There is a lot of outrage, especially on Facebook, about airport security making a 95 yr. old woman, with cancer, remove her diaper. Now think about it. Everyone is so upset and criminals know that people would get upset and therefore that airport security might not take the risk of making a proper search, so they (the criminals) offer the woman several thousand dollars to carry something in a diaper on their behalf. In her case, she might well have accepted it for her family or anything, she could have even had a bucket list. Apparently not so in this case, but that’s how criminal minds work. The security people are just doing their jobs. Many years ago, I had to remove a used sanitary pad plus take down my hair for exactly the same reason. Don’t blame security, blame the criminals.
Sometimes my head is like a sieve. I forgot to mention that when we went to Vincenzo’s on Monday, we did a bit more looking around and came across a glass case of goodies of all kinds, things like truffles, truffle oils, top class Balsamics and so on. Didn’t take note of all of them, a lot of them were in little bottles and jars and at least one item was priced at $90. Can’t see us ever buying anything from that case, wouldn’t mind taking a picture of it, wonder if they would let me? I wonder just how many people there are in this area who would buy such items? Its one thing to have the money, but you also have to have the interest. Another thing I saw, in my price bracket, were packs of baby meringues in different flavours. Very useful for desserts. Should check whether they have chocolate cups, local grocery stopped selling them because they broke so easily.
Scary report on GMA today, kids throwing dry ice bombs. These are made by putting dry ice and liquid into a bottle. The resulting explosions are extremely dangerous and the police are treating it as a crime.
Last night I watched Red Riding Hood which I rented from iTunes. Not a bad movie. I wasn’t sure what it was going to be like, I quite enjoyed it. The big bad wolf is actually a werewolf and they call in a priest to be the hunter and he tells them it could be one of their neighbours or friends.
Funny pictures, a Chihuahua herding sheep and a sheep dog being herded by the sheep. The sheep dog is obviously wanting to do the job but is apparently frightened of the sheep. The Chihuahua, on the other hand seems quite prepared to do the job. They are very brave little dogs, my mother had two of them and they would take anything on. http://www.bbc.co.uk/news/uk-13954922 for a video showing Nancy the Chihuahua.
I love stuffed mushrooms and these look particularly delicious.
Spinach and Lemon Stuffed Mushrooms
By Dana Treat
WebMD Recipe from Foodily.com
Make a LOT of these because they will simply fly off the platter. These are a great party food, no plate or napkin necessary. Just pick up and eat. Repeat until full.
1/2 cup frozen spinach, defrosted and squeezed dry
1/2 cup shredded cheddar cheese
2 oz. cream cheese, softened
2 tbsp. olive oil
1 garlic clove, minced
3 tbsp. lemon juice
3 scallions, sliced thin
1/2 tsp. salt
24 large mushrooms, stems removed
1/4 cup olive oil
1 tsp. lemon juice
Salt and pepper
1/2 cup store-bought bread crumbs or Panko
For the topping: Process first 8 ingredients in food processor until smooth. Transfer to Ziploc bag until ready to use.
For the mushrooms: Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil and set wire rack inside baking sheet. Toss mushrooms with oil, lemon juice, 1/4 tsp. salt, and 1/8 tsp. pepper in bowl. Arrange mushrooms gill side up on rack and roast until juices are released, about 20 minutes. Turn caps over and roast until mushrooms are well browned, about 10 minutes.
Remove baking sheet from oven. Flip roasted mushrooms gill side up and cool slightly. Snip off one corner of the Ziploc and fill the mushrooms. (Mushrooms can be made to this point, up to three days ahead. Cover with plastic wrap and store in the refrigerator.)
Press each cap (stuffing side down) into bread crumbs and arrange (topping side up) on rack. Bake until filling is hot and topping is golden, about 10 minutes. Cool about 5 minutes before serving.
Adapted From "Cook’s Illustrated"
Total Servings: 24
Have a great day