Talking of this, the Fukushima reactor in Japan which was damaged a couple of years ago, is having work done on it to extract 1,534 nuclear fuel rods, which could be a long job and very dangerous if some of them have been damaged. There is a video with detailed information on the procedure. It all sounds extremely dangerous to me.
Bowling was so so yesterday, although we both had one very good game each. There was a guy bowling next to us with his girlfriend and I was offended at seeing his butt every time he bowled so I asked him, politely, to pull his pants up. He got very nasty with me but later apologised and fixed his belt. My husband and our friends said I shouldn’t have said anything. Why not, if I found it offensive? In fact I think the proprietors should say something.
This is a recipe from the Christmas edition of Food and Drink from our liquor board.
Horseradish and Smoked Trout Paté on Rye Croutons
By: Lucy Waverman
For a more luxurious dish, top the trout mixture with a little salmon caviar.
10 slices rye bread
3 tbsp (45 mL) melted butter
½ cup (125 mL) sour cream
¼ cup (60 mL) unsalted butter, softened
3 tbsp (45 mL) prepared horseradish, drained
2 tbsp (30 mL) finely chopped red onions
Salt and freshly ground pepper
8 oz (250 g) smoked trout, skin removed
½ English cucumber, thinly sliced
½ cup (125 mL) radish sprouts
1 Preheat oven to 350°F (180°C).
2 Cut crusts off bread. Brush both sides with butter. Cut into triangles or squares. Bake for 8 minutes, flipping once halfway through, until golden and toasted. Reserve.
3 In a bowl, stir together sour cream, butter, horseradish and onions. Season with salt and pepper.
4 Flake trout into sour cream mixture and stir gently.
5 Place a slice of cucumber on toast. Top with about 2 tsp (10 mL) trout mixture and garnish with radish sprouts.
Serves 6 to 8
Have a great day.