Panic Over

The panic being over for a while at least, I can write a bit more of my blog. We spent several hours in Emergency whilst Matt had a battery of tests for his 2 TIAs (miniature strokes) last night and then this morning just after we got up, he had another one. Technically he is supposed to go back to the hospital, but by the time he had thrown on some clothes, it had gone away again. Having spent all that time and done all those tests plus another battery of tests he went through over the last 6 weeks with a cardiologist, added to all the tests from last year, we are getting a little ticked off with the whole business as they seem totally unable to find anything wrong. It also seems a tad pointless to go into Emergency in a rush when by the time he gets there, the whole episode is over. In case you are wondering TIA means transient ischemic attack.

Whilst we were in Emergency last night, they had several very rowdy patients, one woman was shouting and swearing constantly, she will have a sore throat today I think. I assume she finally was "put to sleep" whatever was wrong with her. At one point we heard her boyfriend shout "she's my girl, leave her alone". Matt surmised they had been drinking (holiday weekend) and were both blitzed out of their minds.
Which reminds me, happy Canada Day to all Canadians far and wide, today is the holiday although officially Canada Day is July 1. We missed any fireworks outside our window last night, maybe we will see more tonight.

For a recipe, I came across this typically North American Salad so thought I would share it with you.

Corn, Arugula & Tomato Salad Source: © EatingWell Magazine 6 servings, 1 cup each

Fresh corn and tomatoes make an especially attractive and delicious summer salad. Sweet corn balances the peppery arugula and tart tomatoes.

RECIPE INGREDIENTS 3 tablespoons red wine vinegar 3 tablespoons minced shallots 6 tablespoons extra-virgin olive oil 1/4 teaspoon salt Freshly ground pepper to taste 6 cups loosely packed arugula (about 6 ounces) 2 cups corn kernels (about 4 ears) 1 1/2 pints cherry tomatoes, halved

RECIPE METHOD

Combine vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.

Whisk oil into the vinegar mixture until blended. Season with salt and pepper. Add arugula and toss to coat. Arrange the arugula on serving plates. Add corn and tomatoes to the bowl, toss to coat with the dressing that remains, then spoon the mixture over the arugula and serve.

Have a great day.