Doctor and GPS

Here's a good one, I went to see the doctor for my quarterly diabetes check up. The nurse came in and took my blood pressure and checked my figures on the computer - which is what usually happens (they were all good by the way) and then asked if I particularly wanted to see the doc as she had gone to the dentist? Er, I had travelled for half an hour for a doctor's appointment and she had gone to the dentist??? So why do I need to see her quarterly anyway, would save me time, right? I wasn't very happy about it although I did get out of there quickly. There were a couple of items I wanted to discuss, but not that urgent. Matt had waited in the car and when I came out he queried having seen the doc leave shortly after I went in. Her dentist was a couple of doors away. I tried out my GPS but it wasn't working properly. It showed us where we were travelling but it didn't tell me anything or speak to me either. I checked it out some more when I got home and think I have figured what I was doing wrong. I persisted in watching the tutorial which, as it started off with how to move pages around, didn't seem very helpful - silly me - it told me what I wanted to know. I also found a tester for the voice instruction and it should have worked OK, I could certainly hear the test. So we will see what happens next time. I see Recipezaar are promoting brined turkeys for Thanksgiving, what an idiot, I completely forgot to brine mine and I loved the results when I did so before. They have lots of different recipes, like brining in cider, etc. I don't know how those would work, but salt water definitely improves the bird. That looks so delicious, I wish it were Thanksgiving here again. I have roast turkey so seldom, it is a particular treat for me. I like brussels sprouts with my turkey, but I am always looking for different ways to serve them. Although, funnily enough we had some last night which were the sweetest and best brussels sprouts I had eaten for a long time, they used to say that brussels sprouts needed the frost on them before you picked them - I wonder. Anyway, here is a somewhat different recipe for them. Sautéed Brussels Sprouts with Bacon & Onions From EatingWell: November/December 2009 Fresh herbs, onion and bacon pair beautifully with Brussels sprouts. This vegetable loves the cool weather of fall and early winter. If you can find them still attached to the stalk, don’t be intimidated—buy them, as they’re likely more fresh. All you need to do is slice off each sprout with a paring knife. However you find them at the market, this is a delicious way to prepare them. (Recipe adapted from The Art of Simple Food by Alice Waters.) 10 servings, Ingredients * 2 1/2 pounds Brussels sprouts, trimmed * 4 slices bacon, cut into 1-inch pieces * 1 tablespoon extra-virgin olive oil * 1 large onion, diced * 4 sprigs thyme or savory, plus 2 teaspoons leaves, divided * 1 teaspoon salt * Freshly ground pepper to taste * 2 teaspoons lemon juice (optional) Preparation 1. Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain. 2. Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan. 3. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss. Tips & Notes * Make Ahead Tip: Prepare through Step 1, rinse with cold water; store airtight in the refrigerator for up to 1 day. Finish with Steps 2-3, 15 to 20 minutes before serving. Have a great day.