Wimbledon, Dessert, Soccer Violence

I’m not a big sports fan, but when I lived in England I was a devoted follower of Wimbledon. I don’t watch it a lot these days, but we both watched Andy Murray win the crown yesterday beating his opponent, top seeded Novak Djokovic, in three straight sets ending over 70 years of frustration because no Brit has won Wimbledon in all that time. It looked like it was pretty warm in England too, the players were certainly feeling the heat. Reading the article again, I see the last win was in 1936, before I was born.

Saturday night we went to a friend’s house for dinner and had a most enjoyable evening. I was rather impressed when we were served dessert and just had to take a picture of it. It was a kind of trifle and absolutely delicious especially with the local blueberries in it. First ones we’ve had this year. We really enjoy blueberries from round here, they are so sweet. She got them at the local farmers’ market in Kitchener. They are lucky and live close by, I wish we did. I enjoy going there now and again. There is an even bigger market not far away, but once you get parked up it involves a lot of walking which is something I cannot cope with although I am getting better.

This is a frightening story about a Brazilian referee shown in the picture, who stabbed a soccer player to death and then was stoned to death and decapitated by angry spectators. I know people can get violent at soccer games, but this is going too far. Brazil are hosting the World Cup next year, maybe the powers that be will change their minds. It’s a pretty violent country.

Being diabetic and also currently trying to lose weight, my breakfasts can be pretty boring. This email was sent to me and I thought, yes please, but maybe not til next Sunday.

Eggs Florentine with Smoky Mornay Sauce

Food and Wine - Contributed by Justin Chapple

• SERVINGS: 2

This version of eggs Florentine is based on eggs Benedict: The perfectly poached eggs rest on toasted English muffins on a bed of garlicky spinach and are then topped with a light cheese sauce spiked with smoked Spanish paprika.

1. 2 tablespoons unsalted butter
2. 1 1/2 tablespoons all-purpose flour
3. 3/4 cup milk
4. 2 ounces Gruyère cheese, shredded (about 3/4 cup)
5. 1/4 teaspoon sweet pimentón de la Vera (smoked Spanish paprika)
6. Kosher salt
7. Freshly ground pepper
8. 1 tablespoon extra-virgin olive oil
9. 1 medium shallot, minced
10. 1 garlic clove, minced
11. 10 ounces baby spinach
12. 4 large eggs
13. 2 English muffins, split and toasted
14. Snipped chives, for garnish

In a small saucepan, melt 1 tablespoon of the butter. Stir in the flour to make a paste. Gradually whisk in the milk until smooth and simmer, whisking, until the sauce thickens. Reduce the heat to low and cook, whisking, until no floury taste remains, about 5 minutes. Remove from the heat and whisk in the Gruyère and pimentón. Season the Mornay sauce with salt and pepper. Cover and keep warm.

In a large skillet, melt the remaining 1 tablespoon of butter in the olive oil. Add the shallot and garlic and cook over moderately high until softened, about 3 minutes. Add the spinach and cook over moderately high heat, tossing occasionally, until wilted, about 3 minutes. Season with salt and pepper.

Bring a large, deep skillet of water to a simmer. Crack the eggs into the skillet and simmer over moderately low heat until the whites are set and the yolks are runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a plate; blot dry with paper towels.

Arrange 2 English muffin halves on each plate. Mound the spinach on the English muffins and top with the poached eggs. Spoon the Mornay sauce over the eggs and garnish with the chives. Serve right away.

Have a great day