Stress Test, Bowling, Shuck.

This morning, as a result of my Monday night health episode, I have to go for a stress test, no, not the one most of you know where you have to run on a treadmill, but the one where they inject you with something to stress your heart and immediately inject you with an antidote. I had this done once before and it was one of the worst feelings in the world when they inject the stresser, I felt so very ill for a few seconds. Absolutely horrid. I hoped never to have another, but here I am going for one today. Yuk. Having written all that I have been told I might not be getting the injection so please keep your fingers crossed for me.

I couldn’t have a cup of coffee all day yesterday and won’t be able to until after I get home from the stress test. However, we did have fun bowling with a couple of others. Only the 4 of us made it this time, but at least a couple more will be there next week. The next league doesn’t start until September by which time we will be in North Carolina, however, we have bowled ahead for the two weeks we will be away.

In the news yesterday, some students at St. David’s Catholic Secondary School have designed and built a robot which can throw frisbees. It was desgned for an Ontario competition.
The frisbot is called Shuck. I don’t know if it will have any other uses.

Another recipe from Food and Drink. This looks like a simple but tasty dessert.


Alexandra’s Raspberry Custard

Holiday 2011
By: Lucy Waverman

This dish is a simple vanilla custard that is accentuated by a little jam surprise at the bottom of each dish. Craig says, “An original recipe from my partner Alex’s mum, Elaine, that has evolved since we started using our own raspberry jam with Grand Marnier.” Use a dense jam otherwise it dissolves when the cream is poured over it.

2 cups (500 mL) whipping cream
1/2 vanilla pod slit open with the point of a knife
8 egg yolks
1/2 cup (125 mL) sugar
⅓ cup (80 mL) raspberry jam
2 tbsp (30 mL) icing sugar
 
TOPPING (OPTIONAL)
1 cup (250 mL) frozen whole raspberries defrosted
2 tbsp (30 mL) framboise or raspberry wine
1 tbsp (15 mL) sugar

1 Preheat oven to 300°F (150°C).  
2 Heat cream with vanilla bean just to boiling point. Let steep 10 minutes; discard vanilla bean. Beat egg yolks and sugar together in a bowl. Pour in cream and whisk together. Place a scant 1 tbsp (15 mL) dollop of jam at the bottom of six ½-cup (125-mL) ramekins and ladle the cream mix overtop until full.
3 Place ramekins in an ovenproof baking dish. Add hot water halfway up the sides. Bake until just set, about 1 hour.
4 Chill for about two hours or until cold. If using topping, combine raspberries, framboise and sugar gently. Pile on top of each custard. Alternatively, simply garnish with a few fresh raspberries. Finish with icing sugar.

Serves 6

Have a great day