Target, Bowling.

Target didn’t make it in Canada. I personally have only ever been in the store once, in the States, and didn’t think much of it. So, now they have closed all their stores and according to a news headline, the ex-CEO’s package, estimated at $61 million, will be about the same amount as is being offered to the 17,600 workers as a whole. I think this is disgusting as these workers will probably be out of work for a while – the ex-CEO might be out of work too, but I bet he is crying all the way to the bank. The workers are supposed to end up with the equivalent of 16 weeks pay. He looks unhappy doesn’t he?

Bowling yesterday was pretty disastrous again. I suppose we are neither of us as fit as we would like to be. My bruised leg is getting a lot better, but still hurts somewhat. I think my fall stirred up my hip too and it is making me think hip replacement on that side. I hope not, I am still hoping it will settle down. Meanwhile, Matt is still suffering from his hip problem and goes for his bone scan today (Friday). It didn’t help being next to a couple who were bowling strike after strike after strike. Turns out that the woman was once among the top 5% of bowlers in Ontario and I believe they were both Masters at one time. Must get boring bowling so well, they don’t get the extreme excitement of having to wait 18 frames to get a strike LOL.

Our local seafood store sends out recipes periodically. I like the sound of this one, yes, another soup but delicious I think.


Thai Coconut Shrimp Soup


INGREDIENTS:
1 tablespoon vegetable oil
1 cup canned mini corn chopped into quarters
1/2 cup julienned carrots
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced
1 pound raw medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro

DIRECTIONS:

1.Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, corn, carrots and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Serves 8

Have a great day