Nuclear Stress Test, Pest Control,

Today (Wednesday) I went to the doctor to arrange for a nuclear stress test. I am not able to do the walking type test because of my hip. If you have never done a nuclear test, I think they are dreadful. Only, for a few minutes, but for a very short time your heart is stressed by drugs and I felt I was literally going to die. I don't remember very clearly but you are given an injection to speed up the heart and instantly another injection to stop it. You really feel awful for what seems like forever but I suppose is only a few seconds. I am not looking forward to doing another one. One is also radioactive and you have to be given a form if you intend to travel.

Tomorrow (Thursday) the pest control people come again. We had one guy come in on Tuesday to check we were ready. He seemed surprised we had had so much trouble even though they had treated our place once. I showed him my most recent bites. We are planning to strip the beds in the morning and put the blankets through the dryers. We have clean sheets ready to use tomorrow evening. The sheets on our beds now will be put in a garbage bag to be washed later on. If this treatment works, and I pray that it does, we then have to deal with a stack of stuff on our balcony, much of which has to be washed too. Once the blankets are done, they will be put in a bag too and we will probably put them in the car if the pest people are already here.

I wasn't going to post today but I came across this recipe which I thought was delicious looking and is heart healthy too, I just had to share it.

California Walnut Stuffed Salmon  

2 tsp olive oil 10 mL
1/4 cup minced onion 50 mL
1 clove garlic, minced
4 cups chopped spinach 1 L
1/2 tsp each salt and pepper 2 mL
1 cup cooked brown rice 250 mL
2 tsp lemon zest 10 mL
1/4 cup shredded old cheddar cheese 50 mL
1/2 cup chopped California Walnuts 125 mL
1 lb salmon fillet, skinned and pin bones removed 454 g

In large non-stick skillet, heat oil over medium heat. Add onions; cook until tender but not browned, about five minutes. Stir in garlic, spinach, salt and pepper and cook just until spinach starts to wilt, about three minutes. Remove from heat.

Add cooked rice to spinach and stir in lemon zest until well combined. Spread spinach mixture evenly over salmon and sprinkle with cheese and walnuts.

Roll up gently using toothpicks or butcher’s twine to secure.

Place salmon on a parchment lined rimmed baking sheet and bake in 375 degrees F (190 degrees C) oven until fish is cooked through, about 15-20 minutes.

Transfer to cutting board and let rest 10 minutes before slicing. Serve with steamed seasonal vegetables or green salad.

Makes 4 servings.

The recipe was from the California Walnut Commission and re-published by Zoomer Magazine.

Have a great day