Tuesday, October 21, 2008
I am still feeling sorry for myself. This allergy stuff comes and goes. I keep thinking it has disappeared and boom, its back full fledged again. For instance, we went bowling yesterday, and all the time in the alley I was fine although I was well loaded with Kleenex in case. The minute I left, it started again. Same thing this morning, I seemed OK until I started moving around to make breakfast, off I went again. I am supposed to do my volunteering stint this aft at CDA, not sure I will make it. A friend suggested I wore a mask. Maybe I should. I keep forgetting to phone the doc about a flu shot for us too. I am not keen on those because I get such a sore arm after but it doesn't seem to worry Matt. Just phoned and they won't be til next month with the first clinic on November 6 apparently. I have said before, I am not convinced of the efficacy of a flu shot as they cannot know what is coming down the line only what was around last time. However, the docs all recommend it for people over 65 so who am I to question it. I am aghast, horrified, gobstruck, etc. etc. they are talking snow already. Snoooooow!!!! I can't believe it, when we first emigrated to Canada everyone assured us snow didn't start til November 15. Hullo, its only October 21 at the moment. Out west they have already had a fair dollop of the white stuff and Buffalo, just south of us, is definitely supposed to get some, but us, in the Banana belt, surely not. Buffalo is affected by lake effect show see Wikipedia for an explanation which I have talked about before. But its supposed to be milder on this side of the water. It is a fact that the leaves on the trees have decided to come down in a big hurry the last couple of days. I am so glad we don't have to rake leaves, we had enough of raking in North Carolina although that was mostly pine straw. This morning I am turning to my Three and Four Ingredient Cookbook by Jenny White and Joanna Farrow. This is a great little book and full of easy to prepare meals. Red Onion and Olive Pissaladière For a taste of the Mediterranean, try this French-style pizza - it makes a delicious and easy snack. Cook the sliced red onions slowly until they are caramelized and sweet becore piling them onto the pastry cases. To prepare the recipe in advance, pile the cooled onions on to the pastry round and chill the pissaladière until you are ready to bake it. 1 1/4 lb small red onions thinly sliced 1 1/4 lb puff pastry, thawed if frozen 3/4 C small pitted black olives 5 Tbs extra virgin olive oil Preheat the oven to 220 C. Heat the oil in a large heavy frying pan and cook the onions gently, sirring frequently for 15-20 minutes until they are soft and golden. Season to taste. Roll out the pastry thinly on a floured surface. Cut into a 13 in. round and transfer to a slightly dampened baking sheet Spread the onions over the pastry in an even layer to within 1/2 in. of the edge. Sprinkle the olives on top. Bake the tart for 20-25 mins. until the pastry is risen and deep golden. Cut into wedges and serve warm. Have a great day.