Wednesday, July 15, 2020

Physiotherapist, Lunching Out, Artichokes,

Matt's legs seem to have degenerated this week and when the therapist came this afternoon, he found Matt's legs were painful but not as they were. After lots of examination and discussion, I mentioned the pills he had been given three/four weeks ago. He looked them up on his phone/tablet and read out the possible effects. Turns out that shakiness, weakness and pain were part of the adverse reactions which could be experienced. Between us we decided I should ask the doctor about it. However, I phoned and couldn't get to speak with the doc. although I have a call booked for Thursday afternoon. I then tried the pharmacist who grudgingly agreed maybe I should stop them. Not someone I know at our pharmacy, he kindly pointed out that the physiotherapist was NOT a doctor. Fancy that!! Matt's legs have degenerated in the last 3 days, that I have noticed, and after reading the reactions, I have definitely decided to stop the pills again. They are an anti-depressant and Yung said there were other pills that  didn't have the same side effects. I still believe they make him a bit more confused too.

Kathy picked up our groceries this morning and stopped for a coffee. She is off camping tomorrow. In tents. Never done that and sure couldn't do it these days, not unless we had camp beds as well. I tried to arrange we all went out to lunch - ladydog too -  but in the end ladydog decided we would be too close to each other. Pity, I would like them to meet. She also suggested I ask Red Lobster about Matt not wearing a mask. The staff there said they thought they had to accept someone without a mask for medical reasons. However, they said the manager was away for a day or two and they wanted to check with him to be absolutely certain. Mind you, right now, I don't think he could walk into the restaurant anyway.

Oh yes, Hilary, I am getting some artichokes tomorrow. They ordered them for me and said to call and check this evening so I did. They guy checked his list and said yes, he had a box of 30 artichokes. I said I didn't think I could eat that many. He assured me I didn't have to LOL. Anyway, I am going in tomorrow to get them. Whoopee. I figure it is about 18 months or thereabouts since I last had any. Figure I can do the bank as well.

I really need to try this, sounds delicious.

Peanut Butter Pork Tenderloin

1 1/2 lbs pork tenderloin
fresh ground black pepper
2 Tbs soy sauce
2 Tbs peanut butter
1/4 tso ground red pepper
3 garlic cloves, minced
1/2 cup pineapple preserves

1. Preheat oven to 375°F

2. Trim fat from tenderloin.

3. Sprinkle with fresh ground black pepper to taste.

4. Line a baking dish with parchment paper or aluminium foil.

5. Mix the soy sauce, peanut butter, red pepper and minced garlic together.

6. Spread mixture over pork loin.

7. Bake uncovered for 30 minutes.

8. Remove from oven.

9. Carefully spread pineapple preserves on top of pork loin.

10. Bake another 10 minutes or until meat reaches 150°F

11. Let stand for 5 minutes before serving.

Servings: 4

Source: Genius Kitchen

Have a great day, stay well, stay safe.

Tuesday, July 14, 2020

Apps, Restaurants, Physiotherapist,

What a nuisance, I have received our annual cheque from the electric company in NC which, of course, is US dollars and my phone app will not allow me to post different currencies so I have to go to the bank. Not far in fact, but it means a long walk to the car. I spoke to a young man at the banking site who using a lot of verbiage and trying to be oh so very pleasant, kept falling over himself, but assured me, after enquiry, that I could use the phone app. Oh well. These days, unless I actually know the name of the person I want to speak to at my bank, I can't get through to anyone actually there. I have a couple of names, but I have a feeling they have moved on since I met these people.

I just read that Mr. Ford, Ontario's PM, says restaurants can open with a max of 50 from Friday. Not buffet style - so that cuts out Mandarin still - but should be able to do Red Lobster. It will be such a treat to go out to eat, you have no idea. I just double checked with Red Lobster and they are opening on Friday, so maybe we can go to lunch next week with ladydog and possibly with Kathy. Not sure how that works from the social distance point of view. Just phoned them again, they can put 6 people at a table but the tables are 6 ft. apart. Wonder what we are supposed to do, have a bite and then mask up again LOL. I wonder when they will allow buffets to open again. Two of our friends can't stand fish or the fishy smell of RL. Yes, there are other restaurants we could try I guess.

Forgot to mention, the physiotherapist comes Tuesday aft. I am a little concerned about weakness in Matt's legs. His exercises are helping, but he has trouble supporting his body when he stands up.

I doubt I would ever make this, only two of us after all, but I could do damage to a slice of it right now, looks delicious.

Baked Rigatoni with Zucchini and Mozzarella

If you’re in the mood for a cheesy lasagna but want something a little less labor-intensive, try this
Baked Rigatoni. Fresh mozzarella, which is sold in water, has a short shelf life and should be used within a few days of purchase for the best flavor. If you can’t find ciliegini, you can tear a standard-size ball of fresh mozzarella into small pieces. Give this baked pasta an impressive look by using a springform pan.

1 lb rigatoni pasta
1 Tbs olive oil
1 1/2 cups zucchini, cut into half-moons (from 1 [8 oz.] zucchini)
5 oz baby spinach
1/4 tsp black pepper
1 tsp kosher salt, divided
3/4 cup sour cream
1/2 cup plain whole-milk Greek yogurt
1 large egg
16 oz small fresh mozzarella cheese balls, divided
2 oz grated Parmesan cheese, divided
1 (14.5-oz.) can diced tomatoes, drained
Fresh basil leaves

1. Preheat oven to 375°F. Cook rigatoni pasta according to package directions. Drain and transfer to a large bowl.

2. oil in a large nonstick skillet over medium-high. Add zucchini and cook, stirring occasionally, until lightly browned on all sides, about 4 minutes. Stir in baby spinach; cook until wilted, about 1 minute. Sprinkle with black pepper and 1/4 tsp. kosher salt. Transfer to bowl with pasta.

3. Whisk together sour cream, plain whole-milk Greek yogurt, egg, and 3/4 tsp. kosher salt in a medium bowl until well incorporated.

4. Stir sour cream mixture into pasta mixture until well coated. Add 12 oz. small fresh mozzarella cheese balls and 1 oz. grated Parmesan cheese to pasta mixture; toss to combine. Gently stir in drained, diced tomatoes.

5. Transfer mixture to a lightly greased (with cooking spray) 9-inch springform pan, and place on a rimmed baking sheet. Bake in preheated oven until set, about 30 minutes. Top with remaining 4 oz. small fresh mozzarella cheese balls and remaining 1 oz. grated Parmesan cheese, and return to oven. Bake until golden brown, about 5 minutes. Remove and let stand 15 minutes. Release side of springform pan, and cut into 8 pieces. Sprinkle with fresh basil leaves.

Servings: 8


Have a great day, stay well, stay safe.