Olympics, China, Volunteering

At 7:00 a.m. on Friday, in Ontario, we will be able to see the Opening Ceremonies in Beijing. We are told they are going to be splendiferous. I plan to be watching them. I imagine most of the actual games will be recorded by the time we get to see it although I remember sitting up til 3 a.m. when I lived in the UK to see events being broadcast from Japan. I hope their beefed up security is going to be sufficient. The happenings just the other day are enough to make one nervous. I see also, China has told Bush to keep his nose out of other country's affairs. Interesting. I wonder how much notice he will take of that. On record he doesn't seem to think it applies to him. Sorry, my American readers, I am not in any way politically minded, but I do NOT like Bush. I can't wait until November to see who next you are going to inflict on the world. The French believe Obama is going to win the election, I am told the French are never wrong. Later in the day on Friday I am doing my first stint at the Canadian Diabetes Foundation. Not sure what I will be doing, probably mostly orientation. So I am writing this blog on Thursday evening as I won't have a lot of time tomorrow. I had an email from Eating Well today and they are giving lots of tomato recipes. As tomatoes are one of my favourites, along with asparagus of course, I thought I would share some of them with you. Tomato, Tuna and Tarragon Salad

From EatingWell MagazineAugust/September 2005

Tomatoes and tuna were meant for each other, and fresh tarragon seals the deal. Soaking the onion in cold water tames the heat and sweetens its taste. Makes 4 servings 1/2 cup diced red onion 1/3 cup reduced-fat mayonnaise 1/4 teaspoon kosher salt Freshly ground pepper to taste 2 6-ounce cans chunk light tuna in olive oil, drained 2 stalks celery, thinly sliced (about 1 cup) 1/4 cup packed coarsely chopped fresh tarragon leaves 8 cups torn lettuce or mixed greens 1 pound small ripe tomatoes, cut into wedges 1 lemon, cut into 8 wedges 1. Place onion in a small bowl and cover with cold water. Refrigerate for 20 minutes. Drain. 2. Whisk mayonnaise, salt and pepper in a medium bowl. Add tuna, celery, tarragon and onion; stir to combine. Serve on top of the lettuce (or mixed greens) with tomato and lemon wedges.

MAKE AHEAD TIP: Store in an airtight container in the refrigerator for up to 1 day. Have a great day.