Bowling, Weather, Kargrandes.

I have been despairing of my bowling lately, not just because I have been ill either. I just couldn’t “find the middle” which is kind of what you have to do in 5 pin bowling. However, things just might be looking up as my last three games have given me reasonable scores, not brilliant maybe, but much better. Our team was in first place but has dropped to fifth – I don’t think it’s just me though at least I am trying to convince myself it isn’t.

The weather has been absolutely perfect again, for a March day at least, with lots of sunshine and this week our temps are steadily rising with talk of 7°C. I suspect that it will be the old story of March coming in like a lamb and going out like a lion. Pessimistic aren’t I?

I have been working on my A to Z posts a bit the last few days. I told Alex J. Cavenaugh I didn’t think I would be taking part after all, but my go hasn’t entirely gone after all and he was right not to take me off the list. Actually my theme is somewhat inspired by a comment of his last year. Of course Alex himself will be releasing Dragon of the Stars right in the middle of the A to Z so he is going to have a very busy month. I should ask the question he has on his special website, What are the Kargrandes? There are currently nine clues to help you solve the puzzle. I already know, having won the book a while back. I am not telling, of course, but I am not immune to bribery. Alex please note.

If it’s got noodles in it I tend to be interested. This recipe appeared on MyRecipes but originated with Cooking Light.


Fiery Beef and Rice Noodle Salad





Think salads aren't filling? Then you haven't tried this one packed with rice noodles, fresh vegetables, and tender steak.

Ingredients

2 ounces uncooked rice stick noodles
12 ounces flank steak, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 cups shredded iceberg lettuce
1/3 cup thinly vertically sliced red onion
1 cucumber, peeled, halved lengthwise, and thinly sliced
1/2 habanero pepper, minced
1/4 cup fresh lime juice
1 tablespoon sugar
1 tablespoon fish sauce
12 basil leaves, torn

Preparation

1. Cook noodles according to package directions. Drain and rinse with cold water; drain. Coarsely chop noodles.
2. While noodles cook, freeze steak 5 minutes. Remove from freezer; cut across grain into 1/8-inch-thick slices. Sprinkle with salt and black pepper.
3. Heat a large cast-iron skillet over medium-high heat. Coat with cooking spray. Add beef; sauté 4 minutes.
4. Combine steak, noodles, lettuce, onion, cucumber, and habanero. Combine juice, sugar, and fish sauce; pour over noodle mixture, tossing gently. Sprinkle with basil.

Have a great day