Feedspot, Medical, Bowling, Movie. My Stain Problem.

I have just received an email from Feedspot which recommends itself as a replacement for Google Reader and, once I signed up, carried all my blogs and have given me a one year free subscription. I am not sure what this is all about, have to read more about it tomorrow I guess but I sure won’t be subscribing to something I get elsewhere (on Blogger) for free. Has anyone else heard of this site? I have already got 22 followers according to them. Followers are always welcome, but there doesn’t seem to be a way they can comment if they wish to.

Tuesday I went for a one year ultra sound check up on my femoral artery and other vascular regions of my lower body. The doctor, whom I saw immediately after (how very efficient) says everything looks great. It’s actually not, but he means no change from last time. However, as I have some other medical problems to deal with, I am not too concerned with my legs at the moment. You have no idea, unless you are my age, how wonderful it is getting old. Guess I am a bit down at the moment, sorry.

I have been trying to get together a bunch of bowlers to play on a Thursday afternoon, Matt and I miss our twice a week winter sessions which we had at our last bowling alley. I have a couple more at the moment, hoping to hear from a few others with whom I have left messages. We will see what happens.

Nothing particular to do last night so watched Singing in the Rain. I am reading a good story so hadn’t meant to watch it, not sure how many times I have seen it before, but got caught by it. It is a good movie even if it’s as old as the ark these days.

Oh, by the way, I read that spring or green onion juice was a way to remove a Kimchi stain. Tried it, it is certainly fainter although it hasn’t actually gone. Maybe had I done it with the fresh stain it would have worked.

Mushrooms Canada sent out this recipe in their email. I see it has herbes de Provences as one of the ingredients and lists the herbs. One of my favourite ones to be found in herbes de Provences is lavender, it gives a very different, and enjoyable, flavour.


Mediterranean Mushroom-Stuffed Tomatoes

Source eat. live. travel. write.


4 medium-large tomatoes
4 teaspoons table salt
4 tablespoons olive oil
2 cups mixed fresh mushrooms (e.g. a mix using 2-3 varieties - white button, crimini, portabella, shiitake, enoki, oyster or king oyster), diced
½ large zucchini, finely diced
1 tablespoon herbes de Provence or mixed herbs (eg: oregano, basil, thyme, rosemary)
½ cup cooked pearl barley or wheat berries
1 egg, lightly beaten
4 tablespoons freshly grated Parmesan
salt and pepper, to taste
olive oil, for drizzling
Optional: fresh herbs for serving
*depending on the size of your tomatoes, this may make enough filling for more than 4

Method
1. Heat oven to 375˚F.
2. Slice the tops off the tomatoes, reserve these as “lids.”
3. Scoop out the flesh and juice of the tomatoes into a bowl and mash until pulpy. Set aside.
4. Sprinkle the inside of the tomatoes with the salt and turn upside down on a paper towel to drain excess juice.  Set aside.
5. Heat the oil in a large frypan over medium-high heat and sauté the mushrooms, zucchini and herbes de Provence until “al dente” (you’re going to cook this mixture again in the oven so you don’t want to overcook at this point).
6. Add the reserved tomato flesh and the pearl barley/ wheat berries and stir to thoroughly combine.
7. Add the egg and Parmesan, stir well and remove from the heat.
8. Season to taste.
9. Rinse the salt out of the tomato halves and pat dry with a paper towel.
10. Fill the tomato halves with the mushroom mixture – packing tightly by pressing on the mixture with the back of a soup spoon.
11. Place the tomato halves on a baking tray lined with parchment paper.
12. Place the tomato tops on each tomato, sprinkle with a little olive oil and bake for approximately 30-40 minutes until the filling is hot and the tomato flesh is slightly softened.
13. Optional: you can remove the tops from the tomatoes and sprinkle with some fresh herbs, replacing the tops to serve.

Have a great day