Monday at 12:10 a.m. I stayed up til midnight. The big surprise winning film was The Hurt Locker, I think everyone expected Avatar to win. Sandra Bullock won best actress and Jeff Bridges for best actor.
My apologies for the lack of blog on Saturday. Matt has been having a few health problems and has been put on Warfarin or Cumoden which has to be monitored carefully. Also, I mentioned last time it happened, I think, that he had these really severe shakes involving his whole body. We thought they had gone away, but they started up again on Thursday which is why we ended up in Emergency (8 hours this time) in the end they decided there really wasn't a lot they could do for him but they did agree that it wasn't an Anxiety attack which had been posited as the cause for these major tremors. He got two more attacks of these tremors on Friday. The hospital are referring him to the neurologist he saw before. Whilst in the hospital they did a urine test which showed traces of blood (the Warfarin) then on Friday afternoon he got a lot more than traces so Saturday morning we hi tailed it to the family doc (no appointments on Saturdays) and sat there a couple of hours. She is referring him to the cardiologist he has been seeing. Docs to the right of us surgeons to the left of us!!!!
Whilst at the docs, I asked for two scrips for orthotics which we get subsidised by our insurances and was horrified to have to pay $25 a piece for them. I thought all prescriptions were free. The doc said our insurance would pay for this, I wonder?



Got this recipe from Becel which is a very healthy margarine we get in Canada, not sure what you would sub in other countries, but Becel has no trans fats and lots of Omega3 in it. I love scallops too which, compared to the prices I remember in Britain, are relatively inexpensive here, even more so in North Carolina of course.
Prepared coleslaw , for garnish (optional)
.75 lb 375 g fresh or frozen scallops , about 22
2.5 tsp 12 mL Becel margarine with Olive Oil
.25 tsp 1 mL Thai red curry paste
Salt to taste
Squeeze of lime juice
2 tbsp 30 mL coriander, chopped
Preparation:
1.Mound coleslaw on a platter, leaving an indentation in centre. In a small bowl, place some decorative toothpicks.
2.If using frozen scallops, thaw. Pat fresh or thawed scallops dry. In a large wide non-stick frying pan, melt 1 tsp (5 mL) Becel over medium-high heat. When bubbling, add half the scallops. Cook until golden brown on one side, about 2 minutes. Turn then continue to cook until golden brown, about 2 minutes. Remove to a plate and repeat with 1 tsp (5 mL) Becel and remaining scallops. Meanwhile mix remaining 1/2 tsp (2 mL) Becel with Thai curry paste. Return scallops on plate to pan. Add Becel-Thai paste mixture to pan and stir until scallops are coated. Sprinkle with salt.
3.Remove from heat, and place in indentation in coleslaw. Squeeze with lime juice and sprinkle with coriander.
4.Tip: Thai green curry paste also works well in this recipe.
Hope Matt's OK again now. Jeff Bridges has become a fine actor and I am glad that he won an Oscar.
ReplyDeleteUnfortunately not yet, we are hoping to see a specialist some time today.
ReplyDeleteYes, I would like to see this latest film.