Went for my pre-op and this time it went by quite quickly. I had forgotten last year I had to wait forever to get bloodwork done, this time she came and did it in the nurses office where I was already somewhat stripped from when she took my blood pressure. She hurt too, worse than the girl who took my blood at the lab last week. Had an ECG as well plus I was told all the usual stuff, don’t eat, don’t wear makeup or jewellery, etc. I had one question though, one pill he specifically wanted me to be sure and take has to be taken on a full stomach – she didn’t have the answer so suggested I phone the surgeon’s office to ask them. Parking only cost us $3, not too bad. In the hospital lobby they were selling home baked goodies. They asked if I liked carrot cake, I said yes, and was given some jam/jelly on a cracker. Didn’t taste like carrot cake to me. However, I saw they had some jalapeño jelly so having been assured it was pretty spicy, I bought a jar as a party dish. I love cream cheese with spicy jelly.
Here’s another article on Billy Wagenseller my friend’s grandson. I know his parents too, but not very well. He is certainly a delightful looking child, I just hope all this early publicity won’t ruin him for life. I see he isn’t too keen on signing autographs, says his arms hurt, not surprised. His favourite was travelling by plane. His dad says, despite everything, bed times still have to be observed and milk has to be consumed. Billy was actually 3 1/2 when the Twilight film was shot, that’s 18 months ago.
It occurred to me later, I am always on about free medical services here, they get you back in the hospital parking lots. Mind you, there are a bunch of surgeons we visit in Cambridge and if you remember, they will give you a token for the machines which saves a couple of bucks. It all mounts up when you visit all these places as often as we do. There should be a special rate for seniors. I will have to start campaigning.
Here is another chicken dish, this one is a one pot meal and so is very useful for a quick winter dish. I’m all for that, taking a break from cooking now and again is a good thing.
Braised Paprika Chicken
From EatingWell: January/February 2009
Sweet Hungarian paprika gives this creamy braised chicken the best flavor. This is a good “pantry dish” since you should have the basics on hand and only need to purchase the chicken. You may vary the recipe by using cubed veal shoulder instead of chicken and mushrooms instead of peppers. Serve with whole-wheat orzo flavored with minced parsley or dill.
- 3-3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
- 3/4 teaspoon coarse salt, divided
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons canola oil
- 1 tablespoon butter
- 4 cups finely diced onions
- Pinch of sugar
- 1 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 2 tablespoons tomato paste
- 2 tablespoons sweet paprika
- 1 teaspoon crushed red pepper
- 1 teaspoon dried marjoram
- 1 cup reduced-sodium chicken broth
- 1/2 cup reduced-fat sour cream
- 1 tablespoon all-purpose flour
- 2 tablespoons finely minced fresh parsley, dill and/or chives
- Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
- Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
- Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
- Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
- When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.
Have a great day