Friday, October 18, 2013

Ultrasound and The Isles of Glory.

Well, I was a good girl and didn’t munch anything after about 7:30 p.m. and had just a little coffee too. Then couldn’t sleep and ended getting up at 5 a.m. with the result we were hanging around waiting to go for my ultrasound at 7. I felt a bit guilty as the girl who was doing the ultrasound said she remembered me from a previous visit, I’m afraid I didn’t remember her. Anyway, not sure how long before the results will be with my doctor. and hopefully something will be revealed so I don’t have to have the ‘oscopy’. One thing the technician asked, had I had my gall bladder removed, no I haven’t.

Last night, Wednesday, before going to bed early, I finisheAware Coverd proof The Awarereading the third book in Glenda Larke’s Isles of Glory trilogy. I had read the books some years ago, knew I had enjoyed them very much, but had forgotten so much. Glenda herself said she had forgotten a lot of what she had written. They are being released as ebooks, The Aware, Gilfeather and The Tainted. If you want a really good read, I cannot recommend them highly enough. I feel that way about all Glenda’s books mind you.  Glenda has a blog here as well. The cover on the left is one of the originals although the new books have the second one. On her blog there is a blurb about the Trilogy. I forgot to say they are being issued as ebooks too.

We bowled Thursday afternoon again, Matt and one of our friends were bowling really well whereas I and the other bowler were making a right mess of our games. I was at least getting my 100 and one game I got up to 170, but against Matt and Joy that was nothing. They were running neck and neck so Joy said they were necking!

I haven’t had a chance to catch up with all the blogs this week and there will be lots more tomorrow. However, I should be able to start catching up today. Apologies for being so behind.

This recipe comes from Kevin Lynch’s Closet Cooking. I thought I would share it with you. He really comes up with a lot of good dishes from his closet sized kitchen. Ours is not much bigger than a closet either I might add. I see he suggests a splash of ouzo. I wonder how many people stock ouzo, I used to love the drink, but certainly don’t stock it.
Shrimp Linguine in a Tomato and Feta Sauce (aka Shrimp Saganaki Linguine)
Servings: 4
A quick and easy shrimp pasta in a tasty tomato and feta sauce.

Shrimp Linguine in a Tomato and Feta Sauce 800 3083
  • 8 ounces linguine
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • red chili pepper flakes to taste
  • 1/4 cup white wine or chicken broth
  • 4 cups diced fresh tomatoes or 1 (28 ounce) can diced tomatoes
  • 1 teaspoon oregano
  • 1 pound shrimp, peeled and deviened
  • 1/2 cup feta, crumbled
  • 1 tablespoon dill, chopped
  • 1/4 cup parsley, chopped
  • salt and pepper to taste
  1. Bring water to a boil in a large pot and cook the pasta as directed on package.
  2. Meanwhile, heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  3. Add the garlic and chili pepper flakes and cook until fragrant, about 1 minute.
  4. Add the wine and simmer for a few minutes.
  5. Add the tomatoes and oregano and simmer until the sauce thickens, about 10 minutes
  6. Add the shrimp and and simmer until cooked, about 2-4 minutes.
  7. Mix in the feta, dill and parsley, season with salt and pepper and serve over the linguine.
Option: Add a splash of ouzo or other anise liqueur along with the tomatoes or 1/2 teaspoon ground fennel seeds with the garlic and chili pepper flakes for a hint of the exotic.
Option: Use 1 teaspoon dried dill instead of fresh and add to the sauce along with the oregano.
Tip: Serve with crusty bread to sop up any and all leftover sauce.

Have a great day


  1. Is she doing the eBooks herself? Shame she can't use the original cover.
    Another tasty sounding recipe!

  2. I'm not sure Alex, she has a publisher but whether they are involved or not I have no idea.

    Does sound good doesn't it?

  3. I could make that without the shrimp and I bet it would be just as delicious.

    1. I assume you don't eat feta either Diane, so that would make it almost a regular tomato sauce. Nothing wrong with that mind you.

  4. Wishing you the best of outcomes! How nice to be remembered - I think.

    1. Yes and no I guess. Thanks for the wishes Yolanda.