Friday, October 4, 2013

Veggies, Books, Bowling.

I forgot to say I tried cooking some broccoli in distilled water on Wednesday night. It did make a difference, in my opinion it tasted much better than being cooked with softened water. Matt said he couldn’t taste any difference.

I also haven’t tThe Advocatealked about the books I have been reading lately. Sia McKye had Teresa Burrell on her blog as a guest recently and I decided to get hold of her first book – The Advocate. I thoroughly enjoyed it so I bought the next one, Advocate’s Betrayal, equally as good so I got the next one which I have just started, it’s called The Advocate’s Conviction. They are quite exciting stories but also have an interesting background in juvenile court describing procedures and detailing many of the crimes against kids. One knows these things happen, but how many of us really know much about these things. The advocate herself is Sabre Orin Brown and she sure gets herself into some sticky situations.

Had a fun afternoon yesterday at bowling. Just the 4 of us but we had some laughs and got some good scores if not in all three games. Talked about Canadian Thanksgiving, the alley will be open on the Monday so bowling will go ahead as usual. Some people may not be there, but we certainly will be. I cook turkey on the Saturday. Thanksgiving for us is on October 14 by the way. The turkey breasts I imported from North Carolina as usual.

Having been talking about broccoli, I found this recipe on Food and Wine which sounds pretty good.

Broccoli, Shiitake and Red Onion Roast

Contributed by Marcia Kiesel
    Broccoli, Shiitake and Red Onion Roast
    © Sabra Krock
  1. One 1 1/4-pound head of broccoli
  2. 1/2 pound large shiitake mushrooms, stems discarded
  3. 1 small red onion, sliced crosswise 1/3 inch thick
  4. Extra-virgin olive oil, for brushing
  5. Salt and freshly ground black pepper
  6. 2 tablespoons balsamic vinegar
  1. Preheat the oven to 425°. Trim and peel the broccoli stems. Cut the broccoli lengthwise into long stalks, with 1 or 2 florets each. Cut any remaining florets into 2-inch pieces. Spread the broccoli on a large, rimmed baking sheet. On another large, rimmed baking sheet, put the shiitake on one side and the onion slices on the other. Generously brush all the vegetables with olive oil, season with salt and pepper and roast for about 20 minutes, until just tender and lightly browned. Transfer the broccoli to a platter. Drizzle the balsamic vinegar over the mushrooms and onion rings and stir to coat the vegetables. Top the broccoli with the shiitake and onion and serve.
Have a great day


  1. Now that dish sounds good. Shiitake mushrooms are a treat.
    I bet I couldn't taste the difference in the broccoli either.

    1. Yup, I plan to cook that real soon. Out of broccoli right now though. I could certainly taste the difference.