Cartoon, Bowling, Pandas

I saw this cartoon and thought it was perfect for some of us bloggers who do not attract that many visitors, or if we do, they forget to tell us they have been there. I borrowed this from How to Geek who send me a daily email. It tickled my sense of humour.
Geek Comic

I’m glad to say bowling went fairly well on Monday, I actually had a 200 game, haven’t done that for a while. Thursday is our Travel League which is local with lunch at the Red Lobster. Not our favourite, but everyone else enjoys it.

Toronto Zoo now has a couple of Pandas living with them for a while. They have the Pandas for 5 years and then Calgary will have them for another 5 years. If the Pandas manage to have babies, when the time comes, they will all go back to China. Always seems such a pity to me. I often wonder how these animals take to flying, but this photo shows Da Mao looking very comfortable, as it is captioned, enjoying the in flight catering. His female partner is Er Shun. They were even met at the airport by Prime Minister Harper!

Today L. Diane Wolfe introduced all her Spunky Soldiers of which I am one. Next week we begin our duties in the A to Z Blogfest. Luckily I have completed my own blogs so that will leave me time to assist her. Do join us in the A to Z blogfest.

I love smoked salmon, amongst other things of course, and so this salad appealed to me. I have never liked canned tuna (exception Matt’s Tuna recipe) so the idea of this change should be good.

Smoked Salmon Salad Niçoise

Source: © EatingWell Magazine
2 servings

This twist on a classic salade Niçoise uses smoked salmon in place of tuna and adds extra vegetables in place of hard-boiled eggs and olives. Lovely served as an untraditional brunch, special weekend lunch or light supper. Rather than using belly or nova lox, look for Scottish smoked salmon—it’s particularly lean and more flavorful.

Make Ahead Tip: The potatoes and beans (Step 1) will keep, covered, in the refrigerator, for up to 2 days.

INGREDIENTS
8 ounces small red potatoes, scrubbed and halved
6 ounces green beans, preferably thin haricots verts, trimmed and halved
2 tablespoons reduced-fat mayonnaise
1 tablespoon white-wine vinegar
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 teaspoon freshly ground pepper
6 cups mixed salad greens
1/2 small cucumber, halved, seeded and thinly sliced
12 small cherry or grape tomatoes, halved
4 ounces smoked salmon, cut into 2-inch pieces

DIRECTIONS
Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain.
Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.
Divide the salad and smoked salmon between 2 plates.

Have a great day