced
3 garlic cloves, rough chopped
16 oz mushrooms, sliced (cremini, shiitake, button)
¾ tsp salt
½ tsp pepper
¼ cup cooking sherry (or sub white wine)
2 cups veggie broth
2 Tbs mustard (whole grain or dijon)
1 Tbs flour
8 oz pasta (rotini, penne) about a scant 3 cups

Stir in after cooking:
½ to ¾ cup sour cream ( or sub vegan sour cream)

1. Heat oil on “sauté” function.  Add onion, garlic, mushrooms, salt and pepper and saute 7-9 minutes or until mushrooms release their liquid.

2. Add sherry wine,  broth, mustard and flour and stir well. Add the  pasta, stir.

3. Set instant pot to pressure cook on high for 3-4 minutes. (see notes)

4. Manually release ( placing a towel over the steam).

5. Stir in the sour cream, and keep on warm setting for 5-10 minutes. Sauce will thicken slightly, but will remain “saucy” enough for dipping garlic bread.

6. Sometimes for extra depth I’ll add a teaspoon of soy sauce in at the end, up to you.

7. notes

8. Instant Pot cooking times will vary depending on pasta. A good rule of thumb is to halve the cooking time on the pasta directions on the package and subtract one minute. For example, 9 minutes on the package would be  4 minutes in the pressure cooker.

9. You can make this on the stove top, following the same directions, just cook the pasta separate. Cook the sauce down to desired consistancy, drain the pasta, add it to the pot and stir in sour cream last. Save some pasta water incase you want to loosen up the sauce a bit.

Yield: 4

Author: Sylvia Fountaine

Have a great day

Thursday, June 13, 2019

Quiet Day, Costco,

I can't believe it, we didn't do much of anything today. Mostly I sat around reading. I did use the remaining sauce from the Butter Chicken to make a shrimp over rice dish which was pretty good. The sauce is good just on its own.

I wanted to go to our local Costco and get a roast of lamb and maybe some lamb chops and such. Nobody seems to be a member any more, so in the end I renewed my membership. I let it lapse because, as you know, they are huge warehouses, and I couldn't walk from one end to the other. However, these days I think I can manage it. Maybe I will arrange a ride though. I can get all kinds of goods from Costco online without being a member, but for things like lamb, I have to go to the store. I have always liked their meats anyway.

Here's a  simple enough little asparagus dish but it looks pretty good. I must confess that this year I haven't done much with asparagus other than pickling and canning and today I froze a bunch. But as for recipes, just haven't had the time or energy I'm afraid. Pity, because some of the recipes I love.

Grilled Asparagus and Tomatoes in a Kalamata Olive and Feta Vinaigrette

Charr grilled asparagus topped with juicy tomatoes in a salty and tart kalamata olive and feta dressing.

1 1/2 lbs asparagus, trimmed
1 Tbs oil
salt and pepper to taste
1 1/2 cups tomato, sliced
1/4 cup kalamata olive and feta dressing

1. Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred.

2. Serve topped with the tomatoes and the kalamata olive and feta dressing and enjoy!

Servings: 4

Author: Kevyn Lynch
Source: Closet Cooking

Have a great day

Wednesday, June 12, 2019

Aftermath, Busy Day, Bowling, Bear, New IP Dish,

I finally got to bed at midnight. This morning, when I rolled out of bed, Matt was much more himself. Incredibly he hasn't felt any pain. I also felt fairly well rested even if I didn't get as many hours as I would have liked. I had a leisurely morning, I cancelled my dental check up on Monday when we got home. After lunch we drove out to the asparagus farm - it was a really nice day and a pleasant drive for both of us. Later I was picked up to go get my groceries. It was a guy I had driven with twice before but I'm afraid I didn't recognise him. Duuh. He and I talk cooking and his daughter and son-in-law live up north and have a website he recommended. Apparently they have chickens now and had a bear visitor who showed considerable interest in them. Could be a tad scary.

Might try the bowling alley on Wednesday afternoon. Haven't been there in a while. Depends how Matt feels.

ladydog keeps asking me if I had made the Instant Pot Butter Chicken and so far I hadn't for one reason or another, so today I did. Most of the work I did before I went shopping and then finished it later. Had to cook some rice, just as well I have two inserts now. then finished making the Chicken. We both thoroughly enjoyed it although I did find it a bit had work for me. Especially as I had all the damned shopping to put away. Not a job I relish. Anyway, for those of you who have an Instant Pot, here is the recipe.

I know nothing about the keto diet although I know causing the body to produce ketones is not supposed to be good for you. Mine didn't look quite like that, but it was good. Thanks ladydog.

Instant Pot Keto Indian Butter Chicken

Restaurant-quality butter chicken in under 30 minutes at home! Join the thousands who have made this very popular Butter Chicken Recipe that went viral. Super easy yet authentic Keto Indian Butter Chicken. An easy Instant Pot Keto Recipe that's family-friendly and ready in 30 minutes.

1 14 oz can diced tomatoes
5-6 cloves garlic
1-2 Tbs minced ginger
1 tsp turmeric
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp salt
1 tsp garam masala
1 tsp ground cumin
1 lb boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)

To finish
4 oz butter cut into cubes (use coconut oil if dairy free)
4 oz heavy cream (use full-fat coconut milk if dairy free)
1 tsp garam masala
1/4 - 1/2 cup chopped cilantro

1. Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better

2. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.

3. Open up the pot and remove the chicken carefully and set aside

4. Blend together all the ingredients, preferably using an immersion blender

5. Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.

6. It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon

7. Take out half the sauce and freeze for later or store in the fridge for 2-3 days

8. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.

9. Serve over rice, or zucchini noodles

10. Using leftover sauce

11. Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.

12. You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

Servings: 4

Author: Urvashi Pitre
Source: TwoSleevers

Author Notes
If you use a stand blender, be very careful with the hot sauce and be sure to leave the inside lid open to vent.

Yes, I know the recipe doesn't call for additional liquid. The chicken and tomatoes release a LOT of liquid. Unless you do something wrong, it will not burn.

Have a great day

Tuesday, June 11, 2019


Got to the hospital around 9 and ended up leaving at 4. Long day. After all the work done by the urologist, Matt went to the bathroom and pulled the string hanging from his penis and extracted the stent put in. Doc had gone for the day, nurses going a bit frantic but in the end sent us home. Not sure if they got hold of the doc or not. Will find out more tomorrow.

Meanwhile, I am very tired. Guess where I am heading? Good night.

Have a great day

Monday, June 10, 2019

Trader Joe's, Charcoal, Lunch, Hospital,

Friday I was wondering about Trader Joe's products and whether we could buy them in Canada. The answer is - yes, through, but not many items. I remember eating at a Trader Joe's many years ago, I know I was attending a conference, but can't remember which town I was in at the time. I also remember I enjoyed whatever I ate. As it was some 40 years ago, roughly, I can be pardoned for not remembering  the details.

Talking of restaurants, there is one here we haven't been to for a while, the Charcoal Steakhouse, and I was thinking the other day (pass it on the way to get asparagus) that we should do so. They do very good pigtails there I recall. Long time since we were there so they might not have them on the menu any more. They used to have the place split into 3 or 4 different restaurants with different atmospheres and some different food choices. I know friends of ours used to go there all the time.

Friday ladydog picked up some subs and came to lunch. Brought some lovely lilac with her, the lilacs have been absolutely beautiful this year. I have noticed the most gorgeous bushes this year, full of flowers. Always loved lilac. Had a really enjoyable lunch but she didn't stay all that long. Afterwards, I finished pickling/canning two more jars of asparagus and 4 small jars of the ends which I had to cut off. These have just gone in the fridge as cold pickles and will get consumed very quickly.

We are spending most of Monday in the hospital whilst Matt gets his kidney stone zapped. As I understand it, we won't be leaving til around 3. Matt has removed his jewellery, amusing it says to remove his piercings too. Hasn't got any thank goodness.

I have never tried these but re-reading I think I might do so. I only have one serving of asparagus and I jokingly told Matt I would go while he was in the hospital. Not sure when I will get there. Could open my canned ones I suppose, I don't think so.

Asparagus and Jalapenos Cornbread Muffins

3 Tbs coconut oil
1/3 cup apple sauce or reduced/cooked peaches
1 large egg
1/4 cup of pure maple syrup
1 cup coconut milk
1 cup cornmeal
1 cup gf flour (Bobs Red Mill)
1/2 tsp baking soda
Sea salt and pepper
1 red chili/ jalapenos, diced
1 bunch of asparagus, chopped BUT save tops for garnish.

Preheat oven to 350°F and coat muffin tin with coconut oil. Mix all wet ingredients together with peppers and asparagus. Mix dry ingredients together thoroughly and slowly incorporate into wet batter. Pour into muffin tins approx. 1/4 full. Finish with aspara-tops. Bake for 15/20 minutes until golden.

Author Notes
Good for up to 4 days fresh OR freeze for a couple weeks. Great with a fried egg, with preserves or what we did at home is use for sloppy Joe’s using Walter All Natural, Craft Caesar Mix.

Have a great day

Saturday, June 8, 2019

Saturday Recipe

I know at least 2 of my readers can't stand asparagus. Never mind, the pair of you, my day is coming. July 1 will be the end of asparagus season. You will all be rejoicing, and I will be weeping big fat tears. Meanwhile.....  Must admit I have never tried these, not sure if I can buy either kind of beef anywhere locally.

Asparagus Beef Rolls

8 asparagus spears
1 lb shabu-shabu style thinly sliced beef
4 Tbs regular soy sauce
1/2 cup sake
2 Tbs mirin
2 Tbs sugar
Water for blanching
2 Tbs canola oil
Japanese hot mustard (karashi), optional condiment

1. Combine marinade ingredients (soy sauce, sake, mirin, and sugar) in a medium bowl and stir until mixed. Add thinly sliced beef and marinate in the refrigerator for 15 minutes.

2. Meanwhile, trim bottom of asparagus, then slice asparagus spears vertically in half or quarters, depending on the thickness of the spear. Blanch asparagus in boiling water for 2 minutes. Remove from pot and rinse with cold water. Set aside.

3. Take 2 to 3 pieces of beef and gently spread it out on a plate or cutting board. Lay 2 or 3 asparagus pieces across one edge of the sliced beef. Gently roll-up the asparagus in the beef, tucking the end under the bottom of the roll. Repeat until all the beef and asparagus have been used to make several rolls.

4. In a large pan, heat canola oil over medium heat. Add beef and asparagus rolls to the pan and sear the beef until all sides are lightly and evenly browned. Add any remaining marinade into the pan and simmer the beef and asparagus rolls together for 1 to 2 minutes.

5. Slice each beef and asparagus roll into thirds or fourths, plate, then serve with Japanese hot mustard (karashi). The rolls can also be served as is, without any hot mustard.

Servings: 4

For this recipe, either shaved beef, shabu-shabu or sukiyaki style beef may be used. It is easier to work with the sukiyaki style beef, as it does not tear as easily as the shabu-shabu style beef when wrapping the meat and vegetable rolls. I prefer the thinner shabu-shabu cut of beef for a thinner and more delicate roll, however, for a slightly heartier version I recommend using sukiyaki style beef.

Author: Judy Ung
Source: About Food

Have a great weekend

Friday, June 7, 2019

Short Blog

Very little sleep last night and been somewhat on the go all day. Cancelled dentist check up - next week.

Went to asparagus farm in afternoon as I had pickled myself out of it. Got two more jars but have to  make more brine.

Chicken and Asparagus with Melted Gruyère

8 oz asparagus, trimmed and cut into 1-inch pieces
2/3 cup reduced-sodium chicken broth
2 tsp plus 1/4 cup all-purpose flour, divided
4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/4 tsp salt
1/2 tsp freshly ground pepper
1 Tbs canola oil
1 shallot, thinly sliced
1/2 cup white wine
1/3 cup reduced-fat sour cream
1 Tbs chopped fresh tarragon or 1 teaspoon dried
2 tsp lemon juice
2/3 cup shredded Gruyère cheese

1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.

2. Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.

3. Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.

4. Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.

5. Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.

Servings: 4

Source: Eating Well

Have a great day

Thursday, June 6, 2019

Pickling, Cleaning, Weather, Pictures, D-Day,

The anaesthetist would say I looked tired today. I am knackered. I have canned/pickled three jars of asparagus and one of mixed veg. Did them properly in a hot water bath, etc. etc. as I want them to last - well the asparagus that is. I will probably do some more before I am done. I have to cut them to a uniform 6 inches to fit in my Mason jars. As for stuffing the spears into the jars, I really need the wide mouth jars I guess. Not this year.

Also, decided to buy a mop and bucket rather than rely on Swiffer. It seems to end up with a somewhat sticky deposit after a while. My cleaner agreed with me.

Our lovely weather has been raining today. Wet and miserable. Seem to be getting May, or even April, showers, only trouble is, it's June and it is not "busting out all over", at least, not round here. Admittedly the trees are looking beautiful, we are lucky, we have a lot of them round here. The spring colours are always lovely to see.

Thanks to ladydog's suggestion, I finally got the few pix I took of the hospital food onto my PC. Only trouble is, it doesn't look that bad!! I should have picked the omelette up to take a picture of its rigidity. Guess my brain wasn't that active at the time. One thing I have is some lovely carnations which had to be cut down in order to fit into a hospital cup. Shame, but they were still lovely. I have always enjoyed carnations, they last so long. I remember years ago I used to buy a lot of flowers to decorate our living room and I would order blue carnations, dyed of course, which looked pretty. Gosh, that's a long time ago.

I nearly forgot, it is the 75th anniversary of D-Day today. I was about 5, Matt about 8. Bearing in mind how old we are, it staggers me to see the veterans of that day still alive, in their 90s and travelling to France to revisit their memories. One of them even parachuted in as he did all that time ago. One of my favourite movies is The Longest Day which tells the story of that time. I think everyone and his brother is in that movie. War is a terrible thing but man fights for the slightest thing it seems. Despite the lessons learned in World War II we are constantly either at war or on the brink of war. What idiots we are.

Asparagus with Rhubarb Hollandaise

2 lbs 1-1/4 cup finely diced fresh or frozen rhubarb
1/3 cup sugar
2 sprig fresh tarragon
2 large egg yolks
3 Tbs lemon juice
½ cup melted butter
salt and pepper
butter for saute pan
chopped chives, for garnish

1. Bring a pot of water up to a boil and salt generously. Trim asparagus and add to water. Blanch, uncovered, until tender (check by tasting – time will vary depending on thickness of asparagus). Once tender drain and shock in a bowl with ice and water to halt cooking. Strain and chill until ready to serve.

2. For Hollandaise, stir rhubarb, sugar and tarragon sprigs in a pot over medium heat. Simmer until rhubarb is just tender, about 10 minutes. Remove tarragon and keep warm (but not hot).

3. To assemble Hollandaise, whisk egg yolks and lemon juice over a pot of gently simmering water until they hold a ribbon when the whisk is lifted. Whisk in rhubarb mixture to warm. Remove bowl from heat and gradually whisk in melted butter (try to avoid adding white solids that have settled to the bottom of the butter). Season to taste and keep warm (Hollandaise should be prepared as close to serving as possible)

4. To heat asparagus, simply warm in a sauté pan over medium-low heat with butter and season lightly. Place warm asparagus on a platter and spoon Hollandaise over. Garnish with chives and serve immediately.

Servings: 6

Author: Anna Olson

Have a great day

Wednesday, June 5, 2019

Hospital, Driver, Shopping, Salve, Caesar Salad, Old Age, Driver's License,

So, we left here at 9:15 to go to the hospital to see the anaesthetist. I had told the CSC that we would be an hour. Once we got signed in, etc. etc. I discovered it was a 2 hour appointment. Like, they couldn't have mentioned that before? I phoned the driver to let him know and then we settled down to wait, or I did. Matt is not good at waiting any more. He gets very upset. I explained about him getting panic attacks and I think they pushed him along. We were already half an hour or so overdue anyway. He had all kinds of tests done, ECGs, bloodwork, and so on. Then we had a long talk with the nurse who did all that testing. We then had to wait to see the anaesthetist - but not too long. She chatted to us both although I don't think Matt understood half of it. We discussed whether he should have a spinal or a complete anaesthetic. I said complete, but thinking about it, maybe spinal would be OK. Will talk about it again on Monday. At the termination of the conversation the anaesthetist said I looked tired and, as the prime caregiver, I should look after myself. She also said, not to worry myself about housework, however, I explained that I have a cleaner from CSC which she was pleased to hear. Finally, we were told we could go home and then the driver couldn't come for at least half an hour. Not his fault, he had been told we would be over and done with in an hour. Matt was not too happy with this guy, he had a tendency to drive one handed and on the way home he was waving both hands in the air. Uuuuumm!!!  Whilst waiting I had a coffee and donut. Not Matt. It was compliments of CARP (like AARP) when I renewed my membership, they sent  me a Tim Horton's card. I have a whole 39 cents left. I also discovered the hospital has a Subway there too, might have a sub for lunch next week. We will be there at 9:15 and, as I understand it, will probably not be out of there before 3 at least. I also discovered the hospital have doubled their parking fees. Thank goodness for CSC although not sure if  they can handle our Monday trip - will phone them tomorrow. Wednesday.

Finally got home safely, despite the hand waving, I couldn't wait to get some lunch even though I had eaten a donut.

After lunch I went down to collect some groceries, they couldn't supply a driver for that this afternoon so I will do two small shops this week. Actually, I am not sure I don't prefer it and Matt managed to take the groceries upstairs so that was OK.

Forgot to mention, ladydog had popped in whilst we were out and left me some Cann Salve (Cannabis) which her son had developed (he works in forestry etc.) specifically for her headaches. I think he is on to something. Seemed to help my arthritic hands not to mention my aching neck. My back was bad today, maybe I should have tried it for that. In fact I ended up wearing the support belt we bought for Matt and which he has never used, it actually helped quite a lot. Lovely getting old!!!

Finished our Cauli Cheese for supper and I also made a Caesar Salad. Haven't made one in years for some reason. Matt especially seemed to enjoy it. Have lots of dressing and more Romaine so will have to make more tomorrow.

Got it nagging at the back of my mind that there was something else I was going to talk about, but can't think what it was. Another symptom of getting old. Need to get my ear trumpet out as well LOL. Oh, just went down to the mail and lo and behold, my proper driver's license. I am now all set til my birthday in 2021.

One certainly sees some incredible sights in the hospital. Sitting there waiting for the driver to pick us up, I couldn't believe some of the people we saw. One woman I felt very sorry for, she was wheeling herself around and was so huge she literally overflowed her chair. One of the volunteers tried to help her and she seemed to snap at him.

Made a start on canning some pickled asparagus. Got as far as making the brine. Cleaner will be here in the morning so probably won't achieve a lot.

One of these days I must shell out for some lobster and try this recipe, I have had it for a year or two but lobster isn't regularly on my menu LOL. I just realised it says to cook asparagus about 10 minutes. I never cook mine longer than 4 and it is perfectly done. Never seen fresh chervil either. In fact, not a herb with which I am very familiar. Think I have dried.

Asparagus and Lobster Crêpes with Fines Herbes Hollandaise Sauce

1 lb asparagus, ends trimmed
Cooked meat of 1 large lobster, or 2 lobster tails (about 1 1/2 lbs lobster before cooking)
sprinkling of salt plus 1/2 tsp.

Fines Herbes Hollandaise

2 Tbs white wine vinegar
1/4 cup water
3 large egg yolks
3/4 cup unsalted butter, softened and cubed
2 Tbs lemon juice
white pepper to taste
1 Tbs fresh tarragon, finely chopped
1 Tbs fresh chives, finely chopped
1 Tbs fresh chervil, finely chopped.

1. Preheat oven to 300°F.

2. In a large pot, steam or boil asparagus until just tender, about 10 mins, cool under cold water, drain and set aside.

3. Coarsely chop cooked lobster, set aside

4. Prepare crêpes.

5. Divide the asparagus into 8 separate bundles. Place a bundle in each of 8 crêpes, sprinkle with salt and roll to enclose. Place asparagus in a glass baking dish, top with lobster and cover with foil. Just before serving, and no sooner, place in heated oven for 15 mins to warm through.

6. In a small saucepan over medium high heat reduce (boil) vinegar, water and 1/2 tsp salt until approximately 3 tbs remains, remove from heat.

7. Lower heat to medium-low, add yolks to pan and return to heat, whisking constantly until foamy and lightly thickened. Make sure not to scramble eggs; if the eggs begin to cook too quickly pull off the heat and whisk vigorously to cool slightly before continuing.

8. Begin to whisk butter into pan 1 cube at a time. Once all the butter is incorporated, whisk in lemon juice, white pepper and fresh herbs. Use immediately.

9. Place two asparagus crêpes on each plate and top each with some of the warmed lobster. Spoon hollandaise overtop, serve immediately

Servings: 4

Source: Food and Drink Spring 2010

Author Notes
If preparing this for a dinner party, the asparagus, lobster, crêpes and vinegar reduction can all be prepared beforehand so that the only thing left to prepare is the hollandaise. Make sure to use a good quality butter so that the hollandaise has great flavour.

Have a great day

Tuesday, June 4, 2019

New Book, Ultra Sound, Exercise Class, Supper,

I should mention my friend Elizabeth Seckman has just released her latest book, Hoosier Dad. I am proud to say I helped with the proofing and quite a bit of encouragement, but it is a very good book. She writes excellent romances and this one is no exception. I think I have read all her books and I certainly have copies of several of them. So, do check this new one out. If you enjoy romances I am sure you will enjoy this one.

This morning (Monday) I was awake at 5:30 and seriously considered getting up and having an Ensure before 6 but decided to get back to sleep. I eventually toddled off for my ultra sound and was extremely hungry by lunchtime. I noticed the gas prices were down this morning and thought about filling up on the way home. In the end I did it later in the day.

After filling myself up with fuel, I went downstairs to exercise class. First time since I was in hospital. I did a lot better than I expected. Almost as well as I used to. Big surprise. Different instructor these days, she certainly kept us moving. A reasonable sized class too for this building. When they first started they had two classes three times a week but not enough people took part. Pity really. Once you get into the swing of things you feel so much better.

Also went to the asparagus farm this afternoon having totally run out. I still haven't had any today, horrors. Normally I eat it every day without fail during the season. Dunno about your neck of the woods but it has been pretty chilly round here. Tim Barrie, the farmer, was saying how much they needed the sun to produce more asparagus. I thought it was cold in our apartment but one of my friends at exercise said her place was less than 70°F this afternoon. Ours was about 74°F. Felt pretty chilly.

I had a cauliflower in the fridge which I wanted to use up. Had leftover pork loin to finish up. Having checked for IP recipes, I discovered that to make a cauliflower cheese is basically the same as making it in a saucepan, so I did just that. Made some cheese sauce, cooked the cauliflower and put them in a dish. I then covered the top with Panko crumbs mixed with a little more cheese and some Paprika and shoved it all under the broiler. Delicious. Simple enough. It looked very much like this when it was finished. Didn't think to take a picture.  No recipe as I assume you all know how to do this. If not, don't hesitate to ask how to make it.

Have to be up early again as Matt has to go to the anaesthetist on Tuesday morning. Next week he has to have his kidney stone zapped.

Asparagus with Anchovies and Garlic

4 tsp extra-virgin olive oil
2 Tbs minced garlic
1/4 tsp crushed red pepper
2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
1 Tbs water
2 tsp anchovy paste or 1 anchovy fillet, minced

1. Heat oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and cook, stirring constantly, until the garlic is fragrant, 30 seconds to 1 minute. Add asparagus, water and anchovy; cook, stirring often, until the asparagus is tender-crisp, 5 to 6 minutes

Servings: 4
Yield: about 3/4 cup each

Source: Eating Well

Have a great day

Monday, June 3, 2019

Cooking, This 'n That,

I was a very busy girl (OK not girl) on Saturday. I started by doing the laundry which is a regular for Saturday. Then, after lunch, I decided to make sauces in my Instant Pot (surprise, surprise). I started out with Puttanesca Sauce which takes quite a lot of chopping etc. and then you are supposed to cook it on sauté for 40 minutes. No way, I poured it into a saucepan and let it bubble. I then started on a Marinara sauce which also needed some chopped onion at least. Both sauces taste pretty good and ended up in the freezer. Finally, I cooked some pork tenderloin for us, as supper. Just read the recipe and not one of the comments I added applied today. I used 1 cup of stock/white wine and had plenty of liquid. Dunno what I did last time. Served with crispy potatoes done in the Air Fryer and some asparagus. What else? Actually I tried doing some toast in the Air Fryer the other day and was delighted with it. Better than my toaster oven. I think I can only do one slice at a time though.

Forgot to mention, I think I told you that my air fryer was going to be replaced because it cut out around 3 minutes. I just  thought it would be repaired or something. Anyway, the new machine arrived about a week ago so I gave the old one to my cleaner. I haven't used it much because of my tooth problems which are now, thank goodness, all over. Didn't do much all week because of that stupid tooth. I bought extra asparagus because I intended to pickle it, never got round to doing it so I will have to get some more asparagus next week. Maybe today after I have had my ultrasound in the morning. Funny, they phoned to confirm my appointment and told me I had to fast for 4 hours, never heard of that one before, not sure why. Never had to in all my previous ultra sounds and I have had a few of them due to my peripheral arterial disease.

As you will see, it talks about putting the sauce on sauté for 40 minutes. No way I was going to tie up my pot that long so I put it into a saucepan and cooked it that way. Then getting on with the Marinara.

Instant Pot Puttanesca Sauce

No need to spend the day stirring at the stove--leave the homemade pasta sauce to your Instant Pot!
This easy pressure cooker pasta sauce spends just 10 minutes in your cooker.

1 28 oz cans tomatoes
1/2 2 oz can anchovies, drained and chopped or 1 tbs anchovy paste
3 cloves garlic, minced
1/2 Tbs salt
1/2 Tbs packed brown sugar
1/2 Tbs Blasamic vinegar
3/4 tsp crushed red pepper
1/2 large lemon
3/4 cups olives, slivered
1/4 cup fresh oregano, chopped
2 oz capers, rinsed and drained.

1. Add tomatoes to Instapot. Stir in next seven ingredients (through crushed red pepper).

2. Lock lid in place. Set electric cooker on high pressure to cook 10 minutes. Remove from heat. Let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.

3. Set electric cooker on sauté setting and simmer, uncovered, 40 minutes or until reduced to 4 cups and thickened to a sauce consistency, stirring occasionally. Meanwhile, remove 1 1/2 tsp. zest and squeeze 1/4 cup juice from lemon. Stir lemon zest and juice, olives, oregano, and capers into pasta sauce.

4. To freeze, ladle cooled sauce into freezer bags or containers. Seal, label, and freeze up to 3 months.

Servings: 15

Have a great day

Saturday, June 1, 2019

Saturday Recipe

Happy June.

I made these peppers but was short of some ingredients so changed stuff. I first cooked the rice in the Instant Pot and then mixed up  everything. They worked beautifully. The second time I tried, I used way too much beef (1 lb) and ended up with split peppers - the peppers could also have been over ripe. The following recipe really works and is delicious.

Instant Pot Stuffed Bell Peppers

Making Instant Pot Stuffed Bell Peppers can’t get any easier than this! No pre-cooking of peppers or sautéing onion is needed. Simply fill with them and cook under pressure. Easy-peasy comfort food
ready in no time!

4 Medium Bell Peppers
1 Small Onion
½ lb Ground Beef (220g)
2 cups Cooked Rice , packed (300g)
1 ½ Tbs Marjoram
1 tsp Salt
¼ tsp Black Pepper
2 Garlic Cloves
3 Tbs Breadcrumbs
1 can Tomatoes (14 ounces/400 g)
½ cup Water

1. Rinse the peppers. Cut off the top parts and remove all the membranes and seeds.

2. In a bowl, combine together finely chopped onion, ground beef, cooked rice, marjoram, salt, pepper, minced garlic, breadcrumbs and ½ can of tomatoes (without their juice). Mix well using your hand or spoon.

3. Fill each pepper with the mixture.

4. Add water and the remaining tomatoes (with juices) to the inner pot of the Instant pot. Insert the steam rack and place the stuffed peppers onto it.

5. Lock the lid. Turn the steam release to SEALING and press MANUAL. Adjust the time to 8 minutes. Let the pressure release naturally (about 4 minutes) before opening the lid.

6. Let the peppers cool down slightly before serving.

7. Notes

8. This recipe was made in a 6-quart/6-liter Instant Pot.

9. The cooking time does not include time needed for the pot to come to the pressure and release its pressure.

10. If using large peppers you might need to adjust the cooking time slightly to make sure they are tender and the meat is cooked through.

11. Marjoram can be substituted with oregano.

12. This recipe is enough to fill 4 medium peppers. If you use large peppers you will need more filling.

13. Optional: top cooked stuffed peppers with shredded cheese. You can also add some ketchup to the tomatoes to make it thicker and richer.

14. The meat to rice ratio can be adjusted to your liking.

Servings: 4

Source: Happy Foods 

Have a great weekend.

Friday, May 31, 2019


I am getting a little tired of this. I have now lost my tooth and beginning to feel the pain from the extraction, however, I also have a cough. Bought some cough medicine yesterday and I think the cough has become worse since. Wonder what else can go wrong. I had Ensure for lunch and plan on coldish scrambled eggs for supper. I just ate a mashed banana, not bad actually. I have some jello puddings too which I guess are OK.

Figured out what was wrong with my stuffed peppers, apart from the possibility of the peppers being overripe, I also hadn't followed the recipe and used too much meat to rice. Duuh. Did the recipe once and then figured I didn't need to read it again.

I have my baby (desktop) back again, but it is already gone 11, been updating everything I could and more to do tomorrow so, sorry, once again no recipe. Will try and get everything up to scratch tomorrow. I don't seem to have any medical appointments at all - something must have gone wrong. We make up for it on Monday and Tuesday though. Ah well, a brief break.

Have a great day

Thursday, May 30, 2019


Hm, running late, fell asleep watching Nova. Previously watched a great Nature programme on elephants called The Soul of Elephants. Only thing that spoilt it was they said in the time we had watched the programme (less than an hour) 5 elephants had been poached. An amazing husband and wife team who get really close to elephants, incredible pictures and insight into their lives.

ladydog turned up at lunchtime today and suggested Subs. Great idea. She and I went down the road to get them and we came back and enjoyed lunch together. Matt said he had really enjoyed it.

I then went to make stuffed peppers in the Instant Pot. I had done them last week, it was a resounding success. I did them this week and it was a resounding disaster. They fell apart on me and didn't work well at all. We did eat a couple of them for supper, but... I had a pack of 6 peppers, went to get the last one out and it was almost completely liquid. Never seen a pepper do that.before, the rest were fine. I complained and as I had to go get some shopping I went and got another pepper.  I also got some more ground beef and I still haven't split it up to freeze.

Gotta get up early to get my tooth pulled, looking forward to that. It rained today, hope it doesn't tomorrow or I will be a tad damp walking to the dentist.

I am getting a new power supply for my computer, I had the option of a new one or a used one and opted for the new. Probably silly but... Supposed to get it back tomorrow.

All for now.

Have a great day

Wednesday, May 29, 2019

Tuesday, New Book.

Not much to say tonight, got my shopping this afternoon and I swear a number of things got lost in transmission. I know I ordered them but somehow they didn't get through. Either I'm going daft or the computer is. Will have to get them later.

Have booked to have my tooth removed on Thursday, managed to get a ride, I may be being silly, but don't fancy driving under the influence of drugs. Better safe than sorry. Been to this dentist 3 times (multiple visits per year) and each time there has been a different dentist.

Reading an excellent book called Leaves of Fall, recommended by Susan Gourley Kelleyof Susan Says - the book is by Patricial Lynne. I'm not sure if it is classified YF, but it is a fascinating concept where the trees got fed up with us and started a war. It's even dangerous picking berries, or vegetables. See what Susan has to say. I haven't got far but I am enjoying it.

Have a great day

Tuesday, May 28, 2019

Instant Pot, Dentist,

Especially for Alex at the dentist - Instant Pot Kanata, SixSisters and TwoSleevers all have good recipes for the Instant Pot. I have already started to amass a collection of favourites - but it is so easy once you get the hang of it. For instance last night I cooked Basmati rice which I kept warm and then cooked Shrimp Creole. Took around half an hour or so. For you, as a working girl, you can shove stuff in the pot and set the timer and dinner will be ready when you get home or whatever time you need it. Easy Peasy.

Sadly, my tooth is still in my head giving me pain. They took an Xray and told me it would definitely had to come out but the dentist couldn't do it without my doctor's knowledge because I am on blood thinners. They are faxing the doctor and I also phoned later. This meant that I had a ride today for nothing, which is a bit of a pain. Although it is easier to take my walker which I needed to get from the parking area to the dentist's door as I mentioned before. My doctor's office tends to move slowly, will phone them again in the morning.

Tuesday is shopping day, Community Support have promised not to send a bus this time LOL. Wednesday ladydog is coming over and we are going to get lunch in for the 3 of us. Some time during this period I hope to get my PC back. Fingers crossed for me please.

Have a great day

Monday, May 27, 2019

Memorial Day, Dentist, PC,

We watched the Memorial Day Concert from Washington last night. I couldn't believe it was 74 years since D-Day or June 6. There were actually a couple of guys there who had been part of D-Day, didn't say how old they were, but they must have been in their 90s I guess. I was 6 when that happened. I found the whole show reduced me to tears in places, especially when they played TAPS. One part that really struck home, they were representing a woman who lost her husband, and said don't just say 'if you need help but call me', we won't do it, but come along with a meal, a helping hand, something and you will forever be appreciated. This is so very true. In a different scenario, my friend ladydog and another close friend of ours, really helped us both when I was sick last year. I didn't have to ask them and I can never really repay them. So, for you in the States, remember, if you know anyone who needs help, do what you can because they won't ask you for that help. For us in Canada and the UK we commemorate our veterans on November 11, Armistice Day.

Re my toothache, which I mentioned, I have been putting up with a lot of pain, intermittently, with some long gaps between bouts of agony! Coincidentally, the dentist called the other day and said they hadn't seen me for a while which kind of forced me into making an appointment. Sorry but I hate dentistry and guess I am a big coward. I decided to get a ride as I don't know what they will do, drill or extract, probably extract I think. Of course there is quite a walk from the parking area to the dentist's office, my luck it will probably be raining, which is one of my excuses for not going recently because I just couldn't have walked it, really! Mind you, Sunday being my champagne day, my toothache disappeared after a few sips.

I still don't have my PC back - but then he is moving and I don't suppose his wife would be too happy if he just disappeared on her. I know I wouldn't. However, tonight my laptop is working, it seems to be doing so intermittently too. Makes it a little bit difficult to select my groceries but I will post Monday evening so I do hope I can do so on this machine.

So, Happy Memorial Day to all my American readers, who come to think of it, probably won't be reading my blog today..

Have a great day

Saturday, May 25, 2019


Tonight my laptop is working so I am taking advantage. I hate being without a proper working computer.

I haven't mentioned that I have just received my Alert Alarm or whatever it's called. I plugged it in and tested it. Works fine. Only works at home, the ones that work everywhere are just too damned expensive. This is quite a small button necklace. It is waterproof which I hadn't realised although it makes sense. More slips and falls in bathrooms.

Today, Friday, I received my ceramic nonstick insert for my Instant Pot. Not used it yet. Next week I guess. I will make some mac and cheese just to try it out.

I also went to the asparagus farm to stock up - what a difference, a day or two ago we were getting short stubby asparagus, now I have long fat spears. Funny really, was planning to use my Instant Pot to cook salmon but I have a recipe to cook it in tinfoil with asparagus and I had to jog  my mind - no dishes to wash. duuh. I am so keen to use my Pot. Forgot to mention that I did a spaghetti dish on Thursday and was delighted with the results.  First time I have tried cooking spaghetti in my Pot.

Not heard anything from my computer guy so I guess a week is what it will be. Don't know if it is the power unit or not. On the way back from the asparagus farm, I dropped into Best Buy because I need a universal cord to connect my TV to my VCR. They don't sell them in store but they do on line!!!!  Seems daft to me, but I suppose VCRs are considered obsolete. However, if you have lots of tapes and, these days, DVDs what are you supposed to do, chuck them out?

By the way, as though I don't have enough health issues, I am starting something, a cold, bronchitis, cough, not sure. I don't have colds. AdmittedlyI had one last year after my stint in hospital but I hadn't had one in 40 years before that and I don't intend to get them now, except I apparently have something starting.

As an avid Jeopardy watcher, I am enjoying James Holzhauer who just hit his $2 million on Friday night. He had to fight for his seat on Thursday, one guy got really close to beating him. I wonder how long he will maintain his championship seat?

Have a great weekend

Friday, May 24, 2019

Thursday, May 23, 2019

Cardiologist,, Jamie Oliver, Commputers, Subs,

This afternoon, went to see the cardiologist who seems to think I am pretty healthy and doesn't want to do anything about an angiogram until I see the vascular surgeon. Basically, since I had the 2 units of blood my legs have been a lot better, don't think I need the vascular surgeon but another couple of pints LOL.

I was staggered to see headlines about the collapse of Jamie Oliver's empire. TV cook and restaurateur - never thought that would happen. Hilary, if you are reading this, I would love to hear what you know about this. I always liked his programmes plus he worked with kids at schools etc. some of whom didn't know the difference between a stick of celery and a cucumber.

I think I am going to be forced into buying a new laptop - not only does this one have the cursor problems but it takes forever for the browser to open. Plus, I have just typed the last two sentences with nothing appearing on the screen for a while.

My appointment was at 3 and it was gone 4 before we left for home. I was hungry although so early in the day. I took a different route to avoid the pothole where I burst my tire and ended up at a one way roadworks where we were held up for a while. In the end it was close on 5 by the time we got near Subway and I suddenly wanted a sub. Haven't had one since Matt lost his license. He used to pop down and get one now and again. I went in and got a couple of 6" ones and saw they had a hot sauce so decided to have it on mine. It was good. Nice to have a sub after so long and also saved me having to cook late in the day.

Have a great day

Wednesday, May 22, 2019

Shopping, Computer,

So, there am I sitting in the lobby waiting to be picked up, when along comes a big bus - could have carried half a dozen passengers at least - just for me? The driver checked where we were going, and when he realised it was the underground parking, he said the vehicle was too tall. The height of the entry is 7 ft. so you know how big this was. I had to ask the PC Express people to come to us outside, not too difficult really. However, the driver is going to make sure that vehicle is not used to pick me up for shopping again. They always give you a granola bar and some bottled water. I never take the water (basically don't approve of bottled water, the bottles are plastic and take 450 years to decompose) so I just take granola. Got one for the driver too. No, they are not allowed to take tips apparently. Tried.

My computer guy came this evening, thinks the problem is the power source so has taken the unit away. Unfortunately he is moving and says I may not get my PC for a week. He is moving to Paris, Ontario that is, a delightful town from what I know of it. Unfortunately it is a long drive away. He says he is hoping to keep old customers like me (no he didn't mean my age). So I don't think I will be posting much on this laptop. Certainly no recipes I don't think. Too difficult with the floating cursor on this machine. Pity because the machine itself works fine except for that.

Wednesday is our cleaner's day and I have a cardiologist appointment in the afternoon. May have to go get some of that green stuff too. Getting low.

So, that's it for today. Will try and use recipes when I have more time to wait for the cursor to go where I want it to

Have a great day

Tuesday, May 21, 2019

Computer Problems, Shopping. Stuffed Peppers,

Main computer kaput. This laptop OK but mouse won't behave so this won't be long. Phoned my computer guy, completely forgot it was a holiday on Monday, duuh. He won't be here til Tuesday evening.

Going to pick up groceries with Community Support person this morning. Will be interesting to see how it goes. Hopefully I can get someone every week from now on.

I am not sorry the holiday is over, I have lots to do which can't be done when everyone is away. Yes, I know, people have to have holidays and if I were working I would change my tune. Have to book for Matt to see the aneasthetist and then arrange rides. Probably already said this.

So, for the stalkers, I may not be writing blogs as often  as I usually do unless the main computer is fixed quickly. Got a feeling it may be an expensive problem. OK Monday morning, dead Monday afternoon. He asked me to check power cables, can't be that, no-one been there, but I did anyway.

I had been planning to do stuffed peppers in the Instant Pot.  I found a recipe but altered it slightly. I was pleased to find I could get 4 peppers in the pot at once although one was a bit squished. I can't post the recipe right now because of my PC problems, but I was thrilled to bits. There is no pre-cooking anything, you just mix up the filling, stuff the raw peppers and then shove them in the IP. They came out beautifully and we have two for Tuesday night. I am so very pleased. I always hated having to cook the peppers first. This was easy peasy.

A simple little recipe.

Sautéed Asparagus and Peas

Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side
dish for spring!

2 Tbs unsalted butter
1/4 cup minced shallots
1 bunch thin asparagus spears, ends trimmed, cut into 1-1/2-inch pieces on a diagonal
1 cup thawed frozen peas
Freshly ground black pepper
1 tsp honey

1. Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.

2. Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp. Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste (I usually add about 1/8 teaspoon more salt and a few twists of pepper) and serve.

Author: Jennifer Segal
Source: Once Upon a Chef

Have a great day

Monday, May 20, 2019

Fireworks, Victoria Day, Anaesthetist, Shopping Help,

Saturday, I heard a loud bang and wondered what the hell it was, later I heard another and thought it was a shot. thought about calling the cops. Later, I realised, it is a holiday weekend, Victoria Day. Fireworks!!! As I write this at 10:30 on Saturday night, they have been banging away for ages and that is the private ones, not the organised displays. Sunday it is raining now although it has been dull but warm all day. So much for firework displays if there are any tonight. I thought people would get a grin out of my Sparkling Wine picture on Sunday indicating all was well and I would be drinking fizz as usual. Not sure people "got it". Monday is actually Victoria Day.

Tuesday I have to phone the anaesthetist about Matt's upcoming hospital visit. Need to schedule a
visit with him/her. Then I have to book rides for both days plus I have a ride booked at 11:45 to get my groceries. First time I have been able to get grocery assistance. It's getting it upstairs which is the problem. Yes, we have a small shopping trolley, but that full and handling a cane as well is hard on my legs in particular. Ours, which we have had around 18 years, only has two wheels. I just saw the price they are today, this one is $76. That is horrendous. I was thinking about getting a new one. Just changed my mind.

Just came across this - forgotten I had it. Never tried Knorr packet sauces, but anything else of theirs is good so I should get some. Hopefully one can split the packet up or freeze the rest.

Roasted Salmon and Asparagus with Hollandaise Sauce

4 Tbs (60 mL) oil, divided
8 salmon fillets (about
2 lbs/ 1 kg)
2 lbs (1 kg) asparagus, trimmed
1 package Knorr® Hollandaise Classic Sauce Mix

1. Preheat oven to 450°F (230°C). Coat 2 rimmed baking sheets each with 1 Tbsp (15 mL) oil.

2. Arrange salmon on 1 prepared pan and asparagus on the other. Drizzle asparagus with 1 Tbsp (15 mL) oil and toss to coat; brush salmon with remaining 1 Tbsp (15 mL) oil and season, if desired, with salt and black pepper.

3. Roast 12 minutes or until fish flakes with a fork and asparagus are crisp-tender.

4. Meanwhile, prepare Knorr® Hollandaise Classic Sauce Mix according to package directions.

5. To serve, arrange asparagus on platter; top with salmon and drizzle with sauce.

Servings: 8

TIP: For a zesty twist to your Hollandaise Sauce, stir in 1 Tbsp. (15 mL) Dijon or whole grain mustard.

TIP: The salmon and asparagus are also delicious grilled instead of roasted

Source: Knorr

Have a great day

Friday, May 17, 2019

Driving License, Urologist's, Asparagus Farm,

Didn't  mean to write a blog today, but ... had a bit of a scare this morning. Checked yesterday's mail and found our insurance for the car. Went to put it in my wallet and realised I still had the temporary license which I had been given last September and never received the proper license. The temporary one expired last December meaning I have been basically driving without a license for 5 months. No idea what would have happened if I had been stopped. Luckily the Service Ontario office is just round the corner from us so I went haring to the office and was somewhat miffed to have to pay $35 because I hadn't renewed it before it expired. Apparently I should now get my license by August 15 (my mother's birthday) and I was warned that if it hadn't arrived by the beginning of August I should go into the office again otherwise I would be shelling out another $35. Tees me off though, wasn't my fault. Apparently it was mailed to me before and it wasn't returned to them so who knows what happened to it.

After lunch we went to the urologist who has just moved into new offices. Somewhat further away than the old ones. Nice place though, although they are not yet settled in. Huge reception area and the consulting rooms are much bigger, the urologist was delighted with the space he now has. Also, very important, parking is free. Turns out Matt's kidney stone is still there so it has been arranged that he will go have the thing "blasted" in June unless it decides to leave him before then. I had to use the bathroom on the way out, quite luxurious.

As the doctor's was about half way there, I decided to go on to the asparagus farm. I got a $10 bag (just over 2 lbs) and a couple of $5 bags which I thought some of my friends might like. I was right, they did. We had some for supper together with the coconut shrimp I bought at the local market store. One friend is a rhubarb nut too but it wasn't all that great yet. Maybe next time.

This looks pretty yummy. Don't remember ever trying it, must do so.

Tuscan Roast Asparagus

Asparagus and tomatoes seasoned with salt and pepper and roasted to perfection with a topping of
melted parmesan cheese.

1 1/2 lbs asparagus, trimmed
1 Tbs oil
1 Tbs lemon juice
1 tsp lemon zest
salt and pepper to taste
1/2 tsp oregano (or Italian seasoning)
1 large tomato, sliced thinly
1/2 cup parmigiano reggiano (parmesan), grated

Toss the asparagus and tomatoes in the oil, lemon juice and zest, salt and pepper, place the asparagus on a baking sheet in a single layer with the slices of tomato on top, sprinkle on the parmesan and roast in a preheated 400F/200C oven until they start to caramelize, about 15-20 minutes, mixing half way through.

Servings: 4

Author: Kevin
Source: Closet Cooking

Author Notes
Option: Drizzle with balsamic vinegar or toss in balsamic vinaigrette.

Have a great day

Toothache, Poaching, Shopping, Air Fryer, Cannabis, Poutine

OK you stalkers. May be nothing on Saturday, I have appalling toothache.

I have written about Pangolin poaching before, but was reminded today that the shy little animal is being poached to extinction. It is actually the cutest little animal and when raised by humans can become extremely affectionate. NOT that I am advocating raising them ourselves, but some have been because they are orphans due to the crass stupidity and greed of  the human race. If I were a billionaire I would contribute large amounts to organisations such as Wildlife Fund, but sadly I am not.

Not much going on during Thursday. Picked up a few items from the store but they didn't have the paper towels I wanted. Apparently they are on special so they ran out. Got myself a rain check. I could not think of that phrase. Felt a bit stupid explaining it.

One thing, my new Air Fryer arrived. Since I phoned and complained, my present one hasn't cut out once. Typical. I think I will put the new one in the cupboard until the old one does give up the ghost.

My newest Cannabis order arrived. I have been taking a half measure of a stronger oil. I feel as though it isn't working nearly as well, our foot nurse suggested if I felt that, I was probably right. The capsules are a possible for next time because the bottles are tending to leak which isn't funny, bearing in mind the price. If only our government would give it a Drug Identification Number, maybe our insurance would pay for it. Matt could probably use it too, but, no way we could afford it for both of us, can't really afford it for one of us.

Friday we both have urologist appointments. I checked where their new location is, on the way to the asparagus farm,  I was thinking about going there afterwards, but I still have quite a lot left, be stupid, wouldn't it? Although I could start canning some.

The Québecois invented Poutine which to me goes to prove they don't have the gourmet instincts of the French in France. The thought of French Fries dolloped with cheese curds and gravy really turns me off. I like my Fries crispy so don't want them in any kind of sauce or gravy anyway and I am not too keen on any gravy I have ever tasted (still time) other than my own. So, when I came across this recipe for Asparagus Poutine I felt like throwing my hands up in horror. This from a blogger who usually makes pretty good food. However, I know there are people out there who enjoy Poutine and might even enjoy this travesty.

Roasted Asparagus and Mushroom Poutine.

1 cup beef broth, chicken broth or vegetable broth
1/4 oz dried porcini mushrooms
1 lb asparagus, trimmed
8 oz mushrooms, quartered
1 Tbs olive oil
salt and pepper to taste
2 Tbs butter
1 small shallot, finely diced
1 clove garlic, chopped
1/2 tsp fresh thyme, chopped or 1/4 teaspoon dried thyme
2 Tbs flour (gluten-free for gluten-free)
1 tsp soy sauce (or tamari for gluten-free)
salt and pepper to taste
8 oz cheese curds or diced mozzarella

1. Bring the broth and mushroom to a boil, turn off the heat and let sit until the mushrooms are tender, about 15-20 minutes, before straining the mushrooms, reserving the broth, and chopping the mushrooms.

2. Meanwhile, toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.

3. Meanwhile, melt the butter in a pan over medium heat, add the chopped mushrooms and cook until they start to caramelize, about 5 minutes.

4. Add the shallot, garlic and thyme and cook for a minute.

5. Mix int the flour and cook for another minute before mixing in the broth and soy sauce, seasoning with salt and pepper and simmering until it thickens, about 5 minutes.

6. Plate the roasted asparagus and mushrooms, top with cheese curds and hot gravy and enjoy!

Servings: 2

Author: Kevin Lynch
Source: Closet Cooking

Have a great day