Tuesday, January 24, 2012

CT Scan, Birthday Present,

I sometimes wonder if I will ever get back to bowling again this season. Today I am having a CT scan at 11:30 and I had the ultrasound on Sunday, but none of this actually helps me. One good 2012thing I found out though, I will not have to lift my arm above my head when I am in the CT scanner, I was a tad concerned about that. After the CT scan we are planning to go to the Mandarin restaurant (Chinese) so I can eat some of their New Year dumplings. Everyone was saying Gung hai fat choi yesterday, but in fact Chinese New Year lasts several days, not just one like ours.

Wine CoolerToday I bought Matt’s birthday present. A wine cooler. It holds 35 bottles, we don’t carry that many but… What I did was I asked a friend if she wanted to sell the one her husband bought a couple of years ago (prior to his demise) and she said yes, so today we went and collected it. Matt was grinning so I figure he was pleased. I tried to find a picture of the actual cooler but couldn’t so I borrowed a pic which looks more or less the same.

Having left it 3 hours to cool, we loaded it with what wines we have Henkell Trockenin house. I wanted to put my small champagnes in too, but Matt said they wouldn’t fit. Pity. They are just the size of one glass full and I thought it would be good to keep them in the cooler. One small problem, we can’t easily read the thermometer nor even the controls at the bottom under the door. One of the joys of old age I’m afraid. We are hoping daylight will improve matters.

doctorI forgot, today I called the specialist I was supposed to visit, turned out they hadn’t heard of me, called my family doctor they told me they had to change the referral. Called the new specialist and they had been waiting for a response from the family doctor’s office since December 30. I hate to mention how mad this made me. I have been suffering all this time and neither party bothered to check with the other, so nothing was being done. I don’t swear in my blog but I leave it to you to imagine all the epithets I am using in my mind. Not the doctors fault but the stupid girls in one or other of the offices. Grrrrrrr.

Boy is this recipe up my street, I love Gravlax, smoked salmon or anything like that. Matt once reckoned I ate all the smoked salmon on our cruise ship, there was a lot apparently!!!

New World Gravlax

Source: © EatingWell Magazine

Active Time: 30 Minutes

Total Time: 48 Hours
20 servings

This gravlax is a play on the traditional Scandinavian recipe. Thinly slice the finished salmon for canapés or layer it on warm grilled flatbread with a scattering of sliced sweet red onions, fresh salmon caviar and a dollop of good sour cream or crème fraîche. This salmon is also delicious used to make those wonderful old-fashioned tea sandwiches with fresh herb butter and thinly sliced cucumbers.

Make Ahead Tip: Cure for up to 3 days (Step 2). After curing and removing from the marinade, refrigerate the gravlax, wrapped in plastic, for up to 1 week. | Equipment: Cheesecloth


1 3-pound wild salmon fillet, bones removed, skin on

1/4 cup kosher or sea salt

3 tablespoons sugar

1 tablespoon freshly grated lemon zest

2 teaspoons freshly ground pepper

2/3 cup chopped fresh herbs, including tarragon, parsley, chives, mint and cilantro

1/3 cup good-quality tequila


Use cheesecloth to line a pan just large enough to hold salmon, making sure there is a 2-inch overhang. Lay salmon on the cheesecloth, skin-side down.

Combine salt, sugar, lemon zest and pepper in a small bowl. Sprinkle the salt mixture evenly over the salmon. Scatter herbs on top. Wrap the salmon tightly with the cheesecloth. Brush the top of the cheesecloth with tequila, making sure the cloth is evenly moist. Place another baking pan or large plate on top of the salmon (it should be big enough to cover the salmon but small enough to fit inside the larger pan). Place 2 heavy cans inside the smaller pan (or on the plate) to weight it down. Refrigerate for 2 to 3 days to cure.

To serve, gently wipe the salt mixture off the salmon. Slice the salmon very thinly at an angle, leaving the skin behind.

Have a great day


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