All that going on, I actually bowled quite well, maybe I need the distraction.
I can’t believe it, all over the news on Thursday night, Rob Ford, Toronto’s infamous mayor, is planning to run again at the end of the year. His brother is even putting aside his own political ambitions for a while to help him by being campaign manager. If people vote him in again, they deserve everything they get. A lying, drunken, drug taking mayor is not my idea of a desirable candidate for re-election.
Also in the news is the situation in Kiev with the government actually shooting the protesters. The death tolls are pretty horrendous by now although I gather the government numbers are somewhat minimised compared with the actual death count. Poor Ukraine, I feel so sorry for a country in such a situation.
In Finland, an experiment is being tried to prevent thousands of road accidents involving reindeer which roam all over the place. They have painted the antlers of 20 deer with fluorescent dyes to see how the animals react and whether the dyes will survive the harsh Arctic climate. If successful the animals will be free to roam Lapland where herders have some 200,000 reindeer. Won’t be just Rudolph who guides the Christmas sleigh.
I eat a very simple breakfast of cereal, as a kid we had a lot more, my father loved a large variety of different foods for breakfast, things like herrings rolled in oatmeal and fried, or salt beef and so on, bacon and eggs too, but nothing different about that. Cooking.com have come up with some breakfast suggestions and this one appealed to me. Breakfast anyone?
Individual Ricotta and Egg Casseroles with Spinach and TomatoSource: America's Test Kitchen
Removing the excess moisture from the spinach is important here. We found that 7-ounce ramekins worked perfectly here, but 6-ounce or 8-ounce ramekins will also work. Be sure to fill the ramekins evenly so that they will all cook at the same rate.
1 onion, chopped fine
2 tablespoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
12 ounces (1 1/2 cups) whole-milk ricotta cheese
10 ounces frozen chopped spinach, thawed and squeezed dry
4 ounces fontina cheese, shredded (1 cup)
4 large eggs, lightly beaten
1/4 teaspoon pepper
2 plum tomatoes, cored, sliced 1/8 inch thick, and patted dry
Adjust oven rack to middle position and heat oven to 350 degrees. Grease six 7-ounce ramekins with baking spray with flour and arrange on rimmed baking sheet.
Cook onion, oil, and salt in 12-inch skillet over medium-high heat until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to large bowl and stir in ricotta, spinach, fontina, eggs, and pepper until uniformly combined.
Divide mixture evenly among prepared ramekins and shingle tomatoes over top. Bake until filling is set, about 25 minutes. Let cool slightly before serving.
Have a great day