I forgot to mention that, on Tuesday, after we had been to the doc’s, we went to Angels in Cambridge for lunch. Thoroughly enjoyed it and it was all paid for by a gift voucher we were given as an anniversary present. Angels are themed as old style diners with pictures of stars like Marilyn Monroe and Elvis on the walls and a juke box in the room, not sure if they work mind you. Their food is usually pretty good.
I am always boasting about our Health system in Canada and how we don’t have to pay, however, we often have to wait. I mentioned about my Urinary Tract Infection yesterday and that I was being referred to a urologist. I now discover, calling their office, that they are not booking for a UTI for 5-6 months!!!! Ridiculous. Meanwhile I am in pain and discomfort and reading about the whole thing on the web, could end up in a more serious situation. Matt is also under the care of the same urologist and will be seeing him in a couple of weeks, I will get my penn’orth in then!
Yesterday I actually heaved myself out of bed to go shopping with Matt who insists on being in the store at 7 a.m. – I notice all the staff know him. He is very right, there isn’t anyone in the store at that time of day and one can just sail round in no time. He doesn’t like shopping with me, of course, because I stop and look at things and often buy things which are not on the list. Actually we decided to get some Brie and later in the day went to look for it each having thought the other had put it in the fridge, no cheese. After searching everywhere I phoned the store and said although we had been charged for it, it hadn’t made it home with us. The manager said bring the bill and they would replace it. That’s pretty good. No idea what happened to the first one.
I’ve never tried soup for breakfast, but I can certainly eat soup practically any time of the day. Here’s a good one.
BBC Good Food
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 tsp ground coriander
- 1 potato, chopped
- 450g carrots, peeled and chopped
- 1.2 litres vegetable or chicken stock
- handful coriander (about ½ a supermarket packet)
- Heat the oil in a large pan, add the onion, then fry for 5 mins until softened. Stir in the ground coriander and potato, then cook for 1 min. Add the carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 mins until the carrots are tender.
- Tip into food processor with the coriander. then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
Have a great day