Bowling League, PC Programmes.

Today being Monday, we bowled. In both cases, it was pretty mediocre, but our averages didn’t drop which I guess is the main thing. Matt had one really good game 188. Today there were only 3 of the team of 5 so it went by really fast. One time we were both beaten by the other member who has a much, much lower average than us. I gave her heck for showing up her team captain (me) but she laughed, as, of course did I. She really bowled very well today. The bowling alley were giving out calendars again but we got ours last Thursday, I, of course, took the recipe one. It was apparently the last one.

I have just bought a Hallmark Card Studio upgrade – I use it quite a lot for my Avon business, labels and such, and for making cards for people I make all my Christmas cards. These days I prefer to send ecards, particularly for birthdays, but it’s amazing how many people I know who still don’t have computers. Come on you guys, get with it. It’s 2014. One of my most important programmes, to me, is the one I only have on my laptop which carries all the addresses from which I make my Christmas card lists. Sadly it’s an old programme and nobody seems to have come up with a newer version. My laptop is 32 bit and the programme won’t work on a 62 bit computer so once the laptop says goodbye I am screwed. The Hallmark Card Studio carries all my addresses and events, but it doesn’t help me track cards. I wish people wouldn’t market marvellous software and then stop supporting them. I had a great cookbook programme, no longer supported although it, too, will work on the laptop. Years ago I had an excellent financial programme but had to switch because they too were no longer supported. I suppose I should have studied programming, I did for a bit, so I could have done the necessary to maintain this software I keep losing. Maybe I’ve been at this computing game too long and that’s why I see all these changes.

I get a cooking letter from the New York Times and this following recipe was in it today, I thought it looked extremely interesting so here I am sharing it with you. I have no idea what pomegranate molasses is, something I will have to Google. I love recipes which are somewhat different like this one.

Fesenjan

Sam Sifton

• Time2 hours
• Yield 6 to 8 servings.

 
This rich, tangy Iranian chicken stew from Azita Houshiar is a highlight of the Persian holiday Shab-e Yalda, a winter-solstice tradition that predates Islam by thousands of years. The chicken is drenched in pomegranate molasses and cooked with a copious amount of ground walnuts, which results in a gravy that is sweet, tart and thick with flavor.

Ingredients

• 2 pounds (6 to 8 pieces) skinless, boneless chicken breast halves and thighs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 cups shelled walnuts (about 1 pound)
• 1 medium onion, finely diced
• 2 cups pomegranate molasses, or as needed
• ½ cup grated butternut squash
• ¼ teaspoon cinnamon
• ¼ teaspoon saffron, dissolved in 2 tablespoons hot water
• 1 to 2 cups chicken broth or water
• 2 tablespoons sugar, or to taste
• Persian steamed white rice, for serving.

Preparation

1. Preheat the oven to 350. Lightly season chicken with salt and pepper, and sauté in olive oil until lightly golden. Remove from heat and set aside.
2. Spread walnuts on a baking sheet, and bake until toasted, about 5 minutes. Once cool to the touch, rub walnut pieces between your palms to shed excess skin. Pulse in a food processor until finely chopped but not pasty. Transfer to a Dutch oven, and add onion and 2 cups water. Place over medium-low heat and simmer, partly covered, stirring it occasionally, for 20 minutes. Add 2 cups pomegranate molasses, sautéed chicken, squash, cinnamon, saffron mixture and 1 cup chicken broth or water.
3. Adjust flavor with sugar, salt and pomegranate molasses, so it is tangy but also a bit sweet. Simmer gently, covered, until the sauce is a dark walnut color with a layer of oil on the surface, 35 to 40 minutes. If the pan looks dry, add additional broth or water as needed. Adjust flavors again, and stir so the walnut oil is well mixed.
4. Bring the mixture to another gentle boil with the lid ajar, then continue to simmer on low heat until the sauce has thickened and the chicken is cooked through, 10 to 20 minutes. Make a final taste test, and adjust flavors to your liking.
5. To serve, stir so that the walnut oil is evenly absorbed. Serve hot with Persian steamed white rice.

Have a great day.