For me bowling was not very good again, Matt had two excellent games. I did have an excuse though, I appear to have done something to my knee and was having trouble walking so when I bowled I was nervous about hurting myself further, however, as it turned out, the only time I didn’t hurt was whilst I was bowling. Go figure. We were bowling on our own as well so it went very fast.
Thursday morning I saw the gastroenterologist and asked him about a colonoscopy. He told me that colon cancer is the third most deadly. He told me all the pros and cons of the procedure, but he would NOT advise me about it. Guess I should talk to my family doctor and see what she says. I have never had one and don’t really want to, but its a precaution and I don’t know how advisable it is to take this precaution.
We are still getting snow here and it is still extremely cold. Despite this, there was a guy at the alley wearing shorts. Apparently so long as his top is warm, he wears shorts all year. Athletic type I understand. Seems nuts to me in this weather. I don’t even take my coat off at the doctors as I find it too cold.
I found a tourtière in the freezer the other day, I thought we had eaten them all, I make four at a time. So Thursday night we had it for supper. Not sure how long its been in the freezer, but it tasted pretty good. Now I guess I should make some more. I use three meats in mine and our local grocery store doesn’t have ground veal so I have to go elsewhere to get it. Had some homemade asparagus soup the other night and I have now started a countdown until the asparagus season. It is still a long way away. Sigh.
My apologies to those bloggers who haven't seen me lately, as you might gather, I have been running around all over the place this week.
This doesn’t sound like a bad breakfast dish. Bit high in calories for me these days, but it still sounds pretty savoury. It came from Cooking.com
Bacon Fried RiceSource: Burt Wolf's Menu Cookbook
Makes 4 servings
1/2 pound bacon, cut into 1/2-inch pieces
3 tablespoons vegetable oil
2 eggs, beaten
3 cups cold cooked rice (see Note)
1 teaspoon soy sauce (add more to taste)
1/2 cup coarsely chopped scallions, green part only
In a skillet, fry the bacon until crisp and drain on paper towels.
In a wok or large skillet, heat 1 tablespoon of the oil. Add the eggs and cook, stirring, just until firm. Remove from the pan and reserve.
Heat the remaining 2 tablespoons of oil in the pan and add the rice. Mix well. Add the soy sauce and mix well. Mix the eggs into the rice, breaking them into smaller pieces as you stir. Add the scallions and bacon. Mix again to combine, and serve.
NOTES: The rice should be cooked at least several hours ahead, or the day before, and refrigerated. It should be completely cold to be used for fried rice. This dish can be kept in a casserole in the oven at 140 degrees F. for about 40 minutes without drying out. It makes a good dish to serve with a main course that needs last-minute preparation.
Have a great day