Laundry Increase, Exercises, Pest Control, Bowling, Lamb,

One more day!!

In my bed bug saga I have mentioned the vast sums of money we have been spending on laundry. Just to encourage us, the laundry owners have put the price up by 25 cents. Not a lot, but it mounts up. It's not the building management, the laundry machines are contracted out.

Also, I said exercises were starting on Wednesday. Two people, one from the Community Services Group and one from the building management called me early to tell me they were postponed for a week. The realty owner was very apologetic.

This morning, Thursday, we have to get up at the crack of dawn because the Pest Control company is coming to inspect us. (Don't they know retired people don't necessarily prepare for the day that early?) I honestly don't know if we still have bed bugs or not. Haven't seen any and have slept quite peacefully for the best part of a week now although I am still nervous going to bed. Our beds are still surrounded by Diatomaceous Earth which is marvellous stuff in my opinion. Wish I hadn't taken notice of the Pest people and tried it out earlier, look at the misery I would have been saved. Mind you I hadn't found the very helpful videos about using it then either.

Thursday afternoon we bowl. More finger crossing please, but my shoulder hasn't been giving me a problem so hopefully things will be better.

I tried the Lamb Stew and Black Olives recipe for Wednesday night supper. Of course mine was pre-cooked lamb so I just added it in long enough to warm through before I was ready to serve. It turned out very well. I think it would work very well with other meats too and will be experimenting.

I got an email today heading Recipes using Leftover Chocolate. What is that?

Here is a vegetarian recipe which I thought sounded good. I love mushrooms and there are lots in this dish.

Spaghetti with Mushroom Bolognese

SERVINGS: 4

Three kinds of mushroom plus eggplant and carrots come together in this satisfying vegetarian

Bolognese from F&W's Kay Chun. Miso is the secret ingredient that adds extra seasoning and depth of flavor.

INGREDIENTS
1/4 cup dried porcini mushrooms
6 tablespoons extra-virgin olive oil
1 small onion, cut into 1/4-inch dice
2 medium carrots, peeled and cut into 1/4-inch dice
1 baby eggplant (8 ounces), peeled and cut into 1/4-inch dice
1 pound cremini mushrooms, one-fourth sliced, the rest cut into 1/4-inch dice
8 ounces shiitake mushrooms, stemmed, caps cut into 1/4-inch dice
Kosher salt
Pepper
5 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon white miso
One 2-inch chunk of Parmigiano-Reggiano cheese, plus grated cheese for serving
One 28-ounce can whole peeled tomatoes, crushed
1 thyme sprig
1/2 teaspoon turbinado sugar
12 ounces spaghetti
2 tablespoons chopped parsley


HOW TO MAKE THIS RECIPE
In a small bowl, cover the porcini with 1 cup of boiling water; soak until softened, about 30 minutes. Finely chop the porcini, discarding any tough bits. Pour off and reserve 1/2 cup of the soaking liquid.
In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add the onion and carrots and cook over moderate heat until light golden, about 8 minutes. Add the eggplant and 2 tablespoons of the oil and cook, stirring occasionally, until softened, 8 minutes. Stir in the cremini, shiitake, chopped porcini and the remaining 2 tablespoons of oil and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are golden, 8 to 10 minutes. Stir in the garlic, tomato paste and miso and cook for 2 minutes. Add the chunk of cheese, the tomatoes and their juices, the thyme, sugar and reserved mushroom soaking liquid and bring to a simmer.

Cover and cook over low heat, stirring occasionally, until the sauce is very thick, about 1 hour and 30 minutes. Discard the thyme sprig; season the sauce with salt and pepper. 

In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1/4 cup of the pasta water.
Add the pasta, pasta water and parsley to the sauce; toss to coat. Serve in bowls, topped with grated cheese.

MAKE AHEAD

The mushroom Bolognese can be refrigerated for 2 days.
Have a great day