Thursday, October 19, 2017

Pandas, Doctor, Bowling.

Sorry I missed a blog yesterday, no real reason except I hadn't written anything by bed time and was feeling tired and lazy plus my IBS had been playing me up during the evening.

I happened to go back to a blog I wrote on March 26, 2013 in which I talked about the arrival of the Pandas at the Toronto Zoo. I didn't realise they had been here 4 years already. Next year they will be shipped to Calgary for another 5 years. Then they go back to China.

Went to the doctor this afternoon, and she froze all Matt's suspected skin cancer spots. Hopefully this will be it, he has to go back in two weeks to check. I also talked about my PITA which they don't think is sciatica. My back was also mentioned so the doc. said I should have another Xray to see what is going on these days. Damn. So of course, I missed my exercise class today so we went bowling instead. Just played two games. I had one which was only 120 and a second at 197. I was teed off that I didn`t quite make 200. Checked on our team status and we are still in 6th place although the team we played dropped to 2nd. I am delighted to say I still have my highest average and single game with 2nd place in the triple games. For ladies of course.

I thought this sounded really good. Apparently I will now have  to look up their recipe for Ricotta Omelets - I did and the recipe is in tomorrow`s blog). Actually I buy lots of grape tomatoes and would probably use them as they have more flavour. Later: I have just made this recipe. Not tried it yet (well I put one tomato in my mouth and nearly burnt my mouth with it!!) will try later and if I haven't posted this, will tell you how it goes. Much Later:  Yes, it`s good. Now tomorrow I guess I should make the omelets.

Cherry Tomato Vinaigrette

Trust us: Your first batch of this condiment will not be your last. Spoon over our recipe for Ricotta Omelets.

1 pint cherry tomatoes
3 Tbs olive oil, divided
1 shallot, finely chopped
1 Tbs (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 Tbs chopped fresh chives

1. Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.

2. Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.

3. Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.

Servings: 1 1/2 cups

Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

Source: Bon appetit

Have a great day

Tuesday, October 17, 2017

Bowling, Outage, 50's pop,

Thanks for crossing your fingers for my bowling today, it worked. I bowled pretty well and my average went up one point. Our team gained 5 points (we were playing the leaders too), but I don't know if we have gone up a spot til I see the results on Thursday. One thing I found out, I was so thrilled with the scores when I played at Victoria Bowl during the summer, it turns out the lanes are set up differently and everyone gets better scores there. It was explained to me. Ah well, I thought I was doing so well. Matt bowled pretty well to day too.

Talking to people about the power outage yesterday. Turns out that the storm spread quite a large area and there are still areas that don't have power. One friend had just put dinner into the oven to cook when the power went out. She wasn't too happy.

Right now, as I am typing they are playing 50's pop music on TV. Some of them are being sung by the original stars, sorry guys, you are really too old and your voices show it. Others don't sound too bad but the majority really shouldn't try and do it any more.

I love leeks and although it says this is an old recipe, it's not one I am familiar with.

Leeks In Vinaigrette

Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.

4 large leeks, white and pale-green parts only, tough outer layer removed
Kosher salt
1 small shallot, finely chopped
½ garlic clove, finely grated
1 Tbs Sherry vinegar or red wine vinegar
1 tsp Dijon mustard
1 tsp whole grain mustard
½ tsp finely chopped fresh thyme
¼ tsp sugar
¼ cup olive oil
Freshly ground black pepper

1. Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool.

2. Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper.

3. Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving.

Servings: 4

Leeks can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Source: Bon App├ętit

Have a great day