More on Socks, Car, Ottawa Shooting.

Sorry no blog yesterday, I just couldn’t scare up any enthusiasm to write about anything. I am toying with the idea of writing a blog less frequently than I do at present.

I told you about my socks and the survey I had to complete. At least one other woman I heard about was doing the same trial but her legs were bigger than mine and she couldn’t get on with them. My foot nurse is going to check, but it is probable I might get these socks as well. Whoopee. That should do me for socks for a long, long time and all for free.

We’ve been having a lot of rain lately. We are waiting to get the underspraying done on the car and we need 3 dry days before they will do it. Yesterday was dry and according to the forecast today and tomorrow will be.

Canada is a bit stunned at the moment because of the attack on Parliament Hill in Ottawa which ended in the tragic death of a soldier on guard, Corporal Nathan Cirillo, and the not so tragic death of the perpetrator. I guess we will never know exactly what he was intending. Everywhere flags are flying at half mast in honour of the soldier and there was a ceremony in parliament (caught a bit of it on TV whilst bowling) in his honour as well. The shootist’s mother said she was crying for the soldier but not for her son. This kind of thing doesn’t happen very often in Canada so it comes as quite a shock to the populace.

Smoked trout is absolutely delicious and curried anything is usually very good. This recipe is from Food and Wine.

Curried Fried Rice with Smoked Trout

Contributed by Adam Evans 

• SERVINGS: 4
• 
  

Chef Adam Evans uses any kind of smoked white fish (grouper, snapper, flounder) for the fragrant rice he serves. For a milder dish, seed and de-rib the chile before mincing.

1. 2 tablespoons unsalted butter
2. 3/4 cup diced tomatoes
3. 1 tablespoon curry powder
4. 1 tablespoon peeled and minced fresh ginger
5. 1 teaspoon minced Thai bird chili
6. 4 garlic cloves, minced
7. 2 shallots, minced
8. 3 cups leftover or cooked and cooled basmati rice
9. 1 cup flaked smoked trout (about 8 ounces)
10. 1 tablespoon extra-virgin olive oil
11. 2 large eggs, lightly beaten
12. 1/2 cup coarsely chopped basil
13. 1/2 cup coarsely chopped cilantro
14. 1/2 cup coarsely chopped mint
15. 1/2 cup thinly sliced scallions, green and light green parts only
16. Kosher salt
17. Pepper
18. 1/4 cup chopped unsalted roasted peanuts

1. In a large skillet, melt the butter over moderately high heat. Add the tomatoes, curry powder, ginger, chili, garlic and shallots and cook, stirring, until the tomatoes are beginning to brown, about 4 minutes. Stir in the rice and trout and cook, stirring once or twice, until the rice is toasted and crisped, about 3 minutes. Using a spoon, make a hole in the middle of the rice and pour in the olive oil. Add the eggs and let them cook, undisturbed, until the bottom starts to set. Stir in the basil, cilantro, mint and scallions and season with salt and pepper. Transfer the fried rice to a serving platter, sprinkle with the peanuts and serve immediately.

Have a great day