Then yesterday I went to see the doc about my bone density test. It appears that in general my bones are strong and healthy, which I guessed anyway, but that around the lumbar region of my spine the bone is thicker than it should be and could be causing me pain, guess what, I have been in pain in that region for a while now. The upshot is I have to go have yet another X-ray – all very well for the X-ray technicians to hide when they take these scans, I am getting so many scans lately, I should be hiding too, LOL.
It was a very wet drive to the doctor’s office, but things are greening up I am pleased to see, not sure how long it will take for everything to become green. Sadly, I am told it is too late for the crops with the result prices will be high this winter.This winter? They are already going up. Our grocery bill has shot up recently.
I just finished a book by Brandon Sanderson, one of my favourite authors. I’m not sure whether its supposed to be a children’s book, a young adult, or what, but I loved it. Alcatraz versus the Evil Librarians. Talk about tongue in cheek with a strong flavour of whimsy. I have ordered the next book Alcatraz versus the Srivener’s Bones. The first book certainly tickled my sense of humour. Its full of weird magic, Alcatraz is a young man who breaks things, his granddad is always late, both of which Talents sound absolutely useless until you read the book. If you enjoy zany humour, you will probably enjoy this book. It does explain that Brandon Sanderson is the pen name of the young man called Alcatraz Smedry. It also says he does in fact know someone called Brandon Sanderson “and has it on good authority that he writes thick and overly long fantasy tomes which he dictates to his potted plant, Count Duku.” A direct quote from the blurb at the end of the book.
This is what we had for supper last night. It was good. I used water.
Quinoa Mushroom Pilaf
By The Gluten Free Goddess
WebMD Recipe from Foodily.com
You can use either broth or water to cook the quinoa for this recipe. For a hearty, flavor-rich quinoa pilaf, use your favorite broth.
- 2 cloves garlic, finely chopped
- 1 small to medium yellow bell pepper, diced fine
- 1 small to medium green bell pepper, diced fine
- 2 cups sliced mushrooms
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Greek seasoning, mint, lemon, basil, oregano mix
- 2 scallions, spring onions, sliced- white and light green sections
- 1 squeeze fresh lemon juice
- extra virgin olive oil, to taste
- toasted pine nuts, option: for serving
- olive oil
- sea salt, to taste
- ground pepper, to taste
- You will need roughly 2 1/2 - 3 cups cooked quinoa. As the quinoa cooks, gather and cut up your vegetables. When the quinoa is almost done, heat a splash of olive oil in a large skillet over medium heat. Add the garlic, yellow and green pepper; and stir over medium heat until slightly softened. Add in the mushrooms. Season the mixture with sea salt, and ground pepper, to taste. Add the Greek seasoning. Stir and cook until the mushrooms are tender.
- Scoop the cooked quinoa out of the rice cooker and add it into the mushroom- pepper mixture. Add in the sliced scallions. Stir to combine. Squeeze fresh lemon juice all over the quinoa and drizzle with extra virgin olive oil. Toss to coat the quinoa. Taste test and add more salt or seasoning if it needs it. Sprinkle with toasted pine nuts, if desired. Serve immediately; or allow it to cool, then cover and refrigerate it to eat as a salad. Note on chilling this quinoa: Before serving this quinoa cold, taste test again and adjust seasonings; chilling often dulls the flavors in these kinds of salads. I usually allow quinoa salad a few minutes out of the fridge before serving; letting it to come to room temperature helps the flavors. If making ahead as a salad, I'd use water instead of broth - personal preference.